GraceunderFire❤️☕️❤️☕️

@persianjewess @lookner

“How dare you, fucking monster!” The crowd screams at Charlie Kirk’s alleged shooter as he’s dragged away by police. x.com/tuck54378/stat…

@maximumpain333 Abundance❤️

I Am Ready For Achievement. How about you? ✨🙌🏾💫

@TaraBull808 Buying opportunity ❤️

What's going on with crypto?

@MAGAVoice Melania❤️ Jackie O with gangster, absolutely boss style🔥

Do you support what Melania Trump wore during the most HISTORIC Election of our lifetime ?

@ChefGruel Best Christmas dinner ever! We followed step by step for prime rib and it was magnificent! Grateful @ChefGruel ❤️🙏🏼❤️

Ultimate Prime Rib Guide - 2024 (a few updates) Step 1: Picking the Right Cut I like to go with a bone-in-rib roast. This is not because the bone flavors the meat, it doesn’t; instead I like that the bone allows the meat to cook more evenly. In addition, I like to eat the meat off the bones after slicing. It still works great with a boneless roast, but if you have the option, go with bone-in. Step 2: The Pre Salt - aka The Dry Brine Brining is typically done in a wet salt water solution. The idea is to season the inside of the meat with the salt. Via diffusion (think osmosis), the salt and water is absorbed into the meat during the brining process. Then when you cook your meat, the protein or muscle fibers retain more moisture when they cook (or tighten). The protein strands retain more moisture because they are denatured during the brining process, which means they don’t tighten as much as they cook. It’s this tightening that squeezes the moisture out of the meat. The problem with doing this in liquid is that it waterlogs the meat,and in the case of beef, it dilutes the flavor. This is why the dry brine is better. The salt still penetrates the meat, breaks down the muscle proteins and protects the meat from the inside while it cooks. Salt is the only thing that can penetrate these cells, so we don’t add any flavoring to the dry brine. The flavor compounds can not make their way into the meat. Step 3: The Slow Roast There is an old theory that if you sear the meat first, it seals in the juices. This is actually 100% false. In order for anything to brown, you must remove the moisture, so in actuality, by searing first, you are drying the meat out quicker. In addition, the high hard heat is overcooking the exterior of the beef while the interior is still raw. This is why a roast that’s cooked at a high temp has layers of color from the outside to the inside, traditionally grey, then lighter grey, to pink then red. This is precisely what you DON’T want when it comes to a great roast. Instead, you want a beautifully browned exterior with a nice, even, rosy color from edge to edge after slicing. This is why the low and slow cook works so well. You are slowly heating the meat, allowing the inside and outside to cook at one even pace. In addition, by cooking at a lower temperature, the meat proteins are more gently denaturing, keeping the meat moist and tender. The higher the heat, the drier the beef. I start the roast in a 225F oven and cook it until the internal temp hits around 120 F then move onto the next step. (you can go even lower, but some ovens will turn off) *Note: I like to roast the beef on a roasting rack so the air can circulate around the meat. Step 4: The “oven sear” When the internal temp has hit 120 for med rare, I remove the meat from the oven, blast the temp to 500 or broil, and apply my seasoning at this point. I like a simple rub of fresh thyme, oregano, chives, fresh cracked black pepper, roasted garlic (crushed into a paste) and some ancho chili. I mix all this with melted ghee (or butter) then rub all over the meat. Once the oven has hit that high temp (this may take 15 min to get up to full temp), I place the roast back into the oven and cook until the internal temp hits about 125-130 for medium rare. Step 5: Rest and Rub Now, onto the most crucial step: resting. Most people are motivated to slice the steak right away, however, you must rest the meat for at least 20 minutes to let the moisture inside the meat settle a bit, otherwise you will end up with a pool of juices all over your cutting board. Tent the roast under some aluminum foil while it rests to keep it warm. Step 6: Slice The key to a nice slice is to use a long knife and avoid sawing the meat. Long slices work best with a large roast. As you slice the meat, and some of the juices run off, you can add these back into a pan and simmer with a touch of butter to drizzle over the slices of meat.

@elonmusk Brilliant!

Gonna happen 😂

@Toornburg @ianmiles @elonmusk The sun goes down when it wants. It doesn’t care what time we say it is. Go to bed in the dark. Get up with the sun.

@ianmiles @elonmusk Well in the south in the heat of summer…having the sun go down earlier is what we need….Standard TIME IS BEST.

Looks like the people want to abolish the annoying time changes!

@elonmusk Time is irrelevant. Follow the sun. Change work time, school time. Get up with sun. It is silly to follow a clock and try to change the natural rhythm. Leave the clock at whatever time you choose. Follow the natural sun and moon. Yeah and go barefoot more :)

@kris 100k incoming

When Bitcoin hits $100,000 I will give 1 BTC to one person who follows me. The rules are simple: - like this tweet, follow me and RT - comment “100k incoming” Let’s go! $BTC #bitcoin

@cheetatrades @frontrunnersx Welcome Cheeta!

Proud to announce I’ve teamed up with @frontrunnersx to give you an unfair edge! I have only shared 1% of my trades on X. No exact entries. No take profits. Because the real money is made trading not posting. But here’s the truth: If you’re not winning, you’re falling behind. That changes today. Now, you can access my full alpha and education in one place, alongside some of the best in the game. Here is what you’ll find: - Precise entries and exits on the hottest alts. - Daily BTC analysis that actually matters - Deep dive token research for conviction plays. - Early meme alpha (before it is everywhere) - Market health signals to size up or size down. - Breaking news before it gets out. If you serious about levelling up, stop guessing & start front running the market. Yours truly, Cheeta 🐆 bit.ly/FR-cheeta-trad…

@ImMeme0 @elonmusk @VivekGRamaswamy Maybe put that money into healthy meals at schools and better education!

I can’t wait for D.O.G.E, led by @elonmusk and @VivekGRamaswamy, to put a stop to this: - $2.3 MILLION injecting beagles with cocaine to determine its adverse effects - $700,000 was spent to study how male parrots attract their mate - $187,000 to study whether or not dogs help kids cope - $118,000 to study if a metal replica a robot of Marvel Comics Thanos could snap his fingers

@realdogenews Absolutely IRS.

Which department do you want us to audit first? Be sure to give us a follow as we begin to audit and clean up this corrupt government.

@elonmusk @Starlink After Lahaina fire, I packed a Starlink in my suitcase in CA and flew it to my house in the burn zone. Shared with my few remaining neighbors. Thank you @elonmusk keeping us connected in disasters❤️

Takes 5 mins from receiving your @Starlink to it working!

Feeling Lucky♥️

New vid : Follow & Comment "1". 1 will win a $2,000 NEO Tokyo s2. (Must like/follow/share) 3 will win $500 in Bytes. This is the most important vid I can make for you before we get bull drunk. 95% will lose all their gains. This ONE vid will save you. youtube.com/watch?v=R_At9f…

@ZssBecker 1

Nw war

@MrPassive_ DM

The most underrated vending machines: Ice machines. I have a Full Breakdown that teaches you the exact process to place your 1st one. (From someone who makes $3k-$5k/month with ice machines) • Like this • Comment "DM" & I'll DM you his full system. *Must Follow, 24 Hours*

@Culture_Crit Hi!