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Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-10-08

Final complete day: 2026-10-08. Attention was 1.2% — this entity appeared in 6 of 508 analyzed posts/comments in the seven days ending that day (6 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-10-05 20:16 UTCComment

   I sear mine in the cast iron on four sides before allowing to cool then wrap in parchment paper. Then 30 seconds in microwave and 4 min in air fryer or back to cast iron to crisp up again.

2. 2026-10-04 22:14 UTCPost

   This Week: Garlic-Feta Scalloped Potatoes, Honey-Harissa Chicken and Carrots - Pictures aren't showing the meal prep packages, just the post-oven cook and my dinner plate. It's all still cooling before I package for the week. **Scalloped potatoes** * 2-2.5 lb red potatoes, sliced 1/8" thick, skins on * 2 cups heavy cream * 2 tbsp butter * 1 tbsp jarred garlic * Cumin, smoked paprika, dried thyme, lemon zest, salt and pepper, to taste * 2 cup Alpine-style cheese (Gruyère or Comté) * Crumbled feta for the top 1. Heat the oven to 400°F. Layer the sliced potatoes in a buttered 9x13 dish, sprinkling about 1 cup of the cheese between the layers. 2. Bloom the garlic and spices in the melted butter for 30 seconds. Add the cream and lemon zest, warm to a bare simmer, then take it off the heat and stir in 1/2 cup Alpine cheese. 3. Pour the cream over the potatoes, cover tightly with foil, and bake about 45 minutes, until a knife slides through the top slices too. 4. Uncover, top with the remaining Alpine cheese and the feta, and bake 15-20 minutes more. Broil 1-2 minutes if the top needs color. 5. Rest 10 minutes. Finish with a squeeze of lemon. **Honey-harissa chicken & carrots** * About 3 lb boneless skinless chicken thighs * Baby carrots, tossed in canola oil, cinnamon, ginger, salt and pepper * Marinade: harissa, honey, lemon zest, grated garlic, cumin, cinnamon, water, finished with butter * Glaze: Harissa, honey and dab of lemon juice 1. Marinate the chicken in the marinade for 2-4 hours. Pat off the excess before roasting. 2. Roast the chicken and carrots on parchment-lined pans at 400°F, about 30 minutes, swapping the pans halfway. 3. Brush on the glaze in thin coats. For a tacky finish, put it back under the broiler for a minute or two, watching closely so the honey doesn't burn. **Chunky whipped feta** * 4 oz feta * 1 cup plain Greek yogurt * Olive oil and lemon zest Mash the feta with a fork, then whisk in the yogurt by hand, a spoonful at a time, and finish with the oil and lime. Spread it on the plate and put the chicken and carrots on top.

3. 2026-10-04 17:24 UTCComment

   Buy microwave my burritos for 1 minute flip it and do another 30 seconds. Then I move that burrito to my air fryer, a toaster oven will work just fine. I cook it in there for about 10 minutes. That way they don't burn in the toaster oven and they're not soggy in the microwave.

4. 2026-10-03 21:24 UTCComment

   The best way to keep your tortillas from getting soggy is to make sure the ingredients are cold before you roll them into a burrito. Then when you go to reheat it, wrap it in a damp paper towel and heat for 30 seconds at a time, flipping over to heat evenly without burning

5. 2026-10-03 20:47 UTCComment

   If I'm heating it for 3 minutes, I'll let it got for the first minute, then flip it every 30 seconds until finished. The moisture gathers on one side (usually the bottom) so flipping it mitigates the moisture issue. However, I usually don't use a microwave. I have an air fryer/ toaster oven thing and I just wrap it in foil and throw it in the oven setting at 400° for 18-20 minutes while I get ready. Comes out perfect.