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@sillyfungigirl:

sillyfungigirl
sillyfungigirl
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Region: US
Saturday 12 November 2022 05:24:12 GMT
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Comments

captinmix
captinmix :
Blinked for an hr 😁
2022-11-12 14:55:38
3
kp213450
kp213 :
Starbucks on Mondays only lasted only one week 😳 I wish I could say I was surprised Shea…
2022-11-12 05:28:56
1
royboy4y
RoyBoy :
Like Wow. Clear ur mind. And get your sleeps Shea 😌
2022-11-13 04:13:35
1
popeyesfrycook
jo :
here for it
2022-11-12 05:28:17
0
chuloculo
Chulcul :
I love you
2022-11-12 06:13:27
0
user37522693
mark :
So for the longest of time, sleeping has been hard for you and your on 3 hours.. I don’t know how you can do this.,
2022-11-12 08:01:36
0
jasonshoots585
Jason Shoots :
The second part of the video between you drinking the Starbucks, the caffeine and the sun shining kind of makes you look amazing! 😀
2022-11-12 12:01:34
0
__jordanweber__
Jordan Weber :
I can understand because if I don’t have my caffeine before I start work at night I am going to be dragging.
2022-11-12 12:58:53
0
tomcollins41
Tom Collins :
What is wrong with people now a days
2022-11-12 15:40:02
0
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Other Videos

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Kelingking bech air nya lagi tenang tenang nya🌊🏝🙌😎🔥 #SeaDoo#SeaDoolife#SeaDoosafari#SeaDooindonesia#tiktokfypシ#fypシ゚viral#tiktokfypシ @Sea-Doo
tentang sebuah rasa 🙄 -1 ajak bikin cari dikomen aja atau tag temenmu [ cr @errtasz v7 ]
tentang sebuah rasa 🙄 -1 ajak bikin cari dikomen aja atau tag temenmu [ cr @errtasz v7 ]
ah ah
ah ah
Chicharron Beef Wellington 🐖🥩 After a few failed attempts with this recipe, I almost gave up. But I gave it one more shot and I discovered the easiest and best method to pull this off. Big thanks to @typhur_culinary and their Sync Thermometer. It made perfecting this cook much easier. 👉 🥩 You know where to find the full recipe but here’s the crispy skin method: 🔹With a skin on pork belly, remove the skin. Slicing away as much fat as possible without puncturing the skin. 🔹 In a vacuum sealed bag, place in a sous vide at 140°F for 24 hours. Remove from the bag and scrape off any remaining fat. 🔹 Using a lattice cutter, press hard and cut a pattern in the softened skin. It won’t puncture all the way through, but it will create guidelines for you to finish the pattern with a knife. 🔹 Salt the skin and place in your fridge uncovered while you assemble your beef Wellington. 🔹When your Wellington is assembled, wash off the salt and dry your skin with paper towel. To make the skin less stiff from the cold fridge, heat it up a bit fat side down in a pan. 🔹Drape over your Wellington and use tooth picks to keep the skin secure on the edges. 🔹Bake in the oven at 425°F until the beef tenderloin is 115°-120°F. Let it rest for 10-20 minutes. 🔹While it rests, heat up 2 quarts of oil to 480°F 🔹Over a deep, heat safe tray (aluminum, glass, metal) pour the hot oil over the skin slowly. It will begin to puff up and get crispy. Even when the skin is bubbled, go over it a few times with the oil to ensure it’s crispy all the way through. 🔹Let it rest for 5 minutes. And enjoy! #beefwellington #chicharron #foodart #typhursync #typhur
Chicharron Beef Wellington 🐖🥩 After a few failed attempts with this recipe, I almost gave up. But I gave it one more shot and I discovered the easiest and best method to pull this off. Big thanks to @typhur_culinary and their Sync Thermometer. It made perfecting this cook much easier. 👉 🥩 You know where to find the full recipe but here’s the crispy skin method: 🔹With a skin on pork belly, remove the skin. Slicing away as much fat as possible without puncturing the skin. 🔹 In a vacuum sealed bag, place in a sous vide at 140°F for 24 hours. Remove from the bag and scrape off any remaining fat. 🔹 Using a lattice cutter, press hard and cut a pattern in the softened skin. It won’t puncture all the way through, but it will create guidelines for you to finish the pattern with a knife. 🔹 Salt the skin and place in your fridge uncovered while you assemble your beef Wellington. 🔹When your Wellington is assembled, wash off the salt and dry your skin with paper towel. To make the skin less stiff from the cold fridge, heat it up a bit fat side down in a pan. 🔹Drape over your Wellington and use tooth picks to keep the skin secure on the edges. 🔹Bake in the oven at 425°F until the beef tenderloin is 115°-120°F. Let it rest for 10-20 minutes. 🔹While it rests, heat up 2 quarts of oil to 480°F 🔹Over a deep, heat safe tray (aluminum, glass, metal) pour the hot oil over the skin slowly. It will begin to puff up and get crispy. Even when the skin is bubbled, go over it a few times with the oil to ensure it’s crispy all the way through. 🔹Let it rest for 5 minutes. And enjoy! #beefwellington #chicharron #foodart #typhursync #typhur
o tanto que eu adoro a trilha sonora #kikisdeliveryservice #kikisdeliveryserviceedit #kiki #jiji #studioghibli #ghibliedit #hayaomiyazaki #core #beauty #anime #animeedit #viral #foryoupage #fyp #fyy @TikTok
o tanto que eu adoro a trilha sonora #kikisdeliveryservice #kikisdeliveryserviceedit #kiki #jiji #studioghibli #ghibliedit #hayaomiyazaki #core #beauty #anime #animeedit #viral #foryoupage #fyp #fyy @TikTok

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