New recipes

Someone Paid $738 on eBay for a Perfectly Round Egg

Someone Paid $738 on eBay for a Perfectly Round Egg


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The egg’s original owner said she was moments away from cracking open the egg for pancakes when someone advised her otherwise

Next, Broughton will have to figure out how to deliver the egg to the lucky bidder in one piece.

A British woman whose hen laid a perfectly spherical egg in her garden has sold that very egg to the highest bidder on eBay for an impressive £480, or approximately $738 USD.

Kim Broughton, whose hen produced the unusual egg, opted to auction the egg online to benefit the Cystic Fibrosis Trust in honor of a friend’s son who died from the disease. Broughton said that she originally planned to cook the egg like any other, but changed her mind after someone told her that what she possessed was “one in a billion.”

Broughton told the BBC, “I was literally about to crack it open to make a pancake when a mate saw the photo I put on Facebook and messaged me to say ‘Don't do it!’”

The buyer’s identity remains anonymous, though Broughton revealed that the lucky person plans to preserve the egg rather than eat it. The hen, meanwhile, has earned the name Ping Pong.

Though we couldn’t be more pleased for Broughton and the buyer, we would also like to point out that this isn’t the first time a hen laid an unusually round egg.


The 8 Best Sex Toys to Use When You're Masturbating

Lie back, shut off your phone, and start having the amazing orgasms you deserve.

Bringing a sex toy into the bedroom isn't something you reserve only for steamy nights with your significant other. “Sex toys open women up to a range of sensations that you just can't experience with your hands or with a partner,” Carolyn Eagle, product manager and managing editor at Betty’s Toy Box, an online sex toy store, tells Health. “They let you explore your G-spot and other erogenous zones without feeling pressured to please a partner at the same time.”

So why don’t more people use them when they’re flying solo? “I think women are hesitant to use solo sex toys, particularly when they are in a relationship, because they feel their partner should be the one giving them orgasms,” says Eagle. It can also be intimidating and uncomfortable for many women to try to pick out erotic items for themselves, especially when there are more on the market than ever before.

To make it easier to find a toy that fits your lifestyle and pleasure needs, we did the work for you by teaming up with sex experts, some of whom are from sex toy retailers like Betty’s Toy Box and Babeland. These are their recommendations for the best sex toys for masturbation consider having one (or more!) on hand.


Traditional Afternoon Tea Menu

Amanda Garcia, a Los Angeles-based chef, has created a delightful, from-scratch afternoon tea menu, which includes recipes for English tea, canapés and finger sandwiches, scones and spreads, and dessert.

Traditional English Tea

What you&rsquoll need

Ingredients

  • An array of loose leaf teas (English breakfast, Earl Grey, Green, Decaf)
  • Milk (whole, skim, and plant-based varieties)
  • Sugar or sweetener alternatives
  • Lemon slices

Instructions

1. Begin boiling a kettle full of water.

2. While waiting for it to boil, take this time to chill your teapot. To do this you simply fill the teapot with very hot water and let it sit for a couple of minutes.

3. After a few minutes have passed, discard the water and then put your desired flavor of loose leaf tea into the teapot - 1 teaspoon of tea leaves per 7 ounces of water will make a perfect cup.

4. Pour the boiling water from the kettle into the teapot directly over the leaves.

5. Give it a stir with a long spoon and allow the leaves to steep for five minutes.

6. Pour tea into each cup using a tea strainer.

If you like milk in your tea, traditionally you should pour the milk into your cup first and then add your tea and sweetener. If you prefer without milk, you can use sweetener and lemon slices instead just remember it&rsquos frowned upon using milk and lemon slices together.


1. Mashing Potatoes

The Kitchamajig is great for mashing potatoes or other vegetables.

In the photo above and in the video at the end of this article, you can see how easily it deals with potatoes. My version of this has a metal handle, but most come with a solid handle made of either wood or plastic, which would make them easier to grip for mashing𠅊lthough I don&apost really find my one&aposs handle difficult at all.

The Kitchamajig can lift food for serving.


Lessons Learned from the Past

History can be a great teacher when it comes to rock and mineral collecting and helps to give a better understanding and appreciation for the rocks and minerals that are available.

One of the things I like to do is to look for rocks and minerals that are expensive now and try to figure out what make them get so expensive.

Tanzanite is a good example of a gemstone that was inexpensive at first and later became one of the most expensive gemstones available today.


The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

If you haven't noticed, I'm a big fan of the cast iron. When I packed up my apartment last spring and had to live for a full month with only two pans in my kitchen, you can bet your butt that the first one I grabbed was my trusty cast iron skillet.

Point is, it's a versatile workhorse and no other pan even comes close to its league.

But there's also a mysterious, myth-packed lore when it comes to cast iron pans. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or damn, does my pan heat evenly!

In the world of cast iron, there are unfounded, untested claims left right and center. It's time to put a few of those myths to rest. Then, check up on our cast iron skillet review to make sure you're cooking with the best pans possible.

Myth #1: "Cast iron is difficult to maintain."

The Theory: Cast iron is a material that can rust, chip, or crack easily. Buying a cast iron skillet is like adopting a newborn baby and a puppy at the same time. You're going to have to pamper it through the early stages of its life, and be gentle when you store it—that seasoning can chip off!

The Reality: Cast iron is tough as nails! There's a reason why there are 75-year-old cast iron pans kicking around at yard sales and antique shops. The stuff is built to last and it's very difficult to completely ruin it. Most new pans even come pre-seasoned, which means that the hard part is already done for you and you're ready to start cooking right away.

And as for storing it? If your seasoning is built up in a nice thin, even layer like it should be, then don't worry. It ain't gonna chip off. I store my cast iron pans nested directly in each other. Guess how many times I've chipped their seasoning? Try doing that to your non-stick skillet without damaging the surface.

Myth #2: "Cast iron heats really evenly."

The Theory: Searing steaks and frying potatoes requires high, even heat. Cast iron is great at searing steaks, so it must be great at heating evenly, right?

The Reality: Actually, cast iron is terrible at heating evenly. The thermal conductivity—the measure of a material's ability to transfer heat from one part to another—is around a third to a quarter that of a material like aluminum. What does this mean? Throw a cast iron skillet on a burner and you end up forming very clear hot spots right on top of where the flames are, while the rest of the pan remains relatively cool.

The main advantage of cast iron is that it has very high volumetric heat capacity, which means that once it's hot, it stays hot. This is vitally important when searing meat. To really heat cast iron evenly, place it over a burner and let it preheat for at least 10 minutes or so, rotating it every once in a while. Alternatively, heat it up in a hot oven for 20 to 30 minutes (but remember to use a potholder or dish towel!)

The other advantage is its high emissivity—that is, its tendency to expel a lot of heat energy from its surface in the form of radiation. Stainless steel has an emissivity of around .07. Even when it's extremely hot, you can put your hand close to it and not feel a thing. Only the food directly in contact with it is heating up in any way.

Cast iron, on the other hand, has a whopping .64 emissivity rating, which means that when you're cooking in it, you're not just cooking the surface in contact with the metal, but you're cooking a good deal of food above it as well. This makes it ideal for things like making hash or pan roasting chicken and vegetables.

Myth #3: "My well-seasoned cast iron pan is as non-stick as any non-stick pan out there."

The Theory: The better you season your cast iron, the more non-stick it becomes. Perfectly well-seasoned cast iron should be perfectly non-stick.

The Reality: Your cast iron pan (and mine) may be really really really non-stick—non-stick enough that you can make an omelet in it or fry an egg with no problem—but let's get serious here. It's not anywhere near as non-stick as, say, Teflon, a material so non-stick that we had to develop new technologies just to get it to bond to the bottom of a pan. Can you dump a load of cold eggs into your cast iron pan, slowly heat it up with no oil, then slide those cooked eggs right back out without a spot left behind? Because you can do that in Teflon.

That said, macho posturing aside, so long as your cast iron pan is well seasoned and you make sure to pre-heat it well before adding any food, you should have no problems whatsoever with sticking.

Myth #4: "You should NEVER wash your cast iron pan with soap."

The Theory: Seasoning is a thin layer of oil that coats the inside of your skillet. Soap is designed to remove oil, therefore soap will damage your seasoning.

The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.

The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it.

Myth #5: "Don't use metal utensils on your cast iron pan!"

The Theory: The seasoning in cast iron pans is delicate and can easily flake out or chip if you use metal. Stick to wood or nylon utensils.

The Reality: The seasoning in cast iron is actually remarkably resilient. It's not just stuck to the surface like tape, it's actually chemically bonded to the metal. Scrape away with a metal spatula and unless you're actually gouging out the surface of the metal, you should be able to continue cooking in it with no issue.

So you occasionally see flakes of black stuff chip out of the pan as you cook in it? It's possible that's seasoning, but unlikely. In order to get my cast iron pan's seasoning to flake off, I had to store it in the oven for a month's-worth of heating and drying cycles without re-seasoning it before I started to see some scaling.

More likely, those flakes of black stuff are probably carbonized bits of food that were stuck to the surface of the pan because you refused to scrub them out with soap last time you cooked.

Myth #6: "Modern cast iron is just as good as old cast iron. It's all the same material, after all."

The Theory: Metal is metal, cast iron is cast iron, the new stuff is no different than the old Wagner and Griswold pans from early 20th century that people fetishize.

The Reality: The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, then polishing the resulting pebbly surfaces until smooth. Vintage cast iron tends to have a satiny smooth finish. By the 1950s, as production scaled up and was streamlined, this final polishing step was dropped from the process. The result? Modern cast iron retains that bumpy, pebbly surface.

The difference is more minor than you may think. So long as you've seasoned your pan properly, both vintage and modern cast iron should take on a nice non-stick surface, but your modern cast iron will never be quite as non-stick as the vintage stuff.

Myth #7: "Never cook acidic foods in cast iron."

The Theory: Acidic food can react with the metal, causing it to leech into your food, giving you an off-flavor and potentially killing you slowly.

The Reality: In a well-seasoned cast iron pan, the food in the pan should only be coming in contact with the layer of polymerized oil in the pan, not the metal itself. So in a perfect world, this should not be a problem. But none of us are perfect and neither are our pans. No matter how well you season, there's still a good chance that there are spots of bare metal and these can indeed interact with acidic ingredients in your food.

For this reason, it's a good idea to avoid long-simmered acidic things, particularly tomato sauce. On the other hand, a little acid is not going to hurt it. I deglaze my pan with wine after pan-roasting chicken all the time. A short simmer won't harm your food, your pan, or your health in any way.

How You SHOULD Use Your Cast Iron Skillet

These are the only rules you need to know to have a successful lifelong relationship with your cast iron.


So what is pastrami? Simply put, it’s Jewish barbecue, a.k.a. corned beef with chutzpah!

Arguably the most famous beef pastrami is found at Katz’s Delicatessen in New York City. Katz’s is a timeless throwback and is the site of Harry met Sally’s fake orgasm when they both met real pastrami. When you go, make sure to leave your diet behind and remember to say I’ll have what she’s having! (click here to share this on Twitter).

When I set out to create my own homemade pastrami recipe, I went directly to the source, pumping Katz’s Chef Kenny Kohn for tips and technique for cooking and smoking the pastrami. Of course I can’t be sure Kohn was leveling with me about the Katz’s method. I asked him some questions twice in two interviews and I got two different answers. I’ve pumped other employees and gotten different answers still. I’m not saying they lie, but they do seem to be protecting their secrets with a straight face. I have spent hours in Katz’s watching. I have watched every YouTube video. Readers have sent me clues. I’ve come mighty darn close in taste and now you can too with this take on Katz pastrami!

What is pastrami (i.e. corned beef versus pastrami)?

Culinary historians believe the highly seasoned, smoked, juicy, bright pink beef in a dark robe, was invented by poor Jews in schtetls (a Yiddish to English dictionary is below) in Romania where it may have been made from goose or duck meat. Today some avant garde chefs are returning to that tradition, even making it from salmon, turkey, or other cuts of beef, like round. Without refrigeration, meat spoiled quickly, so they rubbed it heavily with salt and pepper and other spices, and smoked it. This both tenderized it, flavored it, and helped it keep longer. Today, most pastrami is made from beef brisket or navel (a.k.a. plate), tough, stringy, fatty, cheap cuts. The process turns it tender and succulent.

Some say beef pastrami was first made in the US by an immigrant kosher butcher, Sussman Volk, in 1887, but that date is disputed by the owners of Katz’s which opened in 1888. Katz’s is the oldest deli in the nation, and a haimish New York landmark. If you have never been there, make the schlep to 205 E. Houston St. (pronounced HOW-stun) right after you get off the boat from the Statue of Liberty and Ellis Island to complete the immigrant experience. Spend some time checking out the photos of presidents and other macher on the walls. The place is a museum. Since pastrami is essentially cured beef, or corned beef, that has been smoked, you can make your own with store-bought corned beef, though homemade is really the way to go.

It is absolutely worth waiting in line for the hand carved hot pastrami sandwich (doesn’t that picture of the carving table, below, just make you verklempt), and if you are lucky, you can rest your tukhus at the table where the most memorable scene from the movie When Harry Met Sally was filmed. Yes, it was in Katz’s that Sally (Meg Ryan) demonstrated for nudnik Harry (Billy Crystal) how a woman can fake it. Estelle Reiner, the mamele of director Rob Reiner, after watching Sally moan and groan and pound the table, utters one of the best lines in the history of filmdom: “I’ll have what she’s having”. Kohn says Sally’s ecstasy wasn’t an act, it was the pastrami, but it looks to me like she is having the turkey. The whole scene is on the video at right.

When you enter, you will be given a ticket. Don’t lose it or you’ll have to pay $50 when you check out. Take your place in a fast moving line and schmooze with the other droolers. You can get table service, but then you’ll miss the show at the counter.

When you get to the front of the line, know what you want. Naturally I recommend the pastrami, but you can order all manner of traditional kosher-style cured meats like corned beef, a Reuben sandwich, beef tongue, a first rate kosher hot dog, knoblewurst, killer salami, and kishka. There’s also chopped liver, liverwurst, and, of course, bagels with a schmear and lox. Save room for the bowl of half-sour pickles and pickled tomatoes on every table, or order matzo ball soup, knishes, latkes, blintzes, or kugel. Finish with a classic New York cheesecake and wash it all down with a beer or an egg cream. They sell no chazeray here.

If you need a cheat sheet, scroll down. Learn these terms so you sound like a maven and so you don’t have to ask for an explanation like a goy, even if you and all the Irish shamuses and most everyone else in the joint are. When you’re done, you can “Send a Salami to a Boy in the Army” something they have been doing since the 1940s.

My standard order when I get to NY is pastrami on rye with yellow mustard on both slices of bread. That’s it, bubbie. When the carver asks if you want “fatty or lean”, don’t be meshuga. Answer “fatty”. If you want to sound expert say “plenty of speck (pronounced “shpek”), please”. This is no time to count calories. If he said “juicier” or “drier” you wouldn’t hesitate, would you? But this is serious fleishig so they calls it the ways they sees it. You got a problem with that?

Place a tip on the counter as he carves, and he’ll slip you a nice free nosh. The meat is piled high, and you can get it with mustard, kraut, and melted Swiss. Don’t be a putz and ask for mayo. And by the way, when it comes out of the steam box, it looks like a meteorite. It is not burned. That is just the black pepper laden spice rub that has darkened during the smoking process. And when it is carved, it is bright pink. It is not undercooked, that’s just the color it turns during the curing process.

How Katz’s makes pastrami

As best as I can tell Katz’s process begins with brisket. This is the pectoral muscles. Some think they use plate, a.k.a. navel. This is a cut from the area below the ribs, behind the brisket and it is a lot fattier than brisket and has a lot of unchewable sinew. The picture I took below looks a lot more like brisket to me than plate. I use brisket because carving plate leaves huge rivers of fat in the meat.

Chef Kenny Kohn says they soak the meat for weeks in a salty, spicy brine/cure. What comes out is essentially corned beef, but their pastrami process is different from their corned beef process because the corned beef is dry cured, not soaked in a brine. At least that’s what they tell me.

After wet curing, the pastrami is then coated with a secret rub that tastes to be mostly black pepper and coriander, and then it is refrigerated for a day or two. Then it is smoked, refrigerated for a day or two, and finally, the day it is to be served, it is boiled. That’s a carver at Katz’s above.

A sneaky shortcut to copy Katz pastrami

To do it all the way from scratch there are several time consuming steps:

  1. Cure the beef.
  2. Soak it to desalinate.
  3. Rub.
  4. Smoke.
  5. Serve or
  6. Steam it and serve.

You can eliminate the step (1) and go straight to step (2) by buying a good corned beef. But beware, not all commercial corned beef is the same. Some are poor quality and some have up to 35% of its weight injected water and salt.

Making your own corned beef and turning it into pastrami means that you can make it to your taste. Like cloves? Gahead. Want sugar in the rub? I won’t tell on you. Want more smoke? Who’s gonna stop you? More pepper? Bless you. Trust me, boychik, do it yourself and you will eat shards of meat packed with spicy flavor and silky richness mit groys fargenign. Surprisingly, the smoke wraps its fingers into everything without being obvious. Forgive me if I kvell.

No smoke ring in pastrami

Notice that there is no smoke ring in pastrami, the pink ring on and below the surface typical in smoked meats, even barbecue brisket. That’s because the smoke ring is nitrate tinged myoglobin in the meat caused by compounds in the smoke. This meat is pink throughout because of the pink curing salt used in making the corned beef which has sodium nitrite in it. Don’t worry, it’s safe.

Grocery store pastrami

Most of it is made from lean cuts like round, injected with brine and nitrites, and sliced thin. Not the same by a long shot.

Montreal Smoked Meat

Since the Romanian Jews started in the 1890s they’ve been making a version of pastrami in Montreal that they call simply smoked meat. It is usually made from brisket. You can order your smoked meat lean, medium, or fatty to get different parts of the brisket on your sandwich. Both pastrami and Montreal smoked meat are typically served on rye bread with mustard, but smoked meat sandwiches tend to be smaller than pastrami sandwiches.

Some other key differences: Montreal smoked meat usually is dry brined with curing salt and often has a darker red color than pastrami, which is typically pinkish red. Montreal smoked meat rarely has sugar in the rub, so the spice taste is more intense. The city of Montreal outlawed wood smoking decades ago, so the meat is most often smoked in an electric smoker. Otherwise, pastrami and Montreal smoked meat are very similar.

Cheat sheet for Katz’s menu and translating the Yiddish used in this article

Forgive me for being a bit too cute for my own good, but I could not help, ahem, spicing things up with a little Yiddish with a lot of help from the Yiddish Glossary on Bubbygram. Yiddish is like Spanglish, a mashup of an old world language or two, in this case German, Russian, and Hebrew, with English. Ditto with the menu. The recipes originated in Old Country peasant food, and were adapted in the US. Many of you will recognize some of the words which have crept into daily use by even goys, but if you need a translation, here you go:

Bagels. Let’s get this straight. True bagels do not have raisins, chocolate, jalape–o, or cheese. The are either plain, onion, garlic, sesame, poppy, and everything (all of the above). The rest are what I call bageloids. Blintzes. A crepe stuffed with a ricotta-like cheese, folded into an eggroll like packed, and pan fried. Boychik. Little boy. Ususally used to describe a big boy. Bubbie. Short for bubala, which is what we call grandma. It means something like “sweetie”. Charoses. A chopped apple sauce with raisins and sweet wine served at Passover. It deserves to be served more often. Chazeray. Junk. Chopped Liver. Cooked chicken liver chopped and mixed with onions, seasonings, and occasionally brandy. Typically served on rye bread. Like much Jewish food, it is peasant food, hence the expression “What am I, chopped liver?” Chutzpah. Brazen cheekiness. Ballsiness. Like the boy who killed his parents and then begged the judge for mercy because he was an orphan. Egg Cream. Chocolate or vanilla syrup mixed with milk and seltzer, no egg. Ess, bench, sei a mensch! Eat, pray, be a man, don’t act like a jerk! Fleishig. Flesh. Meat. Goy. Non-Jew. Haimisch. Simple. Affable. Kishka. A fat beef sausage. Also means guts. Now we know wher Texas Hot Guts comes from. Knishes. A baseball sized potato dumpling sort of thingy. Knoblewurst. A garlicy sausage. Kosher. Adheres to the dietary rules handed down to Jews and described in the Old Testament. Kugel. Noodle pudding. Kvell. Bursting with pride. Latkes. Potato pancakes. Liverwurst. A soft spreadable sausage made from pig livers. No, it is not kosher. Lox. Raw salmon cured with salt. When most people speak of lox they really mean Nova lox, which are lox smoked. Macher. A big shot, a guy who makes things happen, literally a maker. Mamele. Mother. Matzoh. A flat cracker made from unleavened dough, which means dough without yeast. Matzo Ball Soup. Chicken soup with balls made from ground matzoh floating in them. Maven. An expert. Often used sarcastically. Megillah. The whole, unedited, long, boring story. Meshuga. Crazy. Waaaaay crazy. Mit groys fargenign. With great pleasure. Reuben. One of the world’s great sandwiches. Corned beef, Swiss, kraut, and Russian dressing on very fresh rye. Schlep. Drag one’s self somewhere. Shamus. Someone who helps officiate and guard at the synagogue. Shmeer. A smear of something, especially cream cheese on a bagel. Shmooze. Network, chat, gossip. Shtetl. Small European towns with mostly Jewish populations. Speck. Fat. To be cherished, not avoided. Nosh. Nibble. Taste. Nudnick. An annoying person. Putz. A nickname for a diminutive male organ used to refer to a really distasteful person. Tukhus. Your butt. Verklempt. On the verge of tears. Overcome with anger or joy.

Other delicious delis

Want to start a fight? Proclaim that Katz’s is the best deli in New York. There will surely be someone within earshot who will argue vigorously in favor of the 2nd Avenue, Stage, Eisenberg, Zabar’s, or one of the dozens of others. Ask me and I’ll say Katz’s. I have not tasted them all. That is a lifetime of work. Sadly, Jewish delis are an endangered species. If this is a topic of interest to you, and it should be, get ahold of David Sax’s book Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen.


Step 1: Ingredients

Someone might obtain these supplies at any local grocery store. You may already have most, if not all, of the ingredients listed. I already had the ingredients in my pantry and used what I had. You should be able to buy these ingredients for under twenty dollars.

  • 2 teaspoons baking powder
  • 3 large eggs
  • ¾ cups granulated sugar
  • ½ cup unsalted butter
  • 1 tablespoon vanilla extract
  • Extract Virgin Olive Oil Non- Aerosol Cooking Spray (a couple of sprays, just enough to coat the pizzelle maker)
  • 1 ¾ cups all-purpose flour

40 Forgotten '00s Items That Could Make You a Lot of Money Today

If you have a Lizzie McGuire cookie jar, please contact me!

Growing up in the '00s was a blissful time. Most of our thoughts were consumed by the Olsen twins' love life, how much black eyeliner was too much black eyeliner, and whether or not our jean skirt was short enough. If you kept a lot of your favorite memories from that era to remind yourself of how great it was, we don't blame you. Even better news? All of that stuff hidden under your bed&mdashI'm talking Beanie Babies, Furbies, and even your old faithful T-Mobile Sidekick&mdashis about to bring you some serious cash. So, before your mother threatens to take it all to Goodwill for the hundredth time, take a look through today's 40 most sought-out '00s items, ahead.


How to Make Ooey Gooey Butter Cake

Use room temperature ingredients. Set your butter and cream cheese out a couple hours before you plan on making this amazing cake. You will not regret it!

Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.

Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!


Watch the video: О мошенниках на Ebay и лотах по 100$ (November 2022).