@getto451: Alla clips ifrån @homo #samme #samme459111 #samme459 #edit #blowup? #viral?

justasickguy
justasickguy
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Thursday 06 February 2025 22:03:56 GMT
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svantegustavsson2
Svante12356🛸🛸🛸 :
Angry samme🔥
2025-02-08 20:22:50
3
_blrz
blrz ᛝ :
Based samme
2025-02-08 08:26:23
36
llapaen
￶ :
aint no way han sa de till henne💔😭
2025-02-06 22:44:35
175
bratkoblyat
CubaLover❤️ :
Samme måste se denna
2025-02-08 16:15:36
15
al3xtherizzler
Al3xtherizzler :
Jag sa till samme har du några skräck spel du kan spela på twitch han crasha ut på mig liksom du bestämmer inte vad jag ska spela din och allting mannen brodern måste chilla
2025-02-09 01:40:42
0
user284637487
user284637487 :
🥶🥶🥶😮‍💨😮‍💨😮‍💨
2025-02-08 12:52:50
6
typshiii011
. :
@whatwhat021
2025-02-08 23:57:18
0
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🧀 VEGAN PARMESAN 🧀  After making my own plant-based versions of mozzarella and cheddar, I knew there was just one cheese left to tackle: THE PARMESAN. Parmesan really is the iconic, all-time greatest flavor game-changer of the cheese world. I have been SO disappointed with most store-bought, brand-name vegan parmesans. Not enough tang, not enough bite, too salty, too bland. And while I am at times partial to making a “nutty parm” with almonds and nutritional yeast, those just don’t cut it. This version has it all: The color, the texture, the craggy structure, the grateability, and the one-of-a-kind, savory-tangy, melt-in-your mouth flavor. This is it, my friends. Vegan Parmesan is HERE 🙏🏼 ingredients 1 cup soy milk 1/2 cup refined (odorless) coconut oil, melted 150g potato starch 5 tbsp nutritional yeast 3/4 tsp citric acid (or 1 1/2 tsp lemon juice) 2 tbsp white miso paste 1 tsp mushroom umami seasoning (I used Trader Joe’s) 1/4 tsp mustard powder 1 1/2 tsp kosher salt preparation add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy! shout out to @schoolnightvegan and @mensch.chef for the inspo on this one. I am very grateful for their creative spirit and presence in the vegan community 🫶🏼they each have vegan parmesan recipes, and both use a combo of potato starch, odorless coconut oil, and soy milk for their cheeses. these ingredients served as the base for my own recipe. #vegan #vegancheese #veganparmesan #veganrecipes #fyp
🧀 VEGAN PARMESAN 🧀 After making my own plant-based versions of mozzarella and cheddar, I knew there was just one cheese left to tackle: THE PARMESAN. Parmesan really is the iconic, all-time greatest flavor game-changer of the cheese world. I have been SO disappointed with most store-bought, brand-name vegan parmesans. Not enough tang, not enough bite, too salty, too bland. And while I am at times partial to making a “nutty parm” with almonds and nutritional yeast, those just don’t cut it. This version has it all: The color, the texture, the craggy structure, the grateability, and the one-of-a-kind, savory-tangy, melt-in-your mouth flavor. This is it, my friends. Vegan Parmesan is HERE 🙏🏼 ingredients 1 cup soy milk 1/2 cup refined (odorless) coconut oil, melted 150g potato starch 5 tbsp nutritional yeast 3/4 tsp citric acid (or 1 1/2 tsp lemon juice) 2 tbsp white miso paste 1 tsp mushroom umami seasoning (I used Trader Joe’s) 1/4 tsp mustard powder 1 1/2 tsp kosher salt preparation add all ingredients to a blender and blend until smooth & creamy. transfer mixture to either one medium-sized or two small-sized glass storage containers (I used Pyrex). optionally mix in 1/2 tsp flaky salt with each mixture. smooth out with a spatula, cover with a lid, then steam for about 40-50 mins (I used bamboo steamers but feel free to just use a strainer over a pot with boiling water; I’d recommend putting a lid over everything). remove from the steamer, rest 30 mins, then pop in the fridge to set up for at least 4 hours but preferably overnight. take out, slice into wedges, and enjoy! shout out to @schoolnightvegan and @mensch.chef for the inspo on this one. I am very grateful for their creative spirit and presence in the vegan community 🫶🏼they each have vegan parmesan recipes, and both use a combo of potato starch, odorless coconut oil, and soy milk for their cheeses. these ingredients served as the base for my own recipe. #vegan #vegancheese #veganparmesan #veganrecipes #fyp

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