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Know the difference between pecorino, parmigiano-reggiano and Grana padano? Pecorino: sheep’s milk, sharpest flavor, highest in calcium, great in recipes Parmigiano: Cow’s milk, nutty flavor, highest in protein, used as a garnish or eaten in chunks Grana padano: less expensive alternative to parmigiano, includes preservatives and has a milder... show more

Cary Kelly

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140,957 Aufrufe • vor 6 Monaten •via X (Twitter)

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My family members☺️ Happy new month! Our star ingredient for this month of April is Ugba. It’s known for its strong flavor and is often used in soups, stews, and sauces. It's a nutrient rich food, high in protein, and vitamins. I cannot wait to share all the recipes that I’d make

My family members☺️ Happy new month! Our star ingredient for this month of April is Ugba. It’s known for its strong flavor and is often used in soups, stews, and sauces. It's a nutrient rich food, high in protein, and vitamins. I cannot wait to share all the recipes that I’d make

Chiamaka Nwakalor-Egemba

11,337 Aufrufe • vor 1 Jahr

Ricotta & Lemon Pasta Ingredients 1½ cups ricotta Zest of 1 lemon, divided ¼ cup olive oil Parmigiano Reggiano, to taste Salt, to taste 1lb Pasta of your choice - our favorite is fusilli! Pasta water, as needed Directions In a mixing bowl, stir the olive oil into the ricotta until smooth and creamy. Add Parmigiano Reggiano, the zest of half the lemon, and salt to taste. Mix until well combined. Cook your pasta until al dente, reserving some of the pasta water before draining. Add the hot pasta directly to the ricotta mixture. Add a ladle or two of pasta water and toss until the ricotta becomes creamy and coats the pasta. Add more pasta water as needed until you reach your desired consistency. Finish with more Parmigiano Reggiano and the remaining fresh lemon zest. Enjoy 🎥 pinaskitchen_ | IG

Ricotta & Lemon Pasta Ingredients 1½ cups ricotta Zest of 1 lemon, divided ¼ cup olive oil Parmigiano Reggiano, to taste Salt, to taste 1lb Pasta of your choice - our favorite is fusilli! Pasta water, as needed Directions In a mixing bowl, stir the olive oil into the ricotta until smooth and creamy. Add Parmigiano Reggiano, the zest of half the lemon, and salt to taste. Mix until well combined. Cook your pasta until al dente, reserving some of the pasta water before draining. Add the hot pasta directly to the ricotta mixture. Add a ladle or two of pasta water and toss until the ricotta becomes creamy and coats the pasta. Add more pasta water as needed until you reach your desired consistency. Finish with more Parmigiano Reggiano and the remaining fresh lemon zest. Enjoy 🎥 pinaskitchen_ | IG

𝕏 Cuisines

23,501 Aufrufe • vor 1 Monat

There is absolutely NO lasagne recipe more incredible than an OG Nonna’s Lasagne. Forget the quick 30-minute shortcut recipes. True Italian comfort food is an art form. If it doesn’t take half a day to make, is it even a Sunday dinner? Ingredients: 1 big onion Celery, carrots 1kg beef mince (10% fat) 1kg pork mince 16 lasagne sheets 3 tins peeled tomatoes (blended) 1 bottle of passata sauce 1 bottle of tomato paste Parsley Basil Mozzarella, parmigiano + pecorino cheese Olive oil, butter Method: Chop onion, carrot and celery very fine, cook with olive oil or butter in a pot until browned. Brown the meat - stir and cook for a bit. Add rosemary and bay leaves. Add the tomato sauce (blended tomatoes, passata + tomato paste). Cook very slow for a couple of hours until it gets more dense, like Nonna says! Get lasagne sheets → soak in lukewarm water with a little oil so they don't stick together. Sauce on the bottom of the dish, then layer: sauce + pecorino and parmigiano cheese + mozzarella cheese. Do around 4-5 layers. Top layer, no mozzarella, just parmigiano and pecorino. Put extra around corners. Put baking paper on top, then foil on top of that. Bake 30-40 minutes, start checking at 30 with a fork to see if it comes out clean. Let it sit for at least 10 minutes before serving to hold its shape. Serve and Enjoy 🎥 carbsmakeitokay | IG

There is absolutely NO lasagne recipe more incredible than an OG Nonna’s Lasagne. Forget the quick 30-minute shortcut recipes. True Italian comfort food is an art form. If it doesn’t take half a day to make, is it even a Sunday dinner? Ingredients: 1 big onion Celery, carrots 1kg beef mince (10% fat) 1kg pork mince 16 lasagne sheets 3 tins peeled tomatoes (blended) 1 bottle of passata sauce 1 bottle of tomato paste Parsley Basil Mozzarella, parmigiano + pecorino cheese Olive oil, butter Method: Chop onion, carrot and celery very fine, cook with olive oil or butter in a pot until browned. Brown the meat - stir and cook for a bit. Add rosemary and bay leaves. Add the tomato sauce (blended tomatoes, passata + tomato paste). Cook very slow for a couple of hours until it gets more dense, like Nonna says! Get lasagne sheets → soak in lukewarm water with a little oil so they don't stick together. Sauce on the bottom of the dish, then layer: sauce + pecorino and parmigiano cheese + mozzarella cheese. Do around 4-5 layers. Top layer, no mozzarella, just parmigiano and pecorino. Put extra around corners. Put baking paper on top, then foil on top of that. Bake 30-40 minutes, start checking at 30 with a fork to see if it comes out clean. Let it sit for at least 10 minutes before serving to hold its shape. Serve and Enjoy 🎥 carbsmakeitokay | IG

𝕏 Cuisines

43,206 Aufrufe • vor 29 Tagen

"Every Time You Consume 'Natural Flavors', You Could Be Eating Something Developed By Human Fetal Cells." Deborah Murtagh "The Biggest Food Companies Paid Biotech Labs To Create Flavors Using HEK-293 Human Harvested Kidney Cells." The Food Industry Is A Giant Deceptive Machine. Quotes Taken From..."Human receptors for sweet and umami taste" Peer reviewed submitted article & Senomyx's patent: "HEK-293 Human Embryo Kidney were grown and maintained at 37°C, cells were seeded onto culture plates and stimuli were tested with 24 flavor profiles of sweet and umami taste." "Human cells were generated by transfecting cloned human and rat tissue cells. The response of human cells to all sweet taste stimuli tested was a positive, contrasted with the low limited response of rat cells." Senomyx entered into product discovery & flavor development collaborations with the world’s leading packaged food & beverage companies: Cadbury Schweppes Campbell Soup Coca-Cola Kraft Foods Nestlé SA Halls Dr Pepper Trident Snapple Heinz Kool-Aid Goldfish Prego 'Natural Flavors' Are Anything & Everything Except Natural... Chemical Additives: Up to 100 chemicals, including solvents, emulsifiers, preservatives & carriers, are added to the flavor mixture & are still classified as "natural." Trade Secrets: The exact chemical composition of a natural flavor is considered a trade secret, so manufacturers are not required to list the individual chemicals, notes the Center for Science in the Public Interest. Hidden Additives: "Incidental additives" such as solvents or carriers can be present within the "natural flavor" umbrella term. The Only Difference Between Natural Flavors & Artificial Flavors Is The Origin Of The Initial Flavor Compound... After the initial extraction from a natural source, such as a fruit, root, or animal product, the flavoring undergoes extensive processing in a lab. The final 'natural flavor' product is a complex mixture that includes: Solvents..examples are ethanol & the FDA also permits synthetic solvents like propylene glycol. Preservatives...such as sodium benzoate & potassium sorbate are used. Emulsifiers...like carrageenan that degrade to cancerous poligeenan are used. Carriers...such as maltodextrin & MSG. Both natural & artificial flavors are complex chemical cocktails engineered in a lab by 'flavorists' to create a specific, highly addictive taste. The chemical compositions are so similar that some artificial flavors are chemically identical to their natural flavor counterparts. 👇Senomyx Firmenich Patent To Use HEK-293👇 👇HEK-293 Human Embryo Kidney Harvested👇 👇Sweet Taste Lab Developed Using HEK-293👇 Speaker: Deborah Murtagh

"Every Time You Consume 'Natural Flavors', You Could Be Eating Something Developed By Human Fetal Cells." Deborah Murtagh "The Biggest Food Companies Paid Biotech Labs To Create Flavors Using HEK-293 Human Harvested Kidney Cells." The Food Industry Is A Giant Deceptive Machine. Quotes Taken From..."Human receptors for sweet and umami taste" Peer reviewed submitted article & Senomyx's patent: "HEK-293 Human Embryo Kidney were grown and maintained at 37°C, cells were seeded onto culture plates and stimuli were tested with 24 flavor profiles of sweet and umami taste." "Human cells were generated by transfecting cloned human and rat tissue cells. The response of human cells to all sweet taste stimuli tested was a positive, contrasted with the low limited response of rat cells." Senomyx entered into product discovery & flavor development collaborations with the world’s leading packaged food & beverage companies: Cadbury Schweppes Campbell Soup Coca-Cola Kraft Foods Nestlé SA Halls Dr Pepper Trident Snapple Heinz Kool-Aid Goldfish Prego 'Natural Flavors' Are Anything & Everything Except Natural... Chemical Additives: Up to 100 chemicals, including solvents, emulsifiers, preservatives & carriers, are added to the flavor mixture & are still classified as "natural." Trade Secrets: The exact chemical composition of a natural flavor is considered a trade secret, so manufacturers are not required to list the individual chemicals, notes the Center for Science in the Public Interest. Hidden Additives: "Incidental additives" such as solvents or carriers can be present within the "natural flavor" umbrella term. The Only Difference Between Natural Flavors & Artificial Flavors Is The Origin Of The Initial Flavor Compound... After the initial extraction from a natural source, such as a fruit, root, or animal product, the flavoring undergoes extensive processing in a lab. The final 'natural flavor' product is a complex mixture that includes: Solvents..examples are ethanol & the FDA also permits synthetic solvents like propylene glycol. Preservatives...such as sodium benzoate & potassium sorbate are used. Emulsifiers...like carrageenan that degrade to cancerous poligeenan are used. Carriers...such as maltodextrin & MSG. Both natural & artificial flavors are complex chemical cocktails engineered in a lab by 'flavorists' to create a specific, highly addictive taste. The chemical compositions are so similar that some artificial flavors are chemically identical to their natural flavor counterparts. 👇Senomyx Firmenich Patent To Use HEK-293👇 👇HEK-293 Human Embryo Kidney Harvested👇 👇Sweet Taste Lab Developed Using HEK-293👇 Speaker: Deborah Murtagh

Valerie Anne Smith

119,537 Aufrufe • vor 11 Monaten

Today, we learn a little something about Italian Cuisine. Looking for the ultimate taste of the Amalfi Coast? You have to make Spaghetti alla Nerano! Hailing from the gorgeous little seaside town of Nerano, this dish proves that you only need a few simple ingredients to make something truly life-changing. We are talking thinly sliced courgettes deep-fried until golden, tossed with fresh basil, aromatic garlic oil, and a splash of starchy pasta water to create a beautifully rich, velvety sauce. The Cheese Secret: Traditionally, it’s made with local Provolone del Monaco, but since that can be tricky to find outside of Italy, a combination of sharp Pecorino and rich Grana Padano works like absolute magic! Vegan Option: Just skip the cheese, add a bright squeeze of fresh lemon juice at the end, and top it with a heavy sprinkle of aromatic, crispy pangrattato (garlic herb breadcrumbs) for that perfect crunch! 200g spaghetti 4 small courgettes (in a mix of colours) 2 garlic cloves 15g basil 70g pecorino 70g Grana Padano Extra virgin olive oil Freshly ground black pepper Fine sea salt 🎥 our_cookingjourney | IG

Today, we learn a little something about Italian Cuisine. Looking for the ultimate taste of the Amalfi Coast? You have to make Spaghetti alla Nerano! Hailing from the gorgeous little seaside town of Nerano, this dish proves that you only need a few simple ingredients to make something truly life-changing. We are talking thinly sliced courgettes deep-fried until golden, tossed with fresh basil, aromatic garlic oil, and a splash of starchy pasta water to create a beautifully rich, velvety sauce. The Cheese Secret: Traditionally, it’s made with local Provolone del Monaco, but since that can be tricky to find outside of Italy, a combination of sharp Pecorino and rich Grana Padano works like absolute magic! Vegan Option: Just skip the cheese, add a bright squeeze of fresh lemon juice at the end, and top it with a heavy sprinkle of aromatic, crispy pangrattato (garlic herb breadcrumbs) for that perfect crunch! 200g spaghetti 4 small courgettes (in a mix of colours) 2 garlic cloves 15g basil 70g pecorino 70g Grana Padano Extra virgin olive oil Freshly ground black pepper Fine sea salt 🎥 our_cookingjourney | IG

𝕏 Travels, Hotels and Resorts

18,346 Aufrufe • vor 2 Monaten

$This is literally insane Your favorite orange juice brand in America likely tastes the way it does because of a flavor packet added to the juice - After squeezing and pasteurization, most major brands store their orange juice in large deoxygenated tanks that can hold millions of gallons. This removes oxygen to prevent spoilage and oxidation, allowing storage for up to a year or more - This causes flavor loss. Deaeration and pasteurization strip out the fresh orange smell and taste. The juice becomes relatively bland or “flat” at this stage - Flavor packs are then added back. Specialized flavor and fragrance houses are used. )The same companies that create scents for perfumes like Dior or Calvin Klein). There, chemists use techniques like fractional distillation to isolate hundreds of individual chemical components. They then blend them in precise, proprietary ratios to create “flavor packs” tailored to each brand’s signature taste It’s then sold to Americans as Orange juice Our food in America is a science experiment It’s still allowed to be labeled 100% Orange juice by the FDA because the compounds are derived from oranges$

This is literally insane Your favorite orange juice brand in America likely tastes the way it does because of a flavor packet added to the juice - After squeezing and pasteurization, most major brands store their orange juice in large deoxygenated tanks that can hold millions of gallons. This removes oxygen to prevent spoilage and oxidation, allowing storage for up to a year or more - This causes flavor loss. Deaeration and pasteurization strip out the fresh orange smell and taste. The juice becomes relatively bland or “flat” at this stage - Flavor packs are then added back. Specialized flavor and fragrance houses are used. )The same companies that create scents for perfumes like Dior or Calvin Klein). There, chemists use techniques like fractional distillation to isolate hundreds of individual chemical components. They then blend them in precise, proprietary ratios to create “flavor packs” tailored to each brand’s signature taste It’s then sold to Americans as Orange juice Our food in America is a science experiment It’s still allowed to be labeled 100% Orange juice by the FDA because the compounds are derived from oranges

Wall Street Apes

54,440 Aufrufe • vor 5 Monaten

Quesillo 📍 Venezuela 🇻🇪 | Colombia 🇨🇴 Quesillo is a creamy, caramel-covered dessert popular in Venezuela and Colombia, closely resembling flan. Made with eggs, condensed milk, whole milk, sugar, and vanilla, it is cooked in a caramel-lined mold using a bain-marie (water bath) to achieve its silky texture. In Venezuela, quesillo is known for its slightly airier consistency due to the use of whole eggs, while in Colombia, variations may include coconut milk or grated coconut for added flavor. It is a beloved dessert, often served at celebrations and family gatherings. Video: jesusquesillo

Quesillo 📍 Venezuela 🇻🇪 | Colombia 🇨🇴 Quesillo is a creamy, caramel-covered dessert popular in Venezuela and Colombia, closely resembling flan. Made with eggs, condensed milk, whole milk, sugar, and vanilla, it is cooked in a caramel-lined mold using a bain-marie (water bath) to achieve its silky texture. In Venezuela, quesillo is known for its slightly airier consistency due to the use of whole eggs, while in Colombia, variations may include coconut milk or grated coconut for added flavor. It is a beloved dessert, often served at celebrations and family gatherings. Video: jesusquesillo

TasteAtlas

65,742 Aufrufe • vor 1 Jahr

Here’s how Crazy Bread is made at Little Caesars pizza restaurants Many don’t know this, but the butter used is not real butter and no real garlic is used either In fact, there are tons of controversial ingredients in Crazy Bread - The spread is marketed as buttery garlic flavored, but it contains no butter and no garlic. It is soybean oil, hydrogenated soybean oil, artificial flavorings - There is powdered cellulose in the Parmesan. This is a purified wood-pulp derivative used as an anti-caking agent so the cheese doesn’t clump - Sodium benzoate is used as a preservative - Calcium disodium EDTA for a flavor protector - Mono- and diglycerides and soy lecithin are used as emulsifiers - Artificial flavors and beta-carotene for color

Here’s how Crazy Bread is made at Little Caesars pizza restaurants Many don’t know this, but the butter used is not real butter and no real garlic is used either In fact, there are tons of controversial ingredients in Crazy Bread - The spread is marketed as buttery garlic flavored, but it contains no butter and no garlic. It is soybean oil, hydrogenated soybean oil, artificial flavorings - There is powdered cellulose in the Parmesan. This is a purified wood-pulp derivative used as an anti-caking agent so the cheese doesn’t clump - Sodium benzoate is used as a preservative - Calcium disodium EDTA for a flavor protector - Mono- and diglycerides and soy lecithin are used as emulsifiers - Artificial flavors and beta-carotene for color

Wall Street Apes

46,958 Aufrufe • vor 1 Monat

Re DailyMail article of full fat vs skimmed milk 🥛 As well as full fat being a great source of vitamin A, D,E and K plus B vitamins I didn't realise it was also a natural source of Folate So to the Government who is intent on medicating us all with forced addition of synthetic folic acid in all our food supply ( like toxic BoVaer trialled in our milk or added fluoride in our water) which can cause severe issue for many people . How about we go back to giving all children in Primary school - locally sourced natural whole milk . They'll get a number of great vitamins, calcium AND folate. Plus people can choose if they want to drink it or not... you know CHOICE AND it will help support local diary farms Win win ✅ Jeremy Clarkson Gareth Wyn Jones Yvette Cooper Stuart Andrew

Re DailyMail article of full fat vs skimmed milk 🥛 As well as full fat being a great source of vitamin A, D,E and K plus B vitamins I didn't realise it was also a natural source of Folate So to the Government who is intent on medicating us all with forced addition of synthetic folic acid in all our food supply ( like toxic BoVaer trialled in our milk or added fluoride in our water) which can cause severe issue for many people . How about we go back to giving all children in Primary school - locally sourced natural whole milk . They'll get a number of great vitamins, calcium AND folate. Plus people can choose if they want to drink it or not... you know CHOICE AND it will help support local diary farms Win win ✅ Jeremy Clarkson Gareth Wyn Jones Yvette Cooper Stuart Andrew

@ChatsWithEm

11,450 Aufrufe • vor 1 Monat

As European farmers protest for their livelihoods, Bill Gates is promoting a company called Savor, in which he has invested. Savor is focused on replacing animal-based butter with synthetic alternatives. In a recent advertisement, Gates stated: "Animal fat is the secret ingredient that gives many foods their richness, juiciness, meltability, and overall flavor. But it’s bad for the climate, so Savor has developed a process to turn CO2 and hydrogen into fat molecules like the ones we get from milk, cheese, and beef—without greenhouse gas emissions, animal suffering, or dangerous chemicals."

As European farmers protest for their livelihoods, Bill Gates is promoting a company called Savor, in which he has invested. Savor is focused on replacing animal-based butter with synthetic alternatives. In a recent advertisement, Gates stated: "Animal fat is the secret ingredient that gives many foods their richness, juiciness, meltability, and overall flavor. But it’s bad for the climate, so Savor has developed a process to turn CO2 and hydrogen into fat molecules like the ones we get from milk, cheese, and beef—without greenhouse gas emissions, animal suffering, or dangerous chemicals."

Shadow of Ezra

389,747 Aufrufe • vor 2 Jahren

Batch cooking your own sauce and freezing some will keep you from buying overpriced jars of sauce at the store when you’re in a pinch. This is about 10 pounds of canned San Marzano tomatoes with some onion, carrot, celery and garlic (I had to use elephant garlic since all the garlic at my store was gross). Start with extra virgin olive oil in a pot and cook down your mirepoix for 3-5 minutes. Add in your garlic and cook another couple minutes. Add in tomato paste (I used a 4oz tube). Cook another 3 minutes. Add in your tomatoes, fresh basil, fresh oregano, parmigiano reggiano rinds (the end of the cheese block, it becomes soft and adds umami to the sauce) salt and pepper. Simmer this for 3-8 hours (longer you go the more concentrated the flavor and the sauce will reduce some). If you have a blender or food processor, blend up all of the sauce into a purée. This isn’t necessary, but it will be a better texture if you do this. Add in some extra virgin olive oil and more salt and pepper if you need it. Transfer to freezer safe containers and store.

Batch cooking your own sauce and freezing some will keep you from buying overpriced jars of sauce at the store when you’re in a pinch. This is about 10 pounds of canned San Marzano tomatoes with some onion, carrot, celery and garlic (I had to use elephant garlic since all the garlic at my store was gross). Start with extra virgin olive oil in a pot and cook down your mirepoix for 3-5 minutes. Add in your garlic and cook another couple minutes. Add in tomato paste (I used a 4oz tube). Cook another 3 minutes. Add in your tomatoes, fresh basil, fresh oregano, parmigiano reggiano rinds (the end of the cheese block, it becomes soft and adds umami to the sauce) salt and pepper. Simmer this for 3-8 hours (longer you go the more concentrated the flavor and the sauce will reduce some). If you have a blender or food processor, blend up all of the sauce into a purée. This isn’t necessary, but it will be a better texture if you do this. Add in some extra virgin olive oil and more salt and pepper if you need it. Transfer to freezer safe containers and store.

DadChef

136,408 Aufrufe • vor 2 Jahren

This is amazing to see. Aldi sourdough bread actually molds In America we aren’t used to seeing bread mold because of all the commercial chemicals being used But Aldi sourdough only has 3 main ingredients: - Wheat Flour (and/or malted barley flour) - Water - Sea Salt - Sourdough Culture (wheat flour, water, and enzymes) This is great to see, let’s compare that to a sourdough bread sold at Walmart - Unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) - Water - Yeast - Sugar - Soybean oil And then comes the conditioners and preserves and other ingredients - Wheat gluten - Salt - Cultured wheat flour - Calcium sulfate - Acetic acid (adds sour flavor) - Vinegar (adds sour flavor) - Ascorbic acid (dough conditioner) - Enzymes - Wheat starch - Xanthan gum - Soy lecithin - Calcium propionate (preservative) We are being poisoned and it’s not even at all necessary

This is amazing to see. Aldi sourdough bread actually molds In America we aren’t used to seeing bread mold because of all the commercial chemicals being used But Aldi sourdough only has 3 main ingredients: - Wheat Flour (and/or malted barley flour) - Water - Sea Salt - Sourdough Culture (wheat flour, water, and enzymes) This is great to see, let’s compare that to a sourdough bread sold at Walmart - Unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) - Water - Yeast - Sugar - Soybean oil And then comes the conditioners and preserves and other ingredients - Wheat gluten - Salt - Cultured wheat flour - Calcium sulfate - Acetic acid (adds sour flavor) - Vinegar (adds sour flavor) - Ascorbic acid (dough conditioner) - Enzymes - Wheat starch - Xanthan gum - Soy lecithin - Calcium propionate (preservative) We are being poisoned and it’s not even at all necessary

Wall Street Apes

71,091 Aufrufe • vor 3 Monaten

I’m going to let you guys and gals in on a little secret. If you like to cook like me then this is the only way to cook a prime rib. I have smoked a prime rib at about 250 and then transferred it to the oven to get that nice bark or crust as well if you want that hickory, oak or mesquite flavor. If you’re not marinating and injecting a prime rib in milk then you’re missing out! Let’s hear your best secret for grilling, smoking, or cooking any type of red meat!

I’m going to let you guys and gals in on a little secret. If you like to cook like me then this is the only way to cook a prime rib. I have smoked a prime rib at about 250 and then transferred it to the oven to get that nice bark or crust as well if you want that hickory, oak or mesquite flavor. If you’re not marinating and injecting a prime rib in milk then you’re missing out! Let’s hear your best secret for grilling, smoking, or cooking any type of red meat!

BRY ₃.₀ 🐅

379,656 Aufrufe • vor 1 Jahr

Use this recipe as a template to make different flavor variations on this wrap. You could sprinkle chile crisp and some chopped bok choy, or you could add some black beans and salsa macha and give it a latin twist. It's a great way to repurpose any stir fry or vegetable dishes left in the fridge! You could also do sundried tomato paste, arugula and shaved parmesan. The possibilities are endless!!

Use this recipe as a template to make different flavor variations on this wrap. You could sprinkle chile crisp and some chopped bok choy, or you could add some black beans and salsa macha and give it a latin twist. It's a great way to repurpose any stir fry or vegetable dishes left in the fridge! You could also do sundried tomato paste, arugula and shaved parmesan. The possibilities are endless!!

Padma Lakshmi

54,320 Aufrufe • vor 1 Jahr

Abhijeet Bhattacharya sahab is right in slamming Chunari Chinari remake and I will tell you why Dhurandhar has set a very high benchmark when it comes to song Recreations. Great production values and unique zing is crucial which is missing in Chunari Chunari Recently Sunil Grover impersonated Kadar Khan sahab in Kapil Sharma show. The reason why it was loved by one and all is that Sunil added a unique flavor that literally transported you in the Kadar sahab era. Song remakes is an art form but it deserves a unique approach as is exemplified in the West Your thoughts???

Abhijeet Bhattacharya sahab is right in slamming Chunari Chinari remake and I will tell you why Dhurandhar has set a very high benchmark when it comes to song Recreations. Great production values and unique zing is crucial which is missing in Chunari Chunari Recently Sunil Grover impersonated Kadar Khan sahab in Kapil Sharma show. The reason why it was loved by one and all is that Sunil added a unique flavor that literally transported you in the Kadar sahab era. Song remakes is an art form but it deserves a unique approach as is exemplified in the West Your thoughts???

Faridoon Shahryar

41,863 Aufrufe • vor 4 Monaten

let me teach you how to PB&wet right! it may seem hard but its actually really easy! hi i'm a former michelin star cook(real) and make sure you season your water, this is crucial for flavor balance and lets all the flavor of the water come out fully flork has sour water which indicates a softer water system and lack of dental hygiene, but my water is hard like my so flavors might differ depending on municipal water source, season to taste the trick is to use the water to lubricate your mouth in preparation for the PB&wet so insert a large swathe of dry peanut butter to balance the wet the sweetness of the jelly(or if you're feeling fancy, preserves), should be increased to match the wet and PB then assemble as per instructions and you have a beautiful delicious healthful PB&wet in just a few simple steps! follow 4 more delicious takes on food!!!

let me teach you how to PB&wet right! it may seem hard but its actually really easy! hi i'm a former michelin star cook(real) and make sure you season your water, this is crucial for flavor balance and lets all the flavor of the water come out fully flork has sour water which indicates a softer water system and lack of dental hygiene, but my water is hard like my so flavors might differ depending on municipal water source, season to taste the trick is to use the water to lubricate your mouth in preparation for the PB&wet so insert a large swathe of dry peanut butter to balance the wet the sweetness of the jelly(or if you're feeling fancy, preserves), should be increased to match the wet and PB then assemble as per instructions and you have a beautiful delicious healthful PB&wet in just a few simple steps! follow 4 more delicious takes on food!!!

Tim | Vite Ramen Founder

45,122 Aufrufe • vor 4 Monaten

When life gives you limes... make the drink everyone argues about and everyone finishes. Brazilian Lemonade is one of those recipes that makes zero sense until the first sip. It's made with fresh limes, not lemons, blended just long enough to pull out that bright citrus flavor without letting the peel turn bitter. Then comes the ingredient that changes everything: sweetened condensed milk. It transforms a tart citrus drink into something creamy, frothy, and unbelievably refreshing. Here's the trick: - Use fresh quartered limes. - Blend only briefly with cold water. - Strain immediately. - Stir in sweetened condensed milk. - Pour over plenty of ice and enjoy right away. It's sweet, tangy, creamy, and dangerously easy to keep refilling. Whether you call it Brazilian Lemonade or Brazilian Limeade... one glass is rarely enough. Summer in a cup.

When life gives you limes... make the drink everyone argues about and everyone finishes. Brazilian Lemonade is one of those recipes that makes zero sense until the first sip. It's made with fresh limes, not lemons, blended just long enough to pull out that bright citrus flavor without letting the peel turn bitter. Then comes the ingredient that changes everything: sweetened condensed milk. It transforms a tart citrus drink into something creamy, frothy, and unbelievably refreshing. Here's the trick: - Use fresh quartered limes. - Blend only briefly with cold water. - Strain immediately. - Stir in sweetened condensed milk. - Pour over plenty of ice and enjoy right away. It's sweet, tangy, creamy, and dangerously easy to keep refilling. Whether you call it Brazilian Lemonade or Brazilian Limeade... one glass is rarely enough. Summer in a cup.

✨️Serenitee♡Sam✨️

452,704 Aufrufe • vor 3 Monaten