#taco shell hacks

[nqueso-lies]

🌮🌮🌮🌮🌮

Important question: soft taco or crunchy taco?

🌮🌮🌮🌮🌮

Real talk?? It depends on both my mood and the restaurant!

Each are beautiful, tasty options!!

Taco hack?

Put a soft tortilla shell on your plate while you eat your hard taco... the stuff that falls out of the hard taco will land safely onto the soft shell below and BOOM, you have a twofer taco!!!

[ebbywaffle]

ok so with the science of reheating pizza, i feel like proper conclusions have been made(hot skillet + a couple teaspoons of water, big-enough air fryer, etc) but the jury's still out on how to properly reheat a shitty Taco Bell hard shell taco other than microwaving (which sucks bc warmed lettuce and the texture gets weird and some of the meat doesn't get hot enough at times) show me the hacks on that

[haroldjaffe]

[Image description:

A series of image macros with text

LIFE HACKS

Use paper clips to orgranize your cables

TAKE AN OLD CD SPINDLE AND TURN IT INTO A BAGEL TOTE Almost finished your jar of nutella? End it with ice cream

Sick of have a box full of tangled cords? [image of cords coiled up and placed into separate cardboard toilet paper tubes]

PUT PANCAKE MIX IN A KETCHUP BOTTLE FOR A NO-MESS EXPERIENCE

USE NAIL POLISH TO IDENTIFY DIFFERENT KEYS

UNROLL THE RIM TO INCREASE THE CAPACITY [image of a little paper cup full of ketchup]

To remove the stem from strawberries, use a straw

PLACE A RUBBER BAND AROUND AN OPEN PAINT CAN TO WIPE YOUR BRUSH ON, AND KEEP PAINT OFF THE SIDE OF THE CAN [image of a rubber band stretched vertically around a paint can, bisecting the open top]

How to Drink at the Beach [image of empty pop cans with the bottoms sliced off, then slid over the top of beer cans]

USE A CAN OPENER TO OPEN BLISTER PACKS AND AVOID CUTTING YOURSELF.

USE A (CLEAN) DUSTPAN TO FILL A CONTAINER THAT DOESN'T FIT IN THE SINK [image of a dustpan balanced on a running sink so the water flows down the handle and into a bucket]

FOR CRUNCHY TACO SHELLS, TURN YOUR MUFFIN PANS UPSIDE DOWN, SPRAY WITH COOKING OIL AND BAKE TORTILLAS FOR APPROXIMATELY 10 MINUTES AT 375 DEGREES [image of tortillas pressed in between four upside down muffin divots to make a curvy X shape; image of tacos in X-shaped shells]

Stack your clothes vertically to see them all

Use a hair clip to organize long wires

A frozen, saturated sponge in a bag makes an icepack that won't drip all over when it melts

Use a bread tab to hold your spot on a roll of tape

USE TOOTHPASTE TO CLEAR UP HAZY CAR HEADLIGHTS [Before and After images]

Use bread clips to label and organize power cords

The one trip trick: 50 pounds of groceries and living on the 5th floor [image of a hand holding a carabiner with a bunch of plastic bag handles looped through it]

PUT YOUR STRAW THROUGH THE TAB TO KEEP IT FROM RISING OUT OF YOUR DRINK [image of a straw inserted through the tab on top of a beverage can]

CUT OPEN TOILET PAPER ROLLS AND USE AS A CUFF TO SAVE YOUR WRAPPING PAPER AND KEEP IT FROM UNROLLING

Revive your old cassette cases [image of two audio cassette cases, one being used to hold up a smartphone]

When heating leftovers, space out a circle in the middle, it will heat up much more evenly

Use binder clips to fix broken keyboard feet

TIRED OF EXTENSION CORDS UNPLUGGING? [image of two cords plugged into each other and tied in a knot]

BOOM. BACON PANCAKES. [image of pancake batter being poured onto strips of bacon frying on an electric griddle]]

  I re-blogged this (the first time) in 2014. Today, I tried half a dozen times to re-blog it, and it wouldn’t work. So, I saved the images and re-posted it. I hope it helps make life a little easier. :-)   The original post is by iraffiruse.

[cleverhottubmiracle]

Have you ever wondered what you could serve your guests beyond the usual, traditional dishes? Tacos might just be the perfect choice—not only for their magical taste but also for the comforting, wholesome experience they bring. While anyone can easily order tacos online at any time, what truly makes them special is the joy of cooking them yourself and mastering the art of preparation.At this point, many might ask: can tacos be made at home with that same restaurant-quality flavor? The answer is a resounding yes. By using natural ingredients and a few simple hacks, you can create fantastic tacos that will linger on your guests’ taste buds long after the meal is over. To get you started, here are some unique taco recipes that deserve a spot on your weekend brunch menu or at your next backyard party.Check out yummy taco recipes to try that’ll impress your guests…#1. Thai Peanut Chicken Tacos with Crunchy SlawPhoto: Ekkasit JokthongThis taco recipe doesn’t just whisper flavor—it shouts it. With the richness of Thai peanut sauce paired perfectly with the crisp, vibrant slaw, it’s an unexpected combination that grabs attention and satisfies every craving.Bringing It All TogetherBegin by marinating thin slices of chicken breast, then grill them until they’re juicy with just a hint of char around the edges. While the chicken cooks, prepare the slaw by tossing together shredded red and green cabbage, chopped cilantro, and thin carrot sticks. A splash of rice vinegar and a pinch of salt bring the slaw to life with brightness and crunch.For the sauce, you can either pick up a store-bought Thai peanut sauce or whip up your own at home. Simply mix creamy peanut butter with soy sauce, fresh lime juice, minced garlic, and a dash of sriracha. Stir until smooth and luscious.Next, warm your tortillas and spread a generous layer of the sauce on each. Then, build your taco by layering in the grilled chicken and the crunchy slaw. Finish with an extra drizzle of sauce, a sprinkle of crushed peanuts, and a big squeeze of lime. Every bite bursts with bold, nutty, and fresh flavors that are truly unforgettable.#2. Brunch Waffle Tacos with Chorizo and EggsThese tacos bring Mexican cuisine to life—right on your dining table. With indulgent flavors and a creative twist, like using waffles as taco shells, they’re sure to have your guests coming back for more.Turning Breakfast into a TacoStart with mini waffles—either homemade or toasted from frozen. Next, scramble eggs until soft and fluffy. Meanwhile, cook spicy chorizo or breakfast sausage until it’s crisp and bursting with flavor.Now comes the fun part: layering. Place the waffles on a plate, then pile on the scrambled eggs. Spoon the hot chorizo over the top, and sprinkle generously with shredded cheddar or pepper jack cheese. To balance the savory, drizzle warm maple syrup or hot honey for a sweet kick that surprises and delights.Finally, add a sprinkle of chopped cilantro or chives for a pop of color and freshness. These tacos are best served warm, and if you have a mini waffle iron, you’ll nail that perfect taco shape every time.#3. Slow-Cooked Lamb Tacos with Mint Yogurt and Pickled OnionsPhoto: Roman Odintsov/PexelsElegant, aromatic, and deeply satisfying—these lamb tacos are made for sit-down dinners where every bite feels like a special occasion.Assembling Layers of ComfortBegin by slow-cooking boneless lamb shoulder with garlic, cumin, rosemary, and a splash of broth. Let it simmer until the meat is tender enough to pull apart effortlessly with a fork, allowing the rich, deep flavors to fully develop.Meanwhile, prepare the cooling yogurt topping by mixing creamy Greek yogurt with freshly chopped mint and a generous squeeze of lemon juice. The result is a tangy, refreshing complement to the lamb’s warmth.For a bright contrast, quick-pickle thin red onion slices by soaking them briefly in vinegar with a touch of sugar and salt. This adds the perfect pop of acidity.To assemble, shred the lamb and pile it high on warm pita or tortillas. Layer on fresh greens, dollops of mint yogurt, and the pickled onions for a sophisticated taco experience without any fuss. And if time’s tight? No worries—ordering in can be just as satisfying. Either way, you’re in for a seriously tasty treat.#4. Vegan Roasted Cauliflower Tacos with Romesco and PepitasHearty, plant-based, and bursting with umami, this cauliflower taco recipe proves that meatless doesn’t mean missing out. Even devoted carnivores won’t look back after one bite.Building Bold, Plant-Powered FlavorStart by tossing cauliflower florets with olive oil, smoked paprika, garlic powder, and a pinch of salt. Roast them until they’re golden, crispy at the edges, yet tender in the center.Meanwhile, whip up a smoky romesco sauce by blending roasted red peppers with almonds, garlic, olive oil, and a splash of sherry vinegar. Blend until smooth and luxuriously rich.Warm your corn tortillas and spread a generous spoonful of romesco on each. Next, pile on the roasted cauliflower, followed by a handful of finely shredded purple cabbage for a satisfying crunch. Top it all off with toasted pepitas for added texture.Finally, finish with a pinch of flaky sea salt. And honestly, make extra romesco—it’s way too delicious not to have on hand.Final BitePhoto: ROMAN ODINTSOV/PexelsAt the end of the day, tacos are everything at once: comforting, exciting, familiar, and adventurous. Whether you’re feeding a crowd or simply shaking up your weeknight dinner routine, you can always order tacos online—or better yet, experiment with recipes in your own kitchen and surprise your guests with every bite.So next time you’re planning a meal, don’t ask yourself what kind of tacos you should make. Instead, ask what kind of tacos you’ve never imagined before. Then go ahead—make them happen.Featured Image: Wirestock/iStockFor the latest in fashion, lifestyle, and culture, follow us on Instagram @StyleRave_—Read also!function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '496558104568102'); fbq('track', 'PageView');!function(f,b,e,v,n,t,s)if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments);if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)(window, document,'script',' fbq('init', '1453079628754066'); fbq('track', "PageView"); Source link

[norajworld]

Have you ever wondered what you could serve your guests beyond the usual, traditional dishes? Tacos might just be the perfect choice—not only for their magical taste but also for the comforting, wholesome experience they bring. While anyone can easily order tacos online at any time, what truly makes them special is the joy of cooking them yourself and mastering the art of preparation.At this point, many might ask: can tacos be made at home with that same restaurant-quality flavor? The answer is a resounding yes. By using natural ingredients and a few simple hacks, you can create fantastic tacos that will linger on your guests’ taste buds long after the meal is over. To get you started, here are some unique taco recipes that deserve a spot on your weekend brunch menu or at your next backyard party.Check out yummy taco recipes to try that’ll impress your guests…#1. Thai Peanut Chicken Tacos with Crunchy SlawPhoto: Ekkasit JokthongThis taco recipe doesn’t just whisper flavor—it shouts it. With the richness of Thai peanut sauce paired perfectly with the crisp, vibrant slaw, it’s an unexpected combination that grabs attention and satisfies every craving.Bringing It All TogetherBegin by marinating thin slices of chicken breast, then grill them until they’re juicy with just a hint of char around the edges. While the chicken cooks, prepare the slaw by tossing together shredded red and green cabbage, chopped cilantro, and thin carrot sticks. A splash of rice vinegar and a pinch of salt bring the slaw to life with brightness and crunch.For the sauce, you can either pick up a store-bought Thai peanut sauce or whip up your own at home. Simply mix creamy peanut butter with soy sauce, fresh lime juice, minced garlic, and a dash of sriracha. Stir until smooth and luscious.Next, warm your tortillas and spread a generous layer of the sauce on each. Then, build your taco by layering in the grilled chicken and the crunchy slaw. Finish with an extra drizzle of sauce, a sprinkle of crushed peanuts, and a big squeeze of lime. Every bite bursts with bold, nutty, and fresh flavors that are truly unforgettable.#2. Brunch Waffle Tacos with Chorizo and EggsThese tacos bring Mexican cuisine to life—right on your dining table. With indulgent flavors and a creative twist, like using waffles as taco shells, they’re sure to have your guests coming back for more.Turning Breakfast into a TacoStart with mini waffles—either homemade or toasted from frozen. Next, scramble eggs until soft and fluffy. Meanwhile, cook spicy chorizo or breakfast sausage until it’s crisp and bursting with flavor.Now comes the fun part: layering. Place the waffles on a plate, then pile on the scrambled eggs. Spoon the hot chorizo over the top, and sprinkle generously with shredded cheddar or pepper jack cheese. To balance the savory, drizzle warm maple syrup or hot honey for a sweet kick that surprises and delights.Finally, add a sprinkle of chopped cilantro or chives for a pop of color and freshness. These tacos are best served warm, and if you have a mini waffle iron, you’ll nail that perfect taco shape every time.#3. Slow-Cooked Lamb Tacos with Mint Yogurt and Pickled OnionsPhoto: Roman Odintsov/PexelsElegant, aromatic, and deeply satisfying—these lamb tacos are made for sit-down dinners where every bite feels like a special occasion.Assembling Layers of ComfortBegin by slow-cooking boneless lamb shoulder with garlic, cumin, rosemary, and a splash of broth. Let it simmer until the meat is tender enough to pull apart effortlessly with a fork, allowing the rich, deep flavors to fully develop.Meanwhile, prepare the cooling yogurt topping by mixing creamy Greek yogurt with freshly chopped mint and a generous squeeze of lemon juice. The result is a tangy, refreshing complement to the lamb’s warmth.For a bright contrast, quick-pickle thin red onion slices by soaking them briefly in vinegar with a touch of sugar and salt. This adds the perfect pop of acidity.To assemble, shred the lamb and pile it high on warm pita or tortillas. Layer on fresh greens, dollops of mint yogurt, and the pickled onions for a sophisticated taco experience without any fuss. And if time’s tight? No worries—ordering in can be just as satisfying. Either way, you’re in for a seriously tasty treat.#4. Vegan Roasted Cauliflower Tacos with Romesco and PepitasHearty, plant-based, and bursting with umami, this cauliflower taco recipe proves that meatless doesn’t mean missing out. Even devoted carnivores won’t look back after one bite.Building Bold, Plant-Powered FlavorStart by tossing cauliflower florets with olive oil, smoked paprika, garlic powder, and a pinch of salt. Roast them until they’re golden, crispy at the edges, yet tender in the center.Meanwhile, whip up a smoky romesco sauce by blending roasted red peppers with almonds, garlic, olive oil, and a splash of sherry vinegar. Blend until smooth and luxuriously rich.Warm your corn tortillas and spread a generous spoonful of romesco on each. Next, pile on the roasted cauliflower, followed by a handful of finely shredded purple cabbage for a satisfying crunch. Top it all off with toasted pepitas for added texture.Finally, finish with a pinch of flaky sea salt. And honestly, make extra romesco—it’s way too delicious not to have on hand.Final BitePhoto: ROMAN ODINTSOV/PexelsAt the end of the day, tacos are everything at once: comforting, exciting, familiar, and adventurous. Whether you’re feeding a crowd or simply shaking up your weeknight dinner routine, you can always order tacos online—or better yet, experiment with recipes in your own kitchen and surprise your guests with every bite.So next time you’re planning a meal, don’t ask yourself what kind of tacos you should make. Instead, ask what kind of tacos you’ve never imagined before. Then go ahead—make them happen.Featured Image: Wirestock/iStockFor the latest in fashion, lifestyle, and culture, follow us on Instagram @StyleRave_—Read also!function(f,b,e,v,n,t,s) if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments); if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)(window, document,'script', ' fbq('init', '496558104568102'); fbq('track', 'PageView');!function(f,b,e,v,n,t,s)if(f.fbq)return;n=f.fbq=function()n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments);if(!f._fbq)f._fbq=n; n.push=n;n.loaded=!0;n.version='2.0';n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0];s.parentNode.insertBefore(t,s)(window, document,'script',' fbq('init', '1453079628754066'); fbq('track', "PageView"); Source link

[chipotlemenu]

Exploring the Chipotle Menu: A Guide to Bold Flavors and Fresh Ingredients

Introduction

When it comes to a quick meal that doesn’t sacrifice quality, Chipotle is at the top of many people’s lists. Known for its fresh ingredients, bold flavors, and commitment to quality, Chipotle offers a variety of customizable options that keep fans coming back for more. In this guide, we’ll dive into everything from the signature burritos to hidden gems like the Chipotle Kids Meal Hack and how to navigate the Chipotle Allergen Menu. Whether you're a Chipotle veteran or a newcomer, there’s something for everyone to discover!

The Signature Experience of Chipotle

Chipotle stands out for its mission to serve "food with integrity." Using sustainably sourced ingredients, organic produce, and responsibly raised meats, Chipotle combines fast-food convenience with a commitment to quality. This dedication shines through in every dish, offering customers a fresh, flavorful experience with each order.

Understanding Chipotle’s Menu Structure

Chipotle's menu is streamlined yet highly customizable, focusing on a handful of core items: burritos, bowls, tacos, salads, and kids’ meals. Each base comes with a selection of proteins, veggies, and toppings, allowing customers to create a meal tailored to their tastes. This structure makes it easy to explore new flavor combinations and keep each visit unique.

Burritos: The Fan-Favorite

Chipotle's burritos are legendary. Packed with your choice of protein—like chicken, steak, barbacoa, carnitas, or sofritas (for plant-based eaters)—they’re stuffed with a variety of fillings, from cilantro-lime rice to black or pinto beans, cheese, sour cream, and guacamole. Want to make it a meal to remember? Add extra toppings like fajita veggies, fresh salsas, or a hint of Chipotle’s spicy red sauce.

Bowls for a Healthier Twist

For those looking to cut down on carbs or simply enjoy a lighter meal, Chipotle’s bowls are a fantastic option. By opting out of the tortilla, you can load up on nutrient-dense ingredients while keeping things balanced. Some popular bowl combinations include chicken with cauliflower rice, black beans, fresh tomato salsa, and a sprinkle of cheese.

Tacos: A Smaller, Flavor-Packed Option

With soft or crispy shells, Chipotle’s tacos pack a punch in a smaller package. Each taco can be customized with proteins, salsas, and extras. For a tasty taco, try filling a soft corn shell with barbacoa, fresh tomato salsa, fajita veggies, and a dash of cheese. Tacos are perfect for sampling multiple flavor combinations in one meal!

Salads for a Fresh, Lighter Meal

Chipotle’s salads provide a refreshing option for those wanting to skip the carbs altogether. Starting with a bed of lettuce, you can add your choice of protein, black or pinto beans, and toppings. The vinaigrette dressing is a fan favorite for adding a touch of tang to your salad. Try combining carnitas with black beans, pico de gallo, and a scoop of guacamole for a satisfying yet lighter meal.

Chipotle Allergen Menu: A Vital Resource

Chipotle’s commitment to inclusivity extends to customers with food allergies. The Chipotle Allergen Menu is an essential tool, highlighting which items contain common allergens like dairy, gluten, and soy. For gluten-free diners, Chipotle offers a variety of choices including bowls and salads (as long as you skip the flour tortillas). The menu is easy to navigate and ensures a safe dining experience for everyone.

The Chipotle Kids Meal Hack

Chipotle's Kids Meal is a lesser-known yet versatile menu item. Intended for younger diners, it comes with a smaller portion of proteins and sides, along with a choice of toppings. However, the Chipotle Kids Meal Hack involves ordering it for yourself if you're craving a lighter meal or want to save a few bucks. It’s customizable and can satisfy lighter appetites without overloading on calories.

Sides and Add-Ons for Extra Flavor

No Chipotle meal is complete without their famous guacamole! Other popular sides include chips with salsa or queso, and a variety of add-ons. Each side is crafted with the same attention to quality as their main dishes, making them great for rounding out your meal. Whether you’re dipping into queso or adding a bit of guac on the side, Chipotle’s extras elevate every meal.

Desserts and Drinks at Chipotle

While Chipotle’s dessert options are limited, their drinks selection is broad, including options like fresh lemonades, sodas, and bottled drinks. Pairing a fresh lemonade with a spicy burrito can be a refreshing way to balance flavors, while their margaritas add a unique twist for an occasional treat.

Plant-Based Options at Chipotle

Chipotle caters to vegetarians and vegans with its sofritas, a spicy tofu option. In addition, there are plenty of fresh veggies, beans, and rice that create satisfying plant-based meals. Pair sofritas with brown rice, black beans, fajita veggies, and a scoop of Chipotle's zesty salsa for a vibrant, flavorful bowl.

How to Order for Different Dietary Needs

Chipotle makes it easy to accommodate various diets. For those on a gluten-free diet, simply avoid the flour tortillas. Keto dieters can skip the rice and beans in favor of extra cheese, guacamole, and meats. Chipotle’s menu also has options for those watching their calorie intake, with items like bowls and salads offering a lighter alternative to burritos.

Ordering on the Chipotle App and Online

Chipotle’s app and online ordering system make customizing and picking up meals easy. You can modify every ingredient, save your favorite combinations, and even schedule pickups. This digital convenience is perfect for anyone on the go and ensures that your meal is ready when you are.

Conclusion

From burritos to salads, Chipotle offers something for everyone with a taste for bold flavors and fresh ingredients. The Chipotle Allergen Menu and Chipotle Kids Meal Hack provide unique ways to enjoy a safe and customizable dining experience. Whether you're a health-conscious eater, a taco lover, or someone with dietary restrictions, Chipotle’s menu is full of options waiting to be explored.

FAQs

What’s the Chipotle Kids Meal Hack?

The Chipotle Kids Meal Hack involves ordering the kids' meal for a smaller, customizable portion perfect for lighter appetites or those on a budget.

How do I find allergen information for Chipotle’s menu?

The Chipotle Allergen Menu is available online and in-store, making it easy to see which items are safe for your dietary needs.

Are there vegan options at Chipotle?

Yes, Chipotle offers vegan-friendly options like sofritas and a wide variety of veggies, rice, and beans.

Can I customize my Chipotle order online?

Absolutely! Chipotle’s app and website allow you to customize every part of your meal and schedule a convenient pickup time.

What are the best options for a gluten-free meal at Chipotle?

Chipotle offers plenty of gluten-free options. Choose a bowl or salad and avoid the flour tortillas for a safe, gluten-free meal.

[lifehackables-blog]

Tacos!!!!! 🌮

[dankmemeuniversity]

[snarkythewoecrow]

ketchup with eggs

by: snarkymuch

Tags: Implied/Referenced Domestic Violence, Past Domestic Violence, Emotional Hurt/Comfort, Recovery, Reveal, Late Night Conversations, Coping, Buck was in an abusive relationship in the past, and he and Eddie sit and talk about it, Established Evan "Buck" Buckley/Eddie Diaz, Caring Eddie Diaz (9-1-1 TV), Protective Eddie Diaz (9-1-1 TV), Light Angst

Word Count: 1.5k

Summary:

He ate his eggs with ketchup now—and he didn't always.

Because when someone enters your life, a remnant of them can be left behind. Maybe you learned a new way to make your coffee—just like they did—or you picked up a little hack, such as using the tines of a fork to brace a taco shell and keep it standing.

These little things tended to wriggle into the cracks and settle—becoming a part of you and a reminder of someone, even after they had gone, though sometimes the feelings around those things could be complicated.

And for Buck, one in particular stood out, which for him, presented itself in the form of a neat pile of ketchup next to his scrambled eggs.

READ ON AO3

He ate his eggs with ketchup now—and he didn't always.

Because when someone enters your life, a remnant of them can be left behind. Maybe you learned a new way to make your coffee—just like they did—or you picked up a little hack, such as using the tines of a fork to brace a taco shell and keep it standing.

These little things tended to wriggle into the cracks and settle—becoming a part of you and a reminder of someone, even after they had gone, though sometimes the feelings around those things could be complicated.

And for Buck, one in particular stood out, which for him, presented itself in the form of a neat pile of ketchup next to his scrambled eggs.

As he dipped a forkful into the ketchup, emotions churning as they always did, he heard Eddie huff, which had him glancing across the table.

Eddie had his nose wrinkled. "That has to be the grossest thing I've seen you do—and we've been together for a while."

Christopher giggled, and Buck smiled at him. "Not you, too? You're supposed to have my back."

"That's gross, Buck."

He just shrugged with a breathy laugh, then popped the forkful into his mouth, ignoring the faint twist to his stomach. "Well, it's not the best thing in the world—I'll give you that."

Eddie had a weird expression, one eyebrow wrinkling his forehead more than the other, his mouth twisting slightly. "Then why are you eating it?"

His jaw clenched—they didn't keep secrets, but Buck had told himself that this didn't count, as he'd probably have brought it up, but Eddie had never asked.

Though it wasn't like he'd been jumping to tell him. Besides, it was history and not worth revisiting if you asked him.

Because he was fine—and the proof of that colored his eggs with a coating of red.

He plastered on a smile, licked his fork, then said, "Because you don't gotta like everything—you just gotta get through it."

And much to his surprise, Eddie managed to make it nearly twelve hours before asking—because he would—and Buck had seen it coming all day, in the aborted conversation starters, his inner debate over the silliness of his question clear in his eyes.

Christopher had gone to bed, and they were alone, and Eddie had settled into that position, the one where he sits on the couch beside him, one leg tucked under so he faced him.

Buck sighed, then dropped his elbows to his knees, head hung as he glanced at him. "Go ahead—ask."

Eddie seemed to chew that over, brows pinched together. "So there is something—it wasn't just me picking up some weird vibes about eggs, and you've been squirrely since."

"I haven't been squirrely."

A shrug. "You've been something, and I just—I thought we didn't do this, Evan. We tell each other things."

"It was eggs."

"You don't even like ketchup that much—and I've never seen you eat it with breakfast." Eddie pinched the bridge of his nose, rubbing at the corners of his eyes before dropping his hand against his leg. "Fine, tell me it's nothing—tell me I'm just being weird about fucking eggs and ketchup—and I'll let it go."

His throat tightened, and he nodded twice, then pressed the heels of his hands against his eyes. "Fuck."

"That's what I thought."

He exhaled, heavy through his nose, then dropped his hands, head shaking. He couldn't look at him for this. "You know I've been around the block."

"Fire Hose Buck?"

He hummed and nodded but didn't look up. "Yeah, but before that—I, uh, did have another relationship that lasted for a while. The guy—he was military and, um"—he cleared his throat—"he had a temper, and I was young—clingy. I shouldn't have stayed as long as I did."

The silence was Eddie not breathing, and it had Buck glancing at him. His eyes were soft, but the tension showed in his jaw.

"He ate his eggs with ketchup."

Finally, the man sucked in a breath, looking away before asking, "I don't understand. If he—if he hurt you…" It sounded like the words were cutting his throat. "Why would you…." He shook his head. "Sorry, you don't need to explain."

"Fuck," he cursed, then turned to better face him. "Can you—can you look at me for a second?" And because Eddie never denied him, he lifted his head. "I should explain—and I, uh, want to—I want you to know. It's part of who I am, even if I don't like how it happened. Because it did, and it can't be changed now."

Eddie worked his jaw, too many heartbeats between them. Then, finally, he asked, "Are you okay?"

He tried for a weak smile and gave a half-shrug. "Yeah, it was years ago, now. And I don't think about him much anymore, except occasionally—like, you know, with the eggs."

A frown bent the corners of Eddie's mouth. "I still don't understand that—why you'd want to remind yourself like that—he doesn't seem like someone you'd want to remember."

An old dead thing stirred in him, reaching to claw his throat. He swallowed, then coughed, trying to fight it off.

"Nah, I don't want to remember him—but I guess I don't want to forget. It fucking terrifies me, ya know? Not him—not anymore, but disappearing again—losing myself and forgetting how to fight. I think about that every day."

Eddie brushed his knuckles against his leg, seeming to test the waters.

And there would never be a time he'd push him away, so he took his hand, threading their fingers together.

"I wish you had told me—but I understand."

And fuck, his nose tickled, and his eyes stung. The tears were close, and his voice betrayed him ultimately, breaking a bit as he spoke, "I know, Eds, but I just didn't know how—or what it would mean if I did. I mean, I've kept this close to my chest for a long time. I never told anyone."

Eddie squeezed his hand. "I'm glad you told me—thank you."

He made a noise in his throat, then rasped, wiping the dampness from his lashes. "Yeah, um, you're welcome, and I'm just sorry I didn't say it sooner. I could lie and say I'd been planning on it, but I wasn't." He huffed, then shook his head.

"Don't worry about it—this kind of shit gets special circumstances in regards to the no secrets rule."

He forced a hard swallow, then nodded as he drew a breath. "Oh, and because you asked, the egg thing..."

"Hey, you don't have to explain, Buck. You gotta do what you gotta do—but I just hope you're not punishing yourself or something."

He tangled his thumb with Eddie's, beginning a lazy game of thumb war between them. It kept him distracted enough to explain. "After I left him, I was fucked up, in all the ways, ya know? But, uh, shit was bad, and I tried to get him out of my head, and I don't know—I'd started eating my eggs like him when we were together, and I fucking hated them like that—really, really, did."

A pause, a breath, then Eddie let him pin his thumb. Thankfully, Eddie didn't look up when he said with no judgment, almost a nudge, a question, "But you still eat them like that now."

"Uh, yeah, for months, I'd choke them down. I think I needed to prove I could? Sometimes I'd puke them up or throw the plate, but I don't know. It just became a thing."

He took a breath, teeth scraping his lip. "Then I just—one day I got pissed, like fuck him, ya know? And it's probably not healthy, but it became a thing. Like every so often, I eat eggs with ketchup—so I don't forget, and I guess to prove to myself that I can."

He sniffled—because fuck his life—he was crying now. "And I think I need to prove that his memory can't hurt me anymore. Like, fuck him, right? I win this time, bitch."

Eddie didn't say anything for a second, then a few seconds, long enough to give him doubts, before taking both of Buck's hands in his own. "Fucking right, you got this—and I got you. You don't have to face this shit alone anymore, not if you don't want to."

He nodded, breathing wetly through his nose. "I think I’d like that."

Eddie lifted their hands, then kissed Buck's knuckles, looking through his lashes, brow lifting. "And you know, if we ever run into this piece of shit, I'm gonna fuck him up six ways to Tuesday—so, sorry, not sorry in advance."

Buck just huffed. "Yeah, well, maybe we can do it together. I owe him a good kick to the ribs."

The sharp exhale and tight line of Eddie’s mouth, the wet shine to his eyes, betrayed any of his attempts at composure. "Just make sure to wear boots."

"I got a pair in mind."

[cosmogyros]

Here's what I did:

– I wanted something that I now believe is called "tortillas". Instead, I bought something called "taco shells". They're hard? And already have a shape? I wanted foldable floppies?

– I wanted salsa. Salsa was not available. A jarred red thing called "taco sauce" was available, so I bought that instead.

– I don't eat dairy. So I bought some kind of green-onion-flavored vegan cream cheese spread to take the place of the cheese.

– In addition to that, I had some leftover fake cheese in the fridge (the flat thin squares that are supposed to be "cheddar flavored" but really aren't).

– I don't eat meat. So I dug some "Instant Hack" out of my pantry drawer (this is a vegan ingredient made of pea protein and jackfruit that supposedly mimics the texture of ground beef after being soaked in hot water for a few minutes).

– I also bought a couple of cans of refried beans. They were great, nothing wrong with them.

– I also spontaneously grabbed something called "taco seasoning".

I opened the taco shells, discovered their shape and hardness, and was dismayed. I started soaking the vegan "hack". I dumped the refried beans in a bowl, mixed in some salsa and taco seasoning, and microwaved it till it was warm. Then I stirred in the fake cream cheese and shredded in the fake cheddar cheese. By that time it was cooling off, so I microwaved it some more. At this point the hack was done, so I drained it, dumped it in the bowl and mixed everything together. The mixture was rather more liquidy than I'd expected, but I spooned it cautiously into the discouragingly hard shells anyway.

I immediately saw how badly this was going to go, but tried it anyway: I took a bite off one side. The shell splintered into shards and the filling all gushed out the far end. I gave up, crumbled three full taco shells into tiny bits, mixed them into the bowl of filling, and ate the whole damn thing with a spoon.

It was still yummy, though. That's the magic of Mexican food. Even when you shame and disgrace it in every way possible, it still forgives you and tastes good.

I just made possibly the worst attempt at Mexican food that has ever been attempted

[jade]

Fish taco hack:

layer a hard taco shell between the filling and soft taco shell to prevent it from falling apart

🤯🌮

Courtesy Kite Club Cabarete, Dominican Republic

[pikkaria-blog]

Does Food Photos Makes You Crave?

Privileged insights of nourishment photography that make desires

Behind most expert nourishment photographs is a beautician who deceives the watcher. These duplicities go from a pinch of lipstick to blush a strawberry, to "milkshakes" produced using pureed potatoes. It isn't so much that nourishment beauticians are liars and cheats. They're just in the matter of spontaneous creation.

By and large, to finish a photograph shoot, beauticians are relied upon to unravel any given emergency on the spot. No tzatziki on set? Manage with the mayonnaise or whipped cream in the ice chest. A customer needs that turkey skin to look "somewhat more red"? Better have nourishment shading close by.

"When shooting, you can't stop and state: 'Hello, ugh, I overlooked this,'" clarifies Denise Stillman, an Orange County-based nourishment beautician who's been in the business for a long time. "You simply need to ensure you [bring enough materials on set to] consider every contingency and afterward [ask yourself], 'What else can turn out badly?'"

Be that as it may, not all things are faked. The item the sponsor is attempting to sell is constantly highlighted, clarifies Stillman. When, for instance, she shoots an advertisement for Breyers, she shoots the genuine frozen yogurt. However, on the off chance that she's styling Gay Lea Foods' whipped cream, the frozen yogurt it rests on can be made of anything – insofar as it looks flavorful.

In the case of shooting a TV plug or print commercial, a nourishment beautician's objective is regularly to underline a fixing's common magnificence.

"I'm similar to hair and cosmetics for nourishment," says Charlotte Omnès, a beautician situated in New York. "At the point when you see models stroll down the runway, they don't resemble that. In any case, after they come out of cosmetics, no doubt about it.'"

On the off chance that you need your Instagram nourishment photographs to look like Bon Appétit covers, we've gathered some genius tips that will help. Six nourishment beauticians served us their insider facts on the best way to make regular dishes look prepared for their nearby ups.

pureed potatoes give the presence of mass

For a delectable looking enchilada, include crushed potato. Photo: Photo by Rick Gayle. Nourishment styling by Kim Krejca.

Mexican nourishment can't generally photogenic. Nobody knows this better than Kim Krejca, a Phoenix-based beautician who works with a ton of south-western food. "Enchiladas with sauce seeping into the beans [are] not outwardly charming," she says. "You need to change that yet at the same time be consistent with the nourishment."

Notice

To give the enchiladas the presence of massiveness (as observed above), she stuffed them with moment pureed potatoes, a beautician's go-to filling since they are anything but difficult to make and shape. At that point Krejca added meat and veggies to the closures where the tortillas open up. To complete the dish, she utilized a warmth weapon to make the cheddar dissolve impeccably on top.

Tacos

Tacos: attempt restorative wipes, paste, and WD-40. Photo: Photo by Rick Gayle. Nourishment styling by Kim Krejca.

In actuality, tacos are a flavorful wreckage. To make them satisfactory on camera, Krejca stuck two tortillas together and set corrective wipes behind the meat to keep the shells open. For dim and succulent looking hamburger, she painted the pieces with a dark colored sauce called Kitchen Bouquet, made of water and nourishment shading. Krejca then showered the loading up with WD-40, her distinct advantage to make Mexican nourishment sparkle. Stillman utilizes red peppers instead of diced tomatoes for an increasingly lively shading and pours corn syrup on beans so they look wet and new.

Oat

Do you incline toward your oat dry or with hair cream? Photo: Photo by Chris Elinchev at Small Pond Productions. Nourishment styling by Tamara Kaufman.

Promotion

This may demolish your craving, yet the milk utilized in grain photographs is generally phony. Since the genuine stuff rapidly makes cornflakes look spongy, nourishment beauticians have thought of options. Right now, based Tamara Kaufman utilized Wildroot, a white hair cream for men with a sunscreen salve like consistency that numerous beauticians pine for. Krejca favors the old fashioned technique for white paste, which photos simply like the genuine article. At the point when geniuses do utilize genuine milk, it's just an extremely limited quantity. As indicated by Michelle Rabin, a Toronto-based nourishment beautician, you can put the most excellent bits of grain in a bowl loaded up with vegetable shortening and spread it with a dainty layer of milk. "The shortening opposes the fluid and it would seem that the entire bowl is loaded up with hills of grain," she says. "The pieces will remain entirely fresh for quite a while."

Espresso: watered down soy sauce and gelatin give a smooth look

For a smooth-looking espresso, attempt water and gelatin. Photo: Photo by Beth Galton. Modifying by Daniel Hurlburt. Nourishment styling by Charlotte Omnès.

Dark espresso is difficult to work with in light of its sleek sheen. In a latte or cappuccino, the froth will rapidly vanish. Right now, utilized a blend of Kitchen Bouquet, water and gelatin to give the espresso a smooth look. When absolutely necessary, Rabin has utilized watered-down soy sauce and once needed to ad lib with cream and sauce browner on the arrangement of a well known Canadian brand. "I see that board I chipped away at and I'm similar to: 'That is clever, in light of the fact that that is not an espresso,'" she says. Kaufman utilizes the genuine article whenever the situation allows, yet includes drops of foamy water around the border with an eyedropper to reproduce new blend. The foam, beauticians state, is regularly produced using channeled cleanser froth.

Turkey: it might be crude and ridiculous inside, yet the skin looks great

Half-cooked turkey is frequently highlighted in promotions. Photo: Photo by Marshall Troy. Prop styling by Grace Knott. Nourishment styling by Charlotte Omnès.

Each home culinary expert knows it's difficult to make a winged creature fresh outwardly and damp within. Fortunately, nourishment beauticians just need to concentrate on feel, which implies they never completely cook one. "It is significant not to overcook them so the skin remains looking damp, stout and succulent," says Omnès. "These are viewable prompts that make your mouth water when you take a gander at it." New-York based beautician Brian Preston-Campbell says he frequently cooks five or six turkeys for a couple of hours each to get that "impeccable saint winged animal". "It's as yet crude and sort of ridiculous inside," he says. "It's sort of terrible yet it's about the finished result in the photograph."

Right now, nailed down the turkey's skin so it wouldn't tear in the stove. She lined the container and stuffed the flying creature with a water-splashed paper towel so it would steam rather than turn fresh. To accomplish that dark colored, shimmering look, she brushed the turkey with a blend of water, Kitchen Bouquet and dish cleanser.

Frozen yogurt or whipped cream: shortening, corn syrup and icing

Icing in addition to icing sugar makes an amazing looking frozen yogurt. Photo: Photo by Beth Galton. Correcting by Ashlee Gray. Nourishment styling by Charlotte Omnès

On the off chance that frozen yogurt were a human model, she would be a diva. The pastry is difficult to form, and in case you're not styling in a refrigerated space, dissolves rapidly. To stay away from the cerebral pain, specialists regularly go to different fixings. To make the "dessert" on the left, Omnès blended icing in with icing sugar (the cone on the privilege is the genuine article), yet the most well-known phony frozen yogurt formula is a mix of vegetable shortening, powdered sugar and corn syrup.

For other smooth sweets, beauticians have numerous hacks. For a dab of whipped cream, Omnès utilized a non-dairy half and half that "doesn't wither or sob". Kaufman lean towards Barbasol shaving cream yet takes note of: "The lady who erroneously attempted a chomp was not satisfied." For milkshakes, Stillman utilizes acrid cream since it's thick and simple to whirl.

Beverages: that chilly glass? It's splash on antiperspirant

cola glass

FacebookTwitterPinterest If your beverage does not have the correct sheen, simply shower some antiperspirant on it. Photo: Alamy

Notice

Beauticians don't squander genuine liquor except if the advertisement is for liquor. To make mixed drinks, Omnès blends nourishment shading in water, a stunt Kaufman additionally uses to make "chardonnay" from weakened Kitchen Bouquet. In truth, the fluid itself is the sideshow. "The most significant part about mixed drinks are the obvious signals," says Omnès – prompts, for example, ice, bubble, air pockets and foam. "They [make the drink] look invigorating."

For solidified beverages like margaritas and daiquiris, the masters depend on ice powder, bits of gelatin that resemble squashed ice when blended in with fluid. They additionally utilize counterfeit plastic or acrylic ice shapes, which don't liquefy under the hot camera lights and vaseline on the edge of margaritas. To make ice, Stillman covers a lager mug with splash on antiperspirant and utilizations a blend of Scotchguard and glycerin to make sodas look frigid cold with dabs of buildup. "What an issue it would be something else," says Stillman. "Along these lines, you can pick the degree of wetness on the glass."

Hot pasta: incense gives the presence of steam

That minute when steam ascends from pasta like fog over a mountain is difficult to catch normally on camera. Kaufman conceals a tin foil bundle of steam chips inside the pasta bowl and adds water to make fume. To get a similar impact, she has likewise lit incense and later evacuated the stick with Photoshop, while different stunts include a garments steamer or tobacco smoke. By a long shot the most fascinating technique is to microwave water-splashed tampons (cotton balls fill in also) and cover them behind a dish. "I have them in my unit in the event of some unforeseen issue," says Kaufman. Despite the system, she says steam ought to consistently be shot against a dim foundation.

[mostlysignssomeportents]

#11yrsago Eat Me: memoir and cookbook from Shopsin's, the best, most eclectic eatery in Greenwich Village

I first read about Shopsin's Greenwich Village restaurant in Calvin Trillan's classic New Yorker tribute to it, and its owner, the eccentric, garrulous, cranky Kenny Shopsin. The last time I was in New York, I managed to eat there, getting breakfast with Teresa Nielsen Hayden at the new location in Essex Market. I was transported by some of the most satisfying food I've ever been privileged to eat.

Now, the notoriously publicity-shy Kenny Shopsin has written a book (with Carolynn Carreno) about the philosophy and history of the restaurant, called Eat Me: The Food and Philosophy of Kenny Shopsin, and it, too, is an utterly satisfying, utterly peculiar experience.

Kenny Shopsin's restaurant began life as a grocery store, purchased for $25,000 by his father for his peripatetic son (Shopsin describes himself then as a neurotic who saw a therapist five days a week). In the grocery store, Shopsin found a kind of frenetic peace in cultivating and deepening his relationship with his customers (one of whom, Eve, he married). Gradually, he added prepared food to the grocery lineup, then more and more, as the satisfaction of cooking for others seized his interest, until the grocery store became a restaurant.

The two things I'd remembered about Shopsin's from the New Yorker piece was that there were 900 things on the menu and that parties of five could not be seated, ever, even if they split into a three and a two (there's a lovely bit of verse explaining this rule in the book, written by an affectionate Shopsin's regular).

When Teresa and I ate there last summer, I was trepidatious about asking for some substitutions, given Shopsin's reputation for being a real hardcase with finicky eaters, but he was glad to try some new stuff for me, and the food turned out superbly. I had a kind of African groundnut stew with pumpkin, and a soya pumpkin-pecan spice malted that was so good, I can actually still taste it when I close my eyes. Shopsin himself was hilarious and warm, dropping the f-bomb more quickly and frequently than any other restauranteur of my experience. He talked over the food with us, asking Teresa why she hadn't eaten the taco-shell bowl her meal came in, listening carefully, and vowing to revise the recipe based on her feedback.

Shopsin's memoir is like the man: loud, opinionated, warm, exuberant and absolutely delightful. He had me when he revealed that he'd named one of his dishes solely to piss off Andrea Dworkin ("she's probably never heard of this dish"), but I really caught fire when I came to section on pancakes.

First, there's the revelation that Shopsin's pancake batter is Aunt Jemima's Frozen, and the lengthy explanation of why this is so. Then there's the gallery of pancake variations, including chocolate peanut butter, coconut, oatmeal, chorizo corn, post-moderns, spinach walnut and pear pignoli, all mouthwateringly good. It reminded me of nothing so much as the sloppy cooks that feature in some of Daniel Pinkwater's best books, like Borgel and Fat Men from Space -- Shopsin's is pure Pinkwater, like something that popped off the page.

Then there's the crepes: they're not crepes. They're flour tortillas, dipped in milk and flash-fried on the super-hot griddle (Shopskin reveals that he drilled out bigger burner-jets on his custom stove). He swears that French tourists tell him they're the best crepes they've ever eaten.

Shopsin's my kind of obsessive. He's kind of sentimental (his kids feature heavily in the memoir and recipes, and the book includes photos of them having diaper changes in the kitchen and even a Polaroid of an unidentified lad's naked, lacerated butt, labelled "7/10/77 sink accident"). He's addicted to excess and clutter and would rather answer any either-or question with "both." He makes an introspective, overwhelming obsession out of any physical task, and talks in awesome detail about the efficiency hacks he's discovered in order to allow him to serve 900 dishes from a kitchen the size of a walk-in closet.

Shopsin's memoir is eclectic and sometimes frustrating -- as when he recounts the stories of the friends whom he has written out of his life for some ancient sleight, right after telling you about the close personal relationship he once enjoyed with them and the recipes they inspired for him.

But this book is just purely magic. It's a manifesto for cranky, lovable, excessive individualism. It's a call-to-arms to woo the muse of the odd and thumb your nose at convention. And it's got some damned tasty recipes.

Seven ounces is the perfect size for a hamburger. One thing that people don't understand is that when a portion size is too big, it is just bigger, not better. When I am served an 8-ounce burger, I recognize that it is a nice idea -- somebody is trying to give me a lot for my money. But the truth is that I don't really want an 8-ounce burger. It is too much. And when you are eating something that is too much, there comes a point where you're not enthusiastic about it anymore. You can't even taste it. After a lot of consideration, I have determined that 7 ounces is the perfect burger size.

Eat Me: The Food and Philosophy of Kenny Shopsin,

https://boingboing.net/2008/10/16/eat-me-memoir-and-co.html

[mj-spooks]

And here's a fairly innocuous question for Leverage. Does each member of the crew prefer hard tacos or soft tacos? What does each person like on them? I'm betting Eliot is soft with carne asada? Hardison is soft with Carnitas, extra lime. Sophie I can't tell if she's not a fan (Hard with Chicken) or goes all out (soft with tripas or something).

Eliot likes any taco, as long as it’s good. Hard or soft is of no consequence. He does like carne asada, but he’s not picky. Eliot is a food guy, he’ll eat anything if it’s prepared correctly.

I think that Sophie actually probably prefers soft tacos, because I can’t see her being behind how messy hard tacos are. The shell cracks and BAM, your food is in your lap. She also doesn’t really go for ‘traditional’ tacos, because they’re not exactly classy eating. She probably frequents hipster taco shops.

Parker likes hard tacos because she likes the texture. Look at that woman and tell me she is not exactly the sort of person that enjoys things that go CRUNCH. You’d think she’d be opposed to something loud, but it’s not like she’s eating on the job. She goes for it because it’s fun. However, she’s not here for super complicated taco fillings. Just give her some meat, lettuce, and maybe so pico de gallo, she’s good.

Nate probably has a fondess for good, proper street tacos. He’s a business man, he’s been out and about working a lot, he’s probably spent a lot of time popped out on the street eating whatever’s available, so in his book, if it’s sold to him buy a guy with a thick accent and doesn’t send him straight to the bathroom, it’s good eating.

Hardison isn’t exactly a taco guy, but he’s not opposed. I feel like he’s more a burrito man, though. Self-contained, minimal mess, can eat with one hand and hack with the other. An ideal snack. Hardison was also voted “most likely to consider taco bell actual food”

[bravojoy]

Everyday Food Hacks You’ll Love

Here are three great food hacks we know you’ll love!

Keep taco shells from breaking with melted cheese. We all love taco night, but unless you’re a fan of soft shell there’s often some frustration involved when those cracked shells lead to huge messes. Next time, try sprinkling some cheese in the taco first and melting it in the oven, the cheese will add some strength to the shell and make that taco easier to eat!

Keep cake moist with slices of bread. It’s always great to cut into a large cake, be it for birthdays, family gatherings, or just because! But odds are you might not finish that cake in one sitting, and the exposed sides will get stale in short order. Bread to the rescue! Simply cover any exposed side of the cake with slices of bread to keep the whole cake from drying out.

Wrap banana crowns to keep them from browning. It seems like bananas can brown in a matter of minutes, especially during the summer. But if you’d prefer to eat them fresh rather than make another batch of banana bread, wrap the top of the stems of your next batch of bananas in plastic wrap and they’ll keep from browning for an extra couple of days.

Looking for some food related reads? Visit our online library at www.bravojoy.com for a wide variety of ebooks, audiobooks, music, and more. Accessible anytime, anywhere, from your favorite devices.

[ketodietchallenge-blog]

Keto Dieting? Here Are 10 Foods You Must Have In Your Kitchen

The ketogenic diet is an exceptionally fruitful health improvement plan. It uses high fat and low sugar fixings so as to consume fat rather than glucose. Numerous individuals know about the Atkins diet, yet the keto plan confines carbs significantly more.Source Keto diet challenge

Since we are encompassed by drive-through eateries and handled dinners, it very well may be a test to maintain a strategic distance from carb-rich nourishments, however legitimate arranging can help.

Plan menus and snacks at any rate seven days early, so you aren't gotten with just high carb dinner decisions. Research keto plans on the web; there are many great ones to look over. Drench yourself in the keto way of life, locate your preferred plans, and stick with them.

There are a couple of things that are staples of a keto diet. Make certain to have these things close by:

Eggs - Utilized in omelets, quiches (truly, substantial cream is legitimate on keto!), hard bubbled as a bite, low carb pizza hull, and that's only the tip of the iceberg; on the off chance that you like eggs, you have an extraordinary possibility of accomplishment on this diet

Bacon - Do I need a reason? breakfast, serving of mixed greens embellish, burger topper, BLT's (no bread obviously; attempt a BLT in a bowl, hurled in mayo)

Cream cheddar - Many plans, pizza coverings, principle dishes, sweets

Destroyed cheddar - Sprinkle over taco meat in a bowl, made into tortilla contributes the microwave, serving of mixed greens toppers, low-carb pizza and enchiladas

Bunches of romaine and spinach - Top off on the green veggies; have bounty close by for a brisk serving of mixed greens when cravings for food hit

EZ-Sweetz fluid sugar - Utilize two or three drops instead of sugar; this counterfeit sugar is the most regular and least demanding to utilize that I've found

Cauliflower - New or solidified sacks you can eat this low-carb veggie without anyone else, hurled in olive oil and heated, crushed in phony potatoes, hacked/destroyed and utilized instead of rice under principle dishes, in low-carb and keto pizza outside layers, and considerably more

Solidified chicken fingers - Have an enormous sack close by; defrost rapidly and flame broil, saute, blend with veggies and top with garlic sauce in a low carb flatbread, use in Chicken piccata, chicken alfredo, tacos, enchiladas, Indian Spread chicken, and that's just the beginning

Ground meat - Make a major burger and top with a wide range of things from cheddar, to sauteed mushrooms, to barbecued onions... or on the other hand disintegrate and cook with taco flavoring and use in provolone cheddar taco shells; toss in a dish with lettuce, avocado, cheddar, acrid cream for a tortilla-less taco plate of mixed greens

Almonds (plain or seasoned) - these are a scrumptious and sound bite; be that as it may, make sure to consider them you eat, on the grounds that the carbs DO include. Flavors incorporate habanero, coconut, salt and vinegar and the sky is the limit from there.

The keto plan is an adaptable and fascinating approach to get thinner, with bunches of delightful nourishment decisions. Keep these 10 things supplied in your ice chest, cooler, and larder, and you'll be prepared to put together some flavorful keto dinners and snacks immediately.

The ketogenic diet is a sound choice for any individual who needs to shed pounds. Visit the Sound Keto site, an important asset where keto dieters can get to feast thoughts and keto diet actualities.