Mostrando títulos en Hogar y Jardín

🧊 Гост в епизода е Кирил Хаджиев – барман, ментор на новото поколение и основател на Phi Cocktails Bar и дискутираме една силна тенденция, останала по радара на много в индустрията: Ниско-алкохолни и безалкохолни коктейли. Те вече не са ниша. Те влияят на менюта, маржове, позициониране и профила на госта.Натискът не идва от ...

Note: As a reminder, Rumcast Reserve bottles are officially available in stores and shipping from our online retailer! You can grab your bottles here.You can watch the video version of this episode on YouTube.In this episode we sat down with the dynamic duo of Foursquare's Richard Seale and the Global Rum Ambassador himself, Ian Burrell, for a conversation that covered so much ground we broke it into two parts.In Part 1, we discuss their new project that's been years in the making, other collaborations on the horizon, the future of Foursquare's Exceptional Cask Selection series, and much ...

This week the geeks discuss the movies and shows that Marvel/Disney released in 2025 and look forward to the future of marvel in the upcoming Doomsday release.Beer for the Episode:Dot & Line's Monster Crumble (Peach Pie al a Mode)Support us:Patreon https://www.patreon.com/DrinkINGeekOUTExclusive DiGo T-Shirts https://drinkingeekout.threadless.com/Another Place for T-Shirts https://drinkingeekout.dashery.com/Alt https://www.teepublic.com/stores/drinkin-geekoutLinks:https://www.instagram.com/drinkingeekout/https://www.threads.net/@drinkingeekouthttps://www.tiktok.com/@drinkingeekouthttps://...

梅干しと豆腐がとてもよく合い、カリフラワーをおいしく引き立てます。See omnystudio.com/listener for privacy information.

El universo de la gastronomía en las ondas de Radio Intereconomía dirigido y presentado por Chema Ferrer. Productos agroalimentarios, vinos y licores, denominaciones de origen, restaurantes y sus cocineros, lo mejor del Comer y del Beber, se dan cita en este programa gastro-cultural en el que la literatura también tiene su espacio.

Simon has taken the news that Yumi started introducing a tiny bit of her digestive nemesis - GARLIC - into her diet, and he's run with it.Inspired by the recipe from Gizzi Erskine's seminal cookbook, SLOW, Simon has a way to do garlic that is pretty magical and also, supremely easy.Tumble 4-5 whole bulbs of garlic with the tops sliced off into a tiny saucepan. Cover it with good quality olive oil.Add herbs like rosemary, thyme to the oil IF YOU WANT.Gently and slowly cook until bubbles are forming around the bulbs - for 20-30 mins. Strictly DO NOT BOIL.Remove the garlic cloves. They are ...

ゲストは料理家、文筆家の麻生要一郎さん。最新著書「酸いも、甘いも。あの人がいた食卓 1977-2025」から麻生さんの人生と食まで、お話を伺います。📍indexゲスト麻生要一郎さん/美容室フレンズ/ご本人の前に先にお弁当登場/出会は工房/みんなの心が帰省した/祝最新著書/今の麻生さんはフラミンゴピンク/オーバカナルの始まりにきゅん/ミモザみたいなグラタン/おばあちゃんの炒飯/小さく刻んだピーマン/あの時を思い出すが一番の褒め言葉/...

March is Oyster Month at Jax, so DQ and Dana dispatched the producer of this show to Hokkaido, Japan to face his fear of oysters. Edutainment ensues.

🎙️ EP175 — The lie we call motivation. We worship the grind and romanticize the 16-hour shift, calling it passion, discipline, excellence. But what if motivation is just a story we tell ourselves to survive, and sometimes a lie we cling to while it quietly grinds us down?🎧 Topics Covered in This Episode:🔥 What Is Motivation?🧠 Stories We Believe🍳 Flow State🥶 Burnout🧘 Monk Mentality📊 Excel vs. Dish Pit👑 Ego & Image🍽️ The Perfect Bite🪓 The Abusive Chef🪞 The Story We Tell Ourselves👀 Who Are You Alone?🤝 Leading with Energy📩 Follow & Support Us:...

Neste episódio especial do Match Gastronômico, reunimos os melhores momentos de duas conversas inspiradoras com Rodolfo De Santis & Benny Novak.De um lado, Rodolfo De Santis, que do calor das cozinhas do sul da Itália ao coração de São Paulo construiu uma das trajetórias mais marcantes da gastronomia brasileira. Fundador e criador de conceitos que redefiniram o Itaim Bibi como polo gastronômico, o chef fala sobre liderança, expansão e recomeço após deixar o grupo que ajudou a fundar. Do outro, Benny Novak, que é chef e empreendedor do ICI Bistrô e do Tappo Trattoria, além de ser...

On parle souvent de la cuisine japonaise comme d’un choc gustatif. Dans mon cas, d'un coup de foudre.Et le jour où je suis allée au Japon… je pensais que tout serait meilleur. Plus précis, intense, “vrai”. Ce qui s’est passé m’a surprise. Et pas forcément comme je l’imaginais.Dans cet épisode de Tu me régales, je te parle de fantasme culinaire, de projection, de pression aussi — surtout quand la cuisine japonaise devient ton métier.Je te parle de difficulté, de légitimité, de goût… et de ce moment où j’ai compris qu’on ne parlait peut-être pas de la même ...

In this episode of Fearlessly Failing, Lola Berry shares her behind-the-scenes experience at the Get a USA gala, celebrating Australians in America. She talks about getting invited to the exclusive event, her nervousness on the red carpet, and the fun she had meeting fellow Aussies like Jackie Weaver and Vince Vaughn. Lola also opens up about her prep process, from finding the perfect outfit to getting her hair and makeup done. She shares some hilarious moments, like her friend Chris Hunter saving the day with a last-minute hair fix, and some valuable tips for navigating events like these.See ...

Trump’s MAGA base is divided. They voted for a “no foreign wars” president and are facing anything but. Can Trump bring back his base ahead of the midterms? Former Quebec delegate to New York and Washington and political analyst John Parisella weighs in. John Parisella is a special advisor for National Public Relations and a fellow in International Relations at the University of Montreal.

In this week’s special episode of the month, Steph and Nash explore how fika, a cherished Scandinavian tradition, inspired an impressive gluten-free Danish. They also dive into what it really means to be sustained, and yes, whether it’s true that we share 50% of our DNA with a banana.Get the full recipe ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠here⁠

Two time Chopped champion Kathy Fang, from the famous San Francisco Chinese restaurant House of Nanking, joins Scott at Luke’s Diner this week! Kathy shocks Scott with an ingredient she’s used in an episode of Chopped. Plus, hear the incredible story of why Kathy left her corporate life to join her family business.See omnystudio.com/listener for privacy information.

Stop letting your most valuable homesteading resource wash away with every rainstorm. In this episode of Farm Fresh, we dive deep into The Backyard Water System: Rainwater harvesting on a budget, showing you exactly how to move away from the "Old Way" of grid dependency and high utility bills. We explore the philosophy of decentralized resilience, explaining why rainwater is actually superior for your soil's health and how treating your roof as a high-production asset can transform your self-sufficiency. Whether you’re facing a summer drought or just want to lower your overhead, this guide ...

As the U.S. and Israel continue their strikes on Iran, they’re asking Iranians to resist local forces and take back the government. But McGill political science lecturer and author Daniel Daouk says it will be no easy feat.

I denne episoden snakker vi om hvordan man kan trene smartere, kanskje litt mindre (?) og likevel få gode resultater. Noe av det vi går gjennom:*Hvordan vet man om man trener «riktig» for sin kropp og livssituasjon?*Hvordan kan man skape progresjon med 2–3 økter i uken?*Hva er minimum dose for å få effekt av treningen i en uke?*Hvis vi skulle halvert vår egen treningsuke, hva ville vi beholdt?*Hvordan skille mellom dårlig samvittighet og lav motivasjon?*Bør målet alltid være å bli alltid å bli bedre på trening? Ellers har Pia nerver før Trent Training day og i den forbindelse...

Chef Mark’s Chili; HG visits Trickett’s Hardware; musical guest Andy FitzGibbon; Stuffed Grape Leaves; T-shirt nostalgia; 4H Lamb; CFO Matt whips up Kimchee

As many question America’s decision to strike Iran, many in Montreal’s Iranian community are celebrating. Darius Lagarki has family in Iran and says this could not have come soon enough.