@ixtrancosplay: Aizawa #MyHeroAcademia #Aizawa #Cosplay #MHACosplay #BNHA

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Friday 20 March 2026 11:30:50 GMT

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Its_Godieeeeeeee :

can we get an cat please @kian wants it too

2026-05-27 12:57:27

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kian :

dadzawa can we get a cat

2026-03-20 17:18:51

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True Neanderthal

True Neanderthal

Chicken Thighs with Oyster Pan Sauce, Miso Cabbage & Garlic–Ginger Broccoli 🍗🥬🥦 Serves 2 Chicken 4 skin-on thighs • 3 tbsp oyster sauce • salt 1️⃣ Season skin generously. Start in a cold dry stainless pan on medium-low. 2️⃣ As the skin browns (Maillard reaction), it’ll release naturally. 3️⃣ When golden, brush with oyster sauce and roast 5 min @ 180°C (core > 75°C). Rest under foil or keep warm in oven with the door ajar (~40°C). Pan Sauce Shallot • garlic • ginger • 80ml dry vermouth • 1 tsp light soy • ½ tsp fish sauce • 1 tsp rice vinegar • 1 tsp mirin • 200ml chicken stock • 2 tsp lime juice • 3 tbsp cold butter 1️⃣ Sauté shallot till translucent, then add garlic & ginger. 2️⃣ Deglaze with vermouth; reduce till jammy. 3️⃣ Add sauces, vinegar, mirin; cook 1 min. 4️⃣ Add stock, reduce till it traces with a spatula. 5️⃣ Off heat: add lime juice & cold butter, swirl to emulsify. Miso Crème Fraîche Cabbage 1 sweetheart cabbage (quartered) • splash mirin & rice vinegar • 100g crème fraîche • 2 tbsp white miso • 1 tsp sesame oil • ginger • lime juice • herbs • salt 1️⃣ Char cabbage on grill/pan. 2️⃣ Braise ¾ submerged with mirin & vinegar till tender. 3️⃣ Blend remaining ingredients to a herby miso crème. 4️⃣ Spoon between leaves & sprinkle furikake. Garlic–Ginger Broccoli 125g tenderstem • avocado oil • chilli oil • garlic • ginger • 1 tbsp soy • 1 tsp dark soy • 1 tsp mirin • 1 tsp sesame oil • 1 tsp starch • 2 tbsp water 1️⃣ Mix sauce. 2️⃣ Sear broccoli for colour; remove. 3️⃣ Add chilli oil, garlic & ginger; cook gently 3 min. 4️⃣ Return broccoli, pour sauce, cover to steam ~1 min.

Chicken Thighs with Oyster Pan Sauce, Miso Cabbage & Garlic–Ginger Broccoli 🍗🥬🥦 Serves 2 Chicken 4 skin-on thighs • 3 tbsp oyster sauce • salt 1️⃣ Season skin generously. Start in a cold dry stainless pan on medium-low. 2️⃣ As the skin browns (Maillard reaction), it’ll release naturally. 3️⃣ When golden, brush with oyster sauce and roast 5 min @ 180°C (core > 75°C). Rest under foil or keep warm in oven with the door ajar (~40°C). Pan Sauce Shallot • garlic • ginger • 80ml dry vermouth • 1 tsp light soy • ½ tsp fish sauce • 1 tsp rice vinegar • 1 tsp mirin • 200ml chicken stock • 2 tsp lime juice • 3 tbsp cold butter 1️⃣ Sauté shallot till translucent, then add garlic & ginger. 2️⃣ Deglaze with vermouth; reduce till jammy. 3️⃣ Add sauces, vinegar, mirin; cook 1 min. 4️⃣ Add stock, reduce till it traces with a spatula. 5️⃣ Off heat: add lime juice & cold butter, swirl to emulsify. Miso Crème Fraîche Cabbage 1 sweetheart cabbage (quartered) • splash mirin & rice vinegar • 100g crème fraîche • 2 tbsp white miso • 1 tsp sesame oil • ginger • lime juice • herbs • salt 1️⃣ Char cabbage on grill/pan. 2️⃣ Braise ¾ submerged with mirin & vinegar till tender. 3️⃣ Blend remaining ingredients to a herby miso crème. 4️⃣ Spoon between leaves & sprinkle furikake. Garlic–Ginger Broccoli 125g tenderstem • avocado oil • chilli oil • garlic • ginger • 1 tbsp soy • 1 tsp dark soy • 1 tsp mirin • 1 tsp sesame oil • 1 tsp starch • 2 tbsp water 1️⃣ Mix sauce. 2️⃣ Sear broccoli for colour; remove. 3️⃣ Add chilli oil, garlic & ginger; cook gently 3 min. 4️⃣ Return broccoli, pour sauce, cover to steam ~1 min.

Pakistan Army #pakarmytraining #pakarmy #pakssg #foryoupage❤️❤️

Pakistan Army #pakarmytraining #pakarmy #pakssg #foryoupage❤️❤️

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