This account broke, and I had to make a new one…
Yo… A used masked not into that! Maybe a leaf
Little extra kick to your refreshing morning
Yeah fuck spez too
Yeah putting a temperature probe in a pressure cooker probobly not a good idea. That is good to know though about the termperature, so between 195 amd 205 the goldilocks zone for brisket?
I have found that in the app on the navigation bar at the bottom if you click the second from the left option looks like “stacked lines” ans search for the community you are looking for there I have found it will come up.
So for example if you type into the search bar “shitty life pro tips” it will come up and this works for community on lemmy.world and outside lemmy.world.
Give that a try and let me know!
I have found that in the app on the navigation bar at the bottom if you click the second from the left option looks like “stacked lines” ans search for the community you are looking for there I have found it will come up.
So for example if you type into the search bar “shitty life pro tips” it will come up and this works for community on lemmy.world and outside lemmy.world.
Give that a try and let me know!
I have not tried it personally, but In the gif the brisket looks a little dry. I will try this recipe because i love brisket. Just try my best to not dry the brisket out
Beef and Rice Stirfry I-2 cups leftover day-old rice 2 eggs, yolks and whites seperated 1 cup fave veggies 1 cup leftover meat, i used leftover ground beef from making tacos 1 tbsp oyster sauce 1/2-2 tbsp soy sauce 1 tbsp oil
To the rice, were going to add the egg yolks, mix it in and set it aside
In some oil, over medium heat, were going to stir-fry our veggies for about a minute
Add the leftover meat, stir-fry for 2 mins
Add oyster sauce and soy sauce; add the soy sauce in 1/2 tbsp increments as to not over-salt the dish. Stir fry for about a minute until combined
Add the egg whites and stir-fry for about a minute
Turn heat up to high, add our yolked-up rice to the pan, and stir-fry it until everything is combined really well, about two minutes
Enjoy!
https://www.foodnetwork.com/recipes/food-network-kitchen/barbecue-brisket-sliders-12671318
INGREDIENTS
Brisket:
1 1/2 pounds flat-cut brisket
1 tablespoon whole tri-color peppercorns, coarsely crushed
Kosher salt
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 1/2 cups low-sodium chicken or beef broth
Slaw:
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon celery salt
One 12-ounce package broccoli slaw
Kosher salt and freshly ground black pepper
Barbecue Sauce:
3/4 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard
1 tablespoon packed dark brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon molasses
1/4 teaspoon celery salt
Kosher salt
For Serving:
One 11-ounce package pretzel slider buns
DIRECTIONS
Special equipment: a 6-quart Instant Pot® multi-cooker
Cook’s Note: Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer’s guide.
For the brisket: Sprinkle the brisket evenly all over with the crushed peppercorns and 1 tablespoon salt; firmly press into the meat. Heat the oil in a 6-quart Instant Pot® set to saute mode (see Cook's Note) until shimmering. Add the brisket and cook, turning occasionally, until browned all over, about 8 minutes. Add the garlic and broth then follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 15 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board to rest for 10 minutes before slicing thinly across the grain and then cutting into bite-size pieces. Pour the cooking liquid into a large liquid measuring cup and skim off the fat; reserve the liquid for the barbecue sauce.
For the slaw: Meanwhile, combine the mayonnaise, sour cream, Dijon, vinegar, honey and celery salt in a medium bowl and whisk well. Add the broccoli slaw, toss to combine and season with salt and pepper. Cover and refrigerate until ready to serve.
For the barbecue sauce: Return 1/2 cup of the reserved cooking liquid to the Instant Pot. Add the ketchup, vinegar, mustard, brown sugar, Worcestershire, molasses, celery salt and 1/2 teaspoon salt and set to saute mode. Bring to a boil and cook, stirring frequently, until reduced slightly, about 5 minutes. Add the sliced brisket, gently toss to coat, bring the sauce to a boil then immediately turn off the heat.
For serving: Split the slider buns. Put some slaw and brisket on each bottom bun. Top with more slaw and close the sliders with the top buns.
Always happy to help!
Hey, the “Shitty Life Pro Tips” in the body of the post is a link to the community
From book Japanese Soul Cooking, Tadashi Ono and Harris Salat.
SERVES 4
1 medium Spanish onion (about 12 ounces), peeled, cut in half lengthwise, and sliced ½ cup dashi ½ cup sake ½ cup mirin ½ cup soy sauce 8 eggs 4 fillets cooked tonkatsu, each fillet cut into ½-inch slices 6 cups cooked Japanese white rice 8 sprigs mitsuba, stems and leaves coarsely chopped (I used parsley)
Add the onion, dashi, sake, mirin, and soy sauce to a saucepan and bring to a boil over medium heat. Cook for about 5 minutes, until the onions soften.
Break 2 eggs into a bowl and lightly beat the eggs, no more than 10 times. You want part of the yolk and whites to be lightly mixed, while other parts are still separated. Set aside.
To prepare the katsudon one serving at a time, pour one-fourth of the sauce and onions into a small skillet. A 6-inch skillet works great. Place a sliced tonkatsu fillet in the sauce. Place over high heat and cook for about 30 seconds.
Pour three-fourths of the egg mixture over the tonkatsu, onions, and sauce. Do not mix. Cook for about 1 minute, then add the remaining one-fourth egg over the ingredients in the skillet.
Cover the skillet and cook for 30 seconds more. Turn off the heat, and let the katsudon rest, covered, for 1 minute.
While the katsudon is resting, scoop 1½ cups of the cooked rice into a serving bowl. When the katsudon is ready, uncover, and slide entire contents out of the skillet to rest on the rice.
Tilt the skillet and use a spatula if necessary; the katsudon should slide out easily.
Garnish with mitsuba and serve immediately. Repeat for the remaining servings.
You never had had flour frosting?! That shits good!! /s
Low Calorie Oreo Milkshake Ingredients:
Cookies and Cream Ice Cream
Chocolate Milk
Oreos
Cookies and Cream Hershey Bar
Nabsico 100 Calorie Oreo Snack Pack
Oreo Pop Tart
Mega Stuffed Oreos
Oreo Cupcake
Oreo Klondike Bar
Cookies in Cream Cheese
Low Calorie Oreo Milkshake Steps:
Just mix it and whisk it.
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Thought I was about to watch a how to basic video XD
1 x Tortilla
2 x Eggs (beaten)
1 x Slice of ham
Cheese
Salt and Pepper.
Vegetable oil
Heat the vegetable oil and add the beaten eggs
Once the eggs are semi cooked place the tortilla on top
Allow the eggs to cook properly and flip the tortilla
Place slice of ham, cheese and salt/pepper to season and fold the tortilla
Press down with a spatula till cheese is melted, remove and cut into 4 pieces
Enjoy
Here’s the recipe, from https://hostthetoast.com/easy-buffalo-chicken-sliders (more info, pics, etc. there!)
INGREDIENTS
2 cups cooked, shredded chicken
1/3 cup buffalo hot sauce
12 count brioche slider buns (or brioche dinner rolls, sliced in half)
8 ounces shredded Monterey Jack cheese
1 (12 ounce) container Heluva Good! Buttermilk Ranch Dip, divided
3 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons finely chopped flat-leaf parsley
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup shredded celery
INSTRUCTIONS
Preheat the oven to 350ºF. In a large bowl, toss the shredded chicken with buffalo sauce to coat. Set aside.
Place the slider buns in a small baking dish or baking sheet. Spread a thin layer of Heluva Good! Buttermilk Ranch Dip over the bottom brioche buns. Sprinkle with the shredded cheese and spoon over the shredded buffalo chicken. Smooth into an even layer, and cover with the top buns.
In a microwave safe bowl, melt the butter. Stir in the minced garlic and chopped parsley, and then brush the mixture over the top slider buns. Transfer to the oven and bake until the cheese has melted and buns begin to brown, about 12 minutes.
Meanwhile, prepare the slaw. Combine shredded cabbage, shredded carrots, and shredded celery in a medium-sized bowl and stir in additional buttermilk ranch dip to coat, as desired.
Use a spatula to carefully remove the top buns from the sliders. Spread the slaw mixture over the buffalo chicken and cover with top slider buns. Slice and serve warm.
you god damn right!