Chicken alfredo bread bowl dominos

Hold the jelly. It's peanut butter time.

2008.08.25 07:18 Hold the jelly. It's peanut butter time.

A subreddit for peanut butter, in all its evolution disproving awesomeness. And for all things peanuts and nut-buttery, from the most delicious American peanut butter on a piece of white bread to savory Malian meat stew with a garnish of peanuts eaten out of a wooden bowl, and not excluding all of the alternatives for our allergic bretheren. Pictures, discussion, and news from around the world that has to do with our favorite nut that's not a nut: Arachis hypogaea

2016.02.10 18:43 Kelseir My Drive - Google Drive

RIP Biggie Smalls 1972-1997 Celebrating the life of a legend taken before his time by the hands of ISIS.

2023.05.31 06:03 Ok_Ingenuity1139 Healthy weight loss menu for fat persons

Obesity is becoming more widespread as people’s lives get busier, leaving them with less time to prepare meals and exercise. To better preserve your health and get back in shape, you should start by creating a meal for obese people.
Obesity can cause a variety of serious illnesses, including osteoarthritis, cardiovascular disease, high blood pressure, sleeplessness, and others. However, if you know how to prepare an appropriate weight reduction food, you can avoid the aforementioned risks. So, what are the menu planning guidelines for obese persons to assist them control their weight and safeguard their health?

Menu planning principles for fat adults

According to a 2017 study published in the International Journal of Behavioral Nutrition and Physical Activity, those who plan their meals ahead of time are less likely to be overweight or obese. These people also eat a wider variety of foods and have healthier diets. Furthermore, having a ready-made menu allows them to save money on eating out.

To build a healthy weight loss menu for fat persons, keep the following concepts in mind:

1. Cut back on greasy foods:

Fried foods with a lot of fat not only make the weight loss menu unsuccessful, but they also cause a slew of hazardous health issues. These are the foods that overweight and obese people should avoid if they want to lose weight and improve their health.

2. Eat nutritious foods:

A meal should have enough protein (15%), fat (30%, with no more than 10% saturated fat), and complex carbohydrates (55% of the diet). You can acquire enough of the aforementioned nutritional categories by eating the following foods:
To ensure food safety, look for a trusted supplier when purchasing these goods.

3. Split meals:

When creating a weight reduction menu, avoid eating too many meals and instead divide the food you need to eat during the day into numerous little meals. This will make it easier for you to control how much food you consume. When eating, you should also take your time, chew thoroughly, and concentrate on your food. This manner of eating allows the brain to signal to you when you are full, allowing you to stop in time, and it also allows the stomach to perform more efficiently.

4. Limit sugary water:

Sugar-free and calorie-free water, such as filtered water, should be prioritized on the menu for fat persons. You should also avoid sugary beverages such as soft drinks, sports drinks, and bottled water. Even juice contains some sugar, so be cautious when incorporating this type of water in your weight reduction meal.

5. Have food ready:

Even though there are plenty of healthy options, you may be too tired to cook on hectic, tiring days. To reduce cooking time on busy days, choose a free day to prep the ingredients or cook the finished dish and refrigerate it. This food preparation approach is known as meal prep, and it is a clever way to cook food for 2-3 days in one session. You’ll stop eating out and have more control over how many calories you consume at each meal if you have meal prep meals in the fridge.
You can look online for more food preparation ideas to create excellent yet visually appealing foods. Cookbooks can also be purchased if you enjoy reading.

How to Create a Weight Loss Menu Every Day

Depending on their tastes, allergies, or readily available foods, each person approaches the secrets of creating a weight loss plan in a unique way. However, you might get more ideas from the diet menus listed below.

Menu for Losing Weight in the Mediterranean

The Mediterranean diet emphasizes fruits, vegetables, olive oil, fish, and other nutritious foods. This diet does not focus on calorie or fat reduction, but rather on eating foods high in fiber, lean protein, and unsaturated fats. This diet has been demonstrated in numerous studies to lower the risk of death, improve weight, and prevent cardiovascular disease, stroke, and type 2 diabetes.
You can use the following menu to lose weight:

Clean eating diet menu

Eat clean, also known as clean eating, is a nutritious diet that will help you lose weight while protecting your health. You will eat nutritious snacks on this plan, so you will feel fuller for longer and eat less during your main meal.

Weight loss menu high in protein

Protein-rich foods help you grow muscle and burn fat, making them ideal for athletes. This nutrient-dense diet will also help you feel fuller for longer and have fewer cravings, allowing you to avoid overeating at each meal.

Weight loss menu with low fat and salt

Fat and salt not only interfere with weight loss, but they can also harm heart health. The menu below will assist you in avoiding substances that are hazardous to your body and health.
You can tailor the components in the suggested weight reduction menus above to your eating habits, tastes, health, and cooking abilities. The amount of food consumed at each meal is also entirely determined by the amount of physical activity performed each day. Adjust your food intake such that the calories you consume are less than the calories you burn.
Obesity has serious consequences, but you may protect yourself by closely monitoring your food. A sensible meal for obese individuals will assist you in controlling your calorie consumption, avoiding harmful foods, and easily achieving a more reasonable weight. The ideal shape and weight are heavily influenced by how you organize and stick to the weight reduction food on a daily basis.
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2023.05.31 05:09 Wtakoh A balanced meal

A balanced meal
Marinated chicken breast, kale and spinach salad, toasted ciabatta bread, grapefruit juice.
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2023.05.31 04:55 ChuteBoxeKick Where's the chicken in my chicken parm?

Where's the chicken in my chicken parm? submitted by ChuteBoxeKick to mildlyinfuriating [link] [comments]

2023.05.31 04:39 ggroover97 What is your favorite movie from 1998? (American History X, The Big Lebowski, Rushmore, Saving Private Ryan, The Truman Show, etc.)

Of course, you're welcome to comment movies I didn't list.
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2023.05.31 04:31 abomps Help me identify this ingredient from Chinese/Uyghur dapanji (big plate chicken)!

What are these little green slightly translucent balls in a Chinese/Uyghur dish called dapanji or "big plate chicken".
  1. The picture is them cooked
  2. each green "ball" is about the size of a peppercorn
  3. They taste citrusy, almost like lemon but not spicy or numbing at all
  4. if you zoom in the husk/shell is kind of spotted
Here's the picture
Extra details
I bought this dish from a Uyghur restaurant while visiting New York. This dish blew my mind and felt like discovering a new genre of food. I have to try to reverse engineer it as best I can! It was listed as chicken Laghman but given the other ingredients they used a dapanji/ big plate chicken recipe for the base.
I have looked at a few big plate chicken recipes and couldn't find an obvious match for this ingredient.
In some recipes the base broth cooks for 1hr+ and I wonder if some of the spices change appearance or flavor after that time. Brainstorming here, would either fennel seed, or Sichuan peppercorns taste and appear this way after 1hr+?
Any thoughts on what this could are welcome!!!

Example recipe
The recipe that I have seen to include most of the ingredients I could discern is copied and pasted below. Credit to u/mthmchris for the recipe and detailed guide.\_xinjiangstyle\_dapanji\_braised\_chicken\_aka/
"So we wanted to show you how to make Uighur-style of Dapanji, a.k.a. the aptly translated ‘big plate of chicken’.
The Uighurs are a Turkish ethnic group from the Xinjiang province in the far North West of China, and have a fascinatingly awesome cuisine. They've got a solid mix of Central Asian and Northwest Chinese flavors - lamb features heavily, the grill and the tandoor's used, and they have their own version of pilaf (called 'polo' or 'shouzhuafan'). But at the same time, they'll use certain Chinese ingredients and also make use of the wok. This dish is one of the most beloved in the region, and a great place to start with Xinjiang food.
Video is here. We decided to also include in a recipe for those wide kudaimian pulled noodles that’re often served with this… but if you’re not feeling ambitious you could always opt for any sort of thick dried Asian noodles instead.
One whole chicken cut into pieces -or- chicken wings, ~1.5kg. So really, the ideal sort of chicken for this dish would be an Asian variety of chicken cut into pieces across the bone... and if that's convenient for you, I'd implore you to go that route. If that sort of thing would be difficult for you to get, my sub would be chicken wings. You could cleave them in half, or honestly you could probably leave them in whole as well. I've seen some Western recipe writers call for boneless breast or thigh here, but I really think that's a dramatic reinterpretation of the dish, and you'd also run the risk of dry chicken. Wings aren't too intimidating, and the essence's the same.
Potato, 800g. Cut into large chunks. You don’t want your potatoes to be too small else they’ll end up dissolving into the braise.
Xinjiang xianjiao (线椒), ~3 minced and reconstituted -or- Hungarian Sweet Paprika, 2 tbsp -or- Sichuan Pixian Doubanjiang, 2 tbsp. So Xinjiang xianjiao is what gives the Dapanji its characteristic red color… this mild chili is super red, and dyes basically anything it touches. Now, this chili’s sort of difficult to source even in China, so substitutions might obviously be necessary. To me, this chili is very similar to a paprika chili… so if you can get your hands on some dried paprika chilis (in China, hongjiao), I think that would be the most ideal sub. Similarly, if you got some quality Hungarian sweet paprika that should also be fine. In China outside of Xinjiang the most common sub is some Sichuan Pixian doubanjiang – you can go that route too, but in my opinion I think paprika would be closer to the original. We also got a real interesting lead on what these chilis might be called in English... see the note below.
White sugar, ¼ cup This will be mixed in with a half cup of oil to make a ‘tangse’, or caramel, for the initial step of frying the chicken.
Ginger (姜), ~2 inches Cut into slices, to be fried together with the chicken.
Sichuan peppercorns (花椒), ~1 tbsp. Added when frying the chicken.
Star anise (八角), ~4. Added when frying the chicken.
Cinnamon/Cassia (桂皮), 1 stick. Added when frying the chicken. Note that this, just like what you’d get a supermarket in the West, is actually Cassia bark and not the so-called “true cinnamon” from Ceylon.
Black Cardamom (草果), 2 pod. Added when frying the chicken. Slightly crushed to open.
Dried Chaotianjiao Heaven Facing Chilis (干朝天椒), ~15. A dapanji isn’t set-your-mouth-on-fire spicy, but it should have some kick. Adding in about fifteen whole dried chilis in with your braising liquid does the job nicely (no need to deseed them). If you’re outside China, dried Thai birds eye chilis should work just as well, or you could play around with Mexican chilis (anything unsmoked from the Capsicum Annum cultivar, e.g. Arbols, would likely be fine).
Dried bay leaf (香叶), 1. To be added when braising.
Leek (大葱), ½. Cut up a half a leek into strips, these’ll be added about halfway through the braise.
Garlic, 1 head. Peel a head of garlic, these’ll be added when there’s about 15 minutes left of the braise. Note that I add the garlic a bit earlier than many recipes might (most common is to see it added five minutes until it’s finished), mostly because I fucking love munching on garlic that’s been softened in a braise.
Mild chilis, 1 small red chili (红辣椒) and one small green chili (青辣椒). Cut into wedges. Neither of these chilis are very spicy, so you could also opt for one small green or red bell pepper.
Salt, 1 tbsp. To season. If you’re using doubanjiang in the place of xianjiao chilis, cut this out.
Chicken boullion powder (鸡粉), 1 tbsp. To season.
Process, Dapanji.
If using Xinjiang xianjiao chili, finely mince and reconstitute the chili. You’re aiming to get this into a super-fine mince – if you got a food processor (we don’t), I imagine that’d be a help. Once it’s fine enough for you, add in some water – we added roughly two tablespoons. Leave that aside for about thirty minutes - the chili will end up absorbing the water and forming a sort of paste.
Prep your ingredients. I’d use that time to peel and slice your ginger, peel the potato and cut into large chunks, crush the black cardamom pods, cut the leek and mild chilis into strips/biased wedges, peel the garlic… measuring everything out so that it’s good to go once you’re ready to fry.
Blanch the chicken pieces. Blanch the chicken in boiling water for three minutes or so. Because the braise isn’t going to feature much liquid, we’re not going to be able to skim the scum, blood, and impurities from the braise. The quick blanch’ll clean our chicken right up so it’s good to braise.
Make the tangse (caramel). This is a relatively common step in many Chinese braises. To make the tangse, add in a half cup of oil and a quarter cup of sugar to a wok over medium heat. The sugar will begin to melt into the oil, and after a couple minutes it’ll deepen in color to something resembling a caramel. For this stage, it’s important that you stir constantly, and know that tangse can go from zero to midnight real quick. All in all, it’s better to have an overly blonde tangse than a burnt one.
Fry the chicken pieces in with the tangse, then add in the ginger and the salt/chicken boullion. Fry the chicken with the tangse for 30 seconds or so, then add in the ginger and fry for another 30 seconds. Sprinkle with salt and chicken boullion to season – I know it seems a bit strange to season so early in a braise, but things end up getting a bit unwieldy near the end when the potatoes are nearly dissolved.
Add in the xianjiao chili, then the Sichuan peppercorns, black cardamom, star anise, and cinnamon. Add in the xianjiao chili (or some Hungarian sweet paprika, or some Pixian doubanjiang) and coat the chicken with it. Then, add in those spices and let them fry for about 45 seconds or so until it’s all just starting to smell awesome.
Add in 400 mL of water, and nestle in your potatoes, chaotianjiao heaven facing chilis, and bay leaf. Cover and let simmer on low. 400 mL of water might feel like a bit of a small amount (it won’t cover all of your ingredients), but the idea is that the ingredients are going to steam in addition to braise. Because of that, after you cover it you really don’t want to peek. This’ll end up cooking about an hour in total – we still got three ingredients to add (the leek, the garlic, and the mild fresh chilis), so we’ll mix it when we open it up to add those ingredients.
After 30 minutes, add in the leek. At this point, the braising liquid should still look ‘water-y’ and the potatoes should be mostly intact. Toss the leek into the braising liquid, give everything a mix, and cover.
15 minutes later (45 into the braise), add in the garlic. Now the braise should start to look like it’s coming together. The very edges of the potato should be starting to dissolve – if you eat a potato it’ll be roughly cooked through but not very soft. Now, I should note that I add in the garlic a bit early – when I was researching this dish, the Han Xinjiang guy at my market was insistent that the garlic be added at the very end, five minutes before finishing. I like my garlic soft and cooked through so I can munch on it though, so I add in in here.
15 minutes later (60 minutes into the braise), add in the mild fresh chilis. These will only need five minutes or so to cook.
Serve. Serve this with the kudaimian noodles below. Generally, it's best to serve them after you've already munched on the dapanji a bit so that you can get them all in that braising liquid.
Ingredients, Kudaimian Pulled Noodles:
Bread Flour -or- Dumpling Flour (高筋面粉), 250g. Basically looking for a high gluten content, we used bread flour.
Water, 125g.
Salt, ½ tsp.
Oil. To roll the noodles in before resting.
Process, Kudaimian Pulled Noodles:
Ok, now before we get into this, a quick word of warning: hand pulled noodle making is more of a skill than a recipe. If you’re new to noodle pulling, it might take a few tries to get your noodles right – by far the most common issue is noodles that’re a bit too thick, which I’ll talk about how to save in the notes below.
Disclaimer number two… we’re not the most experienced noodle pullers. Steph’s from Guangzhou (where there’s not exactly much of a tradition of this northern-style hand pulled noodle making), so it isn’t exactly something she grew up with. To give you an idea, about a third of our noodles we had to ‘save’ using the technique in the notes.
In any event, this variety of hand pulled noodles is vastly easier than lamian, so it’s a good place to start. Also, 'Biang biang' noodles are basically the same method, but are divided into smaller pieces and cut in half lengthwise with a chopstick.
Mix together the flour and salt, then slowly incorporate the water into the dough. Rest for 10 minutes. We’ve found doing this by hand is actually a bit easier than using the stand mixer. Add the water bit by bit, kneading and incorporating it into the dough. Once the dough is doesn’t stick to the bowl anymore and has been kneaded into a ball shape, it’s done. Cover with a warm, damp towel and set it aside to let the dough relax.
Cut the dough into eight even pieces, roll them into a sort of fat ‘log’ shape, coat generously with oil, and set aside for 60 minutes. Each one of these pieces is going to make one big noodle – this is like the noodle from KenM’s nightmares. Make sure the logs are coated real well with oil, cover them with plastic wrap, and set it aside for one hour. This second rest is gunna be really critical, if it doesn’t rest for an hour, you’re not really gunna be able to pull them.
Pull the noodles. As always, when I’m trying to explain what to do with dough via the written word, I sound like a convoluted doofus, so take a look at 4:49 in the video for a visual. First thing you’ll do is flatten your log by pressing it down with your palm – the flatter it gets here, the easier it’ll be to pull. Then, grab a hold of the two edges of the log and stretch it out four times. Now this is going to start to begin to look like a noodle. Then, continue to pull and smack the noodle against the table – this smacking motion’ll help the noodle thin out in the center as well. Once the noodle’s roughly as wide as your arm span, you’re finished. Just tear off and toss the little knobs of dough where your hands were pulling from.
Boil the noodle. Boil the noodles until they float. These northwestern style noodles are a bit thicker, so it might take a minute or so.
Note on how to rescue kudaimian that’re too thick:
One of the difficulties with learning hand pulled noodles is that if you screw up, you can’t just roll it back into a ball and start over – it won’t really form because of the oil.
If your noodle’s a bit too thick, use your fingers to lightly spread it horizontally, then pass it through your middle and index fingers with both hands while lightly pressing and pulling to straighten it back out – this motion is at 5:33 in the video. Again, this isn’t really impressive or correct or anything, but it’ll thin out the noodle and everyone’ll be none the wiser (unless you’re, uh… filming yourself).
Note on other Dapanji ingredients:
So a couple things that we didn’t add that you might see in a few dapanji recipes… (1) tomato paste (2) some other spices and (3) beer.
So right, Uighurs actually do use tomato paste in some dishes – the brand of tomato paste I buy here in Shenzhen is actually from Xinjiang. You could use half Xinjiang chili and half tomato paste to get that sort of red color if you like – it might be a bit more visually appealing, as our dapanji had a number of red flakes scattered about. We opted for pure chili as we were basing the recipe off of the dapanji of our favorite Xinjiang restaurant in Shenzhen, which didn’t use tomato paste.
Also, if you poke around, you’ll see that each restaurant’ll sort of has their own spice mix. We went with a basic one that was sort of a copycat of a Uighur-run Xinjiang restaurant we love in Shenzhen (plus Bay Leaf). The most commonly added ingredient that we didn’t use would probably be fennel seed… but sometimes you’ll see some places toss some more exotic stuff in too.
Lastly, many of the recipes around Xiachufang (the Chinese AllRecipes) feature a light beer as the braising liquid. Uighurs are Muslim though, so we just opted for water. Beer wouldn’t hurt though, so if you feel like it you could toss that in as well.
Note on Xianjiao Chili:
Again, please don't hesitate to sub this. I figured it'd be almost impossible for people to find abroad, except...
I was chatting with someone on YouTube and I'm now like 70% sure that this is Kashmiri Chili. They look really, really similar, have the same purpose (red color), similar heat level (~1k scoville), and if you look at a map that pathway seems like it makes a ton of sense. You should be able to find them on Amazon - at the very least, even if they aren't the same, I think it'd be a nice sub."
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2023.05.31 04:29 SenorSnuggles Cat refusing to eat

Species: Cat Age: 9+ (vets all give ranges) Sex/N?: M/Yes Breed: Likely Inbred Shorthair Tuxedo Body Weight: 8lbs
History: Origin before shelter unknown. No previous medical issues other than dust allergies. Once spent almost a month pretending to have a sprained leg.
Clinical signs: Lethargy, no appetite, vomiting foamy green bile Duration: No appetite for three days, lethargy for two, vomit twice in three hours
Attempted to administer half a tapeworm dewormer pill was three days ago. He hated it. Crushed the other half and put it in the Good Boy bowl with cold chicken broth mix thinking it would help. Here we are.
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2023.05.31 04:23 robertsonjasmine403 1.

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2023.05.31 04:16 heaven0315 AITA for buying an ice cream cone?

This is something that has been bugging me for a while and I thought Reddit was a good place to answer this. I (F, 24) recently moved out of my friend's apartment. I moved in with her and her family a little before Christmas last year, right after my mom died; I was new in the city and I didn't feel strong enough to be alone at the time.
She is married and has three children. At first, I felt like I was disrupting, but she kept telling me I wasn't bothering anyone and that I could stay as long as I needed. Her children are all teenagers, so hanging out with them at the apartment didn't feel like babysitting. I spent the holidays with them and things seemed relatively fine.
After the holidays, my friend told me her mother, (the kids' grandmother) was going to be staying at the apartment for some time as well. The first days went just fine, but shortly after, I fell into a financial tight spot. The rent was expensive and I put in half the money for everyone's groceries, I was also seeing a psychologist after my mom's passing and taking anxiety medicines. I really wanted to move out as soon as possible because the apartment was too small for the seven of us, so I tried to save, but my friend kept asking me for money at random times since she and her husband weren't doing so well either. There came days when I felt very overwhelmed, so I bought one ice cream cone for myself as a treat. I felt bad not buying one for everyone at the apartment, but I thought they would understand because I'd been buying them plenty of gifts and treats before that. Aside from the Christmas ones, I gave everyone chocolates for Valentine's Day and bought the two youngest daughters jewelry for their birthdays. I had also been inviting them to eat outside on the weekends or paying for takeout pizza and hotdogs, and buying ice cream bowls.
But one of those particularly overwhelming days, I was eating my ice cream cone when I heard my friend's mother telling the kids: "Whenever you see her eating ice cream without you, just go away and leave her alone! Don't you see that she is mocking you!"
I moved out the next day. I was very hurt over this because she (my friend's mother) had gone to eat pizza with us those times when I was paying, and the weekend before that, along with the groceries, I had also bought a pizza bread to share with everyone. Still, I've been wondering if buying ice cream for myself was that selfish and would upset them so much. So AITA?
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2023.05.31 03:56 Mozzy2022 Spicy Peruvian chicken - confusion

Spicy Peruvian chicken - confusion
What is the light green stringy thing top center ? Am I just stoned? I set all the uncut ingredients lined up with the picture and I’m not seeing reference to the top middle stringy thing.
submitted by Mozzy2022 to hellofresh [link] [comments]

2023.05.31 03:49 Appropriate-Sea-5250 What should we do to celebrate 100 foods?

We're so so so close to 100 foods and I wanted to do something special for his 100th food but I can't think of anything 😅 any and all ideas welcome 😁 (I haven't counted oils or salt, but I'm counting spices and herbs)
Here's our list: --Vegetables-- 1. Asparagus 2. Bell pepper 3. Broccoli 4. Cabbage 5. Carrot 6. Cauliflower 7. Corn 8. Cucumber 9. Garlic 10. Ginger 11. Kale 12. Jalapeno 13. Mushroom 14. Onion (white) 15. Onion (red) 16. Onion (green) 17. Pickle 18. Potato 19. Radish 20. Spinach 21. Sweet potato 22. Zucchini
--Fruit-- 23. Apple 24. Avocado 25. Banana 26. Blackberry 27. Blueberry 28. Cantaloupe 29. Coconut 30. Goji berry 31. Grape 32. Honeydew 33. Kiwi 34. Lemon 35. Lime 36. Mango 37. Orange 38. Papaya 39. Pear 40. Pineapple 41. Raspberry 42. Strawberry 43. Tomato 44. Watermelon
--Meat-- 45. Ground beef 46. Chicken 47. Egg 48. Ham 49. Pork 50. Steak 51. Turkey
--Seafood-- 52. Haddock 53. Salmon 54. Shrimp 55. Sole 56. Tilapia 57. Trout
--Beans & Legumes-- 58. Black beans 59. Chickpeas 60. Peas 61. Peanut 62. Kidney beans 63. Tofu
--Nuts & Seeds-- 64. Almond 65. Chia seed 66. Hazelnut 67. Sunflower seed 68. Tahini
--Dairy-- 69. Cheddar 70. Monterey Jack cheese 71. Mozzarella 72. Sour cream 73. Yogurt
--Grains-- 74. Basmati rice 75. Brown rice 76. Pasta 77. Pumpernickel bread 78. Sourdough 79. Quinoa 80. White bread
--Spices & Herbs-- 81. Basil 82. Brown sugar 83. Cayenne 84. Chili powder 85. Cilantro 86. Coriander 87. Cumin 88. Curry powder 89. Dill 90. Garam masala (store bought) 91. Oregano 92. Paprika 93. Parsley 94. Peppercorn 95. Red pepper flakes 96. Rosemary 97. Thyme 98. Turmeric
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2023.05.31 03:41 BoxRadiant8416 Chick-fil-A announces spicy strips will be removed from menu in test markets

Chick-fil-A announces spicy strips will be removed from menu in test markets submitted by BoxRadiant8416 to u/BoxRadiant8416 [link] [comments]

2023.05.31 03:31 angetrbl Two vegan (seitan) Nashville fried chicken tenders and fries? Didn’t eat the bread thanks!!

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2023.05.31 03:28 Salty-Ticket6093 How to eat Thai food in thailand with the natives

How to eat Thai food in thailand with the natives
This is the time when i get in touch with the locals they are very accommodating.
"Pad Thai with its perfect balance of sweet, sour, and spicy flavors is a staple in Thailand, enjoyed by locals and visitors alike." "Mango sticky rice is a delightful dessert loved by Thais, combining the sweetness of ripe mangoes with the creamy texture of glutinous rice." "Locals gather at bustling street food stalls, savoring the aromatic and flavorful Tom Yum soup, a hot and sour delight that warms both body and soul." "Thai locals take pride in their vibrant and aromatic green curry, made with fresh herbs, spices, and creamy coconut milk, creating a burst of flavors with every bite." "Exploring Thai cuisine with locals means discovering hidden gems like Som Tam, a refreshing papaya salad, known for its tangy, spicy, and crunchy combination that tantalizes the taste buds."
"Thai locals often start their day with a hearty and comforting bowl of Khao Tom, a flavorful rice soup filled with fragrant herbs and tender meats." "The locals' love for Thai cuisine is evident in their devotion to the iconic dish, Massaman Curry, a rich and savory curry infused with spices and slow-cooked to perfection." "When dining with locals, you can't miss the unique experience of eating at a floating market, indulging in fresh seafood, grilled skewers, and aromatic noodle dishes." "Joining locals at a bustling night market, you'll be captivated by the sights, sounds, and smells of sizzling Pad Krapow, a stir-fried dish with aromatic basil and your choice of meat." "Thai locals believe in the healing properties of Tom Kha Gai, a soothing and creamy coconut soup infused with galangal, lemongrass, and tender chicken, offering comfort and nourishment." "Sharing a meal with Thai locals means enjoying the perfect blend of textures and flavors in a plate of Khao Pad, fragrant stir-fried rice with a medley of vegetables, meat, and aromatic spices." "Thai locals take pride in their mastery of the art of fruit carving, transforming tropical fruits like watermelon and pineapple into beautiful edible creations that are as visually appealing as they are delicious." "In Thailand, locals cherish the simple pleasure of a leisurely meal, gathering with friends and family to enjoy a communal feast of fragrant jasmine rice, flavorful curries, and an array of spicy dipping sauces."
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2023.05.31 03:22 siqbal01 Waited all day for this. Probably too much cilantro but idc. The recipe is at the end, added a bunch of condiments obviously- I just don’t track those bc I choose happiness. Each portion is 390 grams!

Waited all day for this. Probably too much cilantro but idc. The recipe is at the end, added a bunch of condiments obviously- I just don’t track those bc I choose happiness. Each portion is 390 grams!
First sautéed the onion, garlic, and jalapeño in olive oil until fragrant. Next added carrots and celery until a bit soft. Then I added the chicken stock and the canned tomatoes, brought to a soft boil and added the beans. Then I seasoned the fuck out of it (think traditional chili seasonings and then I added a bunch of fresh thyme and 2-3 bay leaves). 30 min later I added the TVP and a crap ton more water until everything was submerged and I tasted and reseasoned. Kept them simmering for 30ish min.
This was basically a pantry cleaning chili as I wanted to use up the rest of my mung beans and tvp since the tvp was at the end of the bag and was getting more powdery. HUGE portions and tastes phenomenal. Ofc added highly processed cheese sauce to the bowl bc again- happiness lol.
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2023.05.31 03:00 cromkaygo WANTED: Advice on chicken and fries in Speedi

What is the best way to do frozen, breaded chicken (the big bag of non-precooked Tyson filets from Costco) and peeled-n-cut fries in the same basket with a Ninja Speedi? Google/YT aren't helpful, and Ninja's recipe builder thing doesn't even list potatoes.
[EDIT] Let me reiterate. I'm replacing a Gourmia fryer with the Speedi, because the other one's fan motor gave out. The Gourmia came with a metal rack that you could sit on top of the fryer tray, or set it underneath the tray to raise it's height closer to the heating element, for whatever recipe needed that. I would lay the fries across the tray, and put the chicken filet on the rack on top of the layer of fries, and do it all at once. That worked for me, and I saved the rack from the Gourmia to do the same with the Speedi.
Yes it all fits, but the Speedi doesn't have the same depth as the Gourmia, so it's taking some experimentation with temperature and time, and I wondered if anyone already has this figured out.
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2023.05.31 02:51 sandrakaytm Snap Kitchen

Snap Kitchen
$7.99 for each bag (x2)
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2023.05.31 02:23 Lower_Cat_8145 Adventures in Nmom's Nursing Home Rehab...

So, my nmom caused an accident in her car. She has broken both legs and has spine issues and can't bear weight on her legs for three months. She's been in the nursing home/rehab center for 3 weeks so far, and is expected to be there at least 4-5 months total. Let me just list a few of my experiences so far:
  1. She has gotten so angry because I pointed out that the car accident was her fault (she made a left across oncoming traffic and pulled out in front of a guy who had no time to stop). She became so full of narc rage that she spent the first week trying to convince me it wasn't her fault every single time we talked. The guy should have stopped for her, she said!
  2. Supposedly they have not been allowing her water at the rehab center. She's only getting 21 milligrams of water a day, according to her. When I investigated, I found out that she's getting her eight eight ounce glasses of water a day. She's fine. When I visited, she had 24-32 ounces of drinks on her tray table.
  3. She claimed that they had only been feeding her corned beef hash for breakfast, lunch and dinner at the nursing home. Upon further investigation, I asked "So you're only getting corned beef hash for breakfast, lunch and dinner. Are you SURE?" "YES," she says. I tell her I'm going to call the nursing home and look into this. Then she admits, "well, I've had chicken and rice. And hamburgers...and vegetables." Umm...ok.
  4. I sent her a care package with not only personal care items, but a book of word searches, a diary, and pencils. The first thing she says is "Did you send me a bowl? So I can soak my fingernails?" Ummm, no! I didn't think of your bizarre request for a bowl to soak your fingernails in. Then she complains about the crappy pencils I bought her (mechanical pencils...she didn't know how to work a mechanical pencil!). Then she wanted a waterbottle that she can hide from the nurse! This care package cost 70 dollars and 20 dollars to mail to her (I live more than several hours away). I get one throwaway thanks and then so many complaints!!
  5. So many complaints about the poor nurses and staff that aren't treating her well.
  6. The doctor doesn't come to check on her. EVER.
  7. They won't plug in her phone for her every time it gets pulled out of the wall.
This is going to be a ride. I was VLC when this whole thing started. I'm ready to go NC already.
Anyone else experience this kind of lying/complaining in a similar situation?
submitted by Lower_Cat_8145 to raisedbynarcissists [link] [comments]

2023.05.31 02:17 PoppyCake33 Toddler won’t eat any protein, what is everyone doing with picky eaters?

So I know this is a very saturated subject but I looked thru the post history and can’t find any answers. My 3.5 year old has been a picky eater for a while but as of lately he’s been refusing any protein and basically only wants bread and some sort of carb. Husband and I have gotten into some arguments because he tells him to eat his food in an authoritative tone but it doesn’t change anything. What are guys doing with Picky eaters just letting them survive with minimal or crap food?
I recently bought him some kids protein drinks with vitamins and use a multivitamin as well but now it’s worse because he wants a shake to replace every meal. I don’t do snacks only 3 meals a day. Here’s how it usually goes down.
For breakfast I’ll do eggs, bacon(or sausage) he’ll only eat the toast and a yogurt. Did waffles with fruit today, ate it fine minus the fruit. Oatmeal and cereal will not even look at it. He’s fine with toast with almond buttejam
For lunches & dinners
Mac&cheese- nope
Anything with cheese-nope
Will eat pizza but with the cheese removed ( so just bread and sauce)
Hotdogs yes ( we did them on Memorial Day) but I don’t want this to be a regular food.
Chicken/ veggies/ French fries- eats only the French fries
Todays offender, I made ground meat with veggies and mash potatoes. I know he won’t eat the veggies but I figured the meat and mash ( it’s always been a go to meal for him) well he refused the meat. He’s only had today,waffles, pizza (no cheese) and now mash potatoes so my husband lost it. How would guys handle this? Will he grow out of it? I’ll note he’s not skinny at all but all the opposite I don’t want him to be overweight and unhealthy because of all the carbs.
submitted by PoppyCake33 to toddlers [link] [comments]

2023.05.31 02:02 ThrowAwayToWind Rescue dog is absolutely terrified

Hello everyone!
We just adopted a 10 month old mixed breed dog (Australian Shepard, Jindo, and other breeds) and as the title says, she is absolutely terrified. When we took her out of the car and I was holding her to carry her inside, she peed and pooed. We brought her in and laid her on our old dog's bed until our dog crate arrived.
It has been less than 24 hrs, I know it takes time, but please read on I have been trying to leave her alone, not making eye contact and just throwing treats near her. She doesn't take them right away, but eventually she eats them. I have put a bowl of her food with her and a water dish nearby and she hasn't touched either. I have to physically take her out to go potty and she just freezes and pees and poops right where she is standing, then tries to run.
I don't want to stress her out by doing this anymore. She is obviously terrified and hyperventilates for a bit and grinds her teeth. The crate came, so now if she does have an accident, it will be much easier to clean.
A vet told us in the past to get a dog to hydrate, give them plain chicken broth. We were thinking about doing that and adding it to some of her food for it to be more enticing. Right now she is in the crate (door open) with a cover over it. I don't plan on bothering her as I know it takes time for them to acclimate to their new environment, so I don't expect her to cuddle with me by tonight, just for clarification.
Does anyone have any advice on getting her to go potty, eat, and drink without me stressing her out more than she already is? Thank you for any help!
I hear her moving and sniffing around in her crate. Progress! She hasn't moved on her own since she got here!
Update part 2: Threw her a few teeny tiny bits of high value treat, then put a bigger piece in a food bowl with her food and added water to the bowl. She was apprehensive but finally ate her food and got some water in her system!
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2023.05.31 01:57 transcribersofreddit NonPoliticalTwitter Image "Everything the Piss touches is your Kingdom."

NonPoliticalTwitter Image submitted by transcribersofreddit to TranscribersOfReddit [link] [comments]

2023.05.31 01:54 KingFahad360 Everything the Piss touches is your Kingdom.

Everything the Piss touches is your Kingdom. submitted by KingFahad360 to NonPoliticalTwitter [link] [comments]

2023.05.31 01:46 ALBEERPOE Balkan House in Hamtramck and Ferndale a Food truck at festivals too.

Balkan House in Hamtramck and Ferndale a Food truck at festivals too.
The real deal Turkish German Doner Kebabs and Serbian Chevapi, see the great reviews around the web.
submitted by ALBEERPOE to Detroitfoodporn [link] [comments]