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Tabitha Langel, co-owner of Tall Grass Prairie Bread Company, in conversation with Marjolaine Forest.
When you think of culture, do you think of food?
Tall Grass Prairie Bakery is creating a healthy culture by providing great food, a good living & paying their organic farmers fairly. You too, can restore your values in agri-culture by “going against the grain”, reclaim your right to healthy food and a healthier world.
What does a Mom do to get face-time with her busy, grown son? Interview him for a podcast, of course. Please join me at The Delicious Story as Oliver Borzo and I take a tour of some of the eateries he has encountered as he travels for work across the United States. First we’ll head to Savannah, Georgia for some homestyle cooking (which he certainly never got from me). Then, we’ll sample a Pennsylvania-style “meat-esk” dish called Scrapple, and finish up on the East Coast talking pizzas unique to communities there. Did I mention Oliver is funny? Yep. Plus, Oliver does wax poetic when it comes to food, talks about eating and traveling with a dose of laughs. Is he nice to his Momma? You decide.
Here is a helpful list of links on subjects covered.
Mrs. Wilkes House, Savanah, Georgia
Detroit style pizza
New Haven Style Pizza
Frank Pepe Pizzaria
Sauced Life is a talk radio show where we talk to others about their business', how they got started and where they are today...Our mission is to help Entrepreneurs to grow their business by allowing them to share their stories with others who may have a dream of owning their own business and inspire them to bring that dream to life. Local small businesses are the backbone of America and we at Sauced Life want to keep that dream alive. We'll be talking to people who have taken a dream or hobby and made it into a business. From Kool-Aid Stands to Mass Retailers. I myself have a love for food, and since I own Nephews Sauce and Rub Company, we'll be talking to a lot of foodies. Entrepreneurs helping Entrepreneurs to enjoy the Sauced Life.... Join J. Paul as he travels the 50 states talking to people like you about their business...
Chelsea buns originated in the very upper class Bun Shop in the 18th century, frequented by the rich and royalty. They cost 2d each, about a fiver in relation to your earning power changing over the years. Ingredients 700 g strong plour 1 tsp salt 1 level tsp salt 1 X 7g sachet fast action yeast 50g butter 500 ml warm milk 1 medium egg For the filling 30g butter, very soft 80g soft brown sugar Plus whatever you want filling wise !!!! Grease a large baking sheet Sieve the flour and salt together in a mixing bowl and stir in the yeast. Melt the butter in the warm milk. Beat the egg. Make a well in the dry ingredients and pour in the milk and egg. Stir well and bring to a workable dough. Knead on a lightly floured or oiled work surface for 10 minutes. Put back in the bowl and cover. Allow to prove for 30-40 minutes. Roll the dough into a large rectangle about 38cm by 30cm. Spread the butter over the surface of the dough, I find this easiest to do with my fingers. Combine the sugar and fruit. Roll up the dough from the longest edge to make a sausage. Using sharp knife cut into 12 equal sized pieces and place on the baking sheet. Cover and leave to rise for 30-40 minutes. Heat the oven to 180C/ gas 4 350 F and bake for 20 - 25 mins Cool for 15 mins before transferring to a rack. Mix together the two ingredients of your chosen glaze and brush the tops of the buns.
Welcome to John Dilley's Defcon-versations Radio Show! Where we talk about what's HOT in the Sauce World!
John's Special Guests this week is: Chilli Dave and Jay Chillihead Webley from Clifton Chilli Club in Bristol UK.
www.youtube.com/CliftonChilliClub and www.facebook.com/CliftonChilliClub
John will be talking with the boys from across the pond all about Chilli's!
If you want more info or would like to be on a future show..contact John at www.defconsauces.com
Master chef Ramon Weldon, whose highly successful blog, http://weldonramon.blogspot.com, teaches people how to revamp their "ordinary menus" into "extraordinary food events". He gives you all the details from appetizers to entrees to desserts and divine drinks and gives you a powerful thought to carry you through the day with his "Food for the Soul" antidotes.
Food for The Soul is design to help feed your mind, relationships and personal growth. Chef Ramon Weldon will give you great recipes and life living suggests, also help with personal growth that will help build a better relationship with you and others. Check out my website ramon.firstfitness.com
To leave feedback or ask Questions please email me at email@example.com firstname.lastname@example.org
Sunday, March 6th was "National Frozen Food Day". How many of us have had ( and actually enjoyed ) a frozen TV dinner at one point or another in our culinary adventures? C'mon, be honest now... what is your favorite frozen TV dinner? Ours is Hungry Man Fried Chicken... so there!
As city-bound commuters dash to and fro’ and the pulse of the city continues to thrive, the Port Chester railroad station, a landmark since 1890, stands as a symbol of where we’ve been and where we’re going. Today, this turn of the century building is home to Our House Restaurant Group’s newest venture, Station House. In keeping with this dynamic restaurant group’s approach to hospitality, as seen with their popular Rye House Port Chester and Manhattan taverns, and last year’s mega outdoor hit, Village Beer Garden, Station House offers that same neighborhood vibe, this time, it comes rooted in history and coal-fired pizza.
IntoxiKate (v): to excite or elate foodies to the point of enthusiasm or frenzy; to live life deliciously*
IntoxiKate.com is an interactive platform designed for fellow foodies based in Westchester and Fairfield counties. The posts go far beyond recipes and recommendations—IntoxiKate creates an environment where foodies can truly “play” with their food. Through the Fork This with IntoxiKate radio show, events, tastings, online magazines and social media, foodies can interact with chefs, taste the latest culinary trends, and fall in love with new restaurants. Tune into Fork This with IntoxiKate on 1490 WGCH Tuesdays at 6 p.m. and Wednesdays at 6 p.m. on Westchester Talk Radio. For more information, visit IntoxiKate.com.
Hello, Today is Sunday, March 19, 2017. One quarter of the year is almost gone. You are listening to BlogTalkRadio. I'm Laura Gall. I have hosted podcasts on Blogtalkradio since March 2011. This month marks the end of my 6th. year as a host and the beginning of my 7th. year. In celebration, I will talk about something near and dear to me, my cookbook collection. I have so many wonderful cook books. I enjoy cooking for my husband Donald. Let's get started
The food revolution has changed our view of what we eat, including how we source it. Being a foodie has now become a rite of passage, especially in urban centers. The biggest change? Choice. With so many options available, going vegetarian, vegan, kosher, Paleo and gluten-free no longer puts us at a disadvantage when shopping or dining out. This isn't your grandma's kitchen, unless you want it to be: Plan old-style meals to trendy organics, whether you're craving homemade mac and cheese, brisket or locally grown sustainable broccoli rabe. Throwing a dinner party? Let Food Network stars and celebrity chefs share what works. Trying to lose weight or need ways to get kids to eat their veggies? Tune in for recipe ideas or share your own! We also talk wine, from connoisseurs in search of the perfect varietal to food pairings to those wanting the best bang for their buck.
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