@aiqmedia: Repost / both goats / #thewire #twinpeaks #finalgrades #hbo #tvtok

𝙖𝙞𝙦

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Monday 14 September 2026 17:39:15 GMT

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Comments

Mdz :

blad>

2026-09-14 19:38:24

10

𝙎𝙣𝙞𝙥𝙚𝙚 :

Fg gaps both amazing.

2026-09-24 16:15:41

0

𝓙𝓮𝓻𝓻𝔂 :

fg beyond neg diff

2026-09-14 18:52:28

8

porkeypine4 :

peak edit

2026-09-14 17:45:21

1

𝑹𝒖𝒔𝒔𝒆𝒍𝒍 :

Fg mid-high diff

2026-09-14 17:49:04

6

Kingslayer :

BLAD wipes

2026-09-15 20:59:08

3

𝒀𝒆𝒂𝒓𝒏𝒊𝒏𝒈𝒅𝒆𝒔𝒊𝒓𝒆 :

Everything FG

2026-09-15 02:22:09

4

Mango :

Fg comfortably

2026-09-15 19:42:15

3

Скуизтт :

Fg prob better,blad bot t3 in Twin peaks

2026-09-16 02:56:16

2

Даб даб я :

the wire > all serials

2026-09-22 17:27:38

0

Blauveil :

Fg low-mid diff , blad still peak

2026-09-14 20:06:19

4

...... :

FG destroys blad still peak

2026-09-16 00:55:53

2

zeldiyxl1 :

mizu best season finale

2026-09-14 20:02:46

5

feyrix :

fg clears

2026-09-15 04:48:54

2

inthemuff :

Fg mid - high diffs both goated

2026-09-14 21:08:34

3

𖦹 :

exquisite quality 😍

2026-09-15 11:32:19

2

𝑀𝑒𝑙𝑧🪽 :

fg>/>=

2026-09-14 17:59:02

4

𝘛𝘰𝘮🄼𝘺❗️📦🐍ᵃᵈᵐ :

blad>>>

2026-09-16 00:11:27

1

Gentleman :

Fg>

2026-09-16 06:13:37

1

𝒮𝓀𝓎𝓌𝒶𝓁𝓀𝑒𝓇𝓂𝑒𝒹𝒾𝒶 :

fg >=

2026-09-15 05:33:22

1

𝒟ℴ𝓃 :

both lose

2026-09-14 18:48:26

2

johan :

finale grades> blad still goated

2026-09-14 21:13:59

2

𝑱.𝑾 𝒕𝒗 :

Fg high diff t10 vs t15

2026-09-14 18:55:45

2

Vageest187 :

2026-09-14 17:43:06

1

Monsturr. :

fg incinerates

2026-09-14 18:59:04

2

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How to Make Jacques Pépin’s Classic French Omelette 🥚🇫🇷🥚🇫🇷 INGREDIENTS: 4 large eggs (for a 24 cm pan) 2 tbsp butter 1/4 bunch chives fine kosher/sea salt INSTRUCTIONS: 1. Crack your eggs into a small bowl, and whisk your eggs vigorously with a fork. When the eggs are well mixed and homogeneous, strain them through a fine mesh strainer into another container. 2. Finely chop your chives - should yield about 1 tbsp of chopped chives. Season your eggs with a good pinch of salt, and a pinch of chives. 3. In a non-stick pan, heat your butter over medium-high heat. When the butter is fully melted, and starts to foam up, add your eggs to your pan. Immediately turn your heat down to medium-low. 4. With a rubber spatula, vigorously scramble your eggs, moving your spatula in a circular motion around the pan. Simultaneously shake your pan, which will allow you to agitate your eggs even more effectively. You are looking for many very small curds to form. 5. Once the eggs have started to set, and the edges of your eggs are cooked, leave your omelette without touching it, to continue cooking 1-2 more minutes. 6. Once the eggs are 3/4 of the way cooked, and the top of your egg is slightly wet to the touch, you can start rolling your omelette. 7. With the handle of the pan pointed towards you, start working your spatula under the eggs on the half of the pan closest to you, folding it over into a half-football shape. Once this is done, start working the omelette down towards the opposite end of the pan, either by nudging it with your spatula, or by bumping the pan with the handle (like chef Pépin does). Gravity is also helpful during this step. As you do this, the un-folded part of the omelette opposite to the handle should start working its way up the wall of the pan, and eventually start to fold over to create the other half of your

How to Make Jacques Pépin’s Classic French Omelette 🥚🇫🇷🥚🇫🇷 INGREDIENTS: 4 large eggs (for a 24 cm pan) 2 tbsp butter 1/4 bunch chives fine kosher/sea salt INSTRUCTIONS: 1. Crack your eggs into a small bowl, and whisk your eggs vigorously with a fork. When the eggs are well mixed and homogeneous, strain them through a fine mesh strainer into another container. 2. Finely chop your chives - should yield about 1 tbsp of chopped chives. Season your eggs with a good pinch of salt, and a pinch of chives. 3. In a non-stick pan, heat your butter over medium-high heat. When the butter is fully melted, and starts to foam up, add your eggs to your pan. Immediately turn your heat down to medium-low. 4. With a rubber spatula, vigorously scramble your eggs, moving your spatula in a circular motion around the pan. Simultaneously shake your pan, which will allow you to agitate your eggs even more effectively. You are looking for many very small curds to form. 5. Once the eggs have started to set, and the edges of your eggs are cooked, leave your omelette without touching it, to continue cooking 1-2 more minutes. 6. Once the eggs are 3/4 of the way cooked, and the top of your egg is slightly wet to the touch, you can start rolling your omelette. 7. With the handle of the pan pointed towards you, start working your spatula under the eggs on the half of the pan closest to you, folding it over into a half-football shape. Once this is done, start working the omelette down towards the opposite end of the pan, either by nudging it with your spatula, or by bumping the pan with the handle (like chef Pépin does). Gravity is also helpful during this step. As you do this, the un-folded part of the omelette opposite to the handle should start working its way up the wall of the pan, and eventually start to fold over to create the other half of your "football". Use your spatula (or your hand) to shape the omelette if needed. 8. Get a warm plate ready. Push your omelette right to the edge of the pan opposite the handle, and in one swift motion, flip it onto your plate. Your omelette will likely lose its shape during this transfer, so using spoons, a clean towel (or your hands), re-shape it. Rub with a small knob of butter, top with a chive baton and enjoy! #classic #french #omelette #homecooking #Recipe

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