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BENJAMIN D. MAMOLA is the co-Founder/Chairman of the Board Chief Exec. Officer of Mycell Technologies. He is left a successful career in finance on Wall Street to pursue his vision of delivering functional ingredients through traditional food and beverage products. He and his partners, formed a bioscience company and with their team of world-class experts have introduced the consumer brand Omega Infusion water and liquid health shots that are fortified with Omega 3s EPA/DHA. Today, he will be speaking about a new-to-the-market category of Omega 3 fortified brand for dogs and cats called Groovy Gravy. http://www.omegainfusion.com/ www.groovygravy.com
STEVE SPIRO is the VP of Marketing/Sales and a spokesperson for Made In USA - Certified® . Since 2008, Made in USA Certified, Inc. is the nation’s leading independent 3rd party certification source for “Made in USA”, “Product of USA”, “Grown in USA” or “Service in USA” seals. A USA-C™ seal validates a company’s claim that their product or service was made in the United States of America. The seal is a message….a powerful message….to consumers. The seal says the company has committed to American jobs and to the American economy. Displaying the seal gives consumers the option to visibly support products and services of the USA. By purchasing Made in USA Certifiedconsumers can voice their choice with their wallets. http://info.usa-c.com/
Fellow Financial Professionals, One of my clients is an independent truck driver and makes a considerable income. He travels the entire US, picking up work in the nearest city to the last delivery. It's quite a hectic lifestyle as he never knows when he will home or where the next delivery will take him. I once asked him how he managed the hectic pace and stress. His response was: "God, Google and Gravy" "God watches out for drivers, Google can find anything I need, and with
Join Danny Tisdale as he talks with Diane Richards writer and Harlem Writers Guild member about her play Sowa's Red Gravy opening this week downtown starring Lonette McKee. Also, he talks about Breast Cancer Awareness Month, small businesses, presidential debate in Harlem and much more. Join the conversation at: Facebook.com/hwmag. http://harlemworldmag.com/2012/
In a world full of dogs it's the large dogs that make gravy while the little dogs....become gravy!! SPS rolls with the big dogs Baaaaby!! We're back with another thirst quenching broadcast to turn water into wine all while keeping it fine , we gon put the paint where it aint , so don't be nervous SPS is at your service!! The nimble tongue of DJ Smellykat will soothe your conversation needs , Mr Slambumptious will Saturate your evening with the Smoothness of the Switchboard!! You
Coming soon to Third Eye Cinema, something a bit outside our usual purview!First up, we speak to a man whose former act was a fairly major concern in mainstream terms. With tracks appearing on the soundtracks to two major studio horror films and providing the theme for a major professional wrestling event, Mushroomhead made the charts and carry with them a considerable fanbase. Now leading the charge with his own project which taps into a very 90’s metal aggro meets southern groove vibe while pulling in some unusual-for-the-style musicianship skills, please join us as we talk the road from Mushroomhead to his own band Kriadiaz with guitarist Dave “Gravy” Felton!Next, we speak with legendary metal drummer Sandy Sledge!As the driving force behind a number of all-female bands throughout the 80's and early 90's, including Rude Girl, Malibu Barbi and Warbride (with the amazing Yngwie style guitarist Lori Linstruth), MI PIT graduate Sandy has worked numerous times with the great Leather Leone of Chastain fame, before taking a right turn into the world of musicals(!). Now, after 20 years apart, Sandy and Leather have reunited to deliver a haunting yet hard hitting slab of traditional style metal, filtered through a postmodern crunch.Join us for an entertaining and informative discussion with Sandy Sledge, only here on Third Eye Cinema!http://www.facebook.com/ThirdEyeCinemahttp://thirdeyecinema.wordpress.com/
Thanksgiving comes but only twice a year!!, and this Holiday weekend is being deep fried with SPS Radio!! The DJs' of The Stoned Poets are here to quench your Thirsty Thursday with conversation and enlightening insights on what the Holidays are all about!! The enigmatic DJ Smellykat will STUFF and BASTE your THANKS and tanks, while the Deranged Mr Slambumptious pours 50 shades of GRAVY on all your trimmings and GIVING!! Listen in for your favorite segments and indulge yourself in some shenanigans of Blogtalkradio!!
Laura McIntosh wants to help keep meal-planning insanity to a minimum this holiday season. “If you can take the time to organize, it won’t be so hectic. I have a really big family. We’ve done up to 35 people for dinner—with two turkeys. For parties like that, it makes sense to be hyper-organized, like putting little stickers on the serving dishes so when the food’s done, you know what goes where,” the host of the PBS cooking series Bringing It Home tells In the Kitchen’s Jackie Plant. “But keep your menu to the four main ingredients—turkey, stuffing, mashed potatoes and gravy—then do just one extra dish and get real creative with it. Like a corn chowder soup, or sliced persimmon with candied pecans and dried cranberries salad. Have a signature dish to make the meal memorable.”
Thanksgiving may be the most popular day of the year for family gatherings, but it’s not always the healthiest. Traditional holiday gravy, for example, runs upwards of 500 calories per serving. To reduce that gut-busting number by about 80 percent, Chef JoAnna Minneci—whose celebrity clients include Modern Family star Julie Bowen and Devious Maids star Roselyn Sánchez—has a simple yet delicious solution. “Take regular button mushrooms and cook them in a little vegetable oil until they’re very soft. Then blend the mushrooms with some flour and vegetable stock. Then put it back in the pan to let the flour thicken,” she tells Chefs Line host Jenn Beisser. Stuffing, too, can be madeover as a healthy dish. “Add diced green apples, grated carrots or celery, which will increase the bulk without adding many calories,” says Chef JoAnna. “And use a vegetable stock instead of the pan drippings, to moisten the stuffing.”
Learn My Mother's Secrets to the light, fluffy, flavorful, mashed potatoes that will still contain an indulgent abount of gravy without creating a river running off your dinner plate. You will never want to eat boiled potatoes again after you learn My Mother's Secrets!
TODAY, IT'S MEATBALLS ---- DO YOU REALLY KNOW THE RGHT WAY TO MAKE A MEATBALL ----JOHNNY MEATBALLS WILL HELP YOU----AND TELL YOU HOW TO GET HIS MEATBALLS IN YOUR MOUTH....FORGETABOUT IT !!!!!!! THIS WILL BE GOOD---CALL IN TO TALK OR LISTEN ....MONDAY 8/26/2013 AT 430 PM E.S.T.....646-716-4343
JOHNNY'S MEATBALLS IN SUNDAY GRAVY...
JOHNNY'S ON A ROLL...
THE WORLD'S FIRST MOBILE MEATBALL CART...
Hungarians are especially passionate about their meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game. The mixing of different varieties of meat is a traditional feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages or Fatanyeros (Hungarian mixed grill on wooden platter) can combine beef and pork, and sometimes mutton. Goulash is a stew with more gravy or a soup using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat. Other famous Hungarian meat stews would be paprikas, a paprika stew, meat simmered in thick creamy paprika gravy and porkolt, a Hungarian stew with boneless meat (usually beef or pork), onion, and sweet paprika powder, both served with nokedli (small dumplings). In old fashioned dishes, fruits like plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts.
Photos: 1. Hungarian Gulyás made in Osaka, Japan, 2005, M Louis.2.Cubanelle Peppers. USDA photo by Bill Tarpenning. 3. Hortobagyi palacsinta – Hungarian filled pancake, Hortobagy-style, 2007, Themightyquill 4. Dobos cake at Gerbeaud Confectionery Budapest, Hungary, 2007, Savannah Grandfather. Featured Image: Magyar kenyer, Hungarian Bread, Takkk.