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@favde_v: Do you know that some men are so wicked and heartless. . . Interview with// Baby_gurl_ruthy #viralvideo #tiktoknigeria🇳🇬 #interview #talkshow #urhobonation #urhobo #fypシ゚viral

FavDe_v
FavDe_v
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Region: NG
Tuesday 27 June 2023 09:58:06 GMT
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Comments

celebrity_unat
celebrity_unat :
That's a lie😒😒😒
2023-06-27 10:27:51
2
user3931519238390
user3931519238390 :
dey play🤣
2023-06-27 10:32:04
1
urhobonation
UrhoboNation™ :
"U hear say them dey be*t women". U can imagine!. I guess she's still very young nd inexperienc*d becos that's a pure l*e
2023-06-28 21:32:58
1
tedy_bearfd
Queen Ella :
I don too hear complain for urhobo men Godabeg😂😂
2023-06-30 13:37:56
1
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‘Work’ on Thursday consisted of cooking a killer meal with my good buddy and drinking some fireside beers. The chicken was spatchcocked and dry brined (salted) for 24 hours for tidal wave juiciness. It hung over the fire for a little over 2 hours until it hit about 135°F which allowed it to develop a fantastic smoky flavor. I inserted my wireless @ThermoWorks RFX probe into the thigh since it was closest to the flame. I would occasionally check the breast with my Thermapen to make sure everything was cooking evenly. Chef Jason’s mantra is ‘keep adding flavor,’ and so the chicken was basted with some of the chimichurri while it hung (not in the video), and when it was on the grates we hit it with pepper, thyme, and basted it often with garlic, oil, butter, thyme, and lemon (which was in the little skillet). When cooking over live fire we try to incorporate the fire as much as possible, hence the smoked chimichurri. I love a good chimi, especially in the summer, and dropping some hot oak and cherry coals in there was *chefs kiss* When I originally talked to Jason about the spatchcock chicken, before I could even get to potential sides he recommended succotash. I had never made it before so I was in. I’m glad I was because succotash might be my new favorite summer dish- made with all fresh New Jersey veggies. Total cook time for everything was just about 4 hours and a couple-a-beers. Jason finished it off with some 10/10 plating. The smoked chimi and oregano flowers made it look just as good as it tasted. Helluva Thursday.
‘Work’ on Thursday consisted of cooking a killer meal with my good buddy and drinking some fireside beers. The chicken was spatchcocked and dry brined (salted) for 24 hours for tidal wave juiciness. It hung over the fire for a little over 2 hours until it hit about 135°F which allowed it to develop a fantastic smoky flavor. I inserted my wireless @ThermoWorks RFX probe into the thigh since it was closest to the flame. I would occasionally check the breast with my Thermapen to make sure everything was cooking evenly. Chef Jason’s mantra is ‘keep adding flavor,’ and so the chicken was basted with some of the chimichurri while it hung (not in the video), and when it was on the grates we hit it with pepper, thyme, and basted it often with garlic, oil, butter, thyme, and lemon (which was in the little skillet). When cooking over live fire we try to incorporate the fire as much as possible, hence the smoked chimichurri. I love a good chimi, especially in the summer, and dropping some hot oak and cherry coals in there was *chefs kiss* When I originally talked to Jason about the spatchcock chicken, before I could even get to potential sides he recommended succotash. I had never made it before so I was in. I’m glad I was because succotash might be my new favorite summer dish- made with all fresh New Jersey veggies. Total cook time for everything was just about 4 hours and a couple-a-beers. Jason finished it off with some 10/10 plating. The smoked chimi and oregano flowers made it look just as good as it tasted. Helluva Thursday.

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