@bradgosse: Reply to @jadenabordo #trynottolaugh #justforfun #memestiktok #comedytiktok

Brad Gosse
Brad Gosse
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Region: CA
Saturday 21 May 2022 00:15:47 GMT
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rainnwing
rainn ♫ :
I’m just like daddy
2022-05-21 00:27:06
34
ezra_lupovitch
Ezra Lupovitch :
Sup broski
2022-05-21 00:17:35
2
_.oreoz._
Tik Toker :
your cute 🥰🥰
2022-05-21 02:18:25
2
thetruthtellsthetruth
TheTruth :
The dad has got a point. House better be clean and food ready.
2022-05-21 01:17:47
1
mandyperry91109
Mandy Perry :
🥰🥰
2022-05-21 00:23:22
1
mark0tt0
MarkOtto :
Thank you for all your great work, you have a great narrating voice 😁
2022-05-21 00:21:49
1
those_skits5
._. :
NOOT NOOT
2022-05-21 00:27:21
1
shauners17569
💜💜💜Tanka Jahari💜💜💜 :
I love these books SO much man
2022-05-21 00:42:29
1
hailie2070
Hailie Nuñez :
First
2022-05-21 00:17:11
1
xiimlane98
XIIMLANE98 :
great book
2022-05-21 00:19:17
1
__thin_mint__
Thinmint :
Bro you make the best books😂😂😂 (sorry for old comments typo)
2022-05-24 03:08:16
0
chadedwards1966
Chad Edwardd :
She should have had dinner ready!
2022-05-27 16:48:12
0
blueski128
Tik Toker :
👴🏻 come here
2022-06-01 00:05:35
0
vinny90088
germantoop :
mevto
2022-06-29 00:07:42
0
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These are so perfect for this time of year and couldn’t be more delicious if they tried! Good luck not eating the whole batch 😅 Enjoy! Chris x MINI COTTAGE PIES | Makes 12 INGREDIENTS 2x 320g/11.3oz sheets of Shortcrust Pastry Oil Spray of Melted Butter, to grease tin ➡️BEEF: drizzle of Olive Oil 1 medium Onion, finely diced 1 medium Carrot, finely diced 75g / 2.5oz Mushrooms, finely diced (I use Chestnut Mushrooms) 1 clove of Garlic, finely diced 500g / 1lb Minced/Ground Beef (10-12% works great) 1 tbsp Tomato Puree (Tomato Paste in US) 60ml / 1/4 cup Red Wine 300ml / 1 1/4 cups Beef Stock 2 tbsp Worcestershire Sauce 1 heaped tbsp Beef Gravy Granules 1/2 tsp EACH: Dried Thyme, Dried Rosemary ➡️MASH: 750g / 1.6lb Baking Potatoes 90g / 3oz Cheddar, grated 3 tbsp Whole Milk or Cream 2 tbsp Butter 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste 1/8 tsp Ground Nutmeg METHOD ➡️FILLING: Add a drizzle of oil to a large pan over medium-high heat. Add the onion, carrot, mushrooms and garlic and sweat it all down until it softens and starts to lightly colour. Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go. Stir in the tomato puree then add the wine. Simmer for a few mins to allow the beef to soak it up, then pour in the beef stock. Stir in the Worcestershire sauce, gravy granules, thyme and rosemary and bring to a simmer. Turn the heat to low and simmer for around 20-25 minutes until the gravy is nice and thick. Adjust seasoning if needed then leave to cool for 10-15 mins.
➡️MASH: Peel and dice the potatoes in chunks, then add to a large pot of heavily salted cold water. Bring to a boil and cook the potatoes until fork tender. Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy mash). Add the potatoes back to the pot and mash with the butter, cream/milk, cheese, nutmeg and salt & pepper. ➡️PIES: Preheat the oven to 190C/375F. Slice 12x 10cm/4
These are so perfect for this time of year and couldn’t be more delicious if they tried! Good luck not eating the whole batch 😅 Enjoy! Chris x MINI COTTAGE PIES | Makes 12 INGREDIENTS 2x 320g/11.3oz sheets of Shortcrust Pastry Oil Spray of Melted Butter, to grease tin ➡️BEEF: drizzle of Olive Oil 1 medium Onion, finely diced 1 medium Carrot, finely diced 75g / 2.5oz Mushrooms, finely diced (I use Chestnut Mushrooms) 1 clove of Garlic, finely diced 500g / 1lb Minced/Ground Beef (10-12% works great) 1 tbsp Tomato Puree (Tomato Paste in US) 60ml / 1/4 cup Red Wine 300ml / 1 1/4 cups Beef Stock 2 tbsp Worcestershire Sauce 1 heaped tbsp Beef Gravy Granules 1/2 tsp EACH: Dried Thyme, Dried Rosemary ➡️MASH: 750g / 1.6lb Baking Potatoes 90g / 3oz Cheddar, grated 3 tbsp Whole Milk or Cream 2 tbsp Butter 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste 1/8 tsp Ground Nutmeg METHOD ➡️FILLING: Add a drizzle of oil to a large pan over medium-high heat. Add the onion, carrot, mushrooms and garlic and sweat it all down until it softens and starts to lightly colour. Add the beef and fry until browned all over, breaking it up with your wooden spoon as you go. Stir in the tomato puree then add the wine. Simmer for a few mins to allow the beef to soak it up, then pour in the beef stock. Stir in the Worcestershire sauce, gravy granules, thyme and rosemary and bring to a simmer. Turn the heat to low and simmer for around 20-25 minutes until the gravy is nice and thick. Adjust seasoning if needed then leave to cool for 10-15 mins.
➡️MASH: Peel and dice the potatoes in chunks, then add to a large pot of heavily salted cold water. Bring to a boil and cook the potatoes until fork tender. Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy mash). Add the potatoes back to the pot and mash with the butter, cream/milk, cheese, nutmeg and salt & pepper. ➡️PIES: Preheat the oven to 190C/375F. Slice 12x 10cm/4" circles from the pastry. Grease the tin holes then place in the pastry, ensuring you gently press it against the tin, creating 12 'cups'. Spoon in the filling then top with the mash. Bake in the oven for 25-30 minutes, or until the mash is golden and crisp with the filling starting to leak around the edges. The pastry should also be deep golden and crisp.

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