@trofimov_z1: Подписывайтесь на мой тгк: https://t.me/Trofimov_ZoV

𝕿𝖗𝖔𝖋𝖎𝖒𝖔𝖛 2.0 🏴‍☠️

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Region: DE

Tuesday 16 June 2026 14:02:14 GMT

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Comments

𝐛𝐥𝐨𝐨𝐝𝐲 :

Бля как они красиво работают

2026-07-10 08:16:50

12

Mark Runner💪 :

фонк?

2026-06-27 05:13:31

1

Свестяшке 2 :

как всегда имба

2026-06-20 19:34:49

1

meln1k2.0 :

а что это за структура

2026-06-25 19:17:24

6

Чел :

немного посветлее начало и имба будет бро

2026-06-18 07:41:08

6

S9roxyy :

о брат по аве сап

2026-06-17 06:27:15

9

из жалости :

что за трек?

2026-06-18 20:43:30

4

сэп ааа :

где глянуть?

2026-06-21 15:39:43

0

Тилин :

2026-07-04 06:14:53

0

interpol. :

раз два три четыре пять шесть семь восемь девять десять

2026-08-01 19:36:10

0

𝐁𝐄𝐀𝐑𝐒™| 𝐕𝐨𝐫𝐨𝐧 2.0 :

🤝

2026-06-17 11:19:10

2

wagner :

👍👍👍

2026-06-16 20:21:38

2

🇳🇴| F® 🪖🇷🇺 :

🙏🏻🙏🏻🙏🏻

2026-06-26 23:12:28

0

izdek :

👍👍👍

2026-06-16 20:23:19

0

Тилин :

😂😂😂

2026-07-04 06:14:28

0

немецкий дед 🤡 :

😁😁😁

2026-06-16 14:20:20

0

Депутат :

@blin4k

2026-06-19 15:49:50

0

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Réponse à @v3active.226

Réponse à @v3active.226

Replying to @Cobi Casey Bedford THE SANDO THAT BROKE MY COMMENTS 🚨🥩 you guys would not stop asking for this… so here it is, EXACT recipe below (this feels illegal to share👀) Ingredients: A5 Wagyu striploin or ribeye (1–1.5 inches thick), panko, plain flour, vegetable oil, wagyu tallow, caramelised onions, truffle aioli, Japanese milk bread, smoked cheddar cheese Tonkatsu sauce: 1/4 cup Worcestershire, 3 tbsp ketchup, 2 tbsp honey, 1 tbsp oyster sauce, 1/4 tsp garlic powder, 1 tsp whole grain mustard. Combine in a small pot over medium heat, simmer 1–2 min until slightly thickened, remove from heat and cool. The sando: Dry the wagyu, salt it, let it sit for 30 min. Coat in flour, then egg, then panko (press the panko in) Heat wagyu tallow to 180°C (no higher, or you'll overcook it), deep fry the Wagyu for 2 min until golden brown. Season with flaky salt immediately, then rest 10–15 min. Toast milk bread on both sides in tallow, medium-low heat, melting smoked cheddar under one slice as it toasts. Add truffle aioli, tonkatsu sauce, and caramelised onions, then the cutlet. Close it up, trim the edges, cut into quarters and serve. This was my first ever attempt with no culinary background so trust me, YOU CAN TOO If you make this please please please tag me or stitch it, I genuinely want to see every single one - I’m such a proud Mumma Save this for your next date night (and every night after that)

Replying to @Cobi Casey Bedford THE SANDO THAT BROKE MY COMMENTS 🚨🥩 you guys would not stop asking for this… so here it is, EXACT recipe below (this feels illegal to share👀) Ingredients: A5 Wagyu striploin or ribeye (1–1.5 inches thick), panko, plain flour, vegetable oil, wagyu tallow, caramelised onions, truffle aioli, Japanese milk bread, smoked cheddar cheese Tonkatsu sauce: 1/4 cup Worcestershire, 3 tbsp ketchup, 2 tbsp honey, 1 tbsp oyster sauce, 1/4 tsp garlic powder, 1 tsp whole grain mustard. Combine in a small pot over medium heat, simmer 1–2 min until slightly thickened, remove from heat and cool. The sando: Dry the wagyu, salt it, let it sit for 30 min. Coat in flour, then egg, then panko (press the panko in) Heat wagyu tallow to 180°C (no higher, or you'll overcook it), deep fry the Wagyu for 2 min until golden brown. Season with flaky salt immediately, then rest 10–15 min. Toast milk bread on both sides in tallow, medium-low heat, melting smoked cheddar under one slice as it toasts. Add truffle aioli, tonkatsu sauce, and caramelised onions, then the cutlet. Close it up, trim the edges, cut into quarters and serve. This was my first ever attempt with no culinary background so trust me, YOU CAN TOO If you make this please please please tag me or stitch it, I genuinely want to see every single one - I’m such a proud Mumma Save this for your next date night (and every night after that)

#foryou

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