> be me, vacuum chamber enthusiast

> get a bunch of McD's burgers, big brain time

> vacuum seal those bad boys, air = enemy

> fast forward, craving hits

> whip out sous vide machine, it's science time

> gently thaw burgers in warm water bath

> feels like a chef, minus the hat

> perfect thaw, no microwave massacre

> burgers still juicy, flavor level 100

> saved time and cash, McD's trip avoided

> sitting back, enjoying gourmet fast food

> mfw I've hacked the fast-food system

Do you agree with them /h/food? I for one heard they don't wash their chicken in France. And Lawry's isn't being sold there either.

Reddit discusses: https://old.reddit.com/r/BlackPeopleTwitter/comments/1633m2u/the_french_need_a_reality_check_on_their_shitty?sort=controversial

What would you rather eat?

Sorry for the ugly pic, what's important is the recipe.

Through years of experimentation I have created the ultimate (according to my tastes) red borscht recipe. If you've never had it, it's a slightly sweet beet soup that you can customize in endless ways, but it typically has meat or beans and cabbage. It's a good meal for any season, extremely cheap, very healthy, and beets are good for your liver, so you should try it. It takes around 2-3 hours to cook but most of that's just letting it simmer and occasionally adding crap to the pot.

Ingredients

1. 1-2.5 lb cartilaginous red meat, ideally with bone (A big skin-on pork shank is my ideal cut, braised pork skin tastes great and thickens the broth. Can sub meat for dark kidney or cannellini beans) - precut stew meat works but you're paying more for someone else to do something that takes a couple extra mins of work

2. 3 medium or 4 small red beets (generally the smaller the sweeter, and ones with stalks still attached tend to taste better)

3. 4 medium cloves garlic

4. 1 large onion or 2 small

5. 1 gigantic carrot, 2 regular grocery store carrots, or 3 farmer's market/upscale grocery carrots

6. 1 can tomato paste

7. dash of white or white wine vinegar (be careful)

8. small fistful of flat leaf parsley

9. 2 medium bay leaves or one large

10. liberal amount of marjoram to taste

11. about a tsp of mexican oregano to taste (optional)

12. about a tsp of paprika to taste

13. half a white cabbage

14. chicken stock, 2 chicken stock cubes, or water

15. black pepper and salt to taste

16. white sugar or 2 prunes (optional)

Serve with:

• sturdy bread like a baguette

• dill

• sour cream, smetana, cream cheese, etc.

Directions

1. Cut the onion in half and dice one half; set the other half aside

2. Mince garlic

3. If you bought a whole cut of meat, you can process it into pieces ahead of time or simmer it first, then pull it out if you're lazy. That'll increase cook time though

4. Heat up your largest stock pot on the stovetop at about medium heat (I usually let the fat from the cut render but if yours doesn't have a lot of exposed fat then add some oil. Lard highly recommended if you're using beef). Add the meat and stir around for a few mins.

5. Add onions and sweat for a couple mins, then add bay leaves and garlic and sweat for a couple more mins. Make sure not to brown anything, the mallard reaction ruins the clean flavor

6. Add tomato paste, stir around for a couple mins, then add paprika and stir for a few secs until the paprika smell diminishes. The timing for these first few steps isn't important due to the aforementioned mallard reaction note.

7. Add stock/water with bullion/water and a dash of vinegar along with marjoram, parsley, and oregano.

8. Simmer for at least an hour, though it'll take longer if you're removing the meat and cutting it into pieces during the cooking process (it took the shank in this round about 1.5 hrs). You want the meat to be somewhat pliable but not super soft yet so that the pieces don't dissolve into pulled pork

9. Meanwhile, peel beets and cut each of them into halves. Divide the halves and cut half into small, thin pieces or throw into food processer and cut the other half into rough cubes or matchsticks (you could do one or the other but having both makes the texture more interesting)

10. Throw the beets into the pot

12. About 30 mins after the beets have been added, taste the broth. If your beets are really shit then you can add sugar or prunes here to sweeten it . Otherwise adjust your salt, spices, vinegar, etc. if you need to

13. Meanwhile, cut carrots into matchsticks or shreds or throw into food processor and cut the reserved half of the onion once through the middle, then crosswise into thin slivers

14. Toss the carrots and onion into the pot after the beets have been in there for 40-60 mins

15. Dice the cabbage half into squares or cut in small thin slivers.

16. Add cabbage to pot after carrots and onion have been in there for about 15 mins

17. Cook soup for 10 more mins, adjust to taste again if you need to

18. Serve with dill (can sub parsley), sour cream or w/e, and bread

i love instagram reels pic.twitter.com/olPTnpeBfv

— P.E. Moskowitz (@_pem_pem) November 12, 2023

This is her:

#relatable:

Don’t forget the difference this #Thanksgiving.

Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr

— PETA (@peta) November 22, 2023

Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs

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

Ok A she’s my new favorite person and B this is what irl tradwives are but nobody is ready for that convo. Sorry bro she’s probably not some ethereal size 0 walking through a field of sunflowers pic.twitter.com/KQWgMCNigz

— Saint Q 🏙️💫🌊👽🛸 (@SaintQ92) November 29, 2023

Internet vids are a great way to get folk to post their:

Internet weirdos are creepily into her personality:

Jesus at this point just sexualize her instead you friendless losers:

Seriously you all need to touch grass:

Thankfully a real tradfood consumer interrupts this wholesome nonsense:

These folk argue for a while.

8lb of crab

Changes:

• ancho instead of cayenne (not bad, but inferior I think)

• no corn (I prefer it with but it's not huge)

• jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)

• smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)

Overall is still excellent though

That's all thanks

Back to bed time. Night night everyone.

https://rdrama.net/h/food/post/240460/what-did-mcdonalds-mean-by-this

Thank you to @PrettyKitty for alerting me to this delicious burger. You made this all possible

The burger is plated in a unique Double Big Mac Box with purple accents. It's barely able to contain the juiciness of this treat.

This monster was a bit intimidating if I am being honest. Smells a bit beefier than a normal Mac and i believe that is some grilled onions placed between the stacked patties. I was originally a bit disappointed it wasn't a bit more sauced, but that proved to be a non issue.

It was much easier to bite than I anticipated. This burger is much better than a normal Big Mac. The Double provides a much beefier taste without changing the tried and true thin patty texture that I prefer. The Meat:Cheese:Veggie Ratio is spot on here. More sauce would have ruined the delicious beefiness produced by this burger and made it a mess to eat.

The onions between the patty really do it for me. Not 100% sure they are grilled, but I am guessing they are. Once again, it's just setting itself miles ahead of the normal Big Mac.

Considering that the Big Mac is already one of the best and most iconic fast food burgers in the entire world, it's impressive how much the scientists at McDonalds were able to add to this classic without significantly changing the basic recipe. The Double Big Mac is a hard hitter with heavy flavor, but it's not messy and it's easy on the mouth to chew. Even as I type this, the delicious mixture of beef, onions and Mac sauce lingers in my mouth.

The Double Big Mac is unapologetically a

It's not every day you improve a classic in every way while retaining all the elements that made it great. McDonald's knocked it out of the park with this one. Highly recommend you get one for lunch or dinner today.

Edit: I have been informed that the onions are in fact not grilled. They are still delicious though

We were making offal from stomach lining, tongue, eyeballs and cheeks of sheep today 🐑 It's spot broth

Normies run away in disgust

Boks fight here against each other as dominant males try to conquer each others terf across fence lines and destroys fences

We have a generator on a trolley

Went hunting and helping hunters today

Free State hunting is hard cuz there's zero cover, it's a very vegetation sparse steppe type biome

One method is trying to hunt them from a vehicle and try to creep into their comfort zone before they bolt and shoot them from range

These are milestones of medieval Khoisan who milled down Maize 🌽 and grain into bread 🍞 or Pap

Met a Multi 🪙 gold 🥇 medallion Olympic South Africa shooter

These guys are so intense they use fricking bubble levels to keep their rifles orientated precisely towards gravity

Saw Sable

Made mortal enemy