1. Home
  2. Detail

@mackensiermintz: fit checkkkk

Mackensie Mintz
Mackensie Mintz
Open In TikTok:
Region: US
Wednesday 19 June 2024 19:39:46 GMT
155103
10321
10
33

Music

Download

No Watermark .mp4 (2.86MB) No Watermark(HD) .mp4 (14.63MB) Watermark .mp4 (2.88MB) Music .mp3

Comments

david.meadows
David Meadows :
I do
2024-06-19 19:52:38
45
jimmyjohnsisgood
nick :
WHERE ARE THE PANTS FROMMM???
2024-06-20 00:47:09
8
retired.ginger
alli🧘‍♀️ :
omg where r these pants from
2024-06-20 00:31:13
3
mia_fulcher
Mia Fulcher :
Do you have a tattoo tour up?
2024-06-24 00:50:55
0
sophia._.iltl
💫SOPH💫 :
So pretty ❤️
2024-06-19 20:55:10
0
chryssamanikaselite
Chryssa Manikas :
Beautiful
2024-06-22 02:18:50
0
kateziewacz
Katarzyna Ziewacz :
Great outfit! 😊
2024-06-19 20:56:12
0
bailedll
Bailé Lillard :
Ltk??
2024-06-21 16:31:57
0
firefighters_fan1
Firefighters_Fan1 :
Beautiful🥰
2024-06-19 19:46:31
0
To see more videos from user @mackensiermintz, please go to the Tikwm homepage.

Other Videos

ใช้โฟร์ทรี + บูสเตอร์ เหตุผลดีกว่าเดิม 4 เท่า #โฟร์ทรี #4tree #4treebooster booster #เพื่อคนเกษตร
ใช้โฟร์ทรี + บูสเตอร์ เหตุผลดีกว่าเดิม 4 เท่า #โฟร์ทรี #4tree #4treebooster booster #เพื่อคนเกษตร
$4 🔪 vs. $400 🔪 The knives in this video... $50-$100 Zwilling Twin Signature 8
$4 🔪 vs. $400 🔪 The knives in this video... $50-$100 Zwilling Twin Signature 8" $100-$200 Zwilling Pro 8" $200-$300 Zwilling Kramer Carbon Steel 8" $400 Zwilling Kramer Euroline Damascus 8" No matter what your budget is for a knife, remember that YOU are the most important factor in your kitchen. A ford and ferrari go the same speed in traffic, so choose a knife that matches your skills, priorities and expectations. And as your skills increase, you will come to appreciate the added performance and design of the more expensive knives. If you want to buy a more affordable knife, I strongly recommend buying one from a company that ALSO makes expensive knives. That’s why I reached out to @zwilling_USA to sponsor this post. They make knives for EVERY budget, with the same commitment to quality going into their @henckels_usa value brand that they have for their top of the line @ZWILLING USA knives. I’ll be making some more content with them in the coming months to talk about knife skills and answer some common questions, so please let me know if there is anything you’d like me to include. #knives #knifeskills #sponsored #zwilling1731 #cooking
The most important rule for pizza is to just eat what you like…, but Neapolitan Pizza is more regulated than Wall St and TSA combined and maybe that’s why Naples has some of the best pizza in the world no matter which pizzeria you go to. Seriously, I lived there for a month and didn’t have a bad pizza once. It’s impressive, but THAT is what rules are for. Not to condemn other pizzas as inferior, but to maintain a quality that you can count on. Bravissimo, Napoli! La tua pizza è buonissima. Warning: This recipe really doesn’t work out too well if you are cooking in a home oven. You really need something like a @Gozney Arc or an @Ooni Pizza Ovens to get up to a high enough temperature… or a friend like @leannecitrone who has the setup of my DREAMS. Thanks so much for having us over for an amazing pizza night. For anyone who want’s to try their hand at an authentic Margherita… here you go! It’s in metric because… it’s Italian. Ingredients: - Water 1l - Salt 40-60 g - Yeast (based on temperature and humidity): Fresh yeast - 0.1-3 grams Mother Yeast - 5-20% of flour used Dry yeast - 1/3 of fresh yeast used (1 gram of dry for 3 grams of fresh) - Flour 1,600-1,800g Mix the dough in the order of the video, water, yeast, flour, and then salt once the dough has formed. Knead for a few minutes, but most of the gluten will develop during the first 2hr rest under a damp cloth. Form little balls of 200 - 280 g, to obtain a pizza with a diameter between 22 and 35 cm. Rest those covered for 2 hours, then place them in the fridge for another 6-22 hours. Remove the doughballs an hour before you’re going to cook them so that they can return to room temp. Spread them in as little flour as possible, and top with Peeled and crushed San Marzano Tomatoes 60 – 80 g ( 1% salted)* Buffalo or cow mozzarella/ fior di latte** 80 – 100 g Fresh basil some leaves Grated hard cheese (optional) 5 - 7 g Extra virgin olive oil 6 – 7 g (tolerance +20%) *Peeled S.Marzano tomato from Agro Sarnese-Nocerino. D.O.P. The use of fresh or industrial peeled tomatoes “Roma type long tomatoes”, preferably Italian, is permitted The procedure involves preparing the tomato sauce by salting it and not adding salt directly to the pizza disc. In detail, for 1kg of peeled tomato the quantity of salt to add is approximately 10-12g, in the case of S. Marzano tomato, which is already a tastier product, the quantity to add is approximately 7-10g per kg. **Mozzarella Buffalo mozzarella from Campania D.O.P. #margherita #pizza #italianfood #margheritapizza #neapolitanpizza
The most important rule for pizza is to just eat what you like…, but Neapolitan Pizza is more regulated than Wall St and TSA combined and maybe that’s why Naples has some of the best pizza in the world no matter which pizzeria you go to. Seriously, I lived there for a month and didn’t have a bad pizza once. It’s impressive, but THAT is what rules are for. Not to condemn other pizzas as inferior, but to maintain a quality that you can count on. Bravissimo, Napoli! La tua pizza è buonissima. Warning: This recipe really doesn’t work out too well if you are cooking in a home oven. You really need something like a @Gozney Arc or an @Ooni Pizza Ovens to get up to a high enough temperature… or a friend like @leannecitrone who has the setup of my DREAMS. Thanks so much for having us over for an amazing pizza night. For anyone who want’s to try their hand at an authentic Margherita… here you go! It’s in metric because… it’s Italian. Ingredients: - Water 1l - Salt 40-60 g - Yeast (based on temperature and humidity): Fresh yeast - 0.1-3 grams Mother Yeast - 5-20% of flour used Dry yeast - 1/3 of fresh yeast used (1 gram of dry for 3 grams of fresh) - Flour 1,600-1,800g Mix the dough in the order of the video, water, yeast, flour, and then salt once the dough has formed. Knead for a few minutes, but most of the gluten will develop during the first 2hr rest under a damp cloth. Form little balls of 200 - 280 g, to obtain a pizza with a diameter between 22 and 35 cm. Rest those covered for 2 hours, then place them in the fridge for another 6-22 hours. Remove the doughballs an hour before you’re going to cook them so that they can return to room temp. Spread them in as little flour as possible, and top with Peeled and crushed San Marzano Tomatoes 60 – 80 g ( 1% salted)* Buffalo or cow mozzarella/ fior di latte** 80 – 100 g Fresh basil some leaves Grated hard cheese (optional) 5 - 7 g Extra virgin olive oil 6 – 7 g (tolerance +20%) *Peeled S.Marzano tomato from Agro Sarnese-Nocerino. D.O.P. The use of fresh or industrial peeled tomatoes “Roma type long tomatoes”, preferably Italian, is permitted The procedure involves preparing the tomato sauce by salting it and not adding salt directly to the pizza disc. In detail, for 1kg of peeled tomato the quantity of salt to add is approximately 10-12g, in the case of S. Marzano tomato, which is already a tastier product, the quantity to add is approximately 7-10g per kg. **Mozzarella Buffalo mozzarella from Campania D.O.P. #margherita #pizza #italianfood #margheritapizza #neapolitanpizza
Probably the last video of “Michael once said” 😭 #michaeljackson #michaeljacksonedit #fyp #xyzbca #viral #foryoupage #meme #funny
Probably the last video of “Michael once said” 😭 #michaeljackson #michaeljacksonedit #fyp #xyzbca #viral #foryoupage #meme #funny
معليش طويل المقطع بس فيه الف اغنيه#fyp #foryou #foryoupage
معليش طويل المقطع بس فيه الف اغنيه#fyp #foryou #foryoupage
تصدق الضيق متضايق عشاني ؟ #معن_السرحاني #fypシ #foryou
تصدق الضيق متضايق عشاني ؟ #معن_السرحاني #fypシ #foryou

About

Legal