@crafael967: silly happy fun rod🤡#fischroblox #roblox #fyp

RAFAEL

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Sunday 06 September 2026 04:30:29 GMT

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Comments

good guy :

I WILL WISH HIM TO

2026-09-11 12:55:32

0

Nova's Daddy :

ngl....silly rod conquered every boss on wrath of Olympus my opinion only

2026-09-10 02:52:24

1

the_playergamez :

Im a legend cuz i got that before the christmas update baka!

2026-09-10 05:33:31

1

sonnn😭 :

people who wish silly fun happy

2026-09-06 21:08:57

2

𝙹𝚊𝚌𝚘 :

is it cool?

2026-09-07 15:06:09

0

I’m near :

I can only say ok baby i love u soo much uwu no 1 else

2026-09-06 15:21:59

1

Тостер :

Bro literally could choose lullaby or migu but choose silly happy rod🥀 was

2026-09-06 08:09:13

1

cfaris :

ok baby i love u soo much uwu~

2026-09-06 05:01:34

1

Deadaccount:) :

Where even is the wish thing

2026-09-07 16:25:46

1

SCVR🍂 :

i wished for fallen snowblade

2026-09-07 16:28:47

1

ᴍᴇᴍᴏʀɪᴇs :

My brain are shaking what am i seeing

2026-09-07 04:03:12

1

Sh4d0wN3xsus :

i wished for it too lol

2026-09-07 03:14:37

1

🍃 :

I got the rod before

2026-09-07 16:52:21

1

высоковольтный майонез :

out of so many good rods....

2026-09-08 20:40:33

0

piercer🌈🌴 :

brother

2026-09-06 05:19:51

1

To see more videos from user @crafael967, please go to the Tikwm homepage.

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Rabat😍

Lh em nhoa O…7…0..5.—86—13—86 #bds #batdongsan #bdsgiare #datgiare #nhagiare

Lh em nhoa O…7…0..5.—86—13—86 #bds #batdongsan #bdsgiare #datgiare #nhagiare

Nước giặt cho em bé mà người lớn siêu mê @Bora Store ##dnee##nuocgiatchobe##xuhuong

Nước giặt cho em bé mà người lớn siêu mê @Bora Store ##dnee##nuocgiatchobe##xuhuong

six months married and we've had all four of these 😅 the fights felt huge at the time but they were just us learning how to be an

six months married and we've had all four of these 😅 the fights felt huge at the time but they were just us learning how to be an "us" instead of two separate "me"s. which one hit you first?

Btw this dance took me hours to learn

Btw this dance took me hours to learn

How to Make Steak Tartare 🥩 - THE TARTARE SERIES ep. 1 FULL RECIPE BELOW ⬇️ INGREDIENTS: - 250g beef (SEE NOTES BELOW ON CHOOSING THE RIGHT CUT) - 1/2 small shallot - 1 tbsp chopped gherkin pickles - 1 tbsp chopped capers - 1 tbsp chopped parsley - 1/4 bunch chives - 1 tsp Dijon mustard - 1 tbsp lemon - 2 tbsp olive oil - tobasco, Worcestershire to taste - salt and fresh cracked pepper to taste - 1 large russet potato - 1L canola oil (for frying) - 1 head gem lettuce - 1 egg yolk NOTES ON CHOOSING THE RIGHT CUT: - I recommend going to your local butcher, and asking which cut they recommend for tartare. A reputable butcher is one that receives whole animals, or primal cuts that they break down themselves. - DO NOT use pre-ground beef for tartare. Ground beef has much more surface area that can be exposed to bacteria, and can also get contaminated through the grinding process. Make sure you buy a whole cut of beef, and cut/grind it yourself. - Buy your beef the same day you intend to make tartare, and make sure your beef stays cold! I recommend bringing a cooler bag with ice packs to the butcher. - If there is harmful bacteria on a cut of beef (although the risk is very low if you follow the above steps), it will live on the outside of the cut. If you want to be EXTRA safe when eating tartare, you can quickly sear the outside of your steak in a hot pan, and cut off the seared portion. I personally don’t do this, but this could give some people some extra piece of mind. - You are looking for a cut that is lean, with no excess fat or marbling. Tenderloin will be more tender, and on the more expensive side. Cuts like the top round, inside round etc, will be more chewy, but also less expensive. I used top round for the tartare in this video. INSTRUCTIONS: TARTARE: 🥩 1) Thinly slice your beef approx. 3 mm thick, and lay the strips on a sheet pan lined with parchment paper. Place the tray in the freezer until beef is semi-frozen. 2) While waiting for your beef to freeze, finely chop your shallot, gherkins, capers, and parsley. Finely chop your chives and set aside. 3) When your beef is semi-frozen, dice it into approx. 3mm dice. While you are dicing, keep your beef on the frozen tray, as it will keep it cold. 4) In a large chilled bowl, mix your Dijon, lemon juice, and olive oil, along with a few dashes of tobasco and Worcestershire. Keep whisking until the dressing has emulsified. Add your beef to the bowl, along with your shallots, parsley, gherkins and capers. Season with salt and freshly cracked pepper. Taste your tartare and adjust seasoning. 5) Plate your tartare on a chilled plate, garnish with chives and your egg yolk. Serve with potato chips and lettuce leaves. POTATO CHIPS 🥔 1) Preheat a pot of canola oil to 300 degrees Fahrenheit. 2) Thinly slice your potatoes lengthwise on a mandolin approx 1mm thick, being sure to keep the thickness as constant as possible. Soak your chips in cold water, changing the water 3-4 times until clear. 3) Remove your chips from the water, and pat them dry with paper towel. 4) Working in small batches, fry your potato chips, stirring often, ensuring your chips stay submerged as best as possible (you might have to press them down with a slotted spoon or strainer). 5) When your chips are just slightly golden (do not wait until they are brown - as they will taste bitter), remove them from the oil, and season them with fine sea salt. Place them on a tray lined with paper towel for oil to drain easily off chips. #steak #tartare #beef #Recipe #homecooking

How to Make Steak Tartare 🥩 - THE TARTARE SERIES ep. 1 FULL RECIPE BELOW ⬇️ INGREDIENTS: - 250g beef (SEE NOTES BELOW ON CHOOSING THE RIGHT CUT) - 1/2 small shallot - 1 tbsp chopped gherkin pickles - 1 tbsp chopped capers - 1 tbsp chopped parsley - 1/4 bunch chives - 1 tsp Dijon mustard - 1 tbsp lemon - 2 tbsp olive oil - tobasco, Worcestershire to taste - salt and fresh cracked pepper to taste - 1 large russet potato - 1L canola oil (for frying) - 1 head gem lettuce - 1 egg yolk NOTES ON CHOOSING THE RIGHT CUT: - I recommend going to your local butcher, and asking which cut they recommend for tartare. A reputable butcher is one that receives whole animals, or primal cuts that they break down themselves. - DO NOT use pre-ground beef for tartare. Ground beef has much more surface area that can be exposed to bacteria, and can also get contaminated through the grinding process. Make sure you buy a whole cut of beef, and cut/grind it yourself. - Buy your beef the same day you intend to make tartare, and make sure your beef stays cold! I recommend bringing a cooler bag with ice packs to the butcher. - If there is harmful bacteria on a cut of beef (although the risk is very low if you follow the above steps), it will live on the outside of the cut. If you want to be EXTRA safe when eating tartare, you can quickly sear the outside of your steak in a hot pan, and cut off the seared portion. I personally don’t do this, but this could give some people some extra piece of mind. - You are looking for a cut that is lean, with no excess fat or marbling. Tenderloin will be more tender, and on the more expensive side. Cuts like the top round, inside round etc, will be more chewy, but also less expensive. I used top round for the tartare in this video. INSTRUCTIONS: TARTARE: 🥩 1) Thinly slice your beef approx. 3 mm thick, and lay the strips on a sheet pan lined with parchment paper. Place the tray in the freezer until beef is semi-frozen. 2) While waiting for your beef to freeze, finely chop your shallot, gherkins, capers, and parsley. Finely chop your chives and set aside. 3) When your beef is semi-frozen, dice it into approx. 3mm dice. While you are dicing, keep your beef on the frozen tray, as it will keep it cold. 4) In a large chilled bowl, mix your Dijon, lemon juice, and olive oil, along with a few dashes of tobasco and Worcestershire. Keep whisking until the dressing has emulsified. Add your beef to the bowl, along with your shallots, parsley, gherkins and capers. Season with salt and freshly cracked pepper. Taste your tartare and adjust seasoning. 5) Plate your tartare on a chilled plate, garnish with chives and your egg yolk. Serve with potato chips and lettuce leaves. POTATO CHIPS 🥔 1) Preheat a pot of canola oil to 300 degrees Fahrenheit. 2) Thinly slice your potatoes lengthwise on a mandolin approx 1mm thick, being sure to keep the thickness as constant as possible. Soak your chips in cold water, changing the water 3-4 times until clear. 3) Remove your chips from the water, and pat them dry with paper towel. 4) Working in small batches, fry your potato chips, stirring often, ensuring your chips stay submerged as best as possible (you might have to press them down with a slotted spoon or strainer). 5) When your chips are just slightly golden (do not wait until they are brown - as they will taste bitter), remove them from the oil, and season them with fine sea salt. Place them on a tray lined with paper towel for oil to drain easily off chips. #steak #tartare #beef #Recipe #homecooking

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