[i ate] ramen [i ate] ramen

submitted by /u/ZacchyZacchy [link] [comments]

submitted by /u/ZacchyZacchy [link] [comments]

https://ift.tt/TRtc6ad /u/ZacchyZacchy

[i ate] Passion Fruit Yogurt Bowl [i ate] Passion Fruit Yogurt Bowl

submitted by /u/ToughIllustrator6754 [link] [comments]

submitted by /u/ToughIllustrator6754 [link] [comments]

https://ift.tt/pHohPbF /u/ToughIllustrator6754

[i ate] steak and fries [i ate] steak and fries

submitted by /u/onlymemelord [link] [comments]

submitted by /u/onlymemelord [link] [comments]

https://ift.tt/We03BnU /u/onlymemelord

[Homemade] Alfredo, with roasted garlic, homemade chicken stock, and hot oil & Parm. [Homemade] Alfredo, with roasted garlic, homemade chicken stock, and hot oil & Parm.

Ate while watching Twister and put myself in a carb coma, no regrets. submitted by /u/DrTastyCooks [link] [comments]

Ate while watching Twister and put myself in a carb coma, no regrets. submitted by /u/DrTastyCooks [link] [comments]

https://ift.tt/EwhGTdD /u/DrTastyCooks

Ribeye [homemade] Ribeye [homemade]

I started by seasoning the ribeyes with olive oil & my steak seasoning I make consisting of salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, sumac, & arbol pepper. I cooked the steaks using a blend of lump charcoal & mesquite wood starting on the middle rack of my “Weber Smokey Mountain” smoker at 350F for the first 16 minutes of the cook, flipping once. Then I placed the steaks on the fire box right over the coals flipping the steaks every 3-4 minutes ensuring a nice crust without burning until the steaks were around 131F degrees internal temperature (how I like my ribeye cooked). The last picture is the steak with red skin mashed potatoes & red wine gravy. submitted by /u/daCold_Brew45 [link] [comments]

I started by seasoning the ribeyes with olive oil & my steak seasoning I make consisting of salt, #10 & #16 mesh black pepper, garlic powder, season salt, raw sugar, jalapeño powder, celery seed, sumac, & arbol pepper. I cooked the steaks using a blend of lump charcoal & mesquite wood starting on the middle rack of my “Weber Smokey Mountain” smoker at 350F for the first 16 minutes of the cook, flipping once. Then I placed the steaks on the fire box right over the coals flipping the steaks every 3-4 minutes ensuring a nice crust without burning until the steaks were around 131F degrees internal temperature (how I like my ribeye cooked). The last picture is the steak with red skin mashed potatoes & red wine gravy. submitted by /u/daCold_Brew45 [link] [comments]

https://ift.tt/6am4ykC /u/daCold_Brew45

[i ate] at a 2-star Michelin restaurant in Mexico City [i ate] at a 2-star Michelin restaurant in Mexico City

submitted by /u/hi_iam_nude [link] [comments]

submitted by /u/hi_iam_nude [link] [comments]

https://ift.tt/rTNcK2g /u/hi_iam_nude

Blueberry cream cheese danish [homemade] Blueberry cream cheese danish [homemade]

submitted by /u/gordito_y_barbon [link] [comments]

submitted by /u/gordito_y_barbon [link] [comments]

https://ift.tt/CranK2A /u/gordito_y_barbon