@genet1canomaly: I am excited to announce that I have joined forces with the @Dragon Pharma Labs team! Next year is gonna be sick. We're gonna create some amazing content and I will be sharing my supplement reviews and journey with Dragon Pharma. Use code ANOMALY for 10% off! Let's get it. 🐲⚡️

genet1canomaly

Open In TikTok:

Region: MT

Wednesday 20 December 2023 02:45:21 GMT

100384

1286

14

13

Music

Download

No Watermark .mp4 (3.89MB) No Watermark(HD) .mp4 (40.63MB) Watermark .mp4 (4.02MB) Music .mp3

Comments

user884268736460 :

supplements that u dotn even use. how about a review of ur steroid cycle..not some b.s. sponsorship

2023-12-20 17:24:12

3

darylcastle :

Gokalaf better than you

2023-12-20 13:33:18

1

tonypasma :

🥰🥰🥰

2024-08-20 23:07:21

0

я рома :

@Иван золик ♥️🧠

2024-08-14 09:20:51

0

DOESN'T :

it's look like joven sagabain

2023-12-26 14:19:34

0

ROZINHO :

just keep going bro. by the way do you want to be Mr OLYMPIA

2023-12-26 01:52:10

0

oscar :

mec je te supplie dit moi ton programme, genre combien de fois tu vas à la salle, quels exercice tu fais par séance, est ce que tu surveilles ton alimentation au gramme près..... ?

2023-12-22 22:40:28

0

OGdadOnTren :

which dragon pharma 😈

2023-12-22 09:37:58

0

Nguyễn Nhật Trường :

How abou your splits

2023-12-20 15:04:40

0

JaCk 🔱LoGaN :

👍👍👍👍mass monsters

2023-12-20 03:00:58

0

To see more videos from user @genet1canomaly, please go to the Tikwm homepage.

Other Videos

Bakery-Style Blueberry Muffins Ingredients: Crumb Topping: - 1/2 cup (60g) all-purpose flour - 2 tablespoons cornstarch - 1/4 cup (52g) light brown sugar - 1/4 cup (50g) granulated sugar - 6 tablespoons (90g) salted butter, melted Muffins: - 1/2 cup (115g) unsalted butter, melted - 1 cup (200g) granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - Pinch of salt - 1 tablespoon vanilla bean paste or vanilla extract - 2 1/2 cups (315g) all-purpose flour - 2 eggs, room temperature - 1 1/2 cups blueberries - 1 cup buttermilk, room temperature (see note) - 1/4 cup (65g) sour cream, room temperature (see note) - 2 tablespoons neutral oil Method: 1. Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. 2. In a mixing bowl, whisk together the melted butter and sugar until well combined. 3. Add the eggs and whisk for 2-3 minutes or until pale in color. 4. Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined. 5. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. 6. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. 7. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. 8. Divide the batter evenly among the muffin cups. 9. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. 10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Notes: - To make your own buttermilk at home, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using. - You can substitute sour cream with Greek yogurt if you prefer. This will give your muffins a slightly tangier flavor and a moist texture. #muffin #muffins #blueberries #blueberrymuffins #Recipe #baking #bake

Bakery-Style Blueberry Muffins Ingredients: Crumb Topping: - 1/2 cup (60g) all-purpose flour - 2 tablespoons cornstarch - 1/4 cup (52g) light brown sugar - 1/4 cup (50g) granulated sugar - 6 tablespoons (90g) salted butter, melted Muffins: - 1/2 cup (115g) unsalted butter, melted - 1 cup (200g) granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - Pinch of salt - 1 tablespoon vanilla bean paste or vanilla extract - 2 1/2 cups (315g) all-purpose flour - 2 eggs, room temperature - 1 1/2 cups blueberries - 1 cup buttermilk, room temperature (see note) - 1/4 cup (65g) sour cream, room temperature (see note) - 2 tablespoons neutral oil Method: 1. Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. 2. In a mixing bowl, whisk together the melted butter and sugar until well combined. 3. Add the eggs and whisk for 2-3 minutes or until pale in color. 4. Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined. 5. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the blueberries. 6. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the blueberries in the reserved 2 tablespoons of dry mixture. Add the blueberries to the batter. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. 7. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. 8. Divide the batter evenly among the muffin cups. 9. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. 10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Notes: - To make your own buttermilk at home, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using. - You can substitute sour cream with Greek yogurt if you prefer. This will give your muffins a slightly tangier flavor and a moist texture. #muffin #muffins #blueberries #blueberrymuffins #Recipe #baking #bake

Chipotle Chicken Wrap For the chicken: 2 lb boneless chicken thighs, cut into cubes 6-8 chipotle peppers in adobo sauce (adjust according to taste) 3-4 garlic cloves Salt to taste 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1-2 tbsp lemon juice 3 tbsp oil 1 cup mozzarella cheese 1 red onion, chopped 1 cup mixed bell peppers, chopped 1 cup Romaine Lettuce, chopped For the chipotle yogurt sauce: 5-6 tbsp yogurt 2 tbsp mayonnaise 1 tbsp lemon juice Salt and pepper to taste 1 tsp garlic powder 1 1/2 tbsp reserved chipotle sauce (see recipe for details) 1 tbsp freshly chopped parsley Method: Make the marinade by adding chipotle peppers, garlic cloves, lemon juice, salt, and pepper in a food processor. Blend until smooth. Reserve 1 1/2 tbsp of the marinade for the chipotle sauce. In a bowl, add the chicken and pour the remaining marinade mixture over the chicken. Add oil and mix well. Heat a skillet over medium-high heat. Add the chicken and cook until browned and cooked through. To make the chipotle yogurt sauce, combine yogurt, mayonnaise, lemon juice, salt, pepper, garlic powder, and reserved chipotle sauce in a bowl. Mix well. 6. Stir in chopped parsley. 7. Assemble the wrap by adding the chicken, mozzarella cheese, chipotle yogurt sauce, red onion, bell peppers, and Romaine Lettuce in a tortilla. Place the assembled wrap on a warm skillet over medium heat. Cook for about 2-3 minutes on each side, until the tortilla is crispy and golden brown, and the cheese is melted and gooey. Serve hot and enjoy! Note: You can adjust the level of heat in the recipe by using more or fewer chipotle peppers. Enjoy! #chipotle #chipotlechicken #wrap #burrito #Recipe

Chipotle Chicken Wrap For the chicken: 2 lb boneless chicken thighs, cut into cubes 6-8 chipotle peppers in adobo sauce (adjust according to taste) 3-4 garlic cloves Salt to taste 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1-2 tbsp lemon juice 3 tbsp oil 1 cup mozzarella cheese 1 red onion, chopped 1 cup mixed bell peppers, chopped 1 cup Romaine Lettuce, chopped For the chipotle yogurt sauce: 5-6 tbsp yogurt 2 tbsp mayonnaise 1 tbsp lemon juice Salt and pepper to taste 1 tsp garlic powder 1 1/2 tbsp reserved chipotle sauce (see recipe for details) 1 tbsp freshly chopped parsley Method: Make the marinade by adding chipotle peppers, garlic cloves, lemon juice, salt, and pepper in a food processor. Blend until smooth. Reserve 1 1/2 tbsp of the marinade for the chipotle sauce. In a bowl, add the chicken and pour the remaining marinade mixture over the chicken. Add oil and mix well. Heat a skillet over medium-high heat. Add the chicken and cook until browned and cooked through. To make the chipotle yogurt sauce, combine yogurt, mayonnaise, lemon juice, salt, pepper, garlic powder, and reserved chipotle sauce in a bowl. Mix well. 6. Stir in chopped parsley. 7. Assemble the wrap by adding the chicken, mozzarella cheese, chipotle yogurt sauce, red onion, bell peppers, and Romaine Lettuce in a tortilla. Place the assembled wrap on a warm skillet over medium heat. Cook for about 2-3 minutes on each side, until the tortilla is crispy and golden brown, and the cheese is melted and gooey. Serve hot and enjoy! Note: You can adjust the level of heat in the recipe by using more or fewer chipotle peppers. Enjoy! #chipotle #chipotlechicken #wrap #burrito #Recipe

Raising Cane’s-Style Chicken Fingers With Cane’s Sauce. Ingredients: For the Chicken: - 2 lb chicken breast, cut into strips - Oil for frying For the Wet Batter: - 2 cups buttermilk - 2 tbsp garlic powder - 1 tbsp black pepper - Salt to taste - 1 tbsp smoked paprika For the Dry Batter: - 2 cups all-purpose flour - 3 tbsp cornstarch - Salt to taste - 1 tbsp garlic powder - 1 tsp black pepper - 1 tsp smoked paprika For the Cane’s Sauce: - 1 cup mayonnaise - 4 tbsp ketchup - 2 tbsp Worcestershire sauce - 1 tbsp garlic powder - 1 tsp black pepper - Salt to taste - 1 tsp smoked paprika Instructions: 1. Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika. Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight. 2. Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika. 3. Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter. 4. Deep-fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through. 5. Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup,Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika. 6. Serve the crispy chicken fingers with Cane’s Sauce. #canessauce #raisingcanes #friedchicken #chickentenders #Recipe

Raising Cane’s-Style Chicken Fingers With Cane’s Sauce. Ingredients: For the Chicken: - 2 lb chicken breast, cut into strips - Oil for frying For the Wet Batter: - 2 cups buttermilk - 2 tbsp garlic powder - 1 tbsp black pepper - Salt to taste - 1 tbsp smoked paprika For the Dry Batter: - 2 cups all-purpose flour - 3 tbsp cornstarch - Salt to taste - 1 tbsp garlic powder - 1 tsp black pepper - 1 tsp smoked paprika For the Cane’s Sauce: - 1 cup mayonnaise - 4 tbsp ketchup - 2 tbsp Worcestershire sauce - 1 tbsp garlic powder - 1 tsp black pepper - Salt to taste - 1 tsp smoked paprika Instructions: 1. Prepare the wet batter by whisking together buttermilk, garlic powder, black pepper, salt, and smoked paprika. Add the chicken strips to the wet batter and marinate for at least 2 hours or overnight. 2. Prepare the dry batter by whisking together flour, cornstarch, salt, garlic powder, black pepper, and smoked paprika. 3. Remove the chicken from the wet batter, allowing excess to drip off, then coat each strip in the dry batter. 4. Deep-fry the coated chicken strips in hot oil (about 350°F) until golden brown and cooked through, approximately 8-10 minutes, flipping halfway through. 5. Prepare the Cane’s Sauce by whisking together mayonnaise, ketchup,Worcestershire sauce, garlic powder, black pepper, salt, and smoked paprika. 6. Serve the crispy chicken fingers with Cane’s Sauce. #canessauce #raisingcanes #friedchicken #chickentenders #Recipe

Chick-fil-A-Style Sandwich Recipe Ingredients: 2 large boneless, skinless chicken breasts, split horizontally into 4 cutlets Brine mixture: 1 cup water 1/2 cup pickle juice Salt to taste 1 tbsp garlic powder 1 teaspoon black pepper 1 teaspoon smoked paprika powder Egg mixture: 2 eggs 1 cup whole milk Dry batter: 2 cups all-purpose flour 4 tablespoons cornstarch 1 teaspoon baking powder Salt to taste 1 tablespoon garlic powder 1 teaspoon smoked paprika 1 teaspoon black pepper Chick fil a Sauce: 1 cup mayonnaise 2 tablespoons BBQ sauce 1 teaspoon honey 1 tablespoon mustard sauce Salt to taste 1 teaspoon smoked paprika 1 tablespoon garlic powder 1 teaspoon black pepper To assemble: 1 cup pickles 6 brioche buns 6 cheddar cheese slices 2 tomatoes, sliced Instructions: Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch. In a large bowl, combine the water, pickle juice, salt, garlic powder, black pepper, and smoked paprika powder. Stir until the salt is dissolved.Add the chicken cutlets to the brine mixture and refrigerate for 2 hours. In a separate bowl, whisk together the eggs and whole milk. Set the egg mixture aside. In another bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix the dry batter ingredients together until well combined. Remove the chicken cutlets from the brine mixture and dredge them in the egg mixture. Then, dredge the egg-coated chicken cutlets in the dry batter mixture, pressing the coating onto the chicken to ensure it adheres. Heat about 1/2-inch of oil in a large skillet over medium-high heat until it reaches 350°F. Fry the coated chicken cutlets for about 5-6 minutes on each side, or until they are golden brown and cooked through. Repeat with the remaining chicken cutlets. In a bowl, mix together the mayonnaise, BBQ sauce, honey, mustard sauce, salt, smoked paprika, garlic powder, and black pepper. Assemble the Sandwiches and enjoy #chickfila #sandwich #recipes #Recipe #burger

Chick-fil-A-Style Sandwich Recipe Ingredients: 2 large boneless, skinless chicken breasts, split horizontally into 4 cutlets Brine mixture: 1 cup water 1/2 cup pickle juice Salt to taste 1 tbsp garlic powder 1 teaspoon black pepper 1 teaspoon smoked paprika powder Egg mixture: 2 eggs 1 cup whole milk Dry batter: 2 cups all-purpose flour 4 tablespoons cornstarch 1 teaspoon baking powder Salt to taste 1 tablespoon garlic powder 1 teaspoon smoked paprika 1 teaspoon black pepper Chick fil a Sauce: 1 cup mayonnaise 2 tablespoons BBQ sauce 1 teaspoon honey 1 tablespoon mustard sauce Salt to taste 1 teaspoon smoked paprika 1 tablespoon garlic powder 1 teaspoon black pepper To assemble: 1 cup pickles 6 brioche buns 6 cheddar cheese slices 2 tomatoes, sliced Instructions: Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch. In a large bowl, combine the water, pickle juice, salt, garlic powder, black pepper, and smoked paprika powder. Stir until the salt is dissolved.Add the chicken cutlets to the brine mixture and refrigerate for 2 hours. In a separate bowl, whisk together the eggs and whole milk. Set the egg mixture aside. In another bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix the dry batter ingredients together until well combined. Remove the chicken cutlets from the brine mixture and dredge them in the egg mixture. Then, dredge the egg-coated chicken cutlets in the dry batter mixture, pressing the coating onto the chicken to ensure it adheres. Heat about 1/2-inch of oil in a large skillet over medium-high heat until it reaches 350°F. Fry the coated chicken cutlets for about 5-6 minutes on each side, or until they are golden brown and cooked through. Repeat with the remaining chicken cutlets. In a bowl, mix together the mayonnaise, BBQ sauce, honey, mustard sauce, salt, smoked paprika, garlic powder, and black pepper. Assemble the Sandwiches and enjoy #chickfila #sandwich #recipes #Recipe #burger

Chick-fil-A-Style Sandwich Recipe Ingredients: 2 large boneless, skinless chicken breasts, split horizontally into 4 cutlets Brine mixture: 1 cup water 1/2 cup pickle juice Salt to taste 1 tbsp garlic powder 1 teaspoon black pepper 1 teaspoon smoked paprika powder Egg mixture: 2 eggs 1 cup whole milk Dry batter: 2 cups all-purpose flour 4 tablespoons cornstarch 1 teaspoon baking powder Salt to taste 1 tablespoon garlic powder 1 teaspoon smoked paprika 1 teaspoon black pepper Chick fil a Sauce: 1 cup mayonnaise 2 tablespoons BBQ sauce 1 teaspoon honey 1 tablespoon mustard sauce Salt to taste 1 teaspoon smoked paprika 1 tablespoon garlic powder 1 teaspoon black pepper To assemble: 1 cup pickles 6 brioche buns 6 cheddar cheese slices 2 tomatoes, sliced Instructions: Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch. In a large bowl, combine the water, pickle juice, salt, garlic powder, black pepper, and smoked paprika powder. Stir until the salt is dissolved.Add the chicken cutlets to the brine mixture and refrigerate for 2 hours. In a separate bowl, whisk together the eggs and whole milk. Set the egg mixture aside. In another bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix the dry batter ingredients together until well combined. Remove the chicken cutlets from the brine mixture and dredge them in the egg mixture. Then, dredge the egg-coated chicken cutlets in the dry batter mixture, pressing the coating onto the chicken to ensure it adheres. Heat about 1/2-inch of oil in a large skillet over medium-high heat until it reaches 350°F. Fry the coated chicken cutlets for about 5-6 minutes on each side, or until they are golden brown and cooked through. Repeat with the remaining chicken cutlets. In a bowl, mix together the mayonnaise, BBQ sauce, honey, mustard sauce, salt, smoked paprika, garlic powder, and black pepper. Assemble the Sandwiches and enjoy #chickfila #sandwich #recipes #Recipe #burger

Chick-fil-A-Style Sandwich Recipe Ingredients: 2 large boneless, skinless chicken breasts, split horizontally into 4 cutlets Brine mixture: 1 cup water 1/2 cup pickle juice Salt to taste 1 tbsp garlic powder 1 teaspoon black pepper 1 teaspoon smoked paprika powder Egg mixture: 2 eggs 1 cup whole milk Dry batter: 2 cups all-purpose flour 4 tablespoons cornstarch 1 teaspoon baking powder Salt to taste 1 tablespoon garlic powder 1 teaspoon smoked paprika 1 teaspoon black pepper Chick fil a Sauce: 1 cup mayonnaise 2 tablespoons BBQ sauce 1 teaspoon honey 1 tablespoon mustard sauce Salt to taste 1 teaspoon smoked paprika 1 tablespoon garlic powder 1 teaspoon black pepper To assemble: 1 cup pickles 6 brioche buns 6 cheddar cheese slices 2 tomatoes, sliced Instructions: Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/4 inch. In a large bowl, combine the water, pickle juice, salt, garlic powder, black pepper, and smoked paprika powder. Stir until the salt is dissolved.Add the chicken cutlets to the brine mixture and refrigerate for 2 hours. In a separate bowl, whisk together the eggs and whole milk. Set the egg mixture aside. In another bowl, combine the all-purpose flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Mix the dry batter ingredients together until well combined. Remove the chicken cutlets from the brine mixture and dredge them in the egg mixture. Then, dredge the egg-coated chicken cutlets in the dry batter mixture, pressing the coating onto the chicken to ensure it adheres. Heat about 1/2-inch of oil in a large skillet over medium-high heat until it reaches 350°F. Fry the coated chicken cutlets for about 5-6 minutes on each side, or until they are golden brown and cooked through. Repeat with the remaining chicken cutlets. In a bowl, mix together the mayonnaise, BBQ sauce, honey, mustard sauce, salt, smoked paprika, garlic powder, and black pepper. Assemble the Sandwiches and enjoy #chickfila #sandwich #recipes #Recipe #burger

iykyk ✨#plutoprojector #rexorangecounty #violin #pianotok #musictok #fypシ #fyp

iykyk ✨#plutoprojector #rexorangecounty #violin #pianotok #musictok #fypシ #fyp

About

Robot

Legal

Privacy Policy