(groan) Been there. Damned mustard.
You know you’re a ketoer when you have a rehearsed explanation speech for everyone on your contacts list.
Jealousy is a powerful emotion. Eat bacon in front of them and practice your smug look.
Put some butter on the bacon just to mess with them even more.
Then dip it in homemade mayo.
And sprinkle with cheddar…
You think boneless skinless chicken breast is as worthless as a candy bar.
Absolutely. I want someone to sell the fatty skin so I can just broil or deep fry it. Chicken rinds, anyone?
If this works I’m gonna kiss you.
.[quote=“Fiorella, post:138, topic:7350, full:true”]
When the eggs are finished cooking, drain hot water. Shake the pot so that the eggs bounce around, bang against each other and wall of pot, and develop cracks in their shells. Then fill the pot up with cold tap water. Let them sit for 10 minutes or so. And then, remove egg shells.
What will happen is the bouncing of eggs in pot and crackling of their shells will start the de-peeling process, and then sitting in cold water makes the boiled egg inside contract (away from shell) and water gets between shell and cooked egg white. Peels come off easier this way.
The beer drawer
the drawers in the fridge…typically called the “crisper” because it’s usually colder to keep your fruits and veggies "crisp"
some ppl use them for veggies…some cheese…some beer
Now I hope it works!!
I steam my eggs in either a double boiler with a steamer insert or a vegetable steamer on the stove top. Get the water boiling. Put the eggs on top with a lid and set the timer for 7 mins for soft boiled or 11 mins for hard boiled. The shells come right off, no sticking, I promise.
AKA, the cured meats and cheese drawers at the bottom of the fridge.