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www.ies-team.org How to Cook – New Cook

The Absolute Best—& Worst—Way to Make Mashed Potatoes, According to So Many Tests

In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, seared more Porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles mashed potatoes. The world’s first potato moved […]

How to Make a Roux Perfectly, Every Single Time

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: It’s time to get over your fear of the roux. Shop the Story There are certain things that become a part of a home cook’s arsenal: a good roast chicken, some killer scrambled […]

A Funny Little Trick to Make Leftover Pasta Creamy Again

This past New Year’s Eve, I hosted a pasta party. It was exactly what it sounds like: me, cooking more noodle courses than my three guests could possibly eat in the hours we spent huddled around my kitchen table, and quite a bit of Parmesan. As the evening progressed, my stock of reserved pasta water […]

A 15-Minute Avocado Ripening Hack—& 3 Other Tricks

In New York City, the perfectly ripe supermarket avocado is a veritable myth, complete with an unlikely origin story (California droughts), many a villain with which to contend (Australian real estate moguls, the threat of tariffs), and a personalized iPhone emoji. But unlike any sort of storybook character or chimerical creature, the perfectly ripe avocado […]

How to Save an Overly Salty or Spicy Dish

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: How can you fix an overseasoned dish? Don’t panic! Just follow these tips. We’ve all been there. You’re expecting guests at any moment, you’ve just popped open a bottle of wine, […]

When It Comes to Okra, ‘Crispy-Soft’ Is the Best Texture

A few years ago, on a whim, I bought some okra from a local farmers market. It was too pristine to pass up, unblemished and deeply green. I ended up tossing the whole okra pods in oil and salt and grilling them quickly over high heat. They tasted like a cross between blistered shishito peppers […]

How to Cream Butter and Sugar Without a Mixer

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: How to cream butter and sugar the old fashioned way. Shop the Story Forget, for a moment, the 20-minute meals. Push the no-bake desserts out of your mind. Ask the 5-minute […]

How to Bake a Potato, According to Our Test Kitchen

You can prepare a potato in countless ways—from pan-roasting to squashing—but the easiest, by far, is baking. Today, we’re going to cover baked potato basics, answer frequently asked questions, and share our favorite toppings (yes, bacon is one of them). Which Type of Potato Is Best for Baking? Though any given supermarket will sell a […]