Loading Events

« All Events

  • This event has passed.

Show Notes

March 25 @ 8:00 am - 5:00 pm

 Hour 3 Topics

Doug Hall, Senior Director of Marketing at Raybern’s   – National Cheesesteak Day 

Search The Site

Blog Post Categories

Hour 1 Show Notes

Movie Reviews

 

The Lost City

Quality: Andy 3.0 / John 3.5
Political: Andy & John 2.5
Moral: Andy & John 2.5 

Comments  

The Infinite Storm

Quality: 4.0
Political: 3.0
Moral: 2.5

Comments 

The Movie: Uncharted /Comments  

Hour 2 Show Notes

Revenant 
6 Days Seven Nights 
Lord of the Flys 
Martian 
Life of Pi 
Everest 
Apollo 13 
Dunkirk 
Jurassic Park/World 
The Mountain Between Us 
Cliffhanger 
Castaway 
Taken 
The Edge 
Jumanji 
Die Hard 
PitchBlack 
47 Meters Down 
Sharknado 
Hunger Games 
Born Identity 
Day After Tomorrow 
28 Days Later 
Against the Sun 
Behind Enemy Lines
Murder in the 1st
The 33 
Hawkshaw Ridge
Crawl
The Shallows
Rambo
Aliens 
Deliverance 
War of the Worlds 

All is Lost
Divergent
Legend of Tarzan
Papillion
Open Water
Defiance
Adrift
Heart of the Sea
Lone Survivor
Into the Wild
Book of Eli
Finest Hour
Dances with Wolves
Speed
Predator
The Hunt
Deep Water Horizon
The Rock
Overboard
Wild
Black Water
Captain Phillips
Swiss Family Robinson
Unbroken
Blue Lagoon
Eight Below
Cliffhanger
Oblivian
Misery
Jeremiah Johnson
Flight of the Phoenix
Escape from
New York
The Grey
Independence Day

White Squall
Alive
30 Days of Night
Buried
World War Z
Happy Death Day
Bird Box
Quiet Place 1&2
Invasion of the Body Snatchers
I am Legend
Titanic
Zombieland
Vertical Limit
Perfect Storm
Dante’s Peak
127 Hours
Mad Max Fury Road
Planet of the Apes 
Walkout 
Dune
Predator 
Reign of Fire 
Sean of the Dead
The Thing
The Core 




Hour 3 Show Notes

National Cheesesteak Day

Doug Hall, Senior Director of Marketing at Raybern’s  

Potato Wedges 

Ingredients: 

  • 4 large potatoes  
  • 1 ½ tsp paprika  
  • 1 tsp garlic powder 
  • Sea salt 
  • Freshly ground pepper 
  • Cooking spray 

Directions:  

  1. Preheat the oven to 400 degrees F.  
  2. Wash the potatoes to get rid of any dirt. Peel if desired.  
  3. Cut the potatoes in half lengthwise. Place each half flat-side down and cut each half lengthwise again. For larger potatoes, cut each wedge in half again (lengthwise) giving you a total of eight wedges. 
  4. Add the wedges to a large mixing bowl. Spray with cooking spray (or if using olive oil, drizzle with about two tablespoons olive oil) then toss everything together to coat.  Season well with salt and pepper. 
  5. Spread the wedges in a single layer over a large baking sheet lined with non stick foil and bake for 35 to 40 minutes, or until golden and cooked through. 
  6. Remove from the oven and while they are still hot, season with salt to taste. Enjoy!  

 

Crunchy Sprout Slaw 

Ingredients: 

  • 2 ½ cups brussels sprouts 
  • 2 carrots, different colors if possible, peeled 
  • 8 radishes, different colors if possible 
  • 2 small red onions 
  • 2 tsp red wine vinegar 
  • 1 tsp English mustard 
  • 1/4 cup extra virgin olive oil 
  • 1 long red chili, seeds removed, finely chopped 
  • 1/4 cup flaked almonds 

 

Directions:  

  1. Using a food processor, grater or sharp knife, finely shred the sprouts, carrots, and radishes. Combine in a large bowl and set aside. 
  2. Using a mandoline, thinly slice the onions into rounds. Transfer to a small bowl and toss with half the vinegar and a pinch of salt. Set aside to pickle slightly. 
  3. In another small bowl, whisk mustard, oil and remaining 1 tsp vinegar together until smooth. Season, then stir through chili. 
  4. Place almonds in a frying pan over medium heat and toast, tossing, for 2 minutes or until golden. Set aside. 
  5. When ready to serve, toss the shredded vegetables with dressing and arrange on a large platter. Scatter with pickled onion, sprinkle with toasted almonds. 

 

 

Search The Site

Blog Post Categories

Details

Date:
March 25
Time:
8:00 am - 5:00 pm
Event Categories:
, , ,