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@gobunme: とってって言ってくる人 #コント #CG #アニメ #オリジナル

五分目悟
五分目悟
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Region: JP
Friday 11 July 2025 09:30:00 GMT
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Comments

siiiii5962
おくら :
ごめんなさいお前って言っちゃってwwwwwwwww
2025-07-11 23:49:38
3867
iuiu___0
siiif :
最後若干ホラーなのしぬ
2025-07-11 12:50:16
3447
juri37406
a :
チラズアートが画質良くなった版
2025-07-13 06:17:15
1247
ptrin.0
おすし :
目左右非対称なのめっちゃリアル
2025-07-12 04:52:57
936
gau05505
Gau :
最近こうゆう女よくいるよね虫とれるとこにいたら自分でとってほしい
2025-09-04 07:32:55
36
user6780537874581
えるぅ👑🩷 :
眉毛気になるw
2025-07-11 23:22:33
380
user19583517184418
ウィッシュ :
こんなでっかいてんとう虫いたらテンション上がっちゃう
2025-07-11 09:47:45
379
muariadaisuki
muariadaisuki :
どうやって悪霊持ってきたんだよwww
2025-07-13 05:34:20
330
r1luv_z2
r1luv_z² :
捌きたくないのに捌いてくれるの好き笑
2025-07-11 11:47:14
154
thankk80
thankk :
鶏捌いてもらったあと「ありがとねー！」って言ってるとこ好き
2025-07-11 12:51:53
83
mario47557
James.T :
ピンクのおばさん眉毛剃り残してて草
2025-07-12 10:04:44
52
user3754550533681
ナイトロッド :
どうやって悪霊３体も憑けてきたんだ😂
2025-07-12 11:18:45
50
.a45196
Ak1t0 :
このキャラ口閉じた事ある？
2025-07-11 10:40:23
54
sayasaya_1015526.0
sayasaya_1015526. :
仕返しに身体貼りすぎでしょ😂
2025-07-20 04:15:41
27
user481409036881
ななもも(๑･̑◡･̑๑) :
リアルすぎて怖いって笑
2025-07-11 11:33:29
66
meisa7901
萌沙🌷.* :
ピンクの人の眉毛1部あるの死ぬ笑笑笑笑
2025-07-17 07:12:43
9
miku86260
ルイージくんくんくんくんくんくんくんくんくんくんくんくんくん :
流石に最後は怖い怖い
2025-07-22 13:57:13
5
oasis6254
ガーニャ :
鳥返しの憑かない事に
2025-07-16 00:49:08
8
tenpur2
🏯天満宮🏯 :
命とられてるやん
2025-07-12 10:28:29
8
tikitok.error
キンチャマ :
昔こういう絵面のひきこさんのYouTubeなかった？ホラーのやつ
2025-07-24 06:35:51
6
0918no
0918no :
虫とってとって！って言ったら撮られました
2025-07-29 15:40:45
8
1021honoka
Honoka𐙚 :
ちょっと眉毛残ってるのやめて笑
2025-07-13 02:56:30
8
krskrs_xz
krsxn :
わかるけど私は取りたくない
2025-07-12 01:25:02
6
arone063
ᵣ :
その前に眉毛気にした方がいいよ。
2025-07-15 07:11:57
6
user5875584506109
ひまわり🌻@凡人 レロレロ妹 :
なんかこの前「取って😭」って子がいてもう一人の子が写真撮ってるの思い出して笑い散らかした
2025-07-13 03:23:03
8
To see more videos from user @gobunme, please go to the Tikwm homepage.

Other Videos

Rahasia nya naikin bb bukan cuman di pipi doang dan nggak bikin ngantuk🛒
Rahasia nya naikin bb bukan cuman di pipi doang dan nggak bikin ngantuk🛒
Mushroom Risotto Ingredients: Dried porcini, shiitake, champignon, olive oil, garlic, white wine, parsley, thyme, salt, black pepper, carnaroli or arborio rice, butter, onion, hot broth, parmigiano reggiano, optional truffle oil for finishing. Mushroom Prep: Soak dried porcini in warm water for 15 to 20 minutes. Strain, chop, and keep the porcini liquid. In a sauté pan, add olive oil, garlic, shiitake, champignon, and the chopped porcini. Cook on medium high heat until the mushrooms reduce properly and start concentrating flavor. Add a splash of white wine and let it fully evaporate. Finish with parsley, thyme, salt, and black pepper. Remove the garlic and set the mushrooms aside. Risotto: In a deeper pan, melt butter and add onions. Cook slowly without color. Add the rice and toast for 1 to 2 minutes. Add white wine and let it fully evaporate. Start adding hot broth little by little while stirring. Halfway through, add the mushroom mixture and some of the reserved porcini liquid. Continue cooking about 14 minutes total, until the rice is al dente and creamy. Taste as you go. Off the heat, add parmigiano reggiano and cold butter. Mix aggressively for the mantecatura. Rest 1 minute before serving. Finish: Top with fresh parsley, black pepper, extra parmesan, and optional truffle oil or a sautéed mushroom garnish. Notes: Keep the broth hot the whole time, cold broth ruins the texture. Use vegetable or chicken broth, whatever you have, just keep it warm on the back burner. Stir often, not constantly. Carnaroli holds its bite, arborio works too. Cold butter and real parmesan off the heat makes the mantecatura creamy. The rest minute matters, it lets the rice settle. Serve hot, in a warm bowl.
Mushroom Risotto Ingredients: Dried porcini, shiitake, champignon, olive oil, garlic, white wine, parsley, thyme, salt, black pepper, carnaroli or arborio rice, butter, onion, hot broth, parmigiano reggiano, optional truffle oil for finishing. Mushroom Prep: Soak dried porcini in warm water for 15 to 20 minutes. Strain, chop, and keep the porcini liquid. In a sauté pan, add olive oil, garlic, shiitake, champignon, and the chopped porcini. Cook on medium high heat until the mushrooms reduce properly and start concentrating flavor. Add a splash of white wine and let it fully evaporate. Finish with parsley, thyme, salt, and black pepper. Remove the garlic and set the mushrooms aside. Risotto: In a deeper pan, melt butter and add onions. Cook slowly without color. Add the rice and toast for 1 to 2 minutes. Add white wine and let it fully evaporate. Start adding hot broth little by little while stirring. Halfway through, add the mushroom mixture and some of the reserved porcini liquid. Continue cooking about 14 minutes total, until the rice is al dente and creamy. Taste as you go. Off the heat, add parmigiano reggiano and cold butter. Mix aggressively for the mantecatura. Rest 1 minute before serving. Finish: Top with fresh parsley, black pepper, extra parmesan, and optional truffle oil or a sautéed mushroom garnish. Notes: Keep the broth hot the whole time, cold broth ruins the texture. Use vegetable or chicken broth, whatever you have, just keep it warm on the back burner. Stir often, not constantly. Carnaroli holds its bite, arborio works too. Cold butter and real parmesan off the heat makes the mantecatura creamy. The rest minute matters, it lets the rice settle. Serve hot, in a warm bowl.


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Ternyata peran ayah itu penting ya 🥺 #munafikmelawaniblis #bahayajadimunafik #editfilm #munafiknyaindo #fyppp #rekomemdasifilm #fyp #filmhoror #film #tiktokedit #hororindonesia #filmindonesia #filmmunafik #filmmunafikindonesia #filmhororindonesia #genrehoror #aryasaloka #prosessyuting #ayah #ceritaayah
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