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Post in Besides Beauty
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What's on your plate?

Hello there, ladies and gents!

 

Keeping in line with all the fun and interactive threads asking about your most recent halls, items you have your eyes on, what you're currently wearing, what's your hair routine, and more, I've decide to branch out and ask:

 

"What's on your plate?"

 

The beauty world doesn't just stop at skin care and cosmetics, it also goes hand in hand with your overall health and well-being, so with that, I'm curious to see what we're all chowing down and snacking on be it for breakfast, lunch, dinner, dessert, or inbetween!

 

For those with apps that help count calories or to those who just want to keep a log, here's a place to share, possibly find and share some recipes, and even tips on maintaining a balanced diet.

 

Don't just share food items, but even drinks! I'm a huge fan of tea and at least have a cup of green tea a day (anti-oxidants) and drink plenty of water.

 

For lunch today, I had:

 

-Brown rice

-Steamed egg

-Steamed red snapper with green onion, sesame oil, and black pepper

-Gai lan (it's a type of Chinese vegetable/greens)

 

Now, tell me, Beauty Talk world, what do you have? 😄

Re: What's on your plate?

With the kids back in school, they brought home a virus already. We've been sick this whole week. Today I finally have a little more energy so I made us a super simple chicken pho. When I say super simple, it's very simple and easy. I made it in less than 2 hours. I knew I would get tired fast and cooking had to be fast and have enough left overs for a few meals until I'm feeling 💯 again.

 

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Re: What's on your plate?

I have seafood pasta on my plate right now

Re: What's on your plate?

Yummy combo @miiaasmith enjoy!

Re: What's on your plate?

I was wondering how everyone likes their steaks? I like mines blue. I grew up with brothers who made steaks like this and I love it. Of course our mother didn't like us eating it like that and thought we'd get sick, but we never did. I could never get any restaurants that could make steaks the way I like. I have now stopped asking for blue and just say rare when I do order it and even then it's always medium to medium well, not sure if it's because I'm a female or not. Most of the time I don't even order steaks anymore because I'm always disappointed. The only people who could make steaks to my liking are my brother and my husband has now learned how to. This is my steak my husband made for me this summer, it was so good. I wouldn't have mind if it were even more blue too 😆

 

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Re: What's on your plate?

@NinaNee, your husband did a great job! My sister in law prefers her steak rare/blue but has said that it's near impossible to get that unless they cook it themselves. I like my steak medium-rare; I don't usually have any problems with it coming out another way most places I go, but there have been a few when I'm traveling that have responded back with a furrowed brow and a "medium-rare"? 

Re: What's on your plate?

@itsfi like you're sil I have yet to ever get steak like how I truly like it anywhere but at home. When I do request rare I have gotten some questioning me if that's how I really want it and once I've had someone try to educate me on what rare is thinking I didn't know and proceeds to tell me he thinks I would want a medium well instead 😂 I told him thank you but I still wanted rare, my steak came out medium well tho and I wasn't too pleased. 

Re: What's on your plate?

@NinaNee Mmmm steak! Medium rare isy preference. I grew up eating only well done. When i was introduced to medium rare it was a whole new experience!

Re: What's on your plate?

@Mellmars1185 I grew up with 3 brothers who likes their steaks so blue that you can still hear it mooing lol that's what they would always say. But they would have to make my mom one that is well done. 

Re: What's on your plate?

Yum! Steak 😁 I'm a medium rare girl myself.  @WinglessOne  is right,  restaurants can't serve meat that doesn't reach a certain temperature in the cooking process ( I think 145 degrees is med rare but I'm not 100%) but exactly,  on the off chance someone gets sick etc...

I've never had blue but I can tell you love it @NinaNee and your steak looks gooood 🤩

Re: What's on your plate?

@CynthieLu that makes a lot of sense. The rare times that I've been able to get my steak rare is at the best steak house that is not too far from me. An older gentleman owns it. He and his son runs the front end. When the father is on the grill are the times I know I'll get a rare steak, with his son I'll get medium.

Re: What's on your plate?

@NinaNee  In the US, restaurants won't serve blue steak for fear of health and safety repercussions. Restaurants don't wanna take the slim chance of food poisoning, regardless of a customer's gender. Some won't serve rare steak for that reason. Heck, I've been to restaurants where I had to convince the waiter to take my medium rare steak order. 

 

Medium rare is how I like my steaks. At certain restaurants, I'll ask for rare if I know they tend to cook past mid rare; that way, if they overcook past rare, it'll actually be mid rare. 😄 

Re: What's on your plate?

@WinglessOne that makes a lot of sense I guess I never thought of it that way. My brothers usually can get blue steaks at the casinos but I don't go there. They use to go all the time and can get it exactly how they like it but I'm sure casino's are different. I like that trick you use to get your steak to how you like it.

Re: What's on your plate?

@NinaNee  It probably depends on the restaurant in the casino. I once dined at a Las Vegas casino restaurant with someone who couldn't get a rare steak: he ordered it rare but it came out closer to medium. (So did my medium rare steak.) And the server who took our order had kept asking if we were sure we wanted steaks done under medium. I guess that server decided we were just kidding when he took our order back to the kitchen—or the chef/cook vetoed our request. 🙄 

 

I'm not sure offhand if any US local governments have health & safety dept. rules on the books about a minimum safe-to-serve temperature for red meat. I assume it's up to each restaurant's discretion. The FDA has made strong recommendations, but I don't know if they enforce them. The chance of food poisoning from medium rare, rare, or even blue steak really is slim since all the nastiness lives on the outside of the steak and dies during the cooking process. (It's not like poultry which can ruin your next 24-72 hours if undercooked even just a little bit.) But some restaurants won't take chances anyway. 

Re: What's on your plate?

I made almost 400 potstickers and froze them for easy meals. I do this about twice a year. It really doesn't last long in my house because my daughter could eat them everyday plus I always give some away. This time my sister was the one who received some. I also made some Siu Mai but by the time I was done with those I was pooped out and didn't take a photo.

 

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Re: What's on your plate?

@NinaNee That is a smart idea to cook in batches. My family loves potstickers. Sometimes i through some in a broth and make a soup 🍲. How long did it take you to make them?

Re: What's on your plate?

@Mellmars1185 sometimes I just take them and make a soup too, only down side is nobody else in the family likes it that way. I don't really time how long it takes but this time I started around early evening and finished at 11pm. I did make some Sui Mai too. I take my time and watched some documentaries and a lot of YouTube videos. I take my time so I don't burn myself out since I'm the only one doing everything.

Re: What's on your plate?

@NinaNee That is a lot of work. I am certain it is worth all of your effort!

Re: What's on your plate?

@NinaNee Oh wow those look amazing. They are great when you need a quick meal or have a cold. My Mom likes to make a bunch and put them in the freezer too. 

Re: What's on your plate?

@SportyGirly125 thanks, it takes a few hours initially but later on it can make life so much easier. I've had it before where I was so busy and I didn't have time to cook and was going to just pick up something and my daughter said she'd rather just have the potstickers that I froze.

Re: What's on your plate?

@NinaNee  These photos are sooo satisfying. I bet they're delicious! 

 

I'd make potstickers if I had the patience to make that many at a time. Last time I made any, I only made 50 and that felt like a huge effort. To make 400, I'd need a couple people to help me fill and seal them so we could get 'em done quicker. This is also the reason I rarely make wontons, ravioli, or tortellini, though ravioli's not quite as labor intensive. 

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