On a Samsung Note 10, I click on that button when I take it screenshot, and it’ll just scroll, and I can click it as many times as needed.
On a Samsung Note 10, I click on that button when I take it screenshot, and it’ll just scroll, and I can click it as many times as needed.
Israel’s communications minister, Shlomo Karhi, said the defense ministry will undertake a review of news outlets’ positioning of live video of Gaza. Officials never told the AP the positioning of its live camera was an issue when they took it down earlier in the day.
Weak back pedaling
New headline as of 3:12pm “Israeli communications minister orders return of seized camera equipment to AP”
losers
Utilities Not Included
Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it’s all the same dough.
Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.
Hopefully we do it technically better next time.
https://www.isabeleats.com/authentic-birria/
Followed that pretty much to a T.
The only step I added at the end was separating the meat, gloop, and consumme.
I wanted the fat to separate from the consumme to make birria quesatacos.
Courtesy of Trader Joe’s. Their submarine rolls. Toasted and slathered with a bit of cream cheese.
Yeh, this
Lmao, I see it now
Chopped and Cheese are the only 2 requirements for this sandwich. Chopped could mean ground beef and onion, chicken and bacon, mushrooms and zucchini, etc and etc, as long as it’s chopped and easy to eat. Add cheese and you got a Chopped Cheese, lazy delicious bodega food.
Roasted Garlic Mayo was the only other unique aspect, if it was plain mayo there’d be no need to mention it.
Lmao, agreed.
This was spur of the moment using left over chilli from a few days ago. If I made the chilli for this purpose, I would have gotten rid of the beans and zucchini, added a lot more peppers for heat, and reduced it alot more.
Here’s a pic of my original vat of chili
Legit contemplated before posting. Will do better next time
Very much a GameCube that still works!
Yeah, it’s supposed to be tomatillo, not talmatios (my bad, I blame a healthy combination of stupidity and dyslexia) though I’ve never heard the term Mexican ground cherries before, let alone ground cherries.
Homie forgive me I just saw this. It’s Salsa Verde and cilantro lime guac. Recipes below for posterity’s sake. All amounts are to taste, these are just what I used here.
Salsa Verde (on the hot side. I think it’s easier to take away heat than it is to add) 10 Medium Talmatios 2 Poblano Peppers 8 Jalapenos 2 Limes Juiced 1/2 Large Onion 1/2 Cilantro bunch 3-4 Garlic Cloves
Half of Tamaltios, Peppers, and garlic roasted Other half boiled in salt and pepper Add to blender, add lime juice, cilantro, onion, and salt. Blend Cool Season to taste
Cilantro Lime Guac (this takes away the heat) 3 Avocados 3 Limes 1/4 cup mexican crema (any sour cream probably works, but mexican crema hits different and I’m not smart enough to explain why) 1/2 bunch cilantro Salt & Pepper Water to achieve correct consistency
Blend in food processor
Yeh, but they extra step makes them crispy and crispy is love.
Enchiladas are just saucy tacos with melted cheese on top, which is also love
And thanks
My wife took it because my photos are terrible!
Same homie. I’m thinking of trying taquitos next.
for posterity’s sake, this was nearly exactly sally’s recipe
Only big difference is that I only had trader joe’s cinnamon graham crackers, and I think those are a lot crunchier than other brands, so it came out a alot harder than a nabisco graham cracker crust.
Possibly a skill issue
I’m on their side booboo. That’s all the discource I need