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@france24: 🇫🇷✊#France - Les syndicats appellent jeudi salariés et fonctionnaires faire #grève, et jeunes et retraités à les rejoindre en #manifestation. Le ministre de l'Intérieur Laurent Nuñez a annoncé mobiliser 70 000 policiers et gendarmes, promettant "une réponse d'une extrême fermeté" aux éventuels "débordements". 🔴Cliquez sur le lien en bio pour suivre la mobilisation en direct

FRANCE 24
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Thursday 05 November 2026 08:39:08 GMT
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Jangan asal pergi jauh kalau belum punya solusi internet portable! ⚠️ Perangkat kecil ini punya baterai 3000mAh, mendukung jaringan 4G/5G sesuai spesifikasi produk, dan praktis dibawa bepergian. Penasaran? Cek detailnya di keranjang kuning! 🔥 #WiFiPortable #Modem4G5G #InternetPraktis #GadgetMurah #RacunTikTok
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Makes 4 large burritos · About 30 minutes Save a cup of smoked chuck roast from the Pit Boss for breakfast. Chop a few bark-covered end pieces into the mix so every burrito gets some smoky crust alongside the roasted Hatch green chile. Ingredients * 1 large russet potato, cut into ¼-inch cubes * 1 tablespoon neutral oil * 1 cup chopped, cooked smoked chuck roast * ½ cup chopped roasted Hatch green chile, well drained * 6 large eggs, beaten with a pinch of salt * 1 tablespoon butter * 4 large flour tortillas, about 12 inches across * 1 cup shredded sharp cheddar Directions 1. Crisp the potatoes. Pat the cubes dry. Heat the oil in a large skillet over medium heat and spread the potatoes in a single layer. Cook for 12–15 minutes, turning occasionally, until golden at the edges and tender inside. 2. Add the roast and chile. Stir both into the potatoes. Cook until the beef is hot throughout and any excess chile liquid has evaporated. Transfer to a bowl. 3. Scramble the eggs. Lower the heat and melt the butter in the same skillet. Add the eggs and gently fold them into soft curds until just set. 4. Roll and toast. Warm the tortillas until pliable. Give each one ¼ cup cheddar, then divide the hot filling and eggs evenly among them. Fold in the sides and roll snugly. Toast seam-side down in a dry skillet for 1–2 minutes, then flip and brown the other side. Eric’s finishing touch: Serve red chile sauce on the side for dipping. You get red and green in the same bite, and the toasted tortilla stays crisp. #Built#BuiltByErice#NewMexicoBreakfastBurritoh#HatchGreenChilee#SmokedChuckRoastexicoCooking
Makes 4 large burritos · About 30 minutes Save a cup of smoked chuck roast from the Pit Boss for breakfast. Chop a few bark-covered end pieces into the mix so every burrito gets some smoky crust alongside the roasted Hatch green chile. Ingredients * 1 large russet potato, cut into ¼-inch cubes * 1 tablespoon neutral oil * 1 cup chopped, cooked smoked chuck roast * ½ cup chopped roasted Hatch green chile, well drained * 6 large eggs, beaten with a pinch of salt * 1 tablespoon butter * 4 large flour tortillas, about 12 inches across * 1 cup shredded sharp cheddar Directions 1. Crisp the potatoes. Pat the cubes dry. Heat the oil in a large skillet over medium heat and spread the potatoes in a single layer. Cook for 12–15 minutes, turning occasionally, until golden at the edges and tender inside. 2. Add the roast and chile. Stir both into the potatoes. Cook until the beef is hot throughout and any excess chile liquid has evaporated. Transfer to a bowl. 3. Scramble the eggs. Lower the heat and melt the butter in the same skillet. Add the eggs and gently fold them into soft curds until just set. 4. Roll and toast. Warm the tortillas until pliable. Give each one ¼ cup cheddar, then divide the hot filling and eggs evenly among them. Fold in the sides and roll snugly. Toast seam-side down in a dry skillet for 1–2 minutes, then flip and brown the other side. Eric’s finishing touch: Serve red chile sauce on the side for dipping. You get red and green in the same bite, and the toasted tortilla stays crisp. #Built#BuiltByErice#NewMexicoBreakfastBurritoh#HatchGreenChilee#SmokedChuckRoastexicoCooking


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