the line between food and not-food is culturally contingent, geographically contingent … there is no divine authority on which lifeforms you may kill and eat
I really didnt understand what that girl's problem who started all the doubt about the pageant girl to peter the problem was in the first place and then the other pageant girl who supposedly knew her made it even worse just because she told her not to say they knew each other when coming on the show
They saw her as a threat and collectively decided to get her out lol it’s a competition! She’s a pageant girl ofc when the cameras come on she doesn’t want to look a way that isn’t like presentable to her which is like a part of being a pageant girl but it doesn’t mean shes fake lol also the girl she knew outside of it is just as guilty as her and it was a matter of her spinning the truth to benefit her and make her seem innocent. The manipulation isnt even like….sophisticated its basic
Speaking of manipulation on game shows have y’all been watch the bachelor this season bc when those girls successfully got into the guys head (i will never know their names im not sorry) about the pageant girl I was like SMH!!!! They did it easily too! I understand it’s all fake but like still idc they manipulated him so easily ! Planting the seed of doubt about the pageant girl and he did exactly what they wanted…….. Interesting how the contestants are controlling the bachelor
A lunch with literally all my favorite things in the world + cucumber melon sparkling water
Chickpeas are rinsed and cooked in a little ghee, tomato paste, lemon juice, garlic cloves cut into length wise chunks, everything bagel seasoning, salt. Add spinach, an egg on top and steam. Topped with red pepper flake
Hi there! I hope you’re doing well. I wanted to ask abt that gorgeous steak you made. I noticed it’s medium rare. I’ve always been hesitant of meat any less than medium well done 😭 how do you cook it safely so that it’s good in terms of temperature flavor and food safety?
I’m still learning but here’s some of what I know
-With red meat there’s no real “safe temp” it’s just how cooked you want it. That’s why there’s tartare of red meat and not poultry. If the meat is fresh or aged properly then take it to the internal temp you want as far as rareness.
-If you don’t trust yourself by feeling, get a meat thermometer. There’s tons of charts on the internet showing temperatures and doneness.
-Timing is important with steak and cooking on all sides ensures an even cook regardless of the level of rareness, renders fat (if there is any), and creates the salt crust!
-Generally, leaner cuts work better cooked more slowly bc there’s less fat but just know the name of the cut of meat and look up the best way to cook it bc there’s so many ways to cook a steak.
-Also, your steaks should never be fridge cold before you cook, they should be sitting out at the very least 30 minutes prior to cooking to come up to temp.
-I like preheating the cast iron on 350-400 in the oven before stovetop cooking.