@yzx_omexalm: #fyppppppppppppppppppppppp #foryoupage #fyp #frases #ego

Omexxman20

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Wednesday 18 March 2026 12:21:34 GMT

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Comments

holaxd :

alguien que me los traduzca no se hablar factos

2026-03-18 19:05:57

234

Morales アン :

soy mujer y digo que si es verdad

2026-03-18 19:30:45

761

XTMARTINXT :

hola usted ve esto no lo puedo aser por tremendo facto q soltó

2026-03-18 15:25:23

212

gustos ff :

y recuerda no críticar a una mujer porque ella te dio la vida

2026-03-20 02:39:20

11

💥Mika💥 :

y si el mismo se pone celoso por cualquier cosa y yo ni hago nada?

2026-07-24 01:50:45

3

𝓝𝓾𝓿𝓲𝓪《𝓱𝓸𝓻𝓲 𝓿𝓮𝓻》💥♡ :

Soy mujer pero es verdad

2026-07-24 00:41:01

11

ジーザス :

No es viral porque el diamante es difícil de encontrar

2026-03-19 01:01:30

98

madera :

este comentario tendrá menos like que el video 😊

2026-03-19 13:03:58

10

𝔗𝔥𝔦𝔞𝔤𝔬 :

2026-03-18 18:01:34

7

KAM :

bas a llegar muy lejos bro💪

2026-03-18 12:59:29

18

𝓐𝔁𝓮𝓵 :

2026-03-18 19:25:50

21

-. .. -.-. --- .-.. .- ...💖💖 :

2026-03-18 18:08:04

19

Jeremi Mejia :

Feliz día del hombre a todos 🎉🎉

2026-03-19 15:08:10

13

C✌ :

No lo compartire, pero estube aquí

2026-03-18 19:17:11

10

abel :

10 likes y lo subo a mi estado

2026-03-19 05:10:02

7

Aguxx :

GG bro llegaras hacer grande

2026-03-18 15:58:53

6

KAM :

2026-03-18 12:57:12

5

•┈๑ 𝑨𝒏𝒌𝒐 𝑼𝒈𝒖𝒊𝒔𝒖 ✦ :

2026-04-21 20:31:59

2

🅾🄶🆄🅁🅸≋c≋a≋p🍥🍧 :

Zzz me dormi w

2026-03-19 12:20:08

2

Albert Epstein 🗣️ :

2026-04-21 03:31:38

0

xvzdiego😛 :

quien ve por

2026-03-19 03:51:35

1

Heber J :

alfin tienes likes xd

2026-03-19 06:54:20

3

viva la grasa :

2026-03-19 00:17:04

3

𝑀𝒶𝓇𝓀😈_t.m :

bro te recuerdas de mi te dije q llegar as lejos mi bro 💪👬 🫡 mira cuantos likes tienes bro sigue asiendo mas videos 😎 llegaras alas cima ojala te acuerdes de mi cuando seas famoso

2026-03-19 02:34:06

1

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French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.

French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.

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