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Courtneypants가있는 요리 – THAT’S GOOD PICKLE
I teach you how to make grilled peanut butter pickle sammiches! Sounds delicious, 권리? 아니? Not really? Whatever. íŽ˜ì´ ìŠ¤ë¶: www.facebook.com Shot & Edited by Michael Livingston: youtube.com courtneypants cooking show scary pickle unicorn girl kitchen fail uni unicourt sammich
What is a good recipe for a drink with Robitussin to get high?
I want to make a drink similar to purple drank, but not with prescription syrup. I was planning on using Robitussin Extra Strength for the DXM. Any recipe suggestions?
I’m not looking for a codeine high or one with promethazine. But I’ve read some places that 2 oz is a good place to start with the Robitussin. Thoughts?
OXO Good Grips Silicone Pastry Brush
- Features a unique bristle design and will not retain odors, nor clump during cleaning
- Multiple layers of silicone bristles feature gaps in center to hold liquids better as they are transferred from bowl to food
- Tapered outer bristles allow for brushing delicate pastries with ease
- Silicone bristles are heat resistant to 600 degrees F; angled brush head keeps bristles off the countertop
- A soft comfortable grip makes it a joy to baste; safe and easy to clean in the dishwasher
ì œí’ˆ 설명
Happy with your Pastry Brush but unhappy with how it retains odors and clumps when you clean it? Try the OXO Good Grips Silicone Pastry Brush, which works like a natural bristle brush but with the added conveniences of heat resistance, odor resistance and cleanability. Multiple layers of silicone bristles tackle all tasks. Gaps in the center bristles hold liquid as you transfer from bowl to pastry surface, and tapered outer bristles let you brush delicate pastry with ease. The silicone bristles are heat resistant to 600°F so you can spread butter in a hot pan, and the angled Brush head keeps bristles off the countertop. Cleanup is easy in the dishwasher, and these bristles won’t clump, frizz or retain odors…. ìžì„¸ížˆë³´ê¸° >>
Where can I find a good guide to cooking prawns?
I want to cook prawns but am nervous about cooking seafood. I have heard many negative things about it? Can you recommend a decent guide to cooking prawns? 감사합니다.
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