@frankjuniornavarrox: pero no hay rencores ✌️#comedia #parati #humor #viral #ex

Frank Jr Navarro

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Region: CO

Sunday 20 June 2021 20:10:32 GMT

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Comments

Dorzy :

Alguien 2026?

2026-04-08 03:34:52

16

. :

El q este fijado sela come

2021-06-20 21:25:08

179

ßetza :

Lo sigo esperando

2026-07-20 19:26:37

2

daniel08070721 :

que fue de el? :(

2025-12-07 04:19:15

2

kappah_israel :

alguien de 2024? 🥺

2024-06-07 21:28:58

12

Adios:( :

Sisisisiiss nunca volveria con mi ex

2021-06-20 20:52:51

24

🔋 :

bro eras mi infancia

2025-10-09 17:07:17

4

ℐ ℰ ᗅ ℕ :

😳😳 ojo frank

2021-06-20 20:44:44

3

ashjam123 :

hace cuánto no te veía 😳

2021-06-20 21:05:02

46

Idfc :

Ratos sin ver a este hombre 😳

2021-06-20 20:43:49

37

UnArrozito :

frank vuelve puedes ser grande ya sea en videos de youtube o en transmiciones envivo

2025-04-17 19:13:56

6

rouse12🦄 :

jajajaja no pues escojeria lo mismo😂😂😂

2021-06-20 20:47:45

1

jesusito :

PRIMERO :0

2021-06-20 20:11:50

5

Jeremy 👾 :

a bueno máster 👍😄

2021-06-20 20:44:40

4

ツ〘✩𝔍𝔬𝔰𝔢 Alban✩〙ツ :

buen video🥺

2021-08-06 00:03:16

3

freak :

nmz we cuanto tiempo hace mucho no lo veo kskekw 😭🤚

2021-06-20 20:53:41

1

Denex17-18 :

al flacucho que conocí en el 2018 tomo cuerpo y esta masiso😂😂

2021-06-20 20:46:42

1

. :

A ftank klo

2021-06-20 22:26:47

1

gaboz con z :

alfin te encontre xddddd

2021-06-20 20:48:23

1

Drea :

WEYYYY ME ACORDD TU ERES EL DE LAS BROMAS DE WHATSAPPPPO SYSLSGLSYSKDYD

2021-08-08 19:31:29

1

okermuerto :

frank hace mucho que no veo uno de tus vídeos ahorita mismo volveré a dar apoyoooo siiiiiiiiiiiiiiii 😳😏😏😎

2021-06-21 02:49:31

1

byMaster :

este es el frank real???

2021-06-20 20:53:51

2

Wilmer Matos :

yo volveria con mi ex y después de 1 minuto la dejo 😎😎😎😎😎😎😎

2021-08-30 16:51:37

1

SUJEY🇸🇻 :

vuelve frank 🥺🥺🥺🥺

2025-10-10 01:01:19

1

💯💯💯💯 :

bro extrañas a tu ex?😂😅😅

2021-08-23 17:14:30

3

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พี่แบรพูดถึงเฮียเบิ้ลน่ารักมาก #เบิ้ลปทุมราช #ณเดชน์ @BLE PATUMRACH 🖤⛓️🇹🇭

พี่แบรพูดถึงเฮียเบิ้ลน่ารักมาก #เบิ้ลปทุมราช #ณเดชน์ @BLE PATUMRACH 🖤⛓️🇹🇭

Every cook has one dish that drives them insane. This is mine. The traditional pomme soufflée was the bane of every cook’s existence. You’d slice potatoes to about 1.5 millimeters thick and pray. Maybe one out of eight would puff. If you were one with the fryer, one with the potato, one with its starch content, you might hit one out of two. And once in a while, every single one would puff. Those were holy days. Here’s what’s actually happening. The first fry cooks the surface just enough to form a flexible crust while the inside stays moist. As it cools, that crust traps steam inside. Then, on the second fry, the hotter oil turns that trapped moisture into vapor, expanding between the layers and separating them into a hollow pillow. That’s the puff. Pure steam pressure. Fry it once, like a french fry, then again to crisp up. If you’re doing it right, you can sandbag them, then finish with that last fry. To really make them right, you’d have to make them every day and get into the zone. You become one with the potato. The more you make, the higher your odds. It’s not something you can just do off the cuff and expect great results. It’s hard to do it when you’re cold. Then someone, I still don’t know who, figured out the cornstarch or potato starch with egg yolk glue trick. Two micro-thin slices sealed together, double fried, and suddenly your success rate jumps to almost perfect. It’s innovation. And honestly, it’s just better. I’ll probably never make them the old way again. The shape is a little different, you can see faint seams on the sides, where the traditional ones puff into smooth, rounded balloons. But you’d only notice if you were really looking. Anyone who’s made a lot of pommes soufflées knows you never eat them. They’re too rare, too precious, like gold. But now, with this new technique, you’re eating them all the time. It’s fucking crazy. Progress always feels like improvement, right? But maybe there’s something in the struggle we quietly lose along the way. Not good or bad, just different. Also, can someone please tell me who actually invented this technique? I have a few guesses, but I’d love to know because it’s a great fucking idea. ⸻ #PommesSoufflees #CulinaryScience #KitchenInnovation #ChefLife #FoodNerd

Every cook has one dish that drives them insane. This is mine. The traditional pomme soufflée was the bane of every cook’s existence. You’d slice potatoes to about 1.5 millimeters thick and pray. Maybe one out of eight would puff. If you were one with the fryer, one with the potato, one with its starch content, you might hit one out of two. And once in a while, every single one would puff. Those were holy days. Here’s what’s actually happening. The first fry cooks the surface just enough to form a flexible crust while the inside stays moist. As it cools, that crust traps steam inside. Then, on the second fry, the hotter oil turns that trapped moisture into vapor, expanding between the layers and separating them into a hollow pillow. That’s the puff. Pure steam pressure. Fry it once, like a french fry, then again to crisp up. If you’re doing it right, you can sandbag them, then finish with that last fry. To really make them right, you’d have to make them every day and get into the zone. You become one with the potato. The more you make, the higher your odds. It’s not something you can just do off the cuff and expect great results. It’s hard to do it when you’re cold. Then someone, I still don’t know who, figured out the cornstarch or potato starch with egg yolk glue trick. Two micro-thin slices sealed together, double fried, and suddenly your success rate jumps to almost perfect. It’s innovation. And honestly, it’s just better. I’ll probably never make them the old way again. The shape is a little different, you can see faint seams on the sides, where the traditional ones puff into smooth, rounded balloons. But you’d only notice if you were really looking. Anyone who’s made a lot of pommes soufflées knows you never eat them. They’re too rare, too precious, like gold. But now, with this new technique, you’re eating them all the time. It’s fucking crazy. Progress always feels like improvement, right? But maybe there’s something in the struggle we quietly lose along the way. Not good or bad, just different. Also, can someone please tell me who actually invented this technique? I have a few guesses, but I’d love to know because it’s a great fucking idea. ⸻ #PommesSoufflees #CulinaryScience #KitchenInnovation #ChefLife #FoodNerd

Thời thời thế thế

Thời thời thế thế

i love the wAy you love the chAse #Hearts2Hearts #하츠투하츠 #H2H #A_NA #에이나 #TheChase #Hearts2Hearts_TheChase #NewMusic

i love the wAy you love the chAse #Hearts2Hearts #하츠투하츠 #H2H #A_NA #에이나 #TheChase #Hearts2Hearts_TheChase #NewMusic

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