Commentaires du secret :
Re: Dauphins

12 commentaire(s)

Ecrit par linkfan56 le 05/07/2010 14h10
si on claxonne 4 fois (je crois) ils nous donnent un coeur

Ecrit par adélink le 25/08/2010 09h35
klaxonner n'est pas le mot ^^

Ecrit par Wafa le 17/09/2012 15h32
First: climb to the farthest stone pilalr (the ones in the water). On the last one, there should be eagle grass. Whistle, then:Second: Aim the eagle at the monkey in the cove holding the basket.Third: Bring the basket to Colin's mother. She will then give you a fishing rod. Fourth: Go to the cove by the cat. Catch two fish. The cat will grab the second one and run home to Sera. Fifth: Talk to Sera, and she will give you a glass bottle full of milk!Sixth: For the second glass bottle, in Faron Woods, right before you enter the first dungeon, turn left and there will be a man sitting there. He has a HUGE afro, can't miss him. He will give you a bottle of oil for free.

Ecrit par pryufj le 18/09/2012 11h07
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Ecrit par Servando le 18/09/2012 20h49
A little bird told me that Mr. Le Man's fairovte dessert is cre8me brfble9e. Therefore I find it fitting that you make this delicious recipe and allow me to pop those 6 remaining bottles of champagne in the basement. Win/win.Plus you get to use a blow torch.The following recipe is the brainchild of Ms. Ina Garten. Ingredients1 extra-large egg4 extra-large egg yolks1/2 cup sugar, plus 1 tablespoon for each serving3 cups heavy cream1 teaspoon pure vanilla extract1 tablespoon orange liqueur (recommended: Grand Marnier)DirectionsPreheat the oven to 300 degrees F.In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.* Propane Gas TorchPropane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

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