@1xitachi_: the fact that los has to explain this is funny bro it’s clearly not a normal door 😂 #lospollostv #twitch #lospollostvmoments #twitchclips #viral

1xitachi
1xitachi
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Region: US
Sunday 23 November 2025 08:25:07 GMT
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xxterrariaballzxx
XxTerrariaBallzxX :
“Does this look like a normal door” 😭💔✌️
2025-11-23 10:02:23
11195
fs.timm
👤 :
why he evil
2025-11-23 08:53:19
6003
rewkod_doodoo_fart
rewkod :
L3 R3 to release tubby rage
2025-11-25 05:42:44
0
vernon8085
vernon :
Ozempic rage
2025-11-23 14:47:40
1270
sir2014
︎ ︎ :
Don’t call evil los at 3am💔
2025-11-23 12:48:06
2192
smellyinchicorerat
. :
“ARE U USERNAME LADIESMAN217!”
2025-11-23 13:46:36
695
l14m01_
l14m01_ :
can tubby please calm down it’s scaring me
2025-11-25 05:20:43
2
ightmock
aiden🦦 :
Why is it sped up
2025-11-23 11:32:28
55
repies123
repies123 :
😭😭😭
2025-11-23 11:36:55
160
judea.0
Charlie Kirk should be 🍇 :
Why is it slowed down ?
2025-11-23 13:47:23
30
peanut09090
the 245 :
why is it so slowed down
2025-11-23 08:39:41
679
lyfestyle_2093
￶ :
DOES THIS LOOK LIKE A NORMAL DOOR
2025-11-24 16:29:29
23
gooseyloosey391
Cian Twomey :
“Los why evil?”
2025-11-23 12:10:56
339
greegreee
justice league :
2025-11-23 14:14:30
171
skygreenwaterblue
skydrip72 :
Why’s it evil
2025-11-25 05:42:49
2
igotbaned8
Igotbaned💀 :
how los is talking
2025-11-23 14:25:23
94
btksdn02
Batu :
2025-11-23 11:11:19
81
07.j0hnny
07.j0hnny :
Why is it mad
2025-11-25 06:32:50
3
michael.main5
mbd :
Los your scaring me
2025-11-23 11:32:31
66
budussyphart
kbity™ 🦦 :
the
2025-11-25 11:54:59
0
grahamweb0
Graham :
Evil los 💔
2025-11-23 13:53:02
13
farhagjq1xh
54rhan.24th :
Los (slow + reverb)
2025-11-23 12:47:40
55
yahweh82008__
Yahweh0000 :
Why los sped up
2025-11-23 09:12:58
135
.xvrinaa
rina :
just lemme syd😭😭
2025-11-23 19:57:46
3
morgan.c.c
morgan :
it has a point
2025-11-25 06:18:19
0
To see more videos from user @1xitachi_, please go to the Tikwm homepage.

Other Videos

Episode 35 | How to keep her wet for more. #pasta #Foodie #cooking #yummy #seafood  Beautiful, rich, creamy seafood pasta with prawns, chillies, garlic, lemon, and parsley – finish with a creamy Vongolo mussel veloute, parsley oil, and micro herbs.  Serves 2 Cutie Pies (plus a touch extra in the case for a three-way) Difficulty - Medium Before you begin:  1. Great seafood dish if you like your pasta creamy.  2. You can opt for store-bought squid ink pasta to save time.  3. For additional details, see my recipe site.  Parsley Oil: - 200g grapeseed oil  - 20g Parsley Blanche parsley for 30 seconds. Cool down in ice water. Pat dry and blend with oil until bright green. Strain over muslin cloth (Note: Makes extra).  Squid Ink Semolina Noodles: - 130g Semolina Flour  - One egg - One egg yolk - 1 tsp olive oil  - Pinch of sea salt - 4g squid or cuttlefish ink Mix until a smooth and elastic dough forms. Refrigerate to allow the dough to relax before shaping into desired pasta shapes, i.e., noodles.  Vongolo Mussel Voulette:  - 125g Vongolo mussels (keep 10 for garnish, rest for sauce) - A generous splash of white wine with Vongolo mussels - A touch of neutral oil - 60g of fish stock - 60g chicken stock - 35g of white wine - 35g white vermouth  - 300g of double cream Cook mussels with white wine. Discard any unopened or broken ones. Strain and collect juice. Reserve 10 for final plating. For the remaining, pick the meat and discard the shells—caramelised, lightly picked mussel meat. Add fish, chicken, white wine, and vermouth – reduced 2/3rds. Add cream and reduce to a little below 1/2. Keep warm when ready for use. Base Sauce (Prawns, Garlic, Chilli, Parsley, Lemon: - A generous splash of neutral oil - 150g mini prawns, finely diced - 2-3 small chillies finely diced  - One small garlic clove finely minced - 10 reserved Vongolo mussels - A generous splash of white wine - Small handful of finely chopped parsley  - Al dente Squik Ink Noodles - 1/3 juice of a lemon - S&P to taste Sautee prawns, followed by chillies and garlic. Add reserved Vongolo mussels. Add white wine to reduce, followed by parsley and squid ink noodles. Add lemon juice and season to taste.  Finishing Touches: - Prepared & Warm Vongolo Mussel Voulette - Parsley Oil - Micro Herbs (optional)  Add the remaining ingredients to complete the dish, and enjoy.
Episode 35 | How to keep her wet for more. #pasta #Foodie #cooking #yummy #seafood Beautiful, rich, creamy seafood pasta with prawns, chillies, garlic, lemon, and parsley – finish with a creamy Vongolo mussel veloute, parsley oil, and micro herbs. Serves 2 Cutie Pies (plus a touch extra in the case for a three-way) Difficulty - Medium Before you begin: 1. Great seafood dish if you like your pasta creamy. 2. You can opt for store-bought squid ink pasta to save time. 3. For additional details, see my recipe site. Parsley Oil: - 200g grapeseed oil - 20g Parsley Blanche parsley for 30 seconds. Cool down in ice water. Pat dry and blend with oil until bright green. Strain over muslin cloth (Note: Makes extra). Squid Ink Semolina Noodles: - 130g Semolina Flour - One egg - One egg yolk - 1 tsp olive oil - Pinch of sea salt - 4g squid or cuttlefish ink Mix until a smooth and elastic dough forms. Refrigerate to allow the dough to relax before shaping into desired pasta shapes, i.e., noodles. Vongolo Mussel Voulette: - 125g Vongolo mussels (keep 10 for garnish, rest for sauce) - A generous splash of white wine with Vongolo mussels - A touch of neutral oil - 60g of fish stock - 60g chicken stock - 35g of white wine - 35g white vermouth - 300g of double cream Cook mussels with white wine. Discard any unopened or broken ones. Strain and collect juice. Reserve 10 for final plating. For the remaining, pick the meat and discard the shells—caramelised, lightly picked mussel meat. Add fish, chicken, white wine, and vermouth – reduced 2/3rds. Add cream and reduce to a little below 1/2. Keep warm when ready for use. Base Sauce (Prawns, Garlic, Chilli, Parsley, Lemon: - A generous splash of neutral oil - 150g mini prawns, finely diced - 2-3 small chillies finely diced - One small garlic clove finely minced - 10 reserved Vongolo mussels - A generous splash of white wine - Small handful of finely chopped parsley - Al dente Squik Ink Noodles - 1/3 juice of a lemon - S&P to taste Sautee prawns, followed by chillies and garlic. Add reserved Vongolo mussels. Add white wine to reduce, followed by parsley and squid ink noodles. Add lemon juice and season to taste. Finishing Touches: - Prepared & Warm Vongolo Mussel Voulette - Parsley Oil - Micro Herbs (optional) Add the remaining ingredients to complete the dish, and enjoy.

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