@snowyglass: natural eyeshadow 😍👏

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Region: US

Tuesday 04 April 2023 19:29:47 GMT

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NOELLE❤️‍🔥❤️‍🔥 :

still look cute as ever 😆

2023-04-04 19:59:27

1

t <33 :

REAL

2023-07-01 23:11:13

0

JAMIE :

natural eyeshadow 😁

2023-04-04 21:12:06

1

Natasha Bamdad :

Girl we rallying tonight

2023-04-04 23:59:17

1

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I’m all about sustainability in the kitchen & finding multiple uses for every ingredient. I enjoyed a massive tomahawk steak & bone marrow from @Vue Prime Mexican Steakhouse (see previous post). Which I then repurposed & turned into BEEF PHO. This recipe is inspired by BB sis @Jen Dao who also visited Vue & made Pho 🫰 INGREDIENTS: (10-15 servings) - 16 quarts of water for pho broth (4 gallons) - 1 gallon of water for brisket - Beef bones & bone marrow (approximately 5-7Ibs) - 1Ib of brisket - 1.5Ib of beef eye round steak - Beef meatballs as preferred - 4 stocks of green onions - 2 large knobs of ginger (sliced) - 5 yellow onions (halved) - 2 shallots (halved) - 2 large pieces of rock sugar - 1.5 tbsp of MSG (optional) - 1 1/4 cup of fish sauce - 1/4 cup or granulated chicken bouillon - 2 tsp of salt - Pho rice noodles - Garnishes: Basil, green onions, white onions, cilantro, jalapeños, bean sprouts & lime DRY AROMATICS - 2 tsp fennel seeds - 2 tsp coriander seeds - 8pcs of whole cloves - 6pcs of star anise - 3pcs of black cardamon - 4pcs of cinnamon sticks Fill the pot with 16 quarts of water and set on low medium heat. If you’re repurposing beef bones; rinse the bones of any seasonings & transfer onto a baking dish. Set the oven on low broil, transfer the baking dish into the oven and broil for 5 minutes. Remove from the oven & transfer the bones + drippings to the stock of water. For uncooked bones; rinse, then set the bones onto a baking dish and massage with a bit of oil. Set the oven on 375 degrees and transfer the bones to the oven. Remove after 45mins then add to the stock of water. Toast ginger, onions & shallots until slightly charred then transfer to the stock. For the dry aromatics; toast onto a pan on medium high heat for 2 mins. Transfer to a cheesecloth or steel basket, then add to the stock. Add in rock sugar, MSG, fish sauce, chicken bouillon & salt. Fill 1 gallon of water to another pot on high heat and add the brisket. Cook for 5 mins, remove from the pot & rinse under cold water. Transfer the brisket to the pho stock. TIPS & MUST DO’S: - After 2 hours, remove the spice basket from the broth - After 3.5-4 hours, remove the brisket and set into the fridge. Once fully cool, cut into thin slices - Impurities will float to the surface, remove this periodically with a mesh strainer - At the last hour, add sliced beef balls & green onions - Pho broth can be ready at the 10 hour mark, but best enjoyed between 18-24 hours. At this point you can add more fish sauce or rock sugar to taste. Top it off with Nuoc Beo (fatty broth) your fav garnishes, hoisin, hot sauce & chili oil. My fav satay sauce of all time is by @Saigon Drip Cafe it’s packed with heat and flavor! #seattle #pho #vietnamese #Recipe

I’m all about sustainability in the kitchen & finding multiple uses for every ingredient. I enjoyed a massive tomahawk steak & bone marrow from @Vue Prime Mexican Steakhouse (see previous post). Which I then repurposed & turned into BEEF PHO. This recipe is inspired by BB sis @Jen Dao who also visited Vue & made Pho 🫰 INGREDIENTS: (10-15 servings) - 16 quarts of water for pho broth (4 gallons) - 1 gallon of water for brisket - Beef bones & bone marrow (approximately 5-7Ibs) - 1Ib of brisket - 1.5Ib of beef eye round steak - Beef meatballs as preferred - 4 stocks of green onions - 2 large knobs of ginger (sliced) - 5 yellow onions (halved) - 2 shallots (halved) - 2 large pieces of rock sugar - 1.5 tbsp of MSG (optional) - 1 1/4 cup of fish sauce - 1/4 cup or granulated chicken bouillon - 2 tsp of salt - Pho rice noodles - Garnishes: Basil, green onions, white onions, cilantro, jalapeños, bean sprouts & lime DRY AROMATICS - 2 tsp fennel seeds - 2 tsp coriander seeds - 8pcs of whole cloves - 6pcs of star anise - 3pcs of black cardamon - 4pcs of cinnamon sticks Fill the pot with 16 quarts of water and set on low medium heat. If you’re repurposing beef bones; rinse the bones of any seasonings & transfer onto a baking dish. Set the oven on low broil, transfer the baking dish into the oven and broil for 5 minutes. Remove from the oven & transfer the bones + drippings to the stock of water. For uncooked bones; rinse, then set the bones onto a baking dish and massage with a bit of oil. Set the oven on 375 degrees and transfer the bones to the oven. Remove after 45mins then add to the stock of water. Toast ginger, onions & shallots until slightly charred then transfer to the stock. For the dry aromatics; toast onto a pan on medium high heat for 2 mins. Transfer to a cheesecloth or steel basket, then add to the stock. Add in rock sugar, MSG, fish sauce, chicken bouillon & salt. Fill 1 gallon of water to another pot on high heat and add the brisket. Cook for 5 mins, remove from the pot & rinse under cold water. Transfer the brisket to the pho stock. TIPS & MUST DO’S: - After 2 hours, remove the spice basket from the broth - After 3.5-4 hours, remove the brisket and set into the fridge. Once fully cool, cut into thin slices - Impurities will float to the surface, remove this periodically with a mesh strainer - At the last hour, add sliced beef balls & green onions - Pho broth can be ready at the 10 hour mark, but best enjoyed between 18-24 hours. At this point you can add more fish sauce or rock sugar to taste. Top it off with Nuoc Beo (fatty broth) your fav garnishes, hoisin, hot sauce & chili oil. My fav satay sauce of all time is by @Saigon Drip Cafe it’s packed with heat and flavor! #seattle #pho #vietnamese #Recipe

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