@bosssddddddd: Acrylic Mudflap#raider150fi #malaysiandna🇲🇾 #streetbike #trc #fyp

Daniel Josh Corpuz

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Region: PH

Saturday 13 June 2026 23:19:03 GMT

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Comments

Mr.joker😘 :

standard yong mags mo boss?

2026-07-18 01:46:02

1

𝕰𝕷 𝕻𝕽𝕴𝕸𝕺 🇵🇭 :

san naka kapit yung bolts?

2026-07-30 12:10:56

1

Ittongkite :

link ng footrest boss

2026-06-16 10:33:14

1

thegoals :

ano brand ng mono shock mo bossing?

2026-07-18 01:32:10

1

eljay :

ano rare shock mo boss

2026-07-07 07:31:02

0

Fuen Tan Bert :

link ng footrest mo sir

2026-06-21 01:08:03

1

R0027 :

boss anong brand ng handle bar mo?

2026-07-22 01:18:34

0

Boss Abdul🔥 :

boss bat may yamaha sa yellow basket tas sayu plain lang😅

2026-06-25 14:11:08

1

ceddy :

Ano size ng tornelyo boss na cnc sa tapaludo boss

2026-06-17 02:20:44

1

☠️tan :

bos sanka Ng bili

2026-07-18 02:13:08

0

Joven Maglenao :

san na badkit bos

2026-07-17 22:53:16

0

_cjjj :

yang bracket mo sa pipe boss san mo na bili

2026-06-25 07:21:45

1

Ivan Casamello Sevilla :

parang ganito lang idol?

2026-07-02 23:02:11

1

ᴘʀɪᴍᴏ. :

anong turnilyo gmit dyan boss

2026-06-16 02:25:02

1

Ruefi :

link boss

2026-06-13 23:23:19

1

Yet :

Boss san mo na score bracket mo sa pipe saka footrest sa likod?

2026-06-24 08:51:46

0

🍁 W i L A B 🍁 :

sa pang gilid po boss myron kadin?

2026-06-16 07:36:30

0

Mr.joker😘 :

tsaka size nang tire back tsaka front boss?

2026-07-18 01:46:49

1

Tarzan X :

boss please recommend monoshock na mas malambot sa stock🥰🥰🥰

2026-07-31 10:45:42

0

A$CE :

Hindi nman yan sa yellow basket boss

2026-07-28 10:15:04

1

ZEDD :

ilang plus swing arm boss?

2026-07-30 14:51:27

1

Karu :

Link ng bracker ng footres idol

2026-06-16 15:52:11

1

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Carbonara is a temperature game. The sauce is an emulsion of egg yolk, pecorino and starchy pasta water, and the whole dish hinges on one number: yolks start thickening around 65°C. Go past it and they scramble. So I control the heat twice. First by tempering the yolks with hot guanciale fat and pasta water to raise their temperature gradually, then by finishing everything in a bowl over a double boiler. Gentle, indirect heat lets you take the sauce right up to that point and hold it there. Full control, pure silk. RECIPE (serves 2) 200g bucatini 100g guanciale, cut into cubes or batons 6 egg yolks 80g pecorino romano, grated, plus extra Loads of freshly cracked black pepper Start the guanciale in a cold pan over medium heat and render until golden and crisp. Set aside, keep the hot fat. Whisk the yolks, pecorino and pepper into a thick paste. Cook the bucatini in well salted water until just shy of al dente. Save a mug of pasta water. Temper the yolks: whisking constantly, slowly stream in the hot guanciale fat, then a splash of hot pasta water. This gently raises their temperature so they won't seize later. Set a large heatproof bowl over a pot of barely simmering water. Add the bucatini, tempered yolk mix and the crisp guanciale. Toss constantly over the double boiler, loosening with more pasta water as you go, until the sauce is glossy and clings to every strand. If it tightens too fast, lift the bowl off for a few seconds and keep tossing. Serve and top with more pecorino & more pepper. Enjoy.

Carbonara is a temperature game. The sauce is an emulsion of egg yolk, pecorino and starchy pasta water, and the whole dish hinges on one number: yolks start thickening around 65°C. Go past it and they scramble. So I control the heat twice. First by tempering the yolks with hot guanciale fat and pasta water to raise their temperature gradually, then by finishing everything in a bowl over a double boiler. Gentle, indirect heat lets you take the sauce right up to that point and hold it there. Full control, pure silk. RECIPE (serves 2) 200g bucatini 100g guanciale, cut into cubes or batons 6 egg yolks 80g pecorino romano, grated, plus extra Loads of freshly cracked black pepper Start the guanciale in a cold pan over medium heat and render until golden and crisp. Set aside, keep the hot fat. Whisk the yolks, pecorino and pepper into a thick paste. Cook the bucatini in well salted water until just shy of al dente. Save a mug of pasta water. Temper the yolks: whisking constantly, slowly stream in the hot guanciale fat, then a splash of hot pasta water. This gently raises their temperature so they won't seize later. Set a large heatproof bowl over a pot of barely simmering water. Add the bucatini, tempered yolk mix and the crisp guanciale. Toss constantly over the double boiler, loosening with more pasta water as you go, until the sauce is glossy and clings to every strand. If it tightens too fast, lift the bowl off for a few seconds and keep tossing. Serve and top with more pecorino & more pepper. Enjoy.

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