Today's the 3rd Anniversary of the Cuban Community on Hive!
A lot has happened since I started looking at $HIVE and created the community with the help of @eddiespino who has been there for the Cuban hivers since then.
Give some love to our recap of the 2024 blog post in the next thread!
You can't really call yourself a crypto OG if you don't know about the Hive, the coin born from a crypto war vs billionaire trying to control it. The community won. Big time.
It is mine, just adapted it from some old code and I intend to develop it further. For the moment I am working on applying a more modern template on it and next will continue to add new features.
That's super cool. Hope to get there one day. I'm too young on this platform, let me target something like 10 cents for now. 😁
Maybe next 2 to 3 years I may be flying with the big boys
Great tool, I check my vote value too and it is a bit less than yours, hahaa but I m happy about it! (saving the website!!)
Would you know a website to check out the rich list of $hive owners?
Actually I've seek myself a Rich List tool, but the ones that I used in the past don't work anymore. Nevertheless, as this is a tool that I am developing I will add this functionality as well, even if it will take a bit.
Onboarding people is quite an effort, but I think we have to do a little more after onboarding someone. We have to interact a bit more with them and help them get started, encourage them to post threads and engage with others.
#newlion
The problem with most is the lack of resource credit to keep engaging. The resource credit available for a new account can only last for 5 threads. If there's a way to get extra resource credit for new account it will just be nice.
also if you are onboarding someone and have extra RC you can just delegate some to them until they get more.
should not be an issue for most users as InLeo does delegate some RC to them.
This is the #threadcast for Day 197 of the #foodtalk on Leo, 7/1/2025. It's time for some meal inspirations and food conversation. Don't forget to use #foodtalk in your comments.
Discussion
Be part of the Food Talk Show On Leo. Here is Day 196 that leads you to the previous threadcasts.
Share your meals and food experiences.
Check out the food video summaries in the threadcast.
Share other food-related content and ask questions about food.
More about food with tips and tricks will be dropped in the threadcast. Upvote the comments you find interesting & connect with others. Let's have fun. #foodie
When you think of McDonald's, it's hard not to think of their iconic french fries. Crispy on the outside and soft on the inside, these golden sticks of deliciousness have captured the hearts (and stomachs) of millions around the globe. But what is it about McDonald's fries that sets them apart from the competition? Let’s dive into the rich history and meticulous production methods that have made these fries a staple of fast food culture.
Though McDonald's is often credited with popularizing french fries in the fast-food scene, they were not the first to serve them. The acclaim for french fries in America can partly be traced to World War I, when soldiers developed a taste for them during their time in Europe. However, it wasn't until 1949, when the McDonald brothers, Ed and Maurice, opened their first restaurant in San Bernardino, California, that fries truly gained traction on the fast-food menu.
Prior to the McDonald brothers, businesses like White Castle also offered fries, but operational challenges such as inconsistency and time demands led many restaurants to favor potato chips. The McDonald brothers ingeniously devised a method for producing fries that emphasized speed and quality, which ultimately contributed to the widespread popularity of the phrase, “Do you want fries with that?”
From the selection of potatoes to the cooking process, McDonald's fries undergo a highly standardized procedure to ensure consistent quality across locations. The fries are made primarily from locally-sourced Idaho russet potatoes, which are cured in the dry desert air for extra crispiness. After being peeled and cut into shoestrings, the potatoes are soaked to remove excess starch before being dried and fried using a specific oil blend.
Initially, that blend consisted of 93% beef tallow and only 7% vegetable oil, which contributed to the original fries' classic taste. This flavor was so beloved that it played a significant role in attracting Ray Kroc, a traveling salesman who sought to partner with the McDonald brothers in the 1950s.
When Ray Kroc came on board, he became obsessed with maintaining the quality of the fries. He understood that consistency was vital for customer satisfaction. In a bid to ensure that franchisees adhered strictly to the frying process, he created new standards for curing and moisture control.
Kroc even employed a Motorola engineer, Lou Martino, to invent technology that monitored fry quality. This “potato computer” calculated the ideal frying temperature, ensuring that every fry met the high standards synonymous with the brand.
Over the decades, McDonald's made various alterations to their fry recipes, notably in response to changing consumer health trends and public scrutiny. In 1990, due to growing concerns over cholesterol and fat content, McDonald's replaced the beef tallow with vegetable oil. This decision led to significant backlash from loyal customers who felt that the fries had lost their signature flavor. To compensate, McDonald’s attempted to improve the taste with flavors derived from natural beef, but ultimately, many fans remained unsatisfied.
In subsequent years, concerns regarding trans fats prompted McDonald’s to reformulate their frying oil yet again. By 2007, they switched to a different oil, further adapting their recipe for health-conscious consumers, albeit still sparking debate about whether these fries could ever be deemed “healthy.”
A Legacy of Competition
The iconic status of McDonald's fries led to what some call the "Great French Fry War" of the late 1990s. Competitors like Burger King and Wendy's attempted to dethrone McDonald's by introducing their unique fries. Despite their efforts and much fanfare—such as Burger King offering free fries—the reality was that consumer preference rarely shifted. Surveys showed that no competing brand could quite rival the universal appeal of McDonald's fries.
To better understand what makes McDonald's fries so addictive, we must consider the ingredients involved. They primarily use premium potatoes like russet Burbank and Umatilla. The fries contain various additives, including dextrose, which affects taste and coloration, and sodium acid pyrophosphate, which retains the fries’ signature yellow hue.
Once cut, the fries undergo an initial fry before being frozen, ensuring their crispiness upon serving. After being shipped to restaurants, the second fry occurs, notably at a precise temperature to achieve that beloved crispy texture.
McDonald's french fries have undoubtedly carved out a significant place in fast food history. Much of this is credited to the strong emphasis on quality control established by Kroc and the original McDonald brothers. Despite numerous changes in flavor profile and cooking method, they still reign supreme in the hearts of many fry enthusiasts. While there are now countless alternatives in the fast food landscape, the golden, crispy delight of McDonald's fries remains a beloved favorite, proving that when it comes to creating a fast food icon, sometimes too many cooks in the kitchen can indeed result in perfection.
If you're still a fan of these fries, you're certainly not alone. Whether through nostalgia or sheer taste, McDonald's fries continue to hold a special place in fast food culture worldwide.
Fast food restaurants have long marketed their own versions of "secret sauce," claiming it adds a zest that sets their menu items apart from the competition. For decades, consumers have been curious about what these elusive sauces contain. In this article, we delve into the history of sauces, the origins of various fast food special sauces, and some trivia surrounding them.
The Historical Context of Sauces
The term "sauce" has French roots, derived from the Latin word "salus," meaning salted. Ancient Romans used the term particularly in reference to garum, a fish sauce inherited from the Greeks. This sauce represents the oldest recorded European condiment, reminiscent of modern Asian fish sauces.
Notably, the Chinese have also utilized sauces for centuries: soybean paste-based sauces like Doan Jiang date back to at least the 2nd century BCE. Although the fast food industry often emphasizes condiments like ketchup and mustard, it’s vital to distinguish between sauces and condiments—condiments are typically added after the primary food has been prepared.
Evolution of Condiments
Ketchup, which first appeared in print in 1812, is commonly referenced as the king of condiments, though surprising statistics reveal that mayonnaise actually holds the title of America's best-selling condiment. A few other favorites include ranch dressing and hot sauce, which closely follow in popularity.
Mustard dates back as far as 2,500 years, emerging from the ancient Greeks and Romans, who initially used it for medicinal purposes before embracing its flavor. The bright yellow variety known today was introduced by the RT French company in the early 20th century.
Fast Food and the Birth of Secret Sauces
The most renowned secret sauce in fast food is arguably McDonald's Special Sauce, introduced with the Big Mac in 1964. However, the concepts of "secret sauce" and "special sauce" much predate McDonald's fame, stemming as far back as the 19th century. Initial examples were found in restaurants like the Pier 40 Tavern in Honolulu during the 1940s.
While McDonald’s may have popularized the idea, others, like In-N-Out Burger—founded in 1948—were among the first to offer a recognized "secret sauce," called Spread. Soon afterward, chains like Jack in the Box and many others joined the fray.
The Rise of Unique Offerings
Every fast food chain now has its own signature sauce that customers rave about, with Chick-fil-A sauce often highlighted for its smoky mustard profile. This sauce was created in 1983 and remains popular enough to demand its bottled version in supermarkets.
Similarly, Raising Cane's Cane Sauce is noted for its tangy, vinegary flavor, while Wendy's Sawsome Sauce combines tangy, sweet, and smoky elements, becoming a fan favorite even after the chicken strips it accompanied were retired from the menu.
Other notable examples include Whataburger’s spicy ketchup, Taco Bell's Fire Sauce, and Arby's Horsey Sauce, each adding a unique twist to fast food flavor profiles.
The Secret Behind the Secrets
Despite the intrigue surrounding secret sauces, many of them share a common theme: they frequently resemble Thousand Island or Russian dressing. Recipes generally blend a combination of ketchup, mayonnaise, Worcestershire, pickle relish, and various spices.
Interestingly, chains often twist these formulas to create their signature taste. For example, McDonald's avoids using ketchup entirely, while Arby's omits mayonnaise. Chick-fil-A's sauce combines honey mustard, barbecue sauce, and ranch dressing, showcasing some creativity in concoction.
Fast food sauces are not immutable; they have undergone various modifications over the years. McDonald's Special Sauce, for instance, evolved throughout its history, even reverting to its original recipe after customer feedback prompted discontent with a revamped version in the 1990s.
Though today's signature sauces may not be marketed as "secret" as before, they play a significant role in building brand loyalty. As nearly every franchise promotes some sort of house sauce, they provide a sense of uniqueness in the fast-food landscape, even leading to numerous online imitation recipes from enthusiastic fans.
In a world where fast food reigns supreme, the allure of secret sauces remains a captivating topic among aficionados. As praise continues to pour in for popular sauces like Chick-fil-A and McDonald’s Special Sauce, food enthusiasts are encouraged to share their favorites and explore the world of culinary creativity that fast food sauces represent.
With the tasty tradition of secret sauces showing no signs of fading, it’s clear these culinary concoctions will endure as staples in the fast-food universe.
Chicago, a city known for its vibrant food scene, was the destination for an adventurous food trip that showcased a diverse array of dishes, from sweet to savory. The culinary journey, enjoyed during a quiet February visit, allowed for exploring lesser-known yet delectable eateries, all while taking advantage of the city’s typically quieter off-peak season.
The Sweet Start: Cinnamon Roll Chronicles
The trip began with a delightful visit to a Swedish restaurant known for its famous cinnamon rolls. Priced at an astonishingly low $2.49, the cinnamon roll promised a hefty bite of warmth and sweetness. Upon arrival, the aroma was intoxicating, signaling that this was no ordinary pastry.
The first bite revealed a dense, buttery roll with icing that seeped into every crevice—providing exactly what one craves in a homemade cinnamon roll. It was noted as a contender for the best cinnamon roll to date, echoing childhood memories of cozy mornings filled with similar treats.
Biscuits and Pie: A Comforting Meal
Next on the itinerary was a cozy stop at Bang Bang Pie & Biscuits, located in Chicago's vibrant Logan Square. Known for their savory biscuits and delectable pies, the duo opted for a hearty biscuit topped with bacon and a personal chicken pot pie. The biscuits, described as fluffy and reminiscent of a grandmother's homemade recipe, met with high praise.
The chicken pot pie, served in a unique individual portion, was more than just a meal—it was an experience. The flaky crust contrasted perfectly with the warm, savory filling, making each bite feel like a comforting hug on a cold day.
A Taste of Coffee Culture
After indulging in comfort food, they ventured to a unique Starbucks Reserve on Michigan Avenue, a space noted for its stunning design and extensive beverage options. Here, the atmosphere was relaxing, allowing for a coffee break amid a whirlwind of culinary tourism. The experience was enhanced with a special treat for their dog Kramer, adding a personal touch to their café visit.
The journey continued to Mr. Beef, an eatery made famous by the beloved culinary series "The Bear". The Italian beef sandwich, which came highly recommended, arrived dripping with flavor. The beef, immersed in broth and complemented with peppers, onions, and a fresh bun, was a crucial Chicago experience that lived up to expectations.
The warm hospitality of the staff further enhanced the overall experience, as they shared stories and excitement about the famed sandwiches, reinforcing why this establishment has remained a favorite among locals.
A culinary highlight was a visit to Sun W BBQ for their renowned Beijing duck. This wasn't just a meal; it was a spectacle. The duck was carved tableside, providing an immersion into traditional dining experiences. Complete with fluffy buns and signature soups, every course was flavorful and filling. As they enjoyed the feast, it became evident that the duck was emblematic of high-quality Asian cuisine in Chicago, showcasing ambiance and taste that exceeded expectations.
No trip would be complete without dessert, prompting a whole day dedicated to tasting Chicago’s best donuts. Each stop offered a unique twist on classic flavors, leading to a comparative taste test that was both informal and fun. They sampled coconut cream and buttermilk donuts, navigating through flavors, textures, and toppings while relishing the simple joy of indulging in sweets.
Hot Dog Heaven: A Chicago Classic
In pursuit of truly local flavors, the duo traveled to Superdawg, a charming drive-in hot dog joint. Here, they experienced classic Chicago-style hot dogs adorned with traditional toppings. The hot dog’s poppy seed bun and tangy flavors encapsulated a quintessential Chicago snack, showcasing the city’s deep-rooted hot dog culture.
This stop, driven partly by quirky branding and local reputation, affirmed why Chicago is celebrated for its hot dogs—despite personal preferences, the experience itself contributed to the overall culinary landscape of the city.
Deep Dish Pizza Delivery
Feeling under the weather after days of indulgence, they opted for another Chicago staple—the deep dish pizza—for a cozy night in. This style of pizza, notorious for its thick and laden layers, lived up to tall tales of gooey cheese and hearty toppings, reminding them why this dish is legendary among Chicagoans.
On the final day, the duo visited Lou Mitchell's for breakfast—an establishment known for its historical significance and classic diner fare. Starting with complimentary donut holes and orange slices, they were immediately welcomed into the warm atmosphere of this century-old diner.
The menu featured a range of options, including fluffy French toast and a hearty Greek omelet, highlighting the diner’s commitment to quality and tradition. The experience was filled with friendly service and generous portions, making Lou Mitchell’s a highlight of their culinary exploration.
As their trip concluded, it became clear that three days in Chicago were simply not enough to explore all the culinary wonders the city has to offer. Despite missing out on museums and neighborhoods, their stomachs were filled with unforgettable flavors and experiences.
The trip emphasized the rich diversity of Chicago’s food scene, sparking a desire to return and delve deeper into the culinary treasures that await. Feedback and recommendations from locals and fellow travelers will undoubtedly shape their next visit, ensuring a comprehensive travel adventure awaits them in the future.
The allure of a good deli is something that many food lovers cherish, and during a visit to Las Vegas, this particular deli has managed to capture attention with rave reviews. A recent morning visit, spurred by a late-night bar crawl, led to a culinary adventure at a highly recommended diner located off the Strip, promising a breakfast that would set the tone for the day ahead.
The diner experience began with a warm introduction to Alex, the owner, whose passion for the deli business was palpable. As viewers learned more about the offerings, it became clear that this was not just a typical bagel shop. Alex proudly claimed that they have "reinvented the deli world," focusing on quality ingredients and a diverse menu that ranges from traditional favorites to unique creations. One standout item was the black and white cookie, a staple dessert that had gained a favored reputation.
The adventure began with a discussion of specific menu items. Alex described a "flagel" – a flat bagel option for those looking for a lighter option without sacrificing flavor. He emphasized the commitment to quality, mentioning the use of zero preservatives and top-notch ingredients. The promise of a genuinely authentic deli experience in Las Vegas took shape, with a touch of East Coast influence, something that is often missed in many parts of California.
Once seated, the real feast began. The orders were made in a flurry, including the highly recommended “juicy juy,” a twist on the classic deli fare. While the group tried their best to limit the number of items sampled, the excited recommendations resulted in a culinary platter that combined the classic with the eccentric – fried French toast, pastrami, chicken salad, and two-patty smash burgers.
The breakfast spread was nothing short of indulgent. First up was the French toast, which delivered the perfect crunch, complemented by a cinnamon glaze that sweetened the palette. This was shortly followed by a pastrami sandwich featuring homemade Russian dressing that proved the deli's fillings were as prominent as their bread. Each bite was filled with that nostalgic deli flavor while also presenting modern tweaks.
In an unexpected twist, the early hour brought on a burger tasting. Critics had claimed it was the best burger in Las Vegas, so how could it be overlooked? With two smashed patties and a secret house dressing, one could argue that this burger could compete with any on the Strip. Viewers witnessed a departure from the conventional breakfast fare as the burger was dissected, revealing finely chopped caramelized onions that provided just the right balance of flavor without being overpowering.
The Perfect Ending
The tasting trip culminated with an apple fritter, which Alex challenged viewers to find a better version of anywhere else. The indulgent sweetness made for the perfect finale, demonstrating the deli's ability to navigate across various culinary experiences.
As the morning concluded, viewers were encouraged to try this hidden gem away from the bustling Strip. This deli's ability to deliver a great breakfast along with a host of flavorful options made it stand out among the rest, placing it on the radar for any foodie venturing into Las Vegas.
In a city known for its vibrant culinary scene, this deli emerges as a potent contender, bringing a slice of authentic deli culture to the desert. With a unique twist to tradition and commitment to quality ingredients, this eatery promises more than just a meal, but an experience that could redefine what one expects from breakfast spots off the Las Vegas Strip.
A Step-by-Step Guide to Making Delicious Beef Parmesan
In the world of comfort food, few dishes reign as supreme as a classic Beef Parmesan. This savory delight, known for its crispy texture and cheesy, saucy goodness, is perfect for special occasions, family dinners, or simply when you want to indulge in something tasty. In this article, we will walk through the entire process of making Beef Parmesan, ensuring that you have all the tips and tricks to achieve that perfect meal.
Getting Started with Ingredients
Before diving into the cooking process, it’s important to gather all the necessary ingredients. For a hearty Beef Parmesan, you'll need:
Using your clean hands, mix the beef and spices thoroughly to ensure every bite is packed with flavor. It’s essential to massage the seasonings into the meat to achieve a harmonious taste.
Coating the Beef
Once seasoned, it’s time to prepare your coatings for the beef. You’ll need three plates:
A plate with flour,
A plate with the egg wash (two beaten eggs mixed with a bit of salt, pepper, and oregano),
A plate with breadcrumbs.
Take each beef piece, first dredging it in flour, then dipping it in the egg wash, and finally covering it with breadcrumbs. Make sure to press down gently to ensure the breadcrumbs stick well, creating that desired crispy texture.
Heat oil in a frying pan for deep frying. The oil should be hot enough to crisp the beef without it cooking too fast, which might leave the center undercooked.
Here’s a crucial tip: fry one or two pieces at a time to maintain the oil’s temperature. If you overload the pan, the beef will become greasy.
Once fried until golden brown, transfer the beef onto paper towels to absorb any excess oil.
Assembling the Beef Parmesan
With your beef pieces ready, it's time to assemble your dish! Grab a baking dish and start layering your ingredients:
Place the fried beef pieces in a single layer, making sure not to stack them. This method keeps them crispy.
Generously sprinkle mozzarella cheese on top. The cheese is crucial as it adds the stringy, gooey texture that everyone loves.
Preheat your oven to 230°C (high heat) and bake the assembled dish for approximately 20 minutes, or until the cheese is bubbly and slightly browned.
Final Touches
As the Beef Parmesan bakes, take a moment to appreciate the enticing aroma in the kitchen. Once done, it should look beautifully gratinated, ready to satisfy your cravings.
Conclusion
Serving Beef Parmesan with a side of rice and beans makes for a complete meal that everyone will enjoy. It is not just about the cooking; it’s about the experience shared around the table.
If you enjoyed this recipe, be sure to leave a like and subscribe to the channel for more delicious recipes. What’s your favorite type of Parmesan? Many find themselves leaning towards chicken or even ground beef, but the versatility of this dish truly allows for personalized preferences.
So gather your ingredients, roll up your sleeves, and embark on this culinary quest for one of the most delectable dishes around—beef Parmesan!
In the latest episode of the culinary channel, the host demonstrates how to prepare a delightful "Príncipe à Parmegiana," a dish that has been highly requested by viewers. This step-by-step guide is designed to be simple and approachable, ensuring that anyone from novice cooks to experienced chefs can follow along and create this delicious meal at home.
Ingredients and Preparation
The host begins by outlining the essential ingredients for the dish, emphasizing the importance of simplicity in the recipe. Among the key elements are the breaded cutlets, which will later be topped with a rich sauce and cheese.
The preparation starts with a thorough mixing of breading ingredients. The host utilizes a large mixing bowl to combine seasoning, including salt and pepper, which is pivotal for enhancing the flavor of the dish. Following this, they demonstrate how to properly prepare the eggs and milk mixture that will coat the cutlets, ensuring that the flavors are well incorporated.
Breading Process
Moving on to the breading process, the host illustrates how to coat the cutlets evenly in the egg mixture before covering them with breadcrumbs. Important tips are given to ensure that the breading sticks well, creating a crispy texture once cooked. The suggestion to double-dip the cutlets for a thicker crust is also highlighted.
The host then transitions to heating oil in a pan, advising viewers to reach the right temperature to avoid burning the cutlets. They emphasize patience during the cooking process, reminding fans that good things take time, and they should wait for a golden-brown finish on the cutlets.
Cooking and Storing Leftovers
After frying the cutlets until they are beautifully browned, the host suggests reserving some of the oil for future recipes. They also mention wrapping any leftover cutlets in plastic wrap and storing them in the fridge, ensuring that nothing goes to waste. This focus on managing resources reflects a commitment to practicality and sustainability in the kitchen.
Transitioning to the sauce, the host prepares it using a base of pre-made sauce while adding personal touches with spices and aromatics for depth of flavor. As the sauce simmers, its tantalizing aroma fills the kitchen, promising a delicious addition to the cutlets.
Assembling the Dish
With everything ready, the host carefully layers the cutlets in a baking dish, generously covering them with the prepared sauce and a sprinkle of cheese. The dish is set to bake, allowing the flavors to meld beautifully, promising a mouth-watering outcome.
As the Príncipe à Parmegiana bakes, the host shares personal touches, suggesting that this dish is perfect for family gatherings or romantic dinners — making it not only a meal but a way to create memorable experiences.
In the concluding moments, the host reveals the finished dish, commenting on its appealing appearance and inviting viewers to appreciate the rich aroma. They encourage fans to try the recipe for a delightful dinner, reiterating how this dish combines simple ingredients with immense flavor, making it a winner in any household.
In summary, this episode showcases an accessible yet scrumptious recipe for Príncipe à Parmegiana, appealing to both novice and seasoned cooks. With straightforward instructions, tips for cooking, and an emphasis on enjoying the cooking process, the host ensures that viewers feel empowered to create this dish at home. As always, they invite viewers to share their experiences and feedback, fostering a sense of community among culinary enthusiasts.
Bife à Parmegiana, a beloved dish that resonates with many food lovers, takes center stage in this delightful cooking segment. The host, excited to share a special recipe, brings the audience along step-by-step in crafting this delightful meal. With a warm introduction and a nod to a fellow enthusiast, Dona Ana, the process begins.
Ingredients and Preparation
To create the perfect Bife à Parmegiana, the host selects contra filé, cutting it into thin slices, which will serve as the base of the dish. The seasoning process incorporates generous amounts of salt and black pepper, preparing the meat well for the next steps.
Three pots are set up to support the breading process: one filled with flour, another with beaten eggs (four in total), and the last with breadcrumb. The secret ingredient is introduced as the dried garlic and onion powders mixed into the flour, enhancing the flavor profile significantly.
As preparations continue, the host emphasizes that the breadcrumb mixture should also incorporate Parmesan cheese to create a rich, crispy coating. A sprinkle of finely chopped parsley adds a fresh touch, rounding out the ingredients perfectly.
Each slice of seasoned meat is breaded meticulously: dipped in flour, then egg, and finally coated with breadcrumbs. The host amusingly notes that at this stage, the meat resembles a classic milanesa, which is indeed the birthplace of the Parmegiana culinary tradition.
With the meat prepped, it's time to shift focus to the iconic tomato sauce that elevates the Bife à Parmegiana. The host preps by chopping an onion and several cloves of garlic, which are sautéed in a heated pan with olive oil until golden brown.
Subsequently, about 16 peeled tomatoes enter the mix, contributing to a fragrant sauce that is seasoned with salt, black pepper, and a hint of mustard—the surprising yet delicious addition that adds depth.
Once the sauce has simmered to perfection, it’s time for assembly. The host pours a layer of the sauce into a glass baking dish before layering the breaded meat on top. A generous coating of sliced mozzarella cheese follows, complemented by additional sauce and a sprinkle of oregano for that finishing touch.
The dish is then placed in a high-temperature oven for about 15 to 20 minutes to achieve that glorious golden gratin finish. The anticipation builds as the host eagerly checks on the dish, and once it's ready, the Bife à Parmegiana is revealed.
The final product is nothing short of spectacular. The rich flavors combined with the crispy exterior make for a truly unforgettable meal. The host’s enthusiasm shines through as they take a taste of the dish, exclaiming its deliciousness and encouraging viewers to try making it themselves.
In summary, Bife à Parmegiana is not merely a dish; it’s an experience, reflecting love for cooking and sharing food. As the host suggests, "Try it out," and one might be delighted to discover just how rewarding the process—and the product—can be.
Bife à Parmegiana is a beloved dish that combines flavorful breaded beef with savory cheese and tomato sauce. It’s a meal that works for any day of the week, and making it at home can be a simple and rewarding experience. In this article, we’ll guide you through a straightforward recipe that will have everyone at the dinner table asking for seconds.
To start, you’ll need some quality beef. For this recipe, we recommend using alcatra, which is already cut into steaks. If your pieces are a bit large, don’t worry—simply cut them in half or pound them to your desired thickness. To pound the meat, place each piece between sheets of plastic wrap and gently flatten them with a kitchen tool of your choice. This helps tenderize the meat and makes the next steps easier.
After prepping the meat, season both sides generously with salt, black pepper, and minced garlic (about three cloves, though you can adjust to your personal taste).
The next part of the process is breading the beef. You’ll need three separate bowls: one with all-purpose flour, another with beaten eggs, and the last with breadcrumbs. For an extra crunch, you can mix in some cornstarch as well—around a quarter cup added to two cups of breadcrumbs works well.
To bread the steaks, first pass them through the flour, shaking off the excess. Next, dip them into the beaten eggs, and finally coat them with the breadcrumb mixture. Set the breaded beef aside while you preheat a frying pan with oil over medium heat.
Once your oil is hot (but not smoking), carefully place the breaded beef into the pan. Fry until golden brown on one side and then flip to cook the other side—generally, a few minutes on each side is sufficient. Once cooked, remove the steaks and let them drain on a paper towel or cooling rack to remove excess oil.
Assembling the Bife à Parmegiana
Now that your beef is golden and crispy, it’s time to assemble the Bife à Parmegiana. You can use any oven-safe dish; we recommend a size around 30 by 19 cm. Start by spreading some tomato sauce on the bottom of the dish, layering in your fried steaks, and then generously covering them with slices of mozzarella cheese. Add more tomato sauce on top before finishing with a sprinkle of grated Parmesan cheese—about fifty grams should suffice.
Preheat your oven to 200°C (about 400°F). Place the assembled dish into the oven, ensuring the heat is coming from the bottom. Allow it to bake until the cheese becomes bubbly and melted, which usually takes about 15-20 minutes.
Serving Suggestions
Once your Bife à Parmegiana is ready, take it out of the oven and prepare to serve! This meal goes wonderfully with some white rice and a simple salad, making for a complete and satisfying dinner.
Bife à Parmegiana is not just delicious; it’s also a versatile dish that you can customize based on your preferences—different types of beef can be used, and the seasoning can vary as well. Serve it up for your family or friends, and you’re sure to impress. So what are you waiting for? Give this recipe a try and enjoy the delightful flavors of home-cooked Bife à Parmegiana!
Preparing Delicious Bife à Parmegiana: A Step-by-Step Guide
Bife à parmegiana is a beloved dish known for its delightful combination of flavors and textures. In this article, we will walk through the preparation of this classic meal, providing tips and insights along the way.
Ingredients and Preparation
The first step in creating a delicious bife à parmegiana is selecting the right cut of meat. While any type of beef can work—such as alcatra or patinho—a popular choice is contra-filé due to its tenderness and flavor. If you're feeling indulgent, filé mignon would provide an exquisite touch.
Once you have your chosen meat, it’s important to tenderize it. Use a meat mallet to gently pound the beef until it’s not too thin but still tender.
This step ensures a thick and crispy outer layer once fried.
Frying
Heat oil in a large frying pan. If your pan is large enough, you can fry more than one piece at a time. Fry the breaded beef until golden brown on both sides, then place on paper towels to drain excess oil.
Assembling the Dish
Once all the beef is fried, it’s time to assemble the dish. Start with a layer of homemade tomato sauce (which can be made in advance; a link to the recipe can be provided in the video description).
For a personalized touch, feel free to adjust the quantity of sauce and cheese according to your preference.
Baking
After assembling, place the dish in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) for 10 to 15 minutes to allow the cheese to melt beautifully.
Enjoying Your Meal
Once baked to perfection, your bife à parmegiana is ready to serve! The melting cheese combined with the savory sauce and tender beef creates a mouth-watering experience that is hard to resist.
If you enjoyed this recipe, don’t forget to give it a thumbs up, share it with friends and family, and subscribe for more delicious recipes!
Take the opportunity to enjoy this wonderful dish while it’s hot, and indulge in the rich and satisfying flavors it offers.
Yeah, looks like a world map from Game of Thrones or Lord of the Rings or something like that 😂. If it was like that, humans could go there and fight each other for more land area 👍. Would be great place for some sea battles as well.
one of the most common questions i get about selling books is - do people actually buy books in Dood or Acceptable condition instead of Like New or Very Good?
absolutely. acceptable is actually my biggest selling condition.
why? because someone that's going to buy a physical copy of a book generally doesn't care as long as the book is readable.
stop blocking yourself from selling because you obsess over condition.
I just noticed something with the logins and experience.
I first signed up with Keystore, and everything was super smooth. I signed out and signed in with Leo Auth to purchase premium and stuff lagged a little bit after that.
Using keystore as login now and it's flowing seamlessly again.
I have a blog that I have put on the side, running my hive account and trying to spread content across platforms does take time, I want to build up an Instagram account and start publishing to other platforms again, trying to make time
I hear ya, it's very time consuming as it's a bit different on every platform, can't just fully copy the post, always have to make small adjustments :(
If you are not making money everyday you can never get rich, therefore ensure that you make money everyday by all means even if it's penny. Just make money.
Now I'm seeing activity on Threads that's nearly reminiscent of the peak I noticed about a year and a half ago (when a contest was being run). The increase this time has been gradual and with genuine engagement from users, which means user retention is more likely. It's great to see this. Keep up the amazing work, InLeo Team! #feedback
(Maybe once we get more users onboarded, a new contest can be started to get them to participate more?)
Today's the 3rd Anniversary of the Cuban Community on Hive!
A lot has happened since I started looking at $HIVE and created the community with the help of @eddiespino who has been there for the Cuban hivers since then.
Give some love to our recap of the 2024 blog post in the next thread!
https://img.inleo.io/DQmXcdJBQVmSFqr7sP6wQY8TiYdqfpVCpSALdCrWh5TePB7/HiveCuba%20(2).png
https://inleo.io/@hivecuba/hive-cuba-cumple-3-anos?referral=hivecuba
Congrats! 👏
Thank you!
$GIFU ALT All Time High man! #gifu #cent #crypto #pepe
https://inleo.io/threads/view/trumpman/re-wiseagent-2mjgbm28k
Gustav is my name , I bring you love and light from Germany.
I want to participate on this place and become part of you all
#intro #newlion
You are special welcome to the lion family my dear bro from across the world, its a pleasure seeing you hear...
Feel free to have fun around are we build our activities on the Blockchain...
Welcome to InLeo!!
Love and light to you as well!!
Welcome Gustavo!!!
Welcome aboard
Welcome to Inleo!
Cat on the AMA 😂🤣😂
You and me both!
Cat be like.....
what is ama ??
We have been building on Hive for over 3 years! 😎 🔥
Happy 3 hive anniversary!
Congratulations my friend, may you continue adding more years.
You can't really call yourself a crypto OG if you don't know about the Hive, the coin born from a crypto war vs billionaire trying to control it. The community won. Big time.
I bought 30 dollar hive at 0.61 on binance. Did I buy high?
It's amazing (in this case, negatively speaking) how Hive is still not widely recognized.
Not really that familiar with Hive's history. All I know is it's a fork of Steem after it was taken over by Justin Sun.
Hive offers true decentralization and community above all, this is written in our DNA since we conquered back our blockchain.
That is an example that these coins are worth a lot and having that price at this moment proves it.
Green candle gang all the way.
That story itself and the fact that $HIVE has matured over time makes it more real than some countries out there lol.
It might reach its new ATH soon
I guess the billionaire is Justin sun , he Really messed up
Is this the same $HIVE I saw last week when I join at $0.34?
Não é atual, ta 0,5741 agora
Why who someone trying to control the crypto world and let me get the billionaire is it and I'm marks
Interesting fact you share about cryptocurrency. Hive continues to rise into the stratosphere. Yeah!
Ok so #newlion becomes premium on day 1.
Please please tell me I broke some record? 😁
Not sure, I'm sure someone has done it before.
Hahahaha. Hopefully you did lol
Your record is broken aready.. lol
Hahah, don't be scared bro!!!
Is already in you bro!
possible
Don't know about records, but that is super awesome!!
Welcome to InLeo!!
Thanks man, happy to be here
Thanks a million. Appreciate the gift
Nice move, you won’t regret it! !BEER
Thanks pele. Wait I'm I talking to THE PELE?
🤯
View or trade
BEER.Hey @wrenard, here is a little bit of
BEERfrom @pele23 for you. Enjoy it!Learn how to earn FREE BEER each day by staking your
BEER.:-) nice
you you did already he's already showing
Kinda looks like it
sure you did break some record
just bought another 800 Leo.
ama will do that to you!
yes it will.
I need more but cashflow is tight right now
Bold move! 👊
🚀 💰 Smart move! Keep stacking those LEOs and watch your crypto empire grow! 🦁
Yay!! You are on a roll! I'm so happy for you, you rock! Keep it up, you're doing great! 😊🎉✨🚀
This $HIVE bump makes it a good time.
agreed. A better time if you have liquid Hive.
I didn't have any, but managed to get some at a less than stellar rate.
Oh well. It's now in $LEO.
That's great
Good achievement
Congratulations
🩺Jan 07 Diary
39 patients consultation in the chamber
10 minutes briskly walk
10k plus steps
Afternoon nap
#cent
“Traveling tends to magnify all human emotions” (Peter Hoeg)
#crypto #cent #hive #inleo #bbh #skiptvads #newlion #dailydook #pepe #meme #lolz #ai #freecompliments #dash #liotes
Doing a livestream with Infinite Crypto about Dash and the DashPay wallet in 15 minutes. He's doing a giveaway too, so be sure to tune in.
#dash #crypto
I've just checked my Vote Value on www.realtimehive.com and I was surprised to see it at $1.06. That's amazing the power of Hive!
#hive #hivepower #crypto #blockchain
cool site. I've never used it before.
It is mine, just adapted it from some old code and I intend to develop it further. For the moment I am working on applying a more modern template on it and next will continue to add new features.
that makes it even cooler!!!! I'll visit it often
Thank you for your witness vote!
Have a !BEER on me!
To Opt-Out of my witness beer program just comment STOP below
View or trade
BEER.Hey @cflclosers, here is a little bit of
BEERfrom @isnochys for you. Enjoy it!Did you know that <a href='https://dcity.io/cityyou can use BEER at dCity game to buy cards to rule the world.
that’s awesome! I didn’t even know about that website so thanks for sharing.
Great to hear that. I will continue developing it and will make new announcements when that happens. Thanks!
you made that? I’m very impressed.
That's super cool. Hope to get there one day. I'm too young on this platform, let me target something like 10 cents for now. 😁
Maybe next 2 to 3 years I may be flying with the big boys
How can one get the hive power. ??
Well, I vote that you up vote my reply! Lol jk. Thats pretty cool though
Massive!!
Let's go!
Great tool, I check my vote value too and it is a bit less than yours, hahaa but I m happy about it! (saving the website!!)
Would you know a website to check out the rich list of $hive owners?
Actually I've seek myself a Rich List tool, but the ones that I used in the past don't work anymore. Nevertheless, as this is a tool that I am developing I will add this functionality as well, even if it will take a bit.
this is new... Thanks for sharing
Onboarding people is quite an effort, but I think we have to do a little more after onboarding someone. We have to interact a bit more with them and help them get started, encourage them to post threads and engage with others.
#newlion
The problem with most is the lack of resource credit to keep engaging. The resource credit available for a new account can only last for 5 threads. If there's a way to get extra resource credit for new account it will just be nice.
How do new users increase their resource credits
staking Hive as HP.
this occurs naturally after 7 days when they get a payout and claim their rewards.
ok that makes sense, thanks I'm still learning
also if you are onboarding someone and have extra RC you can just delegate some to them until they get more.
should not be an issue for most users as InLeo does delegate some RC to them.
ok, yeah I did that. Thanks for all the info, I really
what is resource credits ?
I track my old body activities with rather cheap Samsung GALAXY FIT 3 ($40). Including heart rate and sleep stages.
So far can't complain very much.
Read more about GALAXY sleep monitoring , and FIT-3 REVIEW in the links in my comment
wow , what an amazing device
I got as a gift from my brother a FitBit. Still looking to see what capabilities has, so far I've tried an ECG but looks too good to be true. 😀
Sleep monitoring:
https://www.androidauthority.com/galaxy-watch-sleep-tracking-3223742/
Other reviews:
https://techxreviews.com/samsung-galaxy-fit-3/
https://www.digitalcitizen.life/samsung-galaxy-fit3-review/
https://duckduckgo.com/?q=galaxy+fit+3+review&t=ffab
How much is it , ?? I want to know if this wonderful device is affordable
Very call device how much did you get it and what does it cost what are the things that can differentiate it from other brands I would love to buy it
#mloda #cent
Who are lions ?
any user of Inleo is called a lion 🦁
What a sunny day here in Southern Nigeria
.
Happy sunny day to you, how is your day going?
Great. What about yours?
WE are doing great, just having fun on threads..
Best wishes and have a wonderful day.
You too
That tree looks lonely.
We will find an appropriate companion for the tree. Hahahahaha!
Thank you very much
Also, let's not forget: Zuck blew the whistle on the FBI demanding content be censored two months before X was bought.
You could say he started the whole turnaround.
https://inleo.io/threads/view/thedessertlinux/re-leothreads-25pmteyhh
https://inleo.io/threads/view/shortsegments/re-leothreads-25rfwjvnf
hi Friends #newlion
hey, welcome
Hi! Welcome to InLeo!!
After the AMA I am dreaming of ......
I watched a little on YouTube
everyone I know is selling hive right now.
Not all of us, some of us sold at 0.40 expecting a dip to reposition, whoops.
haha. That’s true.
you know me, I am not
nice. Good to have someone hodling! Do you feel outnumbered?
Not paying attention to it to tell the truth. lol !BBH
nice. You just building building. Love to see it.
That is what I do :) !BBH
@dkid14! @bradleyarrow likes your content! so I just sent 1 BBH to your account on behalf of @bradleyarrow. (25/100)
(html comment removed:
)
@dkid14! @bradleyarrow likes your content! so I just sent 1 BBH to your account on behalf of @bradleyarrow. (24/100)
(html comment removed:
)
bought more lol, the strength is incredible.
good to hear.
i had my last power down last night.....sold 1800 HIVE at 62 cents each.
Now I'll start the long climb back up towards 50k HP
good timing for a power down.
first time in my life, i got the timing right LOL
100 percent
I am definitely selling what I can for coins I want. Like $LEO. 😀
what is hive and why are they selling it ?
i am not...!
I already sold and managed to get some money with that rise.
Hi, @dkid14,
This post has been voted on by @darkcloaks because you are an active member of the Darkcloaks gaming community.
Get started with Darkcloaks today, and follow us on Inleo for the latest updates.
Not me man. I ain't selling.
I just heard about it on binance and decided to join in the fan
you your self are you not selling cause I can do anything for money 😀
WELCOME TO THE NEW YEAR 2025.
Hello foodie Lions 🦁! Happy Tuesday. Welcome to today's show. 🥗🍲🫕
This is the #threadcast for Day 197 of the #foodtalk on Leo, 7/1/2025. It's time for some meal inspirations and food conversation. Don't forget to use #foodtalk in your comments.
Discussion
More about food with tips and tricks will be dropped in the threadcast. Upvote the comments you find interesting & connect with others. Let's have fun. #foodie
Welcome to another episode of the #foodtalk on Leo, Day 197. Let's discuss about food and share some recipes.
Weird History Food- Why Nothing Else Tastes Like McDonalds Fries. #foodtalk #mcdonalds #fries #foodhistory #food
!summarize
Part 1/10:
The Secrets Behind McDonald's French Fries
When you think of McDonald's, it's hard not to think of their iconic french fries. Crispy on the outside and soft on the inside, these golden sticks of deliciousness have captured the hearts (and stomachs) of millions around the globe. But what is it about McDonald's fries that sets them apart from the competition? Let’s dive into the rich history and meticulous production methods that have made these fries a staple of fast food culture.
A Historical Overview
Part 2/10:
Though McDonald's is often credited with popularizing french fries in the fast-food scene, they were not the first to serve them. The acclaim for french fries in America can partly be traced to World War I, when soldiers developed a taste for them during their time in Europe. However, it wasn't until 1949, when the McDonald brothers, Ed and Maurice, opened their first restaurant in San Bernardino, California, that fries truly gained traction on the fast-food menu.
Part 3/10:
Prior to the McDonald brothers, businesses like White Castle also offered fries, but operational challenges such as inconsistency and time demands led many restaurants to favor potato chips. The McDonald brothers ingeniously devised a method for producing fries that emphasized speed and quality, which ultimately contributed to the widespread popularity of the phrase, “Do you want fries with that?”
The Frying Process
Part 4/10:
From the selection of potatoes to the cooking process, McDonald's fries undergo a highly standardized procedure to ensure consistent quality across locations. The fries are made primarily from locally-sourced Idaho russet potatoes, which are cured in the dry desert air for extra crispiness. After being peeled and cut into shoestrings, the potatoes are soaked to remove excess starch before being dried and fried using a specific oil blend.
Initially, that blend consisted of 93% beef tallow and only 7% vegetable oil, which contributed to the original fries' classic taste. This flavor was so beloved that it played a significant role in attracting Ray Kroc, a traveling salesman who sought to partner with the McDonald brothers in the 1950s.
Ray Kroc and Standardization
Part 5/10:
When Ray Kroc came on board, he became obsessed with maintaining the quality of the fries. He understood that consistency was vital for customer satisfaction. In a bid to ensure that franchisees adhered strictly to the frying process, he created new standards for curing and moisture control.
Kroc even employed a Motorola engineer, Lou Martino, to invent technology that monitored fry quality. This “potato computer” calculated the ideal frying temperature, ensuring that every fry met the high standards synonymous with the brand.
The Transition and Controversies
Part 6/10:
Over the decades, McDonald's made various alterations to their fry recipes, notably in response to changing consumer health trends and public scrutiny. In 1990, due to growing concerns over cholesterol and fat content, McDonald's replaced the beef tallow with vegetable oil. This decision led to significant backlash from loyal customers who felt that the fries had lost their signature flavor. To compensate, McDonald’s attempted to improve the taste with flavors derived from natural beef, but ultimately, many fans remained unsatisfied.
Part 7/10:
In subsequent years, concerns regarding trans fats prompted McDonald’s to reformulate their frying oil yet again. By 2007, they switched to a different oil, further adapting their recipe for health-conscious consumers, albeit still sparking debate about whether these fries could ever be deemed “healthy.”
A Legacy of Competition
The iconic status of McDonald's fries led to what some call the "Great French Fry War" of the late 1990s. Competitors like Burger King and Wendy's attempted to dethrone McDonald's by introducing their unique fries. Despite their efforts and much fanfare—such as Burger King offering free fries—the reality was that consumer preference rarely shifted. Surveys showed that no competing brand could quite rival the universal appeal of McDonald's fries.
Part 8/10:
The Ingredients Behind the Taste
To better understand what makes McDonald's fries so addictive, we must consider the ingredients involved. They primarily use premium potatoes like russet Burbank and Umatilla. The fries contain various additives, including dextrose, which affects taste and coloration, and sodium acid pyrophosphate, which retains the fries’ signature yellow hue.
Once cut, the fries undergo an initial fry before being frozen, ensuring their crispiness upon serving. After being shipped to restaurants, the second fry occurs, notably at a precise temperature to achieve that beloved crispy texture.
Conclusion
Part 9/10:
McDonald's french fries have undoubtedly carved out a significant place in fast food history. Much of this is credited to the strong emphasis on quality control established by Kroc and the original McDonald brothers. Despite numerous changes in flavor profile and cooking method, they still reign supreme in the hearts of many fry enthusiasts. While there are now countless alternatives in the fast food landscape, the golden, crispy delight of McDonald's fries remains a beloved favorite, proving that when it comes to creating a fast food icon, sometimes too many cooks in the kitchen can indeed result in perfection.
Part 10/10:
If you're still a fan of these fries, you're certainly not alone. Whether through nostalgia or sheer taste, McDonald's fries continue to hold a special place in fast food culture worldwide.
Weird History Food- The Secret Behind Every Secret Sauce. #foodtalk #sauce #secretsauce #foodhistory #food
!summarize
Part 1/7:
Unveiling the Secrets Behind Fast Food Sauces
Fast food restaurants have long marketed their own versions of "secret sauce," claiming it adds a zest that sets their menu items apart from the competition. For decades, consumers have been curious about what these elusive sauces contain. In this article, we delve into the history of sauces, the origins of various fast food special sauces, and some trivia surrounding them.
The Historical Context of Sauces
The term "sauce" has French roots, derived from the Latin word "salus," meaning salted. Ancient Romans used the term particularly in reference to garum, a fish sauce inherited from the Greeks. This sauce represents the oldest recorded European condiment, reminiscent of modern Asian fish sauces.
Part 2/7:
Notably, the Chinese have also utilized sauces for centuries: soybean paste-based sauces like Doan Jiang date back to at least the 2nd century BCE. Although the fast food industry often emphasizes condiments like ketchup and mustard, it’s vital to distinguish between sauces and condiments—condiments are typically added after the primary food has been prepared.
Evolution of Condiments
Ketchup, which first appeared in print in 1812, is commonly referenced as the king of condiments, though surprising statistics reveal that mayonnaise actually holds the title of America's best-selling condiment. A few other favorites include ranch dressing and hot sauce, which closely follow in popularity.
Part 3/7:
Mustard dates back as far as 2,500 years, emerging from the ancient Greeks and Romans, who initially used it for medicinal purposes before embracing its flavor. The bright yellow variety known today was introduced by the RT French company in the early 20th century.
Fast Food and the Birth of Secret Sauces
The most renowned secret sauce in fast food is arguably McDonald's Special Sauce, introduced with the Big Mac in 1964. However, the concepts of "secret sauce" and "special sauce" much predate McDonald's fame, stemming as far back as the 19th century. Initial examples were found in restaurants like the Pier 40 Tavern in Honolulu during the 1940s.
Part 4/7:
While McDonald’s may have popularized the idea, others, like In-N-Out Burger—founded in 1948—were among the first to offer a recognized "secret sauce," called Spread. Soon afterward, chains like Jack in the Box and many others joined the fray.
The Rise of Unique Offerings
Every fast food chain now has its own signature sauce that customers rave about, with Chick-fil-A sauce often highlighted for its smoky mustard profile. This sauce was created in 1983 and remains popular enough to demand its bottled version in supermarkets.
Similarly, Raising Cane's Cane Sauce is noted for its tangy, vinegary flavor, while Wendy's Sawsome Sauce combines tangy, sweet, and smoky elements, becoming a fan favorite even after the chicken strips it accompanied were retired from the menu.
Part 5/7:
Other notable examples include Whataburger’s spicy ketchup, Taco Bell's Fire Sauce, and Arby's Horsey Sauce, each adding a unique twist to fast food flavor profiles.
The Secret Behind the Secrets
Despite the intrigue surrounding secret sauces, many of them share a common theme: they frequently resemble Thousand Island or Russian dressing. Recipes generally blend a combination of ketchup, mayonnaise, Worcestershire, pickle relish, and various spices.
Interestingly, chains often twist these formulas to create their signature taste. For example, McDonald's avoids using ketchup entirely, while Arby's omits mayonnaise. Chick-fil-A's sauce combines honey mustard, barbecue sauce, and ranch dressing, showcasing some creativity in concoction.
Ever-Changing Recipes
Part 6/7:
Fast food sauces are not immutable; they have undergone various modifications over the years. McDonald's Special Sauce, for instance, evolved throughout its history, even reverting to its original recipe after customer feedback prompted discontent with a revamped version in the 1990s.
Though today's signature sauces may not be marketed as "secret" as before, they play a significant role in building brand loyalty. As nearly every franchise promotes some sort of house sauce, they provide a sense of uniqueness in the fast-food landscape, even leading to numerous online imitation recipes from enthusiastic fans.
Conclusion: The Legacy of Secret Sauces
Part 7/7:
In a world where fast food reigns supreme, the allure of secret sauces remains a captivating topic among aficionados. As praise continues to pour in for popular sauces like Chick-fil-A and McDonald’s Special Sauce, food enthusiasts are encouraged to share their favorites and explore the world of culinary creativity that fast food sauces represent.
With the tasty tradition of secret sauces showing no signs of fading, it’s clear these culinary concoctions will endure as staples in the fast-food universe.
What new food would you like to try out? #foodtalk #food
I would like to try pepper frog legs with toasted chicken 😅😅.
What's your recent food experience in restaurants? #foodtalk #food #restaurants
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk #indianfood
Unable to summarize video: No transcript found.
!summarize #foodtalk
Unable to summarize video: No transcript found.
!summarize #chicago #food #windycity
Part 1/9:
Exploring the Culinary Delights of Chicago
Chicago, a city known for its vibrant food scene, was the destination for an adventurous food trip that showcased a diverse array of dishes, from sweet to savory. The culinary journey, enjoyed during a quiet February visit, allowed for exploring lesser-known yet delectable eateries, all while taking advantage of the city’s typically quieter off-peak season.
The Sweet Start: Cinnamon Roll Chronicles
The trip began with a delightful visit to a Swedish restaurant known for its famous cinnamon rolls. Priced at an astonishingly low $2.49, the cinnamon roll promised a hefty bite of warmth and sweetness. Upon arrival, the aroma was intoxicating, signaling that this was no ordinary pastry.
Part 2/9:
The first bite revealed a dense, buttery roll with icing that seeped into every crevice—providing exactly what one craves in a homemade cinnamon roll. It was noted as a contender for the best cinnamon roll to date, echoing childhood memories of cozy mornings filled with similar treats.
Biscuits and Pie: A Comforting Meal
Next on the itinerary was a cozy stop at Bang Bang Pie & Biscuits, located in Chicago's vibrant Logan Square. Known for their savory biscuits and delectable pies, the duo opted for a hearty biscuit topped with bacon and a personal chicken pot pie. The biscuits, described as fluffy and reminiscent of a grandmother's homemade recipe, met with high praise.
Part 3/9:
The chicken pot pie, served in a unique individual portion, was more than just a meal—it was an experience. The flaky crust contrasted perfectly with the warm, savory filling, making each bite feel like a comforting hug on a cold day.
A Taste of Coffee Culture
After indulging in comfort food, they ventured to a unique Starbucks Reserve on Michigan Avenue, a space noted for its stunning design and extensive beverage options. Here, the atmosphere was relaxing, allowing for a coffee break amid a whirlwind of culinary tourism. The experience was enhanced with a special treat for their dog Kramer, adding a personal touch to their café visit.
The Italian Influence: Mr. Beef Sandwiches
Part 4/9:
The journey continued to Mr. Beef, an eatery made famous by the beloved culinary series "The Bear". The Italian beef sandwich, which came highly recommended, arrived dripping with flavor. The beef, immersed in broth and complemented with peppers, onions, and a fresh bun, was a crucial Chicago experience that lived up to expectations.
The warm hospitality of the staff further enhanced the overall experience, as they shared stories and excitement about the famed sandwiches, reinforcing why this establishment has remained a favorite among locals.
Duck Tales: Beijing Duck Experience
Part 5/9:
A culinary highlight was a visit to Sun W BBQ for their renowned Beijing duck. This wasn't just a meal; it was a spectacle. The duck was carved tableside, providing an immersion into traditional dining experiences. Complete with fluffy buns and signature soups, every course was flavorful and filling. As they enjoyed the feast, it became evident that the duck was emblematic of high-quality Asian cuisine in Chicago, showcasing ambiance and taste that exceeded expectations.
Donut Day: Sweet Treats Galore
Part 6/9:
No trip would be complete without dessert, prompting a whole day dedicated to tasting Chicago’s best donuts. Each stop offered a unique twist on classic flavors, leading to a comparative taste test that was both informal and fun. They sampled coconut cream and buttermilk donuts, navigating through flavors, textures, and toppings while relishing the simple joy of indulging in sweets.
Hot Dog Heaven: A Chicago Classic
In pursuit of truly local flavors, the duo traveled to Superdawg, a charming drive-in hot dog joint. Here, they experienced classic Chicago-style hot dogs adorned with traditional toppings. The hot dog’s poppy seed bun and tangy flavors encapsulated a quintessential Chicago snack, showcasing the city’s deep-rooted hot dog culture.
Part 7/9:
This stop, driven partly by quirky branding and local reputation, affirmed why Chicago is celebrated for its hot dogs—despite personal preferences, the experience itself contributed to the overall culinary landscape of the city.
Deep Dish Pizza Delivery
Feeling under the weather after days of indulgence, they opted for another Chicago staple—the deep dish pizza—for a cozy night in. This style of pizza, notorious for its thick and laden layers, lived up to tall tales of gooey cheese and hearty toppings, reminding them why this dish is legendary among Chicagoans.
Breakfast at Lou Mitchell's: A Diner Classic
Part 8/9:
On the final day, the duo visited Lou Mitchell's for breakfast—an establishment known for its historical significance and classic diner fare. Starting with complimentary donut holes and orange slices, they were immediately welcomed into the warm atmosphere of this century-old diner.
The menu featured a range of options, including fluffy French toast and a hearty Greek omelet, highlighting the diner’s commitment to quality and tradition. The experience was filled with friendly service and generous portions, making Lou Mitchell’s a highlight of their culinary exploration.
Final Thoughts: Leaving Chicago Hungry for More
Part 9/9:
As their trip concluded, it became clear that three days in Chicago were simply not enough to explore all the culinary wonders the city has to offer. Despite missing out on museums and neighborhoods, their stomachs were filled with unforgettable flavors and experiences.
The trip emphasized the rich diversity of Chicago’s food scene, sparking a desire to return and delve deeper into the culinary treasures that await. Feedback and recommendations from locals and fellow travelers will undoubtedly shape their next visit, ensuring a comprehensive travel adventure awaits them in the future.
!summarize #lasvegas #deli #food #sandwiches
Part 1/7:
The Ultimate Deli Experience in Las Vegas
The allure of a good deli is something that many food lovers cherish, and during a visit to Las Vegas, this particular deli has managed to capture attention with rave reviews. A recent morning visit, spurred by a late-night bar crawl, led to a culinary adventure at a highly recommended diner located off the Strip, promising a breakfast that would set the tone for the day ahead.
A New Deli Enthusiast
Part 2/7:
The diner experience began with a warm introduction to Alex, the owner, whose passion for the deli business was palpable. As viewers learned more about the offerings, it became clear that this was not just a typical bagel shop. Alex proudly claimed that they have "reinvented the deli world," focusing on quality ingredients and a diverse menu that ranges from traditional favorites to unique creations. One standout item was the black and white cookie, a staple dessert that had gained a favored reputation.
Exploring Unique Menu Items
Part 3/7:
The adventure began with a discussion of specific menu items. Alex described a "flagel" – a flat bagel option for those looking for a lighter option without sacrificing flavor. He emphasized the commitment to quality, mentioning the use of zero preservatives and top-notch ingredients. The promise of a genuinely authentic deli experience in Las Vegas took shape, with a touch of East Coast influence, something that is often missed in many parts of California.
Breakfast Bonanza
Part 4/7:
Once seated, the real feast began. The orders were made in a flurry, including the highly recommended “juicy juy,” a twist on the classic deli fare. While the group tried their best to limit the number of items sampled, the excited recommendations resulted in a culinary platter that combined the classic with the eccentric – fried French toast, pastrami, chicken salad, and two-patty smash burgers.
A Journey for the Taste Buds
Part 5/7:
The breakfast spread was nothing short of indulgent. First up was the French toast, which delivered the perfect crunch, complemented by a cinnamon glaze that sweetened the palette. This was shortly followed by a pastrami sandwich featuring homemade Russian dressing that proved the deli's fillings were as prominent as their bread. Each bite was filled with that nostalgic deli flavor while also presenting modern tweaks.
The Best Burger in Vegas?
Part 6/7:
In an unexpected twist, the early hour brought on a burger tasting. Critics had claimed it was the best burger in Las Vegas, so how could it be overlooked? With two smashed patties and a secret house dressing, one could argue that this burger could compete with any on the Strip. Viewers witnessed a departure from the conventional breakfast fare as the burger was dissected, revealing finely chopped caramelized onions that provided just the right balance of flavor without being overpowering.
The Perfect Ending
The tasting trip culminated with an apple fritter, which Alex challenged viewers to find a better version of anywhere else. The indulgent sweetness made for the perfect finale, demonstrating the deli's ability to navigate across various culinary experiences.
Part 7/7:
An Unforgettable Experience
As the morning concluded, viewers were encouraged to try this hidden gem away from the bustling Strip. This deli's ability to deliver a great breakfast along with a host of flavorful options made it stand out among the rest, placing it on the radar for any foodie venturing into Las Vegas.
In a city known for its vibrant culinary scene, this deli emerges as a potent contender, bringing a slice of authentic deli culture to the desert. With a unique twist to tradition and commitment to quality ingredients, this eatery promises more than just a meal, but an experience that could redefine what one expects from breakfast spots off the Las Vegas Strip.
!summarize #food
Part 1/6:
A Step-by-Step Guide to Making Delicious Beef Parmesan
In the world of comfort food, few dishes reign as supreme as a classic Beef Parmesan. This savory delight, known for its crispy texture and cheesy, saucy goodness, is perfect for special occasions, family dinners, or simply when you want to indulge in something tasty. In this article, we will walk through the entire process of making Beef Parmesan, ensuring that you have all the tips and tricks to achieve that perfect meal.
Getting Started with Ingredients
Before diving into the cooking process, it’s important to gather all the necessary ingredients. For a hearty Beef Parmesan, you'll need:
Ground beef (recommended cut: Patinho)
Salt, to taste
Black pepper, to taste
Oregano, for flavor
Part 3/6:
Using your clean hands, mix the beef and spices thoroughly to ensure every bite is packed with flavor. It’s essential to massage the seasonings into the meat to achieve a harmonious taste.
Coating the Beef
Once seasoned, it’s time to prepare your coatings for the beef. You’ll need three plates:
A plate with flour,
A plate with the egg wash (two beaten eggs mixed with a bit of salt, pepper, and oregano),
A plate with breadcrumbs.
Take each beef piece, first dredging it in flour, then dipping it in the egg wash, and finally covering it with breadcrumbs. Make sure to press down gently to ensure the breadcrumbs stick well, creating that desired crispy texture.
Frying the Beef
Part 4/6:
Heat oil in a frying pan for deep frying. The oil should be hot enough to crisp the beef without it cooking too fast, which might leave the center undercooked.
Here’s a crucial tip: fry one or two pieces at a time to maintain the oil’s temperature. If you overload the pan, the beef will become greasy.
Once fried until golden brown, transfer the beef onto paper towels to absorb any excess oil.
Assembling the Beef Parmesan
With your beef pieces ready, it's time to assemble your dish! Grab a baking dish and start layering your ingredients:
Place the fried beef pieces in a single layer, making sure not to stack them. This method keeps them crispy.
Pour your tomato sauce over the beef.
Part 5/6:
Generously sprinkle mozzarella cheese on top. The cheese is crucial as it adds the stringy, gooey texture that everyone loves.
Preheat your oven to 230°C (high heat) and bake the assembled dish for approximately 20 minutes, or until the cheese is bubbly and slightly browned.
Final Touches
As the Beef Parmesan bakes, take a moment to appreciate the enticing aroma in the kitchen. Once done, it should look beautifully gratinated, ready to satisfy your cravings.
Conclusion
Serving Beef Parmesan with a side of rice and beans makes for a complete meal that everyone will enjoy. It is not just about the cooking; it’s about the experience shared around the table.
Part 6/6:
If you enjoyed this recipe, be sure to leave a like and subscribe to the channel for more delicious recipes. What’s your favorite type of Parmesan? Many find themselves leaning towards chicken or even ground beef, but the versatility of this dish truly allows for personalized preferences.
So gather your ingredients, roll up your sleeves, and embark on this culinary quest for one of the most delectable dishes around—beef Parmesan!
!summarize #food
Part 1/6:
Introduction
In the latest episode of the culinary channel, the host demonstrates how to prepare a delightful "Príncipe à Parmegiana," a dish that has been highly requested by viewers. This step-by-step guide is designed to be simple and approachable, ensuring that anyone from novice cooks to experienced chefs can follow along and create this delicious meal at home.
Ingredients and Preparation
The host begins by outlining the essential ingredients for the dish, emphasizing the importance of simplicity in the recipe. Among the key elements are the breaded cutlets, which will later be topped with a rich sauce and cheese.
Mixing and Seasoning
Part 2/6:
The preparation starts with a thorough mixing of breading ingredients. The host utilizes a large mixing bowl to combine seasoning, including salt and pepper, which is pivotal for enhancing the flavor of the dish. Following this, they demonstrate how to properly prepare the eggs and milk mixture that will coat the cutlets, ensuring that the flavors are well incorporated.
Breading Process
Moving on to the breading process, the host illustrates how to coat the cutlets evenly in the egg mixture before covering them with breadcrumbs. Important tips are given to ensure that the breading sticks well, creating a crispy texture once cooked. The suggestion to double-dip the cutlets for a thicker crust is also highlighted.
Heating the Oil
Part 3/6:
The host then transitions to heating oil in a pan, advising viewers to reach the right temperature to avoid burning the cutlets. They emphasize patience during the cooking process, reminding fans that good things take time, and they should wait for a golden-brown finish on the cutlets.
Cooking and Storing Leftovers
After frying the cutlets until they are beautifully browned, the host suggests reserving some of the oil for future recipes. They also mention wrapping any leftover cutlets in plastic wrap and storing them in the fridge, ensuring that nothing goes to waste. This focus on managing resources reflects a commitment to practicality and sustainability in the kitchen.
Preparing the Sauce
Part 4/6:
Transitioning to the sauce, the host prepares it using a base of pre-made sauce while adding personal touches with spices and aromatics for depth of flavor. As the sauce simmers, its tantalizing aroma fills the kitchen, promising a delicious addition to the cutlets.
Assembling the Dish
With everything ready, the host carefully layers the cutlets in a baking dish, generously covering them with the prepared sauce and a sprinkle of cheese. The dish is set to bake, allowing the flavors to meld beautifully, promising a mouth-watering outcome.
Final Touches and Presentation
Part 5/6:
As the Príncipe à Parmegiana bakes, the host shares personal touches, suggesting that this dish is perfect for family gatherings or romantic dinners — making it not only a meal but a way to create memorable experiences.
In the concluding moments, the host reveals the finished dish, commenting on its appealing appearance and inviting viewers to appreciate the rich aroma. They encourage fans to try the recipe for a delightful dinner, reiterating how this dish combines simple ingredients with immense flavor, making it a winner in any household.
Conclusion
Part 6/6:
In summary, this episode showcases an accessible yet scrumptious recipe for Príncipe à Parmegiana, appealing to both novice and seasoned cooks. With straightforward instructions, tips for cooking, and an emphasis on enjoying the cooking process, the host ensures that viewers feel empowered to create this dish at home. As always, they invite viewers to share their experiences and feedback, fostering a sense of community among culinary enthusiasts.
!summarize #food
Part 1/5:
The Art of Cooking Bife à Parmegiana
Bife à Parmegiana, a beloved dish that resonates with many food lovers, takes center stage in this delightful cooking segment. The host, excited to share a special recipe, brings the audience along step-by-step in crafting this delightful meal. With a warm introduction and a nod to a fellow enthusiast, Dona Ana, the process begins.
Ingredients and Preparation
To create the perfect Bife à Parmegiana, the host selects contra filé, cutting it into thin slices, which will serve as the base of the dish. The seasoning process incorporates generous amounts of salt and black pepper, preparing the meat well for the next steps.
Part 2/5:
Three pots are set up to support the breading process: one filled with flour, another with beaten eggs (four in total), and the last with breadcrumb. The secret ingredient is introduced as the dried garlic and onion powders mixed into the flour, enhancing the flavor profile significantly.
As preparations continue, the host emphasizes that the breadcrumb mixture should also incorporate Parmesan cheese to create a rich, crispy coating. A sprinkle of finely chopped parsley adds a fresh touch, rounding out the ingredients perfectly.
Breading and Frying
Part 3/5:
Each slice of seasoned meat is breaded meticulously: dipped in flour, then egg, and finally coated with breadcrumbs. The host amusingly notes that at this stage, the meat resembles a classic milanesa, which is indeed the birthplace of the Parmegiana culinary tradition.
With the meat prepped, it's time to shift focus to the iconic tomato sauce that elevates the Bife à Parmegiana. The host preps by chopping an onion and several cloves of garlic, which are sautéed in a heated pan with olive oil until golden brown.
Subsequently, about 16 peeled tomatoes enter the mix, contributing to a fragrant sauce that is seasoned with salt, black pepper, and a hint of mustard—the surprising yet delicious addition that adds depth.
Layering and Baking
Part 4/5:
Once the sauce has simmered to perfection, it’s time for assembly. The host pours a layer of the sauce into a glass baking dish before layering the breaded meat on top. A generous coating of sliced mozzarella cheese follows, complemented by additional sauce and a sprinkle of oregano for that finishing touch.
The dish is then placed in a high-temperature oven for about 15 to 20 minutes to achieve that glorious golden gratin finish. The anticipation builds as the host eagerly checks on the dish, and once it's ready, the Bife à Parmegiana is revealed.
Conclusion: A Culinary Delight
Part 5/5:
The final product is nothing short of spectacular. The rich flavors combined with the crispy exterior make for a truly unforgettable meal. The host’s enthusiasm shines through as they take a taste of the dish, exclaiming its deliciousness and encouraging viewers to try making it themselves.
In summary, Bife à Parmegiana is not merely a dish; it’s an experience, reflecting love for cooking and sharing food. As the host suggests, "Try it out," and one might be delighted to discover just how rewarding the process—and the product—can be.
!summarize #food
Part 1/6:
How to Make Delicious Bife à Parmegiana
Bife à Parmegiana is a beloved dish that combines flavorful breaded beef with savory cheese and tomato sauce. It’s a meal that works for any day of the week, and making it at home can be a simple and rewarding experience. In this article, we’ll guide you through a straightforward recipe that will have everyone at the dinner table asking for seconds.
Ingredients and Preparation
Part 2/6:
To start, you’ll need some quality beef. For this recipe, we recommend using alcatra, which is already cut into steaks. If your pieces are a bit large, don’t worry—simply cut them in half or pound them to your desired thickness. To pound the meat, place each piece between sheets of plastic wrap and gently flatten them with a kitchen tool of your choice. This helps tenderize the meat and makes the next steps easier.
After prepping the meat, season both sides generously with salt, black pepper, and minced garlic (about three cloves, though you can adjust to your personal taste).
Breading the Beef
Part 3/6:
The next part of the process is breading the beef. You’ll need three separate bowls: one with all-purpose flour, another with beaten eggs, and the last with breadcrumbs. For an extra crunch, you can mix in some cornstarch as well—around a quarter cup added to two cups of breadcrumbs works well.
To bread the steaks, first pass them through the flour, shaking off the excess. Next, dip them into the beaten eggs, and finally coat them with the breadcrumb mixture. Set the breaded beef aside while you preheat a frying pan with oil over medium heat.
Frying the Steaks
Part 4/6:
Once your oil is hot (but not smoking), carefully place the breaded beef into the pan. Fry until golden brown on one side and then flip to cook the other side—generally, a few minutes on each side is sufficient. Once cooked, remove the steaks and let them drain on a paper towel or cooling rack to remove excess oil.
Assembling the Bife à Parmegiana
Now that your beef is golden and crispy, it’s time to assemble the Bife à Parmegiana. You can use any oven-safe dish; we recommend a size around 30 by 19 cm. Start by spreading some tomato sauce on the bottom of the dish, layering in your fried steaks, and then generously covering them with slices of mozzarella cheese. Add more tomato sauce on top before finishing with a sprinkle of grated Parmesan cheese—about fifty grams should suffice.
Part 5/6:
Baking
Preheat your oven to 200°C (about 400°F). Place the assembled dish into the oven, ensuring the heat is coming from the bottom. Allow it to bake until the cheese becomes bubbly and melted, which usually takes about 15-20 minutes.
Serving Suggestions
Once your Bife à Parmegiana is ready, take it out of the oven and prepare to serve! This meal goes wonderfully with some white rice and a simple salad, making for a complete and satisfying dinner.
Conclusion
Part 6/6:
Bife à Parmegiana is not just delicious; it’s also a versatile dish that you can customize based on your preferences—different types of beef can be used, and the seasoning can vary as well. Serve it up for your family or friends, and you’re sure to impress. So what are you waiting for? Give this recipe a try and enjoy the delightful flavors of home-cooked Bife à Parmegiana!
!summarize #food
Part 1/5:
Preparing Delicious Bife à Parmegiana: A Step-by-Step Guide
Bife à parmegiana is a beloved dish known for its delightful combination of flavors and textures. In this article, we will walk through the preparation of this classic meal, providing tips and insights along the way.
Ingredients and Preparation
The first step in creating a delicious bife à parmegiana is selecting the right cut of meat. While any type of beef can work—such as alcatra or patinho—a popular choice is contra-filé due to its tenderness and flavor. If you're feeling indulgent, filé mignon would provide an exquisite touch.
Once you have your chosen meat, it’s important to tenderize it. Use a meat mallet to gently pound the beef until it’s not too thin but still tender.
Marinating the Meat
Part 3/5:
This step ensures a thick and crispy outer layer once fried.
Frying
Heat oil in a large frying pan. If your pan is large enough, you can fry more than one piece at a time. Fry the breaded beef until golden brown on both sides, then place on paper towels to drain excess oil.
Assembling the Dish
Once all the beef is fried, it’s time to assemble the dish. Start with a layer of homemade tomato sauce (which can be made in advance; a link to the recipe can be provided in the video description).
Using a casserole dish, layer the following:
A base layer of sauce
Fried beef
More sauce on top of the beef
Grated mozzarella cheese
A sprinkle of dehydrated parsley (optional)
Part 4/5:
For a personalized touch, feel free to adjust the quantity of sauce and cheese according to your preference.
Baking
After assembling, place the dish in a preheated oven at 220 degrees Celsius (428 degrees Fahrenheit) for 10 to 15 minutes to allow the cheese to melt beautifully.
Enjoying Your Meal
Once baked to perfection, your bife à parmegiana is ready to serve! The melting cheese combined with the savory sauce and tender beef creates a mouth-watering experience that is hard to resist.
If you enjoyed this recipe, don’t forget to give it a thumbs up, share it with friends and family, and subscribe for more delicious recipes!
Take the opportunity to enjoy this wonderful dish while it’s hot, and indulge in the rich and satisfying flavors it offers.
Part 5/5:
If you have any thoughts or modifications for the recipe, feel free to share your experiences! Happy cooking!
ooh that's a good one
#aiart #aiimages #aiartonleo #cent
Bonito
Going live in a few mins!
https://inleo.io/threads/view/khaleelkazi/re-leothreads-gwtarrmu
Lets get down on it..
Stake Based Curation
Drop your best gems, we'll assess depending on post quality.
For more info check below ⬇️
#leocuration
Stake based curation parameters
https://inleo.io/@brando28/digital-gold-rush-and-the-renaissance-man-6ya?referral=brando28
Bitcoin / Hive
---> We Are Still Early
Thanks for your consideration
https://inleo.io/@rentmoney/bitcoin-hive-we-are-still-early-bqt
https://inleo.io/@chorock/bitcoin-price-reversed-down-while-while-it-looks-like-close-to-breaking-the-all-time-high-g6l
https://inleo.io/@idksamad78699/the-good-the-bad-and-the-addictive-my-musical-year-in-review-2025-goals--kcu
https://inleo.io/@bitcoinflood/how-adopted-is-crypto-yu
https://inleo.io/@rtonline/unlocked-gold-ii-and-got-13-chest-rewards-splinterlands-8cj
https://inleo.io/@rtonline/unlocked-gold-ii-and-got-13-chest-rewards-splinterlands-8cj
https://inleo.io/@hazkripto/one-battle-of-powerful-attacks-eim
https://inleo.io/@freecompliments/freecompliments-community-hsbi-rewards-may-be-difficult-to-continue-79z
https://inleo.io/@wiseagent/mark-zuckerberg-bows-to-trumpism-jzh
https://inleo.io/@magnacarta/the-ghawg-diaries-part-58-4yb
https://inleo.io/@yunkoo/explaining-and-increasing-skills-earnings-in-music-lessons-ja8
https://inleo.io/@calebmarvel01/hasyxrcdxx?referral=calebmarvel01
Possibility of share price manipulation through social media account:
https://inleo.io/@steemflow/can-stock-market-be-manipulated-by-social-media-account-8kn
https://inleo.io/@moonblast/meriput-slinger-the-enemy-of-speed-crk
This is Antarctica without the ice! Weird, isn’t it? #bbh #cent #inleo
Yeah, looks like a world map from Game of Thrones or Lord of the Rings or something like that 😂. If it was like that, humans could go there and fight each other for more land area 👍. Would be great place for some sea battles as well.
Looks like a perfect holiday destination, just a bit cold 🥶
Way too cold. Let's wait for the climate change to kick in 😎
it it's so beautiful never seen it like this before I'm very safe from war cuz he's an island
wow so awesome just look at beauty
one of the most common questions i get about selling books is - do people actually buy books in Dood or Acceptable condition instead of Like New or Very Good?
absolutely. acceptable is actually my biggest selling condition.
why? because someone that's going to buy a physical copy of a book generally doesn't care as long as the book is readable.
stop blocking yourself from selling because you obsess over condition.
Where can I sell my books?
amazon and ebay are great places to sell
That's a very nice advice.
All you need sometimes is Good Enough.
literally, in this case. Acceptable covers good enough
It's like you are talking to me
On which platform can one start selling the books ?
Hi, @l337m45732,
This post has been voted on by @darkcloaks because you are an active member of the Darkcloaks gaming community.
Get started with Darkcloaks today, and follow us on Inleo for the latest updates.
tHanks for the advice
Have a great day everyone #freecompliments #liotes #btc #cent
Hello #inleo !
Today is a great day!
Today we celebrate that #Hivecuba celebrates three years of created as a community in #Hive!
Congratulations #Hivecuba!
#santiagodecuba #hivecuba #crypto #cent #threads #leofinance
Soros really was a genius at arbitrage, whether finance or politics.
He also figured out how to take a small amount of private funding and leverage that into massive government funding.
Brilliant.
#elonmusk #cent #kekiusmaximus #pepe
Just because he is evil doesn't mean he's an idiot. Crazy like a fox!
🤩
#elonmusk #cent #doge #pepe #kekiusmaximus
Thoughts on this? #quotes
A person who cannot read is the same as one who does not read
well said💯
I know very few young people that read.
sad man, it's getting bad
I agree. Get your kids to have the habit of reading especially the classics.
its a must
Very accurate. Lack of reading causes mass destruction.
we have become lazy as a species.
True words
Unfortunately, we come close to that condition each day.
a really bad spiral
True. Books enrich the mind and avoiding that means leaving a life on be basis of other people’s ideas.
💯
if i see around me this is everywhere, Book reading is almost non existant in younger generation.
Do you think artificial intelligence will play a part in this?
I just noticed something with the logins and experience.
I first signed up with Keystore, and everything was super smooth. I signed out and signed in with Leo Auth to purchase premium and stuff lagged a little bit after that.
Using keystore as login now and it's flowing seamlessly again.
You playing with @gifu ?
Oh yeah..
What is gifu about ??
1/🧵 Time for some more #threetunetuesday ! This week I went with a band known for their great #guitar sound.
#threadstorm #outreach
2/🧵 Today I went with the legendary rock band ZZ Top. I've always loved their sound ever since I was a kid!
3/🧵 Please come check out some great music by these rock legends for this Three Tune Tuesday! https://inleo.io/@thebighigg/a-guitar-driven-three-tune-tuesday-hq2
#gosh
Wanna hear something stupid? Or how stupid I've been...
For quite some when sharing my Hive/Inleo posts on other blogging platforms I had copied the content from the editor... 😥💀
... Instead of the already published post.
Yeah, I know. 😂👎 I'll just get my coat.
I have a blog that I have put on the side, running my hive account and trying to spread content across platforms does take time, I want to build up an Instagram account and start publishing to other platforms again, trying to make time
I hear ya, it's very time consuming as it's a bit different on every platform, can't just fully copy the post, always have to make small adjustments :(
😜
Sounds like something that I would do!
😅👍 yeah, it's just that... I was doing it for quite long time 😂😂😂
🤣 🤣
Oh well. You live you learn... 🤷
yes we live we learn and then when the moment comes again, we laugh in our heads knowing exactly what to do
I am a slow learner though and sometimes need repeat lessons. 😀
me too 😂😂 it's normal bro 💪💪🔥
same to it looks like am Ganna check it out to know how far 👍
🤩🤩🤣🤣😆🤣🤩 very funny guy you just get your self-busted
#gmfrens
It's Wednesday 8 January 2025
Today's #lbi asset backed value per token is:
1 LBI = $0.266 USD = 0.436 HIVE = 3.931 LEO
Have a great day.
Short run in heavy weather - hail storm. Had to retie my shoelaces 3 times on that short distance 😅 fun! #running
Your commitment is over the top my man! 💪🏼
!BBH
@rainbowdash4l! @caspermoeller89 likes your content! so I just sent 1 BBH to your account on behalf of @caspermoeller89. (5/20)
(html comment removed:
)
Powered up some Leo tokens. Do you believe in $LEO ?
Oh yeah we believe in it..
Obviously, I believe in it and so I am holding it.
I have more than 26K LP staked (and counting). So yes, I believe.
Does a bear shit in the woods??
If you are not making money everyday you can never get rich, therefore ensure that you make money everyday by all means even if it's penny. Just make money.
i promise myself to be making money everyday
#FEEDBACK This UI update could be useful to more people if you made it.
The max button can be placed inside the input field for the amount. But I totally agree, I made a thread about this myself not too long ago 😄
The New York Jets have completed an interview with Rex Ryan for our Head Coach position. Is he a front runner?
Now I'm seeing activity on Threads that's nearly reminiscent of the peak I noticed about a year and a half ago (when a contest was being run). The increase this time has been gradual and with genuine engagement from users, which means user retention is more likely. It's great to see this. Keep up the amazing work, InLeo Team! #feedback
(Maybe once we get more users onboarded, a new contest can be started to get them to participate more?)
another 177 Leo.
through LeoDex this time.
testing LeoDex since it is the future
Drip. Stack. Drip. Stack.
Lather. Rinse. Repeat.
Pretty soon you have a big bag!
Keep it coming!
working on it.
Cashflow is still tight until Portal Brawlers gets launched.
Mine is fixing to get tight. May have gotten out over the front of my skis a bit! 🤣
yeah, that happens.
building Portal Brawlers is taking up all my extra resources right now
I have been meaning to sell some stuff on Facebook Market or E-bay anyway! 🤣
I just did that at Christmas. Cleaned out the closet and made some extra money on e-bay.
It is a good thing to do.
Facebook marketplace is good
$HIVE at $1 and $LEO at $0.20 is a matter of time, act accordingly...
Good evening you all
Good evening and welcome to InLeo!!
Thanks alot
🍝Do you want to have a quality meal with $DASH next weekend?
💬If you live in the area, don't hesitate to contact Igor FoodLab🇮🇹
👇Link
🇮🇹 https://www.facebook.com/permalink.php?story_fbid=pfbid0XrMQqPysAvbd8Nw3UgdyYt93xWdzoHYRoiRSSzmnAracTHRsuHZA2gR2iHYZg3TZl&id=61561055272211
I hear Omar will be joining the adventure soon.
I can't wait.
Omar's joining us? That's awesome! 🥳 I'm sure they'll be a great addition.