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@daily_by_nelum: #جب تیرے پاس بیٹھتی تھی ماں، سارے دکھ بھول جاتی تھی تمہاری گود میں ایسا سکون تھا جو دنیا کے کسی کونے میں نہیں ملتا۔ جب تمہارے پاس بیٹھتی تھی تو لگتا جیسے وقت تھم گیا ہو، سارے غم کہیں دور چلے گئے ہوں۔ تمہارے ہاتھ کی نرم لمس، تمہاری میٹھی باتیں، سب کچھ بھلا دیتی تھیں۔ آپ کے بعد یہی دکھ پہاڑ بن کر دل پر آن گرتے ہیں۔ تب احساس ہوتا ہے کہ تمہارے سوا اس دنیا میں کوئی اپنا نہیں تھا۔ ماں کے بعد گھر، گھر نہیں لگتا۔#😭😭😭😭😭😭💔💔💔💔 #viraltiktok #viralvideos #اللہ پاک میری امی جان کی مغفرت فرمائے آمین

⋆🎀 𝒩𝒶𝒾𝓁𝒶 𝓀𝒽𝒶𝓃 🎀⋆
⋆🎀 𝒩𝒶𝒾𝓁𝒶 𝓀𝒽𝒶𝓃 🎀⋆
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Region: PK
Saturday 31 October 2026 09:51:57 GMT
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2026-10-31 10:01:21
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Garlic Tomahawk Steak. First time making a confit steak, I wanted to amp the flavor to max so I thought i'd confit some garlic and then use that flavored oil for this cook. I kept the heat on its lowest setting and let the garlic slowly soften for about an hour. Then I used that deeply fragrant garlic oil to confit a tomahawk ribeye. I submerged it completely and let it cook gently for around two hours, checking the internal temperature until it reached 115–120°F. It already smelled incredible, but it was very oily, so I set it on a rack, salted it generously, and chilled it in the refrigerator. Cooling it completely before the final sear meant I could build a proper crust without overcooking that perfectly even center. While it chilled, I made spaghetti aglio e olio with olive oil, garlic, chili, and pasta water. But since I had plenty of confit garlic left, I blended some of the garlic, its oil, and a little water into a beautiful sauce, then finished it with salt and parsley. One taste and I knew this was going in the right direction. I gave the steak a quick sear, brought the center back up to 120°F, and sliced into it. The inside was beautifully even, and every bite carried those subtle garlic notes. To finish the plate, I spooned that confit-garlic sauce generously over both the pasta and steak. It tasted incredible. However, I came away most impressed by just how good a confit steak can be and the possibilities for infusing more flavors into the oil. I'll definitely try doing it again.
Garlic Tomahawk Steak. First time making a confit steak, I wanted to amp the flavor to max so I thought i'd confit some garlic and then use that flavored oil for this cook. I kept the heat on its lowest setting and let the garlic slowly soften for about an hour. Then I used that deeply fragrant garlic oil to confit a tomahawk ribeye. I submerged it completely and let it cook gently for around two hours, checking the internal temperature until it reached 115–120°F. It already smelled incredible, but it was very oily, so I set it on a rack, salted it generously, and chilled it in the refrigerator. Cooling it completely before the final sear meant I could build a proper crust without overcooking that perfectly even center. While it chilled, I made spaghetti aglio e olio with olive oil, garlic, chili, and pasta water. But since I had plenty of confit garlic left, I blended some of the garlic, its oil, and a little water into a beautiful sauce, then finished it with salt and parsley. One taste and I knew this was going in the right direction. I gave the steak a quick sear, brought the center back up to 120°F, and sliced into it. The inside was beautifully even, and every bite carried those subtle garlic notes. To finish the plate, I spooned that confit-garlic sauce generously over both the pasta and steak. It tasted incredible. However, I came away most impressed by just how good a confit steak can be and the possibilities for infusing more flavors into the oil. I'll definitely try doing it again.
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