-------------------------------------------
СОН | МЕЧТА 3 серия в HD | с русской озвучкой | на русском языке с переводом | дата выхода 3 серии - Duration: 2:06.
For more infomation >> СОН | МЕЧТА 3 серия в HD | с русской озвучкой | на русском языке с переводом | дата выхода 3 серии - Duration: 2:06. -------------------------------------------
СОН / МЕЧТА 2 серия с Русской озвучкой от Ирины Котовой на русском языке с переводом - Duration: 2:03.
For more infomation >> СОН / МЕЧТА 2 серия с Русской озвучкой от Ирины Котовой на русском языке с переводом - Duration: 2:03. -------------------------------------------
🔥「十億觀看俱樂部」YouTube觀看次數超十億的音樂MV，See You again拿下榜首！2017.07.21更 ｜YouTube The Billion Views Club - Duration: 16:53.
For more infomation >> 🔥「十億觀看俱樂部」YouTube觀看次數超十億的音樂MV，See You again拿下榜首！2017.07.21更 ｜YouTube The Billion Views Club - Duration: 16:53. -------------------------------------------
Bad Baby Learn Colors JOHNY JOHNY Bath Tub Party Victoria Annabelle Toy Freaks#2 Sisters Fun Picnic - Duration: 10:11.
Bad Baby Learn Colors JOHNY JOHNY Bath Tub Party Victoria Annabelle Toy Freaks#2 Sisters Fun Picnic
-------------------------------------------
Enseña a Tu Perro el Comando DE PIE (LEVANTARSE) - Duration: 7:42.
For more infomation >> Enseña a Tu Perro el Comando DE PIE (LEVANTARSE) - Duration: 7:42. -------------------------------------------
Coming Home 🍂 Best Of Kygo Mix 2017 🍂 Best Deep House & Tropical House Music | Kygo Remix 2017 - Duration: 1:01:20.
Don't forget to SUBSCRIBE, like, comment and share the mix if you enjoy it!
-------------------------------------------
MINI LASAGNE - Duration: 10:28.
- Hey, everyone, it's Barry here,
welcome to My Virgin Kitchen.
I hope you are well.
Today we are doing another Sunday fun day,
it's a mini-food video, but, actually, Sunday fun day
may not be the fun day anymore.
Any day, I hope any day is fun day anyway,
but any day could be a fun day video very, very soon,
so more on that.
We are doing the heavily requested mini-lasagna.
I'm not sure if this is gonna work.
So, we are going to do our best, shoutout
to the person, I can't remember what they're
called now, but they left this comment about
Michael Jackson being in the background of
the cheesecake pops video, the king of pop
watching the pops being made for us, quite good.
Anyhow, mini-food.
You guys know the rules, the mini-food must
fit onto the mini ripoff Winnie-the-Pooh plate by the end.
This is a mould that I've made, okay, it's
not a perfect square shape, it's a silicon
sort of diagonal mould that I've wrapped
in foil and then put a little bit of baking
parchment on the bottom.
So, the first thing we're gonna do, we're
actually gonna put the pasta sheets at the bottom
to try and give it some stability so I can
actually get the thing out, hopefully.
So, that right there is a sheet of fresh pasta.
Way too big, what I'm actually gonna use is
my baking parchment that I'm gonna put at
the bottom as a bit of a template and then
cut it out.
Okay.
There we go, a square sheet of pasta.
So, I'll use this as a template, and I'm
probably gonna do, I don't need four I don't think,
we're gonna go for three, I think, at the most.
And, we'll just cut them out so we've got them to hand.
Alright, that'll do.
There's my pasta sheets, and they might be
a little bit too big, hey, we'll go with that.
Alright, baking parchment down, meatball, donk.
That's massive!
I'm just gonna rip it in half.
That's still way too much, in fact, let's just
take that smaller bit right there, okay.
Just trying to break it down a bit
with this sticky thing.
But, we can break it down more in the pan.
It's just basically not a meatball anymore.
Kind of like a cowpat.
Little frying pan, go on, sit, good boy.
Amy just literally looked up.
Amy, you can just about see her.
Winnie-the-Pooh mug thing with oil in it.
Now, normally, you would warm it straight away,
but I want to actually get this in the oil
quite quickly.
Go on, fall out.
Nice.
Lowest flame I can.
This will not take long 'cause the oil will warm up.
I've got this sticky proddy thing, you guys
know that I've got this dedicated mini-food
manicure kit, so I just want to break this
up as it cooks.
There we go, probably like brush it against
the side of the pan, it does eventually
start to want to break down.
It would've been easier to get a pack of mince,
but that would've been a heck of a lot,
and we are having meatballs for tea.
So, breaking this down, cooking it up,
it's actually getting insanely hot, I need
to be careful with my fingers here.
I need to get some mini-food safety gloves,
they must be marigold as well.
I've actually bumped the brightness of the
camera up a little bit 'cause it's a bit
dark in here today, but that is really...
That is hot, baby.
Nice, so I'm actually gonna turn the heat off
now immediately 'cause it will potentially overcook.
Let the residual heat just still fry it
for a teeny-weeny bit, and I've got a little
bit too much oil in there, damn you mini-mug,
so I'm just gonna drain that off.
You stay there.
Alright, that's better.
So, just to one side is a tin of tomatoes
with herbs already in it, and we are making
our own bechamel sauce, so I thought
I'd take this step quite easy.
Got an eighth of a teaspoon, and we're just
gonna add in...
If I do eight of these, I should've just got
a teaspoon, but that defeats the point
of the mini-food.
Oh, look at that chunk of tomato in there.
Let's go for, I don't know, I've lost count now.
That'll do.
Just give it a mix around, I love this little thing.
That's awesome.
Get it all nice and coated.
The meatballs, actually, were already seasoned
in salt and pepper, so the cool thing is
I don't need to season them either.
There we go.
That will be our sauce for the lasagna.
This is a pan I was very kindly sent,
and thank you so much for the ongoing mini-food
merchandise you guys are sending.
I believe I have a knife on the way, I've
got like six of these, really, really cool,
I need that for the cheese in a little bit.
I've got this whisk as well, we're gonna
attempt to try and make a bechamel sauce
in here, nothing fancy, we ain't gonna infuse
the milk, just like we didn't put wine in
with the mince and all that stuff, just in
mini stuff, hey, babes, hey, babes, what does
that even mean?
Alright, let's move on, babes.
So, for the bechamel, I've got half a tablespoon
of butter there, we're not gonna go too small
just to make sure we've got enough.
And, we're gonna melt this up.
I want it to melt quite slowly, wow, it's going quick.
I don't want to rush this.
Hehe, this is cool, I love doing mini-foods, guys.
Some of you guys actually asked me what is your
favourite food videos to do, and, I don't know,
I just get, I find this really therapeutic.
Alright, that is pretty much there,
look at that, so, what we do, I'm gonna do
this off the heat to give me optimum time,
is the same amount of flour, so about half
a tablespoon, in that goes, and that will
actually cook flour.
Do you know what, years ago, I never knew
you had to cook flour, but you do, my friends.
There we go, ah, yeah, it's working.
So, normally on a large size bechamel sauce
you do this for about two minutes just to
cook the flour through, maybe a teeny bit
more flour, why not.
Just do not want this to burn, oh my God,
there we go, thicken her up, me beauties,
thicken her up.
So I just take off the heat for a minute,
turn the flame off, there we go, back on there,
I'm gonna slowly add some milk in.
A little bit at a time, and we're gonna
whisk it through.
That should, over time, thicken up.
Oh, there you go, you can see that.
Yeah, baby.
A bit too thick now, so we keep adding milk.
I haven't made just a real decent lasagna
video on the channel yet, I need to do that.
There we go, you can see how that, by
adding the milk, it's getting absorbed
and drying out a little bit, but I don't
want to add too much, otherwise it will
be too runny, you want to get that right consistency.
So, keep whisking it.
I love how I'm talking as if like you guys
are all gonna do this.
You need to do a proper one, but this is fun for me.
Still a little thick, see?
(humming a tune)
There we go.
I am happy with that.
Let's bring it together.
Winnie-the-Pooh, out of the way for a minute, mate,
and in comes our mould, so the baking parchment
is sat in there, and, as I said, I'm gonna
stick a sheet of, oh yeah, that's quite good,
I want it to push out, of the pasta down
the bottom, okay.
I think, normally, I do anyway, you put beef mince
at the bottom.
Gonna stick some of the bechamel in there.
Come on, now, yes, don't be shy.
Some of our beef mince.
Go on, yes.
That should weigh it down a little bit.
We need some Parmesan.
This the mini grater.
Come on, now, yes.
Little sprinkle on top.
Another pasta sheet in there to hold it in place.
This time I'm gonna go beef mince on top
then the bechamel, haha, it's all merging together,
beautiful, well it will in the oven anyway, won't it?
And, it's not like we're gonna put this on the
internet or anything, is it?
A bit more Parmesan.
And, one last layer of pasta, try and hold it together.
Bechamel on top of that.
Bet yo mama!
And, then Parmesan over there.
Now, we're gonna put this in the oven, this
could be the first mini-food fail, but I am
gonna upload this video no matter what happens, alright.
It's like a little basket, isn't it.
Oh, and just a reference, I do have some herbs here,
this is some chopped basil, but I think I'll sit
it on top once it's baked, it might make it
look, I don't know Michelin Star?
Alright, so it's gonna go on this baking tray.
I don't have a a mini-baking tray as of yet,
but this will do.
I have no idea how long it's gonna take.
Let's just go with it.
Alright, so just while that is in the oven,
if you want more Virgin Kitchen, don't forget
there's a free podcast to download every week
that I do with my friends and family, it's
on Stitcher, Soundcloud, iTunes, you can
pre-order my new book, which is available
worldwide on Amazon right now, I'm also
on all social media @MyVirginKitchen,
so let all your requests come in there,
and, of course, subscribe for regular
recipes and food fun.
Let's see if this has worked.
Alright, folks, let's cut to the chase.
Little plate of herbs here, let's take
that out of the shot, it's all about
Winnie-the-Pooh right now.
I've taken our lasagna out of the packaging,
and does it fit?
Yes, it does!
The kind of bottom pasta layer is hiding
miles away there.
What I think we'll do is just a little bit
more Parmesan on top, that nice golden-brown finish.
And, just a few herbs, like that.
Yes, yes, that looks good, I love it, I love it.
So, let's get something for scale.
Well, it's the classic, but a tangerine.
Folks, mini-lasagna.
Thought this was gonna be tricky.
To be fair, it was.
All done.
Alright, here we go, bottoms up, ladies and gents.
It worked!
Wow.
Out of all the mini-foods to date, and, boy,
I know you're gonna request some down below,
but check the playlist, I've done a lot,
that's probably the most filling out of
all of it, it took me quite a while
to get it down in one bite, and that was
surprisingly like I feel like I don't
need to eat anymore.
It's good for weight loss and, you know, diets.
Maybe the mini-food diet is a new thing.
That's it, folks, really hope you enjoyed
the video, do check out the mini-food playlist
and let me know down below any requests you've got.
Follow me on social media for the behind the
scenes bits and bobs, and I'll see you again next time.
Mini-food-tastic!
-------------------------------------------
BAZOOKA!!! 地上波では放送できない過激番組196話 #2 - Duration: 10:16.
For more infomation >> BAZOOKA!!! 地上波では放送できない過激番組196話 #2 - Duration: 10:16. -------------------------------------------
SamiSami Specials: Petra Sihombing - Showcase Nirmala - Duration: 4:50.
For more infomation >> SamiSami Specials: Petra Sihombing - Showcase Nirmala - Duration: 4:50. -------------------------------------------
India Vs Pakistan BALL OUT 2007 ICC T20 WORLDCUP - Duration: 1:58.
For more infomation >> India Vs Pakistan BALL OUT 2007 ICC T20 WORLDCUP - Duration: 1:58. -------------------------------------------
Sharry Maan Da Song Yaar Anmulle Us Time Aayeya Jdo Nawi Nawi Youtube Aayi c - Duration: 3:21.
Subscribe For Updates
Subscribe For Updates
Subscribe For Updates
Subscribe For Updates
Subscribe For Updates
Subscribe For Updates
Subscribe For Updates
Subscribe For Updates
-------------------------------------------
What the Top 0.1% Lee Sin Mains Can Do - League of Legends - Duration: 10:32.
Challenger Lee Sin Plays
Challenger Lee Sin Plays
Challenger Lee Sin Plays
Challenger Lee Sin Plays
Challenger Lee Sin Plays
Challenger Lee Sin Plays
-------------------------------------------
SOLVE THIS IN 30s, YOU ARE A GENIUS! - Duration: 6:32.
For more infomation >> SOLVE THIS IN 30s, YOU ARE A GENIUS! - Duration: 6:32. -------------------------------------------
我已編輯的影片 - Duration: 0:05.
開頭好嗎
開頭好嗎
開頭好嗎
開頭好嗎
開頭好嗎
開頭好嗎
開頭好嗎
開頭好嗎
-------------------------------------------
[Interview] Alex Bennett - Surviving 30 years in Japan despite all the *** that happens (S01E06) - Duration: 11:13.
Alexander C. Bennett has two PHDs in Human Studies and Sciences
from the University of Canterbury and Kyoto University.
He holds the ranks of 7th dan Kyoshi in Kendo, 5th dan in Iaido and Naginata,
3rd Dan in Jukendo and Tankendo.
He is professor at Kansai University of both Kendo and Japanese Culture and History,
vice-president of the International Naginata Federation, Member of the international committee of the
All Japan Kendo Federation, director at the Japanese Academy of Budo, cofounder of the
Kendo World Magazine, and author of several books in English and Japanese.
Yeah, well, I mean, first of all, I don't consider myself that high up at all.
I mean there's some pretty amazing people there,
but I do agree with you: not much has changed, you know, in 20 years.
Anybody who does have amazing skills, you know, linguistically and also the ability to really work within a...
Well work, not necessarily within, but with the Japanese organization,
probably making lots of money somewhere rather than focusing their efforts on these cultural pursuits
that seem to be fraught with contradiction and, you know, don't often make a lot of sense.
But I know a lot of people who, over the years, you know...
They've lived in Japan for several decades and they have, you know, earned a lot of respect
from Japanese people because of their excellence in the martial art that they do
and also their understanding of how to, you know, operate within, you know, the constructs of Japanese society
which is often, sometimes very difficult to navigate.
But inevitably, one day, they just pack up and leave.
And I know so many people like that.
How about you? Do you know a few people like that? They just....
Suddenly it's like: "Wow, he's gone!" or "She's gone!".
"I never would've seen that!"
They just get to the point where it's like: "I had enough."
And I think I can understand that because it's very easy to get bogged down with...
Can I use a bad word?
Bogged down with bullshit in this country, especially in the world of Budo, but everywhere actually.
And you know there's many wonderful things about living in Japan, there's also many frustrating things
because when you come from a different background or different country, you have a different perspective.
And, you know, this is certain things that you learn in Japan, you got:
"Wow, this is an awesome thing!"
you know, "great way of doing things", but you also see the:
"Well come on guys, let's just get on with it here!", you know.
Stop being... you know, tying yourself down with these ridiculous,
unfounded notions of "tradition" and "This is what we do!" and stuff..
I come across this all the time: in my work, in the dojo and it's just...
You can put up with it for a long time and you just go: "Yeah, yeah, that's the way it's done in Japan."
"Whatever, whatever."
But one day, and it's happened to so many people that I know, they just go:
"That's it. I'm checking out!" you know?
And I hope that doesn't happen to me but it's happened to people who I never thought it would happen to.
And they'd really, really come a long way in Japan and suddenly they just disappear off the radar.
I was very lucky, working at a university, the Kansai University
because my university still has the sabbatical system, okay?
And I was able to use that a couple of years, well not even a couple of years ago, when was it...18!
18 months ago, I guess.
And I was allowed six months, I wanted a year but six months so…
I went back to New Zealand for "research", okay?
I call it a...
Actually, you know, I joked about it being a detox, which is really what it was.
But it was really important that I went away from Japan for 6 months.
And what I did, when I went back to New Zealand is, I went into the mountains of the South Island
and just walked around these mountain parts and just camped out
and had as little contact with people as I possibly could.
And just refocused my mind and once again try to work out:
"What the hell am I doing in Japan?",
if I get so frustrated or, you know, sometimes angry with all the sort of stuff
and I start losing sight of why I decided to come to Japan to learn Budo in the first place.
Once I lose that, then it's not Japan's fault, it's not Budo's fault, it's my fault.
But, as you know, living in Japan sometimes you just can't see the wood for the trees over here, can you?
It's just so much superfluous crap.
And that time that I spent away, these six months last year or the year before now,
completely opened my eyes again and I came back to Japan with a newfound enthusiasm,
vigor and determination to go the next step.
So, as I sort of mentioned before, how far I've come, I've been very fortunate
with the way, you know, circumstances have worked out for me, at the right time.
And like without my sabbatical for example, I couldn't honestly say if I'd be happy to be in Japan anymore.
But you get out, you see things from a different perspective,
you once again understand that Japan really does have a lot to offer.
You come back with once more an open mind,
but I know many people who have never had that opportunity and then one day they just snap.
And so like you said before, you know?
What's the difference between now and 20 years ago?
Really, I know the Japanese government is really trying hard
to push a greater understanding of "Cool Japan" and all of the, you know, the attributes of Japanese culture,
cultural pursuits and soft power, if you like, and, especially recently,
and a lot of the students that I teach at Kansai University, international students, come to Japan
because they're really interested in, it's a very cliche thing to say, but very interested in Anime and Manga for example.
And so, interest has been constant ever since I first came here in the 1980's,
but... Interest has been constant in Japan, but the motivation has been very different, I think.
I came over here for economical or economic, sort of, purposes.
But now I see a lot of young foreigners coming over here for cultural purposes
but ultimately, how far they go down that path, you have to pretty much sacrifice everything to be able to do it.
And to know that you should sacrifice everything takes a lot of experience and contemplation,
because if I was to quit Japan now, all of this within the last 30 years,
of course it wouldn't be a waste, it wouldn't come to nothing, but I would have to ask myself:
"What the hell was I doing?".
And I don't want to ask myself that.
I want to know what I'm doing and I think, really, to make that commitment,
I was lucky that I was able to first discover Budo at a young age,
the circumstances that somehow have managed to keep me in it,
you know, and good teachers for example,
but also opportunities to just take a step back and figure things out.
I think a lot of people who come over here to do Budo very easily lose sight
and become disillusioned and then fizzle out.
And, yeah, I don't know, you would have seen it, I've seen it, I'm trying very hard not to let that happen to me.
And that's why, well, you know, compared to 20 years ago,
how many, you know, really experienced or knowledgeable people do we have ?
It's not that much difference because of that reason I think.
In the next episode Alex will give you his advice on how he carved out his own place in Japan.
Don't try to be more Japanese than the Japanese and focus on what matters!
It's not always clear what the purpose is. There's a lot of wasted effort in Japan.
...keys to my survival so far is that I've been able to distance myself from the bullshit when I smell it
Choose your battles
The Japanese way of doing things is so brilliant and efficient but it's not. It's like anywhere.
Now it's because of Budo that I can stay in Japan.
Stay tuned you'll learn a lot about the history of Budo in the next episodes.
-------------------------------------------
「客に向かってなんて態度だ！」禁煙場所でタバコを吸う客を注意すると逆ギレ！その後、この客は大後悔することに【考えさせられる話】 - Duration: 7:02.
For more infomation >> 「客に向かってなんて態度だ！」禁煙場所でタバコを吸う客を注意すると逆ギレ！その後、この客は大後悔することに【考えさせられる話】 - Duration: 7:02. -------------------------------------------
Ist Brooklyn Beckham jetzt mit diesem YouTube-Star zusammen? - Duration: 2:52.
For more infomation >> Ist Brooklyn Beckham jetzt mit diesem YouTube-Star zusammen? - Duration: 2:52. -------------------------------------------
Westworld Season 2 COMIC CON TRAILER (2018) REVIEW - Duration: 4:56.
Hello everyone.
I
just woke up to find out that HBO has posted the season 2 Comic Con Trailer of Westworld
a few hours ago.
This season looks even better than the last one.
Westworld Season 2 will air sometime in 2018.
At least, we will have Westwold to watch in 2018, if the Game of Thrones season 8 will
air in 2019.
Anyways, the trailer starts with the piano playing music while "I gotta be me" by
Sammy Davis Jr. plays in the background.
Then we see the blood on the sheet, indicating that we will see a lot of killing in this
season too.
We also see dead bodies of some guests who were playing poker in that saloon.
Then we see Bernard looking at the dead body of a Tiger.
At first I thought that all the animals in Westworld will die or rather stop working
but we see that Dolores is riding a horse, so that's not the case here.
Someone must have killed that Tiger.
There is a slash on its face like someone used a knife on it.
Bernard looked really upset by this.
After all, he had helped create all this.
I think he is not happy with the turn of events.
I don't think this is what Arnold had in mind too.
He only wanted the hosts to be free.
He wouldn't have wanted innocents to be killed in all this.
We later see Stubbs and his colleagues taking Bernard out of the park.
I am glad that at least some people have survived.
Maybe they don't know that Bernard is one of the hosts too.
But whether they know or not, it doesn't matter.
I have feeling that Bernard will work with them to stop the killing and to make sure
the hosts don't leave the park.
The trailer moves on to a man is hanging upside down while a gun is placed just a little out
of his reach, and he is trying really hard to grab the gun.
It looks like Lawerence to me, but it could have been one of the guests too.
Who do you think it is?
Then the Trailer cuts to a shot of the dead bodies of all the workers inside.
We also see Maeve and a completely shocked Lee Sizemore looking at all the dead bodies
of the workers.
At least Maeve didn't kill him on the spot which means she wants something from him.
And she is holding a gun too.
Maybe she will force him to reunite her with her daughter?
What do you think?
It seems like Dolores and Teddy are hunting down the rest of the guests remaining in the
Park.
The look on Dolores's face says it all.
She is really enjoying this.
It would be really scary if all these hosts left the park.
It's funny how we felt sorry for the hosts in the last season but now, we feel sorry
for the guests.
In the end, we see the man in black smile.
He finally accomplished what he has set out to do.
There is blood on his face too.
I wouldn't be surprised if he helped the hosts in hunting down the rest of the guests.
Anyways, it's time for the comment shoutout now.
Todays comment shoutout goes to Pradeep who said, "Your videos are awesome, as always.
I really enjoy watching it.
Lots of love and good wishes from India."
Thanks a lot Pradeep.
Not many people watch these shows where I am from.
I am glad to see fellow Indians who love these shows as much as I do.
So, what do you think of this trailer, don't forget to tell us in the comments.
If you liked this video, please click on the like button below, share the video and subscribe
to my channel.
Have a great Day.
Bye Bye..
-------------------------------------------
Bhai Gurpreet Singh Shimla - Chim Chimay Chim Chim Varsay - Beautiful Kirtan - Duration: 14:53.
ਆਸਾਮਹਲਾ੪॥ ਝਿਮਿਝਿਮੇਝਿਮਿਝਿਮਿਵਰਸੈਅੰਮ੍ਰਿਤਧਾਰਾਰਾਮ॥ ਗੁਰਮੁਖੇਗੁਰਮੁਖਿਨਦਰੀਰਾਮੁਪਿਆਰਾਰਾਮ॥ ਰਾਮਨਾਮੁਪਿਆਰਾਜਗਤਨਿਸਤਾਰਾਰਾਮਨਾਮਿਵਡਿਆਈ॥ ਕਲਿਜੁਗਿਰਾਮਨਾਮੁਬੋਹਿਥਾਗੁਰਮੁਖਿਪਾਰਿਲਘਾਈ॥ ਹਲਤਿਪਲਤਿਰਾਮਨਾਮਿਸੁਹੇਲੇਗੁਰਮੁਖਿਕਰਣੀਸਾਰੀ॥ ਨਾਨਕਦਾਤਿਦਇਆਕਰਿਦੇਵੈਰਾਮਨਾਮਿਨਿਸਤਾਰੀ॥੧॥
Không có nhận xét nào:
Đăng nhận xét