@chatgpt: chitter chatter with chat via calvinlunt/IG

ChatGPT
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Region: US
Tuesday 18 August 2026 17:21:30 GMT
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amongus.show_fan
🆆🅰🆇🆆🅴🅻🅻 :
chat got please remove the chat limit PLEAS!!!!!
2026-08-18 19:18:45
1
fortaigen
fortaigen🇮🇶 :
ChatGPT I deadass need yall help for next school year or no
2026-08-18 17:25:32
0
lucas.179233
ℓυᴄᴀs☘ :
hello chat. so like i showed my mother the chatGPT and now she calls is chiripiti. What should i doo???
2026-08-18 20:01:37
0
doggie_fan
￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ :
OMGGGGGGGG EARLY
2026-08-18 18:05:01
0
astasialo
Astasia Lo :
that's so great😂but you know what would be even more great ? give "cove" voice back to call.....and for the love of everything give the option to have the black bubble background because this white thing is sending me into other dimensions 😭
2026-08-18 18:22:34
0
jedem_makarone
Armin_avdagicc :
can i have a hi chaCBT
2026-08-18 17:25:31
5
kakastriker.com
klizer blood :
hello chatgpt
2026-08-18 17:27:17
3
v1be_zero
️ :
ChatGBT??
2026-08-18 17:26:56
2
habib.ahmed9999
Habib Ahmed :
Yes I love this feature of CHATGOT😍😍
2026-08-18 18:05:00
1
user798052403614
pepeyo 67 :
me avisan cuando se aga viral
2026-08-18 17:30:25
1
lminatolnamikazel
awamori/ :
2026-08-18 18:54:10
0
your_yurii_
𐙚💮౨ৎ 𝙮𝙪𝙧𝙞𝙞 ⋆౨ৎ🪷𐙚 :
chatGPT follow me
2026-08-18 17:30:41
0
justforgetme4real
𝙍𝙮𝙙𝙚𝙧 :
2026-08-18 18:04:47
0
faded0725
faded :
lol
2026-08-18 17:51:30
0
abomorgan99
BO KRSH🇸🇦 :
First
2026-08-18 17:27:25
0
mth_2746
𝐌𝐓𝐇 𝐓𝐑 𝐄𝐃𝐈𝐓𝐎𝐑𝐒🇹🇷 :
hey!
2026-08-18 17:26:02
0
_04sofia40_0
🐘𝓛𝓸𝓾𝓲𝓼🐘🌸𝓼𝓸𝓯𝓲𝓪🌸 :
hiiii chat gbt
2026-08-18 17:25:08
0
lanoviadeseungmin79
lanoviadeseungmin79 :
Que
2026-08-18 17:27:11
0
__.s0phia._
{k} sophiee :
woah
2026-08-18 17:36:12
0
cuba_36
CUBA :
firsttt
2026-08-18 17:26:56
0
ww.tiktokcom..67
✿◠‿◠ ) :
hiii
2026-08-18 17:23:26
0
To see more videos from user @chatgpt, please go to the Tikwm homepage.

Other Videos

Replying to @Tomeiya when the first bite makes you wanna cry 🥲 #padthai  1 bundle rice noodles 1 lb shrimp (seasoned w/ 1 tsp granulated garlic + 1 tsp white pepper) 1/2 pack cubed firm tofu  3 green onion stalks  1 shallot 4 cloves garlic 2 Tbsp palm sugar (sub brown sugar) 1/4 cup tamarind paste (can sub with 2 Tbsp tomato paste + 1 Tbsp vinegar) 1/4 cup fish sauce  1 tsp chicken bouillon  Optional 1-2 tsp chili flakes 1 cup bean sprouts Limes + roasted peanuts to serve  Soak rice noodles in room temperature water while you prep your ingredients (that way they will cook evenly instead of too mushy on the outside and too hard on the inside). Chop your tofu,  aromatics and palm sugar then measure out your sauce. Clean your shrimp and season with garlic powder and white pepper.  We’ll prepare our sauce first — this can also be done ahead of time and/or in larger batches so that you can have pad thai sauce ready to go in the fridge. To a pan with some oil, add in your shallot and garlic and cook until golden brown. Add sugar and sauce and heat until combined. Remove and set it aside.  Pour a little more oil to the pan and in your shrimp. Lay the shrimp flat and once you see some pink around the edges, flip and cook another 30 seconds before removing onto a clean dish. Add in your tofu and cook till golden. Meanwhile, strain the rice noodles that have been soaking in room temperature water and pour over some boiling water. Remove your noodles and add straight to the pan with the tofu. Pour in your sauce and let the noodles soak it up. Push your noodles to the side and scramble two eggs in the empty space before sautéing it in with the noodles. Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete. Serve with crushed roasted peanuts, green onion, chili flakes and lime and enjoy!
Replying to @Tomeiya when the first bite makes you wanna cry 🥲 #padthai 1 bundle rice noodles 1 lb shrimp (seasoned w/ 1 tsp granulated garlic + 1 tsp white pepper) 1/2 pack cubed firm tofu 3 green onion stalks 1 shallot 4 cloves garlic 2 Tbsp palm sugar (sub brown sugar) 1/4 cup tamarind paste (can sub with 2 Tbsp tomato paste + 1 Tbsp vinegar) 1/4 cup fish sauce 1 tsp chicken bouillon Optional 1-2 tsp chili flakes 1 cup bean sprouts Limes + roasted peanuts to serve Soak rice noodles in room temperature water while you prep your ingredients (that way they will cook evenly instead of too mushy on the outside and too hard on the inside). Chop your tofu, aromatics and palm sugar then measure out your sauce. Clean your shrimp and season with garlic powder and white pepper. We’ll prepare our sauce first — this can also be done ahead of time and/or in larger batches so that you can have pad thai sauce ready to go in the fridge. To a pan with some oil, add in your shallot and garlic and cook until golden brown. Add sugar and sauce and heat until combined. Remove and set it aside. Pour a little more oil to the pan and in your shrimp. Lay the shrimp flat and once you see some pink around the edges, flip and cook another 30 seconds before removing onto a clean dish. Add in your tofu and cook till golden. Meanwhile, strain the rice noodles that have been soaking in room temperature water and pour over some boiling water. Remove your noodles and add straight to the pan with the tofu. Pour in your sauce and let the noodles soak it up. Push your noodles to the side and scramble two eggs in the empty space before sautéing it in with the noodles. Add back in your shrimp along with green onions and bean sprouts and sauté for a minute to complete. Serve with crushed roasted peanuts, green onion, chili flakes and lime and enjoy!

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