Yes, at 6:30p PT they switched to Dodger Talk. There are a bunch of alternatives especially for those of you listening on Talk Stream Live which has multiple affiliate links. Just get out of the KABC link and hook up to the TRN or KDOX link which is live all three hours of the show.
Thanks :)
On KABC Radio Tonight with Johnny Phillips at 7pm PT
Tammy | October 6, 2011 
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Tammy | September 9, 2011 
Tammy Radio Presents: MST3K-Style Coverage of Obama’s “No Jobs” Speech
Tammy | September 8, 2011 
Public Podcast: Today’s Tammy Radio Show 9-7-11
Tammy | September 7, 2011 You must be logged in to post a comment.
hi there! I can’t see your show listed on talkstreamlive.com. I found it once about 3 weeks ago and was able to stream it, but have not seen it since:( Is it because i am streaming from Denmark? Some shows listed there will not let me stream because i am in Europe. But their shows are still listed.
All the best!
[You should have no problem being in Europe, as long as your computer can stream, you can get Tammy Radio. The Tammy Radio stream is available only at specific times. M-F there are two blocks when you can catch it: 12p-3p ET and a repeat immediately after, 3p-6p ET.
For the Saturday round up show, the one time it is available is live from 7p-10p ET. If you miss that block of time, you won't get the link for the stream. Apply the time difference from Denmark to New York and you'll know when to look for the stream. Thanks for asking.--Jim, ed.]
Seeing as it IS St. Patrick’s Day…and a lot of people are hesitant to tackle corned beef and cabbage, I figured I’d share the New York method with the rest of Tammy World:
One 2 LB Corned Beef
1 Teaspoon Peppercorns
2 Dried bay Leaves
1 fresh cabbage
12 medium red potatoes
1 LB Bag (approx. five) fresh carrots
Fresh Parsley
Butter
1 clove fresh garlic
1 medium sweet onion
One Harp Lager Beer (optional)
Prep and cooking time: 3 hours
In a large stock pot that will hold all ingredients, place the brisket (best side up) in the bottom of the pot. Add the spice packet OR one teaspoon of peppercorns and two bay leaves. Cover the brisket generously with water and one bottle of Harp lager (optional). Bring to a boil. Reduce heat, cover and simmer for 2 hours (or about 60 minutes per pound).
While the brisket is cooking, scrub and rinse the red potatoes. Remove any eyes or bad spots without removing the peel. Quarter the potatoes (or halve or leave whole if tiny). Cover potatoes with water until you are ready to use them.
Remove the outer leaves from the cabbage head until the leaves are entirely light green (should not be that many). Rinse and cut the cabbage into quarters through the spine so the leaves stay together. Set aside. Peel carrots and cut them into quarters (or smaller if so desired). Peel and cut onion into eighths. Set both aside. Rinse the fresh parsley and chop up just the leaves (tops) into tiny pieces.
After the 2 hours, add the potatoes to the water on top of the brisket. Add more water if needed to cover everything. Bring back to a boil. Reduce heat, cover and simmer for 10 minutes. Add the cabbage on top of the potatoes and add the onion and carrots on top of the cabbage. Again, add water to cover everything if needed. Bring back to a boil. Reduce heat, cover and simmer for 20 minutes.
After 20 minutes, check the cabbage to see if it is tender. If not, simmer for another five minutes. You shouldn’t undercook cabbage and it’s next-to-impossible to overcook it. When done, place the potatoes, carrots and cabbage in a large serving bowl and add lots of butter (more is better than less). Cover bowl to keep vegetables warm. Feel free to add some broth from the pot for flavor (and to keep the veggies warm).
Place the brisket on to a carving board and allow it to rest for at least 15 minutes. When you are ready to carve, remember to always slice the meat across the grain.
Enjoy!