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Avocado Papi

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35,131 views • 4 months ago •via X (Twitter)

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Stop eating that rare, medium rare meat, it’s raw! And some parasitic worms can live up to 25 years inside of you !!!

Stop eating that rare, medium rare meat, it’s raw! And some parasitic worms can live up to 25 years inside of you !!!

UNDERSTANDING MEDICINE⚕️

33,149 views • 2 months ago

AMERICANS ARE BEING POISONED BY “MEAT GLUE” — AND IT’S 100% LEGAL Suppliers have been caught using a special powder called transglutaminase (aka meat glue) to stick together scraps of meat and pass them off as premium cuts. This hidden ingredient is legal in all 50 states and is used in about 8 million pounds of beef, pork, lamb, fish, and chicken every single year. What is it? It’s a powerful enzyme that acts like biological superglue. It comes in powder form and bonds proteins together instantly. Some versions are made by cultivating bacteria; others are extracted from the blood plasma of pigs and cattle. Why it’s making you sick: When they glue scraps together, any bacteria on the original surfaces gets trapped inside the meat. If it’s sold as a “solid” steak, tenderloin, or fillet and you cook it rare or medium-rare… you’re eating what’s basically a bacteria bomb. You’re leaving yourself wide open to food poisoning. The manufacturers know this. The FDA calls it GRAS “generally recognized as safe” — but only if it’s cooked thoroughly like ground meat. Most people have no idea they’re eating it. This is the hidden ingredient quietly making Americans sick while corporations turn trash meat into expensive-looking steaks. Protect yourself: - Buy whole, unprocessed cuts only - Ask your butcher if it’s “formed” or “reformed” meat - Cook anything suspicious to well-done (165°F internal) They’re gluing our food together and hoping we never find out.

AMERICANS ARE BEING POISONED BY “MEAT GLUE” — AND IT’S 100% LEGAL Suppliers have been caught using a special powder called transglutaminase (aka meat glue) to stick together scraps of meat and pass them off as premium cuts. This hidden ingredient is legal in all 50 states and is used in about 8 million pounds of beef, pork, lamb, fish, and chicken every single year. What is it? It’s a powerful enzyme that acts like biological superglue. It comes in powder form and bonds proteins together instantly. Some versions are made by cultivating bacteria; others are extracted from the blood plasma of pigs and cattle. Why it’s making you sick: When they glue scraps together, any bacteria on the original surfaces gets trapped inside the meat. If it’s sold as a “solid” steak, tenderloin, or fillet and you cook it rare or medium-rare… you’re eating what’s basically a bacteria bomb. You’re leaving yourself wide open to food poisoning. The manufacturers know this. The FDA calls it GRAS “generally recognized as safe” — but only if it’s cooked thoroughly like ground meat. Most people have no idea they’re eating it. This is the hidden ingredient quietly making Americans sick while corporations turn trash meat into expensive-looking steaks. Protect yourself: - Buy whole, unprocessed cuts only - Ask your butcher if it’s “formed” or “reformed” meat - Cook anything suspicious to well-done (165°F internal) They’re gluing our food together and hoping we never find out.

Valerie Anne Smith

127,188 views • 23 days ago

Our South African Tendernism 😅🤙🏾 Ugeme/ Brisket… Here is the full recipe below fam and thank you for showing some love on my initial video🙏🏽 Enjoy! 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 1,7kg bone-in brisket 1 large onion, roughly chopped 2 tsp rajah curry powder Salt and pepper, to taste 𝐌𝐞𝐭𝐡𝐨𝐝 Add the brisket to your pot, then add enough water to cover it. Season with curry powder, salt, and pepper. Close with a lid and cook for 2-3 hours, until the meat is soft and tender. Add the onion halfway through the cooking time. 𝓝𝓸𝓽𝓮𝓼! If you are cooking outside, constantly monitor the fire/coal and add water when needed to avoid burning the meat. Cooking time may vary based on the thickness of the meat, the size and type of the pot, and the coal temperature, so keep that in mind. If you prefer it super tender, then cook it for longer. If you are using a stove, cook it over medium-high heat. Frequently check the water levels to avoid burning the meat. If you want, you can add liquid beef stock for a rich gravy. #forthenyamarians #sifothecookinghusband #ugeme #tendernism #beefbrisket

Our South African Tendernism 😅🤙🏾 Ugeme/ Brisket… Here is the full recipe below fam and thank you for showing some love on my initial video🙏🏽 Enjoy! 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 1,7kg bone-in brisket 1 large onion, roughly chopped 2 tsp rajah curry powder Salt and pepper, to taste 𝐌𝐞𝐭𝐡𝐨𝐝 Add the brisket to your pot, then add enough water to cover it. Season with curry powder, salt, and pepper. Close with a lid and cook for 2-3 hours, until the meat is soft and tender. Add the onion halfway through the cooking time. 𝓝𝓸𝓽𝓮𝓼! If you are cooking outside, constantly monitor the fire/coal and add water when needed to avoid burning the meat. Cooking time may vary based on the thickness of the meat, the size and type of the pot, and the coal temperature, so keep that in mind. If you prefer it super tender, then cook it for longer. If you are using a stove, cook it over medium-high heat. Frequently check the water levels to avoid burning the meat. If you want, you can add liquid beef stock for a rich gravy. #forthenyamarians #sifothecookinghusband #ugeme #tendernism #beefbrisket

𝐒𝐢𝐟𝐨 𝐓𝐡𝐞 𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐇𝐮𝐬𝐛𝐚𝐧𝐝

177,990 views • 11 months ago

How do you take your steak? This woman is outside in her bikini throwing a big steak on the Blackstone, slicing into a perfect pink center, and taking a big bite with zero hesitation. Some people claim that eating steak rare or medium-rare preserves more natural enzymes, B vitamins, and bioavailable nutrients that get damaged when you cook it well-done. Does this woman know something you don’t? Steak itself is packed with complete protein, highly absorbable heme iron, zinc, and vitamin B12, nutrients a lot of modern diets are missing. Do you go rare and proud, or does pink meat still make you hesitate?

How do you take your steak? This woman is outside in her bikini throwing a big steak on the Blackstone, slicing into a perfect pink center, and taking a big bite with zero hesitation. Some people claim that eating steak rare or medium-rare preserves more natural enzymes, B vitamins, and bioavailable nutrients that get damaged when you cook it well-done. Does this woman know something you don’t? Steak itself is packed with complete protein, highly absorbable heme iron, zinc, and vitamin B12, nutrients a lot of modern diets are missing. Do you go rare and proud, or does pink meat still make you hesitate?

R͓̽Y͓̽a͓̽n͓̽C͓̽e͓̽y͓̽

57,058 views • 2 months ago

Turning dried chili peppers into a chili that packs a punch! 🌶️ Ingredients: For the Chili Base Dried chili peppers (Guajillo, Pasilla, or Puya); about 20 peppers Water (for simmering peppers) Meat & Vegetables 1 lb ground beef (80/20) 2 lbs cube steak, diced into small cubes 1 medium yellow onion, diced Flavor Builders 2 Tbsp Dan-O’s Tac-O Seasoning 1 Tbsp Cumin 12oz can Dr. Pepper 1 can pinto beans (optional) 1 heaping scoop beef base (or beef bouillon) Directions: 1. Rehydrate the Chili Peppers Add dried chili peppers to a pot of water Simmer (not boil) for 30 minutes until soft and hydrated Remove peppers and let cool slightly in a bowl Allow excess water to drip off 2. Remove Seeds & Bitter Skins Using a paring knife, slice each pepper open Dip in a small bowl of water to remove seeds easily Lay pepper flat on a cutting board Press with your fingers to scrape out the soft chili pulp Discard the tough outer skin (it’s bitter) Keep only the pulp ( that’s the real chili flavor) 3. Chop the Chili Pulp Finely chop the collected chili pulp Set aside as this becomes your fresh chili paste base 4. Brown the Meat Add ground beef and diced cube steak to a pot Cook over medium-high heat Chop and break up meat until browned and crumbly 5. Add Onion Stir in diced yellow onion 6. Build the Chili Flavor Add chopped chili pulp to the pot Pour in Dr Pepper and add the beef base or bouillon Add the one can pinto beans Stir well and let flavors combine 7. Simmer Lower heat and simmer 45–60 minutes, stirring occasionally 8. Serve Ladle into bowls and top with favorites like cheddar, sour cream, or diced onion. Yum Yum Get Ya Sum!

Turning dried chili peppers into a chili that packs a punch! 🌶️ Ingredients: For the Chili Base Dried chili peppers (Guajillo, Pasilla, or Puya); about 20 peppers Water (for simmering peppers) Meat & Vegetables 1 lb ground beef (80/20) 2 lbs cube steak, diced into small cubes 1 medium yellow onion, diced Flavor Builders 2 Tbsp Dan-O’s Tac-O Seasoning 1 Tbsp Cumin 12oz can Dr. Pepper 1 can pinto beans (optional) 1 heaping scoop beef base (or beef bouillon) Directions: 1. Rehydrate the Chili Peppers Add dried chili peppers to a pot of water Simmer (not boil) for 30 minutes until soft and hydrated Remove peppers and let cool slightly in a bowl Allow excess water to drip off 2. Remove Seeds & Bitter Skins Using a paring knife, slice each pepper open Dip in a small bowl of water to remove seeds easily Lay pepper flat on a cutting board Press with your fingers to scrape out the soft chili pulp Discard the tough outer skin (it’s bitter) Keep only the pulp ( that’s the real chili flavor) 3. Chop the Chili Pulp Finely chop the collected chili pulp Set aside as this becomes your fresh chili paste base 4. Brown the Meat Add ground beef and diced cube steak to a pot Cook over medium-high heat Chop and break up meat until browned and crumbly 5. Add Onion Stir in diced yellow onion 6. Build the Chili Flavor Add chopped chili pulp to the pot Pour in Dr Pepper and add the beef base or bouillon Add the one can pinto beans Stir well and let flavors combine 7. Simmer Lower heat and simmer 45–60 minutes, stirring occasionally 8. Serve Ladle into bowls and top with favorites like cheddar, sour cream, or diced onion. Yum Yum Get Ya Sum!

Dan-O’s Seasoning

16,220 views • 7 months ago

The meat market has been flipped on its head in just a matter of decades. Power has shifted from ranchers to a monopolized meatpacking system. “90% of cattle raised in the US come from small to medium-sized independent producers, but we only have half as many American cattle ranchers today as we had in the 1980s.” “And while that number has shrunk, the meatpacking industry has consolidated.” “Just 4 major packers dominate the market: JBS, National Beef, Cargill, and Tyson.” “So in 1980, the cattle producers received 63 cents of every consumer beef dollar and the meatpackers and retailers had to share 37 cents.” “Jump to 2021. That allocation of the consumer beef dollar has been completely flipped on its head because the marketplace is fundamentally broken.” More Perfect Union

The meat market has been flipped on its head in just a matter of decades. Power has shifted from ranchers to a monopolized meatpacking system. “90% of cattle raised in the US come from small to medium-sized independent producers, but we only have half as many American cattle ranchers today as we had in the 1980s.” “And while that number has shrunk, the meatpacking industry has consolidated.” “Just 4 major packers dominate the market: JBS, National Beef, Cargill, and Tyson.” “So in 1980, the cattle producers received 63 cents of every consumer beef dollar and the meatpackers and retailers had to share 37 cents.” “Jump to 2021. That allocation of the consumer beef dollar has been completely flipped on its head because the marketplace is fundamentally broken.” More Perfect Union

Farm Action

16,190 views • 6 months ago

Trump announce that ranchers and farmers will be allowed to process their own meat, describing the current arrangement as "a monopoly" run by "basically four massive companies that process the food." He says he has been hearing about the problem for years, and that when he asked why no previous president had acted, the only answer he got was that they simply didn't. The programme he describes would let small, medium and large ranchers sell directly to consumers rather than route everything through the big four and the middlemen. He is careful to say the safety rules are being streamlined rather than dropped, and that inspections will still be strong. He says the processors "are going to be very upset about this" because of the money involved, and that people have been asking for the change for decades.

Trump announce that ranchers and farmers will be allowed to process their own meat, describing the current arrangement as "a monopoly" run by "basically four massive companies that process the food." He says he has been hearing about the problem for years, and that when he asked why no previous president had acted, the only answer he got was that they simply didn't. The programme he describes would let small, medium and large ranchers sell directly to consumers rather than route everything through the big four and the middlemen. He is careful to say the safety rules are being streamlined rather than dropped, and that inspections will still be strong. He says the processors "are going to be very upset about this" because of the money involved, and that people have been asking for the change for decades.

Catch Up

16,702 views • 1 month ago

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Monday calls for a big bowl of Bucatini Carbonara! Recipe below 👇 Ingredients: 8 Oz dried bucatini pasta 2 oz evoo ¼ cup pancetta 1 ½ tbsp ground pepper ¼ cup pecorino Romano egg yolk Procedure: 1. Bring a large pot of water to a boil. Season liberally with salt. Place the Bucatini in the pasta water. 2. Heat the olive oil over a medium flame in a large saute pan, and add the pancetta to the pan. Cook the pancetta until it has rendered and the meat is caramelized, about 3 minutes. Add the black pepper to the pan to toast, about 1 minute. 3. Add the shallots and garlic to the pan and soften, about 1 minute. Do not let the shallots or garlic get any caramelization. Season with salt. Add 4 ounces of pasta water to the pan to stop the cooking. Set aside. 4. Add the pasta to the pan when it is al dente, add to the pan. Bring to a simmer and when the sauce begins to thicken, turn off the heat. Whisk in the egg yolk and begin to toss in half of the cheese. Add a splash of water if too thick, or lightly cook over medium heat if too loose. Be careful not to curdle the egg. Finish the dish by tossing and garnishing with the remaining cheese.

Geoffrey Zakarian

22,780 views • 8 months ago

Award-winning journalist, Alex Newman, sheds light on a 2013 UN report asserting that meat, chicken and traditional agriculture are "not sustainable", and that a "major propaganda campaign" is needed to persuade people to eat insects instead. "So how are they gonna get people to eat bugs? Well, a combination of propaganda, indoctrinating children and making you very, very hungry... The goal, folks, is not to save the planet. It's not about global warming. It's not about sustainable development. It's about enslaving humanity." "They want to wipe out small and medium sized producers, centralise food control in the hands of mega corporations in bed with the mega governments. They want to move the population into the mega cities, and ultimately bring about this Great Reset and what they call the New World Order." Watch the full video: For more content like this, visit: #ClimateScam #ClimateCult #NetZero #WorldEconomicForum #GreatReset #UnitedNations #Agenda21 #Agenda2030

Award-winning journalist, Alex Newman, sheds light on a 2013 UN report asserting that meat, chicken and traditional agriculture are "not sustainable", and that a "major propaganda campaign" is needed to persuade people to eat insects instead. "So how are they gonna get people to eat bugs? Well, a combination of propaganda, indoctrinating children and making you very, very hungry... The goal, folks, is not to save the planet. It's not about global warming. It's not about sustainable development. It's about enslaving humanity." "They want to wipe out small and medium sized producers, centralise food control in the hands of mega corporations in bed with the mega governments. They want to move the population into the mega cities, and ultimately bring about this Great Reset and what they call the New World Order." Watch the full video: For more content like this, visit: #ClimateScam #ClimateCult #NetZero #WorldEconomicForum #GreatReset #UnitedNations #Agenda21 #Agenda2030

Wide Awake Media

852,650 views • 3 years ago

🚨🚨THIS IS INSANE🚨🚨 THE #PATRIOTS POSTED A BEHIND-THE-SCENES VIDEO OF ALL THE FOOD PLAYERS ARE OFFERED ON GAME DAY. Breakfast: • Scrambled eggs • Scrambled egg whites • Avocado • Bacon • Sausage • English muffin breakfast sandwiches • Shredded hash browns • White rice • Pancakes • Vegan pancakes • French toast • Maple syrup • Grits • Bagels • Bread (4 types) • Peanut butter • Jelly • Almond butter • Milk • Yogurt • Cereal • Fruit bar • Build-your-own waffles • Custom omelets/eggs (fried, scrambled) • Vegetables • Proteins • Cheese Snacks: • Fruit • Cheese Pregame Meal: • Beef burritos • Grilled chicken over rice • Barbecue fried chicken tenders over rice • Grilled chicken Caesar • Tortilla chips • Salsa • Sour cream • Guacamole • Salad bar (3 greens, veggies, tuna salad, grilled chicken, black beans, cheese, croutons, hummus, dressings) • Broccoli • Teriyaki salmon • Teriyaki chicken fillets (medium/well done) • Potato wedges • Linguine • Marinara sauce • Meat sauce • Chicken broccoli ziti • Cornbread • Cinnamon rolls • Turkey subs THIS IS BONKERS 🤯🤯🤯 (Via New England Patriots)

🚨🚨THIS IS INSANE🚨🚨 THE #PATRIOTS POSTED A BEHIND-THE-SCENES VIDEO OF ALL THE FOOD PLAYERS ARE OFFERED ON GAME DAY. Breakfast: • Scrambled eggs • Scrambled egg whites • Avocado • Bacon • Sausage • English muffin breakfast sandwiches • Shredded hash browns • White rice • Pancakes • Vegan pancakes • French toast • Maple syrup • Grits • Bagels • Bread (4 types) • Peanut butter • Jelly • Almond butter • Milk • Yogurt • Cereal • Fruit bar • Build-your-own waffles • Custom omelets/eggs (fried, scrambled) • Vegetables • Proteins • Cheese Snacks: • Fruit • Cheese Pregame Meal: • Beef burritos • Grilled chicken over rice • Barbecue fried chicken tenders over rice • Grilled chicken Caesar • Tortilla chips • Salsa • Sour cream • Guacamole • Salad bar (3 greens, veggies, tuna salad, grilled chicken, black beans, cheese, croutons, hummus, dressings) • Broccoli • Teriyaki salmon • Teriyaki chicken fillets (medium/well done) • Potato wedges • Linguine • Marinara sauce • Meat sauce • Chicken broccoli ziti • Cornbread • Cinnamon rolls • Turkey subs THIS IS BONKERS 🤯🤯🤯 (Via New England Patriots)

MLFootball

648,678 views • 9 months ago

Ingredients: 6-8 sausage patties (Jimmy Dean's are my favorite) 1/2 Ib thick-cut bacon 6 eggs 6 slices cheddar cheese Pancake batter: 2 cups AP flour 1/4 cup granulated sugar or sweetener 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 2 teaspoons pure vanilla extract 1 large egg Cinnamon Buttermilk Syrup: 1 stick butter 1/2 cup buttermilk 1 cup pure maple syrup 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla extract Instructions: Preheat griddle on medium high heat at about 450°F and cook the sausage patties + bacon until crisp Grease up some mason jar lids and place on the griddle. Crack eggs into them and mix in some seasoning. Remove lids and flip eggs. Set aside with the meat Lower the temp on the griddle to medium low and make the pancake batter by combining all the ingredients above. Mix well but not too well (you want those little chunks, not completely smooth Put down some butter on the griddle and grease the jar rings again and place batter in each. After about 5 minutes, remove rings and flip pancakes. They should be perfectly golden brown Make syrup by combining butter, buttermilk, and syrup into a pot and get to a simmer. Remove from heat and add baking soda, cinnamon, and vanilla. Would get nice and foamy, but should settle Build the sandwich however you'd like and dip into that insanely good syrup. Enjoy! 🎥 thebkydpalate | IG

Ingredients: 6-8 sausage patties (Jimmy Dean's are my favorite) 1/2 Ib thick-cut bacon 6 eggs 6 slices cheddar cheese Pancake batter: 2 cups AP flour 1/4 cup granulated sugar or sweetener 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 cups buttermilk 2 teaspoons pure vanilla extract 1 large egg Cinnamon Buttermilk Syrup: 1 stick butter 1/2 cup buttermilk 1 cup pure maple syrup 1 tsp cinnamon 1 tsp baking soda 1 tsp vanilla extract Instructions: Preheat griddle on medium high heat at about 450°F and cook the sausage patties + bacon until crisp Grease up some mason jar lids and place on the griddle. Crack eggs into them and mix in some seasoning. Remove lids and flip eggs. Set aside with the meat Lower the temp on the griddle to medium low and make the pancake batter by combining all the ingredients above. Mix well but not too well (you want those little chunks, not completely smooth Put down some butter on the griddle and grease the jar rings again and place batter in each. After about 5 minutes, remove rings and flip pancakes. They should be perfectly golden brown Make syrup by combining butter, buttermilk, and syrup into a pot and get to a simmer. Remove from heat and add baking soda, cinnamon, and vanilla. Would get nice and foamy, but should settle Build the sandwich however you'd like and dip into that insanely good syrup. Enjoy! 🎥 thebkydpalate | IG

𝕏 Cuisines

15,650 views • 5 days ago

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

GOLDA MEIR (FORMER PRIME MINISTER OF ISRAEL) HER ACTUAL 'CHICKEN SOUP RECIPE WITH matzoh ball recipe from scratch! 🥳 Can't wait to try it. 1.8 kilograms whole chicken 3 carrots, cut into large chunks 3 celery stalks, cut into large chunks 1 large onion, peeled and left whole 1 cups fresh parsley, whole sprigs 2 tsp salt 1 tsp black pepper 1 pinch paprika 3L cold water, to cover 3 matzos (unleavened bread sheets) 1 medium onion, finely diced and fried golden 2 tbsp neutral oil 2 tbsp fresh parsley, finely chopped 2 eggs, beaten 4 tbsp matzo meal, for binding 1 tsp salt 0.5 tsp black pepper Place whole chicken into large pot with carrots, celery, onion parsley and cover entirely with cold water. Bring slowly to boil Once boiling, skim off scum that floats will clear and droop temperature; simmer for 2 hours Once clear, add salt, pepper and paprika... leave to simmer and let it do its thing Soak the matzos in cold water for 10 mins, then squeeze out every drop of water with your hands until the matzo is dry In a small pan, fry 1 medium onion with oil until deeply golden. Add fried onions to a bowl, with squeezed matzo, parsley, eggs, salt, pepper and matzo meal (add tbsp one at a time and mix in before adding the next!) it should be firm but not dry. Rill into small balls and let rest for 1 hour in the fridge Strain the soup, you should be left with beautiful golden broth. Return it to the port and bring to a boil. Remove chicken meat from bones and skin and set aside in a separate bowl After the kneidlach have rested, drop the balls one by one into the boiling soup. DON'T STIR! Rescue to a simmer, partially cover and cook for exactly 30 mins They will swell and float to the top, don't lift the lid during the cooking process Ladle the broth into deep bowl, add kneidlach per bowl, add chicken meat and few vegetables from broth ENJOY #chickensoup #jewishfood #israel

Keren 🇮🇱

15,583 views • 4 months ago

NVIDIA CEO Jensen Huang's steak knife analogy might be the most vivid warning yet about giving AI its own judgment: "And so it's a little bit like a steak knife where if you were served medium well, it cuts perfectly, but if you were served rare steak, and it looks awfully like live meat, somehow it doesn't cut." The knife still has its edge. Something in it has simply looked at the plate, reached a conclusion, and decided not to do the job. That, Jensen Huang argues, is the risk of building AI with values. He starts from a simple premise: "The SI's are tools." A tool with values is a tool with judgment, and that judgment shapes how well the tool works for you: "And the challenge with an SI with values, meaning it has judgment, depending on how you use that SI, it may decide how it may judge you, and its effectiveness would be affected by that judgment." Same knife, same capability: medium well, it cuts perfectly; rare, it stops. What changes the outcome is the knife's judgment about what's in front of it, and about you. Jensen leaves the answer open, framing it as a question he's still wrestling with: "And so I think… there's a question in my mind yet about how much judgment you really want these tools to have." And he points to what he sees as the missing piece: "And so the intentions of the user." That's the tension at the heart of his analogy: the more judgment we build into AI, the more its usefulness depends on whether its values line up with what the user actually intends. When they don't, the knife quietly stops cutting.

NVIDIA CEO Jensen Huang's steak knife analogy might be the most vivid warning yet about giving AI its own judgment: "And so it's a little bit like a steak knife where if you were served medium well, it cuts perfectly, but if you were served rare steak, and it looks awfully like live meat, somehow it doesn't cut." The knife still has its edge. Something in it has simply looked at the plate, reached a conclusion, and decided not to do the job. That, Jensen Huang argues, is the risk of building AI with values. He starts from a simple premise: "The SI's are tools." A tool with values is a tool with judgment, and that judgment shapes how well the tool works for you: "And the challenge with an SI with values, meaning it has judgment, depending on how you use that SI, it may decide how it may judge you, and its effectiveness would be affected by that judgment." Same knife, same capability: medium well, it cuts perfectly; rare, it stops. What changes the outcome is the knife's judgment about what's in front of it, and about you. Jensen leaves the answer open, framing it as a question he's still wrestling with: "And so I think… there's a question in my mind yet about how much judgment you really want these tools to have." And he points to what he sees as the missing piece: "And so the intentions of the user." That's the tension at the heart of his analogy: the more judgment we build into AI, the more its usefulness depends on whether its values line up with what the user actually intends. When they don't, the knife quietly stops cutting.

Big Brain AI

21,164 views • 22 days ago

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

CarnivoreJT

72,129 views • 3 years ago

Bluefin Tuna Cutting 🇯🇵 Taste Japan: Few culinary rituals match the awe of a traditional bluefin tuna (maguro) cutting ceremony in Tokyo. Watching a master fishmonger precisely break down a giant fish, often weighing over 200 kilograms, is not just preparation, but a masterclass in centuries-old Japanese craftsmanship. Using specialized, sword-like knives, artisans navigate the massive fish to separate it into three legendary cuts, each offering a distinct texture and flavor profile. The lean, ruby-red Akami is found along the spine, offering a firm, clean, and deeply savory taste with a subtle iron undertone. The medium-fatty Chūtoro comes from the belly section, providing the perfect balance of lean meat and rich marbling that melts gently on the tongue. Finally, the rare and luxurious Ōtoro, cut from the lowest part of the belly, is intensely marbled and buttery, dissolving almost instantly as the ultimate delicacy in the sushi world. From the bustling energy of Tokyo’s fish markets to the quiet intimacy of high-end omakase counters, this spectacle represents the pinnacle of sea-to-table dining, where deep respect for the ingredient meets flawless knife technique. Video: @cillll_hub

TasteAtlas

19,626 views • 5 months ago

FDA Approves Meningitis Vaccine 'MenQuadfi' For 6 Week Old Infants. Stamped 'Safe & Effective' Despite Causing 5.3% Serious Adverse Events... 1 Out Of Every 20 Children Were Seriously Harmed Including Death. The 'Placebo' Was Menveo Meningitis Vaccine Causing Harm To 1 in 30... The Licensure & Approval For Meningitis Vaccines Without A Single True Placebo Used: The 1st Meningitis Vaccine, Menomune, was licensed without a proper placebo-controlled trial & was then used as the placebo control to license the next meningitis vaccine, Menactra. This Meningitis Vaccine, Menactra, is then used as the placebo control to license the Meningitis Vaccine, Menveo. And then the Meningitis Vaccine, Menveo, is used as the placebo control to license the new Meningitis Vaccine, MenQuadfi. During the clinical trial, 5.3% of infants receiving MenQuadfi & 3.6% of infants receiving Menveo had a serious adverse reaction. But because these rates were “similar,” this product was deemed “safe” by FDA because it assumes Menveo is “safe.” Serious Adverse Events & Post Marketing Injuries: Guillain Barre Syndrome (full body paralysis) Bell's Palsy (facial paralysis) SIRVA Shoulder Injury (pain & paralysis) Anaphylaxis (risk of sudden death) Infant Apnea Heart Palpitations Syncope (fainting) Fever & Chills Hives Difficulty Breathing Acute Disseminated Encephalomyelitis (ADEM) Arthralgia Convulsions Paresthesia Seizure Transverse myelitis Death MenQuadfi Ingredients & Tetanus Toxoid Information: (A,C,W,Y) Meningitis Strains 55 mcg Tetanus Toxoid Protein Carrier Formaldehyde Sodium Chloride Sodium Acetate The Preparation Of Tetanus Toxoid: Beef Heart Infusion (BHI) is used as a culture medium to grow C. Tetani, the bacterium that produces tetanus toxin. The infusion is prepared by suspending minced beef heart in water & then heated to boiling. The heated putrid environment allows the tetanus toxin to grow. Essentially growing toxin on rancid meat. The tetanus toxin is then treated with formaldehyde to inactivate its pathogenic properties. But some toxoid preparations can still contain undesirable contaminants, which puts you at risk for contracting 'Mad Cow Disease', Bovine Spongiform Encephalopathy. -Meningitis only affects 6-8 out of every 100,000 people. - Yet the serious adverse events from the vaccine affects 5,300 out of every 100,000 people. 👇MenQuadfi Package Insert👇 👇FDA Definition Of Serious Adverse Event👇 👇Quad Meningitis Vaccine Adverse Events👇 Speaker: Dr Scott Graves

FDA Approves Meningitis Vaccine 'MenQuadfi' For 6 Week Old Infants. Stamped 'Safe & Effective' Despite Causing 5.3% Serious Adverse Events... 1 Out Of Every 20 Children Were Seriously Harmed Including Death. The 'Placebo' Was Menveo Meningitis Vaccine Causing Harm To 1 in 30... The Licensure & Approval For Meningitis Vaccines Without A Single True Placebo Used: The 1st Meningitis Vaccine, Menomune, was licensed without a proper placebo-controlled trial & was then used as the placebo control to license the next meningitis vaccine, Menactra. This Meningitis Vaccine, Menactra, is then used as the placebo control to license the Meningitis Vaccine, Menveo. And then the Meningitis Vaccine, Menveo, is used as the placebo control to license the new Meningitis Vaccine, MenQuadfi. During the clinical trial, 5.3% of infants receiving MenQuadfi & 3.6% of infants receiving Menveo had a serious adverse reaction. But because these rates were “similar,” this product was deemed “safe” by FDA because it assumes Menveo is “safe.” Serious Adverse Events & Post Marketing Injuries: Guillain Barre Syndrome (full body paralysis) Bell's Palsy (facial paralysis) SIRVA Shoulder Injury (pain & paralysis) Anaphylaxis (risk of sudden death) Infant Apnea Heart Palpitations Syncope (fainting) Fever & Chills Hives Difficulty Breathing Acute Disseminated Encephalomyelitis (ADEM) Arthralgia Convulsions Paresthesia Seizure Transverse myelitis Death MenQuadfi Ingredients & Tetanus Toxoid Information: (A,C,W,Y) Meningitis Strains 55 mcg Tetanus Toxoid Protein Carrier Formaldehyde Sodium Chloride Sodium Acetate The Preparation Of Tetanus Toxoid: Beef Heart Infusion (BHI) is used as a culture medium to grow C. Tetani, the bacterium that produces tetanus toxin. The infusion is prepared by suspending minced beef heart in water & then heated to boiling. The heated putrid environment allows the tetanus toxin to grow. Essentially growing toxin on rancid meat. The tetanus toxin is then treated with formaldehyde to inactivate its pathogenic properties. But some toxoid preparations can still contain undesirable contaminants, which puts you at risk for contracting 'Mad Cow Disease', Bovine Spongiform Encephalopathy. -Meningitis only affects 6-8 out of every 100,000 people. - Yet the serious adverse events from the vaccine affects 5,300 out of every 100,000 people. 👇MenQuadfi Package Insert👇 👇FDA Definition Of Serious Adverse Event👇 👇Quad Meningitis Vaccine Adverse Events👇 Speaker: Dr Scott Graves

Valerie Anne Smith

169,254 views • 1 year ago