1. Home
  2. Detail

@theadrenalist: Audi RS 7 Exclusive | Akrapovic | #audi #rs7 #audirs7 #audisport #audiperformance #sportscar #mycartype #2025cars #newcar #carsontiktok #luxurycars #viralontiktok

The Adrenalist
The Adrenalist
Open In TikTok:
Region: FR
Monday 10 March 2025 19:04:33 GMT
227250
26384
201
1906

Music

Download

No Watermark .mp4 (7.07MB) No Watermark(HD) .mp4 (75.63MB) Watermark .mp4 (0MB) Music .mp3

Comments

crackersssbish
Oboymedmjolk :
Imagine choosing a bmw over this
2025-03-11 10:46:04
100
jakub.nicgorski
1312 :
Song?
2025-03-12 15:52:01
1
zak.zikar.whitele
Zak Zikar Whiteley :
soon you will be mine🤩😎😇🥰 always liked Audi but this I absolutely love😍😇 soon 😎 so mote it be😎😇
2025-03-12 17:24:53
2
bunty4827
Bunty :
Nice edit 👍👍👍👍👍👍👍
2025-03-12 19:55:21
0
rltroy88146
Troy :
bro german cars are the best, i love audi
2025-03-11 18:34:22
33
alexandru.alx243
Alexandru Alx :
The King
2025-03-11 18:10:21
0
imalddin.veledov
İmaləddin Veledov :
SUPER
2025-03-12 04:47:07
1
hackbrawler42
Audi on Top :
Welcome the Audi AirLanes💪❤️
2025-03-11 19:33:09
7
rafalipski28
rafalipski28 :
❤️❤️❤️❤️super car
2025-03-12 20:49:00
0
michfunboy
Mich Funboy :
Fury 👍
2025-03-12 10:56:12
1
kid__zer0
bekabodaven💫⚡ :
Who wants to race my dodge Challenger srt
2025-03-13 23:14:32
0
myxametkaliev
Marat :
Пушка🔥🔥🔥🔥🔥🔥👍👍👍👍
2025-03-14 00:39:47
1
hida637
Hida :
Allahumma sholli ala sayyidina Muhammad🤲💖
2025-03-13 12:57:57
1
maaroufabelmalk
maaroufabelmalk :
اللهم يارب العالمين ارزقني من فضلك
2025-03-13 17:35:34
0
edgaraguilar103
3DGAR,509 :
Como se llama la canción
2025-03-11 00:43:13
1
user2690728317672
user2690728317672 :
Parler moi pas bm svp
2025-03-12 20:02:03
0
xproshinecar
XproShineCar :
Mega👍👍👍
2025-03-12 17:35:27
0
jannat.bmg
Solitaire :
Mamma miaaaaa😭
2025-03-12 15:19:38
0
9999anna3
Анна :
БОМБА🥰🥰🥰🥰🥰🥰👍👍👍
2025-03-12 23:50:41
1
johnhughesss
johnhughesss :
👏👏
2025-03-13 15:29:19
1
liendorrsa.goat1992
Liendorrsa🇿🇦 :
🥰
2025-03-12 14:18:32
1
silromehrdz
Silvana Romero :
😍😍😍
2025-03-12 16:46:44
0
alya_xqsw
alya_xqsw :
😻😻😻
2025-03-12 15:31:20
0
liendorrsa.goat1992
Liendorrsa🇿🇦 :
🥰
2025-03-11 14:44:38
0
petra.jovanovic4
Petra Jovanovic :
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2025-03-10 21:03:23
1
To see more videos from user @theadrenalist, please go to the Tikwm homepage.

Other Videos

Phần 4| Mùa hè bất tận Cre : Tiểu Bảo audio #xuhuongtiktok #kechuyen #tieuthuyet #lambanhkechuyen #chuyenhaymoingay #fyp #hetflop
Phần 4| Mùa hè bất tận Cre : Tiểu Bảo audio #xuhuongtiktok #kechuyen #tieuthuyet #lambanhkechuyen #chuyenhaymoingay #fyp #hetflop
Extreme GIANT Darts BATTLE ROYALE! 😱🎯😱
Extreme GIANT Darts BATTLE ROYALE! 😱🎯😱
Thank you for watching my video on cooking porterhouse steaks
Thank you for watching my video on cooking porterhouse steaks
Smoked pork butt and braised inside a pumpkin #traegergrills #kendrickbbq #pumpkinseason #porkbutt #smokedpork #Halloween #pumpkincarving @Traeger Grills @MEATER @Messermeister
Smoked pork butt and braised inside a pumpkin #traegergrills #kendrickbbq #pumpkinseason #porkbutt #smokedpork #Halloween #pumpkincarving @Traeger Grills @MEATER @Messermeister
chenle lagi nonton idolanya😭🫶🏼#chenle #zhongchenle #fyp #fypシ
chenle lagi nonton idolanya😭🫶🏼#chenle #zhongchenle #fyp #fypシ
Nostalgia on a plate Chicken, pomme puree, mustard sauce. The dish in question from culinary school was chicken Chardonnay. Pomme puree: 1 lb russet potato 2 c heavy cream-split 1 clove garlic 2 sprigs thyme 1 shallot 4 tbsp butter 1/2 cup grated Parmesan Salt Peel and dice your potatoes. Give them a quick dunk in water to rinse some excess starch and bag them up with 1 cup of heavy cream. Either steam or sous vide at 190°f/87°c for 40 minutes, or until they fall apart when you touch them. Pass through a food mill then pass again through a fine mesh Tammis or sieve. Work in the butter while it’s still warm and reserve. Set up a small pot with the remaining cream and add in the garlic,thyme, and shallot. Steep over low heat for 10-15 minutes. Use this cream to make adjustments to your potatoes. When you’re ready to serve warm up the potatoes and add the infused cream, when you’re happy with the consistency grate in your cheese and adjust your salt. Chicken and sauce: 2 chicken breast skin on 2 shallots-sliced thin 1 clove garlic-sliced 3 tbsp brandy 1/2 c chicken stock 1/2 c heavy cream 1 bay leaf 2 sprigs thyme 2 peppercorns 1 tbsp butter 1 tsp whole grain mustard- or to taste Salt/pepper Salt your chicken breast the day before and let it air dry in the fridge. Preheat a pan over medium heat and add a few tablespoons of oil. Once it starts to shimmer lay the breast in skin side down. Render the skin and get it nice and crispy before browning off all remaining sides of the breast. Place on tray lined with a rack and place in the oven at 375°f/190°c until the internal temp is 158°f/70°c- pull it and let it rest where it will carry over to 165°f-73°c. While it rests start your sauce. In the same pan pour off some of the fat if there is a lot. Add the shallots and garlic, briefly sauté for 2-3 minutes. Deglaze with brandy and scrape up all the brown bits. Once the pan is nearly dry add your chicken stock,thyme, bay leaf, and peppercorns. Reduce it until it’s thick and tacky. Add the cream and reduce once more until it thinly coats a spoon. Strain into a smaller pot and whisk in the cold butter. Add the mustard, and taste. Adjust your seasoning
Nostalgia on a plate Chicken, pomme puree, mustard sauce. The dish in question from culinary school was chicken Chardonnay. Pomme puree: 1 lb russet potato 2 c heavy cream-split 1 clove garlic 2 sprigs thyme 1 shallot 4 tbsp butter 1/2 cup grated Parmesan Salt Peel and dice your potatoes. Give them a quick dunk in water to rinse some excess starch and bag them up with 1 cup of heavy cream. Either steam or sous vide at 190°f/87°c for 40 minutes, or until they fall apart when you touch them. Pass through a food mill then pass again through a fine mesh Tammis or sieve. Work in the butter while it’s still warm and reserve. Set up a small pot with the remaining cream and add in the garlic,thyme, and shallot. Steep over low heat for 10-15 minutes. Use this cream to make adjustments to your potatoes. When you’re ready to serve warm up the potatoes and add the infused cream, when you’re happy with the consistency grate in your cheese and adjust your salt. Chicken and sauce: 2 chicken breast skin on 2 shallots-sliced thin 1 clove garlic-sliced 3 tbsp brandy 1/2 c chicken stock 1/2 c heavy cream 1 bay leaf 2 sprigs thyme 2 peppercorns 1 tbsp butter 1 tsp whole grain mustard- or to taste Salt/pepper Salt your chicken breast the day before and let it air dry in the fridge. Preheat a pan over medium heat and add a few tablespoons of oil. Once it starts to shimmer lay the breast in skin side down. Render the skin and get it nice and crispy before browning off all remaining sides of the breast. Place on tray lined with a rack and place in the oven at 375°f/190°c until the internal temp is 158°f/70°c- pull it and let it rest where it will carry over to 165°f-73°c. While it rests start your sauce. In the same pan pour off some of the fat if there is a lot. Add the shallots and garlic, briefly sauté for 2-3 minutes. Deglaze with brandy and scrape up all the brown bits. Once the pan is nearly dry add your chicken stock,thyme, bay leaf, and peppercorns. Reduce it until it’s thick and tacky. Add the cream and reduce once more until it thinly coats a spoon. Strain into a smaller pot and whisk in the cold butter. Add the mustard, and taste. Adjust your seasoning

About

Legal