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@cidzoxml: am prem 20k di bio #cidzooxml #animeedit #zosesat #presetdibawah5mb #presetalightmotion #soundold #jj2024 #xyzcba

—Cydz ( am prem di bio )
—Cydz ( am prem di bio )
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Region: ID
Thursday 06 March 2025 09:12:03 GMT
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No Watermark .mp4 (5.36MB) No Watermark(HD) .mp4 (5.36MB) Watermark .mp4 (5.36MB) Music .mp3

Comments

sena_alya
alya :
pertama (keknya🗿)
2025-03-06 09:17:08
13
rullllllll0608
Rull syg kmu 💋 :
tutor HD bang biar makin semangat ngedit gua udah make CC+WINK masih ga HD
2025-03-07 06:38:52
10
rambakkeledai
Rambakkeledai :
nama sound yang setelah sound cewe kece apa dah nama nya
2025-03-29 01:37:08
4
blackmoonnn1
Winnn :
preset bg
2025-03-06 23:39:44
4
rayzyankbaik
京–𝙍𝙖𝙮𝙯𝙮𝙆𝙮𝙤𝙠𝙚𝙣` 𝟓𝐅 :
sedang memikirkan konsep 🗿
2025-03-07 07:56:19
1
khariyah.anisa
si hitam :
Jamal Beli Kaset PulangNya Bawa Headset VideoNya Sudah Saya Like Jangan Lupa Turunin Preset .！！！🗿
2025-03-06 15:15:46
1
kusanagi_shin
Kusanagi ✘ Hok :
2,3 makan sepatu presetnya mana atuh
2025-03-07 11:19:39
0
fiianjal121
fiianjal121 :
preset mana bang
2025-03-06 23:12:09
1
ach_xyz77
~-Tenshi♣ :
turun preset kabarin
2025-03-07 07:17:02
1
oyysaklarrr
Saklarrr :
mna prest bg
2025-06-15 01:18:13
0
skylie1945
dimzz. :
izin make preset🙏
2025-03-13 15:19:47
1
azuka212
𝟗𝟗 Zyii 𝐄𝐱𝐬✭ :
di yt ga ada preset suruh cek saluran malah promosi akun ff😹
2025-04-14 06:18:37
6
samzzprime
𝐒𝐚𝐦𝐳𝐳 𝐄𝐥 𝐊𝐚𝐫𝐛𝐢𝐭 :
preset mana 😁
2025-03-07 09:45:53
0
mmura.yk
N1K4 :
yg 1:1 nama karakternya siapa bang
2025-03-07 21:45:53
0
ryeuseiii
𝙻𝚊𝚠𝚛𝚎𝚗𝚌𝚎. :
info kalo dah ada prengset nya😁🗿
2025-03-07 05:21:55
0
skyfg6
LeonardoSukaBigmac :
walah Yoo nari gw,jdi template preset🤭
2025-03-07 11:00:12
3
allf_132
Kató. :
editan ellite preset sulit🗿
2025-03-07 11:09:05
1
zarxyin
pp lanang :
kane or enak
2025-03-06 17:24:24
0
hairil2704
hanzz :
https://aligmotion.lu/ngapain.nyari presetnya
2025-04-11 05:03:01
0
saefulhamdan18
Seaa' :
bang am prem di lu bisa tempel vidio gak
2025-04-14 15:11:44
0
denz.piece7
DEN7 :
prst min
2025-08-03 08:59:59
0
asep_kecimpring
washid_51% :
itu yg bantuin kang lim lawan MC kan ya?🗿
2025-07-10 22:31:49
0
izumi.xyztzy
￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴ :
mana preset 🗿
2025-04-23 07:02:08
0
sc14603
SCCC :
16:9 g ada
2025-04-16 09:59:56
0
ky.gungz
. :
inpo periset manis
2025-03-07 00:10:10
0
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Apparently, all you need to do is add baking soda and your potatoes will be perfectly crispy 🤗 #easyrecipesathome #foodhacks #potatorecipes Ingredients Kosher salt 1/2 teaspoon (4 g) baking soda 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note) 5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat Small handful picked fresh rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced Directions Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately. 3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
Apparently, all you need to do is add baking soda and your potatoes will be perfectly crispy 🤗 #easyrecipesathome #foodhacks #potatorecipes Ingredients Kosher salt 1/2 teaspoon (4 g) baking soda 4 pounds (about 2 kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note) 5 tablespoons (75 ml) extra-virgin olive oil, duck fat, goose fat, or beef fat Small handful picked fresh rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced Directions Adjust oven rack to center position and preheat oven to 450°F (230°C) or 400°F (200°C) if using convection. Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately. 3. When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks. Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
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