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John Braveman

@bravemanjohn

2 years ago
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Posted On: April 19th 2025, 12:39 pm
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I’M SUFFER FROM TDS, NICE TO KNOW IM NOT ALONE 😁
Carson Hocevar has been suspended from Sunday's NASCAR Cup Series Championship Race at Homestead following his actions at Martinsville.
something about picking poor robin clean?? idk
How to Make Citrus Supremes 🍋‍🟩🍋🍊 - KNIFE CUTS EVERY COOK SHOULD KNOW - ep. 5 FULL INSTRUCTIONS ⬇️ 1. Find the stem end of your citrus, and cut off just enough to expose the flesh of the fruit (cut off LESS than I did in the video - I went a bit overboard!). Repeat with the other end of the fruit opposite the stem. 2. From here, place your fruit on the cutting board with one of the cut-sides down. Start shaving off the skin of the fruit, removing many smaller strips as to keep the rounded shape of the fruit. 3. Once you have your skinless citrus, you will notice that each segment is now visible, with thin, white membranes in between them. Cut into the fruit, along the membranes, to release each perfect segment. Try to keep your knife flush with the membranes to ensure the best yield possible. There are two "methods" to do this, which I demonstrated in the video. 4. Once all of your supremes have been cut, squeeze out any remaining juice in your trims to help store your supremes without them drying out. Alternatively, you can use the juice in a dressing or marinade! #citrus #supreme #segment #knifeskills #technique
Wayne had to work late tonight so I decided to surprise him with something I’ve been wanting to try and it turned out SO good! He prefers everything over rice, but I loveee noodles, and especially udon … so I served both! Are you team rice or team noodle? Comment SUBSTACK any time for a link to the full length recipes, recipe cards and shopping list on our Substack “Nancy & Wayne” This is a quick and easy, delicious dish. RED CURRY UDON SOUP WITH CRISPY PORK + BOK CHOY 3 lb ground pork (can be swapped w/tofu or ground beef) 1 tsp dark soy sauce 1/3-1/2 cup minced onion 1/4 cup minced shallot 2 tbsp minced ginger 2 tbsp minced garlic 1/2 cup red curry paste About 20 oz coconut milk 4-6 cups chicken broth 1-2 Tbsp Fish sauce, adjust to taste Juice of 2-4 limes, to taste Frozen udon noodles Bok choy, halved blanched Eggs, as many as you’d like Chili oil @momofukugoods Sliced scallions Cook the pork in a stainless steel pan over high heat without adding salt or oil; it will render its own fat. Leave it undisturbed until crispy on the bottom, then flip it. Only after flipping, drizzle with the dark soy sauce and crisp the other side. Remove from the pan. Work in batches if needed so it crisps rather than steams. Saute the onion, shallot, ginger and garlic in the same pan for a few minutes. Add the curry paste and cook, stirring, for 1-2 minutes. Pour in the coconut milk and chicken broth and simmer for 5-7 minutes. Add the fish sauce and lime juice gradually, tasting as you go. Everything can be adjusted to taste. For the jammy eggs, bring a pot of water to a boil. Gently lower in as many eggs as you’d like and cook for exactly 6 minutes. Run under cold water, then peel and halve. Cook the frozen udon according to the package directions and blanch the halved bok choy until tender-crisp. Put the udon in a bowl, pour over the broth, then add the crispy pork, bok choy and jammy eggs. Finish with chili oil and scallions. You can also serve it over rice instead of udon. #udon #curry #soupseason #crispypork #easyrecipe @allclad
been having fun 🙃
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