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Joe Bart on crime rates #fyp #joebartolozzi #xyzbca | joe bartolozzi

TikTokjoebartwrds

Joe Bart on crime rates #fyp #joebartolozzi #xyzbca | joe bartolozzi

nimajneb(@joebartwrds). original sound - nimajneb. Joe Bart on crime rates #fyp #joebartolozzi #xyzbca

2.1M views3 weeks ago

This is a Delmag jumping jack. It was an old school method of compaction . How it works is that when the throttle is engaged, the diesel engine fires and unleashes a violent mechanical or explosive force that compresses and then releases the springs, launching the entire 60 to 100-kg machine into the air.

This is a Delmag jumping jack. It was an old school method of compaction . How

awesome_earthmovers

Simisanyaa appreciation message to Simisquad6 — feeling blessed

Simisanyaa appreciation message to Simisquad6 — feeling blessed

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Hals über Kopf Onride Erlebnispark Tripsdrill 🎢🇩🇪 #rollercoaster #adrenaline #themepark #freizeitpark #ride

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$5 Vegan Family Meal Recipe: Cauliflower Rice, Seared Tofu & Chickpea Sauce

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Real life scenario | Your friend’s sister has a crush on you W/ @TERi @Tami🌸 @Gramvoice

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joe larp does the joe bart dance 😭 #joebartolozzi #fyp #funny #larp #joebart @Joe Bartolozzi

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2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S

2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S

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Hals über Kopf Onride Erlebnispark Tripsdrill 🎢🇩🇪 #rollercoaster #adrenaline #themepark #freizeitpark #ride

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Real life scenario | Your friend’s sister has a crush on you W/ @TERi @Tami🌸 @Gramvoice

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This is a Delmag jumping jack. It was an old school method of compaction . How it works is that when the throttle is engaged, the diesel engine fires and unleashes a violent mechanical or explosive force that compresses and then releases the springs, launching the entire 60 to 100-kg machine into the air.

This is a Delmag jumping jack. It was an old school method of compaction . How it works is that when the throttle is engaged, the diesel engine fires and unleashes a violent mechanical or explosive force that compresses and then releases the springs, launching the entire 60 to 100-kg machine into the air.

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Simisanyaa appreciation message to Simisquad6 — feeling blessed

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joe larp does the joe bart dance 😭 #joebartolozzi #fyp #funny #larp #joebart @Joe Bartolozzi

joe larp does the joe bart dance 😭 #joebartolozzi #fyp #funny #larp #joebart @Joe Bartolozzi

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2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S

2-week update on moldy tofu My attempt at making furu (fermented bean curd) at home, part 2 After growing white mold on tofu with a commercial starter for about 24 hours, I seasoned the cubes with Chinese baijiu, chili flakes, and salt (and five spice powder), then let them ferment for about 2 weeks (including 1 week in the fridge). After two weeks, the tofu cubes have become softer and creamier, and are already close to what I’m aiming for, though not yet as buttery as commercially made furu. S

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