@heyrold__: This pallet is estimated to be around 1800-2000 lbs. Which is too much weight for this Tacoma. Good thing I don’t live far 😬#tacoma4x4

Rold🇵🇭🇺🇸
Rold🇵🇭🇺🇸
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Region: US
Saturday 12 April 2025 04:33:04 GMT
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blackhawc98
C :
I put 1500lbs of sand in the bed of my ford maverick 😅
2025-04-13 00:41:11
315
eg2uz
eg2uz :
Transmission on the way out, gears crying 😭
2025-04-12 18:01:22
2054
mariolopez409
Junk Removal MB & Delivery :
Why would u risk damaging your truck 😔
2025-04-12 20:27:52
1300
tuiman3
Tui :
I used to abuse a company tundra like this. It’s still running to this day, even with a Tacoma; you’ll be fine.
2025-04-13 04:01:31
423
mrennie25
mrennie25 :
Shoulda bought a real truck
2025-04-13 02:19:52
131
bakeyballs
Bakeyballs :
There are minivans out there with engines twice the size 💀😭
2025-04-12 05:56:46
241
daniellrome
︎ :
if tire is not touching the fender you’re good to go weight load doesn’t matter
2025-04-16 22:09:10
5
bigwrigoutdoors
Chris Wrigley :
I stuck a whole pallet of 30 pound cement bags in my 2013 taco, she made it 😭😭😂
2025-04-12 10:13:02
115
thuglifegeorgia
I :
2025-04-13 17:46:18
12
iimminent
︎Chris :
Rip suspension 💀
2025-04-12 16:44:18
447
peepeecacapopo
Lencho(6’5) :
The suspension on my tundra is cooked for lifting too heavy over the years, although Toyotas never die they need to work on stronger trucks😔
2025-04-13 11:13:20
65
user97540702
Mr. X :
Doesn’t want to scratch the bed 😂.
2025-04-13 00:22:22
78
shortware
Shortware :
God forbid you use your suspension…
2025-04-13 05:46:55
152
beauhenry3991
Beau680 :
We know they didn't ask.but nice truck, doing truck stuff
2025-04-13 00:58:12
67
panchovilla016
Pancho Villa :
This new generation Tacoma is COOKED. 🤣 Poor little 4 cylinder.
2025-04-13 05:02:04
21
kylewithamonster868
Kylewithamonster :
god forbid you use a truck like a truck
2025-04-17 02:52:51
16
jawzmean
 :
Now this man bought the truck to serve its purpose lol! 👏
2025-04-13 05:49:48
15
waynesnr_runs
Wayne snr :
A hilux would find a way 😂to
2025-04-13 03:50:30
0
itsmehoovie
itsmehoovie :
It ain't no ranger but I think you'll be fine
2025-04-12 21:12:48
15
notalota
notalota :
Don’t care for new Tacoma look, it’s just a small tundra now they didn’t even try to give it a unique look
2025-04-13 13:22:29
12
03aschivbt9
idk man :
I put 22 bags of quickrete in my Honda Odyssey one time. Idk how many lbs it was but I just thought I’d share
2025-04-13 03:30:58
14
ohayocoshop
Ohayoshop :
Some of these guys grown💀 making there personality there truck. Relax🤣
2025-04-13 03:40:49
9
dilipuffin
mike :
i’d like to see how a tundra would do
2025-04-13 03:28:16
9
jakejoebob
jakejoebob :
Ur good bro, payload on these is 1600 something lol
2025-04-12 08:25:54
6
mack24171
Mack24 :
what's fun about the most underpowered mid sized truck on the road?
2025-05-09 19:32:38
2
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Brown Sugar Cinnamon Raisin Swirl Sourdough Loaf FOR THE DOUGH: • 90g active sourdough starter (¾ cup) • 292g water (1¼ cups) • 450g unbleached bread flour (3¾ cups) • 9g salt (1½ tsp.) INCLUSIONS: • 100g raisins (⅔ cup) • 80g brown sugar (⅓ cup + 1 Tbsp., packed) • 10g cinnamon (1 Tbsp. + 1 tsp.) • 10g flour (1 Tbsp. + 1 tsp.) STEP 1: MIX THE DOUGH In a large mixing bowl, combine your starter and water (whisk until foamy). Add flour and salt and mix until dough comes together. IMPORTANT: Bulk fermentation starts NOW. STEP 2: SLAP & FOLDS Transfer dough to a clean work surface and do 5 minutes of slap & folds or kneading. Cover and let rest for 1 hour. STEP 3: DOUGH STRENGTHENING + RAISINS SOAK RAISINS: Soak raisins in hot water for 10-15 minutes. Drain and pat dry. ROUND 1: Add raisins and complete your first round of stretch & folds, followed by coil folds. Cover and rest 30 minutes. ROUNDS 2-3: Complete 2-3 additional rounds of coil folds, spaced 30 minutes apart. STEP 4: FINISH BULK FERMENTATION Cover and let the dough finish bulk fermenting at room temperature. IMPORTANT: Bulk fermentation time will vary depending on the temp of your environment and starter strength. STEP 5: FILL + SHAPE FILLING: Whisk together the brown sugar, cinnamon and flour. ✨ Shaping Method Created By: @thatsourdoughgal  SHAPING: Lightly flour your work surface and banneton. Turn out the dough and gently shape it into a rectangle. Sprinkle the filling evenly over the dough, leaving a small border around the edges. Fold the sides toward the center, add more filling, then roll the dough tightly (pinch the sides closed as you go). Pinch the ends closed and transfer to your proofing basket. TIP: Wipe away any cinnamon sugar that falls onto your work surface as you go. STEP 6: COLD PROOF Refrigerate for 12-48 hours. STEP 7: PREHEAT Preheat your oven to 450°F with your empty Dutch/Bread oven inside for about 45 minutes. STEP 8: SCORE + BAKE Transfer the cold dough onto parchment paper, score and place into the hot Dutch/Bread oven.  Bake covered for 32-35 minutes, then uncover and bake 5-12 minutes, or until golden brown. STEP 9: COOL Remove from the Dutch/Bread oven immediately and allow the loaf to cool completely before slicing. This is one of my all time favorite inclusions loaves and I hope you love it as much as I do 💛 #sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #sourdoughinclusions
Brown Sugar Cinnamon Raisin Swirl Sourdough Loaf FOR THE DOUGH: • 90g active sourdough starter (¾ cup) • 292g water (1¼ cups) • 450g unbleached bread flour (3¾ cups) • 9g salt (1½ tsp.) INCLUSIONS: • 100g raisins (⅔ cup) • 80g brown sugar (⅓ cup + 1 Tbsp., packed) • 10g cinnamon (1 Tbsp. + 1 tsp.) • 10g flour (1 Tbsp. + 1 tsp.) STEP 1: MIX THE DOUGH In a large mixing bowl, combine your starter and water (whisk until foamy). Add flour and salt and mix until dough comes together. IMPORTANT: Bulk fermentation starts NOW. STEP 2: SLAP & FOLDS Transfer dough to a clean work surface and do 5 minutes of slap & folds or kneading. Cover and let rest for 1 hour. STEP 3: DOUGH STRENGTHENING + RAISINS SOAK RAISINS: Soak raisins in hot water for 10-15 minutes. Drain and pat dry. ROUND 1: Add raisins and complete your first round of stretch & folds, followed by coil folds. Cover and rest 30 minutes. ROUNDS 2-3: Complete 2-3 additional rounds of coil folds, spaced 30 minutes apart. STEP 4: FINISH BULK FERMENTATION Cover and let the dough finish bulk fermenting at room temperature. IMPORTANT: Bulk fermentation time will vary depending on the temp of your environment and starter strength. STEP 5: FILL + SHAPE FILLING: Whisk together the brown sugar, cinnamon and flour. ✨ Shaping Method Created By: @thatsourdoughgal SHAPING: Lightly flour your work surface and banneton. Turn out the dough and gently shape it into a rectangle. Sprinkle the filling evenly over the dough, leaving a small border around the edges. Fold the sides toward the center, add more filling, then roll the dough tightly (pinch the sides closed as you go). Pinch the ends closed and transfer to your proofing basket. TIP: Wipe away any cinnamon sugar that falls onto your work surface as you go. STEP 6: COLD PROOF Refrigerate for 12-48 hours. STEP 7: PREHEAT Preheat your oven to 450°F with your empty Dutch/Bread oven inside for about 45 minutes. STEP 8: SCORE + BAKE Transfer the cold dough onto parchment paper, score and place into the hot Dutch/Bread oven. Bake covered for 32-35 minutes, then uncover and bake 5-12 minutes, or until golden brown. STEP 9: COOL Remove from the Dutch/Bread oven immediately and allow the loaf to cool completely before slicing. This is one of my all time favorite inclusions loaves and I hope you love it as much as I do 💛 #sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #sourdoughinclusions

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