Five little ducks went swimming one day,
Over the hills and far away,
Mommy duck said 'Quack, quack, quack,'
But only four little ducks came back.
Four little ducks went swimming one day,
Over the hills and far away,
Mommy duck said 'Quack, quack, quack,'
But only three little ducks came back.
Three little ducks went swimming one day,
Over the hills and far away,
Mommy duck said 'Quack, quack, quack,'
But only two little ducks came back.
Two little ducks went swimming one day,
Over the hills and far away,
Mommy duck said 'Quack, quack, quack,'
But only one little duck came back.
One little duck went swimming one day,
Over the hills and far away,
Mommy duck said 'Quack, quack, quack,'
But no little ducks came swimming back.
No little ducks went swimming one day,
Over the hills and far away,
Daddy duck said 'Quack, quack, quack,'
And all the five little ducks came back.
For more infomation >> Cinco Pationhos | Canções Préescolares | Para Crianças | Música para bebés - Duration: 1:05:59.-------------------------------------------
Stefan & Elena | Reminding Me (for Bru) - Duration: 2:31.
For more infomation >> Stefan & Elena | Reminding Me (for Bru) - Duration: 2:31. -------------------------------------------
MONT SAINT-MICHEL - TRAVEL VLOG - BICYCLE TRAVEL EP.05 - Duration: 5:08.
Today, we woke up at 8:00 am
after breakfast we left the camping
we have started to ride our bikes at 10:00 am
towards Mont Saint-Michel
We have to do 76 km... more or less
We will arrive at 6 or 7 pm
It depends if we will do a lot of breaks
But i think we will arrive at 7 pm
For once it comes out the sun
unbelievable but true
It rains every time but when the sun comes out it's very hot
However, better the sun than the rain!!
We start to ride
We met other two friends from Italy
And they should have been with us from the first day
However for job problems they didn't center the dates
We met today and we will continue all togheter
We arrived to Mont Saint-Michel
We tryied to find a camping
there are two
We went to the first
Full
The second
Full
We asked to a restaurateur
if he could allowed us to put our tents in his garden
he thought for a moment about it
Then he agreed
and told us that it was unusual for him
Thank god he allowed us
We are happy, to return his favor we will have dinner in his restaurant
And then we will go to sleep very soon like every night
Tomorrow morning we will visit Mont Saint-Michel
And after we will leave this town in the afternoon
Good morning
like every morning we woke up with the tent very wet
It is coming out the sun, so it is drying it
This is the discomfort of humid places
Mamma mia there are too many people
we are coming back to the bicycle
but really too many people...
it was difficult to walk
We will look for something to eat, maybe in a supermarket
And then we leave
weee Albi
Albi: "weeee"
We just finished to do the washing machine
Albi: "the washing machineee.."
the washing machineee
Today we did 25 km
because this morning we have visited Mont Saint-Michel
We deiced to do only... "oooonly"... 25 km
uuuuuh... we risked an accident
now we are coming back to the camping
There a lot of mosquitos
we are finally going to do dinner
i want to eat bbq
and then go to sleep
Thanks for watching Subscribe
-------------------------------------------
Cambio cuscinetto ruota posteriore MERCEDES-BENZ C W204 TUTORIAL | AUTODOC - Duration: 34:28.
Use a socket №32
Use a combination spanner №18
Use a torx №T30
Use round-nose pliers
Use a socket №E10
Use a socket №8
Use a torx №M12 and a open-end wrench №18
Use a socket №E18 and an open-end wrench №21
Use a torx №M12 and a open-end wrench №18
Use a socket №E12
Press in the hub using a hydraulic press
-------------------------------------------
كيفاش تقلص من التوتر - Duration: 3:52.
For more infomation >> كيفاش تقلص من التوتر - Duration: 3:52. -------------------------------------------
Artesplorazioni: divisionismo - Duration: 2:58.
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ITALIAN STEREOTYPES in SOUTH KOREA 😨 - Duration: 12:49.
I didn't comb my hair!
Hello everyone! Welcome to this new video!
How are you doing? Is everything fine? or not?
I'm so so, It's like past midnight and I'm really exhausted
and you have to know that when I'm tired, I do my best
Cause I already seem like I'm high and when I'm tired, don't know why
It seems like I'm more high than usual, so I'm telling you guys.. However
What's gonna be today's topic?
We're gonna talk about stereotypes that Koreans have about Italians
Simple right? Let's start!
without wasting our time, we can go straight to the point
The first stereotype that Koreans have about Italians
and if you are Italian, when you'll come to Korea
you'll hear about this everywhere, hundreds of times each second
It's the fact that for them all Italian people are handsome
and you say "what a wonderful stereotype!"
"we are all beautiful!"
Just think that there is *got confused in Italian and creating new sentences*
a way of saying which is
that in Italy also homeless?? people are beautiful and handsome
really, it's a Korean way of saying, I'm not kidding
Everything is wonderful and colorful, if it wouldn't be
for the fact that they think everyone is beautiful
it makes you doubts about.. how do you say.. your uniqueness.. for example
when I meet someone and I introduce myself, it might happens that they say
"Wow you are beautiful" and I put some make up
I put foundation that makes me look like a porcelain barbie doll
I dress nicely
and finally I receive that compliment for which I worked hard
cause it takes hours to become handsome and then
when you say that you are Italian
"aah okay you are Italian, then It's obvious that you are beautiful.. all Italians are handsome"
NO! It's NOT true! If there's a Korean who is watching me
It's not true that all Italians are super handsome, got it?
and I don't even understand from where this thinking comes from
cause there's no one in particular as Italian actor who's famous in Korea
The most famous Italian in Korea is Alberto Mondi
I don't know if you guys know him, and after all
he's not that ugly I mean, but you can't even say that he is
*undefined sound of amazement*
he's normal, after all.. so I really do not understand this stereotype
but that's okay I mean
It has its pros and cons guys
most of the times, for me, It's a pain in the a**
another thing that I often hear is
the fact that Italians people always dress nicely
especially when I say that I'm from Milan.. and it's like..
"Milano fashion, fashion" in fact
take a look here.. a red sweater
made by Gucci, Armani
which cost 6.500 euro per square meter.. I don't know
this..
*I got into these strings*
also here there are positive and negative things
even if you give your best to dress nicely
at the end, in any case
they won't give you some good points to you as a person BUT
they will give you some positive credits since you are from Milan
don't know maybe in Milan there's feeling of Dolce & Gabbana
spreading their sense of fashion
and we've blown away by that and we all turn into good fashionstas
somehow it doesn't give you any enthusiasm
and you questioning yourself "why am I even trying to dress nicely?!"
one positive thing is that even if I don't do my best to dress nicely
and I say that I'm from Milan, they'll think the rags that I'm wearing is fashion, got it?
the other side of the coin
am I saying it correctly, right?? It might be the first time that I'm saying correctly an Italian Idiom in
all the videos (maybe 70) that I did
I'm really proud of my self, good job Marco
so the next thing
makes me extremely uncomfortable
don't know why, but Koreans..
especially Korean boys think that
we Italians (all of us) love football.. NOW
this is actually true, I mean lots of average Italian men is into football
so this is not even a stereotype which comes out from nowhere
only thing is that
lots of Koreans are fans of Italian Football
like Milan, Inter..
I mean all this famous football teams all over the world
I guess.. I don't know.. I have no idea about football guys
however, since I don't know anything about it
every time that I meet a someone who guess that I'm Italian
this person gets excited cause he takes for sure
that I'm an expert of Italian football and he starts to say "ooh AC Milan"
"Buffon"... *undefined sounds*
and I'm like..
Del Piero? I don't know.
I say footballers' names randomly
and it's it works.
I mean, I say footballers' name randomly and they're easy to get
and we manage to have a conversation. It gives me anxiety
if I'm honest. Especially since I do shows
on (???) every week
and the producer of this show who follow us every time, because we walk around for filming, he's a huge fan of Milan
and every time he see me, he talk about football
he still doesn't get it that I don't understand anything about football, so I don't know if I'm good at acting
or he is easy to get
as long as I say names randomly
...Fine.
it's gone for now, guys.
Next stereotype that Koreans have about Italians is that
we speaking English very well
and/or Spanish
First of all, the average Korean doesn't know that Italian is a language. *NOTE: for a few years, thanks to Alberto as well, the Italian language is better known*
So, he takes for granted that our mother tongue
is Spanish, I don't know why, or English
there's different points of view
if that is annoying or not. First of all, it should be
basic knowledge that Italian language is...
...a language
But still... from our point of view :
How many people, that I know,
asked me if in Korea people speak Chinese?
So, at the end... we can say that mindless people are everywhere.
Once, I had an audition
I will always remember that
A beautiful and incredible figure!
Basically, it was a prank program
and they was looking for a person
who could play the role of an American choreographer
So, one of my agents and said me
"Marco, listen me. You have to come an incredible audition
You have to play the role of an American choreographer" and me "No, I mean...
I don't speak American language, you can see that's not true."
and he said "Not at all! Come here, then you're Italian
so you can speak Italian very well! Trust me"
Silly me, I went there alone
Who's there for the audition?
A real American, who said me "Oh hell! How are you, man? Yo, bro!"
And me just like "yo... wassup?
wassup... yeah... all my ladies
put your fingers up"
Obviously, he caught me after 2 second that I wasn't American
and he kicked me out...
Fine.
Another stereotype, rather predictable
is that for Koreans, we Italians eat pasta
and pizza every day
they don't think that in our menu exist others kinds of food
also because, if you go to an Italian restaurant
as I already explained to you in the other video which I'm gonna linke here... or here
I never remember where is the letter I for INFO
if you go to an Italian restaurant, there is: PASTA or PIZZA.
that's that. Every time I say "No way,
I eat pizza once in a week
and it's enough, I mean, I know that a lot of people
eat pizza less than once in week, among my friends
and they remain shocked, because they're convinced that at breakfast
we eat pizza soaked in milk, got it?
Imagine if I tell them that we have much more
than pasta and pizza as recipes, they get crazy!
not only
they think we just eat pasta or pizza, but about pasta
they know only Carbonara, olive oli and with tomato
so, they think we eat
or one of these kinds of pasta or pizza
Every day. Stop.
Another stereotype
that Koreans have about we Italians, is that we can sing very well.
Nice...
...it would be very nice. I don't know why they have this stereotype
but I think is due to the fact
that one of the things very famous in Korea
is the opera,
I guess... I don't know.
Anyway, I swear... every time I say
I'm Italian, one of the first thing they say is:
"So then you can sing very well!" or when they say:
"Let's go to a karaoke" because they often go to a karaoke in Korea
since they know that I'm Italian,
they say "No way, I won't go to a karaoke with him, he's Italian, so he sing very well
just like Pavarotti, basically"
This gives me anxiety, because people expect
that I'm a great singer
instead I never be able to achieve the expectations
because they think that
I'm the Rossella O'Hara of 2017 *NOTE: ROSSELLA O'HARA IS NOT EVENE A SINGER*
Why Rossella O'Hara? Why didn't I give the example with a man?
However, we all sing very well!
Another stereotype that is amazing, but even this is real enough
is that they thing Italians are mobsters
NOW: we all agree
that most Italians are not mobsters
but still, mafia is a thing that exists
in our country as we know
but still, it causes that many times for jokes,
also because my channel is named "Seoul mafia",
people ask me "Why is your channel named like that?" for jokes I answer :
"Well, because I'm a mobster"
Guys... they always believe it!
I mean... the frost!
Just like: ah.
Okay.
They get scared so much, and I have to say that I'm joking
before they can have an heart attack
Well, this thing it's funny but
could also make we think about why
this thing about mafia is so intrinsic in their culture
we should wonder about this
the last stereotype that comes to mind
that people have said to me so many times
is that we Italians are
biggest traitors. Romantics, because we are able to win the woman
as if nothing happened
because we're amorous, romantics and cuddly
but also traitors of the ones... bad.
We have a deal on this point?
More or less. We have a deal that a lot of men cheat on
*he garbled with the words*
that they cheat on their girlfriends? Of course.
No doubt. But we also agree
that basically every man of the world
is the same of one another, not only we Italians are in this way
male in general
that don't think with the brain
sometimes the thought
is shifted further down
I'm not excusing the male gender
but...
this for say that
not only we Italians traitors, because
if you come here in Korea, you can see that there are a lot of bar
with naked woman every 5 meters
so, if they are there, a reason exists, or not? Dear Koreans.
You think that women are there for dancing
ritmo vuelta on their own?
No. So...
Obviously I'm not saying that every man is in that way
that always do bumbumbum
Don't take all this as a joined-up thinking
but... I mean
is that a large percentual
That's all for this video
tell me if you expected these stereotypes or not
tell me if you ever been in another country
if you ever head others stereotypes about we Italians, what kind of image we have
see you soon in the next video! Remember that you can follow me on Facebook and Instagram
PIZZA
CARBONARA
CIAO
As you can see... we don't sing as Pavarotti
No.
-------------------------------------------
The importance of diversity when investing | #WeNeedToTalkAboutMoney 069 - Duration: 0:47.
So the importance of diversity I am talking about investing. If you
invest you could put all your eggs in one basket but that is never a good idea
because that exposes you to that one particular asset. By diversity I'm
talking about diversifying your portfolio so that could mean by
different types of asset be it property shares or bonds or even within
those groups different types of asset in terms of maybe UK equities or European
equities. The diversification means that you actually manage risk rather than
obsess and chase performance and just like a choppy sea not all boats rise and
fall at the same time so by diversifying you focus on risk and hope to smooth out
the returns.
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Naturehike 3F UL winter hybrid tent tienda hibrida Preview (Subtitles) - Duration: 2:15.
Good afternoon from Valladolid (Spain)
radical change of landscape
you have ask me a lot
if the Mongar, the Taga......
which I like the most
I have answered the same every tiem
If I had to choose only one
I will keep this one
and here I bring what I was talking about
This is what I call an Hybrid tent
we have vents on the top
on each side, and on each door
-------------------------------------------
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Slovenian Food Review - Trying traditional Slovenian dishes in Ljubljana, Slovenia - Duration: 9:53.
Well hello hello and welcome to another food video.
Today we're having lunch here in Ljubljana so we figured we need to show you what Slovenian
food is all about.
Now I've never had Slovenian food before ever because I don't think it is really popular
outside of Europe but um Sam brought us to Allegria.
He spotted this place yesterday so we are here.
We've ordered our wine.
We've got our basket of bread so let's get to it.
Let's get started.
Alright, so Sam and I both got the same red wine.
And what is the biggest surprise with this?
Yes, the local red.
Biggest shock.
Biggest surprise is now that we've had two restaurant meals here in Ljubljana is that
they typically serve the red wine chilled.
Chilled.
At least this kind I believe and we were talking to the waiter and he said that this local
red is actually even stronger than a Cabernet which tends to be a very full bodied wine
to begin with so let's give that a shot.
And we also got a nice lovely looking bread basket.
We did.
And it looks like this bread has some layers of cheese melted on top.
Cheese rolls.
What do you think?
Are you getting used to the chilled red?
Yeah, this red really has it just has such a rich taste.
I believe this is the same one we had at maybe the Bosnian restaurant the Sarajevo 1984.
I think it might be the same because it tastes very similar.
And how is that cheese bread?
Mmmm.
That is really nice.
I like the it has got like a it tastes like a typical cheese bun.
There is a lot of cheese melted on top.
And we're really hungry.
We actually um we were hunting for a place to eat for a while.
We were going to go somewhere else and then we decided to come back here so we've done
like kind of a full circuit of the old town.
Yeah, it is surprisingly hard to find Slovenian food.
Hmm.
There is a lot of Italian restaurants.
Right.
International restaurants that we kept like looking through the menus and it is like where
are the traditional dishes.
Alright guys, the food arrived pretty quickly so let me show you my dish first.
I ordered the grilled Slovenian sausage (kranjska klobasa) with sauerkraut or cabbage and this
kind of like purple-y potato so let's just dig right in.
Look it is like a double sausage actually.
Woah.
So and it looks big.
Let's divide it.
Big and juicy.
Yeah.
It sure does.
Super plump.
Hack into that sausage for us.
Alright got some sausage, potato, sauerkraut all going on at the same time.
Let's see what this is all about.
Mmmmm.
Oh man.
Oh man.
That is really good.
It is super juicy.
Yeah, it looks juicy from over here.
Haha.
Let me say.
Wow.
That and the cabbage is quite different from anything I've had recently.
It is like super sour.
Okay, it almost tastes like it has been soaking in vinegar.
Yep.
So yeah, this is really good.
So it has more like an acetic taste.
Yeah.
Mmmhmm.
Well that is cool.
Good stuff.
This is one of the traditional you know Slovenian dishes.
We're really happy to be trying this.
Sure are.
Now your turn.
Alright, going in for the Slovenian sausage.
Yeah.
And I think like being able to try this food like for us it is October 12th.
I know this video is going to be coming out much later but it is that start of fall and
it is starting to get a little bit chilly so yeah.
To have some nice hearty food is uh definitely appreciated.
But you couldn't really tell it is starting to get chilly by the way Sam is dressed.
That is true.
I'm the only one wearing a jacket.
I know.
I forgot my jacket today.
I'm probably going to suffer.
So I've got a little bit of everything on this fork.
Let's see how it tastes.
Mmmm.
Oh man.
What do you think?
Wow.
That sausage is amazing.
That is definitely the star of the meal.
Yeah.
Of the day.
I find it quite different from the spicy sausage we were having in Slovakia.
Yeah.
Like even though they are neighbors I feel like their tastes are completely different.
Very very different.
This one isn't spicy at all.
I would describe it as juicy and a little bit greasy.
It is super short.
I'm going to try a little bit of the dishes on their own because it was I had an overwhelming
amount of sausage the first bite.
Haha.
Mmmm.
Oh woah.
It has a bit of a kick doesn't it?
Yeah.
I'm going to say that is the most sour sauerkraut type of dish I've ever had.
Yeah.
Yeah.
Wow.
And then the potato is kind of unusual.
It looks purple and it reminds me of like all of the roots potatoes and corns in Peru
how you get them in so many different colors.
It does have a rooty consistency.
Yeah, it is quite starchy.
It is very starchy.
Um, it doesn't have a strong taste though.
It is not overwhelming.
Mmm.
But it just makes a nice accompanying side dish.
It is a really nice way to be starting our Slovenian cuisine experience.
Yeah, and now we're moving on to what Sam ordered.
Yeah.
Over here.
Over here.
Alright, so next up Sam is going in for the Idrijski žlikrofi I believe it is called.
Yes.
Yes.
We could totally be butchering it.
And inside is basically pork and herbs.
Oh wow.
Look at that.
And onions.
Oh right, I forgot the last ingredient.
Onions.
And it comes with a lamb ragout.
Yeah.
It looks so good.
So I'm making sure to get a bit of lamb and a bit of.
Oh my gosh load it up already.
Mmmm.
Oh.
Oh man.
This is just so good.
Such hearty food.
Yeah?
Again not spicy at all though.
It is just like kind of that comfort savory food.
And I really like the pasta.
It is actually quite densely stuffed.
You do taste the ingredients inside.
Yeah, it is really good.
I think you'll like this one.
So these have a very distinct shape.
They are almost like rectangular ravioli that have been like pressed in the middle.
So yeah pretty unique.
Now let's just dip it in some gravy.
Dip it in.
Mmmm.
They're quite heavy.
Yeah, they are heavy.
Yeah.
Yep.
It is kind of like a thick dough.
Also very dense.
Densely packed.
It looks like they maybe whole grain because the little ravioli itself is a little bit
brown.
Yep.
But yeah it is good.
And it is very filling.
Yep.
Yeah, we're going to be stuffed after this.
And we have dessert coming.
Mmmhmm.
We have dessert coming.
Well dessert has arrived.
It sure has.
Here before us we have a traditional Slovenian dessert (prekmurska gibanica) whose name I
cannot pronounce.
But I can tell you the ingredients.
So if you take a bit of a closer look here it is basically kind of like a puffed pastry
like with lots of little crispy layers and inside it has apples, cottage cheese, walnuts
and sometimes it can have raisins.
It also has poppyseed and it has all been dusted with a little bit of icing sugar.
So let's dig in.
It looks marvelous from over here.
And I have to say the way the food is plated at this restaurant is absolutely beautiful.
Like they make the food look good.
Thank you.
Well we just got our check.
That is really good.
Which we asked for.
Hahaha.
How is it?
It is really nice.
It is served warm.
And it is so soft.
Like the I thought the layers of the pastry would be a little crispier.
But everything is just like moist and it is really good.
Alright, time for me to try this.
Mmmm.
Oh, woah.
You're right.
It is light but I love the fact that it is warm and that is has a lot of apples.
It is just um I'm glad it is not too heavy because I wouldn't have room to eat this.
This is just a nice smooth dessert.
It goes down really easily and I'm finding that when I roll it around in my mouth I'm
not even having to chew it very much.
It kind of just disintegrates.
So time to wrap up this video.
Mmmhmm.
I'm beyond stuffed.
Another very filling meal here in Ljubljana, Slovenia.
I have to say..
And in terms of price point that came to 28 Euros so that included two glasses of red
wine, two mains and a dessert to share.
So yeah, it wasn't as cheap as the other place we went to but the food was awesome here and
as you can see it is starting to get really busy now.
We are leaving at just before one o'clock and it is packed.
It is packed outside and it is packed inside so it is a great restaurant.
I'd highly recommend coming here in Ljubljana.
-------------------------------------------
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Please SUBSCRIBE now
Please SUBSCRIBE now
Please SUBSCRIBE now
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Aarhus hardball field 18-11-17 - Assult on the enemy base - Duration: 9:12.
Ref: Go, go, go, go!
Enemys?
Hm, diden't say.
Enemy in the middle! [repeat]
Behind the tower.
There is an enemy right in here.
Teammate: He is complaining about pain from this? WTF!
Matus: What?
Teammate: He is complaining about pain from this.
There is one right behind the wall in front.
Teammate: Right in front?
Yea.
Right behind the wall to the right.
He is right behind it.
That one.
Patrick: Allan, where I'm looking now, there is one.
Yea.
Patrick: I can't get him with my pistol. :-(
Can i come over to you?
Patrick: You can come now.
Patrick: Behind that small gap at the tarpaulin.
Yea.
Patrick: He peeks sometimes.
You got forward covered?
I have got a hunch about one more guy here. I just shot one in the middle.
He is looking at someone, and now he is alive.
Enemy: WOOAAHH!!!!
I have got a dead guy right over here. He is looking at someone.
Enemy ahead!
Teammate: *mumbling*
We could try that. I've got suspicion that there is more enemys out here. More is comming from long.
You can get over here now.
Ready.
I'm right behind you.
Now, where to?
Hit!
Medic!
Medic!
Medic, dic!
Friendly ahead. [repeat]
Teammate: oh, fucking shit!
Patrick: Mads! There is one on the other side of that wall!
Teammate: I've got one life left. [lauhgs]
Patrick: Allan, the way should be clear that way.
Enemy: What kind of teammates have i got?! :(
*dramatic pistol shooting*
CLEAR, COME FORWARD!
Ref: Is there anyone left from the armbands? Raise your hands or shoot the net!
Ref: 5...
Ref: 4...
Ref: 3...
Ref: 2...
Ref: 1...
Ref: Game over! [repeat]
Nice work teammates!
-------------------------------------------
[MR. HASHTAG S2] EP5. I DIDN'T MEAN IT THAT WAY - Duration: 4:14.
MR. HASHTAG
CHAPTER 5 I DIDN'T MEAN IT THAT WAY.
EPISODE 13 MANNER
This is our first time working on the assignment together.
Do you need help with anything?
Are you good with computers?
It's asking to install a verification program.
-A verification program? -I need it to access the files.
I once heard that
men who are good with computers are the sexiest men in the world.
First, let's see what the problem is.
It could be a registry problem or a problem with the connection.
It could also be a virus.
-Thank you. -This should do it.
All you have to do...
DO YOU WANT TO INSTALL ACTIVE X?
It hasn't been installed.
I just installed it, but I'll do it again.
DO YOU WANT TO INSTALL ACTIVE X?
What's going on?
DO YOU WANT TO INSTALL ACTIVE X?
Hang on...
DO YOU WANT TO INSTALL ACTIVE X?
What...
DO YOU WANT TO INSTALL ACTIVE X?
DO YOU WANT TO INSTALL ACTIVE X?
#GOSH, WHO MADE THIS?
EPISODE 14 MANNER 2
What am I going to do?
Have you researched all the files?
Yes. Here.
You did quite a lot!
Then, I'll use your computer to translate these.
Okay.
-Tae-gu? -Yes?
-Don't you have anything else to do? -No.
-Can you stop shaking your leg? -Oh, I'm sorry.
Look...
Sorry.
#GET OUT OF MY SIGHT FOR A MINUTE
EPISODE 15 ADVERTISEMENT
-I'm sorry. -It's all right.
I wanted to be of help.
While you translate,
I'll look up some articles with my cellphone.
Sure.
-It's an ad. -I see.
It's another one.
Tae-gu, can you look up some articles?
Sure. They're right here.
72 DAYS ISSUE
Give me a second.
TREAT YOUR HAIR WITH THIS LEAVE-IN PRODUCT.
TWO WOMEN'S LEAVE-IN TREATMENT
What is that?
72 COMICS
"GIVE YOURSELF TO ME"
"MASTER" "CLIMAX"
#WAIT, I THINK THERE'S A MISUNDERSTANDING.
This content is translated&subtitled by the Gyeonggi-do Creator Support Program.
-------------------------------------------
Trick To Make Your Air Jordan's Look New - Duration: 3:17.
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MrFr33zy™ Yo Yo Yo - Duo's, Squads, Fun night-PUBG FUN - Duration: 7:30:26. For more infomation >> MrFr33zy™ Yo Yo Yo - Duo's, Squads, Fun night-PUBG FUN - Duration: 7:30:26. -------------------------------------------
DUPLIK (feat. Paul) PARTIE 2 - Duration: 9:43.
For more infomation >> DUPLIK (feat. Paul) PARTIE 2 - Duration: 9:43. -------------------------------------------
just question (eng sub) (russian language warning) (SUPER MEGA SHITPOST) - Duration: 0:42.
Hi.
I'm sorry, but i'm so lazy to animate.
And sorry people, who don't know russian. (but i made subtitles)
I want to make a question...
I want to make animated stories.
Yeah, it's a bad and boring idea,
But maybe i will often works on Youtube.
So if will 10 likes, I'll do a video.
Thanks for 135 subs, 94 comments, 441 likes and 5 dislikes.
Idk what to say,
Maybe is this end.
Bye. (Sorry for bad translate.)
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virat kohli double century vs srilanka at nagpur virat kohli 5th double century - Duration: 0:41.
virat kohli double century vs srilanka at nagpur virat kohli 5th double century
virat kohli 5 double century
like
shaRE
subscribe
comments
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LEGO RAINBOW SIX SIEGE // Stop Motion Animation short // Brickfilm - Duration: 0:42.
Okay guys listen up we located our target
She's on the first floor of a derelict building your mission is to rescue her, but remember
sometimes the only way to save a life is to take
alright. I´m in position!
Let´s make some noise!
Here we go!
Move, move!
Shit!
I´m going in!
Clear!
-------------------------------------------
BREVILLE BARISTA EXPRESS - Unboxing and Review - Duration: 14:06.
Hi welcome to Steve's kitchen if you've been with the channel a while you know
that we are great coffee lovers and made that espresso layer cake. We've also had
vietnamese coffee I think also we made some espresso truffles. I'll probably leave
a little playlist of espresso or coffee recipes on the channel. Today we're doing
an unboxing, you also know that I'm a lover of Breville for no other reason
than I think their appliances are really great and they're Australian, so I'm
flying the flag and today we're going to be unboxing something a little bit special.
It is the Barista Express this is a beautiful machine at least I hope it's a
beautiful machine. We're going to unbox it now, see what's in the box, have a
little play with it and then I'll give you some demonstrations and hopefully
we'll be able to see whether this thing is any good or not. Now we've got that
usual really good quality boxing. I always liken this to Apple, the quality, I
love this plum color. So it's the barista Express with conical burr
grinders and dose control grind dose, extract all in one. It's got its own bean
hopper.Llet's not talk about the Box anymore
let's get this open, if we open up the four flaps on the top, straightaway
there's a booklet, not too interested in that, I might read it later. Here we've
got one of the things about this barista express is it has, I can open it up
here, it has pressurized, these ones here these are pressurized baskets and these
are more professional non-pressurized baskets. So you've got the the double
dose and the single dose in pressurized and you've got the
non-pressurized baskets in double dose and a single dose. So I'm really looking
forward to experimenting with these more professional non-pressurized baskets.
We've got the portafilter here, this is quite substantial actually, this is a
fairly heavy, it's really quite a nice little porta filter. Now there is a
tamper, you can almost see yourself in that and it's it's fairly substantial
but not too heavy because I think its magnetic, it sits up in the machine so
it's a little bit lighter, not a full heavyweight one like some of the ones
I've used in the past. There is a cleaning kit we'll have a look at that
later on, now what is this, okay the razor so I'm going to open that up I think
this is like a blade of some sort, yes to sort of level off your dose, so when you
put the coffee in you can see it's got a tapered edge, both sides, so it's just for
leveling out the dose in your tamper. I'll just show you how that works once
you put your coffee in there that will sit in there and you give it a little
twirl around or maybe you'll just level off the top like that
nice. Now I'm going to get this on the floor and take it out, I don't know why lately
with these packaging they split the polystyrene down the center. I used to
like it where you could just lift the polystyrene out but now they do it this
way where you've got to sort of tip it out, so look the way they say to get
these out of the boxes is to lift it on its side and I think you then have to
sort of pull it out but I tend to find that I prefer to put the Box upside down
and just lift the box off, as I say I did prefer the old style where the
polystyrene just lifted out, all the Breville appliances seem to be doing it
this way, is it better, no not really because things tend to fall out when you
do it this way round. So first thing here we've got the bean hopper, you'll see
that these are great hoppers. I've actually used these before they've got
like a, I'll show you this in a moment. What this does here is the machine
itself, I hope I'm not making too much squeaking noise, so I've got another
little box here oh it's a milk jug, it's a milk frothing jug.
Actually already have my own milk frothing jug but we'll have a little
look at this one, it's quite nice, it's pretty, pretty substantial stainless
steel, nice Breville marking on the bottom. Now of course we've got the Aussie
plug on there I'm just going to push that through and pull out.
I love the way Breville have these little finger pulls on their plugs
they're really great. We have gone for the stainless steel model, they actually
do this in a cherry red and I think it's it a brown, Michele black but we decided
to go with the plainer more professional-looking stainless steel.
There she is doesn't that look gorgeous, we've got a pressurized gauge on
the front, a power on button, the ground amount, filter size is single and double
program, single shot and double shot and I'm going to have to, here we've got the
very nice-looking steaming wand on the side here, that's very simple, very
elegant. I'm looking forward to having a little play with that and here we'll
have the the dose grinder as well. That lovely new smell of an appliance is
gorgeous, what I'm going to do now is just have a little play with this so I
get to understand, so I don't waste too much time and I'll explain to you how it
works and what I think of it, my first impressions, so see you in a moment.
Now fast-forward just over a week and we've been playing with this machine and
getting to know it. I don't think we can really give this a good review unless we
know exactly how it works and in brief I'm really rather pleased with the barista
express. It's a great coffee machine I'm going to just glance over and these
might be a little bit nit picky, some of the negative things on here and give you
full disclosure as to what you might expect from the machine. Now one of the
things that bugs me a little bit is the hopper, it's fantastic but it's quite small.
It takes about 250 grams of beans I think it could have been a little bit
bigger, as you think I said earlier on you can clip it and take it off but it's
quite a small hopper, if you see that in contrast with the hopper that comes with
the Breville grinder which actually fits in there as well, which takes almost a
kilo or two pounds of beans. I just think perhaps they could have
used a slightly bigger hopper it does mean that if you're a big coffee drinker
you're going to be filling up the hopper more often than perhaps you want to. Next
this little razor tool that comes with it, pretty useless really I guess I'd
liken it to the training wheels on a bicycle, once you actually get used to
using this, this is just going to gather dust, we probably used it for two or
three times. I'm not quite sure what it's practical use is we might find a way of
repurposing this to something else. The idea is you use this to level off
the grinds and really in practical use you just don't use it and my last little
gripe and it isn't really a gripe really, this great little container back here
has two pressureized and two non-pressurized baskets. I
find we're only really using the non-pressurized
I really haven't used the pressurized at all, so they're a little bit superfluous
it's not really a complaint though and now the things that I love about the
Barista Express and the demonstration of how it works,
tamper was a little bit light when I first got it and I didn't think it was
going to be ideal but I love the way it sits just up in the machine like that
it's always there, you know exactly where it is and it's actually pretty solid. Now
when you first put your beans in and we've gone for a fairly light roast bean
it's just the way I like it, sometimes you'll get a much darker bean
and you will have to adjust the grind wheel, the grind wheel on here is set to
8 for us it dials all the way up to 16 for coarse and all the way down, I won't
push it because it's actually turning against the beans all the way down to 0
for a much finer grain. We found 8 worked well with this particular bean. Now one
of the things I love about this hopper despite it being a little bit small is
if you put beans in there that you don't like, you can give it a little turn and
you can lift it out and you can remove those beans and then replace them with
some new ones, there's a few beans left in the burr grinder here that you can
actually just get out by hand. We find ourselves using almost
exclusively the double shot non-pressurized basket, I will say that
once it's in there it is quite difficult to get back out again but you're
probably not going to change these over that often, there's a fairly decent-sized
drip tray which will get all the drips of water and any coffee grinds. Now as
well as the grind adjustment there's the grinder amount dial at the front here
and you can turn this dial less or more depending on how much you want to adjust
the grind and those two factors, the coarseness of the grind and the amount
at which the basket gets filled are pretty important when it comes to
getting the right pressure to get the perfect espresso and I guess in a way
that's where the blade did come in useful in the first few times, we could
roughly gauge if we had the right amount of coffee grinds in the Porta filter. So
I tinkered with the settings up and down on more or less and we did this over a
day or so and I'll show you in a moment if your grinds are too fine or to compacted
you'll end up with the pressure gauge getting right up here in the white
area and that means you're not getting a proper extraction. Better turn it on by
the way, it won't work till you've turned the power on,. When you do turn it on you
can start grinding straight away but it's going to go through a little
process of just coming up to pressure we need to take the porter filter and give
it a little push
I should point out that I've actually selected the double shot here because
I'm using the larger portafilter basket. Now it will be pretty full, it'll start
to try to fall off the side, don't worry about that, I like to just lay it down
and just use your finger to flatten and push the grains into the center and then
you'll take the tamper out and just pop it on there and give it a nice firm pack
down. Now you do want to put a fair bit of pressure, give it a little twist, now
make sure you don't have extra grinds on these little wings that stick out here
because they will mess up the machine. Now the barista Express only has a
single boiler which means you can't be making coffee whilst you're frothing
milk, we don't really find that too much of a
problem and I'll show you why. I'll take my porter filter and I'll just lock it
into place all the lights are on so it means if I
hit that double shot now it will start expressing the coffee, I'll just pop a
glass under there ready. We're not going to express that just yet. Now the jug
that came with the Barista it's lovely and solid it's a really nicely made milk
frothing jug, I'm going to put full fat milk into there don't use any of that
namby-pamby rubbish, fill it up to just where the indentation of the spout
starts, make sure you're steaming wand is over the drip tray and we're just going
to turn the dial on the side here to steam and it really doesn't take long
this little button at the front here flashes and then it comes to a stop as
soon as that comes on, turn it back to standby, pull out the wand, pop it into
the milk and then just turn that dial back to steam and you want the wand just
to be breaking the surface of the milk to texture it and get a nice thick foam.
Now this takes a little while to get used to if you keep your hand on the
side you can feel as the milk starts to get hot, now the foam is a little loose
on the top there apologize I am doing this with a camera. Let the milk warm
through now and I'm going to turn the dial off, always remember just to wipe
off the wand with a damp cloth, don't burn your hands. Now almost immediately
the lights come back on, means it's back up to pressure and I just hit my double
shot, now you see there the coffee's coming out like a smooth honey and that
is perfect and the needle on the dial doesn't want to get outside the black
area of the dial, so we've got a decent crema
on top. I'll just tap my milk, now I'm not going to make lots of this for this
filming so if it doesn't go well please forgive me, I'm going to lift my milk and
start to pour it in now, Micheles there with the camera, the foam starts to come
to the top and it's not great. Now trust me that was the worst coffee I've poured
since we've had this thing over a week but it still looks pretty good and I'm
not going to bother doing another shot just for camera, you get the idea, hot
milk foam on top ,can get a little bit of latte art but that looks pretty damn
decent but more importantly the espresso is rich and delicious this is the way I
like my coffee, I like it with milk if you want espresso shots or shorts or
macchiatos whatever you like, knock your socks out. The machine itself the
Barista Express is a fantastic machine I'm really pleased with it and I highly
recommend, make a great Christmas present. Here goes I'm going to make another one
of these in a minute for Michele, yeah it is rich that particular coffee it's
very strong, it's absolutely delicious and I'm going to save that and have it a
little bit later on and let me think if there's anything else that I want to
cover on the machine that's important for you. Now always remember to remove
the porta filter and get that little coffee puck out, actually I'll show you
over here that they knock out fairly easy and they're very simple to clean
through, I should show you the tank on the back by the way it's a good two
litre tank.It's got a filter in there they do ask you to replace that every
few months and we just tend to top that up in the morning when we make our
coffees. So there you have it the Barista Express from Breville, it's my new coffee
machine. I'm very pleased with it I'll be happy to answer questions down below if
you want to know anything about the machine or how it's getting on with us.
Maybe in a year's time I can let you know, at the moment we're enjoying it.
If you decide to get something different I'd love to hear what you decide to get,
if you're a big coffee fan like we are and you have this machine already
comment down below, be good and I will see you on a recipe video very shortly
on steve's kitchen and no doubt will be using espressos in some of the up
coming videos, take care and see you next time
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Slovenian Food Review - Trying traditional Slovenian dishes in Ljubljana, Slovenia - Duration: 9:53.Well hello hello and welcome to another food video.
Today we're having lunch here in Ljubljana so we figured we need to show you what Slovenian
food is all about.
Now I've never had Slovenian food before ever because I don't think it is really popular
outside of Europe but um Sam brought us to Allegria.
He spotted this place yesterday so we are here.
We've ordered our wine.
We've got our basket of bread so let's get to it.
Let's get started.
Alright, so Sam and I both got the same red wine.
And what is the biggest surprise with this?
Yes, the local red.
Biggest shock.
Biggest surprise is now that we've had two restaurant meals here in Ljubljana is that
they typically serve the red wine chilled.
Chilled.
At least this kind I believe and we were talking to the waiter and he said that this local
red is actually even stronger than a Cabernet which tends to be a very full bodied wine
to begin with so let's give that a shot.
And we also got a nice lovely looking bread basket.
We did.
And it looks like this bread has some layers of cheese melted on top.
Cheese rolls.
What do you think?
Are you getting used to the chilled red?
Yeah, this red really has it just has such a rich taste.
I believe this is the same one we had at maybe the Bosnian restaurant the Sarajevo 1984.
I think it might be the same because it tastes very similar.
And how is that cheese bread?
Mmmm.
That is really nice.
I like the it has got like a it tastes like a typical cheese bun.
There is a lot of cheese melted on top.
And we're really hungry.
We actually um we were hunting for a place to eat for a while.
We were going to go somewhere else and then we decided to come back here so we've done
like kind of a full circuit of the old town.
Yeah, it is surprisingly hard to find Slovenian food.
Hmm.
There is a lot of Italian restaurants.
Right.
International restaurants that we kept like looking through the menus and it is like where
are the traditional dishes.
Alright guys, the food arrived pretty quickly so let me show you my dish first.
I ordered the grilled Slovenian sausage (kranjska klobasa) with sauerkraut or cabbage and this
kind of like purple-y potato so let's just dig right in.
Look it is like a double sausage actually.
Woah.
So and it looks big.
Let's divide it.
Big and juicy.
Yeah.
It sure does.
Super plump.
Hack into that sausage for us.
Alright got some sausage, potato, sauerkraut all going on at the same time.
Let's see what this is all about.
Mmmmm.
Oh man.
Oh man.
That is really good.
It is super juicy.
Yeah, it looks juicy from over here.
Haha.
Let me say.
Wow.
That and the cabbage is quite different from anything I've had recently.
It is like super sour.
Okay, it almost tastes like it has been soaking in vinegar.
Yep.
So yeah, this is really good.
So it has more like an acetic taste.
Yeah.
Mmmhmm.
Well that is cool.
Good stuff.
This is one of the traditional you know Slovenian dishes.
We're really happy to be trying this.
Sure are.
Now your turn.
Alright, going in for the Slovenian sausage.
Yeah.
And I think like being able to try this food like for us it is October 12th.
I know this video is going to be coming out much later but it is that start of fall and
it is starting to get a little bit chilly so yeah.
To have some nice hearty food is uh definitely appreciated.
But you couldn't really tell it is starting to get chilly by the way Sam is dressed.
That is true.
I'm the only one wearing a jacket.
I know.
I forgot my jacket today.
I'm probably going to suffer.
So I've got a little bit of everything on this fork.
Let's see how it tastes.
Mmmm.
Oh man.
What do you think?
Wow.
That sausage is amazing.
That is definitely the star of the meal.
Yeah.
Of the day.
I find it quite different from the spicy sausage we were having in Slovakia.
Yeah.
Like even though they are neighbors I feel like their tastes are completely different.
Very very different.
This one isn't spicy at all.
I would describe it as juicy and a little bit greasy.
It is super short.
I'm going to try a little bit of the dishes on their own because it was I had an overwhelming
amount of sausage the first bite.
Haha.
Mmmm.
Oh woah.
It has a bit of a kick doesn't it?
Yeah.
I'm going to say that is the most sour sauerkraut type of dish I've ever had.
Yeah.
Yeah.
Wow.
And then the potato is kind of unusual.
It looks purple and it reminds me of like all of the roots potatoes and corns in Peru
how you get them in so many different colors.
It does have a rooty consistency.
Yeah, it is quite starchy.
It is very starchy.
Um, it doesn't have a strong taste though.
It is not overwhelming.
Mmm.
But it just makes a nice accompanying side dish.
It is a really nice way to be starting our Slovenian cuisine experience.
Yeah, and now we're moving on to what Sam ordered.
Yeah.
Over here.
Over here.
Alright, so next up Sam is going in for the Idrijski žlikrofi I believe it is called.
Yes.
Yes.
We could totally be butchering it.
And inside is basically pork and herbs.
Oh wow.
Look at that.
And onions.
Oh right, I forgot the last ingredient.
Onions.
And it comes with a lamb ragout.
Yeah.
It looks so good.
So I'm making sure to get a bit of lamb and a bit of.
Oh my gosh load it up already.
Mmmm.
Oh.
Oh man.
This is just so good.
Such hearty food.
Yeah?
Again not spicy at all though.
It is just like kind of that comfort savory food.
And I really like the pasta.
It is actually quite densely stuffed.
You do taste the ingredients inside.
Yeah, it is really good.
I think you'll like this one.
So these have a very distinct shape.
They are almost like rectangular ravioli that have been like pressed in the middle.
So yeah pretty unique.
Now let's just dip it in some gravy.
Dip it in.
Mmmm.
They're quite heavy.
Yeah, they are heavy.
Yeah.
Yep.
It is kind of like a thick dough.
Also very dense.
Densely packed.
It looks like they maybe whole grain because the little ravioli itself is a little bit
brown.
Yep.
But yeah it is good.
And it is very filling.
Yep.
Yeah, we're going to be stuffed after this.
And we have dessert coming.
Mmmhmm.
We have dessert coming.
Well dessert has arrived.
It sure has.
Here before us we have a traditional Slovenian dessert (prekmurska gibanica) whose name I
cannot pronounce.
But I can tell you the ingredients.
So if you take a bit of a closer look here it is basically kind of like a puffed pastry
like with lots of little crispy layers and inside it has apples, cottage cheese, walnuts
and sometimes it can have raisins.
It also has poppyseed and it has all been dusted with a little bit of icing sugar.
So let's dig in.
It looks marvelous from over here.
And I have to say the way the food is plated at this restaurant is absolutely beautiful.
Like they make the food look good.
Thank you.
Well we just got our check.
That is really good.
Which we asked for.
Hahaha.
How is it?
It is really nice.
It is served warm.
And it is so soft.
Like the I thought the layers of the pastry would be a little crispier.
But everything is just like moist and it is really good.
Alright, time for me to try this.
Mmmm.
Oh, woah.
You're right.
It is light but I love the fact that it is warm and that is has a lot of apples.
It is just um I'm glad it is not too heavy because I wouldn't have room to eat this.
This is just a nice smooth dessert.
It goes down really easily and I'm finding that when I roll it around in my mouth I'm
not even having to chew it very much.
It kind of just disintegrates.
So time to wrap up this video.
Mmmhmm.
I'm beyond stuffed.
Another very filling meal here in Ljubljana, Slovenia.
I have to say..
And in terms of price point that came to 28 Euros so that included two glasses of red
wine, two mains and a dessert to share.
So yeah, it wasn't as cheap as the other place we went to but the food was awesome here and
as you can see it is starting to get really busy now.
We are leaving at just before one o'clock and it is packed.
It is packed outside and it is packed inside so it is a great restaurant.
I'd highly recommend coming here in Ljubljana.
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