Its not the "children", there were thousands of kids watching their old GTA videos, probably including yourself. It's CZcams limiting everyone to what they can say.
@@AjayVerma-py6ns that direction implies that i had a very dirty thinking after looking at sculpture. The Dog head made giving made it even made ot dirtier
making laminated doughs takes practice, practice and more practice. I baked croissants in culinary school and they didn’t turn out the way I wanted them to (of course). I quickly gave up on the idea of making them and I resolved to never try to make them again. However, recently, I decided I needed to be an expert at this. I’m an expert at making pie dough which opens up my kitchen to many possibilities and I thought that being able to make croissant dough would do the same-danish, kouign-amann, turnovers! So many dangerous pastries to be able to make without using store-bought puff pastry or weird prepared doughs that mask themselves as croissant knock-offs. I worked on these for weeks and I’ve fused several recipes (Bouchon Bakery Cookbook, Cook’s Illustrated Baking Book, Chef’s Steps) to come up with this method to help people practice making croissants at a small scale to reduce waste (I hate waste) and yield a manageable amount of mistakes. To be clear: this recipe is for practicing, so I didn’t take any shortcuts and any sort of “cheating” is minimal. Diminutive Dough Cutting back on the dough was fairly easy. It’s scaled down enough that I didn’t use a stand mixer with a dough hook, just a wooden spoon. I also didn’t use a poolish because I wanted to make this as simple as possible, but I don’t think it made that much difference. Basically, I created a regular yeast dough-there’s nothing special about it. Beating Down the Butter I reduced the amount of butter significantly because it is, in my opinion, the biggest stumbling block. The butter block is a massive chunk of butter and beating it down inside an envelope of dough is tough to do well-you have to do it a few times to get it right. I got it down to 7 tablespoons or 3.5 oz and it still returns big, flaky croissants. However, the block that I make is not as thick as typical recipes. I did this to make the butter easier to work with and I don’t think it diminishes the quality of the croissants at all. The one thing I tried for the sake of simplification was using salted butter instead of unsalted butter-don’t try it. It’s way too salty. I ended up using unsalted butter and sprinkling the salt in the butter square before I beat it. I’m surprised by and pleased with the results. Croissants are one of those things that I never thought I’d be able to do but, you know, I persevered, rolling and folding layers of dough, and got exactly what I was trying to achieve: homemade croissants. Croissants for Beginners Dough  2 TB warm water 1 tsp active dry yeast (not instant yeast) 1 TB unsalted butter, melted, slightly cooled, plus more for bowl 1 TB sugar ⅓ tsp kosher salt 1 cup all-purpose flour, plus more for surface ¼ cup cold milk Butter Block 7 TB (3.5 oz) unsalted European-style butter (at least 82% fat) (Plugra or Kerry Gold are good) ⅓ tsp kosher salt Method: Dough In a large bowl, pour about a teaspoon of melted butter and set aside. In a medium bowl, sprinkle the yeast over the warm water and let stand for 5 minutes and the yeast gets foamy. Add the remaining melted butter, sugar, salt, flour, and milk. Stir the yeast mixture until it’s fairly smooth and the dough is tacky. Don’t worry if it’s sticky, you’ll add plenty of flour when you’re rolling out the dough.  Place the dough in the buttered bowl and roll it around to coat the dough with the butter. Cover with plastic wrap (tightly) and leave in a fairly warm, draft-free place to rise for 1 ½ hours and it’s doubled in size. Punch down, cover again, refrigerate, and let it rise for another 1 ½ hours and it’s doubled in size (that’s called “proofing”). (Typically, I just put it in the refrigerator overnight so I can break up all the work and I am certain both the butter and dough are equally cold when I go to roll it all out).  Butter Block Before you start anything, make sure your butter is cold (it cannot be room temperature). Then take a piece of parchment paper and draw a 5”x 3” rectangle in the middle with a Sharpee. Turn over the paper and place the butter in the square.  Place a second piece of parchment paper on top and beat the butter with your rolling pin until it makes a 5” x 3” rectangle. You’ll have to do a bit of manipulating to work it into the square-it doesn’t have to be totally perfect, but you want to make sure it’s a solid rectangle and there are no air bubbles.  Place the butter (still on the paper) in the refrigerator for an hour. (You can do this the night before as well-that’s how I prefer to do it so everything is ready to start first thing in the morning.) Dough + Butter Prepare a small sheet pan by lining it with parchment paper and sprinkling it with flour and set aside. On a lightly floured surface, roll out the cold dough to make a 12” x 6” rectangle. Place it on the prepared baking sheet, cover with plastic and place in the freezer for ten minutes. Return the cold dough to your work area. Place the butter block in the middle of the dough slightly right of center so that you can fold about 1” of the dough over the right side of the butter and the dough on the left side can fold over the remaining butter so it’s enveloped by the dough.  Using the rolling pin, lightly beat the dough so it starts to spread a little. Then gently roll out the dough until you have a 10” x 5” rectangle. You want to make sure the butter doesn’t melt-this may require you to put the dough in the freezer for a couple minutes for this first “turn” and bring it back out to continue rolling it out. When it’s the correct size and it’s pliable enough, fold it into thirds the way you would fold a piece of paper that would go into an envelope. Place on the prepared sheet pan, cover and place in the freezer for 30 minutes.  2nd Turn Take the rectangle of dough and place it on your work surface in a way that is comfortable for you. I like to roll it out so that it’s horizontal, but you can do it vertically. You’ll repeat the same method for rolling out the dough from the first turn so that it makes a 12” x 6” rectangle and fold into thirds again.  Repeat this for the 3rd and 4th turns. Place on the prepared sheet pan, cover and place in the freezer for 30 minutes. Prepare a second sheet pan lined with parchment paper. Roll out dough one final time and cut the dough into a 15” x 7” rectangle. To make it a perfect rectangle, use a knife or pizza cutter to slice off the jagged edges. Slice the remaining dough into 6 triangles-the base should be about 3.5”.  Place the triangles back on the sheet pan, cover and place in the freezer to work on one at a time. With a sharp knife or pizza wheel, make a ½” vertical slit on the base of the triangle. Gently stretch the corners made by the slit and fold them away from each other and then roll the dough away from you to make the crescent shape. Place on second prepared sheet pan.  Repeat shaping croissants for remaining five pieces of dough. Cover the unbaked croissants with a dry towel and let rise for 1.5 hours or they’ve doubled in size. Preheat oven to 425℉. Brush with egg wash. Place in the middle rack of the oven. Reduce heat to 400℉ and bake for 20 minutes, turning half way through. They’re done when they’re a golden brown. Remove from oven and place on wire rack to cool.  Bungled Biscuits If you don’t get the croissants right and you have some weird pastry mistakes, don’t throw them out! Instead, make them into bread pudding. Cut the rejects into pieces, set aside and let them get a little stale. In small bowl, whisk together two eggs, ½ cup milk, 3 TB sugar, and ½ tsp cinnamon. In an oven-safe ramekin (2-cup), melt a tsp butter in a preheated oven. When it’s melted, place the croissant pieces in the ramekin and pour the egg mixture over the croissant pieces. Bake at 375℉ for about 15 minutes or the egg is set. Let cool until very warm and serve.  Quick anecdote: I used to go to this diner around the corner from my house. Eggs benedict was my go-to meal. After culinary school and making, testing and tasting hollandaise sauce approximately 1,000 times, I returned to this diner for my favorite breakfast. What I discovered was all that practice made my palate more discerning and I could actually taste that the diner used a hollandaise mix rather than whisking together the egg, butter and lemon juice. It was a mix of disappointment and triumph. It was disappointing that I could no longer enjoy eggs benedict at a favorite breakfast spot but triumphant because I had practical evidence of my knowledge and new skill. I had a very similar experience this morning at my favorite coffee shop. A croissant was on display that looked good. At first bite, it was obvious that it was made by a machine. It probably would have enjoyed it had I not gone through the trials and errors of learning how to make this arduous pastry. This made me feel kind of invincible. 
The Browncoat Zombie is the most basic zombie you will encounter in any PvZ game. Browncoats aren't the weakest enemy but it's a great first enemy for tutorials. The Browncoat Zombie moves pretty slow but can be buffed by potions. You can encounter potions in Dark Ages, Modern day, Penny's Pursuit & Arena Mode. The Browncoat is the most basic zombie and is introduced at 1-1 in the first PvZ game and for PvZ2 is during the tutorial; samething for the third game. Oh yeah I almost forgot to mention the great almighty TUGBOAT!!!!!!!!!!!
Title : "sussy food art" 💀
Fr
Fr💀
So true💀💀💀💀💀💀
Fr💀🤌🏻
Sussy baka
Woooah you can read too?
"What's a dog gonna do?"💀
Bro didn't even hesitate!!
Why did I think I would hear clapping noises
@@SALEMHBno hand clapping
@@karanjotsingh1557 sorry my bad
❤😂❤
Your comment has 911 likes
“Is that a bird?”
“Is that a plane?”
“No, its my innocence flying away!”
It's the cat drawing but with dough
loowkey
LMAOOO
It's a dog with a gyatt!
Innocence doesn’t get you far
CAPTAIN PRICE: "CLEAN UP YOUR MIND SOLDIER!!" 🗿🗿
アイコンからして東方projectが好きなんですか？
SIR YES SIR
Yes sir!
Gaz&soap:no brother
ME: I SEE YOU EVERYWHERE HELP
"What da dog gonna do"
*Bark*
Or even Burk or Bart, or Bukk
Wat da dog doin
Title: the sussy food art you: wtf is that a but hole
The dog is going to bite the buttocks
LMAOAOOAO
"What the dog gonna do"💀
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
😂
Edit:
Wow guys,
Thanks for the likes 💙, never expected this many !
What the dog doing??🤫🤔😯
600+ likes in a 2 days,unbelievable
bark
That " oh wow" got me 💀
"What da dawg doin?" 💀😭🙏
"I'm not dirty minded"
"I'm not dirty minded"
"I'm not dirty minded"
Yes yuo are
Joke joke dont Be angry sorry joke
Can you guys listen to my Kompa Pasion Remix??😕♥️
@@sonjataavitsainen1993 Haha so funny, I even forgot to laugh
mom? im hearing the voices again
THE MOMENT HE REALIZED 💀
💀
💀💀💀💀💀
💀💀💀💀💀💀💀💀
💀💀💀💀💀💀💀💀
CAPTAIN PRICE : "CLEAN UP YOU MIND SOLDIER!!"
The video called blud dirty minded in 4600 diffrent languages💀
“Why does that look like a dog?”
That’s how you know Slogo is thinking of something else 😂
😢😢😂❤❤❤😅😅😮😢😊😊😊
No I dont
I don’t think so
@@Yinyangchannel174he's thinking of a huge sussy gyatt
Bro called us dirty minded without even speaking a word.😂😂
I thought that the dog was going to lick and eat the babies a-
@@No.name_person1sam-
@@No.name_person1💀💀💀
Bro called us dirty minded in 97 different languages 💀
😂
69
Starting= ☠️☠️
Ending = 🐶🐶
"Doggystyle" Got real 💀
Haaaa lol!
😂😂
Wild
Underrated comment
AAAYOOOOO
*Refuses to add a tail, pattern to the coat, paws*
"You're just dirty minded"
It was a set up, from the word go.
It was a trap!!!
You also
They added a tail at the end
Lol
666 Likes.
Perfect example of _Never let them know your next move_ 😂😂
I love how they make these videos look almost NSFW and then is nothing
literal example "trust the process"
We can't even call him dirty minded cuz we all had the sm reaction 😂😭😭😭
Nah I can
Bro he had my same reaction
True
fr
*It's literally a set up*
Bro got just at the first half 💀
Bro said what the dog gonna do
The first part got me 💀
Same 😂
Nah me too i THOUTHG IT was UWU😂
😂
Me 2
Me too bruh
Bro was flabbergasted in everyway possible
I know I was
Can you guys listen to my Kompa Pasion Remix??😕♥️
Possibly bamboozled
A pinch of awestruck
""Ohh oh woww oops" 😂
"Hol' up, why is bro on all fours?"
"Is bro making a dog?"
"Ayo oh hell na-"
"Ah."
there's so many kids now lmfao I remember the trio used to be RUTHLESS
Especially in gta with keb
ruthlessness is mercy upon ourselves
Yeah man I feel good to know I was there when they were all playing together
Its not the "children", there were thousands of kids watching their old GTA videos, probably including yourself. It's CZcams limiting everyone to what they can say.
2017 2018 ahhhh man good ol days
Bro took “Never let them know your next move” to the max level💀
I wanted to like but i prefer it to stay it at 69
Yes he did😂😂😂
We got Valverde reacting to sussy food before gta 6
"They had us in the first half ngl"
I've been playing too much half life to not see a baby headcrab
You and me both.
Same 😂
OMG I SEE IT NOW
@@pireteboygaming9247Halal LOL
The "what the dog gonna do" made me die 😂😂😂
😂😂😂😂😂😂😂😂😂ibitiv is jogtigkgovjy
The git got oiled up
When it placed the dogs head 💀
You’re overthinking right now bro 😂😂😂
yBbbbbbyBbbbbb😢
ok have a day
ight
Bro, that dough art was wild! It went from innocent to sussy real quick.
MR. BEANS!!!!
You..... AGAIN?
MR BREASTS.
Yea, Mr. Empty
No bro it's Mr Bench
Bro can't stop yapping 🗣️🔥
SLOGO is not FAMILY FRIENDLY with this one💀💀
bro took “trust the process “ to a whole nother level
(＾◇＾)
How is a dog sus guys?? 😮
@@kayzplayzz7933 just the, process of making that
Title: sussy Food art
His door: **KNOCK KNOCK** FBI OPEN UP!
Bro opened a whole bakery💀
Yall better Not be Dirty Minded💀
"I'm not dirty minded"
"I'M NOT DIRTY MINDED"
"I'M..... DIRTY MINDED 💀"
You Are Dirty Minded.
bro what the fuck
Perfect example of 'trust the process' 😂
The begging:💀
The end:❤
“DIRTY MIND, DIRTY MIND, D-D-D DIRTY MIND”
“What da dog doin” has a whole new meaning
FR I WAS GONNA SAY THAT...
Yeah it was a dog Josh what were you thinking buddy 💀😂😂😂
U just spell josh not gosh😂😂😂
@@user-pi8nc7ms2p Yeah I meant to say Josh
How do you know that @ImmortaldareIceCofeeSoul69
@@genetfereja6259 what
You know right😂😂😂🤣🤣
First half got me😵
when he said, “what the dog gonna do” i screamed, “WHO LET THE DOGS OUT
The dog seriously enticed me thinking in 'that' direction 😂😂
Bro what the 😂😂
21 min ago
@@AjayVerma-py6ns that direction implies that i had a very dirty thinking after looking at sculpture. The Dog head made giving made it even made ot dirtier
@@sweetloves7951 Nice. 🤣🤣
bro called us dirty minded in 69 different languages 💀
First I think that it is a............….... Ok I don't want to say you did understand ☠️💀☠️💀☠️💀☠️💀☠️💀☠️💀☠️💀
96th like
69 eh?
Bro went dirty minded for a second 😂
WHEN video started:🗿
At the middle of the video;🤔
at the end of the video°•😂😀
BRING BACK TRAILMAKERRRSSSSS 🎉🎉
Fr
Real
Yessssse
I HAVE TRAILMAKERS
Yes bro
The food escalated quickly 😂😂😂😂😂😂
Edit: thank you guys so much , i have bever gotten so many likes before❤
😀😃😉😙😚🤤🥹🥹
Yep
Dirty minded
Shut up
666 likes
Bro really said "what the dog doin"
You gotta totally warp mine, my friend. And get your mind out of the gutter you're stepping on me.😂😂😂😂😂
Bro was at a loss of words💀💀
They had us in the first half, not gonna lie😂
"Get your mind out of the gutter"
-angel dust
The second I saw it 💀
The tune "dirty mind, dirty mind d-d-d-d dirty mind." Playing in my head while watching this😂
Yeah me too😂😂
SAME..
SAME!!!!!I thought the song was gonna play at the end😅....
Same
Same
This is really what u can call ''never let them know your next level "
Bro brought never let them know your next move on us😂😂
Dog gonna do his style
Bro called me dirty minded in 69 languages
Oh wow caught me off guard
The dough got violated💀
Ain't no way they're not gonna turn this into a doughNUT💀💀💀💀💀
At first 😯
After that 🗿
Bro took "doggy style" to a whole new level💀
at first: 😳😳😳😳
Few seconds later:🤔🤔😳
Making the dog head:👁️👄👁️
after making Dog head: 🤯😮
The finished master piece:✨✨👍💅💅👍👍💅
Crainer:that's what I call doggy style
Bro watched the video 💀
@@user-qv3hz2sf3o bro wth are you talking about, Crainer wasn't even in this short 💀
@@Neon-is-Purpleyou're dumb. crainer said in a slg video "that's what i called doggy style"
@@Neon-is-Purple he is talking abt out of context crainer p2
@@CarlGangWolf oh, well-he didn't need to be rude 🫤
the way he stuttered 💀
WE GETTING DIRTY MINDED WITH THIS ONE🗣️🗣️🗣️🗣️🗣️🔥🔥🔥🔥🔥
Last: 😀
First: 💀☠️😈
People that agree
👇
like npc
…
Me
Bro invented the future tense of "what the dog doin?"
Edit: turns out I didn't pass third grade so I fixed my comment
"What the dog gonna do?! OH-" 💀
Bro got caught in 4K
Dirty Minds here
👇 this button killed CZcams
Teacher: wow thats so good can you show the class how you made it
Kid gets arrested
Along with the kid who made a clock
Along with the kid who snacked a pew pew from a Pop Tart
The dog caught me off 🤣
Bro got a dirty mind there…
making laminated doughs takes practice, practice and more practice. I baked croissants in culinary school and they didn’t turn out the way I wanted them to (of course). I quickly gave up on the idea of making them and I resolved to never try to make them again. However, recently, I decided I needed to be an expert at this. I’m an expert at making pie dough which opens up my kitchen to many possibilities and I thought that being able to make croissant dough would do the same-danish, kouign-amann, turnovers! So many dangerous pastries to be able to make without using store-bought puff pastry or weird prepared doughs that mask themselves as croissant knock-offs.
I worked on these for weeks and I’ve fused several recipes (Bouchon Bakery Cookbook, Cook’s Illustrated Baking Book, Chef’s Steps) to come up with this method to help people practice making croissants at a small scale to reduce waste (I hate waste) and yield a manageable amount of mistakes. To be clear: this recipe is for practicing, so I didn’t take any shortcuts and any sort of “cheating” is minimal.
Diminutive Dough
Cutting back on the dough was fairly easy. It’s scaled down enough that I didn’t use a stand mixer with a dough hook, just a wooden spoon. I also didn’t use a poolish because I wanted to make this as simple as possible, but I don’t think it made that much difference. Basically, I created a regular yeast dough-there’s nothing special about it.
Beating Down the Butter
I reduced the amount of butter significantly because it is, in my opinion, the biggest stumbling block. The butter block is a massive chunk of butter and beating it down inside an envelope of dough is tough to do well-you have to do it a few times to get it right. I got it down to 7 tablespoons or 3.5 oz and it still returns big, flaky croissants. However, the block that I make is not as thick as typical recipes. I did this to make the butter easier to work with and I don’t think it diminishes the quality of the croissants at all.
The one thing I tried for the sake of simplification was using salted butter instead of unsalted butter-don’t try it. It’s way too salty. I ended up using unsalted butter and sprinkling the salt in the butter square before I beat it.
I’m surprised by and pleased with the results. Croissants are one of those things that I never thought I’d be able to do but, you know, I persevered, rolling and folding layers of dough, and got exactly what I was trying to achieve: homemade croissants.
Croissants for Beginners
Dough

2 TB warm water
1 tsp active dry yeast (not instant yeast)
1 TB unsalted butter, melted, slightly cooled, plus more for bowl
1 TB sugar
⅓ tsp kosher salt
1 cup all-purpose flour, plus more for surface
¼ cup cold milk
Butter Block
7 TB (3.5 oz) unsalted European-style butter (at least 82% fat) (Plugra or Kerry Gold are good)
⅓ tsp kosher salt
Method:
Dough
In a large bowl, pour about a teaspoon of melted butter and set aside.
In a medium bowl, sprinkle the yeast over the warm water and let stand for 5 minutes and the yeast gets foamy.
Add the remaining melted butter, sugar, salt, flour, and milk.
Stir the yeast mixture until it’s fairly smooth and the dough is tacky. Don’t worry if it’s sticky, you’ll add plenty of flour when you’re rolling out the dough.

Place the dough in the buttered bowl and roll it around to coat the dough with the butter.
Cover with plastic wrap (tightly) and leave in a fairly warm, draft-free place to rise for 1 ½ hours and it’s doubled in size.
Punch down, cover again, refrigerate, and let it rise for another 1 ½ hours and it’s doubled in size (that’s called “proofing”). (Typically, I just put it in the refrigerator overnight so I can break up all the work and I am certain both the butter and dough are equally cold when I go to roll it all out).

Butter Block
Before you start anything, make sure your butter is cold (it cannot be room temperature).
Then take a piece of parchment paper and draw a 5”x 3” rectangle in the middle with a Sharpee.
Turn over the paper and place the butter in the square.

Place a second piece of parchment paper on top and beat the butter with your rolling pin until it makes a 5” x 3” rectangle. You’ll have to do a bit of manipulating to work it into the square-it doesn’t have to be totally perfect, but you want to make sure it’s a solid rectangle and there are no air bubbles.

Place the butter (still on the paper) in the refrigerator for an hour. (You can do this the night before as well-that’s how I prefer to do it so everything is ready to start first thing in the morning.)
Dough + Butter
Prepare a small sheet pan by lining it with parchment paper and sprinkling it with flour and set aside. On a lightly floured surface, roll out the cold dough to make a 12” x 6” rectangle. Place it on the prepared baking sheet, cover with plastic and place in the freezer for ten minutes.
Return the cold dough to your work area. Place the butter block in the middle of the dough slightly right of center so that you can fold about 1” of the dough over the right side of the butter and the dough on the left side can fold over the remaining butter so it’s enveloped by the dough.

Using the rolling pin, lightly beat the dough so it starts to spread a little. Then gently roll out the dough until you have a 10” x 5” rectangle.
You want to make sure the butter doesn’t melt-this may require you to put the dough in the freezer for a couple minutes for this first “turn” and bring it back out to continue rolling it out.
When it’s the correct size and it’s pliable enough, fold it into thirds the way you would fold a piece of paper that would go into an envelope. Place on the prepared sheet pan, cover and place in the freezer for 30 minutes.

2nd Turn
Take the rectangle of dough and place it on your work surface in a way that is comfortable for you. I like to roll it out so that it’s horizontal, but you can do it vertically.
You’ll repeat the same method for rolling out the dough from the first turn so that it makes a 12” x 6” rectangle and fold into thirds again.

Repeat this for the 3rd and 4th turns. Place on the prepared sheet pan, cover and place in the freezer for 30 minutes.
Prepare a second sheet pan lined with parchment paper.
Roll out dough one final time and cut the dough into a 15” x 7” rectangle.
To make it a perfect rectangle, use a knife or pizza cutter to slice off the jagged edges.
Slice the remaining dough into 6 triangles-the base should be about 3.5”.

Place the triangles back on the sheet pan, cover and place in the freezer to work on one at a time.
With a sharp knife or pizza wheel, make a ½” vertical slit on the base of the triangle.
Gently stretch the corners made by the slit and fold them away from each other and then roll the dough away from you to make the crescent shape. Place on second prepared sheet pan.

Repeat shaping croissants for remaining five pieces of dough.
Cover the unbaked croissants with a dry towel and let rise for 1.5 hours or they’ve doubled in size.
Preheat oven to 425℉.
Brush with egg wash.
Place in the middle rack of the oven. Reduce heat to 400℉ and bake for 20 minutes, turning half way through. They’re done when they’re a golden brown. Remove from oven and place on wire rack to cool.

Bungled Biscuits If you don’t get the croissants right and you have some weird pastry mistakes, don’t throw them out! Instead, make them into bread pudding. Cut the rejects into pieces, set aside and let them get a little stale. In small bowl, whisk together two eggs, ½ cup milk, 3 TB sugar, and ½ tsp cinnamon. In an oven-safe ramekin (2-cup), melt a tsp butter in a preheated oven. When it’s melted, place the croissant pieces in the ramekin and pour the egg mixture over the croissant pieces. Bake at 375℉ for about 15 minutes or the egg is set. Let cool until very warm and serve.

Quick anecdote: I used to go to this diner around the corner from my house. Eggs benedict was my go-to meal. After culinary school and making, testing and tasting hollandaise sauce approximately 1,000 times, I returned to this diner for my favorite breakfast. What I discovered was all that practice made my palate more discerning and I could actually taste that the diner used a hollandaise mix rather than whisking together the egg, butter and lemon juice. It was a mix of disappointment and triumph. It was disappointing that I could no longer enjoy eggs benedict at a favorite breakfast spot but triumphant because I had practical evidence of my knowledge and new skill.
I had a very similar experience this morning at my favorite coffee shop. A croissant was on display that looked good. At first bite, it was obvious that it was made by a machine. It probably would have enjoyed it had I not gone through the trials and errors of learning how to make this arduous pastry.
This made me feel kind of invincible.

Only 7 likes !?
Lemme change that
Only 1 reply lemme change that
😶😶😶
Epic
Bro called us dirty minded in 9999999 different languages💀💀💀💀💀💀💀💀💀💀
"What da dog gonna do?"
*Licking it*
❌Gyatt ✅Dog
That escalated quickly
then deescalated
Me at the start: Ayooo wtf?
Me at the end: why is the head on the ass?
Giving doggy style a new meaning 🐶😂
✨HE’s DIrTy MIndEd✨
The Browncoat Zombie is the most basic zombie you will encounter in any PvZ game. Browncoats aren't the weakest enemy but it's a great first enemy for tutorials. The Browncoat Zombie moves pretty slow but can be buffed by potions. You can encounter potions in Dark Ages, Modern day, Penny's Pursuit & Arena Mode. The Browncoat is the most basic zombie and is introduced at 1-1 in the first PvZ game and for PvZ2 is during the tutorial; samething for the third game. Oh yeah I almost forgot to mention the great almighty TUGBOAT!!!!!!!!!!!
precisely
Quite so
TUGBOAT!!!!!‼️‼️‼️‼️ HELL YEAH
did NOT expect the legendary TUGBOAT to be here, but HELL YEAH‼️‼️
Blud was so dirty minded 💀
"It's gonna be a doggie..."
"It is a doggie!"
HE THINK THAT WAS DOGGYS GYAT 🍑 😂😂😂
Bro called me poor in 69 other language 😭
Bro literally said:- "What's the dog gonna do" 💀
bro really said “what da dog doin’?” 😭😭😭
"Im Not Dirty Minded"
"Im Not Dirty Minded"
"Im Not Dirty Minded"
"Im Not Dirty Minded"
"Nah Im Dirty Minded af"
Dirty minded people : uh.. what is this...
innocent minded people : Wow! a masterpiece
I am innocent person. 😂
Bot ass comment
i am an inncoent person becuase i see uncooked chicken