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2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
2 episodes with Yorkshire pudding
In this week's episode we spotlight the darling of the British food scene, the Burford Brown Hen. In our main topic, we offer our best tips for building a poultry first aid kit. We share our recipe for delicious and savory Yorkshire Pudding, and find some retail therapy with the treats from Love My Girls. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfChicken Luv - use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Yorkshire Pudding - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/yorkshire-pudding/Love My Girls Treats - https://www.lovemygirls.com/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show
CraftLit - Serialized Classic Literature for Busy Book Lovers
Ep. 682: Cranford | Chapter 4 Book talk begins at 10:00 A mysterious stranger stirs up gossip, secrets slip out over tea, and Miss Matty's world gets just a little more complicated. --------------------------------------------------------------- 00:00 Episode start 01:56 MAY RAFFLE - Sir Walter Scott Cross stitch from Rebecca S (Of Book it with Becca, who wrote the wonderful post: 2:42 The dimensions of the cross-stitch are 9”x11” (23cmx30cm) Also, Plum Deluxe's CraftLit tea collection is here: 03:55 - and and 06:12 07:18 - Thin Man Movie Watch Party, May 24, 2025. If you need to level-up to join us 09:54 - Re- hash Chapter 3: A Love Affair of Long Ago - Miss Matty Jenkyns reminisces about her past romance with Mr. Holbrook, which was thwarted by her family's disapproval. Miss J couldn't SUCK an orange (then by ch 3 she was gone from us) Martha, the new girl of all work trying to learn how to do her job and nudging Major Jenkyns when he didn't serve himself fast enough 11:00 Miss Matilda SATE bolt upright (not a typo) 11:16 Poetry today from George Herbert—selections from will be featured at the end of the episodes, Euan Bartlett is the reader 12:00 “Pudding before meat” and “no broth no ball; no ball, no beef” Suet Pudding: Spotted Dick pudding: Steak and Kidney pudding: Yorkshire Pudding 14:00 15:32 Old fashioned forks - like 16th Century/1500s - were two-tine forks. 16:44 “Aminé at her grains of rice after her previous feast with the Ghoul” - from “The Story of Sidi-Nouman” from One Thousand and One Nights (1765-8) Aminé is wife of Sidi Nouman who notices she only eats rice with a bodkin. He figures out she's a Ghoul who goes to cemeteries at night to feast on the newly-buried dead so rice was pretty ‘meh' for her. 17:48 “Unbecoming to put on over their caps” - threw me b/c of the Caleche's in Dracula - turns out they're related! Retractable hood to put over a cap! 19:34 Tennyson - a line about cedars from 1842's and in the original text It's missing from the published version so a conversation turn would have been less of an utter non-sequiter in the OG version. 20:30 Headsup for the crocheters in our midst. 20:48 - not included accidentally. 21:04 Visiting rules - more 49:40 ‘“My cousin might make a drive, I think,” said Miss Pole, who was afraid of ear-ache, and had only her cap on. '— spectacular set of non-sequiters (p41) 53:30 I saw, I imitated, I survived - Mary Smith as Cæsar - using rounded knife tip as a spoon-ish food delivery device Don't forget! George Herbert's poetry often draws on the natural world, gardens, and quiet reflection: 1. “The Flower” Theme: Renewal, the seasons of the soul, joy in growth Perfect for July because: It celebrates the resurgence of beauty and hope—after cold or darkness, flowers bloom again. “Grief melts away Like snow in May, As if there were no such cold thing.” “Who would have thought my shriveled heart Could have recovered greenness? It was gone Quite underground; as flowers depart To see their mother-root, when they have blown.” “Thy garden is not bare; And I shall find once more The sweet communion with thy saints.” 2. “Easter” Yes, it's tied to the holiday, but it also celebrates light and blooming. “Rise heart; thy Lord is risen. Sing his praise Without delays, Who takes thee by the hand, that thou likewise With him mayst rise.” Pair this with literal rising things—morning sun, lilies, tall foxgloves. 3. “The Pulley” Theme: Why God withholds perfect rest—so we seek Him. This works well in summer, when life feels abundant, but still leaves a twinge of longing. “When God at first made man, Having a glass of blessings standing by…” (and yet withheld rest, to draw man's soul back to God) A beautiful idea for a reflective pause among too-perfect blooms. 4. “Love (III)” Theme: Divine love, human unworthiness, and acceptance It's more theological, but gentle and moving—great for a quiet bench moment in a shady corner. “Love bade me welcome; yet my soul drew back…” “You must sit down,” says Love, “and taste my meat.” So I did sit and eat.” It pairs beautifully with the hum of bees and the hospitality of a garden. If you want a very short quote for your garden journal or bench-musing: • “Thou hast given me this herb of grace to smell and taste.” — from “Grace” • “Sweet rose, whose hue angry and brave…” — from “Virtue” • “He that in mirth and youthful jollity keeps measure, is more temperate than he that lets his sorrow flow out without check.” — from his prose The Country Parson *CraftLit's Socials* • Find everything here: https://www.linktr.ee/craftlitchannel • Join the newsletter: http://eepurl.com/2raf9 • Podcast site: http://craftlit.com • Facebook: https://www.facebook.com/CraftLit/ • Facebook group: https://www.facebook.com/groups/craftlit • Pinterest: https://www.pinterest.com/craftlit/ • TikTok podcast: https://www.tiktok.com/@craftlit • Email: heather@craftlit.com • Previous CraftLit Classics can be found here: *SUPPORT THE SHOW!* • CraftLit App Premium feed bit.ly/libsynpremiumcraftlit (only one tier available) • PATREON: https://patreon.com/craftlit (all tiers, below) ——Walter Harright - $5/mo for the same audio as on App ——Jane Eyre - $10/mo for even-month Book Parties ——Mina Harker - $15/mo for odd-month Watch Parties *All tiers and benefits are also available as* —*YouTube Channel Memberships* —*Ko-Fi* https://ko-fi.com/craftlit —*NEW* at CraftLit.com — Premium Memberships https://craftlit.com/membership-levels/ *IF you want to join a particular Book or Watch Patry but you don't want to join any of the above membership options*, please use PayPal.me/craftlit or CraftLit @ Venmo and include what you want to attend in the message field. Please give us at least 24 hours to get your message and add you to the attendee list. • Download the FREE CraftLit App for iOS or Android (you can call or email feedback straight from within the app) • Call 1-206-350-1642
What a return! The Chancellor is exceptional form as she discusses Trump, tariffs, the threat of Reform and the inside story of when her hair turned ginger. This interview has it all. The realities of life in government plus invaluable advice for creating the perfect Yorkshire Pudding. Oh and a brilliant story about Gordon Brown's tribute to John Prescott... The next guests at The Duchess Theatre are: 10 March: Alastair Campbell31 March: Anthony Scaramucci12 May: Wes Streeting9 June: Kemi Badenoch14 July: Michael Gove Get tickets for all shows here: https://nimaxtheatres.com/shows/the-political-party-with-matt-forde/ SEE Matt at on tour until April 2025, including his extra date at The Bloomsbury Theatre: https://www.mattforde.com/live-shows12 February: Bath, Komedia13 February: Southend, Palace Theatre16 February: Cambridge, The Junction20 February: Nottingham, Lakeside Arts23 February: Brighton, Komedia25 February: Cardiff, Glee Club26 February: Bury St Edmunds, Theatre Royal28 February: Chelmsford Theatre 2 March: Bristol, Hen and Chickens (Matinee)2 March: Bristol, Tobacco Factory4 March: Colchester Arts Centre 6 March: Birmingham, Glee Club7 March: Maidenhead, Norden Farm11 March: Aberdeen, Lemon Tree12 March: Glasgow, Glee Club27 March: Oxford, Glee Club28 March: Nottingham, Lakeside Arts Centre4 April: London, Bloomsbury Theatre Hosted on Acast. See acast.com/privacy for more information.
For our Series 5 finale, we're talking about the history and folklore of England's largest county, and Eleanor is telling a story so epic we've split it into three ridings! Or, should that be three parts?!We start off chatting about St Hilary of Poitier, a right pain of a saint known for his pedantry and not much else, after which we yomp on to Yorkshire and get a bit literary!We discuss all sorts to do with the county's past, not least the legacy of the Brontë Sisters, Whitby and its enduring Goth Weekend, and its claim to possess England's oldest pub, and plenty else, all before Eleanor offers up a silver platter of tasty County Dishes, including Yorkshire Pudding, Ilkley Cakes, and, of course, Parkin.As for folklore, interspersed with some excerpts from next Saturday's Local Legends interview with Yorkshire-based folklorist, author and musician Paul Weatherhead, we talk about UFO abductions, demonic cats guarding treasure on lonely hilltops, screaming skulls, greedy dragons, lumbering giants, and much more besides.Then it's on to the main event: the first third of Eleanor's sharp-clawed mystery story, "Old Stinker."Fingers-crossed you enjoy the episode, be sure to check out the second part of Old Stinker tomorrow and its conclusion on Wednesday, and we'll also be back on Thursday with the first episode in our new Bonus Series Magus, about the legendary life of King Solomon, all before the full Local Legends chat with Paul comes out on Saturday!The Three Ravens is an English Myth and Folklore podcast hosted by award-winning writers Martin Vaux and Eleanor Conlon.Released on Mondays, each weekly episode focuses on one of England's 39 historic counties, exploring the history, folklore and traditions of the area, from ghosts and mermaids to mythical monsters, half-forgotten heroes, bloody legends, and much, much more. Then, and most importantly, the pair take turns to tell a new version of an ancient story from that county - all before discussing what that tale might mean, where it might have come from, and the truths it reveals about England's hidden past...Bonus Episodes are released on Thursdays (Magic and Medicines about folk remedies and arcane spells, Three Ravens Bestiary about cryptids and mythical creatures, Dying Arts about endangered heritage crafts, and Something Wicked about folkloric true crime from across history) plus Local Legends episodes on Saturdays - interviews with acclaimed authors, folklorists, podcasters and historians with unique perspectives on that week's county.With a range of exclusive content on Patreon, too, including audio ghost tours, the Three Ravens Newsletter, and monthly Three Ravens Film Club episodes about folk horror films from across the decades, why not join us around the campfire and listen in?Learn more at www.threeravenspodcast.com, join our Patreon at www.patreon.com/threeravenspodcast, and find links to our social media channels here: https://linktr.ee/threeravenspodcast Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.
News; birthdays/events; how are you giving back this year?; word of the day. News; a-i-a-i-o-kee; game: everybody knows; are you bringing out the fancy dishes? News; Mind the Gap pt 1; Mind the Gap pt 2; has your life gotten predictable and boring? News; would you rather have a high paying job you hate or a low paying job you love?National Toy Hall of Fame inductees 2024; goodbye/fun facts....Roast Dinner Day...roast dinner has a history that can be traced back to the 15th century in the British Isles, during the time of King Henry VII. It is believed that the royal guards had the tradition of consuming roast meats after attending the Sunday church service, eventually providing them with the nickname “beefeaters”. The tradition of eating a large meal, including a roast, after church on Sunday seems to have roots in the area of Yorkshire, which is where the name “Yorkshire Pudding” came from. as european settlers came to america...they brought the tradition with them. And, Compared to other types of beef, roast beef has low-calorie content, making it ideal for dieters.
It's Bake Off's very first batter week and the remaining contestants are whisking up a storm in their attempts to be crowned the next star baker of the 2016 series. This week the bakers face a flavoursome Yorkshire Pudding signature, a delicate piped pancake technical and a devilishly hot churros showstopper. Join Jane, Howard and Host Sarah as they look back on batter week and discover how laid back Selasi really is! This year we're also bringing back our Bake-Along classes where you can bake some delicious recipes inspired by the 2016 series. You can sign up for the Series 7 classes by checking out our online baking classes on our website for more information.We have a range of virtual classes on sale, where you can bake and learn from the comfort of your own home. The classes are great fun and if you use the code PODCAST at checkout you'll get 10% off, whilst gift vouchers and bundle packs are also available.*** If you enjoyed this podcast please do leave us a review, it'll help ensure more Bake Off fans find us and would be a huge motivation for to keep making these podcasts for you. Please note we're not affiliated to the show itself or Love Productions, but we're huge fans of their work.***You can contact us with any queries or questions at thebakedown@bakewithalegend.com. Become a member at https://plus.acast.com/s/the-bake-down-bake-off-unwrapped. Hosted on Acast. See acast.com/privacy for more information.
Which footballer has been described as Oscar's favourite snack? The Peaked2Early is back with plenty of football to chat!
Patric Ridge, Alfie Biggs and Harry Carr return to discuss big wins for Arsenal and Liverpool, Man City's draw with Chelsea and Kalvin Phillips' poor start to life at West Ham. And, is Thomas Tuchel on borrowed time at Bayern Munich?
09 February 2024: We take a look at YouCater, founded by Philippe and Sarah Dupuy, a husband-and-wife team who bring a combined 30 years of global business experience across restaurant conception, finance, and investment.We talk to two amazing Chef's from Taste of Dubai Chef Vanessa Bayma and Chef Russell Impiazzi. Michele from Pitfire Pizza is in to celebrate pizza day! We talk to Thomas O'Hara from The Yorkshire Pudding - a man on a mission, trying a new roast dinner every week. Tiff and Connor from Spinneys call in to talk snacks.See omnystudio.com/listener for privacy information.
Receipts! Proof! Timelines! Last night, we got it all.You've experienced The PDA Awards, now welcome to the (Morning) After Party! From Georgia S being caught red handed to Toby eating humble pie, Indiyah Polack, Amy Hart and actor Luke Kempner make sure everyone gets their just desserts (or Yorkshire pudding)Love Island: The Morning After is produced by Amy Elizabeth and Flossie Barratt for Lifted Entertainment
Hello Everybody This week, Ed talks about the “Food And Cosplay Room 101”. We chat about what they would place in my imaginary FnC Room 101 of things they would put from cosplay, photography, food and many more. Listen to who got triggered by “Photographers Backlog”, “cosplayers who are rigid with their poses”, “Yorkshire Pudding” and others! Let us know what you would put in my FnC Room 101! Feat: Charlotte Woolrych Photography // Twitter // Instagram // Facebook // Cosplay & LPC Photography Instagram // Twitter // Facebook Music credit – Hotshot, produced by Scott Holmes To support my podcast, please visit our Patreon page Food And Cosplay Links Website // Instagram // Twitter // Facebook
Welcome to Episode 3, where we dive headfirst into a world of laughter! This week, we've covered it all – from Yorkshire Puddings forming new flaps to spotlighting the "knobhead of the week." Join the air fryer gang as we explore the thigh-rubbing secrets. Ever wondered about bulging lips and the camel toe check? We've got new words and helpful tips for those pudgy bits. Let's navigate through words that make you cringe and the power to do things your way, finding joy in the process whilst singing Good King Wenslysis
Die von der Berliner Morgenpost als Korrespondentin in London beschäftigte Dora Edwards konnte sich offensichtlich, fern der Inflations- und sanktionsbedingten Krisen Deutschlands, die die Ausgabe 150 Milliarden Mark kosten ließen, einen gutbürgerlichen Lebenswandel leisten. Und so geht es in ihrem Bericht über Weihnachten in England vom 28.12. 1923 um den Speiseplan des Haushaltes, den Edward mit ihrer englischen Köchin aushandelte – aber natürlich auch über das schon vor 100 Jahren allgegenwärtige Vorurteil, dass das Kochen feiner Speisen und England nicht wirklich zusammengehen. Frank Riede, der Paula Rosa Leu, die aus familiären Gründen verhindert ist, vertritt, testet für uns nicht nur Yorkshire-Pudding und co., sondern erörtert auch die Fallstricke des Weihnachtsgeschenkkonsums.
Today's Magic With Gadgets daily recipe is Air Fryer Yorkshire Pudding Wrap.Here is are new The Complete Air Fryer Cookbook which you can Buy here: https://geni.us/CompleteAirFryerUS/opt/0?iguid=HVVb1illFkuid83mX2_Qag&TRACK=defaultYou can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter. Thanks so much for listening, Sam & DomX
Happy Holidays, Cocktailers! We start out this episode talking about holiday plans, including what the heck Yorkshire Pudding is...We share our selfie counts – plus B's got a theory on how selfie counts could be a great casting tool. There's a lot of chatter about SLC - we share all the theories plus the tea on what Heather is freaking out about in Bermuda. Our RHONY Legacy ladies are in St. Barth's and we don't care if we're the eagles or the pigeons, we are eating up these episodes. Amanda did a little research on Kelly Bensimon's "It's complicated" relationship. Our source keeps sending us hot Alexis and John tea – and of course we're sharing it with you. And we wrap the show with some Winter House/Summer House tea - and B's got some great spinoff ideas - Bravo, are you listening? Cocktailers, we're running a last-minute Holiday sale - for those who want to get themselves a little present for the holidays - or to gift others. Use code HOLIDAY2023 to get $10 off of one year of membership to Cocktail Party! Go to bravoandcocktails.com/join to sign up.
This week we review last week's episode with the amazing Franny Benali, MBE. We also discuss our I'm a Celebrity favourites, our hidden talents, and whether a Yorkshire pudding should be part of a roast dinner or not. We ask the serious questions! We Hope you enjoy it.
Pen Vogler is a food historian. Her latest book is Stuffed: A History of Good Food and Hard Times in Britain. Her previous books include work on food in the life and works of Dickens and Jane Austen - Dinner with Dickens: and Dinner with Mr Darcy. In the podcast, Ben and Pen discuss various aspects of British culture and history we can learn from the British relationship with food. The discussion delves into several fascinating topics surrounding the transition from hunting-gathering societies to agricultural ones, the phenomenon of the commons and enclosures, the historical regulation of bread prices, and the impact of government intervention in food systems. The podcast also touches on the personal experiences of Pen in Czechoslovakia. Throughout the conversation, the overarching theme was how food, from its production to its consumption, is deeply entwined with historical, cultural, and social factors, and how understanding these dynamics can offer insights into present-day food-related challenges and culture. Highlights: Transition to Agriculture: The transition from hunting-gathering to agriculture, known as the Neolithic Revolution around 4200 BC, was gradual. Although humans began farming, hunting aided by dogs continued. Interestingly, there seemed to be a decrease in fish consumption even among communities near water, which may be tied to a new identity as agriculturalists. Strawberries: are they feminine and how have supermarkets made the strawberry market. The notion of strawberries being considered feminine was discussed, with a historical perspective of fruit consumption differing between genders. Supermarkets have popularized strawberries, making them a significant seasonal item. Queuing and Supermarkets: The change from traditional queuing at shops to self-service in supermarkets was discussed. This shift was initially due to labor shortages post-World War and was supported by the government. Sugar's Historical Significance: The historical transformation of sugar from a flavor enhancer to a replacement food was discussed. The early introduction of sugar into children's diets, driven in part by companies like Nestle, and its long-term health implications were also highlighted. Yorkshire Pudding and Meat Consumption: The tradition of Yorkshire pudding being used to fill up family members so the male head could consume more meat was discussed. This tradition reflects the historical gender and age hierarchies in food distribution within a family. Fish and Class Distinction: The class distinction between consuming different types of fish, such as salmon being associated with aristocracy while carp being considered a working-class fish, was discussed. The historical roots of these distinctions date back hundreds of years, and are intertwined with the broader themes of commons, enclosure, and social status. The discussion explores how fishing evolved with societal changes, particularly during the industrial era. Food Security and Import Dependency: The discussion touched on the UK's food security and its dependency on imports, which has fluctuated over centuries based on various social, economic, and political factors. Food Etiquette: touch on traditional etiquette like the "posh" way of eating peas with a fork and how certain eating habits signify a person's social status. Overrated/Underrated Foods: Pen and Ben briefly discuss the perceived value of certain foods like tripe, gin, goose, and herring, and how these perceptions have evolved over time. Their conversation offers a rich tapestry of insights on how food, history, and culture are intricately woven together, and how exploring these connections can yield engaging narratives and a deeper understanding of societal norms and practices. Transcript available here.
Recorded just moments after Newcastle's uncompromising dominance of Sheffield United, we're joined by Summer Intern Andrew from Forest Hall, Posh Barry from High Heaton, and new friend of the show, Historical Harvey from the also-posh part of Durham. It's a party atmosphere in the Hawk and Griffin, and we do our best to stay on the topic of Newcastle's historic 8-0 victory, with eight different goal scorers on the day. Come for the unapologetic gloating for our lads in black and white, and stay for the food science guidance, superstition updates and a brand new Beauty and the Beast-inspired nickname!
All of you G&Diva's have been going wild after this week's Diva España announcement! An excited Jordan and a sceptical William read out your initial reactions and questions about the trip, plus as an extra treat... we have a very special musical guest on the show! Join Sexted Extra and laugh along to William Hanson and Jordan North helping you navigate the challenges of modern life ad free at https://plus.acast.com/s/sextedmyboss. Hosted on Acast. See acast.com/privacy for more information.
Elaine Lemm – More than Yorkshire Pudding...with TRE's Selina MacKenzie
MICHAEL Hello and welcome to Five in the Eye! It's me - Michael Ohajuru - introducing Friday's weekly news review show here on Colourful Radio. And you're listening to episode 0405. PHIL And joining Michael by Zoom this week, it's Phil Woodford, revealing that we have a very special guest on the show. Normally he joins us from Potsdam, but on this occasion, he's visiting England and we couldn't resist the opportunity to get his take on the week's news. It's our Bureau Chief in Germany, Burkhard Acktun! Hi there, Burkhard! BURKHARD Hi there Phil, hello Michael. It's great to be here in the UK and taking part in Five in the Eye. So what's our top story going to be this week? Well, it's the expansion of the NATO alliance to include FInland, putting real pressure on Russian President Vladmir Putin as the war in Ukraine drags on. MICHAEL And for our second story, we look across the Atlantic where Donald J Trump became the first former President to be formally charged with felony crimes. PHIL What's story number three? Well, NASA has announced that it is sending the first woman and first Black astronauts on their next Moon trip. Has NASA gone woke? BURKHARD For our fourth story this week, we discuss Elon Musk's decision to replace the Twitter logo with a mysterious dogecoin meme. MICHAEL And finally, to conclude today's show, the supermarket Iceland has launched a new delicacy: a lasagne-filled Yorkshire Pudding! PHIL Delicious with a generous helping of ketchup! And that's this week's Five in the Eye! ++++
To help celebrate Jamie being back in town, Matt makes French onion soup, braised beef short ribs, and Yorkshire pudding
Today's Magic With Gadgets daily recipe is Air Fryer Frozen Yorkshire Pudding.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter. Thanks so much for listening, Sam & DomXPS. You can also pre-order The Complete Air Fryer Cookbook Here: https://recipethis.com/pre-order-air-fryer-cookbook/
The Christmas Party, Small Talk, Yorkshire Pudding, Andrews Opinion or nobody's, Weighted Blankets, The Banshees of Inisherin and lots more ....
The Christmas Party, Small Talk, Yorkshire Pudding, Andrews Opinion or nobody's, Weighted Blankets, The Banshees of Inisherin and lots more ....
No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every Monday to Friday morning from 4am. Hear all of Steve's show with the news & travel taken out.
This week the pair chat about Evelyn's recent trip to New Orleans, How busy Mr. Cardone always is, Cher's recent marriage to a much younger man, How this podcast and these hosts did NOT make it on the list of the 40 most Powerful In Podcasting. =( Pasquale asks Evelyn to conduct a field study on how many Florida men wear gold chains.(??!!) --- Send in a voice message: https://anchor.fm/2newyorkers1000opinions/message
Tanya Arnold is once again joined by former England international Jon Wilkin and Australian journalist Steve Mascord to discuss the World Cup, food and what they have lost over the past week. They are joined by England's Tommy Makinson to find out who he looks like and who he is currently rooming with. Ahead of the women's tournament starting PNG's Elise Albert and Canada's Gabby Hindley open up on their journeys to the World Cup. And there is also time for England's Jack Brown to explain what makes the wheelchair game so special. Timecodes: 05.00 England's Tommy Makinson joins the team to talk about their success in the men's tournament so far, and the teams plans for a Haloween-themed training session 17.48 Papua New Guinea Orchids captain Elsie Albert talks about changing perceptions at home as she prepares to lead her country in the Women's World Cup tournament which starts this week. 25.42 Gabby Hindley, who captains the Canada Ravens, talks us through her off-field CV which includes work as a biologist and a wildfire fighter, and explains the difference between urgency and panic. 34.48 England's Jack Brown joins the programme to preview the wheelchair tournament - and also tells us how to prepare the perfect recipe for Yorkshire Puddings.
David talks with foreign correspondent Tony Five about all things Yorkshire pudding. From the rich history of Yorkshire to the many nuances of Yorkshire pudding recipes, you won't want to miss this groundbreaking discussion!
Welcome to the first postbag edition of ‘The British Food History Podcast'. On this episode: memories of Glyn Hughes; listeners letters; Yorkshire puddings; and new book news. Links to things mentioned on this episode: ‘The Foods of England' website: http://www.foodsofengland.co.uk/ (http://www.foodsofengland.co.uk/) Glyn Hughes's book ‘The Surprising History of Fish and Chips': https://www.amazon.co.uk/dp/1471631656 (https://www.amazon.co.uk/dp/1471631656) Contain the Samaritans 116 123 or go to http://www.samaritans.org/ (www.samaritans.org) Mind website: http://www.mind.uk/ (www.mind.uk) Smack Barm Pea Wet video: https://youtu.be/N_oIys5KS4A (https://youtu.be/N_oIys5KS4A) The ‘Peniarth Manuscript 513D' manuscript via The National Library of Wales: https://viewer.library.wales/4631573#?c=&m=&s=&cv=&manifest=https%3A%2F%2Fdamsssl.llgc.org.uk%2Fiiif%2F2.0%2F4631573%2Fmanifest.json&xywh=-193%2C-450%2C3844%2C5793 (https://viewer.library.wales/4631573#?c=&m=&s=&cv=&manifest=https%3A%2F%2Fdamsssl.llgc.org.uk%2Fiiif%2F2.0%2F4631573%2Fmanifest.json&xywh=-193%2C-450%2C3844%2C5793) My post from the ‘Neil Cooks Grigson' blog on Cawl (apologies for the terrible photo): http://neilcooksgrigson.blogspot.com/2008/12/98-cawl.html (http://neilcooksgrigson.blogspot.com/2008/12/98-cawl.html) My ‘Savouries' blog post which includes my recipe for Welsh Rarebit: https://britishfoodhistory.com/2018/02/05/savouries/ (https://britishfoodhistory.com/2018/02/05/savouries/) The New York Times article about Dutch Babies: https://cooking.nytimes.com/recipes/6648-dutch-baby (https://cooking.nytimes.com/recipes/6648-dutch-baby) ‘The Great Book of Yorkshire Pudding' by Elaine Lemm is published by Great Northern Books: https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/ (https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/) Elaine's YouTube video about making Yorkshire Puddings: https://youtu.be/lQfMw0nbjKY (https://youtu.be/lQfMw0nbjKY) Podcast episodes referred to: The Foods of England Project with Glyn Hughes Lent Episode 6: Social Evolution and Lent Cheddar and the Cheese Industry with Peter Atkins Gingerbread with Sam Bilton A Dark History of Sugar Parts 1 & 2 A Dark History of Chocolate with Emma Kay British Saffron with Sam Bilton Yorkshire Pudding with Elaine Lemm Savouries Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 (https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481) If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media ifyou fancy it (see below). Remember, you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ (https://britishfoodhistory.com/support-the-blog-podcast/) for more details. This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy
Today's guest is food writer and Yorkshire Pudding expert Elaine Lemm to discuss the good old Yorkshire Pudding. They discussed many things including: the origins of the Yorkshire pudding, what links it to Yorkshire anyway, excellent cooking tips, including the importance of the vessel it is cooked in as well as the fat used; YP haters; and toad-in-the-hole. ‘The Great Book of Yorkshire Pudding' is published by Great Northern Books: https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/ (https://www.gnbooks.co.uk/product/great-book-yorkshire-pudding/) ‘More Than Yorkshire Pudding: Food, Stories And Over 100 Recipes From God's Own Country' is out in the UK on 21st October 2022, also published by Great Northern Books : https://www.gnbooks.co.uk/product/more-than-yorkshire-puddings/ (https://www.gnbooks.co.uk/product/more-than-yorkshire-puddings/) Find Elaine on social media: @britishfood on Twitter and @foodwriting on Instagram Elaine's YouTube video about making Yorkshire Puddings: https://youtu.be/lQfMw0nbjKY (https://youtu.be/lQfMw0nbjKY) The raspberry vinegar, made by Womersley Foods, recommended by Elaine available here: https://youtu.be/lQfMw0nbjKY (https://youtu.be/lQfMw0nbjKY) Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 (https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481) If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below). Also, don't forget there is a postbag episode coming soon. If you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com,or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ (https://britishfoodhistory.com/support-the-blog-podcast/) for more details. This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy
Elon Musk's daughter legally changes name and cuts ties with her father - ‘I no longer live with or wish to be related to my biological father in any way, shape or form,' she said in a petition! Woman who is 37yrs. ‘marries' RAGDOLL after whirlwind romance. B Mack wants to know everything you know about intermittent fasting. A dad is in the running to become the UK's biggest Yorkshire pudding addict – having eaten around 146,000 over his lifetime, and he's only 25 years old. Caesar lovers rejoice, Caesar Week will make its Kelowna debut July 3-10. What's one thing you could do all day long in the Okanagan…we go over your answers
In this week's episode, Joe and Matt discuss the heritage of one of the UK's most established brews, Abbot Ale by Greene King Brewery. In the Hop Topic, Matt shares details on the next round collaboration between Aunt Bessie's and Northern Monk Brewery with their Yorkshire Pudding beer!Be sure to follow Greene King Brewery
Join new Guestie Bestie Flo and I as we gab about Gayson's weekend, our favorite B Horror Movies, Gayson discovers the shocking truth about Yorkshire Pudding, Flo says a word that's never been uttered on the show and more! Grab your cocktails and get ready to gab along with your favorite .99 cent podcast! Show Notes: Killer Klowns from Outer Space Trailer Them! Trailer Popcorn Trailer Keeping up with ALL things Gayson: Leave Me a Voicemail Keeping the Yuletide Gay with Gayson GabbingwithGayson.com Missing Movie Club Podcast Gabbing with Gayson on Facebook Help Support the Show: Be a Patreon Supporter Gayson's Amazon Wishlist --- Send in a voice message: https://anchor.fm/gabbingwithgayson/message Support this podcast: https://anchor.fm/gabbingwithgayson/support
From the beginning, Peter and I had regarded the trek as a sort of quest, a diversion from the norm rather than a test of our fortitude or stamina. As our journey progressed, it evolved into an on-going adventure to be lived within – a taste of forgotten freedom. In Great Broughton there were two places to dine. For only the third time on the trip someone called heads when they should have chosen tails. The result was stale, flat beer and bad food. Even the horror of Hugh's gravy encrusted elephant ear ‘Yorkshire Pudding' would have rated more stars than the food we endured.
Topics of the day are... 1) Tourist Attractions 2) Through The Decades 3) Platinum Pudding Suggestions
Ged and Hayley Show
Do you know what today's word "Yorkshire Pudding" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2021
I have been wanting to make a french onion soup without giant chunks of onion for a while, so I took my mother’s recipe, which turns out to be Julia Child’s recipe and got to cooking. Tek of course had … Continue reading → The post Nutty Bites French Onion Soup, Braised Prime Rib, & Yorkshire pudding for Day 04 of the 12 Days of Podcasting 2021 appeared first on NIMLAS Studios.
On this weeks episode, the Sunday roast that the guys have been talking about for weeks finally happened, but did Melissa get the much anticipated Yorkshire Pudding?
Today is National Yorkshire Pudding Day https://nationaltoday.com/national-yorkshire-pudding-day/ Born on this day in 1926 in Pittsburgh, Pennsylvania, American jazz double bassist, Ray Brown, https://en.wikipedia.org/wiki/Ray_Brown_(musician)
Have a listen to the latest, Welcome to Yorkshire, ‘Talkshire' podcast. Chatting to celebrated celebrities and fantastic folk about Yorkshire. Growing up in the county, filming here, touring with top shows, places to visit, living the Yorkshire life and so much more. We caught up with Yorkshire's best-selling, international author, Joanne Harris … about her latest book ‘A Narrow Door'. Her novel, Chocolat, was made into a multi-award-winning film, starring Johnny Depp, Juliette Binoche and York's Dame Judi Dench. Find out how Yorkshire continues to inspire Joanne … an amusing encounter with actor, Ewan McGregor, and teaching French to Kaiser Chiefs frontman, Ricky Wilson. Chatting from her home in Yorkshire (somewhere between the ‘Wuthering Heights' moor near Haworth and Sheffield's ‘The Full Monty'), Barnsley-born Joanne, talks about growing up in South Yorkshire and why the county is the perfect place to visit, live, work and study. Oh … and she's NEVER eaten a Yorkshire Pudding! Why? Be entertained and inspired … it's the Welcome to Yorkshire ‘Talkshire' podcast. #SYStories
This week we're talking about why we find it hard to make decisions, why we say yes when we mean no, and how we can relieve our stress and anxiety by confronting the issues that make us stressed and anxious.In addition, we mourn the demise of early closing and black football boots, Martin gets some feedback, and we disagree about Yorkshire Pudding.
The pudding is a dish very difficult to be described, because of the several sorts there are of it: flour, milk, eggs, butter, sugar, suet, marrow, raising, etc are the most common ingredients...They make them fifty several ways: BLESSED BE HE THAT INVENTED PUDDING for it is a manna that hits the palates of all sorts of people... Ah what an excellent thing is an English pudding!' - Henry Misson "Misson's Memoirs and Observations in His Travels Over England"All puddings started their lives as meat puddings. Mostly sausage-like concoctions similar black pudding. Even when we started wrapping food stuffs in cloth, and boiling them, they were heavy on meat, and some fruit and spices and even some sugar. How, from this we went to the Yorkshire pudding? A good question!A kind of early boiled pudding called thryon is described by the ancient Greek grammarian and gastronome Pollux: lard, brains, eggs and cream cheese were beaten together, the mixture was wrapped in fig leaves (in the same way as puddings were tied in a cloth later) and boiled in chicken or kid broth, then untied and given a final cooking in boiling honey. (Julius Pollux was a Greek scholar and rhetorician from Naucratis*, Ancient Egypt. Emperor Commodus appointed him a professor-chair of rhetoric in Athens at the Academy — on account of his melodious voice, or at least that's what we know according to Philostratus' Lives of the Sophists. Pollux Died in 238 AD in Athens.) Praise of course for cooking over fire! Any cooking; meat, vegetables, stews soups for that matter! Amazing skills from people who (still) do it! Plus my recipe for Yorkshire puddings! Tasty fluffy morsels of deliciousness! Heh...! Hope you're going to make them!It's been a while as I was very busy ...I had it all written down, but never had the chance to go to the studio and record it. So I decided to record this in my bedroom and in a hurry so apologies for the drop in audio quality of my recorded voice!Thanks to Sebastien Froment for lending me his French voice and accent to record as the French 17th century traveller Henri Misson. (From "Misson's Memoirs and Observations in His Travels Over England")Charles Lamb essay is from this little gem of a book : https://www.amazon.co.uk/Dissertation-Upon-Roast-Other-Essays-ebook/dp/B004V2WR22 (Finally a credible explanation on how humankind started cooking over fire! Only kidding, I love the Chinese myth though!)I've tried my best to read the Yorkshire saying “Them ‘at eats t'most pudding gets t'most meat” without trying to pretend I'm from Yorkshire!I appreciate it might sound wrong when i say "batter" it might sound like "butter" but for the purpose of this episode, mostly when I say "batter" I mean "batter" ie flour and liquid mix that needs cooking and not the dairy product! Ha!Another point I thought might bring confusion is "Medieval Tansie" so what's that? Tansy is an edible flower/herb/plant whom the name can be traced back to the Latin athanasia, or immortality, from the Greek athanatos, meaning deathless, perhaps because the herb has been used to preserve bodies.Tansy was used to flavour puddings, cakes, and eggs, and gave its name to a pancake flavoured with bitter herbs known as a “tansie,” which was traditionally eaten in spring and associated with Easter. (One sixteenth-century authority noted that tansy was beneficial in purging the body of the excessive phlegm engendered by a Lenten diet of fish.)Tansy was more often added to sweet than savoury dishes, although it is the flavouring agent in a traditional Irish blood pudding known as drisheen. Alan Davidson, in The Oxford Companion to Food, speculates that the amount of tansy used was relatively small, given its strong taste.Some hopefully illuminating photos can be found here:http://wildflowerfinder.org.uk/Flowers/T/Tansy/Tansy.htm As always music is kindly composed & provided by Pavlos Kapralos:https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1A Expect the opening and closing theme tune, which is "Waltz Detunee" performed, recorded and mixed by Cloudcub: https://cloudcub.bandcamp.com/album/down-memory-lane-ep Maltby & Greek link, for your 15% off of your next purchase please go here: maltbyandgreek.com/deliciousMany thanks and Happy listening!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.
Italy are European Champions, the boys sit down with Lucas and Joel to talk the big Euro Final.
This week: Howard's journey from Bake Off to Door Off. Katie suggests trying Yorkshire Pudding as a dessert. Not forgetting the Children's TV classics - The Clangers, The Moomins and Noggin the Nog. Only on Shackbaggerly. If you haven't already please follow us on Instagram and Facebook and click subscribe wherever you get your podcasts. Feel free to get in touch - podcast@theshackbaggerly.co.uk Episode 15 will be available from 9.00am on Friday 11th June.
Welcome to our second installment of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station when Ask Jack #3 premieres on July 21, 2021, just in time to get great cooking tips for summer fun (at least for our listeners in the Northern Hemisphere)! Don’t forget to submit your questions for Jack by emailing them to podcast@overcomingms.org. Now, on to this episode’s topics and questions: What Shall I Eat? First, a question from Annemieke in the Netherlands about peanuts, though what she’s asking about is no small matter for many of you: In Dutch cooking, peanut butter sauce is quite common. To make the sauce you peanut butter. In stores, 100% peanut butter from raw peanuts is available and is unprocessed. BUT, on the OMS website it says: peanuts are defined as a ground nut and not recommended due to their higher saturated fat content. Some people replace the peanut butter with sunflower butter, tahini (sesame seed butter), cashew butter or almond butter or a mix of those four. But I’m confused about the sat fat and Omega 3/6 content of these different nuts and seeds versus peanuts. Jack, is it really a problem to have some peanut butter (from 100% raw peanuts) since we can eat also tahini, sunflower seeds and cashew nuts? From Kiril in Bulgaria, let’s get to the slippery topic of oils: Can we use grapeseed oil? And is it OK for baking too? From Nick in Lincoln, Rhode Island, an important question about a really trending topic – plant-based meat alternatives: Jack, are impossible burgers OK for people with MS who want to follow an anti-inflammatory diet? Now on to canned foods, with a question from Duarte in Poland: What's your view on canned legumes and fruits? Are there some to avoid? If so, which ones? Helpful Tips and Cooking Techniques From Marie in the United Kingdom, a question about coconut milk replacements: She uses coconut essence and oat milk, but these don’t quite hit the mark. Any recommendations, Jack? Still on the coconut theme, here’s a question from Ann, from the OMS Circle in Hertfordshire, UK: What are some suitable substitutes for coconut oil in vegan recipes? Unlike coconut oil, olive oil doesn’t always work due to being liquid at room temperature. Jack, what do you think? This other question from Marie in the UK may activate some pleasure centers in our listener’s food brains: On the subject of chips, or French Fries for our American friends, she never used to eat them but her family, who also follow the OMS diet, often request them and she hasn’t succeeded to get them to really crisp up. Jack, any helpful tips? Fun Recipe Ideas Here’s a question from a listener in the UK on sour cream: How can you make it at home in a whole food, plant-based way? Jack, any thoughts? Now on to something we find very tasty here in the UK, but which isn’t always OMS-friendly: Yorkshire Pudding. Ann, from the OMS Circle in Hertfordshire, wanted to know: Any recipe suggestions for OMS-compliant Yorkshire Puddings which replicate as near as possible the original in which the batter contains eggs and fat. A particular member of her Circle in Hertfordshire always complains that everything she tries leads to Yorkshire Puddings as “flat as pancakes!” Jack, any tips? Since we are on a sweets kick, Ann had another question that might be relevant to many of our listeners who love to bake: How do you make cakes taste light and moist when many of the ingredients needed to do so aren’t OMS-friendly? And let’s end this episode on a crunchy note: Jack, do you have any recipe ideas for gluten-free crackers and snacks, or anything savory that packs a crunch? Bonus Content from Jack: The Bottom Line on Peanut Butter Even though you shouldn’t use peanut butter as a dominant food source in your diet, it is probably fine to eat some in small amounts every now and then. Minor consumption of peanut butter is unlikely to have any major negative effects as long as you are also avoiding harmful foods like sugary sodas, trans fats and other highly processed junk foods. Grapeseed Oil Grape seeds are waste products from pressing grapes for wine or juice. There is very little nutritional benefit in the oil and lots of downside. It is an oil that is considered to promote inflammation. Consider alternatives such as unprocessed rapeseed oil, extra virgin olive oil or no oil at all! Impossible Burgers Impossible burgers are made from a large list of unhealthy ingredients. It is probably best to avoid these burgers completely. Look for 100% plant-based alternatives, or better yet, consider making your own. Impossible Burger Ingredients Burger recipes on the OMS website Black Bean & Mushroom Burger Canned Legumes and Fruit BPA is the biggest concern when it comes to canned food products. BPA is a chemical used in making plastics which may accelerate formation of fat cells. 90% of BPA in humans comes from canned foods and processed foods. Choose foods that are packed in Tetra Paks, Jars or BPA-free cans… or make your food fresh! Coconut Essence and Oat Milk Coconut essence can be added to non-dairy milk to help replicate the flavor and consistency of coconut milk (or cream). It is helpful to add a thickening ingredient to the mix to create the right texture. I recommend blending soy milk, chickpea flour, nut butter and some coconut water or essence. Read my complete thoughts here. Substitutes for Coconut Oil in Baking Coconut oil is used extensively in the vegan world. Quite a number of vegan baking recipes rely heavily on the use of coconut oil. In most cases, substituting a healthier oil like unprocessed rapeseed oil or extra virgin olive oil works fine. To create a richer texture for pastries, consider adding a tablespoon of nut butter. Get Jack’s Vegan Pastry Dough Recipe Getting Crispy Textures on Vegetables Crispy textures on vegetables are created by caramelizing natural sugars/starches on the surface. Caramelization begins when sugars/starches reach a temperature of 120°C (250°F). This is also the point when all oils begin breaking down, although harmful elements are not produced until temperatures rise substantially more to 190°C (375°F) and held at this point for 10-20 minutes. Coating vegetables with a light amount of oil is considered OMS-safe because the surface moisture evaporating from the vegetables will prevent the oils from rising above 120°C (250°F). The oil coating will also speed the cooking/caramelization process and prevent too much moisture loss from the vegetable. Crispy textures can be accomplished without oil, although the vegetable will taste dry, a factor that can be overcome by coating the vegetable with a dip or vinaigrette after cooking. Adding a starch to the vegetable surface prior to cooking (corn starch, rice starch, tapioca starch) can help create a crispier surface without adding oils. Get Jack’s Oil-Free Baked Potato Fries and Tangy Ketchup recipe Sour Cream Recipe Here is how Jack makes a vegan soy sour cream: 250 grams (1/2-pound) semi-firm tofu (or firm silken tofu) 3 tablespoons soy yogurt 25 ml. (2 tablespoons) extra virgin olive oil (optional) juice of one half lemon 2 tablespoons apple vinegar 1-2 teaspoons sea salt Combine all the ingredients in the bowl of a high-speed blender. Process until creamy smooth. Taste the soy sour cream and make any adjustments to the seasoning or acidic content, then blend again. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days. Yorkshire Puddings This classic recipe relies heavily on eggs and fat in the traditional preparation. The biggest problem in making a light and crispy version is the technique in the classic version, which is essentially a deep-fried preparation in a small tin like a muffin tin. The key steps in making vegan (or OMS-friendly) cakes moist and light are to follow these guidelines: Make sure all of your ingredients are prepared and your oven is preheated. Measure all of your ingredients – preferably with a scale. Sift all your dry ingredients into a bowl. Mix your wet ingredients in a separate bowl. Use baking powder and/or baking soda as a leavening agent to replace eggs. Always include some acidic ingredient if using baking soda. Don’t use too much of either ingredient or your cake will taste soapy. Fats create a cake-like structure and aid in making the cake moist. Consider a nut butter as an alternative to oil. If using oil, replace butter in recipes by using 80% or less of the butter total. Always add wet ingredients to dry ingredients and mix just long enough to incorporate the batter evenly. Overmixing will create a heavy final product. Make sure the cake is completely baked. Underbaking will make the cake taste heavy. Insert a knife or skewer into the center of the cake. It should be free of any cake batter when removed. Making Gluten-free Crackers and Snacks The key to making a crisp cracker is to get the dough rolled out very thinly. Sandwich the dough in between two pieces of baking paper and use a rolling pin to get the dough very thin. Place on a baking tray and carefully remove the top sheet. Baking is usually at 200°C (400°F) for about 10-12 minutes. Links: Connect with Jack: Website | Instagram | Twitter | Facebook Coming up on our next episode: Join us starting May 19 for the next episode of Living Well with MS for a very special and insightful interview with Dr. Sandra Neate, the Head of the Neuroepidemiology Unit (NEU) within the Melbourne School of Population and Global Health at the University of Melbourne in Australia. The NEU is at the forefront of research into lifestyle related risk factors in MS and health outcomes, and the experiences of people who adopt lifestyle modification. Have a listen to hear what’s on the NEU’s research horizon and how it may impact you! Don’t miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.
Hello GameDay fans, the international break is over so here is your Premier League Preview podcast with Sam Matterface, Alex Crook and Darren Lewis!This week; Maddison's back garden, battle hardened Manchester City, Darren clutches at the world's smallest set of straws, we preview a sloppy Yorkshire pudding of a derby and are Spurs confident in keeping kane? See acast.com/privacy for privacy and opt-out information.
Ric Lee is the drummer from Ten Years After with a new book out now, "From Headstocks to Woodstock: A Drummer's Tale". Ric talks about performing at Woodstock and The Isle of Wight festivals, how selling music publishing rights works and what's better, Derbyshire Pudding or Yorkshire Pudding.
The Yorkshire Pudding association of America, male corsets and naughty Bridgerton , Love me chicken tenders..love me true, molten crispy pancakes! --- Send in a voice message: https://anchor.fm/keepcalmcauliflowercheese/message
The Yorkshire Pudding association of America, male corsets and naughty Bridgerton , Love me chicken tenders.. love me true, molten crispy pancakes!
Today we talk about the food in All Creatures Great and Small by James Herriot. Namely Yorkshire pudding and apple pie with custard. We also discuss: Christmas dinner, weird things vets have to do, and farting dogs. For recipes and photos follow us: Twitter https://twitter.com/TheBittenPod Instagram https://www.instagram.com/thebittenwordpodcast/ Support Us: Buy Me A Coffee https://www.buymeacoffee.com/thebittenpod --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/christine-parker8/support
A must for Christmas lunch or surplus to requirements? The BBC Good Food team battles it out. See acast.com/privacy for privacy and opt-out information.
Will and I were delighted to be joined by Simon Farnsworth of Discovery this week. In a wonderfully open and honest discussion, we chat about how this astute and straight talking Yorkshireman entered the world of sports and broadcast (true story, he didn't want to join the family business of the Yorkshire pudding factory!) and take it through his career, hearing about all some of his amazing achievements and the people who've inspired and motivated him along the way. We cover the challenges and opportunities the last 6 months has thrown up and get his take on the future of broadcast and content consumption. Covering diversity as always - a subject he's immensely passionate about - having a focus on education is a key area of our discussion. Getting to know our guests is one of our favourite parts...we love that he's back playing rugby after a 16 year hiatus as a result of zoom-boredom!! A brilliant episode to record, more so to listen to, enjoy!!
Maggan Ek och Peter B snackar om England och lagar brittisk mat i detta 14:e avsnitt. Det blir stek och Yorkshire pudding som skall visa sig vara någon slags sufflé i muffinsform. Hur skall det gå? Det blir gött raffel. Hjärtligt trevlig lyssning..
In this week’s episode of our cooking in lockdown series, Miriam is joined down the line by food editor Anna Glover. Together they answer your questions about Yorkshire puddings, leeks, potatoes and more, plus make some interesting discoveries about the eating habits of others.Need a tried and tested Yorkshire recipe? https://www.bbcgoodfood.com/recipes/best-yorkshire-puddingsHow about perfecting a Victoria sponge this week? https://www.bbcgoodfood.com/recipes/classic-victoria-sandwich-recipeOr try adding cheese and garlic to homemade bread rolls https://www.bbcgoodfood.com/recipes/tear-and-share-cheese-garlic-rolls See acast.com/privacy for privacy and opt-out information.
The Sunday Roast is a traditional British main meal that is typically served on Sunday, consisting of roasted meat, roasted or mashed potatoes, and accompaniments such as Yorkshire Pudding, stuffing, gravy, and mint sauce. Its prominence in British culture is such that in a UK poll it was ranked second in the list of things people love most about Britain. The meal is often compared to a less grand version of a traditional Christmas dinner. In today’s show, Andrew Jackson of Lancaster, England, will tell us a bit about Sunday Roast, a classic national dish of the UK. Photo: Traditional Sunday Roast of the UK. https://vovworld.vn/en-US/cultural-rendezvous/the-great-british-sunday-roast-a-classic-national-dish-834928.vov --- Support this podcast: https://anchor.fm/cultural-rendezvous/support
The podcast where UK comedian Riggs, attempts to get clean or dies trying. This week im talking about yorkshire puddings and some other shit. its been a long week come at me bro.
As unmillennial parents of kids playing sports, our days of providing the occasional sideline snack have given way to weeks of fueling kids for tournaments, meets and more. But as we are constantly reminded — tweens and teens are not simply small adults. They are growing at a rapid pace, which yields nutrition needs far different from those of their younger or future selves. Joining me in this episode is a registered dietitian nutritionist who specializes in the unique nutrition needs of young athletes. Heather Mangieri, MS, RDN, CSSD — author of Fueling Young Athletes is a dietitian with more than 20 years of experience in sports and fitness nutrition. As a mother of three, Heather knows well the challenges placed on growing bodies when adding in the additional stress of training for sports. In this episode we discuss: How Heather first started working with families who were interested in learning more about nutrition for young athletes Why she wrote her book after realizing families seem to face the same set of problems Her favorite part of the book and why she aims to make all of her recommendations easy for families to implement The different needs of pre-puberty versus puberty versus post-puberty when it comes to nutrition for young athletes After wrapping up my interview with Heather, I share my thoughts on a new product I was introduced to recently at the Academy of Nutrition and Dietetics Food & Nutrition Conference 7 Expo — Nature Nate’s Honey Packets — and why they make an excellent pre-fuel option for young athletes, especially when compared to popular artificially colored and flavored blocks and gels. I also briefly discuss why the company is one I’m personally happy to support based on the story of their founder and the mission work he’s doing across the globe. Next up, I give a brief discussion about my most recent sponsored recipe development with Sunnyland Farms for Pecan Pie Bars. I share with listeners what makes these bars different than your average holiday dessert recipe — including the high-quality, fresh-from-the-orchard pecans available by Sunnyland Farms and the use of honey (instead of corn syrup) to yield a bar that’s so good a friend stopped me at church to tell me how much he liked them! I close out the show recounting some of the most recent fond food holiday memories shared with me on both Voxer and in the This Unmillennial Life Podcast Facebook group. Memories from Sally about her grandmother’s jello and Cool-Whip, Casey’s Mom’s Pumpkin Roll, Kelly’s Grandmother’s Yorkshire Pudding and my own mother’s memory of her mother’s Orange Date Nut Cake. If YOU have a food memory you’d like to share with me, I would LOVE to share that with you. Leave me a voicemail, Voxer me, Tweet me, Message me on Instagram or drop a note in the Facebook group… or send me an email [regan at thisunmillenniallife dot com]. I read every email I receive and am appreciative of them all. Until next week! Regan
Chris and Rosie have been inundated with hostel stories so strap in for some hilarious/disturbing tales! Also this week there is some bluetooth beef, proposal nostalgia, a revelation that involves Yorkshire Pudding mix and a great question from the brilliant Sian Gibson. See acast.com/privacy for privacy and opt-out information.
Emma and Matteo are back in the studio this week for the latest episode of #InsideTheCloset. First and foremost: Yorkshire Pudding. What is it? Who's eating it? Why is it mostly solid? We answer one of these questions. Then, we get into the dark underbelly of the alternative milk industry, and their truly awful names. Turns out "nut butter" isn't jarred cum. Be sure to catch Matteo in London October 14-19, and you can see Emma in Washington DC at the Draft House October 25-26, then Vermont Comedy Club Novermber 1-2, and Howling wolf in New Orleans November 22! Remember to rate, subscribe, and follow us on Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices
In which our merry band of adventurers are accosted by a large bear -- which is promptly wrestled down by COLE! He cooks it, served with gravy and Yorkshire Pudding, before lamenting the travelers with tales of linemen!
Black Pudding lobbing is no joke. It's been around since the War of the Roses. This yearly tradition continues on in Ramsbottom, where black puddings are lobbed at Yorkshire puddings on posts high above competitors. Why do they do this? Well, in previous iterations, it was a continuation of an ongoing battle, but today it's to raise money for local families in need of a little assistance.We talk with Jimmy Cunliffe, the current organizer of the event and Gillian, the social media person with the competition.
“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions, as well as the included primers outlining all the basics for each.” —Library Journal “Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.” In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions. With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . . A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home. And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker. At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.
“Home cooks at all levels will be empowered by this cookbook’s clear step-by-step instructions, as well as the included primers outlining all the basics for each.” —Library Journal “Elizabeth Karmel has helped us grill hotter, barbecue smokier, and build big flavors whatever we cook. Her latest book combines two epic American foods in one poetic mash-up. A must-have whether you’re a hard-core carnivore or an inveterate sweet tooth.” —Steven Raichlen, award-winning author of The Barbecue! Bible, How to Grill, and Project Smoke North Carolina native ELIZABETH KARMEL is a nationally respected authority on grilling, barbecue, and Southern food. She was the founding executive chef of New York and Washington DC’s Hill Country Barbecue and Hill Country Chicken restaurants, where she developed the menu and the recipes that are still served today. She is the founder and pitmaster of CarolinaCueToGo.com, an online barbecue shack that ships your pork directly to your door. And the North Carolina-born chef and baker also writes a bimonthly column for the Associated Press called, “The American Table.” In her new book - STEAK AND CAKE: More Than 100 Recipes to Make Any Meal a Smash Hit (May 2019) - Karemel offers the perfect, no-holds-barred cookbook for anyone whose dream meal is char-crusted, hot and juicy steak, from tomahawk to tacos, followed by a luscious homemade cake. It’s the soul-satisfying and crave-worthy meals that create lasting memories and new traditions. With STEAK AND CAKE, Karmel pairs each steak recipe with a matching cake. Cooks will have fun mixing and matching their favorite steak preparations with their favorite cakes. Imagine . . . A dramatic Cowboy Steak seasoned generously, grilled to perfection, and topped with a spirited whiskey butter followed by a moist Whiskey Buttermilk Bundt Cake that combines the sweet notes of vanilla and nutmeg with the warmth of bourbon and an impossibly tender crumb Indulge in a heavenly Chocolate Layer Cake with Cocoa-Frangelico Frosting paired with a juicy Prime New York Strip Steak Roast with crunchy roasted and fried rosemary potatoes Enjoy a Grilled Tenderloin topped with horseradish cream and served with a crisp, custardy Yorkshire Pudding followed by a Classic Key Lime Cheesecake with a pecan and graham cracker crust Karmel’s instructions for both cooking steaks and baking cakes are easy to understand and take the intimidation out of buying and preparing a steak and making a cake from scratch. Gain a butcher’s knowledge of steak, from a celebratory New York strip to a Santa Maria tri-tip to the best cut for kebabs. Foolproof techniques for cooking steak on the grill, on the stovetop, and in the oven will make you an expert steak cook. Plus, compound butters, sauces, and great steakhouse sides are all here. It is the ultimate guide for buying, preparing, and serving steakhouse-style meals at home. And for those who long for a great homemade cake, you will find all the basic information needed to create your own masterpiece, as well as a special collection of Elizabeth’s favorite recipes. The cakes in STEAK AND CAKE come from her own kitchen and the kitchens of other Southern bakers including her mother, grandmother, sister, friends, and relatives. It’s like having a coveted recipe box that captures cake memories and makes new ones right at your fingertips. The Cake Primer section of the book has a lifetime’s worth of recipes and tips that will be appreciated by both the experienced and fledgling baker. At its core, STEAK AND CAKE is about making a steakhouse meal that makes any and every occasion special. Each recipe begs to be made, served, and devoured on a Saturday night with friends and family—or whenever there’s a desire for the best meal ever.
We continue the roasting of the Lamb that comes along with the Yorkshire pudding from Episode three. You also get to know all about Sam through a Q&A, and Arne talks about his favourite musical.
Across The Pond: We have a couple of visitors from the across the pond! Glenn and Chris are in studio with tales of American bathrooms and theme parks. BREXIT: We are educated on the story of Brexit through books and novelty pins. Top Gear: We stack up the best of the best going USA up against London in an all out BRAWL! PASSION!, WORK WITH RETARDS!, THERE’S SOMETHING ABOUT MARY!, LATE START!, PATREON!, TWITCH!, BITS!, APPLE CREDIT CARD!, NO LATE FEES!, CHURNING!, POINTS!, BONUS!, SIGN UP!, 5/24 RULE!, RICH PEOPLE!, GLENN!, CHRIS!, VISITORS!, TOURISTS!, LONDON!, LIMEY!, REVOLUTIONARY WAR!, 1776!, GRANDPARENTS DIED!, CLOSE!, INHERITANCE!, BROKEN HEART!, PADME!, HALF AN EPISODE!, UNIVERSAL STUDIOS!, TRANSFORMERS!, THROW UP!, STUDIO TOUR!, GAPS IN THE TOILET STALL!, EUROPEAN!, ME WILLY!, BATHROOM!, TROUGH!, DISNEYLAND!, PHANTOM MANOR!, PARIS!, GOON CARD!, SIGNATURE!, VOTE REMAIN!, CATS AGAINST BREXIT!, PISS EXTRACT!, COWARDS!, IRONIC!, STING!, ACCENTS!, STRATOSPHERE!, SCARY NEIGHBORHOOD!, SCARED STRAIGHT!, BODY SEARCH!, GAMBLING!, CASINOS!, BLACKJACK!, ROULETTE!, OVERWHELMING!, GORDON RAMSAY!, BRITISH PUB!, PROPER FOR PAKIS!, LADS!, HOOLIGANS!, STONEHENGE!, DRONE!, RED DWARF!, BRITISH SITCOMS!, FATHER TED!, ANIME IMAGE BOARD!, RECOMMENDATIONS!, BOOK OF MORMON!, SHOW!, MUSICAL!, CASTLE!, DUNGEON!, THERESA MAY!, PAKIS!, PRIME MINISTER!, PRESIDENT!, QUEEN!, ROYALTY!, PAKI!, BEND IT LIKE BECKHAM!, RED COATS!, MARCHING!, DRUMMER BOY!, SCHOOL!, YORKSHIRE PUDDING!, TOP GEAR!, GEAR!, COCAINE!, HEAR LIES!, SYSTEM OVERHAUL! CLICK HERE TO DOWNLOAD JIM AND THEM #582 PART 1 RIGHT HERE!
The first part of the creation of a gorgeous Yorkshire pudding and a roast leg of lamb. We talk about Sam's nana, coming out to our families, catching our parents having sex, being told what sex is by your nana and much more.
Ingredients - Cooked mince 1 cup - Oven ready Yorkshire puddings - Mozzarella cheese grated Prep time 10 minutes Cooking time 10 minutes Oven must be hot
Secret Santa, Yorkshire Pudding, the Elf on a Shelf, and hibernating in a cave. Plus ruining Christmas, Aldi’s carrot, musical road trips, and vibrating alarm clocks. It’s a Bad PR Christmas run-down from Skeptics with a K!
This week John and Brandon talk about Streaming Music, The Military, Yorkshire Pudding, and Foreign Desserts. Join the conversation at Reddit: https://www.reddit.com/r/RunningOnE/ Be sure to follow us on Twitter with @RunningOnEPod Facebook: www.Facebook.com/RunningOnEPodcast Email us: RunningOnEPodcast@gmail.com
The problem often with solo piano works is…. Well the word ‘solo’. The piano is a wonderful instrument, I wish I had learned to play it, alas the only keyboard I can play is one attached to a computer. I often feel that great though a solo piano work might be, the addition of another instrument might elevate the work to new heights It is like eating a fine roast beef and gravy dinner and introducing a Yorkshire Pudding. The experience is transformative. . Gary Schmidt with Even For A Moment is the chef that understands the need for the Yorkshire Puddings. Track one is the starter, If This Is The Time, it is a wonderful track. It draws you in, there are two opposing forces at work. I wish I could talk about it more eloquently, there are two people playing. One is ready and steady, the chord structure is wonderful. Meanwhile someone else is adding a another lighter layer. Please join us, for what I am sure will be an interesting discussion, and we will be playing some tracks from the yet to be released albu
Turns out a lot of people at the table are unfamiliar with Yorkshire Pudding which is shocking to Alison. David Huntsberger is back and his hair is even more luxurious than before. Alison has an update about a recent controversial topic on the show. Also, house remodeling updates, moving updates and baby updates. Plus some talk about how neatly loose ends need to be tied up in a movie heavy on symbolism, a challenge to the listeners to name a specific room in the new house, iTunes comments of the week good and bad and a round of Just Me Or Everyone. Check us out on Patreon: http://patreon.com/alisonrosen Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me) You probably need to buy a new ARIYNBF Legacy Shirt! and the HGFY ringtone! This show is brought to you by Talkspace.com/alison (use code ALISON) , MyGekks.com (use code ALISON) and Brooklinen.com (use code BESTFRIEND). Try Amazon Prime Free 30 Day Trial
Welcome back to a new series of your favourite podcast! Launching this third series with hosts Ben & Liam is one of Cambridge's most prolific musicians, Harri Beasley. Points for discussion in this episode include the foods we'd miss in an apocalypse, the gaming universes we'd like to live in and a good ol' fashioned game of Getting To Know You. This episode features a sketch entitled Gender Rolls, written by Liam, voiced by him and Ben. Harri's Facebook Page: https://www.facebook.com/harribeasleymusic ============================== Our plan is that this show will always be available for free, but super fans are encouraged to support The Conversation Hat via Patreon. There's a plethora of rewards available for doing so, including merch packs and extra stuff like behind the scenes content: www.patreon.com/conversationhat Super Loot want to deliver a box of nerd merch and geek chic to your doorstep each month, and will do so for a hilariously affordable price: www.superloot.co.uk/?ref=988 Sign-up to our mailing list: eepurl.com/bNX8A1 Remember to subscribe to this SoundCloud account, hit those heart buttons, re-post, and we'll see you in a fortnight! ============================== The Conversation Hat is hosted by Ben Pierson and Liam Taylor, and edited by Laura Elmer. Artwork by Lauren Garnett. Check out her Facebook Page: www.facebook.com/LGFlashDesigns/?pnref=lhc And her Etsy Store: www.etsy.com/uk/shop/LGFlashDesigns Music by Liam Taylor The Conversation Hat is managed by Odd Creative Ltd.
Classic squeaky bum time for Wolves! On this week's show we chat Emails, Neves, QPR, Cav, N'Diaye, Preston, De Wolf and Yorkshire Puddings. Follow us on: Twitter: @WWFCFancast Facebook: Wolves Fancast Instagram: wolves_fancast Email: Podcast@wolvesfancast.com Web: wolvesfancast.com See acast.com/privacy for privacy and opt-out information.
In this special bumper episode of Skeptics with a K, we celebrate our 200th episode! Featuring crystal butt plugs, amethyst dildos, protesting racists, and learning to drive. Plus cleaning hotel rooms, water polo, electromagnetic radiation… dead cells, Yorkshire Pudding, and sausages. Sausages! Sausages.
The memories, culture, and evolution behind a fun family recipe.
B1 K7 "Der sprechende Hut"Mit den wirklich wichtigen Fragen des Lebens: Altern Zauberer langsamer? Ist der Sprechende Hut eine Person? Und was sagen Harrys Träume aus? Modische Beratung gibts im Anhang!!SPOILER! !SPOILER! !SPOILER! Anregungen, Lob und Geschenke an plappertrank@gmail.com oder Twitter @plappertrankIntro02:00 Geister sind bekannt so wie Zombies und Drogen http://de.drogen.wikia.com/wiki/Zombiedroge 03:14 Hat Mc Gonagall graue Haar? 04:00 Werden Hexen und Zauberer älter als Muggel? 04:30 Dumbledore 1881- 1997 http://harrypotter.wikia.com/wiki/Albus_Dumbledore 05:00 Punktesystem der Häuser 07:00 Wenn du nach Slytherin kommst bist du böse 7:18 Harry ist nervöse wegen seinem neuen Lebensabschnitt 08:00 Geister 08:50 Die große Halle 09:30 schwebende Kerzen http://www.amazon.de/schwebende-Kerze-Zauberkerze-Harry-Potter/dp/B00BU5JARS 10:15 ein alter schmutziger Hut http://harrypotter.wikia.com/wiki/Sorting_Hat 11:00 in Muggle/Zauberer Familien wird nicht über Zauberei geredet 12:00 Mc Gonagalls Lebensgeschichte 13:15 Irrwichte http://harrypotter.wikia.com/wiki/Boggart 15:00 Lied des Huts1991 SongOh you may not think I'm pretty,But don't judge on what you see,I'll eat myself if you can findA smarter hat than me.You can keep your bowlers black,Your top hats sleek and tall,For I'm the Hogwarts Sorting HatAnd I can cap them all.There's nothing hidden in your headThe Sorting Hat can't see,So try me on and I will tell youWhere you ought to be.You might belong in Gryffindor,Where dwell the brave at heart,Their daring, nerve, and chivalrySet Gryffindors apart;You might belong in Hufflepuff,Where they are just and loyal,Those patient Hufflepuffs are trueAnd unafraid of toil;Or yet in wise old Ravenclaw,if you've a ready mind,Where those of wit and learning,Will always find their kind;Or perhaps in SlytherinYou'll make your real friends,Those cunning folks use any meansTo achieve their ends.So put me on! Don't be afraid!And don't get in a flap!You're in safe hands (though I have none)For I'm a Thinking Cap!17:31 Mehr Eigenschaften der Häuser mit Elementen, Farben, Geistern und Gemeinschaftsraum mit Einwurf zu vordsetztungs Büchern http://de.harrypotter.wikia.com/wiki/Hogwartshaus22:12 Cho und Luna http://harrypotter.wikia.com/wiki/Cho_Chang , http://harrypotter.wikia.com/wiki/Luna_Lovegood 24:00 Sirius und Phineas Nigellus Black http://harrypotter.wikia.com/wiki/Sirius_Black & http://harrypotter.wikia.com/wiki/Phineas_Nigellus_Black 25:30 Seamus Finnigan http://harrypotter.wikia.com/wiki/Seamus_Finnigan 25:47 Hutklemmer http://de.harry-potter.wikia.com/wiki/Hutklemmer#Hutklemmer_.28Informationen_von_Pottermore.29 27:00 Alle wissen das Harry nun in Hogwarts is 28:00 Harry setzt den Hut auf: Gryffindor oder Slytherin? 30:00 Drei Lieder des Sprechenden Huts http://harrypotter.wikia.com/wiki/Sorting_Hat 31:00 Ist der Sprechende Hut eine Person? 34:00 Ghost in the Shell https://de.wikipedia.org/wiki/Ghost_in_the_Shell 35:42 Harry Ron und Hermine kommen nach Gryffindor 36:40 Percy und Hermine 37:00 Prof. Quirrell und der “Fridge” (ein Fridge könnte wohl als Theory oder Frage zu bestimmten zusammenhängen oder Ereignissen in Medien gesehen werden. Oft geht es dabei um die Innere Logik der Geschichte und ob diese einer näheren Betrachtung standt hält.) http://tvtropes.org/pmwiki/pmwiki.php/Fridge/HarryPotter39:40 Neville und Erwartungsdruck 42:00 Seamus erzählt von seinen Eltern 42:15 Dumbledore eröffnet das Banket 43:00 Yorkshire Pudding https://de.wikipedia.org/wiki/Yorkshire_Pudding44:40 Dumbledors Rede und die Schulhymne Schulhymne EnglischHogwarts, Hogwarts,Hoggy Warty Hogwarts,teach us something, please,whether we be old and bald or young with scabby knees, our heads could do with filling with some interesting stuff,for now they're bare and full of air, dead flies and bits of fluff,so teach us things worth knowing, bring back what we've forgot,just do your best, we'll do the rest, and learn until our brains all rot48:00 Malfoy ist ohne zweifel ein Slytherin 51:20 Vertrauenschüler http://de.harry-potter.wikia.com/wiki/Vertrauensschüler 52:40 Peeves 53:00 Potrait der fetten Dame http://harrypotter.wikia.com/wiki/Fat_Lady 55:00 Schlafsaal 56:00 Traum 57:17 Nelson aus Simpsons https://en.wikipedia.org/wiki/Nelson_Muntz 57:50 Träumen 58:15 Reime und Tatortreiniger https://de.wikipedia.org/wiki/Der_Tatortreiniger 58:40 Harry Potter and the cursed Child, Prequal und Spin-off https://en.wikipedia.org/wiki/Prequel & https://en.wikipedia.org/wiki/Spin-off_(media) Hiden Track: Modisch mit Harry http://lookbook.nu/look/5628180-Etsy-Hogwarts-Shirt-H&M-Pants-Jacket-Vagabond
On this episode, the homies talk to you about England! Did you know they make wine? Yeah, we didn't either! But they do! It's great! It Sparkles! Loud Noises! So cuddle up next to the fire with some Yorkshire Pudding, Reestit Mutton, Kippers, and Haggis, turn on your laptop, and get ready for a jolly holiday. Keep Calm and Carry Wine.
FAA considers relaxing rules around use of electronic devices on flights, Microsoft extends its trade-in deal to iPhones, the Samsung Galaxy Gear smart watch, iOS7 downloads causes global Internet slow-downs, man finds picture of his dead grandmother on Google Street View.
Songs from Listen Local Cooks Vol 2 published in 2013 featuring songs and recipes from the San Diego music community. www.ListenLocalRadio.com/cookbook
Cutting Through the Matrix with Alan Watt Podcast (.xml Format)
--{ "Mr. Blair's Over There Evoking Integration, Yorkshire-Pudding and Caviar, Quite the Combination, No Economic Protectionism, Yet Open Immigration, Closer Ties that Bind do Come to Mind, As They're Burying the Nations" © Alan Watt }-- Sprayed Skies - Shock and Awe Tactics - Greening Agenda - Real Economics - "Brave New World". Europe, "Closer Ties" - Parallel Government - 3 Trading Blocs, World Trade, Global Government. Tony Blair, Russia - Cold War, Spies, Agents, Fall of Berlin Wall - Reece Commission - Gorbachev - Henry Kissinger - U.S. and Russia. Materialistic System - Scientists are New Priests - The Masses - Model State of China - Techniques of Social Approval and Disapproval - Shaming - Time of Control Freaks. Dying Birds, GMO Crops - Thriving Mosquitoes, Canada - Public Adaptation to Changes - Egosyntonic Behaviour - What Do We Fight For? - Empathy for Others, Hanging on to Humanity. Kissinger and Brzezinski, Players in Agenda - Interchangeable Politicians, Vetted Leaders - Third Party above Capitalism and Communism. (Articles: ["Tony Blair sidesteps democracy issue in call for ties with Russia and China" by Adrian Blomfield in Moscow (telegraph.co.uk) - June 17, 2008.] ["Could humiliation be the next weapon in our war on crime?" by Julian Borger and Joe Jackson (guardian.co.uk) - June 17, 2008.]) *Dialogue Copyrighted Alan Watt - June 18, 2008 (Exempting Music, Literary Quotes, and Callers' Comments)
Dressing gown vs housecoat, Christmas trivia, Gavin and Stacey, and acceptable food to have with your Christmas dinner. Listen to what Leon and Teigan have to say about these topics and a lot more on the Christmas special of Good Time Not a Long Time!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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