@abubach: Скинь кому то🥰#rust #рекомендации #раст #rustgame

RUSTER CHI NA🌏

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Saturday 03 October 2026 08:06:37 GMT

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Comments

no sleep :

тут нет лука

2026-10-03 09:19:46

1

~𝗶𝘀𝗿𝗼𝘀𝘁? :

негде

2026-10-03 08:09:28

1

Матвей Демчик :

3

2026-10-03 09:16:11

0

Pisyuliki :

2

2026-10-03 08:16:30

0

OREO(60FPS) :

Сколько сейчас?

2026-10-03 08:09:33

0

Lutovolk :

его тут нет

2026-10-03 08:27:47

0

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#galau #sadstory #vibes #cikarang #foryou

#galau #sadstory #vibes #cikarang #foryou

Don't stop at ice cream! The corn cream itself can be frozen and saved for a creamy corn pasta dish, or a silky corn and potato soup on a cold winter day. If you like, you can portion it into 1–2 cups servings so you can thaw only what you need and use it in future meals. (And that's on thinking ahead. 😉) BTW: Want organically grown, delicious sweet corn delivered right to your door along with other high-quality produce and goods, recipes like this every week, and peace of mind knowing where your food came from without the food recalls? Ask me about the CSA delivery service! 🌽 Corn Cream: Remove the kernels from the cobs. Add heavy cream, and cobs to a saucepan. Warm gently, for 30 minutes to an hour, allowing the corn flavor to infuse the dairy. Remove the cobs. 🍨 Ice Cream: In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly thickened. Warm the corn cream in a saucepan over medium-low heat until it is steaming and hot, but NOT boiling. Now it's time to temper the eggs. This sounds intimidating but you're really just slowly warming the eggs so they don't scramble. While whisking the egg mixture constantly, slowly drizzle in about a cup of the hot corn cream rather than dumping it in all at once. Once that cup has been incorporated, pour the warmed egg mixture back into the saucepan with the remaining corn cream. Cook over low heat, stirring constantly with a spatula or wooden spoon making sure you're getting the bottom of your saucepan. Continue cooking until the custard reaches 170–175°F. A thermometer will make your life easier but it isn't mandatory. You're looking for a custard that's slightly thickened and coats the back of a spoon. Run your finger through the custard on the back of the spoon, it should leave a clean line that doesn't immediately run back together. This is called the nappé test. 🧑🏼‍🍳🥄 (Do not let the custard exceed 180°F.) Remove from the heat and transfer into a bowl set over an ice bath. Stir occasionally until completely cooled. This stops the cooking process and helps keep your custard silky smooth. Cover and refrigerate until thoroughly chilled, ideally several hours or overnight. Churn according to your ice cream maker's instructions, then transfer to a freezer-safe container and freeze until firm. If you want more, just double or even triple this recipe, and ENJOY! . . #recipesoftiktok #itscorn #homemadefood #eatwholefoods

Don't stop at ice cream! The corn cream itself can be frozen and saved for a creamy corn pasta dish, or a silky corn and potato soup on a cold winter day. If you like, you can portion it into 1–2 cups servings so you can thaw only what you need and use it in future meals. (And that's on thinking ahead. 😉) BTW: Want organically grown, delicious sweet corn delivered right to your door along with other high-quality produce and goods, recipes like this every week, and peace of mind knowing where your food came from without the food recalls? Ask me about the CSA delivery service! 🌽 Corn Cream: Remove the kernels from the cobs. Add heavy cream, and cobs to a saucepan. Warm gently, for 30 minutes to an hour, allowing the corn flavor to infuse the dairy. Remove the cobs. 🍨 Ice Cream: In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth and slightly thickened. Warm the corn cream in a saucepan over medium-low heat until it is steaming and hot, but NOT boiling. Now it's time to temper the eggs. This sounds intimidating but you're really just slowly warming the eggs so they don't scramble. While whisking the egg mixture constantly, slowly drizzle in about a cup of the hot corn cream rather than dumping it in all at once. Once that cup has been incorporated, pour the warmed egg mixture back into the saucepan with the remaining corn cream. Cook over low heat, stirring constantly with a spatula or wooden spoon making sure you're getting the bottom of your saucepan. Continue cooking until the custard reaches 170–175°F. A thermometer will make your life easier but it isn't mandatory. You're looking for a custard that's slightly thickened and coats the back of a spoon. Run your finger through the custard on the back of the spoon, it should leave a clean line that doesn't immediately run back together. This is called the nappé test. 🧑🏼‍🍳🥄 (Do not let the custard exceed 180°F.) Remove from the heat and transfer into a bowl set over an ice bath. Stir occasionally until completely cooled. This stops the cooking process and helps keep your custard silky smooth. Cover and refrigerate until thoroughly chilled, ideally several hours or overnight. Churn according to your ice cream maker's instructions, then transfer to a freezer-safe container and freeze until firm. If you want more, just double or even triple this recipe, and ENJOY! . . #recipesoftiktok #itscorn #homemadefood #eatwholefoods

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#fyp #foryou #viral #mrdmm 😂😂

ayem gus#sarangan #fyp

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