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Tuesday 30 April 2024 09:16:14 GMT
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faima7638
~faتima~🫶💗🇸🇴🩺 :
inta commentiga kasoo raacday🤚✌️😂
2024-04-30 13:55:14
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yemenipoi21
Y͜͡ E͜͡ M͜͡ A͜͡ N͜͡ I͜͡🤴🏾🌴⚡ :
inta sugeysayy😂💀
2024-04-30 11:12:32
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sheikhad_muhiem
MuHiimossss❤️👸🏼 :
from comment wxn edit u dhavay😭😂💔
2024-05-01 10:37:35
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naazer_faizal
naazer_vaizal 💞 :
Wax kle 😂🔥
2024-04-30 09:18:26
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drburger1
DR. BURGER 🍔 :
Edit ka 5 jeer aan usacbino
2024-05-01 06:52:37
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4khiii____zuheib
Zuheib"صادق"😻🫶🏻🕷 :
qabiil waa nacllad only cawaale🫶🏻🇸🇴
2024-04-30 12:46:29
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naj0_pizoz
NaJiiB⭐️🇯🇲 :
From comment😁
2024-04-30 11:17:28
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90.70.206
90.70.206🐚🧛‍♂️ :
wxso kle galadu wxay dhahan we can qac sleep. hlka zomalidu dhahan dhawacan bartisu isku diley wxba Uma qaban karno 😂😂
2024-04-30 12:53:06
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iambrahimdiazl
Brahim diaz ⚽️ :
inta comment kasoracday waa idin salamay
2024-04-30 21:02:09
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mustafe328
m.j.f :
from comment
2024-04-30 16:16:50
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maryamam.norali
Maria22🌹🥀🦄⚘💮 :
wxaaan qac soo maqlay tiii ugu darneed weeye😭😂
2024-04-30 11:20:10
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n4if10
n a i f نايف 🥤 :
from comment nice editting😭😅
2024-05-01 07:12:11
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ina__mohamedd
W͜͡a͜͡c͡a͜͡n͜͡ey͡y͜͡💸❤️‍🔥🥷 :
editka lee sugaaye hadaa safican udaawana sug😂😭
2024-04-30 13:43:44
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tusbaxle28
tusbaxle28 :
Madaxa Buu dhiibgay weena ka jartay Kitaapka Edit Holac wa😂😂😂
2024-04-30 12:55:17
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suhaybvirgil
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saaka ilaa hada waan sugaayay
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khaliil._.updirazhit
🌚 :
Attt hayeelin seedi waa layaqaanah😂😂💔🔥
2024-04-30 11:28:17
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lajeclowga00
AHMETT أحمد 💔🤦‍♂️ :
10/1000💀
2024-04-30 11:21:11
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cabdullaahi77890
匚卂卂Ҩ|ㄥㄖ乙乙😫💕🌺🤴 :
Madaxo soo dhiibtey😂💔😭
2024-04-30 10:53:36
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iqrohassan5
Suhana bea👸 :
😂😂😂😂
2024-07-27 07:50:10
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itsmeabdiwahabow
C͜͡A͜͡R͜͡A͜͡B͜͡🇸🇴🤴 :
😭😂qac weyna
2024-07-27 07:43:54
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hanadesir
Hanad Esir :
xarif mashna moxo sokokoya
2024-07-27 06:05:39
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ʏᴀxʏᴇ ʲᵉʳᵃᵃʳ6️⃣ 🇸🇴🇧🇸 :
ᴀᴛᴛᴛᴛ ʜᴀᴅᴀɢ ᴅᴀɢɪɴ sʜᴀʏᴅᴀᴀɴᴀ ᴅᴀɢᴅᴀɢᴀ
2024-07-26 19:45:15
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ina.m.shire
𝑍𝑢𝒉𝑒𝑦𝑙𝑎💎ღ :
Dhiqo bu dhax fadhiyaa 😂😭💔
2024-07-26 09:49:29
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أقر ش🙌😍❤️ :
hayeeelin waba yeshe 😭😂
2024-07-25 08:20:01
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zaki.46788888
Axmedzaki 46788888888888888888 :
Nagma tahay mase nin
2024-07-24 10:49:47
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Medieval Meals Ep. 3 | Capon Pottage 🥘 It’s so easy to underestimate meals that were conceived centuries ago but this dish truly impressed me in every way. “Pottage” refers to any dish cooked in a pot. The limited resources of the peasants meant that their main cooking facility was the stewpot over fire, and this in turn meant that soups and pottages were considered common meals. This particular pottage, uses capon and beef shins and almonds as a thickener. It’s something that I highly recommend you try at home! Researchers: Igi Gomez Vince Cariño Resources: - Hieatt, C. B., Hosington, B., & Butler, S. (1996). Pleyn Delit: Medieval Cookery for Modern Cooks (2nd ed.). University of Toronto Press. - Tasting History with Max Miller INGREDIENTS: Pottage Capon: - 1 Whole Capon, Large Chicken, Small Turkey - 2 Cuts of Beef Shins - 1 Cup Almonds, Peeled and Crushed - 1/2 Cup White Wine - 1/2 Cup Verjuce (or Sour Grape Juice, Alternatively: Lemon Juice) - 4 inches Ginger - Hand Full Star Anise - 1 tbsp Cardamom, Ground - 1 tbsp Black Peppercorns, Ground Almonds: - 1/2 Cup of Almonds - Lard (Or Duck Fat) for Cooking INSTRUCTIONS: - Slice your chicken into quarters, and add it into a pot with your beef shins. Add water and salt and boil the meat til the chicken is cooked through. After that remove the chicken from the broth but leave the beef shins inside to cook down for longer. - Ground peeled almonds to a fine paste and add it into the stewpot. - Crush green grapes in a bowl, and strain through a cheesecloth. Add the verjuice-like mixture into the stewpot along with some white wine. - In a mortar and pestle, grind together cardamom and cloves. This will act as a replacement for grains of paradise, but if you have some feel free to add those instead. - Add this spice mix into the stewpot, and allow it to simmer. - In a separate skillet, fry the chicken legs in duck fat, oil, or lard. After removing the chicken from the pan, toast some raw almonds using some of the residual oil and fat. Set those aside for later. - Shred the remainder of your chicken until it resembles strings of white chicken. - Top the chickens and almonds back into the pottage. Serve and enjoy!
Medieval Meals Ep. 3 | Capon Pottage 🥘 It’s so easy to underestimate meals that were conceived centuries ago but this dish truly impressed me in every way. “Pottage” refers to any dish cooked in a pot. The limited resources of the peasants meant that their main cooking facility was the stewpot over fire, and this in turn meant that soups and pottages were considered common meals. This particular pottage, uses capon and beef shins and almonds as a thickener. It’s something that I highly recommend you try at home! Researchers: Igi Gomez Vince Cariño Resources: - Hieatt, C. B., Hosington, B., & Butler, S. (1996). Pleyn Delit: Medieval Cookery for Modern Cooks (2nd ed.). University of Toronto Press. - Tasting History with Max Miller INGREDIENTS: Pottage Capon: - 1 Whole Capon, Large Chicken, Small Turkey - 2 Cuts of Beef Shins - 1 Cup Almonds, Peeled and Crushed - 1/2 Cup White Wine - 1/2 Cup Verjuce (or Sour Grape Juice, Alternatively: Lemon Juice) - 4 inches Ginger - Hand Full Star Anise - 1 tbsp Cardamom, Ground - 1 tbsp Black Peppercorns, Ground Almonds: - 1/2 Cup of Almonds - Lard (Or Duck Fat) for Cooking INSTRUCTIONS: - Slice your chicken into quarters, and add it into a pot with your beef shins. Add water and salt and boil the meat til the chicken is cooked through. After that remove the chicken from the broth but leave the beef shins inside to cook down for longer. - Ground peeled almonds to a fine paste and add it into the stewpot. - Crush green grapes in a bowl, and strain through a cheesecloth. Add the verjuice-like mixture into the stewpot along with some white wine. - In a mortar and pestle, grind together cardamom and cloves. This will act as a replacement for grains of paradise, but if you have some feel free to add those instead. - Add this spice mix into the stewpot, and allow it to simmer. - In a separate skillet, fry the chicken legs in duck fat, oil, or lard. After removing the chicken from the pan, toast some raw almonds using some of the residual oil and fat. Set those aside for later. - Shred the remainder of your chicken until it resembles strings of white chicken. - Top the chickens and almonds back into the pottage. Serve and enjoy!

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