Nature’s Garden Covered Pretzels: Yogurt, Blueberry, Key Lime, Toffee & Milk Chocolate Review
This is a taste test/review of the Nature’s Garden Covered Pretzels in five flavors including Yogurt, Blueberry, Key Lime, Toffee and Milk Chocolate. They were $2.99 each and either bought at Marshalls or TJ Maxx.
* Yogurt 6 pieces (30g) = 140 calories
* Blueberry 9 pieces (40g) = 200 calories
* Key Lime 9 pieces (40g) = 190 calories
* Toffee 6 pieces (30g) = 140 calories
* Milk Chocolate 6 pieces (30g) = 140 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Dunn Family Bloopers
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No cream No maida | Chocolate Almond ice cream in tamil | How to make ice cream| Chocolate ice cream
No cream No maida | Chocolate Almond ice cream in tamil | How to make ice cream | Chocolate ice | ice Cream Cake Recipe in Tamil | Chocolate icecream Cake Recipe
3tbsp wheat flour
500 ml milk (boiled milk)
4 tbsp coca powder
7tbsp sugar
Almond
United States Regional Cuisine | Wikipedia audio article
This is an audio version of the Wikipedia Article:
United States Regional Cuisine
00:02:15 1 History
00:02:23 1.1 Pre-colonial cuisine
00:02:32 1.1.1 Seafood
00:03:31 1.1.2 Cooking methods
00:04:46 1.2 Colonial period
00:06:53 1.2.1 Common ingredients
00:08:20 1.2.1.1 Livestock and game
00:09:19 1.2.1.2 Fats and oils
00:10:00 1.2.1.3 Alcoholic drinks
00:10:58 1.2.1.4 Southern variations
00:11:54 1.3 Post-colonial cuisine
00:12:29 1.4 20th-century American farmhouse
00:15:57 1.5 Modern cuisine
00:16:22 1.5.1 Processed food
00:18:52 1.5.2 Ethnic influences
00:21:09 1.5.3 New American
00:21:42 2 Regional cuisines
00:22:12 2.1 Northeast
00:22:21 2.1.1 New England
00:31:36 2.1.2 Delaware Valley and Mid-Atlantic
00:46:52 2.2 Midwest
00:56:25 2.3 Southern United States
00:58:52 2.3.1 Early history
01:00:49 2.3.2 Common features
01:01:32 2.3.3 Desserts
01:02:31 2.3.4 Cajun cuisine
01:06:27 2.3.5 African American influences
01:07:40 2.3.6 Florida cuisine
01:11:26 2.3.7 Other small game
01:11:57 2.4 Cuisine in the West
01:12:47 2.4.1 Northwest
01:16:24 2.4.2 Southwest and Southern California
01:28:43 2.5 Pacific and Hawaiian cuisine
01:32:22 2.6 Common dishes found on a regional level
01:32:32 3 Ethnic and immigrant influence
01:35:42 3.1 Early ethnic influences
01:38:14 3.2 Later ethnic and immigrant influence
01:40:40 4 Notable American chefs
01:42:26 5 See also
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous Dutch and British cuisines. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, c. 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels, such as the Food Network and Cooking Channel, in the late 20th century.
????️ Talnua Distillery Founder Patrick Miller // Talking Pot Still Whiskey
NOTE: Sorry for the echo on my voice. Riverside.FM is great software when it works. However, it doesn't always work. Luckily Patrick speaks through most of this. You can find the non-echo version on Whiskey Lore: The Interviews:
(also on your favorite podcast app)
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ℹ️ ABOUT TODAY'S EPISODE
Today is the day I finally break through the mysterious Irish whiskey style known as pot still whiskey - I know what single malt is, I know what a single grain is, but this pot still whiskey terminology has always thrown me for a loop. Green Spot, Yellow Spot, Blue Spot, Redbreast - they are all pot still whiskeys. But what makes them different from single malts or single grain whiskies?
Well you might think I'd head to Ireland to do that, but actually, there's a distillery here in the US that has decided to bring the pot still whiskey style to America. The distillery is Talnua (TALL-new-ah) out of Colorado and my guest is Patrick Miller distiller and co-founder of Talnua. And he is a massive fan of the style. So during today's interview we'll learn about that, we'll also taste 5 different amazing whiskies he is producing, we'll talk about when triple distilling is really a benefit to a whiskey, and we'll dive deeper into the history of Irish whiskey.
Here is what we'll discuss:
Where the love affair with Pot Still Whiskey started
Stranahan's as a special part of the journey
What the heck is single pot still whiskey?
Where triple distilling has a great impact
Being the first to make an Irish style pot still whiskey in America
Getting help in Ireland
The amazing growth in the Irish whiskey industry
Getting started with Talnua
What is the use of the intermediate (third) still?
Tasting the Heritage Selection blend
Tasting the Bourbon Cask and Stave Series
Building a flavor profile from multiple toasts and chars of wood
The rareness of consistency
Flowing from the nose to the palate to the finish
The 1785 malt tax and the expansion of single pot still
The rise and fall of Irish whiskey
Tasting Continuum Cask
Whiskies that demand a second go
Showcasing the diversity of pot still whiskey
Is Single Pot Still an American Single Malt?
Your local distiller
Tasting Virgin White Oak Cask Whiskey
Tasting a peated expression
The cost of shipping whiskey
‼️ DISCLOSURE ‼️
Talnua Distillery provided me with 5 mini-bottle samples to talk about on the podcast.
#️⃣ TAGS #️⃣
#whiskeytube #potstill #irishwhiskey #coloradowhiskey #talnua
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