Usami Nao
Usami Nao
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Funny how we’re promoting Obama Appreciation Day during protests against deportations—when he averaged about 1,000 deportations a day for eight years.Funny how we’re promoting Obama Appreciation Day during protests against deportations—when he averaged about 1,000 deportations a day for eight years.
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Get ready to add some zing to your snacks with these Austin's Dirty Spice Pickles! Crunchy, savory, and perfect for any occasion! #PickleLove #HomemadeGoodness #SpicySnacks #FermentationFun #AustinEats
Ingredients:
- 4 cups cucumbers (sliced into spears or rounds)
- 2 cups water
- 1 cup vinegar (white or apple cider)
- 2 tablespoons salt
- 1 tablespoon dill (fresh or dried)
- 3 cloves garlic (peeled and smashed)
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 teaspoon red pepper flakes
Directions:
1. Start by washing those cucumbers thoroughly. Slice them into spears or rounds, whichever you prefer!
2. In a pot, combine the water, vinegar, and salt. Heat it over medium-high until it reaches a lively boil.
3. While that’s heating up, grab a clean jar and toss in the dill, smashed garlic, and all those wonderful spices.
4. Carefully pack the cucumber slices into the jar. Don’t be afraid to squeeze them in there – the more, the merrier!
5. Once your brine is bubbling, pour it hot over the cucumbers. Make sure they’re fully submerged for maximum flavor absorption.
6. Seal the jar tightly and let it cool to room temperature. Take a deep breath – you're almost there!
7. Once cooled, pop the jar into the fridge and let those pickles marinate for at least a week. Trust me, the wait is worth it!
Nutritional Values (per serving):
- Serving Size: 1/4 cup
- Calories: 15
- Total Fat: 0g
- Sodium: 300mg
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
These pickles are the perfect crunchy companion to your favorite sandwiches or enjoyed straight from the jar. Enjoy!Get ready to add some zing to your snacks with these Austin's Dirty Spice Pickles! Crunchy, savory, and perfect for any occasion! #PickleLove #HomemadeGoodness #SpicySnacks #FermentationFun #AustinEats Ingredients: - 4 cups cucumbers (sliced into spears or rounds) - 2 cups water - 1 cup vinegar (white or apple cider) - 2 tablespoons salt - 1 tablespoon dill (fresh or dried) - 3 cloves garlic (peeled and smashed) - 1 teaspoon mustard seeds - 1 teaspoon peppercorns - 1 teaspoon red pepper flakes Directions: 1. Start by washing those cucumbers thoroughly. Slice them into spears or rounds, whichever you prefer! 2. In a pot, combine the water, vinegar, and salt. Heat it over medium-high until it reaches a lively boil. 3. While that’s heating up, grab a clean jar and toss in the dill, smashed garlic, and all those wonderful spices. 4. Carefully pack the cucumber slices into the jar. Don’t be afraid to squeeze them in there – the more, the merrier! 5. Once your brine is bubbling, pour it hot over the cucumbers. Make sure they’re fully submerged for maximum flavor absorption. 6. Seal the jar tightly and let it cool to room temperature. Take a deep breath – you're almost there! 7. Once cooled, pop the jar into the fridge and let those pickles marinate for at least a week. Trust me, the wait is worth it! Nutritional Values (per serving): - Serving Size: 1/4 cup - Calories: 15 - Total Fat: 0g - Sodium: 300mg - Carbohydrates: 3g - Fiber: 1g - Protein: 1g These pickles are the perfect crunchy companion to your favorite sandwiches or enjoyed straight from the jar. Enjoy!
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LEVIATHAN BBQ BRISKET & PINEAPPLE DEEP DISH
Ingredients:
1 deep-dish crust
2 cups shredded BBQ brisket
1 cup pineapple chunks
½ cup red onion, thinly sliced
2 cups shredded mozzarella & smoked gouda mix
½ cup smoky BBQ sauce
Optional: chopped cilantro
Instructions:
1⃣ Spread BBQ sauce over crust base.
2⃣ Layer brisket, pineapple, onion, and cheese.
3⃣ Bake at 375°F (190°C) for 25–30 min until melted & caramelized.
4⃣ Garnish with cilantro if desired. Slice thick & dive in!
Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4LEVIATHAN BBQ BRISKET & PINEAPPLE DEEP DISH Ingredients: 1 deep-dish crust 2 cups shredded BBQ brisket 1 cup pineapple chunks ½ cup red onion, thinly sliced 2 cups shredded mozzarella & smoked gouda mix ½ cup smoky BBQ sauce Optional: chopped cilantro Instructions: 1⃣ Spread BBQ sauce over crust base. 2⃣ Layer brisket, pineapple, onion, and cheese. 3⃣ Bake at 375°F (190°C) for 25–30 min until melted & caramelized. 4⃣ Garnish with cilantro if desired. Slice thick & dive in! Prep: 15 min | Cook: 30 min | Total: 45 min | Serves: 4
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