@a.alwani02: I just tried making mac & cheese 😭#fyp #spinning #cooking #help

Abodzinho

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Friday 20 December 2024 11:54:13 GMT

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Comments

✞ :

Call mom bro

2024-12-21 19:38:50

211236

maye :

press E to pick up

2024-12-23 16:21:51

37341

່ :

idk tell a trusted adult

2024-12-20 19:37:45

87938

ᚓ :

It’s getting upgraded

2024-12-21 17:27:50

33712

Adam Shelly 💈 :

Cooking with kya

2024-12-22 12:57:43

2062

Damitsjojo_ :

its cooking at 360° degrees

2025-01-08 08:26:29

2944

🎧 :

I'm cracking up at this comments 😭

2025-01-05 21:44:58

372

smrnw :

its leveling up

2024-12-21 15:57:44

22109

Army_4ever⁷ :

idk google said you have 5 second left

2025-01-04 18:39:07

2309

.Deniz_Kaya :

Let him cook

2024-12-21 15:36:08

7101

shorts_aus_esn :

Bro learned the Spinjutsu

2024-12-20 22:27:51

310

Liam? :

Your Bluetooth device is ready to pair

2025-02-14 15:29:26

579

NOBODY :

Trust the process

2024-12-21 09:41:48

9671

Hjalmar_Alsander :

Don’t buy the Renegade skin if you respect OG Fortnite players. It’s more than a skin; it’s a symbol of their early commitment and grind. Let them keep their exclusivity

2024-12-20 18:39:34

41

th4t_l0s3r_y0u_L0v3 :

It’s customizing its character 🙏💀

2024-12-22 09:03:14

191

Jandritoo_ 02 :

"they see me boiling"

2025-01-14 20:58:06

451

ThatOneFreak :

I'm afraid to tell you but you need to call the ghost busters

2025-02-14 02:13:56

434

Ralsi :

the pasta is loading, give It time bro

2025-01-13 20:25:02

305

Tony Caruso :

whatcha mean "the top of the pot" bro that's the whole pot spinning

2025-01-24 10:02:28

85

📀NOAH🧸 :

Its his first time bro chill

2024-12-20 21:49:30

3886

tjommerito :

that is the automatic blending mode. just put the wooden spoon a side. the pot is doing the job🤝

2024-12-20 12:24:10

1786

Daniel🇲🇲🤷🏻‍♂️ :

Its learning spinjitzu so the water not get still like still water

2024-12-20 16:50:05

751

🥺~🎀Its~HER~GOD'sGIRL🎀~🥺 :

it's cooking at 360 degrees 😂

2025-04-10 12:12:02

92

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My fav snack

#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

and still not enough #val #valorantclips #valorantgaming #fyp #foryoupage credits to @kempy.val

and still not enough #val #valorantclips #valorantgaming #fyp #foryoupage credits to @kempy.val

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