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Thursday 09 July 2026 17:24:24 GMT
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obito_583
Pส€แด แด‹ษชสŸสŸแด‡ส€ใƒค ๐Ÿ‡ฑ๐Ÿ‡ฐ๐Ÿ‡ฑ๐Ÿ‡พ :
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2026-07-10 02:45:27
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niveth_4
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2026-07-10 06:11:00
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Lamb Chops YOU CAN MICROWAVE ?!!!!!! โ€ฆ ok date night ๐Ÿฅน #lambchop #lambofgod #food #FoodLover #foodgasm Costcoโ€™s is selling lamb shanks, and when I tell you bro, they are so tender itโ€™s ridiculous โ€” especially considering the area they come from on the animal. When I found out where they come from, it was an immediate red flag. Like when you dating somebody and everything screaming red flag, red flag, red flagโ€ฆ but then you realize you overthinking it, and they actually got some green flags because they have been working on themselves? Yeah. The tenderness was a green flag. Iโ€™m not gonna lie. The flavor is okay. Not amazing. Iโ€™m just being real โ€” the flavor is not blowing me away. But you can fix it. Season it the same way you normally season your meat. I honestly donโ€™t even know what the โ€œrightโ€ lamb seasoning is supposed to be. I just grabbed stuff out my cabinet. I used garlic powder, onion powder, thyme, black pepper, Accent, red chili pepper, dill, and maybe a little Old Bay. Genuinely, whatever you season your pork chop with, just season the lamb chop with that. For the gravy, use whatever you normally use. Put a little butter at the bottom, then your thickening agent. I used cornstarch and water, but you can do it the regular way with flour, oil, your seasoning, and then the gravy packet that comes with the meat. (It has a gravy on the meat.) Once you season everything right, it turns into something flavorful. Without the tenderness, if it was tough? It would be a 3/10. But because itโ€™s so tender, I gotta give it a 6.8/10. Once you fix the seasoning yourself, itโ€™s easily a 7.8/10. They are sold by the weight.. prices VARY.
Lamb Chops YOU CAN MICROWAVE ?!!!!!! โ€ฆ ok date night ๐Ÿฅน #lambchop #lambofgod #food #FoodLover #foodgasm Costcoโ€™s is selling lamb shanks, and when I tell you bro, they are so tender itโ€™s ridiculous โ€” especially considering the area they come from on the animal. When I found out where they come from, it was an immediate red flag. Like when you dating somebody and everything screaming red flag, red flag, red flagโ€ฆ but then you realize you overthinking it, and they actually got some green flags because they have been working on themselves? Yeah. The tenderness was a green flag. Iโ€™m not gonna lie. The flavor is okay. Not amazing. Iโ€™m just being real โ€” the flavor is not blowing me away. But you can fix it. Season it the same way you normally season your meat. I honestly donโ€™t even know what the โ€œrightโ€ lamb seasoning is supposed to be. I just grabbed stuff out my cabinet. I used garlic powder, onion powder, thyme, black pepper, Accent, red chili pepper, dill, and maybe a little Old Bay. Genuinely, whatever you season your pork chop with, just season the lamb chop with that. For the gravy, use whatever you normally use. Put a little butter at the bottom, then your thickening agent. I used cornstarch and water, but you can do it the regular way with flour, oil, your seasoning, and then the gravy packet that comes with the meat. (It has a gravy on the meat.) Once you season everything right, it turns into something flavorful. Without the tenderness, if it was tough? It would be a 3/10. But because itโ€™s so tender, I gotta give it a 6.8/10. Once you fix the seasoning yourself, itโ€™s easily a 7.8/10. They are sold by the weight.. prices VARY.

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