@red_baron7.real: 2 brother comeback #kakashi #gojousatoru #cosplay #boy

ʳᵉ𝐝™✰𝗕𝗔𝗥𝗢𝗡୧⍤⃝ ⭐
ʳᵉ𝐝™✰𝗕𝗔𝗥𝗢𝗡୧⍤⃝ ⭐
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Region: ID
Wednesday 22 March 2023 13:43:19 GMT
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user003859053
Irwan :
gojo🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰👍😳🥰😳🥰🥰🥰
2024-09-20 11:08:02
0
.maykelutsuki
Janjan :
kakashi x gojo HAHAHA
2023-10-05 06:44:18
18
adam_656
Adam_Editz :
Gojos jawline is sharp ngl
2024-06-30 04:19:42
0
fani8224
Fandi Fani ✨☺️🇮🇩 :
🤣👆 Kakashi gojo ✨👍🙂
2023-09-01 05:25:48
13
savierblades
savier :
kakashi and gojo looks like brother fr
2023-09-23 08:23:22
8
james_dump1398
✨THANOS✨ :
wait what gojo hides her eyes and kakashi hides her mouth are they brothers?!!(
2023-10-02 09:33:43
1
josephfernandez759
DADDY'S HOME :
gojo kakashi killua 😏
2023-09-30 02:39:02
1
n4y_mnusva
n➣ :
gojo, kakashi, killua, nagi😁
2023-09-15 08:02:36
0
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I don’t eat steak pasta enough - literally 2 of my favourite things combined! Add some Boursin in the mix and it’s game over. Hope you love it 😄 Chris xx STEAK PASTA | Serves 2 INGREDIENTS 1x 285g/10z Ribeye Steak or steak of choice, at room temp* 1 tbsp Veg Oil 1 heaped tbsp Unsalted Butter 200g / 7oz Tagliatelle, or other long-cut pasta (dry weight) 2 small Shallots, finely diced 120ml / 1/2 cup zero salt Chicken Stock 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired 1 tbsp finely diced Fresh Parsley, plus more to serve if desired Salt & Black Pepper, as needed METHOD 1️⃣Pat the steak dry then generously season both sides with salt and pepper. Place a large cast-iron or heavy-based pan over high heat. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 2 minutes and 30 seconds, basting in butter with a minute left. Remove the steak and place on a plate to one side then lower the temp to medium.
2️⃣At this point add the pasta to salted boiling water and cook until al dente. Don't drain.
3️⃣Add the shallots to the pan and fry until soft & golden (careful they don't burn, the pan may still be hotter than medium). Pour in the stock then stir in the Boursin until melted. Stir in the parmesan and parsley, then stir in the resting juices from the steak. Bring to a gentle simmer and turn the heat to low. 4️⃣Use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water that comes with it. Toss in the sauce until it thickens and clings to the pasta. If it dries up you can toss in more pasta water as needed. Adjust seasoning if desired. 5️⃣Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the pasta with the steak, finish with parmesan and parsley if desired then serve and enjoy! *My steak was around 2.5cm thick and found 2 min 30 secs each side ended with it being medium-rare. Just use your best judgment to cook the steak to your liking based on its weight and thickness.
I don’t eat steak pasta enough - literally 2 of my favourite things combined! Add some Boursin in the mix and it’s game over. Hope you love it 😄 Chris xx STEAK PASTA | Serves 2 INGREDIENTS 1x 285g/10z Ribeye Steak or steak of choice, at room temp* 1 tbsp Veg Oil 1 heaped tbsp Unsalted Butter 200g / 7oz Tagliatelle, or other long-cut pasta (dry weight) 2 small Shallots, finely diced 120ml / 1/2 cup zero salt Chicken Stock 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired 1 tbsp finely diced Fresh Parsley, plus more to serve if desired Salt & Black Pepper, as needed METHOD 1️⃣Pat the steak dry then generously season both sides with salt and pepper. Place a large cast-iron or heavy-based pan over high heat. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 2 minutes and 30 seconds, basting in butter with a minute left. Remove the steak and place on a plate to one side then lower the temp to medium.
2️⃣At this point add the pasta to salted boiling water and cook until al dente. Don't drain.
3️⃣Add the shallots to the pan and fry until soft & golden (careful they don't burn, the pan may still be hotter than medium). Pour in the stock then stir in the Boursin until melted. Stir in the parmesan and parsley, then stir in the resting juices from the steak. Bring to a gentle simmer and turn the heat to low. 4️⃣Use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water that comes with it. Toss in the sauce until it thickens and clings to the pasta. If it dries up you can toss in more pasta water as needed. Adjust seasoning if desired. 5️⃣Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the pasta with the steak, finish with parmesan and parsley if desired then serve and enjoy! *My steak was around 2.5cm thick and found 2 min 30 secs each side ended with it being medium-rare. Just use your best judgment to cook the steak to your liking based on its weight and thickness.

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