@s9gidfuz11: Trump recrute pour l’Iran et la colère explose : « Qu’il envoie d’abord Barron ! » 😡🇺🇸 #Trump #SendBarron #GuerrePourIsraël #ManifestationMassive #RecrutementForcé

s9gidfuz11
s9gidfuz11
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Region: US
Tuesday 10 March 2026 13:26:22 GMT
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rachidakhairat1
Rachida Khairat :
🤔🤔🤔🤔
2026-04-04 11:41:42
0
sasha404991
sasha404 :
2026-03-11 23:09:49
0
boualibouali747
Bouali Bouali :
c'est ça votre démocratie que vous voulez l'appliquer pour les autres
2026-03-13 13:13:30
5
h.tydou
Le vainqueur :
Trump prix Nobel de la guerre
2026-03-13 09:52:04
5
user68229245
pere lass 2 :
merci les americains
2026-03-11 07:06:03
11
utilisateurrr.int
utilisateurrr.introuvabllleee :
Trop peur de mourir
2026-03-10 16:49:35
8
jean68642
Jean :
comment on appelle ça c'est de la dictature américaine
2026-03-13 12:05:32
4
mea.culpa66
Mea Culpa :
À ouï Exactement ce Trump s'en fou des autres
2026-03-12 23:33:00
2
papy7399
papy :
encore des faussetés 🤣🤣🤣🤣
2026-03-11 15:40:08
4
paulkakudji312
paulkakudji312 :
mensonge
2026-03-12 06:29:20
0
danboutin1
danboutin1 :
serait protéger et serais loins de celas campagne de menteur
2026-03-11 15:00:55
0
lily.oth
Lily Oth :
il est malade
2026-03-14 20:10:04
0
fatma.memisevic
Fatma Memisevic :
il a trois fils
2026-03-11 11:13:25
0
user11201200709843
user11201200709843 :
la folie de Trump.
2026-03-31 15:44:41
0
gilles2227
Gilles :
@mensonge 😁😁😂😂
2026-03-11 23:14:32
0
bitcoin.sory
sory titok :
c'est bien
2026-03-11 17:09:34
0
benamarbensayah5
46 :
vive la jeunesse américaine non à la guerre
2026-03-29 22:11:03
0
ouldalitouati
Ouldali Touati :
Et il se proclame démocrate
2026-03-25 20:59:49
0
pommesadam
pommesadam :
😡😡😡
2026-03-10 19:18:02
2
hassouna.aloui
hassounaaloui2 :
🙏🙏🙏
2026-03-14 04:43:15
0
taieb.laroui
Taieb Laroui :
😳😳😳
2026-03-11 23:48:55
0
claudvyufcs
CLAUDE N'GUESSAN :
🥰🥰🥰
2026-03-27 07:46:51
0
sihemyekhlef
sihemyekhlef :
😡😡😡
2026-03-11 05:32:16
0
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Scotch Eggs - Pub Grub - Episode 3 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Scotch Eggs: Makes 4: Ingredients: Mustard Sauce: 1 tbsp olive oil 1/2 shallot 1 shot of single malt whisky 1/2 juice of lemon 1 tbsp honey 1 1/2 tbsp wholegrain mustard 1 tsp english mustard  1 tsp white wine vinegar 1/2 tsp pepper 1/2 tsp sea salt flakes 3-4 tbsp mayonnaise Scotch Eggs: 6 Eggs 6 quality pork sausages - @macburnhamfamilybutchers  1/4 cup fresh parsley  1/5 cup fresh sage 1 1/2 tbsp dijon mustard  1 tsp sea salt flakes 1 tsp black pepper 1 cup flour 1 cup panko breadcrumbs  2-3 litres of veg oil for frying  Method: Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off. Add salt, pepper, and any remaining ingredients except for mayonnaise. Stir until smooth. Remove from heat and stir in mayonnaise. Set aside. Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside. Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt, and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape. Place a peeled egg in the centre of each patty and shape the meat evenly around the egg until sealed. Chill for 30 minutes. Beat the remaining 2 eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each sausage-encased egg in flour, then egg, and finally breadcrumbs. Chill while heating the oil. Fill a deep saucepan halfway with oil and heat to 160°C (use a cooking thermometer or test with bread - it should sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels. Cut Scotch eggs in half, place on a plate with mustard sauce, and garnish with chives. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #scotchegg #scotcheggs
Scotch Eggs - Pub Grub - Episode 3 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Scotch Eggs: Makes 4: Ingredients: Mustard Sauce: 1 tbsp olive oil 1/2 shallot 1 shot of single malt whisky 1/2 juice of lemon 1 tbsp honey 1 1/2 tbsp wholegrain mustard 1 tsp english mustard 1 tsp white wine vinegar 1/2 tsp pepper 1/2 tsp sea salt flakes 3-4 tbsp mayonnaise Scotch Eggs: 6 Eggs 6 quality pork sausages - @macburnhamfamilybutchers 1/4 cup fresh parsley 1/5 cup fresh sage 1 1/2 tbsp dijon mustard 1 tsp sea salt flakes 1 tsp black pepper 1 cup flour 1 cup panko breadcrumbs 2-3 litres of veg oil for frying Method: Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened. Pour in whisky and flambé by igniting with a hob lighter. Allow alcohol to burn off. Add salt, pepper, and any remaining ingredients except for mayonnaise. Stir until smooth. Remove from heat and stir in mayonnaise. Set aside. Bring a large pot of water to a boil. Carefully lower in 4 eggs and cook for 5 minutes for a runny yolk or 6 minutes for a firmer yolk. Transfer eggs to ice water to cool. Peel and set aside. Remove sausage meat from casings and place in a bowl. Add herbs, mustard, salt, and pepper. Mix well. Divide sausage meat mixture into 4 portions. Flatten each portion into a patty shape. Place a peeled egg in the centre of each patty and shape the meat evenly around the egg until sealed. Chill for 30 minutes. Beat the remaining 2 eggs. Prepare three bowls with flour, beaten eggs, and breadcrumbs. Roll each sausage-encased egg in flour, then egg, and finally breadcrumbs. Chill while heating the oil. Fill a deep saucepan halfway with oil and heat to 160°C (use a cooking thermometer or test with bread - it should sizzle and turn golden brown in 40 seconds). Deep fry 2-3 eggs at a time for 6-8 minutes until crisp and golden brown. Drain on paper towels. Cut Scotch eggs in half, place on a plate with mustard sauce, and garnish with chives. Enjoy! #pubfood #britishfood #british #ukfood #series #pubgrub #scotchegg #scotcheggs

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