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@cnbuy_app: Gương LED nhà tắm kết hợp bề mặt gương với hệ thống chiếu sáng, tạo điểm nhấn hiện đại cho không gian. Phù hợp cho gia đình, căn hộ, khách sạn, spa và các công trình phòng tắm. #guonglednhatam #guongled #guongnhatam #phongtam #noithatphongtam #thietbivesinh #spa #khachsan #nguonhang

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Wednesday 26 August 2026 04:55:34 GMT
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kamu punya tanaman buah yang susah berbuah? cuma butuh 1 sendok pupuk dan 1 liter air, aku jadi panen tiap hari sumpah 🍅 tanaman aku jadi lebat dan sehat, ga perlu repot-repot lagi mumpung ada, buruan cek keranjang kuning ya gais #fyp #racuntiktok #tiktokshop #pupukorganik #tanamanbuah #berkebun
kamu punya tanaman buah yang susah berbuah? cuma butuh 1 sendok pupuk dan 1 liter air, aku jadi panen tiap hari sumpah 🍅 tanaman aku jadi lebat dan sehat, ga perlu repot-repot lagi mumpung ada, buruan cek keranjang kuning ya gais #fyp #racuntiktok #tiktokshop #pupukorganik #tanamanbuah #berkebun
#khalid_erk #fivem #Flashback #flashbackwl #gtarp
#khalid_erk #fivem #Flashback #flashbackwl #gtarp
Bass & Rave @Jala Brat @BubaCorelli #balkan #zatebe #fyp #viral #balkantiktok
Bass & Rave @Jala Brat @BubaCorelli #balkan #zatebe #fyp #viral #balkantiktok
I love generous and handsome customers🥰
I love generous and handsome customers🥰
Aesthetic setup 💌🎀 customize your phone with cute themes , romantic wallpapers and a dreamy control center 💖✨ #theme #lockscreen #controlcenter #wallpaper #widget #ios18 #ios26 #glassliquid #cute #DIY #themex
Aesthetic setup 💌🎀 customize your phone with cute themes , romantic wallpapers and a dreamy control center 💖✨ #theme #lockscreen #controlcenter #wallpaper #widget #ios18 #ios26 #glassliquid #cute #DIY #themex
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

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