@saturninoctober: เสียงยัยน่ารักมากกกกกก POLCASAN X GULP #GULPเฟรชทุกโมเมนต์ #Polcasan #ยัยซัง @polcasan.gmmtv

saturninoctober
saturninoctober
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Monday 12 May 2025 13:38:26 GMT
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anna_spomsuk :
ฮือ..เอ็นดูอ่าาา ยัยซัง😂❤️
2025-05-13 03:32:14
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Cacio e pepe is a favorite in our home and this particular recipe was very important for me when I was getting serious about cooking back in 2016. It really kind of bent the rules of a staple and reinforced the important balance of tradition, innovation and practicality for home cooking. Full recipe breakdown is on @serious_eats  Also see below: Ingredients: • 4 tablespoons (60ml) extra-virgin olive oil, divided • 1 teaspoon coarsely ground black pepper, to taste • Kosher salt, to taste • 1/2 pound (225g) spaghetti • 2 tablespoons (30g) unsalted butter • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving Steps: • Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle. •  Place spaghetti in a large skillet and cover with water. Season with salt and bring to a boil, prodding spaghetti occasionally to prevent it from clumping. Cook until spaghetti is al dente. • Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter and then add in pasta. • Add cheese and remaining olive oil to the skillet and stir with a fork until cheese is completely melted. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table. Apron is @hedleyandbennett  #asmrcooking #pasta  #spaghetti #italianfood
Cacio e pepe is a favorite in our home and this particular recipe was very important for me when I was getting serious about cooking back in 2016. It really kind of bent the rules of a staple and reinforced the important balance of tradition, innovation and practicality for home cooking. Full recipe breakdown is on @serious_eats Also see below: Ingredients: • 4 tablespoons (60ml) extra-virgin olive oil, divided • 1 teaspoon coarsely ground black pepper, to taste • Kosher salt, to taste • 1/2 pound (225g) spaghetti • 2 tablespoons (30g) unsalted butter • 2 ounces Pecorino Romano cheese (about 1 cup; 55g), very finely grated on a Microplane or the smallest holes of a box grater, plus more for serving Steps: • Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle. • Place spaghetti in a large skillet and cover with water. Season with salt and bring to a boil, prodding spaghetti occasionally to prevent it from clumping. Cook until spaghetti is al dente. • Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter and then add in pasta. • Add cheese and remaining olive oil to the skillet and stir with a fork until cheese is completely melted. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table. Apron is @hedleyandbennett #asmrcooking #pasta #spaghetti #italianfood

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