Episode #35: China Expert Jan Jekielek Of The Epoch Times Warns About Virus Lies
Our good friend Jan Jekielek of the Epoch Times joins us on today’s episode. Jan is an expert in modern Chinese relations, government, and culture. He gives us an inside look into the Communist Party of China, the CCP Virus, propaganda and more. We also discuss the mainstream media and how the media could be doing the CCP’s bidding as they report on the virus. Jan is an incredibly knowledgeable guest and his work can be found at The Epoch Times and on his show American Thought Leaders.
Listen to the podcast: https://anchor.fm/ap-scoop/episodes/3…
This week we also talk about how the media and Hollywood are dealing with the coronavirus and the lockdowns in Los Angeles County. If you haven’t seen it yet – the left’s favorite celebrities got together to create a very cringeworthy rendition of John Lennon’s “Imagine.” It shows just how out of touch Hollywood is with the rest of the world!
We also share some great recommendations for recipes, audiobooks, and other things to get you through the quarantine. Stay safe and thank you for listening!
China/Coronavirus and Jan interview 1:52
Media Malpractice 19:45
Panic Buying 23:23
The Best Quarantine Memes 27:13
Daily Wire Article/Corporations and Coronavirus 28:23
Best and worst of the internet – Anthony Hopkins/Gal Gadot 34:51
Arnie video 40:24
Things for free online 43:45
Patrick Stewart 46:00
Mark Steyn Audiobooks 47:40
Pork Recipe 50:22
PORK IN CIDER VINEGAR SAUCE; (DELIA SMITH)
PORK SHOULDER IS AN EXCELLENT CUT FOR BRAISING, I DIDN’T BOTHER WITH THE CREME FRAICHE And I didn’t reduce the sauce, still yummy.
2 lb (900 g) pork shoulder, trimmed and cut into 1 inch (2.5 cm) cubes salt and freshly milled black pepper
1 pint (570 ml) medium sweet cider
5 fl oz (150 ml) cider vinegar
½ oz (10 g) butter
2 tablespoons groundnut or other flavourless oil
12 shallots, peeled
4 fresh thyme sprigs
2 bay leaves
1½ level tablespoons crème fraîche
ADDITIONAL Pre-heat the oven to gas mark 3, 325°F (170°C)
Using a fan-assisted oven? Click here
You will also need a wide, shallow flameproof casserole, 4 pint (2.25 litre) capacity.
METHOD First, place the casserole over a fairly high heat and add half the butter and 1 tablespoon of oil.
Meanwhile, dry the pieces of meat with kitchen paper then brown them a few at a time in the hot fat, transferring them to a plate as they brown. After that, add the rest of the butter and oil and, when that’s very hot, add the shallots to the pan and carefully brown these on all sides to a nice glossy caramel colour. Now pour the cider and cider vinegar into the pan, stir well, scraping the base and sides of the pan, then return the meat, add the thyme and the bay leaves and season well.
As soon as it’s all come to simmering point, transfer the casserole, without a lid, to the oven for about 1 hour and 15 minutes, or until all the liquid is reduced and the meat is tender.
Now remove the meat and shallots to a warm serving dish, discarding the herbs, then place the casserole back over direct heat.
Bring it up to the boil and reduce the liquid to about half its original volume. Finally, whisk in the crème fraîche, taste to check the seasoning, then pour the sauce over the meat and serve.