Ep.3: Missili e noodle
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Explore "noodle" with insightful episodes like "Ep.3: Missili e noodle", "EP22-藝人歌手呷土豆-哼!!!趙哥本人來到節目啦!!!-ft趙正平+Rita", "Mrs. Honeybee's Neighborhood - Episode 8", "106. The Pockmarked Man and The Flying Spaghetti Monster" and "The Art of Asian Cuisine" from podcasts like ""Bambù", "阿國呷土豆", "Bedtime Stories - Mrs. Honeybee", "Night Classy" and "Taste of Harmons Podcast"" and more!
This one goes out to the dark angels! Hayley tells the horrifying story of “the pockmarked man” who terrorized Paris for a decade. To avoid being murdered, don’t take shortcuts, never be a young woman, and if you have a helpful, friendly neighbor, just do not leave your house. Then, get your spaghetti colander and pirate costume because we’re going to CHURCH! Kat’s here to tell you how you can have access to a beer volcano, worship a flying noodle monster, and enforce the separation of church and state.
This episode is sponsored by betterhelp. For 10% off your first month of better help visit betterhelp.com/classy or enter our promo code CLASSY.
Produced by Parasaur Studios © 2021
Chef Jake also shares his “aha” moment, the day he realized that he wanted to make a career working in the food industry. You’ll have to tune in to the podcast to learn what that moment was for him, along with all the amazing things you can experience and try that is considered “Asian” cuisine.
Chef Jake Driffill discovered he had a love for food and cooking at the age of 10, while spending time making holiday desserts with his mother and grandmother.
In 2002 he took a job as a line cook, and after learning some basics recognized the culinary arts as his pathway in life. He enrolled in the California Culinary Academy of San Francisco, where he learned cooking techniques from French, Japanese, Chinese, Italian, and Latin American cuisines.
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In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups - Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup
Ash Reshteh | Persian Noodle and Bean Soup
- a nutritious, filling, vegetarian, cleansing soup
Break down of Main ingredients
Preparation steps
Recipe variations - adding beets and/or leeks
Toppings and Mix-ins
Ask the Beats! Today’s question is from Instagram, “Little Persian Learning”
“Is it traditional that the meat is well-done in Persian food?”
Yes - traditionally the meat in Persian stews is simmered for hours stove-top and often in a pressure cooker. The result is tender, well-done meat. Kabab meat is also typically well done, charbroiled while keeping juiciness - fattier meats are used or fats/oils are added as marinades to retain tenderness.
Note: poultry cook times should be adjusted (less time for fish and chicken substitutes in recipes).
Recipe links from this episode:
Podcast production by Alvarez Audio
In Episode 5 of the TeaUniq podcast Lauren is joined by Steph Carroll from Noodle & Stitch.
Noodle & Stitch is a small business in the Cheshire countryside that designs and prints t-shirts and sweatshirts.
In this episode Steph talks more about the successful business she has created, some of her challenges over the last couple of years, balancing work life and mum life and how she is now working hard to make her business more sustainable.
Find out more at www.noodleandstitch.com
Jet Tila from the Food Network would be really proud you're trying these out. If you haven't seen these at your local Thai restaurant, they're some noodles doused in some tasty sauce along with a protein (authentically shrimp, but I used chicken!) and some vegetables thrown in. Making it yourself, you can control it's spicy level - normally you order these either 1-4 spicy. I'll go into those levels here. The sauce is super tasty and, of course, the recipe is made to taste so take it and make it your own - that's what I did!
Let me know what you think of the episode by email at foodbrewbbq@gmail.com. Follow me on Instagram @tskidmore49 or on Facebook @foodbrewbbq to see photos of what I'm making! If you're enjoying the show, please leave a 5-star review wherever you get your podcasts!
In this episode of Eat My Globe, our host, Simon Majumdar, shares “5 things you didn’t know you didn’t know” about one of the world’s most popular foods -- pasta -- including its origins, the “myth of Marco Polo,” how it reached America, and who consumes the most (you may be surprised).
So make sure to follow along every week and follow us on:
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Produced & Distributed By Producergirl Productions
Vaughan Dugan's been an entrepreneur since he was a kid growing up in Newport, Rhode Island, and had a team of friends mowing lawns in his neighborhood. Since then, he's owned a graphic design business, a pizza chain, a line of compression clothing, and a couple of subscription box companies. He's best known for his current restaurant, Kapow Noodle Bar, that he created with his FAU college buddies under the Subculture brand. In this episode of the People of Palm Beach, Vaughan talks about his next business move, how he gained emotional intelligence in the last 10 years, and the one thing he's always wanted to do - that literally no one knows about him. Listen in to why he is one of the most interesting People of Palm Beach...
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Host: Suzanne Boyd
Producer: Jaime ("Jemmy") Legagneur, Chief Enthusiasm Officer
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Guest: Vaughan Dugan of Kapow Noodle Bar
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Happy New Year to you all and welcome to the show! Before we dive into Getting Off Grains with CEO and Founder of Miracle Noodle, Dr. Jonathan Carp, I have some exciting news!
The Fitlandia Whole-Life Reset Retreat is now accepting reservations! Only 15 spots. VIP options available. Get in now and let's give you an escape and the reset you need to start (and finish) your transformation.
Now onto the show!
Highlights
6:07
I'm a doctor, a medical doctor specializing in dermatology and I have always had an interest in nutrition. my passion is people who have autoimmune diseases of the skin. So we're talking psoriasis and Lupus especially. And my interest is in how to help them from a lifestyle and nutritional perspective.
7:08
I was on a trip to Japan and friend of mine took me to a restaurant, a Buddhist Vegan restaurant outside of the city of Kyoto and I was served this bowl of noodles and they told me that it had virtually no calories and no carbohydrates and I just immediately thought, my goodness, you know, I couldn't believe it at first.
10:44
So what's amazing about that is that you're getting mostly water when you when you eat the noodles. It's 97 percent water but you're getting a really potent soluble fiber that also acts as a prebiotic fiber. It's ground into a flour and then mixed with water.
17:41
I'll start just by saying that people have intolerances to all kinds of different foods and we could spend hours going on why that may be, but I think everyone owes it to themselves even if they don't have an autoimmune disease to go on some sort of elimination diet because a lot of times people are in a situation where they, they feel fine, you know, but they don't know that they're missing out on another level of feeling good. They just have accepted that this is sort of, I feel good. They sleep decently, everything about their lives in terms of how they feel about their own health seems fine, but often times when you get someone with just some minor complaints about something and you put them on an elimination diet, you know, no wheat, no grains, no sugar, no dairy, especially the dairy component, they start to feel so much better.
22:29
So pressure cooking gets rid of the lectins as well as the lectins that are found in nightshade plants. So nightshades are tomatoes, potatoes, peppers, so if you pressure cook them, it gets rid of this chemical that can irritate your gut and that can lead to some autoimmune types of things that, that can happen.
28:34
It's one of the most empowering things I've ever seen because they realize that they become their own authority in their own health, which is really what we are. We're born to be our own authorities in health. Yes, doctors are important and health advice is important, but those are just experts that people should be consulting. When it comes to making those decisions for yourself, you, you're responsible for those decisions.
32:26
These perceptions that we have about challenges or obstacles are really these beautiful opportunities to just show up as the authority on our health. I absolutely love that quote. How empowering is that?
It's an emotional cage match on the show. Andy vs Yeti decide once and for all: who is the more basic. Tensions feud but the brotherhood gets stronger. We also have Chad and Matt Cocuzza from the Spoonfed Tribe talking tour life and dealing with death of multiple family members while touring on the road. This interview will make you laugh, cry and want to hug the people you hold close in your life as quickly as possible. This is Episode 19.
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Produced by
Andy Frasco
Yeti
Chris Lorentz
Audio mix by
Chris Lorentz
Featuring:
Bret "The Hardman" Hartman
Shawn Eckels & Andee Avila
Arno Bakker
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This week, Schweiss and Joe assemble to taste, compare, and contrast the beef/warrior of light flavor, the Shrimp/Lightning flavor, and the Chicken/Cloud flavor of Nissin Cup Noodles. They also build their ideal Final Fantasy theme park, and shoot the shit a bit. Enjoy!
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Zoe Bader, a Go Noodle Ambassador, comes to the My Tech Toolbelt podcast and tells us why she loves Go Noodle.
Zoe Bader is a 3rd - 5th grade Reading & Religion teacher at San Miguel Catholic school in the Watts area of Los Angeles. Zoe received her Masters in Education at Loyola Marymount University, as a member of the PLACE (Partners in LA Catholic Education) Corps. Zoe calls herself the "Non-Tech Techie". When she began tech integration in her classroom she was nervous, but today she successfully integrates technology daily, using the rotational blended learning model. Zoe is a GoNoodle Ambassador, and a member of their new Event Squad. She travels around Los Angeles leading Professional developments on the importance of brain breaks, and kinesthetic learning. She is also a Flipgrid certified educator. She believes that all students should be fluent in technology and has made it her mission to make sure all her students are digital citizens who can use technology fluently and responsibly.
Zoe Bader's Twitter: @TeachZoeB
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This week we're taking local businesses to court for copping our style, revisiting best practices for winter driving, getting pretentious about drinking wine, facing a democratic recount over naming conference rooms, investing in new noodle bar fork tech, loving big silverware, spotting click-bait headlines, buying cheap chicken and selling it at a premium, reviewing Mindhunter on Netflix, robbing a lot of banks in different costumes, buying new winter tires, misreading the good intentions of neighbors as passive-aggression, purchasing propane, and keeping an open mind while finding fun activities to pass the time during the winter months.
It's the Jeff Barron episode!!! In this episode Ryan Madara (Carp) recaps his epic Virginia Kayak fishing trip. We get to close the book on Ryan's run away kitty. Finally, we spend an evening with Jeff Barron around the Sonic Campfire. We talk everything from living in the middle of the woods to sticking your arm in the mouth of a 40 plus pound Catfish. For more Sonic Campfire, follow us on social media by searching Rut and River Pursuits of @ R2Pursuits. If you want follow Jeff like we do. Go to JeffBarron70 & NightStickBowfishing on instagram. You never know whats gonna happen.
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