- May 23, 2005
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i knowIf it's all yellow and folded its stock.
The mcmuffin gets the fresh cracked whites and yolks in a circle.
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i knowIf it's all yellow and folded its stock.
The mcmuffin gets the fresh cracked whites and yolks in a circle.
I forgot em. I need more veggie ideasWhere are your veggies!!
I wish I had the discipline to meal prep. I end up eating more than one serving in a sitting.Kept it simple this week
Thicc piece of salmon, rice and plantains
Occasionally I eat two in one day if I decide one day out of the week I want fast foodI wish I had the discipline to meal prep. I end up eating more than one serving in a sitting.
Any pics of it? I haven't had Latin style pork chops before but it's definitely on the to try list.Got my parents visiting this past weekend. Leaving tomorrow but not before pops cooks chuletas con arroz y habichuelas with avacado on the side. Havent had that in a minute and I havent been hyped for a meal like that in a minute.
Need my girl to learn to cook like that instead of hitting up grubhub with the quickness.
You mess with cabbage? Brussels Sprouts?I forgot em. I need more veggie ideas
You know the folded egg is stock, the other is freshly cracked?
not on egg mcmuffin
on mcgriddle its stock
Any pics of it? I haven't had Latin style pork chops before but it's definitely on the to try list.
I actually looked up a Jamaican cabbage recipe before reading this so that’s what ima try out next week. Don’t think I ever cooked cabbage so it should be interestingYou mess with cabbage? Brussels Sprouts?
Roasted cabbage has been on my plateall month. Slice a head of it, rub in olive oil, salt/pepper/garlic powder, bake at 400 for 15 mins.
Just research veggies.
is that a roti?
Damn.Never been to Peter Luger's, but apparently a New York Times writer just gave it a 0-star review.
Peter Luger Used to Sizzle. Now It Sputters. (Published 2019)
The famed restaurant, which once defined the New York steakhouse experience, has lost its way.www.nytimes.com
The Times Drops a Brutal Zero-Star Review on Peter Luger
Pete Wells thinks the institution has lost its charmny.eater.com