@nqschliff: a little bit #daytrading #nasdaq #trading #ict #fyppppppppppppppppppppppp

nqschliff
nqschliff
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Region: CA
Wednesday 27 May 2026 05:18:30 GMT
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yoelnoir
Yo'el 🖤 :
anything other than this is doing too much fr
2026-05-31 09:52:43
469
thenobleol
thenobleol :
Who needs help getting started
2026-06-12 20:08:19
0
wujekhustler1
wujekhustler1 :
2026-05-29 12:22:35
118
edgeai.app
EdgeAI :
Only future millionaires can like this comment.
2026-06-01 01:25:30
39
1co6lin1
Colin ¹⁶¹ :
Ez Money🙏🏻
2026-05-30 20:39:55
22
phoeur.ten
phoeur Ten :
Order Flow + ICT
2026-05-30 08:11:00
9
olin_moto
olin :
graphic design at its peak
2026-05-29 05:59:44
28
newalbumotw
🕳️ :
all you need is a magnet emoji🙏
2026-05-31 12:31:15
6
mfte20
MFT :
W artist
2026-05-27 12:55:27
191
yann1nq
yann1nq :
add AVWAP✌️
2026-05-29 06:59:16
5
vvsnii
Mc :
These bad boys paid for my trips ❤️
2026-05-30 20:50:55
6
guccigod2026
𝐆𝐮𝐜𝐜𝐢_𝐆𝐨𝐝 亗📊 :
soon I'll be able to draw a masterpiece.
2026-05-30 16:28:01
12
hpmanh12
HPManh12 :
ICT, SMC
2026-05-29 01:11:49
53
iamnenehxo
Neneh_Xo :
My forever favorite thing to do
2026-05-30 09:21:14
8
exausdl
exausdl :
Stay with me!!!
2026-06-05 18:43:24
1
isshhh...0.0
........ :
trading shit bro
2026-05-29 23:07:37
8
mahi.trades
Mahi :
all you need
2026-06-06 05:05:13
10
sarrahmariia
que sera sara :
funny story i actually went to college to be an architect. i tell people the charts are like CAD but for money
2026-05-29 17:44:21
5
loribeckytrades
Lori Becky :
For the unprofitable trader who is still struggling I’ll recommend copy trading to you. Allows you to trade and know your edge
2026-06-03 00:49:00
1
To see more videos from user @nqschliff, please go to the Tikwm homepage.

Other Videos

Juicy Duck Breast with Orange Balsamic Sauce & Silky Cauliflower Purée 🦆🍊 Golden crispy skin, perfectly juicy duck breast, a rich orange balsamic sauce, and velvety cauliflower purée.  * 2 duck breasts * 2–3 cloves garlic, lightly crushed * Salt Orange Balsamic Sauce * 2 tbsp black balsamic vinegar * Juice and peel of 2 oranges * 1 cup homemade chicken stock * 2 tbsp honey * Salt * 2 tbsp cold butter Cauliflower Purée * 2 tbsp butter * 1 tbsp minced garlic * 3 bay leaves * 300g cauliflower, chopped * Pinch of salt * 2 tbsp white wine vinegar * 1 cup thickened cream 1️⃣ The Purée: Sauté cauliflower, garlic, and bay leaves in butter with salt until soft. Deglaze with white wine vinegar, add cream, and simmer until slightly reduced. Remove bay leaves, blend until smooth, and pass through a fine sieve for that ultra-silky texture. 2️⃣ The Duck: Score the duck skin in a crosshatch pattern (don't cut the meat!) and season generously with salt. Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp for about 5 minutes. 3️⃣ The Cook: Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins. Transfer to a 160°C oven for 5–10 mins (depending on thickness). Rest for 5–7 mins before slicing. 4️⃣ The Sauce: Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock, and honey. Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter. 5️⃣ To Serve: Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top. Enjoy! ✨ #juicy #duck #orange #cauliflower #homecooking
Juicy Duck Breast with Orange Balsamic Sauce & Silky Cauliflower Purée 🦆🍊 Golden crispy skin, perfectly juicy duck breast, a rich orange balsamic sauce, and velvety cauliflower purée. * 2 duck breasts * 2–3 cloves garlic, lightly crushed * Salt Orange Balsamic Sauce * 2 tbsp black balsamic vinegar * Juice and peel of 2 oranges * 1 cup homemade chicken stock * 2 tbsp honey * Salt * 2 tbsp cold butter Cauliflower Purée * 2 tbsp butter * 1 tbsp minced garlic * 3 bay leaves * 300g cauliflower, chopped * Pinch of salt * 2 tbsp white wine vinegar * 1 cup thickened cream 1️⃣ The Purée: Sauté cauliflower, garlic, and bay leaves in butter with salt until soft. Deglaze with white wine vinegar, add cream, and simmer until slightly reduced. Remove bay leaves, blend until smooth, and pass through a fine sieve for that ultra-silky texture. 2️⃣ The Duck: Score the duck skin in a crosshatch pattern (don't cut the meat!) and season generously with salt. Place skin-side down in a cold pan. Turn heat to medium and slowly render the fat until deeply golden and crisp for about 5 minutes. 3️⃣ The Cook: Flip the duck, add crushed garlic, and baste with the fat for 1–2 mins. Transfer to a 160°C oven for 5–10 mins (depending on thickness). Rest for 5–7 mins before slicing. 4️⃣ The Sauce: Pour excess fat from the pan. Deglaze with balsamic vinegar, then add orange peel, juice, chicken stock, and honey. Simmer until it reduces into a glossy, poolable sauce. Off the heat, whisk in cold butter. 5️⃣ To Serve: Spoon the purée onto your plate, top with sliced duck, and generously pool the glossy orange balsamic sauce over the top. Enjoy! ✨ #juicy #duck #orange #cauliflower #homecooking

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