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@ikachii42:

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Thursday 06 August 2026 13:15:25 GMT
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If can do crochet install just got easie #crochethair #crochethairstyles#crochetbraidtutorial#fpryoupage
If can do crochet install just got easie #crochethair #crochethairstyles#crochetbraidtutorial#fpryoupage
~Ekta Sundori meye'ke mention koro>>😭🤍✨ @⋆୨୧˚𝘾𝙡𝙤𝙪𝙙𝙮 ☁️ #যাবে_foryou_তে_ইনশাআল্লাহ🤲💝 #foryou #viralvideo #fyp #ti ̇ktok
~Ekta Sundori meye'ke mention koro>>😭🤍✨ @⋆୨୧˚𝘾𝙡𝙤𝙪𝙙𝙮 ☁️ #যাবে_foryou_তে_ইনশাআল্লাহ🤲💝 #foryou #viralvideo #fyp #ti ̇ktok
forever bffs
forever bffs
miu lagi fokus liatin arahan sementara lena ada aja kelakuanya 😭 untung ga tiba
miu lagi fokus liatin arahan sementara lena ada aja kelakuanya 😭 untung ga tiba" di panggil lalee sama miu 555 🤣😌 #lenamiu #lenalalina #miunatsha #plsloveรักได้ไหม
الْوَعِي فِي الْعَقْلُ وَلَيْس فِي الْعُمر. الْعُمر مُجرَّد عدد أَيَّامِك. وَالْعَقْلُ حَصَاد فِهمك وَقنَاعاتِك لِلْحَيَاة.
الْوَعِي فِي الْعَقْلُ وَلَيْس فِي الْعُمر. الْعُمر مُجرَّد عدد أَيَّامِك. وَالْعَقْلُ حَصَاد فِهمك وَقنَاعاتِك لِلْحَيَاة.
Thor's hammer. Truth be told this recipe isn't quite right yet. If you smoke the beef shin all the way from the start to the end, I think the meat generally is too dry by the time you've broken down all the connective tissue.This method of smoking until it reaches an internal temperature of 90°C, and then finishing by cooking it in beef tallow is the winner. I haven't quite figured out the ideal amount of time and temperature in the beef fat. 24 hours at 80° just feels like too much of an ask for most home cooks. We did this one at 95°C for about 12 hours and while it came away nicely, truth be told, it was still a little bit too dry for my liking. Back to the drawing board. As soon as we nail it we'll let you know and share the recipe.
Thor's hammer. Truth be told this recipe isn't quite right yet. If you smoke the beef shin all the way from the start to the end, I think the meat generally is too dry by the time you've broken down all the connective tissue.This method of smoking until it reaches an internal temperature of 90°C, and then finishing by cooking it in beef tallow is the winner. I haven't quite figured out the ideal amount of time and temperature in the beef fat. 24 hours at 80° just feels like too much of an ask for most home cooks. We did this one at 95°C for about 12 hours and while it came away nicely, truth be told, it was still a little bit too dry for my liking. Back to the drawing board. As soon as we nail it we'll let you know and share the recipe.

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