November 6, 2025 • 12 mins
New Recipes We Love and the Best of Omaha Steaks | Extra Funny
On this episode of Extra Funny, the crew swaps their favorite new recipes, from easy weeknight wins to surprisingly impressive dishes worth bragging about. Food takes center stage, and the laughs come fast as everyone shares kitchen wins, fails, and flavor obsessions.The conversation gets even tastier with a breakdown of top picks from Omaha Steaks. From standout cuts to comfort-food classics, the crew debates the best bites and what makes them worth adding to the table. Bring a snack, press play, and come hang out for some delicious conversation and big laughs.
Listen commercial free at PRIME PLUS: TJRiggins.com/Prime
On this episode of Extra Funny, the crew swaps their favorite new recipes, from easy weeknight wins to surprisingly impressive dishes worth bragging about. Food takes center stage, and the laughs come fast as everyone shares kitchen wins, fails, and flavor obsessions.The conversation gets even tastier with a breakdown of top picks from Omaha Steaks. From standout cuts to comfort-food classics, the crew debates the best bites and what makes them worth adding to the table. Bring a snack, press play, and come hang out for some delicious conversation and big laughs.
Listen commercial free at PRIME PLUS: TJRiggins.com/Prime
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
The regular recommended daily dose of funny is just not enough.
Speaker 2 (00:04):
Thankfully we have extra funny with t J and Riggins.
Who girl, I have a lot to do around his
house today. You know, Jody's working today at her little job.
So you know, I do my laundry now. I took
that over the whole time we've been married, Jody has
(00:28):
done all the laundry. So I do mine now to
help out. But here's what's happened, is that because when
I work from home, now I'm I'm here and I'm
just down the hall from the laundry room. So it's
no big deal to do that. But a couple of
nights this week I've I've cooked, but no big deal.
(00:50):
I used to cook every night, right, but you know
I have to cook things that I can eat on
my diet, you know. So Jody was volunteering at this
golf tournament for the Temple team the other day our friends,
and so I said, well, I'll throw something together for dinner.
(01:11):
And she loves my chicken noodle soup. But I didn't
have time for that. I didn't have time to boil
chicken shred it strain the broth, you know, sim let's
do all that stuff. So I said, let me see
if I can work up a quick chicken noodle soup
(01:32):
and still have it be homemade. And then I will
do the noodles separately, so she can put noodles in
her bowl and cover it with the soup, and then
I can just have the soup. So I need the
soup to be thicker than a regular chicken noodle soup
and with more chicken in it. So I went and
(01:53):
got one of those damn rotesserie chickens and I took
it off the bone, and then I made the stock
of the soup with box chicken broth, which, oh my god,
it killed me to do, absolutely crushed me to do that,
(02:17):
but I was in a pinch, didn't have all day
to be cooking. Just because I'm working from home doesn't
mean that I'm not doing anything. So did that, and
then I put cream of chicken soup in it. Campbell's
Cream of Chicken soup make it a little creamier. And
(02:38):
then I bumped it up flavor wise by putting better
than bouyon in it, so then that made it taste
like a richer broth, and then through the chain and
it was really good. As a matter of fact, it
was good enough that I may not ever do the
other one again. Really the law form unless I'm cooking
(03:02):
it to you know, send to somebody's house who's you know,
had a tragedy. It's a meal chain, maybe I would
do it.
Speaker 1 (03:07):
Yeah, but if that one's you know, neck and neck
is good just you know, saving time.
Speaker 2 (03:13):
Yeah, but I'm also not putting the love in it.
And that's what is. You know. Everybody always asks me
how my cooking is so much better than everybody else's
in the world, And I just say because of the
love that I put in it. And I'm the only
person that says that.
Speaker 1 (03:29):
Yeah, that's never heard that before.
Speaker 3 (03:32):
That's a TJ original right there. He puts the love
in it.
Speaker 1 (03:36):
Yeah, that's the difference.
Speaker 2 (03:38):
Yep. You before that I did. I did beef tips
and gravy over rice with black eyed peas and and
mustard greens.
Speaker 3 (03:51):
That sounds really good. When you said that, I thought
that is my kind of meal.
Speaker 2 (03:55):
Yeah, well country ass Meal's favorite.
Speaker 1 (04:00):
Country cooking Country Mail. Yeah.
Speaker 2 (04:02):
Yeah, because her you know, her family's from Indiana and
they don't do that kind of stuff very much. So
her birthday meal if she you know, doesn't want to
go out for her birthday. It used to be chicken
and dumplings and chicken fried steak and white gravy and
all of that with greens and basically a New Year's
(04:24):
Day meal is her favorite. Yes, But then she started
getting all high falutin when we had Omaha steaks delivered
to the house all the time, because when we started
doing the ads for Omaha steaks and then now that's
what she wants for her birthday. We have any of those
Omaha steaks left, and I don't blame her. Those things
are so good. I mean I can't then, seriously, I
(04:48):
can't go to a nice steak restaurant and get anything
any better than those cuts that we get from Omaha Steaks.
It's just I love them good. And those burgers too.
And that's another thing. Games burgers left and you can do.
Speaker 3 (05:08):
I can hear saying it.
Speaker 2 (05:11):
You don't ever use that blackstone last thing. I'm glad
I bought you that for Father's to Day. You don't
ever use it. In other words, get out there and
cook some Omaha burgers on it.
Speaker 1 (05:20):
Yeah, is that the preferred way to cook the steaks?
Speaker 2 (05:24):
And no, I do the steaks and black iron skillet
with butter, yes on the stove to see it, and
then in the oven for the rest of it. And
it tastes as good as any steakhouse you've ever been to.
Speaker 1 (05:39):
Why do we sit here and talk about this for Twitter?
Because my mouth is literally watering. Yes, so hungry.
Speaker 2 (05:49):
I was saying all that stuff about Omaha Steaks before
we started working with them.
Speaker 1 (05:54):
Oh I know.
Speaker 2 (05:56):
But as long as we're talking about them, what is
that deal they have ring? Is it fifty percent off
site wide right now? And then if you use the
code TJ Riggins at check out, you'll get an additional
thirty five dollars off exactly, So yeah, you could be
getting asked, we got this O Myles? Thanks left.
Speaker 1 (06:19):
Yeah.
Speaker 2 (06:19):
Yeah, they deliver it right to your door, and it's
just it's awesome. I love it.
Speaker 1 (06:25):
I actually asked my family this year, would you rather
do steaks Omaha Steaks for Thanksgiving? And the answer from
everyone was yes, Yeah.
Speaker 2 (06:35):
I mean that's what we do at Christmas, that's our
Christmas dinner.
Speaker 1 (06:39):
Steak.
Speaker 2 (06:40):
Those those bacon wrapped filets from Omaha Steaks.
Speaker 1 (06:46):
So good because it's way better than dry turkey. You know.
Speaker 2 (06:50):
Yeah. Now, so when you go it's I guess a
sight wide it's fifty percent off and then with the
with our code, our discount code TJ Riggins an additional
thirty five off at at checkout. But you know, some
restrictions apply, so you can see the site for details
of them. But yeah, I don't know. I think you
could probably take one of their steaks and then just
(07:13):
cook it over the fireplace and it would be great.
You're not getting gas logs. Just put it on a
stick and put it over the gas logs and it
would be good.
Speaker 3 (07:22):
Even like even if you get a chicken breast, which
is like the most basic thing, It's trimmed perfectly. It
is the perfect edible like everything. You can tell, every
single piece of meat that you can get from Omaha
Steaks is like handled with care and delivered perfectly. Everything.
Speaker 2 (07:38):
Yeah, it's it's a great experience and easy shopping. Yeah,
especially if you got men on your shopping list for
Christmas and stuff. Yeah, that's awesome. M But yeah, my
wife's just and I don't mind. I would rather cook
outside in the fall than in the summer. And that's
what Jodie always wanted.
Speaker 1 (07:59):
Stuff in the.
Speaker 2 (07:59):
Summer when you can make some uh more of that?
What was it? Oh man, it was a stir fry. No,
it was fried rice. It was no, I know what
it was.
Speaker 3 (08:17):
It was egg roll bowls.
Speaker 2 (08:20):
No, that's what she makes. But I do a fried
rice on on the the flat top. And she asked,
when you gonna do that again? It's August one hundred degrees.
Speaker 1 (08:34):
Ye, you're like, what like abai That's.
Speaker 2 (08:36):
Where I got to put the headband on so I'm
not dripping sweat down on the Are you.
Speaker 1 (08:41):
Doing tricks like the fire the shrip?
Speaker 2 (08:45):
That's what it was. It was Cajun fried rice, that's
what it was. And it was really good. But I
can't I'll be hot. Yeah, I'll be sweating.
Speaker 3 (08:59):
Where my dad was over here. He looked at my grill.
He goes, why is there pallen on that grill? You're
not using the grill. I was like, well, not over
the summer. I'm not cooking over like open flames in July.
But I just I grilled for the first time this
season last night. It was real good.
Speaker 2 (09:13):
Well, yeah, you said you were Why did you cook.
Speaker 3 (09:15):
A bunch of chicken thighs? Okay, that's really all I
do chicken legs, chicken thighs. On occasion, I'll do a steak,
but it's just me, so it takes a lot more preparing.
Like I could use a lot of charcoal, and I
don't want to cook two chicken thighs, so I make
like a whole pack of them and just the week.
Speaker 1 (09:31):
Yeah.
Speaker 2 (09:32):
But that's another thing. People don't give me credit for
starting the chicken thigh trend.
Speaker 1 (09:41):
Yeah, that was you.
Speaker 3 (09:44):
People were just throwing them away before you said, hey,
you can actually eat these, and.
Speaker 2 (09:48):
You're like, oh, dark meat, especially you know, white people
were like dark me, get out of here.
Speaker 1 (09:56):
Now it's all the rage, thank you.
Speaker 2 (10:00):
Yeah, and are you cooking the boneless, skinless thighs riggings
or the regular ones with the skin on them?
Speaker 1 (10:08):
The stuff?
Speaker 3 (10:08):
Yeah, bone in, skin on They're so cheap, and it's like, yeah,
just hit them with like Tony's And that's basically all
I do.
Speaker 2 (10:15):
Yeah, they'll say if I could go let's say I
go to bow Jangles and if I could order a
ten piece chicken tailgate meal or whatever they call them
and only have thighs, I'd be just happy as a lark.
I don't even need the chicken legs, or as Yankees
(10:38):
call them, drumsticks.
Speaker 1 (10:40):
Are you saying they won't let you or because of
your diet?
Speaker 2 (10:44):
No, I don't think they would. I don't I could ask.
Speaker 1 (10:47):
I guess they should do that.
Speaker 2 (10:49):
You know, they charge you extra no matter what you ask.
When you're ordering wings. If you say I want all drummies,
they charge you extra. In most places they leant say
we can't do that, or they charge extra. But then
if you say I want all flats, they charge you extra.
Say okay, I don't know. And obviously you would want
(11:11):
all flats if you're gonna choose one, that's the more
flavorful of the two, is it? Yeah?
Speaker 1 (11:18):
They were.
Speaker 3 (11:19):
I saw an order of six wings at the restaurant
the other day. It was eleven ninety nine for six wings.
That's two dollars a wing. And it was like a
sports bar.
Speaker 2 (11:28):
Oh my god, they used to have. There's a sports
bar still open around here, And I can remember vividly
that on Wednesday nights they would have twenty five cent wings.
See crazy, And I thought chicken prices went back down.
Speaker 3 (11:47):
I don't know, it is not translated into the restaurants.
I was like, wait, what is that?
Speaker 1 (11:51):
Is that?
Speaker 3 (11:51):
Two dollars a wing?
Speaker 1 (11:52):
I think?
Speaker 2 (11:52):
Yeah? Pretty much.
Speaker 1 (11:53):
Good days are over. Guys in college we had dollar
vodka night.
Speaker 2 (11:58):
Yeah, yeah, the good old days. This is TJ Riggins
Extra Funny.
Speaker 1 (12:08):
Get the latest Extra Funny episode at tjiggins dot com,
all major podcast platforms, and on YouTube.
Speaker 3 (12:15):
Thank you for joining us.
Speaker 1 (12:20):
This is TJ and Riggins
The regular recommended daily dose of funny is just not enough.
Speaker 2 (00:04):
Thankfully we have extra funny with t J and Riggins.
Who girl, I have a lot to do around his
house today. You know, Jody's working today at her little job.
So you know, I do my laundry now. I took
that over the whole time we've been married, Jody has
(00:28):
done all the laundry. So I do mine now to
help out. But here's what's happened, is that because when
I work from home, now I'm I'm here and I'm
just down the hall from the laundry room. So it's
no big deal to do that. But a couple of
nights this week I've I've cooked, but no big deal.
(00:50):
I used to cook every night, right, but you know
I have to cook things that I can eat on
my diet, you know. So Jody was volunteering at this
golf tournament for the Temple team the other day our friends,
and so I said, well, I'll throw something together for dinner.
(01:11):
And she loves my chicken noodle soup. But I didn't
have time for that. I didn't have time to boil
chicken shred it strain the broth, you know, sim let's
do all that stuff. So I said, let me see
if I can work up a quick chicken noodle soup
(01:32):
and still have it be homemade. And then I will
do the noodles separately, so she can put noodles in
her bowl and cover it with the soup, and then
I can just have the soup. So I need the
soup to be thicker than a regular chicken noodle soup
and with more chicken in it. So I went and
(01:53):
got one of those damn rotesserie chickens and I took
it off the bone, and then I made the stock
of the soup with box chicken broth, which, oh my god,
it killed me to do, absolutely crushed me to do that,
(02:17):
but I was in a pinch, didn't have all day
to be cooking. Just because I'm working from home doesn't
mean that I'm not doing anything. So did that, and
then I put cream of chicken soup in it. Campbell's
Cream of Chicken soup make it a little creamier. And
(02:38):
then I bumped it up flavor wise by putting better
than bouyon in it, so then that made it taste
like a richer broth, and then through the chain and
it was really good. As a matter of fact, it
was good enough that I may not ever do the
other one again. Really the law form unless I'm cooking
(03:02):
it to you know, send to somebody's house who's you know,
had a tragedy. It's a meal chain, maybe I would
do it.
Speaker 1 (03:07):
Yeah, but if that one's you know, neck and neck
is good just you know, saving time.
Speaker 2 (03:13):
Yeah, but I'm also not putting the love in it.
And that's what is. You know. Everybody always asks me
how my cooking is so much better than everybody else's
in the world, And I just say because of the
love that I put in it. And I'm the only
person that says that.
Speaker 1 (03:29):
Yeah, that's never heard that before.
Speaker 3 (03:32):
That's a TJ original right there. He puts the love
in it.
Speaker 1 (03:36):
Yeah, that's the difference.
Speaker 2 (03:38):
Yep. You before that I did. I did beef tips
and gravy over rice with black eyed peas and and
mustard greens.
Speaker 3 (03:51):
That sounds really good. When you said that, I thought
that is my kind of meal.
Speaker 2 (03:55):
Yeah, well country ass Meal's favorite.
Speaker 1 (04:00):
Country cooking Country Mail. Yeah.
Speaker 2 (04:02):
Yeah, because her you know, her family's from Indiana and
they don't do that kind of stuff very much. So
her birthday meal if she you know, doesn't want to
go out for her birthday. It used to be chicken
and dumplings and chicken fried steak and white gravy and
all of that with greens and basically a New Year's
(04:24):
Day meal is her favorite. Yes, But then she started
getting all high falutin when we had Omaha steaks delivered
to the house all the time, because when we started
doing the ads for Omaha steaks and then now that's
what she wants for her birthday. We have any of those
Omaha steaks left, and I don't blame her. Those things
are so good. I mean I can't then, seriously, I
(04:48):
can't go to a nice steak restaurant and get anything
any better than those cuts that we get from Omaha Steaks.
It's just I love them good. And those burgers too.
And that's another thing. Games burgers left and you can do.
Speaker 3 (05:08):
I can hear saying it.
Speaker 2 (05:11):
You don't ever use that blackstone last thing. I'm glad
I bought you that for Father's to Day. You don't
ever use it. In other words, get out there and
cook some Omaha burgers on it.
Speaker 1 (05:20):
Yeah, is that the preferred way to cook the steaks?
Speaker 2 (05:24):
And no, I do the steaks and black iron skillet
with butter, yes on the stove to see it, and
then in the oven for the rest of it. And
it tastes as good as any steakhouse you've ever been to.
Speaker 1 (05:39):
Why do we sit here and talk about this for Twitter?
Because my mouth is literally watering. Yes, so hungry.
Speaker 2 (05:49):
I was saying all that stuff about Omaha Steaks before
we started working with them.
Speaker 1 (05:54):
Oh I know.
Speaker 2 (05:56):
But as long as we're talking about them, what is
that deal they have ring? Is it fifty percent off
site wide right now? And then if you use the
code TJ Riggins at check out, you'll get an additional
thirty five dollars off exactly, So yeah, you could be
getting asked, we got this O Myles? Thanks left.
Speaker 1 (06:19):
Yeah.
Speaker 2 (06:19):
Yeah, they deliver it right to your door, and it's
just it's awesome. I love it.
Speaker 1 (06:25):
I actually asked my family this year, would you rather
do steaks Omaha Steaks for Thanksgiving? And the answer from
everyone was yes, Yeah.
Speaker 2 (06:35):
I mean that's what we do at Christmas, that's our
Christmas dinner.
Speaker 1 (06:39):
Steak.
Speaker 2 (06:40):
Those those bacon wrapped filets from Omaha Steaks.
Speaker 1 (06:46):
So good because it's way better than dry turkey. You know.
Speaker 2 (06:50):
Yeah. Now, so when you go it's I guess a
sight wide it's fifty percent off and then with the
with our code, our discount code TJ Riggins an additional
thirty five off at at checkout. But you know, some
restrictions apply, so you can see the site for details
of them. But yeah, I don't know. I think you
could probably take one of their steaks and then just
(07:13):
cook it over the fireplace and it would be great.
You're not getting gas logs. Just put it on a
stick and put it over the gas logs and it
would be good.
Speaker 3 (07:22):
Even like even if you get a chicken breast, which
is like the most basic thing, It's trimmed perfectly. It
is the perfect edible like everything. You can tell, every
single piece of meat that you can get from Omaha
Steaks is like handled with care and delivered perfectly. Everything.
Speaker 2 (07:38):
Yeah, it's it's a great experience and easy shopping. Yeah,
especially if you got men on your shopping list for
Christmas and stuff. Yeah, that's awesome. M But yeah, my
wife's just and I don't mind. I would rather cook
outside in the fall than in the summer. And that's
what Jodie always wanted.
Speaker 1 (07:59):
Stuff in the.
Speaker 2 (07:59):
Summer when you can make some uh more of that?
What was it? Oh man, it was a stir fry. No,
it was fried rice. It was no, I know what
it was.
Speaker 3 (08:17):
It was egg roll bowls.
Speaker 2 (08:20):
No, that's what she makes. But I do a fried
rice on on the the flat top. And she asked,
when you gonna do that again? It's August one hundred degrees.
Speaker 1 (08:34):
Ye, you're like, what like abai That's.
Speaker 2 (08:36):
Where I got to put the headband on so I'm
not dripping sweat down on the Are you.
Speaker 1 (08:41):
Doing tricks like the fire the shrip?
Speaker 2 (08:45):
That's what it was. It was Cajun fried rice, that's
what it was. And it was really good. But I
can't I'll be hot. Yeah, I'll be sweating.
Speaker 3 (08:59):
Where my dad was over here. He looked at my grill.
He goes, why is there pallen on that grill? You're
not using the grill. I was like, well, not over
the summer. I'm not cooking over like open flames in July.
But I just I grilled for the first time this
season last night. It was real good.
Speaker 2 (09:13):
Well, yeah, you said you were Why did you cook.
Speaker 3 (09:15):
A bunch of chicken thighs? Okay, that's really all I
do chicken legs, chicken thighs. On occasion, I'll do a steak,
but it's just me, so it takes a lot more preparing.
Like I could use a lot of charcoal, and I
don't want to cook two chicken thighs, so I make
like a whole pack of them and just the week.
Speaker 1 (09:31):
Yeah.
Speaker 2 (09:32):
But that's another thing. People don't give me credit for
starting the chicken thigh trend.
Speaker 1 (09:41):
Yeah, that was you.
Speaker 3 (09:44):
People were just throwing them away before you said, hey,
you can actually eat these, and.
Speaker 2 (09:48):
You're like, oh, dark meat, especially you know, white people
were like dark me, get out of here.
Speaker 1 (09:56):
Now it's all the rage, thank you.
Speaker 2 (10:00):
Yeah, and are you cooking the boneless, skinless thighs riggings
or the regular ones with the skin on them?
Speaker 1 (10:08):
The stuff?
Speaker 3 (10:08):
Yeah, bone in, skin on They're so cheap, and it's like, yeah,
just hit them with like Tony's And that's basically all
I do.
Speaker 2 (10:15):
Yeah, they'll say if I could go let's say I
go to bow Jangles and if I could order a
ten piece chicken tailgate meal or whatever they call them
and only have thighs, I'd be just happy as a lark.
I don't even need the chicken legs, or as Yankees
(10:38):
call them, drumsticks.
Speaker 1 (10:40):
Are you saying they won't let you or because of
your diet?
Speaker 2 (10:44):
No, I don't think they would. I don't I could ask.
Speaker 1 (10:47):
I guess they should do that.
Speaker 2 (10:49):
You know, they charge you extra no matter what you ask.
When you're ordering wings. If you say I want all drummies,
they charge you extra. In most places they leant say
we can't do that, or they charge extra. But then
if you say I want all flats, they charge you extra.
Say okay, I don't know. And obviously you would want
(11:11):
all flats if you're gonna choose one, that's the more
flavorful of the two, is it? Yeah?
Speaker 1 (11:18):
They were.
Speaker 3 (11:19):
I saw an order of six wings at the restaurant
the other day. It was eleven ninety nine for six wings.
That's two dollars a wing. And it was like a
sports bar.
Speaker 2 (11:28):
Oh my god, they used to have. There's a sports
bar still open around here, And I can remember vividly
that on Wednesday nights they would have twenty five cent wings.
See crazy, And I thought chicken prices went back down.
Speaker 3 (11:47):
I don't know, it is not translated into the restaurants.
I was like, wait, what is that?
Speaker 1 (11:51):
Is that?
Speaker 3 (11:51):
Two dollars a wing?
Speaker 1 (11:52):
I think?
Speaker 2 (11:52):
Yeah? Pretty much.
Speaker 1 (11:53):
Good days are over. Guys in college we had dollar
vodka night.
Speaker 2 (11:58):
Yeah, yeah, the good old days. This is TJ Riggins
Extra Funny.
Speaker 1 (12:08):
Get the latest Extra Funny episode at tjiggins dot com,
all major podcast platforms, and on YouTube.
Speaker 3 (12:15):
Thank you for joining us.
Speaker 1 (12:20):
This is TJ and Riggins
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Ruthie's Table 4
For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On River Cafe Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt, and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks. Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favorite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.