22 Burst results for "Golden Brown"
"golden brown" Discussed on The Dave Chang Show
"And a half hours and when i wanna like serve it i just crank it up for maybe four fifty five hundred degrees for like thirty minutes till it gets really golden brown let it rest and slice and serve and i'll serve that on a salad with the pens and ella that i just described or with some or i'll just chop it up and make some tacos some. It is extremely versatile. I highly recommend you guys check out how to do this. It is the simplest recipe. Take pork bud covered in momofuku spicy salt roasted at two hundred fifty. Two hundred seventy five degrees for four to five hours and then crank up the heat gets colorado on it and you're ready to go. Just don't do it till it falls off the bone. That's gross sorry. Everybody likes to see the bone taken out. That just means you. Overcooked it Lastly another 'cause. I've been using a lot of the momofuku savory salts because it's really help out my cooking when i don't have other ingredients at my disposal and one of the recipes that i make quite a bit something that a lot of again cooks make family meals in restaurants around. The country is family meal chicken. Which is she pan. Chicken on a wire rack and i know she paintings cooking's all the rage. But guess what if you worked in restaurants before that's how you fucking family meal so there's nothing fucking new there. If you don't have a wire rack it still works. I like using the liar act because it looks a little bit faster and on chicken thighs and dark meat and legs just literally cut the shit out of it with tinguely salt and i put it at oven at five. You can do five hundred degrees four hundred fifty five hundred degrees and put it on like the middle to upper middle rock and your oven and just cook the shit out of it. The moment you see darkin golden brown. I'm gonna say twenty five minutes. Total twenty to thirty minutes somewhere in between there. It's going to be done and you wanna make sure that your chicken is not touching like spread it out like their cookies. You know what i mean. So it'll cook fast and evenly and that's it is you can serve that chicken and you consider that pork with pens annella and you have a delicious dinner or leftovers for lunch. That is amazing. Dessus what. I've been eating all the time. Pans out salad was some kind of roast chicken or pork. I highly recommend do that. Yeah i can say it. Because they're my salts but we developed because we fucking use them all the time. And i.
"golden brown" Discussed on KIRO Radio 97.3 FM
"They are also kind of a lost art. You just don't see people at home doing it very much anymore. And of course, I grew up in a soft a kitchen in my restaurant career, so we made pan sauces on every dish. And there's several other easy and you do have to have a little stock or a little wine around to kind of create the Finnish sauce. But Those two things I think, really go well together, but they're also kind of lost in our current modern kitchens, you know, making a little mustard sauce and and things like, you know, you talk about Charlotte's, You know when you make that could just a simple as a Red wine vinaigrette. Red wine vinegar dressing, You know, just at some very fine means shallots into that. He's a beautiful texture to your dressing and also a nice adding flavor, Right cause shallots to me, I think the more elegant and an onion and onion is a little more square in terms of flavor. Shallots is more delicate, more a little bit more sweetness. Really nice added raw product to addressing. You know, you can't keep the dressing for weeks because the shots are going to go back eventually, but I have to do it on the spot. You know you're making yourself which means some very small shallots. You had a liberal, fresh chives, or you know something of that nature, parsley, and then you put your your dressing in there. Just let it sit for a minute or two and then toss it over your cellar. Then you'll have a wonderful dressing. The other thing I love with shallots is I'd like to make a bitter sweets up. I'll slice them all up, and I put him in a pan with some vegetable oil, and I'll cook him really slow until they turn Golden Brown and sometimes he met Parker and when they get really dark, they get like this burnt, bittersweet kind of character. But Golden Brown is what most people like. And then you Sprinkle amount of salad like Vietnamese salad with fresh basil and dill and meant and green papaya life. Fish sauce. Yeah. And then you finished with those toasted Shall it's on top. All right, What's next on your list of underappreciated ingredients? World in the same context as the tunics I was talking about the I'm sorry. What's the name you give low back. Lay back. Lay back. Oh, how did you know? Back home? That's got the dia radish in it. Yeah, that kind of radish cake, You know, then you get when you go to dim sum and things like this. I had some the other day Somebody brought me some dim sum. And I thought, you know, it's it's an ingredient in a lot of people don't like also, you know, because they find it like it. Zip it for another flavor. Too many and my captain included. She was like, man, not so hot on those Hey, guys. Oh, my God! Those are so great! The next morning, the leftovers. I too, can I pan Fry sauted spinach A neg right on top. Then use that for breakfast. And but But the secret in that is to make sure that that cake which is about an inch steak gets nicely fried. You know, you have to make sure that Put put a little bit of Oliver because I don't want to use body on you. It's just a little bit of olive oil and really fried that cake really nicely with the labels us of rub on just predictable of spices. I used to Mullah just a literature Mueller on top, and that was enough to just give it a beautiful new personality, especially with the sort of spinach and an egg on top. That was a great breakfast. And I think it's It's another another way than we have in the kitchen. You nighttime will mean all of us cooks. You know, you have to try to go to base to which is you have an ingredient that's already made that's already cooked. That's already People just sit in a way. What do I do next to make it, you know, extraordinary basically like we always talked as a left over for sure. Yeah, uh, interesting. The end with them some, You often have leftovers because they make so you know your portion size. If you want a variety of dim sum, you don't want to just be one plate or two. If that's the way you eat. That's the way I eat. So you end up bringing home as much as you ate at breakfast. Correct And what secret then I would say to this kind of eating, try to eat the fried food first. Because 5 Ft is great, but it's unfortunately not as easy to warm up like those roles. The shrimp paste inside. Sometimes they don't they don't want my PA's. Well, they don't they don't do as well the next day. So those the first day but the turnip cake or the writing the daikon cake? The woman perfectly finding, you know, the stables will warm up fine. Just something strike to try to eat in order off. What needs to be even now? All right. My other ingredient that I feel like is under valued. Underappreciated And I know I'm probably a lone Ranger on this one, which is pickled herring. I love keeping pickled herring in my refrigerator. As a quick snack. You know, sometimes you come home from work and you're starving. And I can eat a quarter jar of pickled herring. No problem. Couple of crackers, Some herring, and I'm good for a couple hours until Jack. He's ready for dinner. Oh, Amy is giving me the stink eye over there. Amy, you're not a pickled herring person. No, there's no bones. She she says that like it's the past, she said, Like It was like I asked her to eat a cockroach or something like basically the same thing. I love pickled herring. And I'm not a big fan of it. Like all the cream sauces and things like that, But I do like it in the little wind, pickle juice and wine and with the onions and the pickling spice and It is it tends..
"golden brown" Discussed on Directionally Challenged
"I teach them how to cut off from the information because part of the reason. We don't get the information about what we need to know about is that we're so sledded by intuitive information. We don't need to know about if you go into your head in the last hour. How many conversations have you had in your head that you probably should not be having that are productive that are made your even injurious many of those conversations are telepathic. And they're actually happening. You may not be originating than someone else may be so just teaching a methodology to make choices about those conversations. Same way you make a choice about who you talk to on the street or at a party making choices about those conversations allows their bandwith to pick up the conversations with that they wanna be having like with the person they haven't met yet who's their life partner with the person they haven't met yet or the company to have met yatch who can fund their project. You know with the with the you know doctor who can't help them with their anxiety or wait. Lock you know those those conversations you need to have space for so there are many many people are talking to us are inside of us. We are if you think of where you've been in the last hour you haven't been in the room you're in you've been partly there but you've also been a lot of other places and what you find when you documentaries things and that's what i have people do in how to rule the world from your couch when you document these things what you find as you're getting accurate information. You're not imagining that. You're in a hotel lobby where your boyfriend is sitting. If you actually make a practice of calling and saying wow i loved. The golden brown brocade on those couches and he goes. Whoa there was. I was just sitting on a couch with golden brown. Know on sudden you say okay. I'm not where i should be most of the time. And where should you be right now in you in this moment and and allowing to hear metaphorically here the the conversations that are helpful to you have the information that you need to make correct decisions in your life. We're gonna take a quick break. We'll be right back in just a minute And we're back..
"golden brown" Discussed on Newsradio 1200 WOAI
"Abbott said that she wasn't very coherent at the time the rescue and couldn't explain what transpired of a past week. Was no kidnapping. No no signs of kidnapping. Just a miracle that she was found. She went missing, and she doesn't even remember what happened to her that and somebody brought up B. Story of, you know, missing 411 people and whether there's any ties to big foot in that regard, and you know We have a person on the air tonight. It is. Basically made monster hunting and Bigfoot a part of her life more so than most people. Shadows grow. Been interested in the paranormal since she was a teen after her own personal sighting of something truly anomaly, a novelist. No, it's not all order encounter entailed. One of her passions is the subject of Sask. Watch Our weekly show into the fray as Shannon speaking to witnesses encrypted, You opposed various aspects of the paranormal. She's going after books on both Bigfoot and the paranormal and founded beyond the freight publishing with best selling author Jean Michel Hop. It. Also see Shannon is the host of small town monsters. Production on the trail of UFO's on Amazon prime. Shannon. Welcome to ground zero. Hello, Klein. It is so good to finally talk to you. I have been listening to you for a very long time. Well, thank you and God, Your book is amazing. Everything you're doing is amazing. Right now You're having a really good run with a lot of these investigations you're doing, you know, and a lot of people ask that question about these people that are missing and I know deep Pallotti's is one of the guys that Talks about this stuff, but he's very hard to get in touch with, and I know that probably in your investigations. You've run into people who had some strange encounters with woods. Anything from Encrypted to you. Name it. I've also heard people talk about stepping into time. Vortices. What do you think's going on in the woods right now? I mean, are these the monster's coming after the people? It very well could be. I mean, they could be seeing some of our hysteria as of late and then it's feeding into them. I don't know. But as you said, some people believe in not just monsters, but I've even heard stories of sentiment, balls of leaves following people in the woods and, of course shadow people. That's my own personal. Citing that you mentioned it was anomalous way back one. That's what really got me interested in everything so Bigfoot is not something and I'll throw it out there right now. I've never seen one I want to. I would love to, But I have had some possible and actually, it really got the fire even more lit for me for SAS sports Impossible auditory experiences, which can also be Quite jarring when you're not expecting it, and especially when you cannot put a finger on it so and in fact, I wanted to mention to you real quickly. Clyde, our mutual friend, Seth Breedlove. He actually and I don't know if you've had him back on since since this happened, and I apologize if it's repeating it, But He has gone from, you know, being he was always a skeptic. It's good to be so, but he was around. What a 20% chance that Bigfoot was really out there. But then he had an experience out of what they call area X and I think he's hovering somewhere around in the 80% tile now, so that's pretty huge. So I wanted to let you know about that if you didn't know well, even when you have an experience like this, Shannon and I know that, you know, especially your anomalous shadow person or your entity that you saw. You're always stopping yourself and you're asking yourself. Did I really see this? I mean, and people who are really I think a genuine article. They always ask themselves. Did I really see what I saw? Or was it something that was You know my mind playing tricks on me? I do that all the time. Even my Bigfoot sighting I had back in the city. I always ask myself Was I really seeing a big quarter day? See some houses every time my my mind says Well, could have been a man. It could have been something but no one that face looked right at me. No, it wasn't a man. I knew it wasn't anything that I did that I'd ever seen before. In fact, it wasn't exactly what I thought Bigfoot would look like to be honest. And hearing your description of basically a stocking pulled over the face or something like like that, where everything is flattened out is extremely interesting. And I've heard that similar description before. But what I wanted to ask you, and now that I've finally cancer, I mean, would you You said it wasn't a gorilla like face, but would you put it? Towards more human or it just wasn't really either of those things. It was right in the middle. Maybe it had eyes that had a nose and had a mouth. But here's the thing. The eyes. We're not wide open. There were not deep socket it they looked like they were flattened today look like I mean, you know, like, like for so you ever seen how they picked these gray aliens with their eyes closed? Um, something like that. It was like, you know, the nose was really flat. I mean, very flattened nose as if it was caved in on the mouth was Uh, black like was pressed into like a frown or or something, And it was great. It was the greatest face and say it didn't match the color was funny. Didn't match the color of the hair because I was looking at it. Maybe it's because the sun was beating on it. Harrell of Golden Brown was a golden brown hair that hair looked like and I describe it only is looking like Robert plants here from Led Zeppelin. It was something to that effect. Muscular torso. I thought it was not very tall, and so they're all saying was a juvenile. But then when I went back the year after to notice how high the trees were, those trees were up there. They were pretty much anywhere between 78 FT. So that was an 8.
"Going to talk about Zucchini and I understand that sale has a story about that well I just wanted to say that every time Ellen that Zucchini starts rolling in from the garden I make a particular recipe, and this recipe has its roots back in the nineteen early nineteen eighties when I lived out in the mid Hudson, Valley and I had a small baby and We just moved there. We didn't know anybody. I was totally lonely. Taking care of a baby is demanding, and just got kind of depressed right, and so my husband, one night in an attempt to cheer me up, said Let's get a babysitter and go out to dinner, so we went to West stockbridge to have dinner at Miss Ruby's cafe. We had this delicious meal and the dish that I loved most seemed like it was a very simple combination of onions and so Kini. And yet it had an amazing flavor, and so I asked Ruth the chef at the end of the meal. How that dish was prepared, and she said Oh I'm so glad you liked that dish. Mima in Texas used to make this and what it basically was was soukina onion in a pan? Some oil and the secret. Is You caramelized? You Cook Zucchini and the onion until it's Golden Brown, and starts to Carmel is, and once that happens then you add just a little bit of Sour Cream and salt and pepper, and serve it, and it is mazing so every year I remember that I remember how depressed and lonely I was. On Nice thing you know my husband did because we we don't. We don't tend to go out to eat a lot. Because we liked to cook, and we'd like our own cooking that memory of of her generosity of telling me how it made right, and how delicious it was I prepare it every year, and I am preparing it now as my Zucchini ripens in July I. Totally love that story for so many reasons I can't even tell you first of. Of all, that was so nice Oh. Dan To take for dinner second of all because she shared that information with you. It's a wonderful thing when people who love Food and love to cook share their recipes. I have no patience for people who leave out the secret ingredient that is just not cool people I just have to ask you. How was the Zucchini Cut? Was it little rounds? Was It yes, because you cut it in rally and you'll cut? Just cut the onion into either slices or chop it into bigger pieces, and then cook it in oil as I say until the secret. Is You caramelized that you let them turn that golden color? and You keep you keep stirring it, which is bachelor so that it doesn't burn? That's what An. Impulse. Simple simple and the that caramelized flavor of the Zucchini then. Combined with the creaming us of a little bit of sour cream, and you don't even need much sour cream and I suppose you could use creme, fresh or something else, or you could even put it I have in the past actually put it in a casserole dish at that point and sprinkle cheese on the top. And then put it in the oven to melt the cheese. That's another combination. Creamy nece of the dairy along with the caramelized flavor of the Zucchini and the onions. Oh, it was good and I also love the fact that it was. Her mother's recipe. Some people are so overwhelmed by Caney harvest that they really need recipe ideas. I'm betting that you. Could you know how you do that? Thing where you slice your veg and you roast them and freeze them. Do you think you do that with Zucchini? Could you slice I know you can because I do it all the time I take my excess Akini. I slice it I. Don't put oil on. On it nothing I put it on parchment paper, and a three hundred and fifty degree oven, and I cook it until the edges start to get a little golden brown color. Cool, it put them in a plastic bag and put them in the freezer, and then you can use them in anything. You are preparing all winter long. You know another thing you can do if you don't want to heat up your kitchen. I sometimes cut the Soukina those round slices and dehydrate them, and then I can just store them in a glass jar. Re hydrate them. They reheat. Really easily and really nicely, so that's something that you can store without a freezer without refrigeration once you've tried them the
"golden brown" Discussed on Yesteryear Old Time Radio
"Great dealers will return to his problems in just a minute. Hot! Sandwiches that are whole meal in themselves. Then here's a suggestion you'll really go for. Grilled sandwiches have stepped. Wait till you try one just spread slices of bread with rich mood, spreading step cheese food cover with another slice of bread sandwich fashion, frying in butter and margarine on both sides serve Golden Brown and piping hot with Marmalade jammer honey. ooh, MS, it delicious for PAB status, the pasteurized process cheese food. Food WHO's writ? Satisfying flavor comes from genuine aged cheddar cheese of real distinction. You'll love paps debt forever us. It's mild spreads readily at room. Temperatures melt smoothly into sauces cuts into firm wedges when chilled, and it adds distinctive Cheddar flavor to every sandwich salad on or casserole dish. You make with cheese. Get Hab step tomorrow from your grocer in the handy sized round packages or the economical to pound low..
Freshwater Mussels Are Dying And No One Knows Why
"TALKING FRESHWATER MUSSELS. And the fact that they're dying off. Where should we start so I actually want to take you to South West Virginia right near the border with Tennessee? Mattie put on your waiters done okay because we're about to get into the waters of the clinch river so the clinch river flows at the feet of the southern Appalachian Mountains. The water is cold very clear and that is good news because freshwater mussels live on the bottom of rivers. They're kind of like sorta like the less edible version of their saltwater cousin they don't get the same love but they bury themselves in the sediment and among the rocks on the bottoms of rivers and I went out to find some of these muscles with Jordan Richard a biologist with the US fish and wildlife service who is obsessed with freshwater mussels and it did not take him long waiting out into the water for him to find what he did not want to see how long this is a matter of like. How long does it take until we see something that died very recently won? Shell was just laying there even say it's not buried. That's its footing Jordan. There he'd reached into the water and pulled out that muscle a pheasant shell. That's the species but should be buried in food. Not that's dead and this show is about the size of his palm. It's this beautiful. Golden Brown color But the Muslim side is usually a smooth. Pink is turning Greyish Brown and frayed around Sedgwick's Basically it's rotting in place. I saw that one took a few steps out and by the time I stopped right there at like five expecting not a good way which I'm pretty I'm pretty used to like coming out of your thing and I'm GonNa see just getting completely like bombed with the muscles but it's obsolete lousy you out there finding like dead muscle after dead muscle. Yeah I mean they were everywhere and you heard Jordan say but this is really not what he was expecting. It was not the time of year that they typically see a bunch of mortality You know he was just being nice and taking a reporter but biologists have been going at different sections of the clinch river since it was first noted in two thousand sixteen and in just one section of that river the US Fish and Wildlife Service estimates that the number of pheasant shell muscles that have died is in the hundreds of thousands knee. It sounded like I don't know just hearing his voice on the tape that he was super upset. Yeah I mean he was on the verge of tears when we were talking and then he tried to apologize about later. Which I didn't think was obviously not necessary but it was upset because he's so frustrated by what's happening they don't know what's causing this and there's this kind of feeling of helplessness. This guy is so passionate about freshwater ego systems. It's his entire life. I mean he actually said that he had three fish tanks house one by his bed one by the foot of his bed and one in the living room so yeah very understanding wife. Okay but let's talk a little bit more about why people are trying so hard to save these muscles. They play a really important role in freshwater ecosystems. Right totally so. They don't often get the attention they deserve. Here's someone who knows that all too well. People don't tend to get quite as excited about things that lack burns. Unfortunately that was emily blevins. She's a conservation biologist with Versi Society for Invertebrate Conservation. Which you know besides having a really cool name is a nonprofit that focuses on some of the world's more under loved Chrisny. I'LL SAY AT ONCE. I'LL SAY THOUSAND TIMES INVERTEBRATES. Don't get enough credit. I know I mean I think as vertebrates are a little biased but these muscles do deserve a ton of credit. There are filter feeders so that means that they filter water through them. While they're down they're just chilling on River Bottoms. There's research that shown they can remove pharmaceuticals from the water and pesticides and flame retardants and they remove E. coli from the water. They're like our little water filters exactly so a few of the biologists. I talked to really did say you can think of them. As nature's equivalent to a BRITTA filter cleaning up the water that we drink implant but they all sorts of cool stuff like reducing the size and impacts of dead zones. Those big nasty you know fishing life killing phenomena to keep occurring in the Gulf. They do that by filtering out. Sediment and agricultural runoff They sequester carbon phosphorus heavy metals in their shells. They reduce fecal bacteria from water. And you know like what's not to love about Madonna got it thank God. A single freshwater. Mussel can filter more than fifteen gallons of water in a day and besides that they provide habitat to tons of other species. One biologist described them as like the fresh water equivalent to a coral reef. So these muscles are clearly out here doing a lot of work. We don't have any idea what's causing these die-offs so no I mean we have some hunches but you know Jordan. The biologists set it could be a million different things that is causing this There's a bunch of folks working on this from around. The country. University was constant is doing a lot of work and they've recently identified a virus and bacteria that they say are statistically associated with the dial keywords being you know statistically associated so not enough to say hey dingaling we found it but they're highly suspicious of a pathogenic cause and that is where their research is focused right now. What about the stuff like we? Humans are doing on climate. Change for example. Does that seem to be a contributor at all? Well I mean there's no doubt. The climate change is stressing river ecosystems as it is just about every system everywhere but it does not seem to be the driver of what's going on here as far as scientists can tell But I think it's important to note that there are other human components it sort of brought us to this place as I mentioned freshwater mussels or already on the brink and that is because of human activity fun fact before the Aplastic Freshwater Mussels were actually collected in cultivated by the millions to satisfy a commercial demand for buttons. Their shells were pearly white inside right. Thanks for Buttons Fresh Harman's But even more damaging was just you know the general destruction that was brought along by Human Development. So there was pollution from coal mining in the southern Appalachia Rivers dammed for power streams diverted for agriculture wetlands pay for housing and all of those things have brought freshwater mussels to the point where a mysterious die off can happen and it becomes so crucial to find out why fast because there's so little wiggle room left in the system all right eight. Your bumming me out. What's the plan? So there is a contingency plan all right and there always needs to be a contingency plan But like most contingency plans. It's one that nobody wants to use in this case it's a hatchery or nursery more or less for freshwater mussels one of our living screams So pheasant shells in here. That's the one that really dial so basically this place is like a last line of defense for some of these species they're going to breed them in captivity so at least they're not totally gone from planet earth. Exactly so tim and the other. Biologists are reproducing muscles. Here keeping them safe until they're mature enough to be brought back into the wild they're basically stock and when the recent die off started on the clinch river. They brought a bunch of muscles here from part of the river that wasn't affected And those muscles could not just be used as stock but they could also use a baseline a healthy sample to us as they search for the die-offs 'cause Worst case scenario they have to take some of those muscles and try to repopulate parts of the Clinch River. Where the muscles of Dino are going to stand idly by watching the way we're GonNa do the best we can to help them produce progeny. So of the species isn't going for Jordan Richard. The biologist remitted beginning also is helping with this effort and he says it you know he knows. That muscles aren't as photogenic as a rhinoceros or polar bears but freshwater mussels are crucial to the health of other species. So if they go. We're going to have a lot of problems is not sexy to care about the foundation of Your House and you could renovate your kitchen but he says if that foundation is crumbling and you ignore it by the time you notice a problem because you fall through the floor. It's too late to do anything about it. And then everything else including your fancy. New Kitchen is going to fall through to
Sowalong: Growing Ferns from Spores
"I'll be covering the so along in various ways in the coming weeks but this first episode is answering demand that many of you have heard which is for information on propagating funds and this isn't so much of so long as a spore along because as we'll be finding out from an expert. Peter Blake growing new baby. Funds isn't quite the same as sowing seeds of other plants. If you're wondering why on earth you'd ever bother with growing houseplants from C. Because hey it's easy enough to walk into your nearest Garden Centre or Plant. Btk and pick up full-size plants Let me just explain I? It's cheap and if you're the kind of person who doesn't have a lot of extra income to splash out on buying plots then you can pick up a range of house. Plants CPAC is for a few pounds or dollars or whatever your local currency may be and you can get from that packet a large number of plants which then you could sell give to friends and family or just keep to turn your home into a tangle jungle so it's a cheap way of getting lots of lovely plants it also really gives you fantastic insight into how those plots grow plus rather than buying a plant in a nursery. That's been called within an inch of its life in the APP sleet computer controlled perfect environment. You'll be bringing up a plant in your own home which will be adapted to your conditions. That said there are some drawbacks. It does take up a fair bit of room. You may need a few bits of equipment and you'll need a specially formulated potting. Mix Feed your seeds to go into. We'll be looking at there's aspects of the so long in upcoming episodes but as I say to get in touch. Tell me how your plants growing on the you've sewn in previous oh lungs and what else. You'd like to know because there's still plenty of time to contribute. I spoke to Peter Blake who has many of experience with Ferns to find out how it's done. Here's Peter to introduce himself pharmafirm enthusiast. Who's been growing fans for about fifteen years now? Both hardy ferns in the And tender tropical ferns in glasshouses. I've been in the British territory Logical Society. Which is the basically the fern society for the UK For that length of time and I've had a great deal of help and support through then And also have had a lot of sports from them because they operate a spaw exchange system at the beginning of each year. I guess this is kind of Botany Wanna one. But why are we propagating funds from spores and not from seeds? Can you just explain? Explain that to us. Because not everyone's going to know the the reproductive processes of the Fund particularly well pearn saw unusual and they'll basically quite primitive plants along with a number of other spore producing plants like mosses but they all vascular plants so they're a bit more advanced to the mosses but what they do is they produce a spool which is very small and light and can travel a long way. The Fun self that we're used to seeing in the Gulf and or an apart- he's actually a plan that has no gender. It's not the male no female and dispositive producers Equally male and female. But those little spores if they learned in the right place will cause a second plant to grow which scientifically is called a domestic fights or a pro selous and that little plant which most of people have not ever recognized because they're so small actually is a sexual plant and it has both male and female sex organs. The male sex organs are called the answer India and the female sex organs are cold. They ought to go near an effect effectively. The anterior produced little swimming things like sperm and they travel through a film of Water Which is why the profile. I need I'm to grow And they traveled through that film of water to the goon. Yeah where they will search allies an egg in in that place and Once the eggs fertilized begin to divide and we'll grow into a new phone which will look like once used to seeing so the sexual pulse of life cycle is by faith. Life Cycle is the domestic flights and the SX. You'll part the part that produces the spoils is cool. So let me. It sounds complicated. It's a system that's worked very well for Ferns for the last three hundred and fifty million years so it it certainly ineffective system indeed and it's something that is new to many of us who've perhaps grown plants from seed. The procedure is a little bit different. How do we know? First of all that a firm is ready to be harvested for spores. Firm can carry spools in a number of ways. It's always on a front. Which is what we call leaf. Basically we call them friends Unusually for particularly for the funds that we see as natives in the UK Those fronts look very much all the same whether they carry spores or not And so if you turn the front over on just playing green on the back they probably don't go to any sports if you turn the from Dover and look at the back of an east coverage and little brown spots then those what's cool soreye and those are the little collections that actually contain the spores. Some funds will get a completely separate type of front looks different from the rest of the of the plant to carry those balls in Sarai these little collections and ones that do things like Royal Sun which you sometimes see growing next to water middle. Have a big plume in the middle Covered in Soreye. And you can sit because as a golden brown coal aware of the rest of the plant is green. But generally for most funds that we come across commonly the Sore I carrying this buzzer on the back of the front. If they're very young Soraya not ripe yet they will appear white or Pale Green when they're just coming to the right sorts of ripeness to collect them they turn the sorts of time. Color generally wind up going over and released that Spos- they've gone. They don't Brown. What actually happens in that Source is the source contain lots of little containers which could spur NGO which actually contain the spores and those Speranza when they're ripe. If the winds dries little bits will burst open. And actually fire the spoils out so if you take a Franz where you're beginning to see the Tan colored Soraya on the back and you put on a piece of white paper in a warm dry place like the iron covered or in the dining room table or something like that whether or not drafts. If you need to overnight in the morning if you lift front off you will find that there was a person of Sarai on the paper where the sprint. You have phya down the schools. And they've actually hit the paper and stuck to it so you can get the very nice sorts of shadow picture of the front just may down to the poor scientists released.
Test Kitchen Manager Gaby Melian on Empanadas
"Welcome back to the PODCAST. Thank you so much excited. I'm you know what I am. I'm super hungry. I've never been so hungry for cast. I'm looking at these glistening crispy. Golden Brown empanadas is in the middle of the table. And I can get one you of course different once again tell you I. A couple of these have A little bit of sugar got like my grandmother used to put my like. I duNNo. She needed for us so it gives it an extra layer of sweetness and then I read a couple of a couple of people helped me through the ripple. Yeah that's the way you crimp it To show the Francis sometimes they do that depending on the field. Lean gene. You know when you go to the stores they have different ways of closing them. So you know if it's chicken and beef and cheese of whatever pressure beating one two the only one but now I'm talking about my mouth twelve. It's all right. That's what I told everyone. Adam wants to chew on the micro comment or no no. No I mean come on. Everyone does okay. You've done chew videos for us. WE WANNA one with Bradley. Only at your first video ever Dow one was my father's. There's time in front of a Combo being part of the video. Yes we'll read. What was that like? I was really nervous during seem nervous. No I know but I thought it was going to lose my voice Because when I get emotionally I lose my voice and you know the difference and I was just trying to talk and let's talk about that so brad is I'm GonNa say six foot four Gabby is what are you short of one. Actually my past five to what are you. What are you barefoot? Five five okay right. But I'm shrinking but thinking that we all are but brad does that thing where you kind of like spreads his his legs out and he kind of gets a low on the counter because you know can be the same kind of way was he. Did the video. Was it easier than you thought it would be in terms of doing doing it or it was fun I was. I was hard to follow him. You never know what to expect to him but it was fun and I feel like I I was able to talk about. The empanadas and people are super excited in Argentina that I actually was representing so I think it went. Well did you get it. Comments from people in Argentina. Oh yeah yeah from. I add From South America in general or over specially from Argentina. Some of them were like oh well in my town. We don't make them like these. Because inside Argentina. We have different types of bananas. We have like the ones from the north. They wants from the south of the center. That's where I'm from one side is so these are called for ten years because if you're born in one side is your potential from from the port of so you know we are very opinionated people you know I would Argentina's in general we are like. Yeah no I do it this way. Do it that way. Some people is because if you need like racing's or not and some people say oh these gusty and it has all leaves but for me Dania. Has You're going for the second one people aboard. He's having the second one. I make them kind of a small. So let's start with the ones on the plate now. which is the first video of you and Brad from his? It's alive series. This is a ground beef. EMPANADA beef typical tenure. You have raisins in Maher racing's or leaves on our lips the ground beef of obviously grabbers on yawns and then in you'll have oregon o q mean salt pepper. A tiny bit of sugar a little bit of public for Koehler. That's what makes that juicing using US and then I put a hint of Cayenne pepper for heat because I hear people tend to like hear a little more. We're not really into hot spicy spicy. I think it's nice to have a little bit a little sugar just a balanced. Yeah okay so in that first video the what I noticed right away was you made me feel okay about not making my own dough. Oh no totally I mean empanadas reveille eaten in. Let's say typical family probably might WANNA say once a week maybe every other week. But he's something that you get together with friends and you order out. We have great places that sell. NPR's and they deliver. There are some places that they do. Only empanadas can niqab any flavor in the world. You can imagine and in other places a habit Sonnen Pinellas so you either order or you make your own so people people are like no within their friends for their feeling but you will not find anybody that is going to make Bacon Bananas making their own doll. Because he's such a long process. It's not even worth twenty minutes later. Everybody item so we have really good a star Bought doll that it comes already pre pack and we use that. I mean if someone tells you that making their own doll deadline I think this take this impression. Like in Italy for instance there's a ton of Italians in Argentina that everyone makes own pasta scratch every night and this is not the case. No no no no we have also with with really good. Pass the places that you go buy. Fresh passed away the Kilo- All Dogs we do a my rather is makes the best pizza pizza. People make at home on Saturday nights. Yeah the guys make beats a home. Friday nice nice very common. You all do some house. And they make the you know don't beat Sally Gracie B. of the best pizza all right. So I WANNA make empanadas at home. What sort of dough should I buy? Whichever using if I'm not making my own these is when he's gone he's gone on? It's like you can buy it in any supermarket. Basically actually when when I publish which member be on February of two thousand seventeen one of the things that Rick Martinez was sculpting with was to fact checked. You know like find out if you can really really find these doll everywhere and it is. It's really easy available. You can even know that it on Amazon. What doty's does it? It's called Empanada or it says in English turnovers doll right. No I see them watching my Guy Jones happy so be any Spanish local local market if you live in a neighborhood that some sort of Latino community I'm sure they're having go yeah though They have different ones. They have some for Frayne gene and they have Colombian door that is completely different. Because he's make with Like sort of like cornmeal completely different because those refrain gene so these one is actually at says For BANARAS for waking I need it comes from Uruguay. Actually it comes. They'll comes from European Goya packages here in New Jersey near my house. All right so but if you don't have these you've done us any puff pastry and caroline can circles rounds. And that's it. Because he's very similar to puff pastry so for this one. For the filling you were browning. The ground beef seasoning thing it and then you took out the ground beef from the pot and then you put the onus on the papers. That's one way of doing it. I think when we publish the recipe we the first on and a and then we moved them out. You can either either either way for me. It's faster to do the one part and the meeting. Another the reason why I do it that way because I used to make three hundred hundred panels every weekend when I was selling them. Okay we're GONNA get to that first. Let's get to the ground beef. Onions and red peppers seasoning seasoning cumin sake and releases all these juice and makes it sweat. That's the flavor you're going for. You cut out rounds with a pastry cutter or news. Come already already come on. We got anything and they come with these little plastic in between doing so. They don't get stuck one way or the other see. That's what I noticed. I noticed when you took the felling but first of all you want a cool the feeling feeling you can even freeze the feeling. My mother used to freeze the feeling abortions. And then it's much better because when you're baking it Y- releases all that water all the Jews even better. Yeah so you were using like a little like ice cream scoops because I like to measure you know. I don't want one every Empanada have the same amount. I'm also so far of not putting your leaps keeps anti-lien so I wanted on a line like in a restaurant. Is that continuing more. We're GONNA get me angry letters but no no no yes GSA anyways you. You've got your feeling with the raisins onions this nap but the olive separate the Reagan half. Yeah and then I make sure everything Pinella has. That's the League Asian. Sorry people I'm saying to myself. I make sure that everybody gets two halves of only because the worst by will be like if if he does someone Oh inputting olives a panel and then they bite on it and he's gone so when you're feeling is done you can actually don see anymore. Where Olives went you know so I was carefully? Put two halves of olive anytime panella before I closed them. So you fold them over with this little. Okay Yeah just to fill me in then you you pinch them shot. And then the big question between you and Brad on the video of it's alive. Was You crimp them with the four or you do the fancy thing that you do right well. Criminal with the fork makes them look bigger. So here's the C- could people when I was selling them. I was using the fork. Not only because it was fluster and get somebody to tell me that was my mother on. They look bigger so you can judge they all right. People don't don't lie. When he stood cream they feel like they're eating a lot of doll? I love it personally. What's the word again ripple Julia Gay how responding back I E? BU ALGAE E rebelled. Would you so you so it's like you're it's almost like a looks like a little rope. You're sort of twisting at unto itself so you had a nice nice braided exterior exterior. It's super pretty. I know and I can do really quick and the story goes these about anyone I was aid. I don't remember much but we're GonNa have a fourth God. I know they're tiny tiny people he's not even know overeating When I was eight my grandmother who could never actually cramp really pretty really? She used to do the fork because it was faster. You know you're making three four thousand in Pinellas. She asked me to help her because I was always in the kitchen with her and pardon me I started. You know I started twisted Empanada crimping like that during the report and she almost cry because I was doing it exact same way her mother that she could never learn it well and I met my grandmother when I was one and then she dies or she couldn't have possibly taught me on so I guess it wasn't my jeans
Peak Misery And The Happiness Curve
"Okay. Why don't we start with your name? And what you you David. blanchflower professor of economics at Dartmouth College and there was a period there. Were you served on the Bank of England. Yes in two thousand six. Six Golden Brown called me up and said Don. I wanted you to go to the Bank of England I said Oh okay And I want you to come to the really seriously. Ah So so. Monetary policy clearly is one of your specialties. How did you get into the sort of world of happiness and and in midlife crises? So what does the Central Bank you care about Central Bank as Aboud interest rates inflation unemployment growth. But they're into people don't care about that they care about how it impacts their wellbeing so I started to think about ultimately What impacts impacts their wellbeing so I actually have a paper? Brian Look at Tommy. Inflation and unemployment impact people's happiness so in a sense those things are intermediate goods. What we really do care about a people's happiness so I go to it and then I started to realize the patterns in the data while guests here high unemployment high I am happiness is absolutely right and so what I found was one of the big results from this is a one percentage point increase in unemployment has a big effect on people's happiness? So that's some of the stuff that I've been doing like really basic question is I mean obviously I know how we measure unemployment but how how did you go about measuring wellbeing. Like how do you measure happiness. Feels like that would have been a challenge at the start of this research absolutely So it turns out that there are many many many many many surveys around the world that actually ask people directly. How happy are you so sometimes they say in literally how happy I you on a scale of one to ten? How satisfied with your life? I you so these schools. Well the first thing. Is that the patterns in these data. When you ask this you pretty much get the same results? Every time most people are pretty happy very few people very unhappy and the same fluid ounces occur on it but I think what what you you would say. Why does this matter when it turns out? This is currently with things so happy people heal faster they live longer healthier so you you are are in the world of central banking. You get interested in happiness and well-being And then in two thousand seven you you release this. The sort of paper a had a huge impact on a lot of people. So can you kind of sort of set the scene. Two thousand seven. What was that paper? I started to work with number colleagues leagues on trying to think about these patterns. In happiness data and three things stood out the first one we just talked about that unemployment impacts it impacts happiness being married impacts it but one of the things we saw very easily so in the data was that happiness is high. When you're a young is high when you're old but this trough in the middle so this this you shake so this is what drove it? I'm particularly interested in deepening case. Talk about deaths of despair and particularly we seem a crisis in America suicides especially in drug poisoning deaths amongst the prime age in particular not prime age less educated folk. And there's that issue around the world so that's so that was really kind of the starting point I've done this study of one hundred thirty the two countries and what I find when average all together in advanced countries The the the the deer. If you like the low point of this happiness it is forty seven and when you do it for developing countries that got nine hundred five developing countries that do before very similar about forty eight point six so around forty eight That seems to be right. And what's interesting over the last couple of weeks. I've been talking a lot about lots of people. Call me and tweet it to me and and so on and said wow that really fits my life. So you've you've talked about this a little bit but I'd love to get like really specific. So what is it that that is causing. I do think I mean like what is it about I guess it was at forty seven point to you What is it what is going on that? That's making people unhappy at that age. Well I think if you look back. I'm a professor so I've lots of young people I teach these young folks And then they left home when they come through the university and they suddenly realize there's more than one way to cook an egg but all of that is pretty dumb tough especially these days where student loans and having to try and buy a house. What are you going to do with all of that stuff? This is really hard but I mean in the sense. What's interesting about it is this phenomena phenomenon appears to be true everywhere? It's not unique to Germany Japan the US and Canada African countries. You see it in Latin America seating Thailand highland so I think it's something that's the people the people are experiencing and then eventually I think eventually I think what happens is people get real. I mean some of the work have written said when you get to meet fifty you your aspiration start to become real when I was talking to you. You're in the Florida mangroves and yes and you write fishing right and that day you caught a fish right the was it again. It was a it was a twenty eight inch twenty pound redfish toward and and you so you sent me this picture. It's a picture of just for listeners. Out There WanNA picture You're just beaming. You still have your security. I have to say this professor blanchflower so We publish this article Ray and it goes on the web and twitter being witter. I had somebody are- tweet at me. And they said this. How are we supposed to trust any of this switch? Flower guys work when he blatantly lies about fishing that Royd ride nowhere near twenty pounds eight to ten pounds so any respond here. I mean I mean the question. It doesn't really rely the size of the faith. which is what I said relies on the fact that I looked awfully happy? You happy. You're on the you're on the upward swing of your happiness curve. We're on yes I've come to see my action sir. My son having a wedding party. Today's Louisiana but your children bring you joy. The grandkids life life improves.
"golden brown" Discussed on Circle Round
"When we left off the baker's selfish ill-tempered daughter Phoebe had taken over her kind generous mothers bake shop? On the first day running the bakery an old hunched woman ragged cloak cain begging and convinced phoebe to Baker. And it's bitsy ball of dough the size of a plum. phoebe expected the tiny pellet of Joe to burn immediately but when she opened the door of the oven in the back of the bakery. What did she find but a regular sized loaf of bread puffy fluffy and Golden Brown as the old woman stood patiently at the counter? Waiting for bread. phoebe was kneeling in front of the oven and stroking her chin. I don't know what's going on here but surely that beggar woman doesn't deserve such a big gorgeous loaf of bread. No I'll sell this loaf tomorrow and make some good money. I'm not giving it away for free just then from the front of the shop. The old woman called out to Phoebe Miss. Are you all right. Back is the bread. Ready phoebe selfish mind raced. Actually it looks like I opened the door too soon. The bread still needs more time in the yeah oven. I'm going to let it sit a little while longer. Thanks for your patience without missing a beat. phoebe pulled the low from the oven and hid in a cupboard then. She grabbed another ball of dough from a tray on the baking racks. This ball even it. T- bit easier than the first about the size of Cherry. There's there's no way a ball of dough. This small will expand like the first one did once. It's done baking. I'll give it to the old woman and send her on her way. Hi Fi beyond. The woman waited another hour but the minute. phoebe smelled bread baking and squatted down to open the oven door. Her mouth fell open. For what should she see inside but another Golden Brown loaf. This one won twice as big as the one she had hidden in the cupboard. Okay this is just plain nuts. The second ball of dough was even smaller than the first one getting baked into a loaf of bread twice as big what gives phoebe scratched her head. I don't know what's going on here but I do. Who knows this if this loaf is twice as big I can sell it for twice as much which means even more money for me? Who who miss what's happening back there a hugh laughing again? phoebe thought fast. You know believe it or not. The dose still isn't done begging. I guess it needs even more time. It shouldn't be much longer quick as a wink. phoebe yanked the low from the oven and shoved it into the cupboard with the I love then. She plucked yet another ball of dough from a tray on the baking racks rex. This one even Punio than the first two seriously it was no bigger than a P. Okay this ball is so super tiny. It couldn't possibly expand like the others. Did I'll bake it. Give it to the old woman then go home but the moment phoebe smelled bread baking and pulled open the oven door. Can you guess what happened. That's right she saw yet another Golden Brown loaf only this one was even bigger than the first two. It was so big in fact it was practically bursting from the oven. This bread is absolutely beautiful. It may have come from a ball of dough no bigger than a p but it's going to make me fortune tomorrow of Fortune as S.. phoebe laughed to herself. Old Woman called out to her again. Miss I'm no Baker but surely the bread is ready by now. Why do you keep laughing? phoebe stopped laughing and took a deep breath. She plastered on a smile and sauntered to the front of the shop. Listen I'm so sorry lady but in the end I baked your bread for far art to long by the time I open the oven door. The DOE was burnt to a crisp absolutely scorched. Now if you'll excuse me I have a shop to close. She rubbed her hands together. Something tells me tomorrow is going to be a big day to who it has doubled over in laughter. You'd think the beggar woman would finally give up and hobbled off into the night right. Well will. That's not what she did at all instead. The woman clutched her rickety wooden came and took a few shoveling shuffling steps in phoebe direction. So my bread was burnt. Timmy Oven and you have I have to say about it. Is the Baker's daughter was hooting and howling so hard she didn't answer so if that's all you have to say that's all you'll ever say and have. The woman lifted her caney air and tapped phoebe gently on the head. All of a sudden the baker's daughter was was gone in her place was an owl the feathery bird frantically flapped its wings and began consumer around the knocking over dishes and dumping into walls as the owls scrambled about the room. The old woman correct to the French door. Dr Swung it wide open after much. zigging and zagging Powell finally found its way out of the bakery and collided into dark of the night. Who all the while Now it's your turn. Think about the last time you help someone and and did something kind. Then find some paper and something to draw with a picture of you helping that person. Sure that picture with someone you love. And if you want to share it with US ask a grownup to take a photo of your artwork and email it to circle round at WBZ.
"golden brown" Discussed on Start Cooking
"Slices of American cheese wrapped in plastic is perfect for this sandwich and third one tablespoon of butter which grills your sandwich perfection ingredients and equipment lists are at the end of this video bread. The soften butter on one side of each slice of bread. Lay One slice of bread but our side down in a nonstick frying pan. Put Two slices of cheese on the bread. Now cover it with the other slice of bread with the buttered side up if you only have a block of cheese be sure to slice it then with a knife or even a vegetable peeler but a cheese slicer works best to use a cheese. slicer like this. Just scrape it across. The top of a block of cheese wire slices can be scraped across the top are used in a downward motion to make perfect slices to answer. Cheese is just the right amount of cheese. You may be tempted to use a lot more but don't too much cheese oozes out as it melts all that extra cheese ends up at the bottom of your plate or dripping down your hand as you bite into into your sandwich. Turn the stove on medium heat and place the Pan on the stove. The grilled cheese sandwich needs to cook until it's Golden Brown on the outside this requires peaking occasionally the SPATULA. After about two to three minutes. It should be ready to flip the second side. We'll take a lot less time to turn Golden Brown because the PAN is already heated up. Lift the sandwich out of the Pan with a spatula and set it on a cutting board. Normally you would cut bread with a sign motion and a bread knife. If you did that to a grilled cheese sandwich would slide apart instead. Use a large kitchen knife and with one swift downward motion slice through the sandwich. You cannot extra bits to your grilled cheese sandwich if you want on sliced tomato or crispy. Bacon or tuna salad or how about some Rye bread with Swiss cheese sliced ham and mustard carrots and and celery sticks are great to serve on the side but potato.
"golden brown" Discussed on The Phinsider
"Fake the ball for Golden Brown. We're always in control and when you think Miami your pocket took off aw turn by any has the greatest from the goal of ever Bercy. We're on the ground when you say talking dogs aw the Miami Dolphins by HR all in my own mind they were..
"golden brown" Discussed on Impaulsive with Logan Paul
"For gas plant. And the plants looked very similar. So I thought to myself like man, I'm sitting here working for this company. Trying to you know, make things operate more smoothly. Save money save costs. And there's the dairy industry. That's doing the same thing at the expense at the expense of animals with no respect and no regard to their wellbeing. So that's when I made the decision to just kind of cut out dairy altogether. What's your age Nema twenty nine twenty nine? Yeah. And you look so young. That's vegan skin glow. I've got you. Both have it y'all are always blowing all all over half the time you are hung over. Counter counter that point we had a we had one of their friends roll back on veganism, and he was vegan the whole time. We knew him, and he was always like a pale kind of like walking around this. He came back, and I'm like damn, bro. Yet fucking olive oil skin. He was golden Brown. Like, he just came out of the three seventy five. I was thinking about taking on a date, and I'm over he's talking about John. So he ate cheese though. What a what a fun, and she's hey, hey. Are you are you still friends with him? Because of course, are you? Sure. And no. This week. He said when he told you to that. He's he goes he goes Logan. I'm actually not eating anymore. I saw your guys is. Woller? Don't get me wrong. It was a shock because out of all the people to like do that him was a shock. But now, I'm I'm not I'm not going to be judgmental. I think it's like the same reasoning for me is the demand for like, even if you look at what Leonardo Di Caprio puts in his films, like the demand for me is just not sustainable. There's going to come a point in our near future. Like little Dicky's video. He's talking like twelve years. That's what they're saying. You know, that's what scientists are saying. That's how much time we have. I think that point is coming. I I'm curious like, what do you guys think about that short time on I want to hear his answer for? Yeah. No. I think we're growing at unsustainable rate people are living longer and they're eating more. Right. And it takes land to provide those resources of people in most of the majority of the farmland is fed to animals to feed to human. So it's like there has to be some change there in like, obviously, not eating the animals is a really good place. A start that everybody can kind of like, you know, take ownership of that. So I mean, it's our future generations that we're talking about not necessarily our lifetime. I don't expect to see it in our lifetime. But if you want your kids or your grandkids, your, you know, your grandkids grandkids to have a planet where they can enjoy and have the same type of luxuries that we had been like we have to do something about it. Like, it's hard to this. She's probably shouldn't say this. I'll stay. No. It's just like. To picture. My grandkids grandkids like darling, give a shit about them. What if they suck? What like what are they suck? I don't know. I don't know. I'm just I don't know. I don't know a little punks. Just meanings means for the future civilization say. What are they suck, bro? We suck as it is humid suck besides you. And you and you maybe they say. Oh, you're a scumbag. And you have to admit that United. I mean, we all suck on many different levels saying nobody's perfect. You You know know, what what I mean? I mean like individually, we can make small change, and it makes a grand it makes a grand scale different. That was the question. I was going to ask to is like how do you decide like what? 'cause I love compassion towards animals that love animals, but like does that take you away from doing things like what do you drive for for example? I drive a Jeep like do you are you are you concerned about climate change at all. Yeah. Of course. But I, but I know you're doing more for climate change by not eating me. I do know that because I've.
"golden brown" Discussed on Inside the Cave
"Come on central radio at twelve o'clock central standard time remember slash it game gonna be fucking time. Here we go. This is a combination of kill yourself start over around the cave. And we'll you know, how we had a long wait need to get some stuff off the excess. Do let's go zero to one hundred real quick. Rayle fucking zero. Got this. Well. Get myself until yourself. Not here fire sooner than last week that should have. Motherfucking air. You don't know. What you missing you. Gotta get a good one. You gotta get a good one too. What kind you got man? We gotta cheat. One in shit ball. I should burn out your house might catch on fly. Just monitor this year. Just don't walk off and go to sleep. What am I friends one of my friend's son work at best buy, and we was in there. Buying a bunch of shit. Right after Christmas, and we ran into him. We was talking shit like EM and get your air fryer because we've been made into pick one up. So it was just, you know, they're little brand is that insignia, whatever. So he the coughing for us. So get the ball, man. We picked it up last weekend. We just use it today and for the French fries where golden Brown is the best in change my life. Would you? Go cat..
"golden brown" Discussed on Your Mom's House
"Sponsoring your mom's house. Yeah. They have a great iceberg wedge salad. Do I enjoy their? They have you know, USDA wet and dry age beef. Just good stuff. It is it's good. It's good. I don't wanna act like I'm not appreciative of more insight. And then painting the set and stuff what What you you say. say? True. What is the difference between a wet and most people, you know, they'll go for the Dryades the secret is that the wet is really better. Why is that? Well, I don't wanna get into it. Right. Okay. I'll have one of the Morton's reps kind of stop by. That's the thing. They can do next week. Sure. Like, here's a hundred bucks. Is that what McDonald's gave you know? What's not? All right. I don't wanna act like a dick. But anyways. Yeah. So Terry, let's talk about the area. Stas Milia the hardest of ever laughed in a clip. And at the same time, the costly clip, it is really nice, but we have gone back and watch. We've you know, I have back and watched it you've been watching it the way he of sets us. What makes here's what I because I thought about it. And I was like why does Terry upset me like, no other. And I think what bothers me about him is his lack of shame as Bureau euros. I need. No shame. This motherfucker is talking about putting stuff in his but talking about doing doing it. Like, he's Bobby flay like doing like, a chicken cutlet recipe. What we're gonna do is going to take a and skinless chicken breast. We're gonna pounded out. Super casual. That still wanted. Within. Yard or like a chicken, right? They wanted to have some claiming what I'm doing. It'd be about going through. I'm going to finish. Vibrating erc. But but. Casual just whatever you wanna do when you making chicken want to set up a station for yourself. It's almost like an assembly line. What are you gonna stop? Wow. But you Terry. Turn it out. Cool little. All right. Can we take a little oil? Casual we're trying to accomplish here. We just want to get the chicken, and the break rooms would be sort of nice and golden Brown. So. Don't rush it. Into fast. Say peak take a peek, you look take your time. Yeah. Brown brown. C take it out tearing around my throat. Yup..
"golden brown" Discussed on Bon Appetit Foodcast
"But also, I think like really clean flavors and just showcasing the vegetables for themselves, and adding maybe a little bit of spice or heat here and there, but you know, I've said this two minutes like when people are making these recipes like I kind of want them to lose a pound or two as well like feel nourished, but also like should be. This is Phil plans, you're on a plan mind, body and soul. Yeah. Exactly. Yes. So let's go to one of the one of the vegetarian dishes in the plan that I think people are going to be really psyched on it's a spicy mushroom lar. And so large something if you're not familiar usually made with grown meat ground meat of of any kind. But this year Andy developed one made with mushrooms, and I swear to God at tastes like there's meat in it. And I need to know the secret behind this dish. I haven't cooked yet myself. So Andy Lee just walk us through. How this makes that magic happen? I swear maybe I'm wrong. But I feel like I thought of this recipe. I dunno between like one in three in the morning when I was watching whatever on YouTube, and then I feel like I message you the next day or something or Email your slack do and as we should do it mushroom larva. And then eventually ended up in the field good food plan and really this. I don't feel like this. Recipes that different from a lot of other lar- breastfeeds, you'll see except there's no meet the big thing is you're using mushrooms. And this case, you didn't talk mushrooms, and you just kind of finally chopped them after small you could just quarter them but about half inch pieces. And then you give them like you cook them hard in a Skillet with some oil into they kind of become like, golden Brown and really crispy. And that's the secret to getting a lot of flavor out of them. Right. It's getting them Brown noth-. So you gotta make sure you take him far enough foreign of Brown enough. And also, you you don't wanna shake them. Especially in the beginning. You want them to kind of release their water, and then just so they can get crisper on the edges, and then once you get to the mushrooms in a good place. That's when you kind of address Maddox and happens really really quickly. That's why should have all the ingredients. Kind of ready to go a museum plus out and then once.
"golden brown" Discussed on Here & Now
"So this all started with a listener response to one of your recipes your butter crunch, which we all know in love, so well exactly, and this listener told me that he did two or three things differently. He called it wrong. And he was very distracted. And he was helping his kids at the time. And he wrote me the next day to say, oh, my God it actually worked. But it got me thinking about instincts in the kitchen, and many of the things that I've learned over the years, and I started thinking about how in real life. Let's say you're on a street corner. And there's a green light, which means you can walk across that street. But. There's a truck coming. You know, not to cross the street in the kitchen, people, don't use basic common sense. I get letters from people saying oh your recipe called for four eggs. But I only had two is that. Okay. Oh, your recipe called for three hundred and fifty degrees. But I baked it at four hundred is that okay? Okay. Sometimes it's okay. But often, it's not the reason we write recipes is because there is a precision to it. So what I call? It is kitchen smarts. You have to kind of think things through if I give you a recipe that says bait for thirty minutes or until the edges of the cake begin to pull away from the pan and turn golden Brown and thirty minutes is up and it still looks raw. You don't take it out? You read the entire recipe, and you pay attention to the details. So one of the things I look at a lot. When I look at cookbooks all years, how well is a recipe written, and I found a recipe called best cocoa brownies from Alice metric, and I much like our listener decided I was going to make these brownies. I was on a phone call and also had a deadline. So he's making brownies in between doing full attention to the Browning. I don't think I was paying half attention. They were complete failure. And I'm like, oh, interesting Alice metrics recipes always work. I went back and read the recipe, and I did everything wrong. So I wanted to remake it, and the reason I wanted to remake it I could eat it. So the Jeremy could have some brownies to pick up his afternoon. But also because this recipe is so well written and once I finally took the time to pay attention to it. I saw it said things like when the batter looks shiny and well-mixed, then add the flour and beat vigorously for forty strokes. It's worth it. That's the Baker talking to me telling me what to look social I try this routing because some salt on it, by the way. Salt. And there's a lot of other things particularly with baking that I think about a lot. How do you like that brownie? So luckily, I wasn't on the phone. What kind of nut is in this brownie that has pecans and there's no actual chocolate chocolate in it. It's just cocoa powder. Good cocoa powder. And it's the coolest recipe, and we'll have it on the website. So you're in people can check it out. You've also got something in front of me that involves roasted red peppers. I do I was trying to think about the flavor profile that I've become most attracted to this year. And it's called Emami, which is so much fun to say and you find mommy in foods, like sun, dried, tomatoes, and SEIs and me, so, but you also find it an anchovies the literal translation of the Japanese term means pleasant savory taste what I did. In this dish is I roasted red yellow and green peppers right on a gas flame. You can do it in a broiler. And then I want you to the peppers without the anchovies. I then taste it with the anchovies with the Emami blast and see. See what happens with the anchovies? And I'm a person who I can tolerate anchovies. I don't love them this. It actually is better with the anchovies. Isn't it? Wonderful. That's the Alicia. So again, you finds ported to Italy on this Christmas Eve. Absolutely it end. It's red and green. It would be a wonderful last minute Christmas appetizer or for later in the year..
"golden brown" Discussed on The Dan Le Batard Show with Stugotz
"You have to ask them to it. If you make the pancake the right way, there's three. There's just three words buttery crispy edge. When you have you have to add any you have if you feel great, but nine times at a time when you make that pancake without buttery Chris edge, they're good to go. You're going to eat a dry pancake. I'm not saying drag 'cause I gotta butter from the, you know, when you're cooking it, but if you add you out of, but I'm just saying it's usually more from the butter ready, you know, from cooking who are not using syrup nine out of ten times, I feel that they're at least doing it like four out of ten tells so Puerto Rican Amaury Hardwick. It sounds like you're burning pancakes just to me. No. I mean, if you do it the right way and you got that golden Brown with the buttery Christie edge, you're good to go. The you want that that golden Brown crispy edge. I'm with them on all that be still puts syrup on it, like come on. No, I know. But I'm just saying if I, if I think of by out of a buttery pancake compared to, you know, a waffle that just came out of the waffle maker, I'm gonna have to add the butter them as a sitting on to make it, you know, and most times to the, they'll often don't even so good. I think what he's trying to say is if you're forced to take a bite of one of these things without anything, the pancake will taste better than the waffle. Okay. I can follow you there. Let's solid logic ladder. We can all climbed down. I feel like there are a lot of qualifiers though for Puerto Rican, Maury, Hardwick in that I have to get it just right, and there seems to be quite the level quite the room for variants if I'm doing it your way I can overdo my pancake and I don't want that. True. True, true. Thank you for your call. Puerto Rican, Maury, Hardaway. The other coach that they got rid of was titled strength and conditioning coach. Was he related to Perry hill? No, they know. Okay. So. Is this going over the hill. Harry, Perry hill, Perry hill. We'll get a job as another team's infield coach and that teams fielding percentage will improve next season. You just Mark my words a minute. You just said that they should get rid of him because he draws things instead of using computer. No, I said that if they are trying to go this analytic way, I could see why they would get rid of him. But if I was them I would keep them. So these Perry hill. So just to put a bow on this, they thought the coaching staff was clearly an issue, but it kept the main manager. Okay. All right. Bill, we were having a conversation yesterday about Miami's chances if they went out to make the college football. No, no, no, no, no, no, no, no. We were talking about Miami's chances of making the college playoffs..
"golden brown" Discussed on Daily Racing Form
"Golden brown has as good a chance anyone to win a race like this maybe i'm over vast overrating him but sometimes i think sometimes you have to stop over thinking in looking at it from well you know he's faced in x y and z and that was a jersey bred race look at it for what it is i straight is a graded stakes winner on turf he's an older horse a solid roy he may not be a superstar visa solid divorce that was his first time going to turns first time turf he has the highest last out buyer in the field highest last out raw time formula's rating the now that the eight is gonna blame the rider there's a scenario golden brown just inherit the lead i i think he's just interesting to me and i think he makes a lot of sense when you just if you took all the names and you took all that stuff away and you just looked at it from a form standpoint and what they've done and the you make a case for golden brown having big chance here so for me he is the pick in this i'm gonna i'm looking forward to betting him to win we'll find out if he gets the job done if he doesn't i just there's a part of me i understand untamed domains the most likely winner of this race at short price just i wanna be against them altogether if i'm gonna use anyone else i'm gonna use the one carrick carrick is a good horse for tom morley morley's done some good things with these types over the past year so to me it's a six one sort of situation if i'm playing multirace wagers i'm going to use both of them probably equally then back it up with untamed domain and also hot springs but to me i'm very interested in golden brown maybe i'm vastly overrating him and i'm thinking too highly of them but i don't know i just feel like i've broken down pretty basically and we'll find out if if i'm right or not on saturday afternoon but to me it's an interesting spot for a horse like golden brown he's going to be a good number i like him in the kent delaware on saturday the main event at belmont saturday might might not be agree rated stakes race but the quality of the field top to bottom is graded stakes caliber here it is only seven that are going to go in the forbid napa this year and really it's a fascinating race because you've got horses that excel at shorter distances that are trying to stretch out to a mile you've got horses that are proven at a mile you've got horses that might want more distance than a mile you've got horses shipping in from out of town at a country even it's an interesting sort of position here i think he can go different ways this race though begins with defending champion you have to look at disco partner who most recently all he did was earned one five buyer winning the jaipur again he's an unbelievable sprint for christoph clermont the question going into last year's forbid napa was what he successfully be able to stretch out.
"golden brown" Discussed on CarCast
"There's there's more i liked the golden brown but i really would want to make it an ss clone with black rally strips and a black top i also wouldn't mind changing the exhaust and changing the carb to four barrel it would be the same thing you see with every gm a at every gm body at cars and coffee my question is is it dumbed to change nearly stockcar if it didn't already have the most desirable options i don't plan on selling it but i wouldn't want to make a huge financial mistake do i just enjoy this car as it is for sunday drive the way my grandfather had it or keep in keeping unique or spend the time and money to turn it into my ideal car that would be a dime a dozen thanks for doing the show i really enjoy the new keep up the good work great question what do you think there is no perfect answer yeah at the end of the day it's his fricken car he does what he wants to do with it not what he thinks is right to do with it if the the end of the day it's in his hands now okay and he decision he makes is a good one because it's the decision kemp comes from his heart there's a lot of ways he can go with it yeah but i'm a firm believer that it's not bastardising the car in any way shape or form if you if you modify it because it's your car it's in it's been in your family the whole time and he's paying homage to his grandfather by continuing to have it now if he modifies you know there's a lot of trains thought hey ten years ago if you would've told me i'd say don't even touch that car there's no way you gotta keep it original yeah but there's there's train you know there's different trains of thought i okay i agree with you and that being said i'm going to disagree.
"golden brown" Discussed on This Unmillennial Life
"That i was not that familiar with but i looked on line antenne physics also has a high ratings and customer reviews on amazon so she says it leaves you golden brown and that it is great so if you're looking for something that is a little bit more heavy duty power that's a brand that you want to try out a couple of different people recommended the rodin and fields self tanning foam and i will have to say i have used as well i find that it does not have that funky weird self tanning smell like many of them do as a foam it's very easy to ply it is a fairly light change so another good option for those of you who are just looking for a subtle change another foam that i have used and i do recommend is the central pay self tan bronze ing moves i discovered this years ago it was an oprah's pick at some point in the past and i've always purchased it at sephora but i believe it's probably available at alta as well and i will linked to the amazon link here in the show notes that product is sold with an application mit which i really liked i thought that made it much easier to not get the weird foam all over your hands and get it into the creases of your skin so the central pay self tanning bronze ing moose is good for total body and their self tanning lotion four face which has a different product is one that i highly recommend i have use it on and off over the years i have changed in different brands in it is absolutely my favorite it is by far the one that i personally sake does the best job of giving you just some natural color on your face but not having that weird attaining smales so i really like the color of that adult find it to be orange it's a really good product out link to that in the show notes if you don't feel that you're someone who really cares about on a regular basis maintaining any sort of fake tan vin may be a spray tan option for.