Beef Bourguignon Slow-Braised Classic Beef Bourguignon in Red Wine Ingredients: 2.5 pounds beef chuck, cut into 2-inch cubes Salt and freshly ground black pepper 2 tablespoons olive oil 6 slices thick-cut bacon, chopped 1 large yellow onion, chopped 2 carrots, sliced into rounds 4 garlic cloves, minced 2 tablespoons tomato paste 2 tablespoons all-purpose flour 3 cups dry red wine (like Burgundy or Pinot Noir) 2 cups beef broth 1 bay leaf 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) 1 pound cremini or white mushrooms, halved 1 tablespoon butter Fresh parsley, chopped for garnish Directions: Preheat oven to 325°F (163°C). Season the beef cubes generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside. In the same pot, cook the bacon until crispy. Add the onion and carrots, cooking until softened, about 5-6 minutes. Stir in garlic and tomato paste, cooking for 1 minute. Sprinkle flour over the mixture, stir well, and cook another minute to thicken. Deglaze the pot with the red wine, scraping up the brown bits. Add beef broth, bay leaf, thyme, and return the beef to the pot. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for 2.5 to 3 hours, until beef is fork tender. About 15 minutes before serving, sauté the mushrooms in butter until browned and tender. Stir them into the stew. Discard the bay leaf and adjust seasoning as needed. Garnish with fresh parsley and serve hot. Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes Kcal: 485 kcal per serving | Servings: 6 servings #beefbourguignon #frenchcooking #comfortfood #slowcookedbeef #braisedbeef #redwinestew #classicfrenchdish #heartymeals #dutchovenrecipe #beefrecipes #winterwarmers #gourmetcomfort #homecookedgoodness #elegantdining #parsleygarnish #stewseason #mushroomrecipes #winebraisedbeef #bistrofood #beefandwine Warm up your table with this rich and flavorful Beef Bourguignon – tender beef, red wine, and earthy mushrooms 🍷🍄🔥

Fellatio for a cause

Is it me only ?

A leap toward the future of neonatal care. Japanese researchers are developing artificial wombs designed to replicate the natural conditions of pregnancy outside the human body. These high-tech biopods, filled with nutrient-rich fluid, are being tested to support premature babies — particularly those born at the edge of viability. The technology is currently under review for clinical use and could drastically reduce complications related to extreme prematurity. With the U.S. FDA and global medical bodies beginning to assess its safety and ethics, this innovation could reshape reproductive healthcare and offer new hope to families facing early birth challenges. #ArtificialWomb #NeonatalCare #FutureOfMedicine #MedicalInnovation #JapanTech

🐄 Swiss Fleischkäse – Baked Meat Loaf (Leberkäse) A Bavarian and Swiss-German specialty, *Fleischkäse* is a fine-textured meat loaf made from beef and pork, baked until golden with a crispy top. Served in slices with mustard or in a crusty roll. 🛒 Ingredients (Serves 6): * 500g finely ground pork * 300g finely ground beef * 200g crushed ice or cold water * 1 small onion, grated * 2 tsp curing salt (or kosher salt) * ½ tsp white pepper * ½ tsp ground coriander * Butter for greasing 👨‍🍳 Instructions: 1. Chill meat and mix all ingredients thoroughly with ice water until smooth and sticky. 2. Pack tightly into a greased loaf pan. Smooth top and score a shallow cross. 3. Bake at 180°C (350°F) for ~1 hour until firm with a golden crust. 4. Slice and serve warm with mustard or in bread rolls. 💡 Swiss Tip: Often enjoyed with potato salad or fried egg on top (Spiegelei version).

Xoài Việt Nam chiếm lĩnh thị trường Trung Quốc Theo số liệu Hải quan Trung Quốc, trong quý I năm nay, nước này chi 29 triệu USD nhập khẩu xoài từ 6 quốc gia, tăng gấp 21 lần so với cùng kỳ năm ngoái. Trong bối cảnh Trung Quốc nhập khẩu xoài từ 5 thị trường khác đồng loạt giảm, Việt Nam trở thành điểm sáng khi cả sản lượng lẫn giá trị xuất khẩu mặt hàng này đều tăng mạnh. Cụ thể, Việt Nam xuất khẩu gần 40.700 tấn xoài sang Trung Quốc, thu về 28 triệu USD, tăng 145 lần về giá trị. Giá trung bình cũng tăng 72,6%. Xoài cát Hòa Lộc và cát Chu rất được người tiêu dùng Trung Quốc ưa chuộng nhờ vị ngọt đậm, thơm đặc trưng. Hiện Việt Nam chiếm tới 97% thị phần xoài nhập khẩu tại Trung Quốc, vượt xa các đối thủ như Peru, Australia, Campuchia, Philippines, Thái Lan. Trong đó, Thái Lan - vốn là nhà cung cấp lớn cho Trung Quốc - hiện đã rơi xuống vị trí thứ 5 với kim ngạch chỉ còn 65.000 USD, giảm 70% so với cùng kỳ năm ngoái. Nguồn: Báo VnExpress

Not really a high-five tho, because trees don't have five fingers