The answer is because we (US specifically) keep funding them. Right now we fund the bombs, once that’s done, we are gonna fund the development too.

Thank you Sir Dm_me_your_feet. I’ve DM’d you a reward for your efforts ( ͡° ͜ʖ ͡°)

It was spicy

Israel’s communications minister, Shlomo Karhi, said the defense ministry will undertake a review of news outlets’ positioning of live video of Gaza. Officials never told the AP the positioning of its live camera was an issue when they took it down earlier in the day.

Weak back pedaling

New headline as of 3:12pm “Israeli communications minister orders return of seized camera equipment to AP”

losers

I got hospitalized, 2 nurses couldn’t find my vein after multiple stabs. A elder doctor came by and teach them some magic trick.

It’s been this way my whole life and now I have a fear of being stabbed by needles.

Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it’s all the same dough.

Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.

Hopefully we do it technically better next time.

Worth it? Like financially? I think so.

The meat alone cost me 36 (before tax) and the peppers and spices about 10 to 15 (i have enough dried chillies leftover to do it again). These are NYC prices.

Buying birria tacos typically runs 12-15 for two tacos and a serving of consumme. Those tacos usually only have a spoonfull of birria, so I definitely think it’s worth it.

With this amount, I’ll be feeding for over a week. Whether it’s over some cilantro lime rice, next to a nopales (cactus) salad, inside a quesotaco, over chilaquiles or nachos. It’s definitely worth it.

We are even going to use the gloop (the gloop is the strained out onion, tomatoes, chillies, and tiny tiny melted beef fibers) to try and make some homemade birria soup dumplings.

https://www.isabeleats.com/authentic-birria/

Followed that pretty much to a T.

The only step I added at the end was separating the meat, gloop, and consumme.

I wanted the fat to separate from the consumme to make birria quesatacos.

Courtesy of Trader Joe’s. Their submarine rolls. Toasted and slathered with a bit of cream cheese.

Lmao, I see it now

Chopped and Cheese are the only 2 requirements for this sandwich. Chopped could mean ground beef and onion, chicken and bacon, mushrooms and zucchini, etc and etc, as long as it’s chopped and easy to eat. Add cheese and you got a Chopped Cheese, lazy delicious bodega food.

Roasted Garlic Mayo was the only other unique aspect, if it was plain mayo there’d be no need to mention it.

Lmao, agreed.

This was spur of the moment using left over chilli from a few days ago. If I made the chilli for this purpose, I would have gotten rid of the beans and zucchini, added a lot more peppers for heat, and reduced it alot more.

Here’s a pic of my original vat of chili

Legit contemplated before posting. Will do better next time

Very much a GameCube that still works!

Yeah, it’s supposed to be tomatillo, not talmatios (my bad, I blame a healthy combination of stupidity and dyslexia) though I’ve never heard the term Mexican ground cherries before, let alone ground cherries.

Homie forgive me I just saw this. It’s Salsa Verde and cilantro lime guac. Recipes below for posterity’s sake. All amounts are to taste, these are just what I used here.

Salsa Verde (on the hot side. I think it’s easier to take away heat than it is to add) 10 Medium Talmatios 2 Poblano Peppers 8 Jalapenos 2 Limes Juiced 1/2 Large Onion 1/2 Cilantro bunch 3-4 Garlic Cloves

Half of Tamaltios, Peppers, and garlic roasted Other half boiled in salt and pepper Add to blender, add lime juice, cilantro, onion, and salt. Blend Cool Season to taste

Cilantro Lime Guac (this takes away the heat) 3 Avocados 3 Limes 1/4 cup mexican crema (any sour cream probably works, but mexican crema hits different and I’m not smart enough to explain why) 1/2 bunch cilantro Salt & Pepper Water to achieve correct consistency

Blend in food processor

Yeh, but they extra step makes them crispy and crispy is love.

Enchiladas are just saucy tacos with melted cheese on top, which is also love

And thanks

My wife took it because my photos are terrible!