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@jurassicjamez: Quetzalcoatlus scene pack for Primitive War #jurassicworld #primitivewar #jurassicworldevolution3 #dinosaurs #jurassicpark

JurassicJamez
JurassicJamez
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Region: GB
Tuesday 21 October 2025 06:57:36 GMT
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virgil_vandijk3
kswe :
They didn't show thr guy on the floor
2026-08-16 08:21:40
0
georgegeorgedouble
georgegeorgedouble :
Where can i watch it?
2025-10-21 07:32:13
19
ginganinja493
ginganinja493 :
He really just stood there and got eaten critical thinking skills weren’t added to the characters I guess
2026-08-25 20:25:54
8
saraharnold861
Doris :
Ww1 tho
2026-07-24 12:03:39
0
roger.pushaina4
Roger Pushaina :
😘
2026-08-27 02:35:23
0
devils.apprentice5
Idk :P :
😁😁😁
2026-08-14 07:35:52
0
cool_name79537
cool_naim :
@mursid430 вот примерно так
2026-09-10 10:12:17
0
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BROWNIE : -200g de chocolat noir -100g de beurre -2 œufs -80g de sucre -50g de farine -une pincée de fleur de sel Faire fondre le chocolat et le beurre ensemble puis mélanger jusqu’à ce que le mélange devienne lisse. Dans un saladier, faire mousseux les œufs et le sucre. Ajouter la farine et la fleur de sel puis mélanger. Verser dans un moule rectangle chemisé puis enfourner à 170 degrés pendant 15 min (pour un résultat ultra fudge) Laisser refroidir, démouler, nettoyer le moule puis reposer le brownie. CHANTILLY MASCARPONE : -125g de mascarpone -300g de crème liquide entière -vanille -30g de sucre Monter en chantilly avec les crèmes bien froides (ça prend 3 min environs) Étaler la crème sur le brownie le plus lisse possible, réserver au frais. CARAMEL : -150g de sucre -200g de crème liquide entière -50g de beurre Faire un caramel à sec avec le sucre, quand le sucre est bien fondu, ajouter en 3x la crème chaude. Laisser réduire puis éteindre le feu. Ajouter le beurre, bien mélanger pour obtenir un caramel lisse. Vous pouvez mixer au mixeur plongeant pour obtenir un mélange ultra lisse. Laisser refroidir puis quand le caramel est bien tiède, ajouter du colorant vert puis verser sur la crème et étaler le plus rapidement possible. Saupoudrer de fleur de sel et laisser au frigo une bonne heure. Passer un couteau chaud pour décoller la crème des parois puis décercler. Couper en 8 avec un couteau bien chaud. Avec du chocolat noir 70% et blanc décorer les gâteaux (pour colorer le chocolat blanc j’ai utilisé du colorant liposoluble) 🇬🇧BROWNIE: -200g dark chocolate -100g butter -2 eggs -80g sugar -50g flour -a pinch of sea salt Melt the chocolate and butter together, then mix until smooth. In a bowl, whisk the eggs and sugar until foamy. Add the flour and sea salt, then mix until combined. Pour into a lined rectangular pan and bake at 170°C for 15 minutes for an ultra-fudgy texture. Let cool, remove from the pan, clean the pan, then place the brownie back inside. MASCARPONE WHIPPED CREAM: -125g mascarpone -300g heavy whipping cream -vanilla -30g sugar Whip everything together until stiff peaks form, making sure the cream and mascarpone are very cold. It should take around 3 minutes. Spread the whipped cream over the brownie as smoothly as possible, then refrigerate. CARAMEL: -150g sugar -200g heavy whipping cream -50g butter Make a dry caramel by heating the sugar in a saucepan. Once the sugar has completely melted, gradually add the hot cream in 3 additions. Let the caramel reduce, then turn off the heat. Add the butter and mix well until smooth. You can use an immersion blender for an extra-smooth texture. Let cool, then once the caramel is lukewarm, add green food coloring and pour it over the cream. Spread it out as quickly as possible. Sprinkle with sea salt and refrigerate for about 1 hour. Run a hot knife around the edges to loosen the cream, then remove the pan. Cut into 8 pieces using a hot knife. Decorate the brownies with 70% dark chocolate and white chocolate. To color the white chocolate, I used oil-based food coloring. #michaeljackson #thriller #halloweenideas
BROWNIE : -200g de chocolat noir -100g de beurre -2 œufs -80g de sucre -50g de farine -une pincée de fleur de sel Faire fondre le chocolat et le beurre ensemble puis mélanger jusqu’à ce que le mélange devienne lisse. Dans un saladier, faire mousseux les œufs et le sucre. Ajouter la farine et la fleur de sel puis mélanger. Verser dans un moule rectangle chemisé puis enfourner à 170 degrés pendant 15 min (pour un résultat ultra fudge) Laisser refroidir, démouler, nettoyer le moule puis reposer le brownie. CHANTILLY MASCARPONE : -125g de mascarpone -300g de crème liquide entière -vanille -30g de sucre Monter en chantilly avec les crèmes bien froides (ça prend 3 min environs) Étaler la crème sur le brownie le plus lisse possible, réserver au frais. CARAMEL : -150g de sucre -200g de crème liquide entière -50g de beurre Faire un caramel à sec avec le sucre, quand le sucre est bien fondu, ajouter en 3x la crème chaude. Laisser réduire puis éteindre le feu. Ajouter le beurre, bien mélanger pour obtenir un caramel lisse. Vous pouvez mixer au mixeur plongeant pour obtenir un mélange ultra lisse. Laisser refroidir puis quand le caramel est bien tiède, ajouter du colorant vert puis verser sur la crème et étaler le plus rapidement possible. Saupoudrer de fleur de sel et laisser au frigo une bonne heure. Passer un couteau chaud pour décoller la crème des parois puis décercler. Couper en 8 avec un couteau bien chaud. Avec du chocolat noir 70% et blanc décorer les gâteaux (pour colorer le chocolat blanc j’ai utilisé du colorant liposoluble) 🇬🇧BROWNIE: -200g dark chocolate -100g butter -2 eggs -80g sugar -50g flour -a pinch of sea salt Melt the chocolate and butter together, then mix until smooth. In a bowl, whisk the eggs and sugar until foamy. Add the flour and sea salt, then mix until combined. Pour into a lined rectangular pan and bake at 170°C for 15 minutes for an ultra-fudgy texture. Let cool, remove from the pan, clean the pan, then place the brownie back inside. MASCARPONE WHIPPED CREAM: -125g mascarpone -300g heavy whipping cream -vanilla -30g sugar Whip everything together until stiff peaks form, making sure the cream and mascarpone are very cold. It should take around 3 minutes. Spread the whipped cream over the brownie as smoothly as possible, then refrigerate. CARAMEL: -150g sugar -200g heavy whipping cream -50g butter Make a dry caramel by heating the sugar in a saucepan. Once the sugar has completely melted, gradually add the hot cream in 3 additions. Let the caramel reduce, then turn off the heat. Add the butter and mix well until smooth. You can use an immersion blender for an extra-smooth texture. Let cool, then once the caramel is lukewarm, add green food coloring and pour it over the cream. Spread it out as quickly as possible. Sprinkle with sea salt and refrigerate for about 1 hour. Run a hot knife around the edges to loosen the cream, then remove the pan. Cut into 8 pieces using a hot knife. Decorate the brownies with 70% dark chocolate and white chocolate. To color the white chocolate, I used oil-based food coloring. #michaeljackson #thriller #halloweenideas
Bỉm Moony 5 bịch zá hời #thegioibimsua0 #bimmoony
Bỉm Moony 5 bịch zá hời #thegioibimsua0 #bimmoony
This $20B airport was built to sink into the ocean — and it's still happening today. 🇯🇵✈️ The engineering behind Kansai is unreal. Kansai Airport cost $20 billion to build. The moment it opened, it started sinking into the ocean , three centimetres every single year. And engineers always knew it would never stop. So Japan did something no country had ever tried. They hide hydraulic jacks beneath the entire terminal. As the island sinks, the building silently rises to meet it. Right now, those jacks are working. The airport is fighting the ocean in real time. The bridge connecting it to the mainland? Built as two completely separate structures side by side, because if they were joined, the sinking island would tear them apart. This airport has been proving engineers wrong for 30 years. And if you're flying into Osaka, you're landing on an island that was never supposed to survive. #kansai
This $20B airport was built to sink into the ocean — and it's still happening today. 🇯🇵✈️ The engineering behind Kansai is unreal. Kansai Airport cost $20 billion to build. The moment it opened, it started sinking into the ocean , three centimetres every single year. And engineers always knew it would never stop. So Japan did something no country had ever tried. They hide hydraulic jacks beneath the entire terminal. As the island sinks, the building silently rises to meet it. Right now, those jacks are working. The airport is fighting the ocean in real time. The bridge connecting it to the mainland? Built as two completely separate structures side by side, because if they were joined, the sinking island would tear them apart. This airport has been proving engineers wrong for 30 years. And if you're flying into Osaka, you're landing on an island that was never supposed to survive. #kansai
دلی هەموو کورد💕
دلی هەموو کورد💕
True or not? #us #fyp #johnkiriakou
True or not? #us #fyp #johnkiriakou
Có 2 chục là nâng cấp được tính năng đồng hồ cho xế íu #donghodientu #donghodientuxemay #huyenhoihareview
Có 2 chục là nâng cấp được tính năng đồng hồ cho xế íu #donghodientu #donghodientuxemay #huyenhoihareview

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