Bluecollar Biochemist

@bcbiochemist

Med school prof, dad. Grandson of 🇵🇸/🇱🇧immigrants. Spends too much time arguing with anti-vaxxers, communicates through Schitt’s Creek gifs He/Him Neurochem

Vrijeme pridruživanja: lipanj 2014.

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  1. Prikvačeni tweet

    The original How to Train Your Dragon is the best animated movie ever made. I will fight anyone over that...

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  2. 25. sij

    My daughter discovered our big canister of powdered sugar we keep on the counter and decided it was a good idea to take a big spoonful and eat it... Except we don’t keep powdered sugar in a canister on the counter... We keep flour in the canister... She was less than pleased

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  3. 19. sij

    My daughter’s bathroom may not be the most disgusting place on the planet. But it belongs in the conversation when that discussion is had...

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  4. 19. sij

    Day 1 of My Life In Pictures. No words, no people. I was nominated by .

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  5. 13. sij

    Anyone know who the next President of at the Penn State College of Medicine is going to be? , can you help me out! I feel like you could put me in touch with her... (Seriously proud of you and the second best news I’ve had today!)

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  6. 9. sij

    Serve the stew over the rice, and enjoy! This is a great dish for a lazy winter day because you can make a huge pot in the morning and have it over both lunch and dinner! (Per pound of meat, I use 1 can each of stewed tomatoes, peas, and tomato paste) 6/6

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  7. 9. sij

    While the meat is stewing, work on the rice. It is traditional in Lebanese rice to fry thin noodles of vermicelli or angel hair and add that to the rice. Wash the rich first to keep it from getting sticky I don’t know what it is, but the noodles make it for me! 5/

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  8. 9. sij

    Once the meat is browned, add stewed tomatoes, a little tomato paste to thinker it up, and peas. Traditional bazella has diced carrots, but that doesn’t float with my kids, so no carrots! Bring to a slow boil, then simmer for 2-3 hours, and you get a great, tender stew! 4/

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  9. 9. sij

    I add meat to the onions and sauté the meat until the outside is browned. This is the crucial step...dont over cook the meat or you’ll be eating shoe leather! You’ll be stewing it for 2.5 hours, that will cook it well enough and make it tender, don’t sauté too long! 3/

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  10. 9. sij

    I season the meat liberally with salt, lightly with pepper, lots of cinnamon, a bit of allspice, a dash of cumin, and a touch of coriander and nutmeg. Cumin and cinnamon are the key to that distinctive Middle Eastern aroma in foods. A little cumin goes a long way! 2/

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  11. 9. sij

    A little downtime so updating the cookbook with entry #2! Like many of the Lebanese dishes my Sitto made, better with lamb, but easily done with beef. Riz bazella is a yuchnee, or rice and stew. I start by dicing a sweet onion and sautéing it while I cut up the stew meat 1/

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  12. 8. sij

    GPS: Driving time to Ann Arbor 4 hrs 7 min Me: Challenge accepted... Anyone else feel insulted by GPS arrival times?

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  13. 3. sij

    Ugh...12 months to go and half our neighborhood already has their Christmas decorations up!

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  14. 1. sij

    Serve hot and enjoy! F/

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  15. 1. sij

    Stuffing the squash takes time but is easy. Don’t pack tight, the rice will expand and you need the liquid it’s stewed in to get into the squash to cook everything! Stack in a pot and add tomatoes and sauce and cook for about 45 minutes. I make meatballs with the extra hashweh 6/

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  16. 1. sij

    The hashweh is ground beef and rice. I use jasmine rice because I like the rich aroma. I’d rather use lamb, but it’s flavor is too strong for most the people I cook for. I season with salt, pepper, mint, cinnamon and allspice. Don’t ask measures, I just throw it in! 5/

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  17. 1. sij

    Coring is the hardest part and takes practice. Basically you just need to get the seeds and pulp out (which can then be caramelized with onions for a good dip). Thinner squash at harder, but result in a better final product because the hashweh stuffing cooks more evenly 4/

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  18. 1. sij

    My first entry will be one of my favorites...kousa mahshi; literally translates to stuffed squash Kousa is a hard shell summer squash with a light green color popular in the Middle East. My mom has my Sitto’s corer, so I’m stuck with a cheap one from a Middle East store 3/

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  19. 1. sij

    Needless to say, when my Sitto fired up her kitchen, my house became a favorite of my friends Most of my recipes come from her, and the opportunity to put pen to her creations to pass along to my kids was wonderfully thoughtful of my wife. So in the New Year, I aim to do so! 2/

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  20. 1. sij

    My favorite 🎁 this year from my wife was an empty cookbook, meant for me to fill out my own recipes. I learned to cook in my Sitto’s kitchen. We were several hours north of the Arabic enclave in Dearborn, so my Sitto was our community’s exposure to Lebanese/Palestinian food 1/

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  21. I just dropped big christmas money on a set of wireless ear buds. I’m not a religious man, but it’s like having angels singing in my ears...

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