Indian party wear dresses for girls Flipkart amazon shopping online
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Farming Simulator 17 BULLDOZER T-100 - Duration: 3:12.HI GUYS !!!! Welcome to Farming Simulator 17 Mods Channel in this video I will make a short review of BULLDOZER T-100.
BULLDOZER T-100 With Blade 160Hp 10Km/h Max Speed
Th rear Hitch is Functional you can attach trailers or implements with no 3 point hitch
If you enjoy watching my videos... Give thumb up SUBSCRIBE FOR MORE And for any question ( or just for say HI!!) LET comment I will be happy to answer you...... bb
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NieOgarnięty Film z Sandrą xD - Duration: 0:07. For more infomation >> NieOgarnięty Film z Sandrą xD - Duration: 0:07.-------------------------------------------
This Week In Trek - Episode 4 - Duration: 10:04.Welcome back, after several weeks, way too many weeks.
I was hoping I can do this series of videos more regularly, but there are way too
little news coming out from CBS about the new Star Trek show.
But this week we FINALLY got some news about Star Trek: Discovery.
For those of you who don't it a new live action Star Trek show is being prepared right
now, it's called Star Trek Discovery and will be available in the USA on CBS All Access
and the rest of the world on Netflix, sometimes later this year.
Since my last video 6 new actors have been announced for Star Trek Discovey, 4 of them
this week.
1)Let's start with the most obvious : Sonequa Martin-Green.
She has been rumoured to be on the show since the beginning of this
year, and now we have FINALLY the official confirmation.
She will play the lead character, originally supposed to
be just "Number One", as a tribute to the late Majel Barrett, who played a character
known only as "Number One" on "The Cage", the first Star Trek pilot from 1964.
However after the showrunner Bryan Fuller left, or
as some sources claim - got kicked out, the character got a name, Michael Burnham.
I don't know what do you think about it, but I personally think it's a very stupid
name.
Seriously, why does she have to be called "Michael" and not for example "Michelle"?
Yes, I know that the name Michael is sometimes used also for women, but it's so rare...
The only thing I can think about when I hear her name is "wow, what a strange name", that's
not a very good thing considering that she's our main character.
It's not something what would kill the show for me,
it's just something I personally think it's a dumb decision.
2) Rainn Wilson, the actor from NBC's The OFfice is a very surprising addition
to Star Trek Discovery.
He will play - Hartcourt Fanton Mudd.
Yes, you heard it, he will be playing Harry Mudd.
Why?
I personally think it's a HORRIBLE idea to have Harry Mudd on the show, just like it
was a horrible idea to have Sarek.
This show takes place just a couple of years before
TOS so it makes absolutely no sense to have Harry Mudd also here!
And he won't be there just for an episode, according
to IMDB he will be featured in 9 of the 13 episodes.
It's kind of ... sucky.
3) The third actress announced is Rekha Sharma.
If you watched the rebooted Battlestar Galactica, you should know her she was as
the presidents right hand Tory Foster.
She was also in the rebooted sci-fi show V, and if you watch also the Star Trek
fan productions you could see her in the fan show called Star Trek Continues, in
the 2017 episode Still Treads the Shadow.
You can watch the episode on youtube, I will leave a link in the description.
Now on Star Trek Discovery she will play Commander Landry, the security officer of
the USS Discovery.
I'm not sure if it's a good idea to have a female security chief,
the last female security officer we've seen on Star Trek didn't end very well.
Also she as an actress doesn't seem very "physical", so I'm curious how will this work
out.
4) The next actor is another man who I never heard before - Mr. Damon Runyan.
I am as always pretty sure I pronounced his name
incorrectly, and I'm sorry, as I said I don't know him, but his IMDB page seems
to be pretty full, so this guy looks like he had some nice career.
In Star Trek Discovery he will play a Klingon leader named
Ujilli.
This is not only another confirmation that the Klingons will play an important
part in the new show, but also it's another character with a strange name.
Seriously, a Klingon named Ujilli?
Do the producers know ANYTHING about Klingons, and tiny unimportant
things like their names, or their language?
5) The next actress for today is Clare McConnel.
Unlike Damon's IMDB page her IMDB page is almost empty, it looks like her acting
career just started.
On Discovery she will play another Klingon character called
Dennas.
It's interesting to see so many Klingon regulars on the show.
6) The interesting thing is they have done some changes in the casting.
Previously announced actor Shazad Latif, who was supposed
to play the Klingon officer Kol is now going to play a Federation science officer
Lieutenant Tyler.
Well this is weird, is this normal?
Recasting usually means some production trouble, so I'd love to know
more behind the scenes stuff about it.
Kol will now be played by Kenneth Mitchell.
Finally some person who's name I can pronounce :-) Again this seems like an American
actor with a long and successful career.
So these are all news for this episode.
Hope you like it.
What do you think about the actors?
Do you like them or not?
And the main question - are you looking forward to the show?
Leave your comments down in the comments section and see you sometimes
in the future, hopefully much sooner.
Thanks a lot for watching, and bye.
-------------------------------------------
Trực Tiếp lễ Hội Pháo Hoa Đà Nẵng 30/4/2017 For more infomation >> Trực Tiếp lễ Hội Pháo Hoa Đà Nẵng 30/4/2017-------------------------------------------
Korean Grocery Store Walkthrough: Rice & Produce - Duration: 13:33.- Hello, everybody. I'm in New Jersey.
Right in front of a large Korean grocery store.
I know you guys are so interested in
Korean cooking ingredients.
Even though you are in the Korean grocery store
still be confused.
Everything is written in Korean.
You don't understand what it says.
I was just thinking maybe I should make a really nice video.
Very nice and informative video
for some Korean grocery store shopping walkthrough.
So, today I invited some of my readers
who have been cooking Korean food
for their family and for themselves.
So, here they are.
(cheerful instrumental)
- Hi, I'm Cora.
I married into Korean family
so that's why I started cooking it
and my husband and I both love the cuisine.
- Hi, I'm Andrew.
I just love all different types of food
and I've been watching Maangchi's videos
for about three years and making her recipes,
so I'm super excited to be here.
- Hi, I'm Lucy Marvin and I've come
all the way from Washington DC.
I'm very excited to be here with Maangchi today. Thank you.
- Hi, I'm Shawn.
I'm so happy to be here today.
I love Korean food because I love anything hot and spicy.
Hi, I'm Andrew Lee.
I am Korean so I grew up eating a lot of Korean food,
but I'll be learning just as much
as everyone else in this video.
- Yay! It'll be so fun today.
See all this avid Korean cooks.
We are ready to go shopping with all of you guys.
You guys watching my videos,
including those who will be watching in the future.
Plus, my five lovely readers.
Let's go shopping!
(cheerful instrumental)
Whenever I come to Korean grocery store,
I'm going crazy because it makes me so excited.
I love to buy everything here.
East, West, North, you know?
Lot of things are going on here.
There are many Korean grocery store chains in the USA,
but pretty much almost similar,
even though the size is a little different.
But it's like this.
But don't get intimidated (laughs).
So, first, what do you think I'm going to choose?
Most important Korean cooking ingredient.
You got it?
You got it, guys?
- [Shawn] Red pepper flakes? - Rice?
- [Maangchi] Rice, rice!
(everybody laughs)
- Lot of people ask me,
"What kind of rice you are using?"
So, I'm going to show you Korean short grain rice.
I always eat short grain rice. Let's go.
This is rice section.
Any Korean grocery store, rice is like piled up like this.
This is short grain rice.
Rice grain is short.
The short grain rice is a little stickier
than long grain rice.
That's why whenever we make some gimbap,
Korean seaweed rice rolls,
I need to use short grain rice.
Many of my readers asked me if they can make
the gimbap with long grain rice.
It's not going to work well,
because you are going to roll and squeeze.
And then all this rice is going to fall apart easily,
because it's not sticky enough.
What kind of rice you guys are using?
- I use normal white.
- Yeah. Normal white short grain rice.
- I like brown rice. - Brown rice.
Japanese rice also short grain rice.
It's very popular rice.
Sweet rice is glutinous rice.
It has nothing to do with taste sweet.
Stickier than usual short grain rice.
- [Maangchi] So next
Let's go to produce.
(footfalls)
This is apple, strawberry.
Everybody knows it.
I'm not going to mention this.
But this is Korean melon.
It's called chamoe. Really sweet and crispy.
How can you eat?
Just peel it off and eat.
Inside scoop out just like honeydew.
Crispier and also firmer than honeydew.
Perilla leaves, even now, stems are long.
But sometimes they package it to sell.
But sometimes sell this way.
This perilla leaves are very herby and minty.
I usually stir-fry this. Saute.
What I'm doing is this part is very tough,
so I don't eat it.
So, I just cut this way. Some tender part.
And then stir-fry with onion, garlic, and soy sauce.
And really nice.
King oyster mushrooms.
Slice it this way.
You can make bulgogi with this.
Instead of beef, use this, sliced
and tastes really tasty.
So I gotta mention this kongnamul. Soybean sprouts.
Each stem, pretty and white.
that's the kind of good kongnamul.
You can make bean sprout soup. Soup is so delicious.
And also, you know, steam this and mix with seasoning sauce.
And then really, really tasty.
- What is the difference between mung bean and soybean?
I know you've explained this before
but I just can't remember.
- Mung beans are small and green,
and much smaller than soybeans.
Mung bean sprouts is right here. I saw that.
These are mung bean sprouts.
So, sprouts but they're kind of head part smaller.
Because beans are small.
Mung bean sprouts I use in my bindaetteok.
Mung bean pancake, we need this.
This is Korean dae-pa.
Large size green onions.
Stems are really thick and long.
And really sweet.
When I make pancake or Korean spicy fish soup,
I just add this and really nice.
So, Korean chili pepper.
green chili pepper.
These days these guys are not very spicy,
so I use the long green hot pepper.
You can get this at any grocery store these days.
But this is very spicy,
that's why that's my favorite.
That's why this is in Korean grocery store (laughs).
This is water dropwort.
This is called minari.
Oh, this very tender these days.
We put this in the kimchi.
And sometimes I blanch this and then mix
with the seasoning sauce and sweet and sour spicy,
I make this.
So, water dropwort.
Minari.
Korean red pepper.
So, you see. Fresh red pepper.
and I just use this for garnish.
They're beautiful color.
I can keep in the refrigerator
like up to two weeks,
but sometimes I just let them dry.
So, I have like a Korean dried chili pepper even at home.
(water flowing)
Taro root. Toran.
Tastes like a potato. Very soft.
You need to know the special care,
because it has a little poison
in the skin part.
So, check out the how-to-do on my website.
So now chives.
In Korean, it's jung-guk buchu.
That means "Chinese chives."
But real Korean traditional chives is this.
See, what's the difference?
This guy is very thinner and shorter.
My recipe, you guys can use any type of chives.
Even this. I usually use this chives.
Because Korean chives are kind of seasonal.
Not easy to find them.
So, you can use this chives.
Very fresh. I love that.
This eggplant is thinner than usual, regular eggplant.
The skin is thin.
And just steam five minutes,
and then you blanche this.
After that, just seasoning.
Season with Korean spice.
And very sweet and tender when you do this,
like melting in your mouth.
That's my favorite.
I use a lot of garlic when I make this.
This is Korean pear.
You guys know that, eh?
Years ago not many people knew about Korean pear.
And then I used to give this present to my Canadian friend.
My Canadian friends, when they taste this,
"Oh my! This is pear?"
"How come so delicious?"
They are so shocked.
But these days everybody knows
about my secret, you know.
So, you guys can buy this anywhere.
They call this the Asian pear, but smaller.
Korean grocery store they sell really nice.
They came from Korea directly.
Next, very important ingredient to make kimchi.
What do we need?
Yeah, cabbage. Korean cabbage.
Napa cabbage. Let's go.
When you choose a Korean radish,
and it should be smooth.
Everybody likes smooth. Smooth. (laughs)
These days not peak season,
but I always buy Korean radish
and then I keep in the refrigerator.
How can you keep in the refrigerator?
Don't put it in the refrigerator by itself like this,
because this guy is going to freeze easily
even in the refrigerator temperature.
Wrap it with paper towel, kitchen towel,
and then put it in the plastic bag
so that it's not going to dry out.
And then keep in the refrigerator.
Then you can store this, like,
for one month in the refrigerator.
So, I use, like,
sometimes I make soup or stock.
Delicious anchovy stock.
Always I need this guy.
What I'm doing is that I cut it. Cut.
And then I use this amount. There's leftover.
I wrap with kitchen towel and then plastic bag
and then refrigerator.
See you later. (laughs) Like this.
So you make the cubed radish kimchi.
Everybody loves cubed radish kimchi.
Kkakdugi. It's called kkakdugi.
You can make this kimchi.
It's main ingredient.
And this cabbage. Napa cabbage.
I'm always excited, especially whenever
I travel foreign country, if I see Korean Napa cabbage
on their farmer's market, my heart is beating.
"Oh my God! My relative is here."
You know something like feeling.
When you choose this, lot of green stuff.
There is not much blemish.
And also, instead of really thick leaves
and stem, I use thin.
Thin leaves are better taste,
because if these are too thick,
after making kimchi, water comes out too much.
Too much of kimchi brine.
Peak season is before winter starts.
That's really delicious.
Everything. Radish and cabbage really delicious.
But what else can I do?
I have to keep making kimchi.
Even though some blemish.
Okay, I have to make kimchi, you know.
Because I run out of kimchi.
I cannot live without kimchi (laughs).
Okay. I just only one item.
This produce section I can introduce you.
And then let's go.
We have a long day to walk!
So, Korean sweet potato.
American sweet potato is a little like orange color.
Inside is really beautiful orange.
But Korean sweet potato is like this.
Don't do this if you guys come alone,
because I already told, I got some special permission today
from manager of this store.
So, I said that later I will pay.
See? Inside is very like some creamy color.
And when I was young, when I go to my grandmother's house,
we used to eat just as also snack.
Just peel the skin.
- Thank you.
- So, we cut this way.
- How is it?
- It's delicious.
- A little sweet, huh?
My readers said they love this one.
They never imagined eating raw.
What it taste like?
- Very nutty, like chestnut.
- [Maangchi] Like chestnut, eh?
- Very good. Starchy.
- When I was young, my grandmother's house,
she put this sweet potato in the room.
We are living together with sweet potato.
There is one corner, kind of a cold area, sweet potato.
Sweet potato is easily frozen.
So that's why it has to be warm.
But not that warm, so that's why
in the room, Korean ondol, heated floor,
and then there is no heat kind of place in the room.
So, this will never be under zero celsius.
We call this goguma in Korean.
Goguma is our kind of meal.
Sometimes we boil this, sometimes eat it raw.
All the time we used to eat.
And when we eat as a meal, and as lunch,
we eat this with kimchi.
Kimchi and goguma, you know, simple, simple meal.
- [Woman] You make kimchi out of it?
- Goguma kimchi, I never heard of that.
But I don't know, you can try out. Let me know.
(laughter)
This knife, whenever I go foraging,
mugwort foraging, and then I, yeah.
This knife is very special for me. Yeah, yeah.
So, I brought.
I just foraged this store today.
(laughter)
We just looked around all produce.
You know, cabbage, and just
all essential Korean cooking ingredients
that only you can find in the Korean grocery store.
Next, spice, paste, sauce.
My website has a really good list of
all Korean grocery stores worldwide.
All the information about each store
was submitted by my readers.
So, all information is very correct and reliable.
Check it out.
If you have Korean grocery store in your area,
whenever I travel foreign country
I need Korean cooking, I come to my own website
and then to see the grocery store.
And then I go.
-------------------------------------------
10 ARTEN VON MINECRAFT SPIELERN! Teil 2 - Duration: 13:20. For more infomation >> 10 ARTEN VON MINECRAFT SPIELERN! Teil 2 - Duration: 13:20.-------------------------------------------
Teach Drawing to Children, Drawing Character Tom in Tom and Jerry Cartoons Colorful - Duration: 10:42.Thank you
-------------------------------------------
Plattsburgh State baseball sweeps Fredonia - Duration: 0:57.GO OUT TO THE BASEBALL FIELD.
PLATTSBURGH STATE HOSTING
FREDONIA.
BREAK OUT THE LAWN CHAIRS.
GREAT WAY TO TAKE IN BALLGAM
BOT 2ND.
BLUE DEVILS UP 1-0.
JON CRAFT CHANGES THAT.
SINGLES TO LEFT FIELD.
STEPHEN BRYANT SCORES.
TIE GAME 1-1
NEXT BATTER SANTINO YCAZA.
GROUNDER KICKS OFF THE PITCHING
MOUND.
SHORTSTOP CAN'T HANDLE IT.
JOE DELAND SCORES.
2-1 CARDS
IT JUST KEEPS ROLLING.
NEXT BATTER KENTARO MORI.
SLICES IT TO RIGHT.
ANOTHER RUN IN.
THAT'S THREE IN THE INNIN
3-1 PLATTSBURGH
WHEN IT'S GOING GOOD.
IT'S GOING GOOD.
THROW DOWN TO THIRD GETS AWAY
FROM THE THIRD BASEMAN.
YCAZA SCORES.
CARDS GET 4 RUNS IN THE INNING.
THAT'S ALL THEY'D GET.
AND ALL THEY'D NEED.
FINAL, 4-2
CARDINALS SWEEP ALL 3 GAMES
-------------------------------------------
Xiaomi Mi Max: velkej mobil pro velký kluky! (2017-02-13) - Duration: 4:23. For more infomation >> Xiaomi Mi Max: velkej mobil pro velký kluky! (2017-02-13) - Duration: 4:23.-------------------------------------------
THE LAST OF US | Walkthrough Gameplay (PS4) - PART 7 - Greensphere - Duration: 15:11.THE LAST OF US | Walkthrough Gameplay (PS4) - PART 7 - Greensphere
-------------------------------------------
Cooler Sunday, 80s Monday - Duration: 3:11.CHRISTINE: GOOD MORNING.
WE ARE COMING UP ON 9:50 RIGHT
NOW.
IN LANCASTER, I CAN SEE A BREAK
OF SUN, BUT THAT IS ABOUT IT.
LOTS OF CLOUDS AND EASTERLY
WINDS.
THAT IS THE KEY TO OUR COOLER
FORECAST AS OPPOSED TO THE 80'S
WE HAD YESTERDAY.
LITTLE PATCHY DRIZZLE THROWN
INTO THE NEXT.
WE DO HAVE A CHANCE OF EVENING
SHOWERS AS A WARM FRONT STARTS
TO LIFT THE NORTH -- LIFT NORTH.
TONIGHT, TEMPERATURES WILL BE IN
THE UPPER 50'S, MOSTLY CLOUDY
SKIES.
BREEZY AND WARMER AND BACK UP TO
THAT 80 MARK.
THE BEST CHANCE FOR A SHOWER OR
THUNDERSTORM WOULD BE AFTER
DARK.
HERE ARE THE CURRENT
TEMPERATURES -- 64 IN
HARRISBURG.
65 IN YORK.
53 IN LANCASTER COULD 66,
CHAMBERSBURG.
WINDS ARE OUT OF THE EAST.
I WOULD NOT RULE OUT A COUPLE OF
PATCHY DRIZZLE.
TODAY, POLLEN STILL REMAINS AT
VERY HIGH LEVELS.
THEIR QUALITY IS A GOOD
STANDARDS AND ARE UV INDEX IS AT
A FOUR WITH A QUICK BURN TIME OF
30 TO 40 MINUTES.
WE WERE TRACKING ISOLATED, POP
UP SHOWERS THIS MORNING.
THEY WERE FAST MOVING TO THE
NORTH AND EAST.
RADAR IS QUIET, BUT STILL WILL
NOT A LOT A STRAIGHT SHOWER THIS
AFTERNOON -- WE HAVE A COLD
FRONT STATIONED OUT WEST.
AHEAD OF THAT FRONT, OUR
FORECAST IS FOR WARMING WEATHER.
TONIGHT, WARM FRONT IT'S ON THE
MOVE.
AND STARTS TO LIFT NORTH.
A COULD FLOAT TOWARD OUR REGION.
OVERNIGHT, SHOWERS DIMINISH, THE
WARM FRONT LIFTS NORTH, AND THEN
WE HAVE A COLD FRONT TOMORROW
AFTER DARK.
HERE WE ARE AT 6:00 P.M., NOT
MUCH GOING ON.
BUT AFTER THAT, SHOWERS ROLL
THROUGH IN THE OVERNIGHT HOURS.
WE ARE NOT EXPECTING THEM TO BE
SEVERE.
THERE COULD BE STRONGER ONES
WITH GUSTING WINDS, SO WE WILL
KEEP YOU UPDATED FOR LATE
TOMORROW EVENING.
WHAT ABOUT TUESDAY?
HIGH-PRESSURE ROLLS AND.
IT WILL BE SITTING OVERHEAD
HELPING TO CLEAR T SKY AND
BRING OUR HIGHS TO ABOUT 70.
TODAY, WE STAY COOL.
TOMORROW IS YOUR ONE AND ONLY 80
OF THE WEEK HERE AT AFTER THAT,
WE ARE BACK TO 70 DEGREES
FOLLOWED BY A STRETCH OF 60
DEGREE WEATHER FOR THE REST OF
THE WORK WEEK.
MARCH OF DIMES, MARCH FOR BABIES
AT 11:30 IN HARRISBURG.
LO PARSI -- LONG' PARK AT
NOON.
WE GO FROM 70 TO 80 TO 70 TO 60.
-------------------------------------------
La signorina Adamantina - GIOCHI DIMENTICATI - Duration: 1:50. For more infomation >> La signorina Adamantina - GIOCHI DIMENTICATI - Duration: 1:50.-------------------------------------------
江原啓之 指南"お金への意識" がわかるチェックリスト - Duration: 4:01. For more infomation >> 江原啓之 指南"お金への意識" がわかるチェックリスト - Duration: 4:01.-------------------------------------------
Learn English Alphabet Letter W & Words by Endless Alphabet | Kids Educational Video - Duration: 2:23.Learn English Alphabet Letter W & Words by Endless Alphabet | Kids Educational Video
Learn English Alphabet Letter W & Words by Endless Alphabet | Kids Educational Video
-------------------------------------------
Elite Bistro 8Quart HeavyDuty Electric Skillet - Duration: 20:29. For more infomation >> Elite Bistro 8Quart HeavyDuty Electric Skillet - Duration: 20:29.-------------------------------------------
هل تعلم افضل 5 طرق للحصول على هزة الجماع في أسرع وقت للمتزوجين فقط - Duration: 3:49. For more infomation >> هل تعلم افضل 5 طرق للحصول على هزة الجماع في أسرع وقت للمتزوجين فقط - Duration: 3:49.-------------------------------------------
ソロキャンプツーリング 根古屋森林公園キャンプ場 卯月編 (後編) - Duration: 23:13. For more infomation >> ソロキャンプツーリング 根古屋森林公園キャンプ場 卯月編 (後編) - Duration: 23:13.-------------------------------------------
Family Finger (Daddy Finger) Inside Out Style with Joy, Anger, Sadness, Fear, Disgust - Duration: 10:51.[intro music]
>> Daddy finger, Daddy finger, where are you?
>> Here I am. Here I am. How do you do?
>> Mommy Finger, Mommy Finger, where are you?
>> Here I am. Here I am. How do you do?
>> Brother Finger, Brother Finger, where are you?
>> Here I am. Here I am. How do you do?
>> Sister Finger, Sister Finger, where are you?
>> Here I am. Here I am. How do you do?
>> Baby Finger, Baby Finger, where are you?
>> Here I am. Here I am. How do you do?
[closing music]
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