So fresh n so clean

/s

They're Ok. Smell and look absolutely horrible but taste like a very weak tuna and practically melt in your mouth.

Got a can after I heard that millionaires eat them for bigbrain power. Anyway, now that I've had them I should be reaching bardfinn grade soon so I'll be seeing you from the top of MENSA.

I actually threw the steak back on for another minute since it was a little too rare this time and I forgot to take another picture

https://www.facebook.com/story.php/?id=219551528990955&story_fbid=1389407262005370

I was reading the Wallstreet Journal today while beating my son and voting for Joe Biden when I saw this really tasty summer recipe.

I had just enough dill left in my herb garden to garnish, though had to settle for dried dill earlier in the process to get the full flavor.

10/10, would recommend. Unless your sous chef works weekends (I'm trying to get better at respecting CA labor laws), 20 minutes is an unrealistic expectation. Put an hour aside.

I'm pairing it with the remaining 90% of ouzo I have left over.

Shipping your small box inside a much bigger box? Just throw like 6 air bags in it it'll be ok

Someone here (sorry don't remember who) recommended lime juice and Tajin seasoning on wings so I gave it a try. Before air frying I coated them with chili powder, garlic powder, and smoked paprika. After I tossed them with lime juice and Tajin. I don't normally do dry seasonings on wings, I prefer sauces, but these were pretty good. The double lime from the juice and Tajin was a good choice. I'd make them again.

The fries are Ore-Ida extra crispy frozen fries, they come out really well in an air fryer. Not quite as good as fresh fried fast food fries but close.

My time trying them this rare, wish me luck

Would this be the best way to cook ground beef in an air fryer?

4/5 of the local Italian spots I've been to are so bland and boring. Pasta isn't even hard, just add salt, black pepper and a touch of garlic come on. And they charge restaurant tier prices too for that tin foil nonsense

$5 meal enough for 2:

Hard boil and peel 2 eggs.

Dice a small bunch of chives and pull a bunch of cilantro leaves in preparation for garnish.

Boil water for two packets of dry ramen. (Use chicken/beef/veggie stock instead of using water with ramen flavor packets if you have it!) Cook less time than the packet says, they will over cook.

Dice half a green pepper, a quarter yellow or sweet onion, two sticks of celery. Sautee veggies on medium-high heat.

Right before veggies are done, add noodles to boiling water. Add sauteed veggies. Add hard boiled egg. Add seasoning packets to taste (if you didn't use stock). Remove from heat and add chive/cilantro garnish.

Yummy.

I have a craving for eggs so I want to know how dramanauts like their eggs.

Provençal Beef Stew

One of the most ancient of Provençal dishes, the simple beef stew is made glorious by the slow simmering that transforms the meat into tender, richly seasoned morsels. Authentic recipes will call for five to six hours of cooking time; we've achieved delicious results by oven baking the stew for hours at a low temperature.

Category Main, Dinner

Cuisine french

Total Time 4h 30m

Ingredients

• 3 tbsp olive oil.

• 3 lbs beef chuck, cut into 1- to 2-inch chunks.

• 2 medium-size onions, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 5 carrots, peeled and quartered

• 6 plum tomatoes, coarsely chopped

• 8 fresh sage leaves, coarsely chopped, or 1 tsp dried sage leaves

• 1 tsp dried herbs de Provence or thyme leaves

• 4 whole cloves

• 3 strips of orange peel (1/2 inch wide)

• 1 bay leaf

• 1 tsp salt

• 1 tsp ground black pepper

• 1 cup red wine

• Water

Instructions

Steps

1. In ovenproof 5-quart dutch oven or casserole, heat 1 tbsp oil over medium-high heat; brown beef in batches on all sides. With slotted spoon remove beef and set aside.

2. Add remaining 2 tbsp oil to pan. Reduce heat to medium and add onions and garlic. Saute 5 minutes.

3. Stir in carrots, tomatoes, sage, herbes de Provence, cloves, orange peel, bay leaf, salt and pepper.

4. Pour red wine over all; add browned beef and enough water to cover and stir to blend. Heat mixture to a gentle simmer.

5. Meanwhile, heat oven to 250F.

6. When mixture begins to simmer, remove from heat, cover and bake 2 hours, stirring occasionally.

7. Uncover stew and bake 2 more hours, or until beef is very tender and stew thickens.

8. Serve, or cool, cover and refrigerate. Provençal Beef Stew will taste even better the next day.

@Penny

do you like my color coded veggies?

Sauce is bibigo hot and spicy Korean bbq sauce