@javiboii719: Im starting to really like this game. #eldenring #nightreign #sekiro #sekiroshadowdietwice #xbox #foryoupage #fyp #fy

JaviBoii
JaviBoii
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Region: US
Saturday 31 May 2025 16:19:28 GMT
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neskiwii
Neskiwii :
Fromsoft does not understand how badly we need another sekiro or sekiro-like game, I stay up at night dreaming and yearning
2025-05-31 23:38:49
7593
dvd8683
DVD :
Allat for 400 damage🥀
2025-05-31 17:49:52
7414
its_m712
😌 :
Finally someone who can parry in this game😭💔
2025-06-01 02:52:22
4064
bigtor18
𖣂︎ :
got used to sekiro so much that I tried to mikiri counter
2025-06-01 17:20:39
221
idc.monsoon
monsoon :
I hate how little damage executor does
2025-06-01 03:27:04
1413
just_plain_vibing2021
Yes :
Tried sekiro, got lost, tried to look up a guide shit didn’t help, spent another hour wandering, gave up and refunded it
2025-06-01 19:44:27
17
servlnn2x
Servlnn2x :
Am i the only playing nightreign alone
2025-05-31 18:55:16
61
iam_towel
IamTowel :
Nightreign was so mid I started a new Sekiro save
2025-06-01 02:06:10
5
theezman
theezman :
They need to buff the damage bro or give it bleed it SOMETHING man 😭
2025-06-01 03:41:55
1140
__tarnished_
Tarnished :
guys i am playing sekiro, Is actually isshin so hard?
2025-06-01 08:23:38
4
sunny.hanley
sunny :
curse sword needs that buff so bad
2025-06-01 06:17:01
3
tillisaliveeeeee
🎉TILL IS ALIVE🎉 :
Should I get sekiro it’s on sale rn
2025-06-01 09:49:00
75
user7060588274973
Jacob richards :
Feels so unrewarding parrying it id useful but you barely do any dmg even with the skill might as well just use my main sword and dodge it instead
2025-06-01 19:35:58
2
staxticous
Staxxx :
Guys I gave up on sekiro should I try again? 👀
2025-06-01 18:18:14
2
diddyballsac
nuh licker :
how do you unlock revenant and duchess
2025-06-07 00:10:07
1
okaybuddy505
🧏🏼🤷🏼‍♂️🤷🏼 :
Can u mikiri counter spears in Elden ring nr
2025-07-03 10:22:48
1
hocknullgregor
NotGregorHocknull :
They should add the mikri counter to his kit
2025-06-29 23:16:19
1
silencer801
Abdulaziz :
What button to parry on ps
2025-06-03 23:54:50
1
wyatth_
wyatt :
i’m fairly good with executor, should i buy sekiro? i’ve been thinking abt buying it for a while now
2025-06-02 05:06:40
9
beanatino
beanatino :
if only we could do the mikiri counter bro
2025-06-01 15:01:45
35
literallysh0ya
literallysh0ya :
Who are you playing as
2025-06-03 06:17:21
2
painhimself187
Nico :
In Nightreign where everything is about speed, Executor is actually pretty bad, cus while these deflects are super satisfying youre just wasting time
2025-06-01 22:52:41
55
paraxesis
paraxesis :
I parry every attack then proceed to do 0 damage 💔
2025-06-01 04:40:15
55
lilryzeshadow
keyon hogue :
I’ve been thinking abt buying night reign what yall think?
2025-06-02 19:55:55
1
anton.9r8
Anton𒉭 :
ngl we need more bloodborne stuff in night reign
2025-06-01 21:48:30
59
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Other Videos

TEMPEH PARMESAN 🧀🧀 (FULL RECIPE BELOW) Y’all, we turned TEMPEH into PARMESAN. I was sitting at my kitchen table one day last summer when I realized that tempeh has so many similar qualities to cheese. It’s fermented. The texture is firm and gratable. It has a nutty/savory aroma when cooked. My first attempt, which involved blending the tempeh with pretty much all the ingredients in this current recipe, did NOT work. It turned to mush. I gave up at that point. But then, just a few weeks ago, I was cubing some tempeh fresh out of salted boiling water when the most amazing umami aroma wafted up. I realized that the best way to make tempeh parm would be to simply use the tempeh in its original form by brining and then drying it out to grate. And y’all  - it worked. This is the easiest vegan cheese recipe, with minimal ingredient, minimal effort, and so, so much reward. Enjoy, my friends 🙏  #veganrecipes #vegancheese #parmesan  Full recipe here! NOTE: I dried my tempeh at 170F for 4 hours, not 2. I say 2 hours in the video because that’s the bare minimum you’ll need to get it dry. I also live at elevation which requires longer cook times. Start with 2 hours, but if the tempeh isn’t sufficiently dry, try 3, and then up to 4 from there if necessary. ingredients 1 eight-ounce block organic tempeh (I used LightLife brand), cut on an angle to look like two parm wedges 2 lemons juiced 4 tablespoons apple cider vinegar 2 tablespoons white miso 2 teaspoons nutritional yeast 3 tablespoons salt 1/3 cup water prep boil the tempeh in salted water for 15 minutes. while it boils, combine the remaining ingredients for the brine in a glass storage container (with a lid) and whisk together until fully combined and smooth. when the tempeh finishes, remove it from the boiling water and immediately place in the brine. allow to cool 10 mins with the lid off, then place the lid on and set in the fridge overnight. the next day, preheat an oven to 170F. take the tempeh out, set on an elevated rack baking tray or parchment-lined tray, then place in the oven to dry out for 2 to 4 hours. once finished, take the tempeh out and allow it to cool in the fridge for at least 1 hour. when ready to grate, take a knife and trim one slice off the large side of the wedge, then place the larger side face down on the microplane or box grater and firmly grate the tempeh across the grater. you don’t want to push too hard, as it can crumble. but not to worry! i the tempeh breaks apart in some areas, you can either use a knife to chop it into fine bits, or even place it in a small food processor or spice grinder to blend into a powder. use this on pizzas, pastas, and sandwiches, in sauces and soups, or as a topping for a salad. so many ways to use this incredibly delicious vegan parm.
TEMPEH PARMESAN 🧀🧀 (FULL RECIPE BELOW) Y’all, we turned TEMPEH into PARMESAN. I was sitting at my kitchen table one day last summer when I realized that tempeh has so many similar qualities to cheese. It’s fermented. The texture is firm and gratable. It has a nutty/savory aroma when cooked. My first attempt, which involved blending the tempeh with pretty much all the ingredients in this current recipe, did NOT work. It turned to mush. I gave up at that point. But then, just a few weeks ago, I was cubing some tempeh fresh out of salted boiling water when the most amazing umami aroma wafted up. I realized that the best way to make tempeh parm would be to simply use the tempeh in its original form by brining and then drying it out to grate. And y’all - it worked. This is the easiest vegan cheese recipe, with minimal ingredient, minimal effort, and so, so much reward. Enjoy, my friends 🙏 #veganrecipes #vegancheese #parmesan Full recipe here! NOTE: I dried my tempeh at 170F for 4 hours, not 2. I say 2 hours in the video because that’s the bare minimum you’ll need to get it dry. I also live at elevation which requires longer cook times. Start with 2 hours, but if the tempeh isn’t sufficiently dry, try 3, and then up to 4 from there if necessary. ingredients 1 eight-ounce block organic tempeh (I used LightLife brand), cut on an angle to look like two parm wedges 2 lemons juiced 4 tablespoons apple cider vinegar 2 tablespoons white miso 2 teaspoons nutritional yeast 3 tablespoons salt 1/3 cup water prep boil the tempeh in salted water for 15 minutes. while it boils, combine the remaining ingredients for the brine in a glass storage container (with a lid) and whisk together until fully combined and smooth. when the tempeh finishes, remove it from the boiling water and immediately place in the brine. allow to cool 10 mins with the lid off, then place the lid on and set in the fridge overnight. the next day, preheat an oven to 170F. take the tempeh out, set on an elevated rack baking tray or parchment-lined tray, then place in the oven to dry out for 2 to 4 hours. once finished, take the tempeh out and allow it to cool in the fridge for at least 1 hour. when ready to grate, take a knife and trim one slice off the large side of the wedge, then place the larger side face down on the microplane or box grater and firmly grate the tempeh across the grater. you don’t want to push too hard, as it can crumble. but not to worry! i the tempeh breaks apart in some areas, you can either use a knife to chop it into fine bits, or even place it in a small food processor or spice grinder to blend into a powder. use this on pizzas, pastas, and sandwiches, in sauces and soups, or as a topping for a salad. so many ways to use this incredibly delicious vegan parm.

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