Podcasts about yorkshire puddings

Send us a textHappy St. Paddy's day, everyone! With this day of celebration just around the corner, we're getting ready with a big warm bowl of Lamb Stew made with Guinness. And on the side, lovely little Yorkshire Puddings. This is a basic sort of stew recipe, which most home cooks among us will be familiar with to some extent. No real special techniques required here! As usual, we recommend prepping (chopping veggies and meat, bundling or measuring herbs) in advance so you're set to go. And if you've never made a roux, here's your chance to get familiar with this technique of whisking flour into fat to thicken a sauce. Yorkshire Puddings are a very simple recipe. A quick batter is poured into a hot muffin tin with oil and baked. That's it! Thanks for listening and if you enjoy the show, please rate/review and tell a friend! We appreciate you!  FEATURED IN OUR MIDROLL: BIRTHING MAGAZINELooking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!Episode Links~ Lamb Stew Recipe~ Yorkshire Pudding Recipe~ Icelandic Lamb Soup Recipe~ Shepards' Pie Recipe~ Funny Medicine podcast~ Chatsworth Farm~ persimmon pudding episode Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

This morning on the show Matt Dyson extra delivered with The Social Ammo! And, two more listeners had the chance to split or steal £2000!

Welcome to episode 72 of the Everything 9000 Podcast where we discuss relevant hot topics across the news and UK culture. In this episode we discuss: 00:00 - Intro 01:43 - Why Amrit can't fly alone? 12:28 - Yorkshire pudding with Dahl?! 15:48 - Why Dishoom breakfast is overrated 18:05 - Stuck on an Air India flight for more than 6 hours! 24:06 - Thoughts on Trump's inauguration 34:17 - TikTok ban in the US reversed! 41:33 - The LA wildfires 43:34 - Why are Manchester United players eating Roti?! 49:45 - Inside Pep Guardiola's divorce 54:33 - Why doesn't Jack Grealish get media slander? 56:50 - The end of Virat Kohli?! 59:17 - Sukh Ojla being on 9000! 1:02:40 - Netflix recommendations Brought to you by Aman (@birminghman) and Amrit (@itsamritrai) Please drop a comment if you enjoyed the video - every little helps! Don't forget to like and subscribe! Check out our socials: ⁠ https://linktr.ee/cloud9000⁠ #trump #india #football #manchesterunited #podcast

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: How to cook perfect Beef for Christmas Day. Yorkshire Puddings, Beef Wellington, Tinsel, Best Christmas foods and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices

We were thrilled to discover that Charlie Bigham is a real person. It's a bit like meeting Aunt Bessie, and asking how she does her Yorkshire Puddings, or running swapping tips with Ronald McDonald about how to get your fries crispy.But real person he is, and he's a man with a fascinating story to tell, from ditching a hugely promising career in order to drive a campervan to India, then to return to Britain and become a household name in the world of pre-prepared meals.Food for many people is a source of comfort, and it certainly is too for Charlie, who joined the Country Life Podcast this week to talk about cooking, his business and his new cookbook Supper With Charlie Bigham, which is out on Thursday September 12. Listen to Country Life podcast on Apple PodcastsListen to Country Life podcast on SpotifyListen to Country Life podcast on AudibleIn the book, you can cook classics from his range (including the lasagne, rejoice) as well as plenty of other dishes that he makes for his family and friends at home. Which is neat. A risk too, perhaps, because if you could whip up a Charlie Bigham meal on cue then your friends and family will constantly be coming around. We can only imagine how annoying it is for him already.We also spoke about his decision to leave his consulting work in 1994 and go traveling. It was that journey, and a love of cooking, that inspired him to set up his business in the first place. We chatted about creating the world's most expensive fish pie, known as the ‘Swish Pie', the importance of sustainable business and caring for the planet, and his favourite place in the British countryside.Charlie has always been the guy behind the wooden tray. It was great to finally meet him. We hope you'll enjoy listening.Episode creditsHost: James FisherGuest: Charlie BighamEditor and producer: Toby KeelMusic: JuliusH via PixabaySpecial Thanks: Adam Wilbourn Hosted on Acast. See acast.com/privacy for more information.

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  

On this week's episode, Chef Mark Harris shares a few hints and tips for perfect Yorkshire puddings. Gardening Guru Reg Moule talks us through looking after Christmas plants, including Cyclamen and Poinsettia, and introduces us to ‘Fiona!' Plus, we meet award winning Audio Book Narrator Barrie Kreinik, who shares her very own recipe for Wheaten Bread. You can keep upto date with behind the scenes of the podcast by logging onto Shackbaggerly's Instagram and Facebook pages, and please do subscribe or follow wherever you listen, it's totally free and does help when I ask guests to chat, as they can see I'm not just talking to myself, on this occasion anyway! Thank you for listening, and see you next time x --- Send in a voice message: https://podcasters.spotify.com/pod/show/katie-johnson73/message

We take a journey from north to south exploring regional parties on the hunt for power, with some who are willing to take it by any means necessary...

Mammoth Balls, Giant Yorkshire puddings, Ice in Bubbly, somebody to dry my lugs!

Mike's herbed Yorkshire puddings  Cook time: 30 minutes  Prep Time: 10 minutes  Serves: 6-8  4 large eggs 150gm plain flour 200ml milk 1/2 tsp seasalt 6 tbsp sunflower oil   1/2 cup flat leaf parsley   1/4 cup fresh rosemary leaves In a large bowl combine the eggs, plain flour, milk and salt. Beat with a whisk until smooth. Finely chop up the herbs and add into the batter.   Cover and allow to rest for at least one hour or even better over night.   Pre-heat your oven to 230*c. Take a standard muffin tin and pour a tbsp of oil into each muffin cup. Place the tin into our oven and cook until the oil is really hot. About 10 minutes.   Working quickly, take your yorkshire batter and carefully pour some batter into each of the hot muffin cups. The mixture should come up about half way. Quickly place the tray back into the oven and bake for 15 minutes.   After this time, the puddings should have quadrupled in size, have a deep brown colour all over and be crispy to touch.   Remove from the muffin tray and allow them to cool before serving.   LISTEN ABOVESee omnystudio.com/listener for privacy information.

An incident with Yorkshire Puddings in the frozen aisle leads me to unravel the colonial history at the heart of Fish Fingers Hosted on Acast. See acast.com/privacy for more information.

Today's Magic With Gadgets daily recipe is Air Fryer Yorkshire Puddings.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/

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.

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

Please follow, engage and contribute by joining our Patreon membership We #supportourpubs you can do it too. Join Campaign for Pubs Earlier this year I (Nick) was invited to enjoy Brew LDN and record a podcast with the wonderful JUHA from Pints Please (see link below). Juha launched a drink reviewing/recording app (yep similar to Untapped) called 'Pints Please'. Live from Brew LDN 2022, myself and co-host Andrew from Rhythm & Brews and discuss with Juha the reason for this new app, what the Finnish pub scene looks like and why pairing beer, particularly one from Yorkshire, with music, isn't as easy as it sounds. THE PUB/VENUE Brew LDN 2022 Mentioned in the podcast (not every beer/venue/ just key ones) Pints Please Rhythm & Brews Podcast Resting Hare Plume of Feathers Bier Circus Trappistenhuis Prospect of Whitby Social Media Twitter Instagram Patreon

In celebration of the Queen's 70th Jubilee we're making a British favourite – Yorkshire Puddings!Makes 12 large4 medium eggs200mls milk200g plain flourLarge pinch saltGrapeseed or rice bran oil1. In a large bowl, whisk up the eggs until broken up. Pour in the milk and add the flour and whisk together gently until combined. Avoid overworking the batter, any lumps will soften in the resting period so don't over-whisk the batter at this stage. Add the salt. Pour batter into a jug and rest in the fridge for at least 15 minutes, while you heat the oven.2. Heat oven to 190 C. Take a 12-hole muffin tin and pour oil into each hole, to quarter fill then place on a tray. Transfer to the oven and heat for 12-15 minutes. Remove and, acting quickly so the oil doesn't cool too much, pour batter into the muffin holes, filling to nearly the top. Return to the oven and cook for 20-25minutes.3. These Yorkshire puddings can be eaten with any roast dinner (not just beef) or even as a snack with other toppings – think basil pesto and showered in parmesan, sautéed mushrooms with horseradish, salmon sour cream and capers…endless options.LISTEN ABOVE

This week on the Track Talk podcast, Dan and Charlotte are joined by Endurance racer, Phil Hanson. Phil recounts his stories about winning Le-Mans, racing at some of the worlds most iconic circuits, and tells us about how Yorkshire Puddings proved to be key to his success. It's a very special episode and not one to miss!

High on Undercrackers, Santa shortage, squishy dog puke between the toes, Sweet Yorkshire puddings arghhh!

Welcome back!! Sit back, relax and enjoy!! This weeks episode was a tough one to record after the week's sad news. Andy thinks he completed Sunday diner!?! But did he??? Let us know your thoughts on this one!! Unique animal facts from Leon! Let us know if you knew which was true! https://instabio.cc/20816N5u9cx Who has made this week's plonker of the pod? We do appreciate all the feedback we get! So if you haven't already, don't forget to leave us a 5-star review and tell a friend!! Don't forget to head over to our YouTube channel to see our latest video, Jelly bean eating! https://www.youtube.com/channel/UCuyLNdkckOkQligJtlQ_wJg Whilst you are there, don't forget to turn on notifications and ring the bell to keep up to date with our latest videos!

Podcasts are just like Pancakes and Yorkshire Puddings. No, this is not a joke. Think about it. Pancakes and Yorkshires have the same ingredients but you end up with very different (and equally delicious) food on your plate depending on your method. Same with podcasting. The same basic ingredients go into most podcasts but look at (or maybe that should be listen to) the differences you get. So what are the basic ingredients and what should you do with them if you want the perfect podcast for you? Fancy seeing behind the scenes of a podcast recording with me? You can do just that on 30th July from the comfort of your own home. Sign up to be a member of the https://bit.ly/2UWniwP (audience here) You can also find me here... Instagram - https://www.instagram.com/charlottefosterpodcasts/ (Charlotte Foster Podcasts) LinkedIn - https://www.linkedin.com/in/charlotte-foster-podcast-queen/ (https://www.linkedin.com/in/charlotte-foster-podcast-queen/)  Facebook - https://www.facebook.com/CharlotteFosterPodcasts (Charlotte Foster Podcasts)  Twitter - https://twitter.com/CFPodcasts (@CFPodcasts) https://www.charlotte-foster.co.uk/ (https://www.charlotte-foster.co.uk/)

In Episode 28 of Hats Off to Bake Off we discuss Series 7, Episode 4 in the Great British Bake Off (Great British Baking Show in America, Collection 4, Episode 4 on Netflix). Malory made Mushroom and Chive-filled Yorkshire Puddings and Nick made Cinnamon and Cardamom Sugar Churros, plus we learned the history of the humble pancake.  We'd love to hear from you and see your delicious bakes! Find us @hotbopod on Facebook, Twitter, and Instagram, or visit , where you can find the recipes mentioned in this episode!

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.

This week's story was written especially for Jamie Allen, age 7 who goes to Fenor National School. Jamie has a wonderful bond with his Nannie Wilma (and her Yorkshire Puddings) and has brought his family great laughs in these tough times. A special mention to Jamie's Mum Caroline Allen, a nurse in the Keogh Practice - two heroes in one story! This week's story is called 'Judge Jamie'.

From minding your p's to eating your Yorkshire Puddings by hand, Bev and Marina sit up straight and hardly swear at all as they ponder the benefits of good manners. Did they have better etiquette than their children do now? And does the remoteness of social media mean that polite behaviour has already been As Good As It Gets? See acast.com/privacy for privacy and opt-out information.

In this podcast episode i talk to Matthew Bennett recently on our screens in 'Marriage at first sight Australia'. After seeing Matthew on the show i was really interested in his story as he seemed out of place in the process. I wondered if what we see on the screen is a real interpretation or just something made to pull in viewing figures. I was also interested in Matthews journey and its something we talk a lot about. From growing up in isolation and having to deal with bullying all the way through to the present day and how he overcame his issues such as anxiety. Matthew was such a fun and lovely guy to talk to, i cant wait to see what he gets up to next! SHOW NOTES: Matthews INSTA and YT https://www.instagram.com/mattybgrateful/ https://www.youtube.com/channel/UCEXPdH2jXkM5taqfFwtdRrw MWOT WEB - https://www.mywayofthinking.co.uk TW - https://twitter.com/mywayofthinkin3 FB – https://www.facebook.com/mywayofthinkingpodcast/ SPOTIFY - https://open.spotify.com/show/4m4BfTkVaITwyvsgpYkxnt INSTAGRAM - https://www.instagram.com/mwotpodcast/ YT - https://www.youtube.com/channel/UCJArm_luzEY3ptAvk0_Ql3A APPLE PODCAST - https://podcasts.apple.com/gb/podcast/my-way-of-thinking/id1526729248 EMAIL – mwotpodcast@aol.com --- Send in a voice message: https://anchor.fm/lee-greenhough/message

With UK Lockdown III in full effect, and seemingly due to continue well into March (at best), the Lockdown Podcast team are reassembled in a sequel that no-one was clamouring for. Fear not however - in the 6 weeks since December 11th (when the last Lockdown Pod was published) the intrepid 7 have gained absolutely nothing in terms of insight, polish, erudition or knowledge worth sharing, and so this landmark 60th episode of the Madaxeman Podcast carries on pretty much exactly where the last one left off. In this week's new year smorgasbord of wargaming irrelevance we share the shocking truth about Lord Cadbury's little-known role as Charlton Heston's stunt double during the Spanish Reconquista, speculate on how much more popular chess might be if only someone would increase the "luck" element of the game, reveal the surprisingly shallow depths of knowledge we all possess in relation to South American riverine warfare in the 19th Century, debate whether the Landesnechts dressmaker used an Excel spreadsheet, and - most importantly - talk at quite some length indeed about Yorkshire Puddings. There is also the return of Andy's Quiz, including some month-old answers and some fresh new questions, the regular painting and gaming chit-chat, and a well-worth-waiting-for "out-take" to listen to after the credits roll.  We're here every week - until someone lets us out.  Dredd vs Death on Wargaming Girl  15mm Hoplites and stuff on Madaxeman  

How to Speak Yorkshire!Nah then, ‘ere’s an int to chattin’ reight Yorkshire! (Hello, here is a guide to speaking proper Yorkshire)#1 - Ye ‘ave tuh drop yer ‘H’ as in ‘has’ and ‘her’, and yer ‘T’ as in ‘that’ and ‘cat’, replacing the ‘T’ with a slight ‘h’ sound, known as a Glottal Stop (try not to choke!).#2 - Everyone has heard of the phrase “Tin Tin Tin”, usually spoken as if it means something or other. But, it should be written more like: ‘t’in’t in’t tin.. as in “It isn’t in the tin”. See how it works? Lots of dropping of T’s. Let me know how you get on!So in the latest episode of The Travelling Optimist I take you to Yorkshire - Gods Own Country! My guest is Andrew Bodle, a successful business owner and entrepreneur with a relentless and tenacious spirit. Andrew is a true Yorkshireman, he’s literally made from the steel that was forged by his ancestors! Andrew is so much the embodiment of a Yorkshireman when he goes to give blood he pumps out the finest 5 pints of Yorkshire tea instead! Andrews's spirit has certainly been tested recently and we chat very openly about success, setbacks and tragedy and his desire to leave a lasting legacy for his family. It was, at times, very emotional hearing his story, one that he knows is being replicated over the world with Covid-19, but it's a story of resilience, not giving up, steadfastness, strength, goals and inspiration.Enjoy.Stay well everyone.SteveYou can get in contact with Andrew by clicking the links below and if you need any cleaning products or advice in this area then contact him through his Hygeia Group website .Andrew Bodle on social:TwitterFacebookLinked In

In this episode, David (@Dav_F10Y), Rob (@FFBritBaller) and James (@NFLHypeTrain) are joined by Bob (@i80_Sports) from i80 Sports as they review the Thursday Night Football matchup between the Cardinals and the Seahawks before previewing their favourite week 11 fantasy matchups. However, the most important question asked on the show is: Do Yorkshire Puddings belong on a Christmas Dinner?

This week we carry on out Squadrons chat as we getting deeper into the gameplay. More High Republic stuff as well as Ewan dropping Obi-Wan news. Plus off topic tangents on the genius of The Sopranos and Yorkshire Puddings!Check out our shenanigans! Email us at: scruffypodcasters@gmail.comIf you like us, feel free to leave a 5 star review on iTunes!LIKE US ON FACEBOOK AND INSTAGRAM!https://www.facebook.com/ScruffyPodcasters/@scruffypodcastWe have a teepublic site! https://www.teepublic.com/user/scruffylookinpodcastersIf you like the intro/outro music check out the Fogcutters and Mamas Boomshack:http://mamasboomshack.com/http://www.thefogcutters.com/Podcast artwork by Chris Hall himself!check him out:Instagram:  @chrishallillustrationEtsy: https://www.etsy.com/shop/BlackSheepRebellion?ref=shop_suggTeepublic: https://www.teepublic.com/user/blacksheeprebellionFollow us on Twitter!Scruffy Looking Podcasters: @ScruffyPodcastEd: @ScruffyEdBJames: @hebert207Kev: @kpg1974Chris Hall: @chrishallartist

James puts his personal spin on explaining the delightful little things that are Yorkshire puddings. Written and performed by Alexander Doddy.Composition and audio engineering by Trace Callahan. The transcript and ingredient list are available here. Enjoy! Support the show (http://patreon.com/needsaname)

On this week's episode we give you tips to save money on food, tips on saving money on travel and tips on what you should always take to the parks! We also talk to superfan Susie about Rise of The Resistance day 1, getting rooms close to the bus stops and giant Yorkshire Puddings! Attractions/Resorts/Services featured: Magic Kingdom, Dessert Party, Disneyland Paris, Hollywood Studios, Rise of The Resistance, Flight of Passage, Frozen Ever After, Be Our Guest, Storybook Dining, Port Orleans French Quarter, Disney Springs.

Joy Winkler grew up in Pogmoor in the 1960s although she has since left Barnsley Joy still has fond memories of Barnsley which she has captured beautifully in these poems. She now lives in Macclesfield and became Cheshire's Poet Laureate in 2005 This interview was recorded as part of the Barnsley Archives Joy of Sound & Vision National Lottery Heritage Fund project to make the towns film and sound collections available. You can also learn more about Hear My Voice here: http://www.barnsley-museums.com/hear-my-voice-

In our fourth edition of the Watercooler Chat, we discuss why Equinor cut its dividend, what Eni’s Q1 results could tell us about the upcoming earnings season and Andi’s phenomenal culinary skills.

In our fourth edition of the Watercooler Chat, we discuss why Equinor cut its dividend, what Eni’s Q1 results could tell us about the upcoming earnings season and Andi’s phenomenal culinary skills.

Episode #78 of Talk and Beans is the Christmas Special and Part One of our Christmas Spectacular 2019. Scott and Tom are joined this year by Jack to talk about more remixed Christmas classics, wanting a Garage Christmas tune, what it's like to celebrate a Birthday on Christmas Day, Jack's weird non-Christmassy picks for favourite song/movie and we also discuss the differences between American and British Christmas traditions. Plus, We talk about why Love Actually is an immoral movie not deserving of Romantic or Christmas Movie status and obsess over Yorkshire Puddings.

It's the first of Jason's Christmas Specials with Steve Edge this week, plus Sarah Keyworth pops in for a chat. Here's what was on the menu for today: 1 – Love a day off 2 – Christmas Dinner with Yorkshire Puddings? 3 – The big problem with Christmas 4 – Show Stops 5 – Brussel Sprout Ketchup 6 – What makes your Christmas Dinner unique? 7 - The order of Celebrations 8 – Weird Injuries 9 – Sarah Keyworth joins Jason and Steve for a chat 10 – Mispronunciation

In today’s Food Delight, we introduce you to roast beef served with the savory pastry known as Yorkshire pudding, which could be called the quintessential British dinner. This beef roast only takes 20 minutes of hands-on preparation before you whisk it into the oven, giving you plenty of time to prepare side dishes. Abby's recipe for this British classic is just lovely. The meat becomes tender and full of flavor, served with the classic pudding, crispy baked potatoes, and baby carrots, making your holiday dinner extra special. The meat becomes tender and full of flavor, served with the classic pudding, crispy baked potatoes, and baby carrots, making your holiday dinner extra special. (Photo: taste.com.au) https://vovworld.vn/en-US/food-delight/roast-beef-with-yorkshire-puddings-671733.vov --- Support this podcast: https://anchor.fm/food-delight/support

Author Elizabeth Cline is here answering questions about her new book, The Conscious Closet, and offering advice for sustainable fashion. Also in the show, I'm reviewing shampoo and conditioner bars from Canadian company Unwrapped Life as well as Cladwell, your personal stylist right on your device - my new favourite app! We kick off this jam-packed show with some fun Downton Abbey books. You can find Elizabeth Cline on her website as well as Instagram, Facebook and Twitter. For more information or to purchase: The Conscious Closet The shampoo and conditioner bars I recommend are from Unwrapped Life. The personal styling app I reviewed is called Cladwell. Books: The Official Downton Abbey Cookbook  (Since recording the girls and I made the Yorkshire Puddings recipe and they were amazing!) The Official Downton Abbey Cocktail Book The Downton Abbey Coloring Book

Paul goes Full Monty on us by traveling to his birthplace in Jolly Olde England and drives over 1600 miles in nine days on the wrong side of the road searching for the perfect pint and best fish and chips. Next, he scores a Golden Ticket to tour a brewery held in high regard there - Timothy Taylor's. Finally he meets up with his British cousins and asks them hard hitting questions like, "What is Spotted Dick?" and "If you speak English why can't we understand you?" To make sure we aren't thrown in the Tower of London we savor the liquid gold known as Timothy Taylor's Landlord Pale Ale. That and our usual craic so have a listen while enjoying your next pint with some fish and chips. Timothy Taylor's / Malham Cove / Ribblehead Viaduct / Skipton Pie and Mash / Alnwick Castle / Lindisfarne Castle, Holy Island / Lindisfarne Causeway / The Cottage Inn, Dunstan / Bamburgh Castle / Jervaulx Abbey / Middleham Castle / Woolly Sheep Inn, Skipton / The Yorkshire Hussar, Markington / York Dungeons / Miller's Fish and Chips, Haxby / Rooster's Brewing Company, Harrogate / The Railway, Liverpool / Visit England / Park Bistro, Linlithgow (Scotland) /  Housesteads Roman Fort - Hadrian's Wall, Haydon Bridge /  Doune Castle (Scotland) This episode's featured beer is Timothy Taylor's Landlord, an award-winning British beer Paul discovered on a previous trip to England. (Life in 16 oz./Paul Wade) Paul's home away from home in England, also known as Barolin Farm House in Markington. In a previous incarnation, the structure was used to stable horses. The 8 bedroom, 8 bathroom home is located next door to the world famous Yorkshire Riding School. (Courtesy photo/Michelle Halpin) Paul searched for 1627 miles for the perfect fish and chips and can say that Skipton's Woolly Sheep Inn and Miller's Fish & Chips in Haxby ranked in his top three. Please note that this is pretty close to what fish and chips should look like - light batter, fish filling under all of the batter, proper chips (steak fries is as close to what America calls them), lemon wedge, malt vinegar, mushy peas on the side (but not too mushy). (Life in 16 oz./Paul Wade) One of many samplings of the 16 beers at Rooster's Brewing Company's taproom, established in 2018 in Harrogate, had to offer in both cask and keg, can and bottle. (LIfe in 16 oz./Paul Wade)   Paul poses with a statue of Liverpool Football Club's legendary Bill Shankly at Anfield Stadium in Liverpool. (Courtesy photo/Michelle Halpin) Drumlanrig Castle in Dumfries, Scotland. It is also known as Lord Sandringham's Belhurst Manor on Starz's Outlander. (Courtesy photo/Michelle Halpin) Doune Castle in Scotland is also known as Castle Leoch on Starz's Outlander and as Winterfell on HBO's Game of Thrones. (Courtesy photo/Michelle Halpin) Paul, wearing red, poses with his family before heading off to Scotland to finish up his trip to the UK. (Life in 16 oz./Paul Wade)

Join us this week as we talk to the Ayatollah of Chat and Scrolla, Heartcore Shazza McKenzie.We talk: Billie Kaye & Peyton RoyceButchering Hard Cam Yorkshire PuddingsPeople dressed as animalsFish in bubbles.Most importantly we talk about the struggles dealing with abuse both online and in person and her MeToo experiences in and around wreslting.This is such a good chat and we hope you value itSupport the movement here.... WE THE INDEPENDENT SHOPFollow SHAZZA HERE

OH YEAHAHHH!  We're back to the meaning of LIFE. Note these subtle cues because we're talking METALLICA, BABY! Jim and Nelmes are fresh from their mighty Worldwired show in London, and they're pretty fired up to talk about metal's biggest export. We've crunched the numbers, consulted the finest analysts, and we're pretty sure the verdict is that they're what we like to refer to as a "real good time".  Also covered; Gojira, Lewis; Home Alone '19, Joe Pesci's incredibly aggressive Yorkshire Puddings, and is Cemetery Gates actually a good song? Like, really, is it? 

This morning, Dave has one of the best ways to give away tickets he's ever come up with, we find someone who doesn't like Yorkshire Puddings and one of the team is missing. Enjoy!

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

Ephesians 5:1-17 It appears that sermons on sin are about as popular as snails on toast!  Yet Brethren, it ought not to be; a simple shift in geographical locale make’s a world of difference.  You see...snails for the French are what Yorkshire Puddings are for us Brits; they love the former and we love the latter.  Had we been bought up in the suburbs of Lyon or Paris, then we too most likely would have been eating those slippery fellows and loving every minute of it!  The place of our birth matters!!  What used to be our finest delicacy by reason of us being born into this world, is now our most detested by reason of us being born-again.  That which we once detested, we now love.  Light and darkness; good and evil; righteousness and sin.  Sin ought to be for the Christian what snails are to the Brits; disgusting, vulgar; sickening!!  As Christians, we cannot have it both ways; either we are Christians given to holiness or sinners given to sin!!  This idea that a Christian is a sinning Saint in limbo cannot be found in the New Testament and is a great deception that has served to comfort many a professor of religion in their sin and give impetus for them to continue in this way untroubled.  However, when one opens the New Testament, such faulty reasoning is blown to smithereens and the safety net of false hope is cut down.  Will we not face this verse honestly and ask ourselves this questions; what door of sin have we left open in our lives?  What besetting sin are we still making allowances for? 

Episode 13 - Yorkshire Puddings by

Anyone else on edge? On this weeks podcast we chat N'Diaye, Fulham, Cav, bragging, the gap cut, Reading, Edwards, MGW and the return of 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.

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.

Hello Football Friends, Welcome to The Football Hour. This is S1. Ep 9 of LUFC. This series is a throw-back into the back catalogue of pods. A fishing rod chucked into The football hour Abyss, and on my hook is 9 episodes of basically Alex Mearns going mad at Leeds United. It's must-listen stuff. A month ago the podcast reached over 300k+ listens, which is a truly incredible achievement. I want to thank you all for being so loyal to TFH. As a gift for helping us reach that milestone, I am going to give you a whole series to binge on all at once. I reckon you should think of it as 'The Football Hour & Chill'. Hope you enjoy the pod. Big Love Alex. P.S if you are a proper football friend, be a legend and do these 3 things: 1. Subscribe on iTunes: https://itunes.apple.com/gb/podcast/the-football-hour/id1093113536?mt=2 2. Please give us a review on iTunes once you've finished the podcast: https://itunes.apple.com/gb/podcast/the-football-hour/id1093113536?mt=2 3. Follow us on Twitter: @thefootballhour If you managed to do all 3 of these things drop @thefootballhour a DM and I'll name drop you on one of our podcasts. #LUFC #LEEDS #LEEDSUNITED #MONK #ELLANDROAD #YORKSHIRE #ALAW #MUFC #KLOPP #MOURINHO #MNF #LIVERPOOL #LFC #MANUNITED #ROONEY #ZLATAN #POGBA #BECKHAM #ANFIELD #OLDTRAFFORD #YNWA #PODCASTS #FOOTBALL #POTG #TFH #SOCCER #AFC #CFC #BARCA #CR7 #PODS #BPL #PREMIERLEAGUE #BPL #TRANSFER #NEYMAR #COUTINHO #ENGLAND #SOCCER #FOOTBALL #PSG #HALAMADRID #BARCA #MESSI #PODCASTS

Oh look it's your favourite podcast, or it was until it was only about Destiny PES and racing games. This week, Ash has been playing Destiny, and Alex has been playing PES and racing games. Elsewhere, WB right a wrong, which is nice, Atari thinks it has the pedigree of Nintendo, and PUBG seem to think they invented the concept for the movie Battle Royale. Finally, Alex has to go, because he's cooking a big old roast. Gammon boiled in Cherry Cola, studded, glazed and roasted in the oven with a lovely selection of root veg, Roast potatoes with rosemary, and some bloody Yorkshire Puddings. OOOOOSH!

Immigration in the Nation! In this week's action packed show we'll be discussing why Theresa May loves talking Yorkshire Puddings, why strictly speaking immigrants aren't cockroaches, and whether anyone actually reads election manifestos. We are also honoured to be joined by immigration barrister and director of the Habeas Corpus Project Ousman Noor.