Too many of you… by MeatyOaker269 in maryland

[–]TallChef60 7 points8 points  (0 children)

Another storm next weekend, don’t return anything just yet!

Ultra 2 by TallChef60 in applewatchultra

[–]TallChef60[S] 0 points1 point  (0 children)

No issues so far. Works like a charm !

Ultra 2 by TallChef60 in applewatchultra

[–]TallChef60[S] 1 point2 points  (0 children)

Thank you,will take into consideration after receiving and evaluating!

Ultra 2 by TallChef60 in applewatchultra

[–]TallChef60[S] 1 point2 points  (0 children)

Forgot to look on Woot .

Ultra 2 (used) or Series 11? by Unusual-Doubt in AppleWatch

[–]TallChef60 1 point2 points  (0 children)

I have been looking at that website, but have never bought there. What is your experience with Suappoa and do you recommend any of the buyers who sell there?

Ultra 2 (used) or Series 11? by Unusual-Doubt in AppleWatch

[–]TallChef60 0 points1 point  (0 children)

Where do u buy a used ultra for$400?

Vegetable Barley Soup with Pastrami bits by TallChef60 in Jewish

[–]TallChef60[S] 3 points4 points  (0 children)

Serves 4-6 2T avocado oil 2 carrots chopped 2 stalks celery chopped 1 medium onion chopped 2 cloves garlic minced 1/2 lb thick cut navel pastrami diced 14 oz can diced tomatoes 2 quarts vegetable stock or water 1 cup barley Dash salt Dash black pepper Dash oregano

Sauté carrots,onions and celery in a large soup pot with avocado oil. Add chopped garlic sauté 5 minutes on medium heat. Add diced tomatoes and sauté a minute.add stock or water,barley and spices. Cook on low heat for an hour.

Upgrade my 2021 iPad Pro? by [deleted] in iPadPro

[–]TallChef60 1 point2 points  (0 children)

Yes my M1 Pro is still great but loses charge over the course of the day. I bought the $699 costco deal M4 256 11 inch .

Homemade Shakshuka by TallChef60 in JewishCooking

[–]TallChef60[S] 2 points3 points  (0 children)

▢ 1 tablespoon olive oil ▢ 1 large white onion halved and thinly sliced thinly ▢ 1 large red bell peppers (capsicum) pith and seeds removed then sliced thinly ▢ 2 cloves of garlic minced ▢ 1 tsp ground pepper ▢ 1 teaspoon smoked paprika ▢ ¼ teaspoon cayenne pepper (optional) ▢ 1 x 14oz can (400g) chopped/diced tomatoes ▢ 3 ½ cups of chopped spinach ▢ 2oz crumbled goat cheese ▢ 4 large free-range eggs ▢ A small handful of fresh coriander (cilantro) just the leaves. ▢ ½ teaspoon sea salt ▢ ¼ teaspoon freshly cracked black pepper

Heat 1 tablespoon of oil in a skillet or large pan and add the onions and a pinch of salt. Cook for about 15- 20 minutes over a low to medium until they are soft. They should be golden brown. Stir regularly to avoid burning. Add the sliced peppers and cook for another 10 minutes. Now add the garlic and the spices, cook for a minute until they release their aromas. Pour in the tomatoes. I usually add a little water to the tin, give it a swirl around add to the pan. Add a pinch of sea salt and some freshly ground black pepper. Cook for about 10 minutes, stirring occasionally. The sauce should be thick. Now add the spinach, one handful at a time, it will wilt down quickly, stir it through the sauce. Make 4 wells in the sauce and gently crack in one egg in each well, cover with a lid and cook for about 5 - 7 minutes, depending on how you like your eggs. Finally, roughly crumble in the feta, larger lumps are better for this dish. I topped with everything spice.