@debbiesspam05: A bunch of misfits @Caidance Veraguth @Natalie Lubinski

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Monday 02 December 2024 01:01:17 GMT

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🦌🌽rothmeyer_j🖤🦆 :

How’s it going Debbie

2024-12-02 01:38:28

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#KabhiMainKabhiTum #FahadMustafa #HaniaAamir #MusJeena #WhatToWatch

#KabhiMainKabhiTum #FahadMustafa #HaniaAamir #MusJeena #WhatToWatch

Deathrow Meal for Private Chef in LA **💀** “Cooking is Love Made Visible” This is a motto and a slogan that chef Ashley Cunningham lives by, but what meal will she die for?? Today she will be making Lobster Basil White Wine Pasta as her FINAL MEAL. Interestingly enough, and no offense to the Italians, pasta has a long history that began in China around 3000-4000 years ago. Ancient Chinese were skillful in making various types of noodles from wheat and water, but how did it arrive in Europe? One of the most popular theories is that either the Arabs or Marco Polo the explorer brought the idea of early pasta to Italy in the 13th century. The Italians loved and adapted the delicious dish as their own, and due to their excellence in the culinary world, people from all over the globe enjoy pasta. Recipe to chef Ashley’s Lobster Basil White Wine Pasta: 1. Finely chop shallots and slice garlic and basil. 2. Run your scissor down the lobster tail to preserve the shell. 3. Pull the meat out of the tail and do a rough chop. 4. Salt your boiling water and add pasta of your choice. 5. To build the sauce, add butter to pan and let it melt. Then add your finely chopped shallots, salt and red pepper flakes to taste. 6. When you see the shallots have started to look translucent, add your sliced garlic and cook until light brown. Add white wine to deglaze. 7. Torch the white wine for preference and throw in some bay leaves followed by the lobster tail shell we saved. 8. Let the shell infuse the sauce, and add in some fresh cracked black peppers. 9. Once the wine is “au sec” or almost dry, add your heavy cream and basil. Let the sauce reduce. 10. While the sauce is being reduced, sauté the chopped pasta with butter, salt, and black pepper. When it is lightly cooked, add the lobster and its juices to the sauce. 11. When the sauce is “nappe” or coats the back of the spoon, the consistency is ready. Add some grated parmesan cheese. 12. Add the cooked pasta to the sauce pan with some pasta water, and mix well. Add more parmesan cheese to taste. 13. Plate and enjoy!

Deathrow Meal for Private Chef in LA **💀** “Cooking is Love Made Visible” This is a motto and a slogan that chef Ashley Cunningham lives by, but what meal will she die for?? Today she will be making Lobster Basil White Wine Pasta as her FINAL MEAL. Interestingly enough, and no offense to the Italians, pasta has a long history that began in China around 3000-4000 years ago. Ancient Chinese were skillful in making various types of noodles from wheat and water, but how did it arrive in Europe? One of the most popular theories is that either the Arabs or Marco Polo the explorer brought the idea of early pasta to Italy in the 13th century. The Italians loved and adapted the delicious dish as their own, and due to their excellence in the culinary world, people from all over the globe enjoy pasta. Recipe to chef Ashley’s Lobster Basil White Wine Pasta: 1. Finely chop shallots and slice garlic and basil. 2. Run your scissor down the lobster tail to preserve the shell. 3. Pull the meat out of the tail and do a rough chop. 4. Salt your boiling water and add pasta of your choice. 5. To build the sauce, add butter to pan and let it melt. Then add your finely chopped shallots, salt and red pepper flakes to taste. 6. When you see the shallots have started to look translucent, add your sliced garlic and cook until light brown. Add white wine to deglaze. 7. Torch the white wine for preference and throw in some bay leaves followed by the lobster tail shell we saved. 8. Let the shell infuse the sauce, and add in some fresh cracked black peppers. 9. Once the wine is “au sec” or almost dry, add your heavy cream and basil. Let the sauce reduce. 10. While the sauce is being reduced, sauté the chopped pasta with butter, salt, and black pepper. When it is lightly cooked, add the lobster and its juices to the sauce. 11. When the sauce is “nappe” or coats the back of the spoon, the consistency is ready. Add some grated parmesan cheese. 12. Add the cooked pasta to the sauce pan with some pasta water, and mix well. Add more parmesan cheese to taste. 13. Plate and enjoy!

Por ellos, soy quien soy. #trend #justforfun #fyp #parati #xyzbca

Por ellos, soy quien soy. #trend #justforfun #fyp #parati #xyzbca

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