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@keachsay: #labgerm #fyp #dogsoftiktok #brawl #WWE

keachsay
keachsay
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Region: US
Friday 10 July 2026 16:00:02 GMT
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Comments

theyfw..lincoln
4doorsmorehores :
michael vick?
2026-07-12 03:06:40
15
rickyreynolds757
WorldWarFanatic :
“To stop its food guarding” its literally the dog’s natural instinct and people call it aggressive 🫩✌️
2026-08-11 02:37:37
1
randomness414
Rob the best 🫪 :
That’s not ok..
2026-07-10 21:04:21
23633
zvnstu
vx2v :
What if this is actually labgerm.
2026-07-11 03:36:07
120
kakdodle
⠀ ⠀ ⠀ :
that actually great. the other dog doesn't deal fatal damage and only shows what happens when you disobey your owner.
2026-07-29 08:59:46
1382
zahl002
ZHAL :
Not that deep btw
2026-07-11 12:56:27
3161
naxex_7
NXX :
Thats his bodyguard bro
2026-07-11 05:12:23
4867
tyyyy_goat4
𝓣𝔂𝓣𝔂💯💯 :
Fyp thinks I’m a fucking loser
2026-07-11 19:45:39
802
peep_the_z
Peep_The_Z :
The f, who is doing this?
2026-07-10 17:08:37
4016
sil3ntk1ng
￴ ￴ :
The world so weird wtf
2026-07-11 14:38:00
491
nexus_tt45
Nexus :
am i the only one who thought it was gta at the start cuz of the graphics
2026-07-11 00:51:14
2901
timetravel_09
John Titor :
stop.
2026-07-11 09:57:53
258
mike.in.transit
Майк :
he's really not
2026-07-11 00:44:34
284
notsofiaaaa1.0
Sofiaa :
This is sad
2026-07-12 01:02:38
23
cata.dwonikowski
cattaa :
WHY
2026-07-10 23:53:10
14
biggest_e174
Big E :
Why are y’all so sensitive😭
2026-07-30 07:04:08
49
redrowaatpl
RedCargo :
this is straight abuse bruh
2026-07-30 10:18:38
11
To see more videos from user @keachsay, please go to the Tikwm homepage.

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Prep & freeze at home then fry at camp! Saves time and makes for a great camp meal eaten by itself or as a lettuce wrap 🙌🏼 ➡️ Recipe: Mama Tea’s Taro Egg rolls with Shrimp and Pork Yields 25-30 Eggrolls 1 1/2 lb fresh taro, diced into tiny cubes (or brunoise) 1 lb shrimp, deveined and minced 1/2 lb ground pork 
1/2 cup sweet onions, small diced 3 stalks green onion, sliced 2 tbsp oyster sauce 1/2 tbsp ground black pepper 1/2 tsp chicken bouillon 2 tsp kosher salt 1 tsp sugar 1 package egg/spring roll wrappers (I use the Spring Home brand) Frying oil Sealing paste: 2 tbsp flour 1 1/2 tbsp water 1. In a large mixing bowl, combine, taro, shrimp, ground pork, sweet onions, green onions, oyster sauce, black pepper, chicken bouillon, salt and sugar. Mix until everything is combined and it becomes a thick paste. 2. In a small frying pan, heat oil and fry a patty to taste test filling. Adjust to your liking. 3. Peel egg roll wrappers carefully and lay out one sheet at a time for wrapping making sure the unused wrappers are covered with a damp cloth to avoid drying up. 4. To make the paste for sealing the egg rolls mix flour and water together to form a thick paste. 5. Placing the wrapper in a diamond shape in front of you, add about 1 1/2-2 tablespoons of filling to the bottom corner that’s closest to you leaving about 2-3 inches of space from the bottom. Lift bottom corner and pull over the filling and drag it back to shape the egg roll. Make sure the filling is evenly spread. About 1 inch diameter. Fold in the sides and roll up tightly. Tap the top corner with the sealing paste and seal egg rolls. 6. In a large pot, heat oil to 300F and fry egg rolls for 9-10 mins or until cooked through and golden brown. Serve with vermicelli, mint, cucumbers and dipping fish sauce or enjoy by itself! #eggrolls #campfood #chinesefood #camping #cooking #outdoorcooking
Prep & freeze at home then fry at camp! Saves time and makes for a great camp meal eaten by itself or as a lettuce wrap 🙌🏼 ➡️ Recipe: Mama Tea’s Taro Egg rolls with Shrimp and Pork Yields 25-30 Eggrolls 1 1/2 lb fresh taro, diced into tiny cubes (or brunoise) 1 lb shrimp, deveined and minced 1/2 lb ground pork 
1/2 cup sweet onions, small diced 3 stalks green onion, sliced 2 tbsp oyster sauce 1/2 tbsp ground black pepper 1/2 tsp chicken bouillon 2 tsp kosher salt 1 tsp sugar 1 package egg/spring roll wrappers (I use the Spring Home brand) Frying oil Sealing paste: 2 tbsp flour 1 1/2 tbsp water 1. In a large mixing bowl, combine, taro, shrimp, ground pork, sweet onions, green onions, oyster sauce, black pepper, chicken bouillon, salt and sugar. Mix until everything is combined and it becomes a thick paste. 2. In a small frying pan, heat oil and fry a patty to taste test filling. Adjust to your liking. 3. Peel egg roll wrappers carefully and lay out one sheet at a time for wrapping making sure the unused wrappers are covered with a damp cloth to avoid drying up. 4. To make the paste for sealing the egg rolls mix flour and water together to form a thick paste. 5. Placing the wrapper in a diamond shape in front of you, add about 1 1/2-2 tablespoons of filling to the bottom corner that’s closest to you leaving about 2-3 inches of space from the bottom. Lift bottom corner and pull over the filling and drag it back to shape the egg roll. Make sure the filling is evenly spread. About 1 inch diameter. Fold in the sides and roll up tightly. Tap the top corner with the sealing paste and seal egg rolls. 6. In a large pot, heat oil to 300F and fry egg rolls for 9-10 mins or until cooked through and golden brown. Serve with vermicelli, mint, cucumbers and dipping fish sauce or enjoy by itself! #eggrolls #campfood #chinesefood #camping #cooking #outdoorcooking

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