@hasan.reiz0: yüzünüz her zaman gülsün

Hasan Reiz

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Region: TR

Saturday 31 October 2026 07:31:44 GMT

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Comments

cano :

Galatasaray beşiktaş maçı nezaman

2026-10-31 09:56:46

1

Can :

Konya tribünün yarısı gs Li adamlar nasıl gülüyor

2026-10-31 08:55:29

34

Mehmet ali Mıdış :

Polis kardeşimiz maşallah.... Rabbim korusun Emniyet güçlerimizi...

2026-10-31 09:52:57

25

fm43 :

polis ablamizin yüzündeki samimi gulus bastacisin ablamız.👏

2026-10-31 10:35:13

6

bekir kahraman :

gülmek en güzel ablama yakışmış

2026-10-31 08:54:36

8

.. METİN.. ( Y ) :

Bize her sevdadan geriye kalan sadece Galatasaray

2026-10-31 12:45:16

1

oguz_24 :

Bazı takım polisimizi iter bağırır biz ise polisimizi güldürürüz o yüzden Galatasaray Allah’ıma şükürler olsun

2026-10-31 09:34:42

6

musa :

polislerimiz. yuzu. devamli. gulsun

2026-10-31 11:33:05

1

KRDNZ :

gerçekten çoook güzel bir sözzz

2026-10-31 12:25:52

1

Ergin Özbay :

adam Galatasaray ın sanatçısı çıktı ya la[Büyük kahkaha]

2026-10-31 12:00:45

1

Ali Yilmaz7623 :

tribün 100/50 den fazlası zaten GS li

2026-10-31 09:17:50

3

57 :

iyi ki bize gelmiş üzümlü kek

2026-10-31 12:13:30

1

Mustafa Yılmaz :

gülmek devrimci bir eylemdir dik dur ve gülümse bırak neden güldüğünü merak etsinler[Taç][Taç][Taç]

2026-10-31 10:56:39

1

Furkan Kaya :

Adamlara helal olsun maç kaç 0 olmış hala ordalar çünkü izlemesi keyif veren bi Galatasaray var 🥰

2026-10-31 09:28:23

0

💛❤️ AŞKIN OLAYIM 💛❤️ 01 :

Galatasaray

2026-10-31 08:12:02

2

Kadir Ak :

Ablam Aşkına bakıyor gibi izlemiş maşallah

2026-10-31 09:18:28

1

Sabri Baydar :

aynen renktaşlar, GS

2026-10-31 08:48:38

1

cebrail ayata :

hakemlerdir

2026-10-31 12:02:21

0

131gshajaga :

Ablamın güzelliği şakamı ya

2026-10-31 09:41:18

7

user4021209740730 :

görüldüğü gibi bir gün herkes GALATASARAY li oluyor

2026-10-31 11:12:26

1

Savaş akın :

orda Gülenlerin hepsi Galatasarayli bence 😂💛♥️

2026-10-31 13:35:53

0

user 1981 :

2026-10-31 13:04:08

1

Serdar BÜBER :

Hakem nerde? O da gulenlerin icinde olmaliydi.

2026-10-31 13:51:58

0

İN@N-75 :

deplasman mı oda ne 🙂💛❤️

2026-10-31 09:33:01

0

ProGamer :

bunların çoğu Konyasporlu olup galasarayi tutanlar

2026-10-31 13:06:30

1

To see more videos from user @hasan.reiz0, please go to the Tikwm homepage.

Other Videos

Garlic Tomahawk Steak. First time making a confit steak, I wanted to amp the flavor to max so I thought i'd confit some garlic and then use that flavored oil for this cook. I kept the heat on its lowest setting and let the garlic slowly soften for about an hour. Then I used that deeply fragrant garlic oil to confit a tomahawk ribeye. I submerged it completely and let it cook gently for around two hours, checking the internal temperature until it reached 115–120°F. It already smelled incredible, but it was very oily, so I set it on a rack, salted it generously, and chilled it in the refrigerator. Cooling it completely before the final sear meant I could build a proper crust without overcooking that perfectly even center. While it chilled, I made spaghetti aglio e olio with olive oil, garlic, chili, and pasta water. But since I had plenty of confit garlic left, I blended some of the garlic, its oil, and a little water into a beautiful sauce, then finished it with salt and parsley. One taste and I knew this was going in the right direction. I gave the steak a quick sear, brought the center back up to 120°F, and sliced into it. The inside was beautifully even, and every bite carried those subtle garlic notes. To finish the plate, I spooned that confit-garlic sauce generously over both the pasta and steak. It tasted incredible. However, I came away most impressed by just how good a confit steak can be and the possibilities for infusing more flavors into the oil. I'll definitely try doing it again.

Garlic Tomahawk Steak. First time making a confit steak, I wanted to amp the flavor to max so I thought i'd confit some garlic and then use that flavored oil for this cook. I kept the heat on its lowest setting and let the garlic slowly soften for about an hour. Then I used that deeply fragrant garlic oil to confit a tomahawk ribeye. I submerged it completely and let it cook gently for around two hours, checking the internal temperature until it reached 115–120°F. It already smelled incredible, but it was very oily, so I set it on a rack, salted it generously, and chilled it in the refrigerator. Cooling it completely before the final sear meant I could build a proper crust without overcooking that perfectly even center. While it chilled, I made spaghetti aglio e olio with olive oil, garlic, chili, and pasta water. But since I had plenty of confit garlic left, I blended some of the garlic, its oil, and a little water into a beautiful sauce, then finished it with salt and parsley. One taste and I knew this was going in the right direction. I gave the steak a quick sear, brought the center back up to 120°F, and sliced into it. The inside was beautifully even, and every bite carried those subtle garlic notes. To finish the plate, I spooned that confit-garlic sauce generously over both the pasta and steak. It tasted incredible. However, I came away most impressed by just how good a confit steak can be and the possibilities for infusing more flavors into the oil. I'll definitely try doing it again.

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#CapCut บุญกิริยาวัตถุ 10 บุญที่ทำได้ทุกวัน แม้ไม่ต้องมีเงินสักบาท #ธรรมะรักษาใจ #ธรรมะคลายทุกข์ #ข้อคิดดีๆ

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Kẹo mix vị #keo #keodautaydautam #anvat

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diakui bukan mengakui #IZIN🙏🏻 #jossgawin #foryou

diakui bukan mengakui #IZIN🙏🏻 #jossgawin #foryou

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