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@d4ivizinho07: #cristianoronaldo #xyzbca #Viral #fyp

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Region: PA
Friday 17 January 2025 05:08:47 GMT
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Comments

mexeditz4
Xanderedits34 🇲🇽 :
haven't heard this sound for a while....
2025-01-18 21:18:53
344
idk_bruv41712
idk :
" worst ways people have died " ahh audio😭🙏
2025-01-19 00:51:26
349
tbone6199
Tbone619 :
if he never got injured ☠
2025-01-20 07:46:07
0
phutifusiguro
Fushiguro伏黒💫🧙 :
"a case the never sat with me right" Ahh sound
2025-01-19 05:38:56
9
fut.bwin_
fut.bwin :
Ronaldo is dangerous 💀
2025-01-19 06:21:14
57
dxreckzz.10
XZ :
the song brings back bad memories 🌚
2025-01-17 05:52:22
104
lin.ftbl
lin.ftbl"_" :
I used to be scared of ts💔💔💔
2025-01-19 11:03:15
29
samo2906
﮼سامان𓆩❤️‍🔥⃤𓆪 :
The nightmare of all clubs☠️🥶
2025-01-20 11:25:10
1
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COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 57 - Russian Sturgeon • BIN: Acipenser gueldenstaedtii FR: Esturgeon du Danube GER: Russischer Stör / Donaustör ESP: Esturión del Danubio  IT: Storione danubiano CRO / SRB: Dunavska jesetra HU: Vágo tok RUSS: Ruskii osetr •  The most decadent, lavish and indulgent recipe thus far: baked Russian sturgeon with an Oscietra caviar beurre blanc (oh, and a crispy potato galette base). One of the highest quality caviars supplied by: Caviar Sturia Sturgeon supplied by: Fin and Bone Fulham Recipe inspired by: @Wilderness Cooking • Ingredients (serves 4): 1 x 1.5-2kg whole sturgeon Bouquet garni: 1 leek Generous selection of your favourite herbs Potato galette: 1kg starchy / mealy potatoes 150g clarified butter Beurre blanc: 50ml white wine 50ml vinegar 1 minced shallot 2 bay leaves 10 white peppercorns 25ml double cream 200g cold butter Chopped chives Splash of lemon juice 50g Oscietra caviar • Recipe: 1. Prep the sturgeon and remove the vizigu / viziga (notochord) from the fish as shown in this reel. Make a lovely bouquet garni and place it inside the fish’s ventral cavity. 2. Potato galette: start by slicing the potatoes ultra thin, mix with the clarified butter and arrange in 3-4 layers inside the baking dish and cover with parchment paper. Bake at 180C for 30 minutes. Remove the baking paper, place the sturgeon on top of the galette and cover with aluminium foil. Gently bake at 140C for 30 min. Remove the aluminium foil and finish cooking the lot at 220C for 8-10 minutes or until the potatoes a nice and crisp. Take out of the oven and let rest for about 10 minutes, then gently peel off the fish skin. 3. Beurre blanc: combine wine, vinegar, shallots, bay leaves and peppercorns in a sauce pot and reduce to almost a glaze. Add the double cream, bring to a boil and gently whisk in the butter. Sieve off and add some lemon juice to taste, the chives and the caviar. Spoon over the roasted sturgeon and enjoy! •  #sturgeon #caviar #oscietracaviar #caviarlovers #fishrecipe #sundayroast
COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 57 - Russian Sturgeon • BIN: Acipenser gueldenstaedtii FR: Esturgeon du Danube GER: Russischer Stör / Donaustör ESP: Esturión del Danubio  IT: Storione danubiano CRO / SRB: Dunavska jesetra HU: Vágo tok RUSS: Ruskii osetr •  The most decadent, lavish and indulgent recipe thus far: baked Russian sturgeon with an Oscietra caviar beurre blanc (oh, and a crispy potato galette base). One of the highest quality caviars supplied by: Caviar Sturia Sturgeon supplied by: Fin and Bone Fulham Recipe inspired by: @Wilderness Cooking • Ingredients (serves 4): 1 x 1.5-2kg whole sturgeon Bouquet garni: 1 leek Generous selection of your favourite herbs Potato galette: 1kg starchy / mealy potatoes 150g clarified butter Beurre blanc: 50ml white wine 50ml vinegar 1 minced shallot 2 bay leaves 10 white peppercorns 25ml double cream 200g cold butter Chopped chives Splash of lemon juice 50g Oscietra caviar • Recipe: 1. Prep the sturgeon and remove the vizigu / viziga (notochord) from the fish as shown in this reel. Make a lovely bouquet garni and place it inside the fish’s ventral cavity. 2. Potato galette: start by slicing the potatoes ultra thin, mix with the clarified butter and arrange in 3-4 layers inside the baking dish and cover with parchment paper. Bake at 180C for 30 minutes. Remove the baking paper, place the sturgeon on top of the galette and cover with aluminium foil. Gently bake at 140C for 30 min. Remove the aluminium foil and finish cooking the lot at 220C for 8-10 minutes or until the potatoes a nice and crisp. Take out of the oven and let rest for about 10 minutes, then gently peel off the fish skin. 3. Beurre blanc: combine wine, vinegar, shallots, bay leaves and peppercorns in a sauce pot and reduce to almost a glaze. Add the double cream, bring to a boil and gently whisk in the butter. Sieve off and add some lemon juice to taste, the chives and the caviar. Spoon over the roasted sturgeon and enjoy! •  #sturgeon #caviar #oscietracaviar #caviarlovers #fishrecipe #sundayroast

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