I eat it 3× a week

!grillers !food

Got my hands on this thicc butt ribeye. People that pay for things are stupid

Whatever they put in those sauces is magic

For a long time I thought they were a meme but it's surprisingly useful. It's like a turbo charged toaster oven. It can cook chicken breast in like 12 minutes, frozen pizza in 8. And it's really easy to clean.

Thank you for coming to my ted talk

very yummy yummy in my tummy tummy

I recently killed and ate a large snapping turtle.

I'd go into detail about the mess of butchering but there is no butchering hole so I'm just going to talk about the cooking.

I fully deboned the meat and sliced it into chunks. There were two notable types of meat on the turtle, the body meat and the neck meat. The meat on the legs, tail, shoulders, etc. was dark, while the neck and jowls were white. I cooked a small piece of each without seasoning in butter. The white meat tasted like a sweet, tougher version of alligator. The dark meat also had a sweet flavor with a somewhat tough, stringy texture.

Though I hadn't tasted it in the small pieces I cooked, I had heard of the meat having a muddy taste to it, so I soaked it in sprite for two hours to remove any bad flavors. Once it was done soaking, I drained the sprite and dried the meat. I generously seasoned the meat with salt, pepper, paprika, chili powder, garlic powder, onion powder, and MSG. I put the meat in a bag and let it sit in the spices overnight. The next day I deep fried the meat. I went flour to egg to panko for the breading and fried some of the meat in lard and the rest in vegetable oil.

The fried turtle had a great taste, the naturally sweet flavor was noticeable even after the seasoning and frying. The texture was far too tough though. Small pieces were fine, but anything larger than bite-size was too tough to eat and had to be cut up. The white meat ended up much tougher than the dark meat.

I think next time I'll fry it again, but cut it up into much smaller chunks. I like the sweet flavor the meet has and I think it would be lost in a soup or stew.

Lmao

THE LIST:

Chickpeas

Rice

Pickled red onions

Chipotle seasonings

Peri peri sauce

Frozen spinach

corriander seeds (grinded in mortar and pestle)

Smoked Paprika

Sour Creme

THE METHOD:

-empty canned chickpeas and rinse with water.

-place in microwave on a plate for 5 minutes (will dry out surface moisture and make for even crisper results)

-toss in medium heat pan with olive oil

-mix spices and salt/fresh cracked pepper

-toast spices until fragrant

-add peri peri sauce and mix

-add frozen spinach and water

-cook until thick and spinach cooked

-mix a 1/2 tablespoon of sour creme

-sit for a minute

-assemble burrito and enjoy!

the pancakes were just a premade mix, kodiak, because i was feeling lazy

first time i've done potatoes in the air fryer they were amazing

sorry about the lighting

I’m a burger and obviously we make plenty of sandwiches for lunch n such but I’m curious what the goto lunch food is for non-Westerners?

I'm quite baffled at how this is supposed to be better than just ordering a pizza and getting it delivered normally.

Robot-powered Zume Pizza, which was recently said to be valued at close to $4 billion, is no more—at least not as a pizza-making operation.

The 5-year-old Mountain View, Calif.-based company this week said it will cut 172 jobs there, 80 jobs in San Francisco and 78 positions in Seattle, according to documents filed with state labor agencies.

In laying off 53% of its workforce, Zume is shutting down its pizza delivery business and is shifting its focus to food packaging, production and delivery systems. The focus shift will require the company to add 100 new jobs, which the laid-off employees could apply for, according to a Zume spokesperson.

The company was reportedly burning through $10 million a day last summer, with that figure rising significantly by the end of the year, according to Bloomberg news service.

more details from wikipedia

Zume was founded in 2015 as Zume Pizza[4] by Chairman and CEO Alex Garden[5] and Julia Collins.[6][7] In 2016, it raised $6 million in Series A investment funding from Jerry Yang[8] and SignalFire, a venture capital firm.[9]

Zume's initial business proposition was the automated production and delivery of pizza, which would largely be made by robots and cooked en route to customers.[10][9] In September 2016, it delivered its first pizzas. They were cooked in a van equipped with 56 GPS-equipped automated ovens, timed to be ready shortly before arrival at the address, and then sliced by a self-cleaning robot cutter.[6][7][11] The pizza preparation process was partly automated by November 2016.[12]

The company secured a patent on cooking during delivery,[8][13] which included algorithms to predict customer choices, and planned to partner with businesses to provide other robot-prepared meal components, such as salads and desserts.[13] In fall 2017, Zume raised $48 million in Series B funding.[14]

Baking pizzas in a moving vehicle proved to be impractical, and customers complained about quality problems with the robot-made pizzas; the idea was eventually shelved.[15]

https://old.reddit.com/r/VeganFoodPorn/comments/1483mvy/ethiopian_food_is_everything/?sort=controversial

Arbycels, I fully approve of this. I'd give it a good 8.5/10 when Wendy's is like 7/10.

If you don't live near an Arby's, frick you.

Select Quotes for those too lazy to click:

>Researchers say they may be able to explain how light drinking benefits the heart, and its main effect doesn’t stem from changes in the blood – as scientists once thought – but from its actions in the brain.

>For decades, large epidemiological studies have shown that people who consume moderate amounts of alcohol – less than one drink a day for women, and one to two drinks a day for men – have lower risks of major cardiovascular events like heart attacks and strokes compared with people who abstain from alcohol completely as well as those who drink more.

>Scientists have never been able to tease out exactly why this is the case, however. Alcohol seems to increase levels of HDL, the “good” cholesterol, and drinkers have lower levels of a sticky protein called fibrinogen in their blood, which may reduce the risk of dangerous clots. And in small amounts, alcohol may increase insulin sensitivity. But these don’t seem to fully explain the benefit.

>Dr. Ahmed Tawakol, senior author of the study and co-director of the Cardiovascular Imaging Research Center at Massachusetts General Hospital, noted that after you have a little alcohol, before you feel buzzed, you feel relaxed. “If you think of short-term alcohol, the first effect that people get … is a little bit of a destressing response,” he said.

>“We found that the brain changes in light to moderate drinkers explained a significant portion of the protective cardiac effects,” Tawakol said. The benefits were especially prevalent among people with a history of anxiety. “Alcohol was twice as effective at reducing major adverse cardiac events among individuals with stress and anxiety,” Tawakol said. “It was about 20% in most patients but 40% relative risk reduction among individuals with prior anxiety.”

>Tawakol studies something called the stress neural network, which is centered around a part of the brain called the amygdala. When the amygdala is overexcited, it turns up the sympathetic nervous system, setting the body up for a fight-or-flight response. This causes blood pressure to go up and increases inflammation. Certain neurons also become activated in the process and direct the bone marrow to release more pro-inflammatory cells. The endocrine system is activated and pumps out cortisol, telling the body to store fat, which increases the risk of diabetes and high blood pressure, and adrenaline, which further turns up blood pressure. Over time, this cascade of effects may drive up the risk for heart attacks and strokes. The brain scans of light drinkers showed markedly less activity in the amygdala than both non-drinkers and heavy drinkers, Tawakol said, even though they had fasted before their scans, so there was no alcohol in their system, indicating that light drinking may have an effect even after the buzz wears off.

!boozers plenty of good (and science-backed!) reasons to keep up the consumption!

In this stir fry:

• Shrimp (obviously)

• Broccoli (no shit)

• Garlic

• Galangal

• Some really nice scallions I got at the farmer's market

• Weird purple japanese pickles called Shibazuke

• Carrots

• Sauce: shaoxing wine / red miso / soy sauce / sugar / sambal / rice vinegar / cornstarch

Turned out pretty good I thought. Didn't do a recipe writeup this time because the recipe is basically cook stuff in an extremely hot pan until it looks like you ought to eat it.

Marsey Bardfinn (her canonical surname), I fricking love corn on the cob. Gobbled up 4 ears for dinner (no salt, no butter; cause I'm not getting discount corn like some people might) along with a spinach salad. Really rare that I don't have some meat all day, but it's fricking corn season.

In Canada it's pretty common to put syrup on pork (ground pork, sausages, whatever)

But do u non-leafs do it?

!leafs do u add it when u make pork?