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@mr_faixaly: Yo Sary Pa se Besora Yem 😭💔🥹🥀 #foryou #viralvideo #dontunderreviewmyvideo #foryoupage #mr_faixaly

𝐆𝐄𝐍𝐈𝐔𝐒 ._. 💸
𝐆𝐄𝐍𝐈𝐔𝐒 ._. 💸
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Monday 13 October 2025 06:08:51 GMT
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Comments

itx_danyal_99k
nadan khan :
nice ror jan❤
2025-10-13 08:20:02
7
hamidgulli23
خامد گلی :
واخ دہ سوز مے واچ زڑہ وادردہ وی کسم 😭😭😭😭😭😭😭😭😭😭♥️♥️♥️♥️♥️♥
2025-10-16 15:56:06
0
babarazam56685
BOBBY 🥰❤️‍🩹🖤 :
Love you u 🥰
2025-10-16 14:26:13
0
asadkhan20k
SYCO ✈️ خوما رئ :
کوم باوافا دوکاراکاڑادا
2025-10-15 16:06:39
2
aliwardaga1
𝐀(♥_♥)𝐑❀W◌⑅⃝●♡⋆♡● :
❤💞𝐌𝐎𝐌💞❤
2025-10-16 05:53:13
3
nehal.khan763
Nehal Khan :
da😭😭😭😭😭
2025-10-13 10:39:06
4
zehnimarez24
💔💊 :
Qrbn🥺❤️‍🩹
2025-10-13 09:06:58
7
uzair.khan83471
uzair Khan :
had😭😭😭
2025-10-15 13:09:41
2
spogmai2044
💓💓Spogmai💓💓 :
aw😥
2025-10-15 14:34:46
3
hamid_afridi_703
🍁•ℍꪋ𝗺ἶ∂ꪋ𝚏ᵣἶ∂ἶ•🍁 :
Qurban Bro 💔💔
2025-10-14 09:48:13
3
rizwan.khan5249
🦅RIZWAN KING 😎💪🫵 :
qurban rora 🥹🥹😭
2025-10-16 12:10:38
0
badshahiiii1
🖤⃝𝐒𝐇𝐄𝐇𝐙𝐀𝐃𝐀↠ :
Same😢🥺😫
2025-10-15 17:31:23
2
salahuddin.khan632
Salahuddin Khan :
one video for me s🥰z
2025-10-13 06:11:34
4
danger__boy____
XT GAMING 4X 🤯 :
AWO🙁
2025-10-15 21:06:42
2
malak_nizam
🦅 ملک نظام ღ :
Habib jni 😭
2025-10-13 15:41:51
3
naseem.jani352
💔💓😈Naseem jani😈💓💔 :
ufffffff 💔🥺😭
2025-10-13 17:28:41
3
najeebullah9881
Najeeb Ullah :
Plize Sting video 💔
2025-10-13 08:35:05
5
sigma_x82
𝙎 𝙄 𝙂 𝙈 𝘼 🗣️ :
os ba lara she mara we 🤣🤣
2025-10-13 13:58:52
4
rh.zaree
RH.🫀🧸 :
🥰🥰🥰
2025-10-13 08:03:32
5
money9_8
⚜️𝐌𝐎𝐍𝐄𝐘💸 𝐏𝐎𝐖𝐄𝐑 ⚜️ :
☹️☹️☹
2025-10-13 06:47:33
5
ahmadjani.1622
༻(𝙰ɩᷝoɴͣɛͫ 𝙱𝙾𝚈)࿐ :
@💔Abbas Ajjez💔 💔☺
2025-10-16 12:31:26
0
dollerking804
@dollerking804 :
🥰🥰🥰
2025-10-16 05:33:26
2
alikhankin07
A💞Z Aw , :
❤❤❤
2025-10-16 05:28:15
2
topan__..__yam__..__g
"𝕋𝔸𝕊𝔹𝕀ح"_--_"𝕌𝕃𝕃𝔸𝕙 :
@😇__Sailnt__boy__😇 @⚔️_sp____Pagal_⚔️💔 ♥🥀🫵
2025-10-13 13:22:35
4
nmore30
No more :
@No more 🖤 🥹 da jawab wale ne raka
2025-10-13 11:23:16
4
To see more videos from user @mr_faixaly, please go to the Tikwm homepage.

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Lobster Thermidor. A couple of years ago, I was developing recipes for a company called Pesky Fish. I’ve since joined the company full time as a content creator, but back then, they sent me a couple of live lobsters to develop recipes with. I’d never actually tried lobster at this point so I was a little stuck for what to cook. A short search on google for ‘classic lobster dishes’ showed me the lobster Thermidor, and I wanted to make it badly! Watching videos of others making it, I was worried I was going to insult the ingredient with all the cream and cheese but my god… have this with some fries and you’ve got the most amazing ‘shellfish & chips’. 1 whole lobster, about 700–800g 2 tbsp butter 1 shallot, finely chopped 1 small clove garlic, minced (optional) 100ml dry white wine 100ml double cream (heavy cream) 1 tsp Dijon mustard 1 tsp lemon juice 50g Gruyère (or Emmental), grated 1 tbsp chopped parsley Salt Chives to garnish Bring a large pot of salted water to the boil. Drop in the lobster for 4–5 minutes, until the shell turns red but the meat is underdone. Remove, place on its back, and split the belly from head to tail with a sharp knife, stopping short of the top shell so it opens like a book. Remove the stomach sac and vein. Scoop out the tomalley and reserve. Leave tail and claws in place. Melt butter in a pan, soften shallots, then add garlic until fragrant. Pour in wine, reduce by half. Stir in cream, Dijon, tomalley, and lemon juice. Simmer, then add half the Gruyère until smooth. Season with salt and parsley. Lift out tail and claw meat, cut into chunks, and fold into the sauce. Stuff back into the shell, top with remaining Gruyère, and grill or bake hot until bubbling and golden. Serve with lemon wedges, chives, and a crisp side like salad or asparagus.
Lobster Thermidor. A couple of years ago, I was developing recipes for a company called Pesky Fish. I’ve since joined the company full time as a content creator, but back then, they sent me a couple of live lobsters to develop recipes with. I’d never actually tried lobster at this point so I was a little stuck for what to cook. A short search on google for ‘classic lobster dishes’ showed me the lobster Thermidor, and I wanted to make it badly! Watching videos of others making it, I was worried I was going to insult the ingredient with all the cream and cheese but my god… have this with some fries and you’ve got the most amazing ‘shellfish & chips’. 1 whole lobster, about 700–800g 2 tbsp butter 1 shallot, finely chopped 1 small clove garlic, minced (optional) 100ml dry white wine 100ml double cream (heavy cream) 1 tsp Dijon mustard 1 tsp lemon juice 50g Gruyère (or Emmental), grated 1 tbsp chopped parsley Salt Chives to garnish Bring a large pot of salted water to the boil. Drop in the lobster for 4–5 minutes, until the shell turns red but the meat is underdone. Remove, place on its back, and split the belly from head to tail with a sharp knife, stopping short of the top shell so it opens like a book. Remove the stomach sac and vein. Scoop out the tomalley and reserve. Leave tail and claws in place. Melt butter in a pan, soften shallots, then add garlic until fragrant. Pour in wine, reduce by half. Stir in cream, Dijon, tomalley, and lemon juice. Simmer, then add half the Gruyère until smooth. Season with salt and parsley. Lift out tail and claw meat, cut into chunks, and fold into the sauce. Stuff back into the shell, top with remaining Gruyère, and grill or bake hot until bubbling and golden. Serve with lemon wedges, chives, and a crisp side like salad or asparagus.

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