@scrwloose: We’re back to using tablets😂 #eanasir #eanasirsellsbadcopper #copper #coppermerchant #History

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Wednesday 03 December 2025 21:36:31 GMT

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Comments

Manticore she/her :

Ea-nasir when I catch you Ea-nasir

2025-12-04 14:50:49

24194

⭐️⚡️Alsmyth⚡️⭐️ :

i hope theres an after life because i need Ea Nasir to know he left a legacy 💀😭

2025-12-04 04:14:31

11087

SaintThicckolas :

This is a SUPER niche reference and I am HERE FOR IT

2025-12-04 03:36:55

3185

Autism :

It would be a tablet of clay actually. His house caught fire and cooked the clay tablets preserving them.

2025-12-04 01:42:49

21617

Dngr_ :

A DRAGPATH, ETCHED IN THE SURFACE

2025-12-04 19:33:18

825

Hazard :

And that review has lasted the ages so everyone through history can know how bad Ea Nasir’s quality of copper was

2025-12-04 22:43:15

1713

OpossumPal🏕️⏳ :

2025-12-04 04:45:57

1857

Anna :

NO PLEASEE THIS IS SO FUCKINF FUNNY

2025-12-03 23:05:07

4337

The_Vibranium_Knight :

fun fact, clay tablets were meant to be recycled, the writing would be written on while the clay was still moist, then sent to the recipient, who (I think) would then scrape it clear to write their response. clay tablets were only fired if they were deemed important, which means Ea-Nasir was a con artist who kept his bad reviews as memorabilia.

2025-12-05 23:25:42

39

Slem Writes :

2025-12-04 16:41:49

281

treep :

did you buy the copper from ea nasir? his copper is terrible

2025-12-04 10:28:09

503

Witch of the valley🇨🇦🔻 :

2025-12-04 15:36:47

90

Vawn 🏴󠁧󠁢󠁷󠁬󠁳󠁿 :

2025-12-04 10:56:18

516

κιαrα :

I don’t get this joke, but I’m glad to be here I like this place😂

2025-12-05 07:02:27

9

Victoria Bane :

HAHAHAHAHAHA

2025-12-05 03:49:29

1

🏺𝐿𝓊𝓃𝒶 𝒞𝒶𝓁𝓁𝒾𝓈𝓉𝑜🏺 :

I love being on ea-nasir tok

2025-12-05 06:56:27

71

Brief Leaf :

This is comedy. point blank.

2025-12-04 01:36:27

738

mhartdesign :

I cannot believe this is the SECOND Ea-Nasir video I’ve seen on tiktok recently 😭 I love this ✨😅

2025-12-04 22:29:00

40

Filip.ko🇲🇰 :

no, it was clay, it felt a lot like writing on paper to write in it

2025-12-05 06:26:14

1

Nori 🇫🇮 🏳️‍🌈 :

I think it's equal parts funny and kinda beautiful how humans really have not changed at all during the centuries we've been here lol

2025-12-05 07:16:33

129

Astrophel 💙 :

me with Ea Nasir

2025-12-05 02:18:02

73

PrinceofSass :

And it didnt come with the free goat!

2025-12-06 04:00:36

1

Railrunner65 :

Wait you're so funny please don’t go bald

2025-12-06 08:15:43

0

Amy :

The cat in the second clip 😂

2025-12-05 02:18:35

1

To see more videos from user @scrwloose, please go to the Tikwm homepage.

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Dosa with Aloo Masala and Tomato Chutney Ingredients Dosa - 240g (1¼ cups) basmati rice - 125g (¾ cup) urad dal (split black gram) - 80g (½ cup) chana dal (split chickpeas) - 20g (4 tsp) fenugreek seeds - 1 tsp salt Tomato Chutney - 3 tbsp oil - 1 tsp black mustard seeds - 1 tbsp urad dal - 1 tsp cumin seeds - 1 small red onion, diced - 6 cloves garlic, peeled and crushed - 1 thumb-sized piece ginger, peeled and sliced - 2 small green chillies - 12 curry leaves - 4 tomatoes, diced - 1½ tbsp tamarind paste - salt, to taste Aloo Masala (Potato Filling) - 2 tbsp oil - 1 small red onion, diced - 1 tsp cumin seeds - 3 cloves garlic, finely grated - 8 curry leaves, sliced - 2 small green chillies, sliced - 14 cooked baby potatoes, lightly mashed - ½ tsp ground turmeric - salt, to taste Method Make the Dosa Batter: 1. In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for 4 hours. 2. Drain and place the soaked rice and lentils into a blender, adding half of the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours. Prep the Tomato Chutney: 1. Heat the oil in a pot over medium-high heat. Add the mustard seeds, cumin seeds, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly. 2. Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down fully. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving. Make the Aloo Masala (Potato Filling): 1. In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies. 2. Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature. Prep and Cook the Dosa: 1. Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream. 2. Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer. 3. After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the centre, then fold three edges over to form a triangle. 4. Transfer to a plate and serve hot with the tomato chutney. #cooking #india #food #Recipe

Dosa with Aloo Masala and Tomato Chutney Ingredients Dosa - 240g (1¼ cups) basmati rice - 125g (¾ cup) urad dal (split black gram) - 80g (½ cup) chana dal (split chickpeas) - 20g (4 tsp) fenugreek seeds - 1 tsp salt Tomato Chutney - 3 tbsp oil - 1 tsp black mustard seeds - 1 tbsp urad dal - 1 tsp cumin seeds - 1 small red onion, diced - 6 cloves garlic, peeled and crushed - 1 thumb-sized piece ginger, peeled and sliced - 2 small green chillies - 12 curry leaves - 4 tomatoes, diced - 1½ tbsp tamarind paste - salt, to taste Aloo Masala (Potato Filling) - 2 tbsp oil - 1 small red onion, diced - 1 tsp cumin seeds - 3 cloves garlic, finely grated - 8 curry leaves, sliced - 2 small green chillies, sliced - 14 cooked baby potatoes, lightly mashed - ½ tsp ground turmeric - salt, to taste Method Make the Dosa Batter: 1. In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for 4 hours. 2. Drain and place the soaked rice and lentils into a blender, adding half of the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours. Prep the Tomato Chutney: 1. Heat the oil in a pot over medium-high heat. Add the mustard seeds, cumin seeds, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly. 2. Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down fully. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving. Make the Aloo Masala (Potato Filling): 1. In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies. 2. Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature. Prep and Cook the Dosa: 1. Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream. 2. Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer. 3. After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the centre, then fold three edges over to form a triangle. 4. Transfer to a plate and serve hot with the tomato chutney. #cooking #india #food #Recipe

the genius of brazil @clipfyai.league @hdubugras #henriquedubugras #brex #clipfyhdubugras #rich #entrepreneur #fyp #startup #investing

the genius of brazil @clipfyai.league @hdubugras #henriquedubugras #brex #clipfyhdubugras #rich #entrepreneur #fyp #startup #investing

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