Youtube daily report w Aug 21 2017

What's cookin' guys, welcome back to the channel. My name is Jay and today I'm

going to be showing you how to make something that I am super stoked about,

homemade pizza! If you've been with us before, welcome back. But if you're new

here, and if you need food to survive, think about clicking that subscribe

button for more recipe videos and cooking tips. My name is Jay and this is

B(R)OIL LA.

Now we were actually planning on doing a pizza episode later on in the

season, but it was actually suggested by a viewer so thank you so much for that

suggestion and keep them coming. So the first thing we need to get started on is

our dough for the pizza. In the bowl of my stand mixer I already have 1 cup of

warm water and to that I'm going to add one pack of dry active yeast along with

2 teaspoons of granulated sugar. We're going to give it a quick mix and then

let this sit for about 10 to 15 minutes until the yeast eats the sugar and it

gets nice and foamy. So our yeast has foamed up so at this point I'm going to add 1/2

cup of olive oil

along with two and a half cups of double zero Italian flour, and two teaspoons of

salt. We're then going to add the paddle attachment to our mixer and then mix

this on low for about three to four minutes until combined, you might need

to scrape the sides of the bowl to get any dough loose. All right so you should be

able to tell when the dough comes together because the whole thing is

going to move as a giant ball. So I'm going to stop the mixer and then I'm

going to flour our surface and then just take our dough out and we're going to

knead it for a couple minutes until it comes together just a little more. So as

you're kneading this it should actually feel like it's getting a lot tighter

which is a good thing, that means that the gluten is building up inside the

dough which will give us a more chewier result.

All right so once our dough has come together I'm actually going to take our

mixing bowl from the stand mixer and we're going to line this with olive oil,

and then put our dough back in the bowl with a little more olive oil on top and

then we're going to cover this and let it proof for about an hour, it should

almost double in size. All right so our dough has proofed for an hour so I'm just

going to punch it to get rid of any extra air and then I'm going to put it

on our board and I'm going to cut this into quarters and then knead each

quarter for a couple seconds then cover these again and let them proof

overnight. Now I know it might seem crazy but proofing them overnight does

actually make a big difference. So while our dough is proofing we're actually

going to get started on our pizza sauce. So to a sauce pan over medium heat I'm

going to add about a tablespoon of cooking oil along with a tablespoon or

two of minced shallot and two cloves of sliced garlic. So after about a minute or

so we're going to be adding one 28-ounce can of pureed tomatoes along with one

teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, a tablespoon of

sugar, and a couple pinches of salt.

Once this gets up to a boil we're going to reduce the heat and simmer for about

30 minutes. So I'm going to actually be cooking our pizza in this, my new toy, the

Pizzeria Pronto Stovetop Pizza Oven. Now they didn't sponsor this video in any

way, but I thought I might give it a try and let you know how it works. So while

we're prepping our pizzas I'm going to have this preheating over the highest

stove setting. So after our dough has proofed for the second time, we get to

roll it out. So the easiest way to get it to a circular shape is actually to start

out with a rolling pin and to roll it out to about 1/4 inch thickness and then

handle it with your hands.

All right so you want to roll it so the center gets so thin you can almost see

through it and then you want to just take the edges and kind of tug them with

your hands, and if you want to get fancy you can toss it.

Now I actually don't have a pizza peel but what I do have is a wooden cutting

board. Now this will work exactly the same, so to prep this what we need to do

is just cover one side with flour and then we're just going to transfer our

dough to it and it should be able to slide. So the first pizza that we're

going to make is a grandma style pizza. So I'm only going to add about a quarter

cup of our tomato sauce right in the center.

We're then going to put on our sliced pieces of mozzarella, I'm going to

sprinkle on some oregano, a little bit of salt, and a drizzle of olive oil. Now this

is ready to go into our oven.

Now we're going to cook our pizzas in the Pizzacraft for about five to six

minutes turning halfway through, the crust should get nice and bubbly and we'll

have some nice color on the bottom. So the second pizza I'm going to be making

is the pizza that I order when I go to a pizza restaurant, which is going to be

tomato sauce, with some shredded mozzarella, some mini pepperoni, and some

crushed garlic.

Now this oven gets incredibly hot so you want to make sure that your pizzas

rest for about five minutes before you dig in

or you'll burn the crap out of your mouth.

Hey guys thank you so much for watching this video, if you liked what you saw

make sure to give it a like and let me know if you have any suggestions for

future episodes and the comments down below. You can click this button to

subscribe to our channel, and check out some of our other videos over here.

My name is Jay and this is B(R)OIL LA!

For more infomation >> Homemade Pizza! B(R)OIL LA - S02E05 - Duration: 7:43.

-------------------------------------------

Ashtar - A Segurança e a Resiliência do Trabalhador da Luz - Duration: 14:16.

For more infomation >> Ashtar - A Segurança e a Resiliência do Trabalhador da Luz - Duration: 14:16.

-------------------------------------------

Alvorada com Omar Nascimento - 21/08/2017 - Duration: 2:04.

For more infomation >> Alvorada com Omar Nascimento - 21/08/2017 - Duration: 2:04.

-------------------------------------------

Dia 50 - Jogo Fechado no Airsoft Torres - Duration: 11:52.

For more infomation >> Dia 50 - Jogo Fechado no Airsoft Torres - Duration: 11:52.

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O Pássaro Azul(1918) - legendado - Duration: 1:21:27.

For more infomation >> O Pássaro Azul(1918) - legendado - Duration: 1:21:27.

-------------------------------------------

Guardians of the Galaxy 2

For more infomation >> Guardians of the Galaxy 2

-------------------------------------------

Homemade Pizza! B(R)OIL LA - S02E05 - Duration: 7:43.

What's cookin' guys, welcome back to the channel. My name is Jay and today I'm

going to be showing you how to make something that I am super stoked about,

homemade pizza! If you've been with us before, welcome back. But if you're new

here, and if you need food to survive, think about clicking that subscribe

button for more recipe videos and cooking tips. My name is Jay and this is

B(R)OIL LA.

Now we were actually planning on doing a pizza episode later on in the

season, but it was actually suggested by a viewer so thank you so much for that

suggestion and keep them coming. So the first thing we need to get started on is

our dough for the pizza. In the bowl of my stand mixer I already have 1 cup of

warm water and to that I'm going to add one pack of dry active yeast along with

2 teaspoons of granulated sugar. We're going to give it a quick mix and then

let this sit for about 10 to 15 minutes until the yeast eats the sugar and it

gets nice and foamy. So our yeast has foamed up so at this point I'm going to add 1/2

cup of olive oil

along with two and a half cups of double zero Italian flour, and two teaspoons of

salt. We're then going to add the paddle attachment to our mixer and then mix

this on low for about three to four minutes until combined, you might need

to scrape the sides of the bowl to get any dough loose. All right so you should be

able to tell when the dough comes together because the whole thing is

going to move as a giant ball. So I'm going to stop the mixer and then I'm

going to flour our surface and then just take our dough out and we're going to

knead it for a couple minutes until it comes together just a little more. So as

you're kneading this it should actually feel like it's getting a lot tighter

which is a good thing, that means that the gluten is building up inside the

dough which will give us a more chewier result.

All right so once our dough has come together I'm actually going to take our

mixing bowl from the stand mixer and we're going to line this with olive oil,

and then put our dough back in the bowl with a little more olive oil on top and

then we're going to cover this and let it proof for about an hour, it should

almost double in size. All right so our dough has proofed for an hour so I'm just

going to punch it to get rid of any extra air and then I'm going to put it

on our board and I'm going to cut this into quarters and then knead each

quarter for a couple seconds then cover these again and let them proof

overnight. Now I know it might seem crazy but proofing them overnight does

actually make a big difference. So while our dough is proofing we're actually

going to get started on our pizza sauce. So to a sauce pan over medium heat I'm

going to add about a tablespoon of cooking oil along with a tablespoon or

two of minced shallot and two cloves of sliced garlic. So after about a minute or

so we're going to be adding one 28-ounce can of pureed tomatoes along with one

teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, a tablespoon of

sugar, and a couple pinches of salt.

Once this gets up to a boil we're going to reduce the heat and simmer for about

30 minutes. So I'm going to actually be cooking our pizza in this, my new toy, the

Pizzeria Pronto Stovetop Pizza Oven. Now they didn't sponsor this video in any

way, but I thought I might give it a try and let you know how it works. So while

we're prepping our pizzas I'm going to have this preheating over the highest

stove setting. So after our dough has proofed for the second time, we get to

roll it out. So the easiest way to get it to a circular shape is actually to start

out with a rolling pin and to roll it out to about 1/4 inch thickness and then

handle it with your hands.

All right so you want to roll it so the center gets so thin you can almost see

through it and then you want to just take the edges and kind of tug them with

your hands, and if you want to get fancy you can toss it.

Now I actually don't have a pizza peel but what I do have is a wooden cutting

board. Now this will work exactly the same, so to prep this what we need to do

is just cover one side with flour and then we're just going to transfer our

dough to it and it should be able to slide. So the first pizza that we're

going to make is a grandma style pizza. So I'm only going to add about a quarter

cup of our tomato sauce right in the center.

We're then going to put on our sliced pieces of mozzarella, I'm going to

sprinkle on some oregano, a little bit of salt, and a drizzle of olive oil. Now this

is ready to go into our oven.

Now we're going to cook our pizzas in the Pizzacraft for about five to six

minutes turning halfway through, the crust should get nice and bubbly and we'll

have some nice color on the bottom. So the second pizza I'm going to be making

is the pizza that I order when I go to a pizza restaurant, which is going to be

tomato sauce, with some shredded mozzarella, some mini pepperoni, and some

crushed garlic.

Now this oven gets incredibly hot so you want to make sure that your pizzas

rest for about five minutes before you dig in

or you'll burn the crap out of your mouth.

Hey guys thank you so much for watching this video, if you liked what you saw

make sure to give it a like and let me know if you have any suggestions for

future episodes and the comments down below. You can click this button to

subscribe to our channel, and check out some of our other videos over here.

My name is Jay and this is B(R)OIL LA!

For more infomation >> Homemade Pizza! B(R)OIL LA - S02E05 - Duration: 7:43.

-------------------------------------------

Johny Johny Yes Papa

For more infomation >> Johny Johny Yes Papa

-------------------------------------------

It's got to be perfect? | daily sprout 325 - Duration: 0:50.

For more infomation >> It's got to be perfect? | daily sprout 325 - Duration: 0:50.

-------------------------------------------

Homemade Pizza! B(R)OIL LA - S02E05 - Duration: 7:43.

What's cookin' guys, welcome back to the channel. My name is Jay and today I'm

going to be showing you how to make something that I am super stoked about,

homemade pizza! If you've been with us before, welcome back. But if you're new

here, and if you need food to survive, think about clicking that subscribe

button for more recipe videos and cooking tips. My name is Jay and this is

B(R)OIL LA.

Now we were actually planning on doing a pizza episode later on in the

season, but it was actually suggested by a viewer so thank you so much for that

suggestion and keep them coming. So the first thing we need to get started on is

our dough for the pizza. In the bowl of my stand mixer I already have 1 cup of

warm water and to that I'm going to add one pack of dry active yeast along with

2 teaspoons of granulated sugar. We're going to give it a quick mix and then

let this sit for about 10 to 15 minutes until the yeast eats the sugar and it

gets nice and foamy. So our yeast has foamed up so at this point I'm going to add 1/2

cup of olive oil

along with two and a half cups of double zero Italian flour, and two teaspoons of

salt. We're then going to add the paddle attachment to our mixer and then mix

this on low for about three to four minutes until combined, you might need

to scrape the sides of the bowl to get any dough loose. All right so you should be

able to tell when the dough comes together because the whole thing is

going to move as a giant ball. So I'm going to stop the mixer and then I'm

going to flour our surface and then just take our dough out and we're going to

knead it for a couple minutes until it comes together just a little more. So as

you're kneading this it should actually feel like it's getting a lot tighter

which is a good thing, that means that the gluten is building up inside the

dough which will give us a more chewier result.

All right so once our dough has come together I'm actually going to take our

mixing bowl from the stand mixer and we're going to line this with olive oil,

and then put our dough back in the bowl with a little more olive oil on top and

then we're going to cover this and let it proof for about an hour, it should

almost double in size. All right so our dough has proofed for an hour so I'm just

going to punch it to get rid of any extra air and then I'm going to put it

on our board and I'm going to cut this into quarters and then knead each

quarter for a couple seconds then cover these again and let them proof

overnight. Now I know it might seem crazy but proofing them overnight does

actually make a big difference. So while our dough is proofing we're actually

going to get started on our pizza sauce. So to a sauce pan over medium heat I'm

going to add about a tablespoon of cooking oil along with a tablespoon or

two of minced shallot and two cloves of sliced garlic. So after about a minute or

so we're going to be adding one 28-ounce can of pureed tomatoes along with one

teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, a tablespoon of

sugar, and a couple pinches of salt.

Once this gets up to a boil we're going to reduce the heat and simmer for about

30 minutes. So I'm going to actually be cooking our pizza in this, my new toy, the

Pizzeria Pronto Stovetop Pizza Oven. Now they didn't sponsor this video in any

way, but I thought I might give it a try and let you know how it works. So while

we're prepping our pizzas I'm going to have this preheating over the highest

stove setting. So after our dough has proofed for the second time, we get to

roll it out. So the easiest way to get it to a circular shape is actually to start

out with a rolling pin and to roll it out to about 1/4 inch thickness and then

handle it with your hands.

All right so you want to roll it so the center gets so thin you can almost see

through it and then you want to just take the edges and kind of tug them with

your hands, and if you want to get fancy you can toss it.

Now I actually don't have a pizza peel but what I do have is a wooden cutting

board. Now this will work exactly the same, so to prep this what we need to do

is just cover one side with flour and then we're just going to transfer our

dough to it and it should be able to slide. So the first pizza that we're

going to make is a grandma style pizza. So I'm only going to add about a quarter

cup of our tomato sauce right in the center.

We're then going to put on our sliced pieces of mozzarella, I'm going to

sprinkle on some oregano, a little bit of salt, and a drizzle of olive oil. Now this

is ready to go into our oven.

Now we're going to cook our pizzas in the Pizzacraft for about five to six

minutes turning halfway through, the crust should get nice and bubbly and we'll

have some nice color on the bottom. So the second pizza I'm going to be making

is the pizza that I order when I go to a pizza restaurant, which is going to be

tomato sauce, with some shredded mozzarella, some mini pepperoni, and some

crushed garlic.

Now this oven gets incredibly hot so you want to make sure that your pizzas

rest for about five minutes before you dig in

or you'll burn the crap out of your mouth.

Hey guys thank you so much for watching this video, if you liked what you saw

make sure to give it a like and let me know if you have any suggestions for

future episodes and the comments down below. You can click this button to

subscribe to our channel, and check out some of our other videos over here.

My name is Jay and this is B(R)OIL LA!

For more infomation >> Homemade Pizza! B(R)OIL LA - S02E05 - Duration: 7:43.

-------------------------------------------

2017 RICE LAKE TOURNAMENT X2!! - EP. 13 - Duration: 8:30.

Dan's got a small bass.

I mean he's not a keeper by any means but, fish is a fish.

if there's one, there's more. Good sign!

Fish number two for Dan. He's catching these

monster bass

Dave just had one, another small guy.

They're eating soft man... they're biting my tails

I don't know what the deal is... where's the big guys

okay so we're getting a little bigger, not much a little bit

Dan with a fish on

Oh what are you doing man?

Take the fish out... You want to run? Go

Run, Get tired

Dave and I were just talking and he happened to look in the water and he

noticed the fish following him and he took it right away

I just said to Dan, he's like you "want to move?" I said "let me just finish this

reel" ... and uh - here it is

So Dan just missed, well HAD a fish. But I told him to go

to the other side, because we've got some other boats in here and we're not trying to

let them see what we're doing because people like to see, find out what you're

doing, try and do the same thing, and they mark your spots

Dan first cast

that's not quite what we're looking for. Good size but it's a good size I mean

most people would eat that, we're not and yeah... walleye for Dan

they're punctual it's currently 2:55

This guy never wants to carry the fish. Big fish, doesn't want to carry.... Here!

If I catch, You carry.

Lets Go

#17 - Daniel Pittioni & David Umpherson

Alright, lets see

I feel like I could be a skoll team

So what's happening?

Not much, how are you?

Did you guys have a good day?

I can't complain

Wait, could you complain?

No we caught fish

Not the way we were looking for

Well you know what? It is what it is

8.70

You can't change it here but what would you have done different?

looking back today? Nothing... it is what it is ... exactly...

Alright, hold a couple fish up for us folks

don't disappear that quick boys. just wanted to thank y'all who do you wanna thank

before you go buddy? Team Skoll, and my girlfriend for letting me fish

Team Skoll... What's that about?

It's basically a sun-protection

company, UPF Shirts, buffs, hats good thank your website people to go

That's good! Is there a website people could go on and order stuff on?

Did they do all the graphics too?

Or you could talk to Shelley Langley

and boys don't forget your number here's the hardest part carrying this thing

Time to weigh in, let's go!!

Team #16 Daniel Pittitoni and David Umpherson

Let's see what happens! Let's go boys!! Looking for

another big bag it's not going to be as big as we'd like

to see but you know what, something on behalf not because we

have anything to do with them but I'll tell you... Dry, instant dry stuff is good and we

got the sun, you definitely want to protect yourself.

Hold up a couple fish for the camera

Alright, there you go! Put it together

Is there anything you want to say before you go buddy?

Just like to thank everyone for being here, and my girlfriend for letting me fish.

thankful for the good sun

thank you Skollgear, and thanks for everyone

Appreciate all your support. Job well done!

This sun is pounding on us right now

If you just tuned in, it's absolutely just incredible

For more infomation >> 2017 RICE LAKE TOURNAMENT X2!! - EP. 13 - Duration: 8:30.

-------------------------------------------

ᴴᴰ PJ Masks Full Episodes Compilation ❤ 04 ❤ PJ Masks English Disney Junior For Kids 2017 - Duration: 26:53.

ᴴᴰ PJ Masks Full Episodes Compilation ❤ 04 ❤ PJ Masks English Disney Junior For Kids 2017

For more infomation >> ᴴᴰ PJ Masks Full Episodes Compilation ❤ 04 ❤ PJ Masks English Disney Junior For Kids 2017 - Duration: 26:53.

-------------------------------------------

(Ep-5) Trixz plays Soma [Horror Show] - Duration: 2:43:03.

For more infomation >> (Ep-5) Trixz plays Soma [Horror Show] - Duration: 2:43:03.

-------------------------------------------

6 Reasons Why You Should Appreciate Introverts - Duration: 4:53.

6 Reasons Why You Should Appreciate Introverts

If you haven't realized the hard way, it's obvious that our society favors the extroverted

personality.

Being introverted has always been seen as something that needs to be "fixed."

Yet, whatever happened to quality over quantity in our words, Should it be about saying the

most or saying what matters?

Although introverts comprise one third of the overall population,"introverted" isn't

exactly advertised as a successful quality or one most people are willing to put on their

resume.

This often forces many to put on an extroverted personality when at work, school, or with

friends.

With the increasing buzz about introverts personality, in this video I'm going to show

you 6 reasons why you should appreciate introverts.

But before we start, make sure to like this video and subscribe our channel so you won't

miss any interesting update in the future guys.

So, below are six reasons why you should appreciate introverts.

1.

Introverts have hidden powers.

Just because we introverts don't say much, doesn't always mean we're clueless.

While others are busy chatting, introverts observe things most people are oblivious too.

Sometimes we can even read people.

While it may seem introverts are always zoned out, we're actually analyzing and thinking

of creative ideas to one day share with you.

2.

Introverts keep the world balanced.

In a world that can't stop talking, the ability to listen to what each other has to

say is an important virtue that will assist us in building peaceful relationships of understanding.

The truth is, without introverts, extroverted people would have no one to listen to them.

3.

Introverts can self-recharge.

Though the extrovert may gain their energy through mixing and mingling in crowds, introverts

are self-recharging powerhouses.

They don't need to constantly put themselves out there to feel energized.

Their energy is found through solitude.

In the age of social networking, introverts teach us the importance of self-awareness

and getting to know yourself before getting to know others.

4.

Introverts make great friends.

Yes, introverts are human.

Although they tend to stick to a small friend circle, they do value having a close relationship

with the few friends they have.

Introverts may not make the list for the most fun people to hang out with, but when all

the fun is over and you just need someone to listen to you, count on introvert to be

there for you.

5.

Introverts will one day run the world

In her famous Ted Talk, Susan Cain states that there is actually no flaw in being introverted.

Yet, our society down plays the positives of being an introvert due to how successful

many have them have turned to be.

Introverts have shown the potential to be great leaders.

Never underestimate an introvert, because someday you might end up working for them.

6.

Introverts have something important to say

There's nothing more disappointing to an introvert than finally taking advantage of

a moment to speak , only to be interrupted by an extrovert.

Amidst the noise of chatterboxes, the voices of introverts often get drowned out.

While extroverts may speak every thought that comes to mind, an introvert will filter their

thoughts and only speak of the ones they think our best to share.

Well, that's the 6 reasons why you should appreciate introverts.

So next time you come across an introvert, let them know you appreciate them.

Remember that introverts do have something to say, all you have to do is be willing to

listen.

Really cool information isn't it.

Leave us a comment down below and let us know what your thought of this video.

Don't forget to give us account subs and watch other amazing videos on our channel.

Thanks for watching!

For more infomation >> 6 Reasons Why You Should Appreciate Introverts - Duration: 4:53.

-------------------------------------------

Seulgi (슬기) - You, Just Like That (그대는 그렇게) - [Eng/Lyrics] - Duration: 3:47.

When will

It come back again

The small flower that never had

the chance to blossom

The time permitted for the stars

to be in the night skies

Is erasing you

away

Even if i run

endlessly

while going against

fate

The petals redden

soundlessly

They scatter in

the wind

You fall and fade

Just like that

Even if i run

endlessly

to go against fate

The petals redden

disorderly

They scatter

in the wind

They fall off

lonesomely

You fall and fade

Just like that

For more infomation >> Seulgi (슬기) - You, Just Like That (그대는 그렇게) - [Eng/Lyrics] - Duration: 3:47.

-------------------------------------------

Pickleball Doubles Strategy-Does the Forehand always Cover the Middle? - Duration: 5:36.

You've probably heard it's your forehand you've got the middle but is that not

always the case? Should the forehand always be covering the middle? Stay tuned

Hey everybody its CJ Johnson. I'm sure that somewhere along the way

someone has said to you it's your forehand and it's way better than my

backhand you've got the middle. But is that always the case?

Typical pickleball not necessarily. It doesn't matter if it's the forehand or

the backhand that has the middle but the premium is how a team covers the court.

Ideally you and your partner want to cover as much of the court as you possibly can

and avoid having gaps or holes that give your opponents an ability to hit an easy

winner for a point. Great teams do that exceptionally well. In this upcoming

segment Laura Fenton kovanda 5.0 player and coach extraordinaire does an

unbelievable job of explaining exactly how to cover the court as a team after

you've served. I apologize in advance for the audio it's a little bit garbled. I

did my best to clean it up. Probably the easiest thing to do is turn on the

closed caption which is just down below that little CC button and that will help

you to hear the whole explanation. You're not gonna want to miss it.

We're going to talk about how to cover the court if you are the serving team and this is the return of serve.

So let's just say for example, the return of serve comes to CJ and it goes to her backhand.

So CJ''s going to turn to hit her backhand. Now how do we cover that court because

we have 2 people standing here at the kitchen line.

CJ's got to concentrate on her shot.

Bill now has the tough part of covering the rest of this court.

If I am at the kitchen line, Bill, this being the same side person as where CJ is hitting the ball,

I want you to square up to me and move toward the center of the court.

She's going to take a step forward to take her shot.

So there is her backhand.

You now have to stay even with her. Square your hips and shoulders directly with me. Great.

This now allows you to take the shots down the middle and a shot out wide.

I want you to take a 1/2 step over in this direction. So you have one step to take either of those shots.

Point your hips and shoulders directly at me. There you go. That allows you to

take one step to your right. Exactly! To go for a ball at an angle or right down the middle.

Then let's look at the next shot.

CJ returns that ball and I hit it to Bill's side.

So Bill now has to come up a few steps. You are going to come forward as the ball is hit here.

Everything changes now.

If you'll turn like your going to hit a forehand

Now CJ, we want to keep you two together. We want to keep you even so we don't create holes in this court.

We need to do the best that we can to cover the court because your are on defense.

CJ needs to come up even with Bill.

Now we are on this side of the court so she needs to square up her hips and shoulders directly with me.

Now she has the next shot down the middle or going out wide

This is the best way of covering the court and staying even with each other.

In this example the return comes down the line to my backhand.

While l I'm focused on my shot my partner needs to be prepared, even though it's

his backhand to cover the center of the court. He squares his hip to the person

at the net so he can cover the center and if need be he still has the ability

to step out to the forehand.

In this second example the ball comes down the

line again and as my partner needs to go for his forehand it's now my turn to

move to the center of the court. Square myself to the person who's at the

net and be prepared to cover the center.

Here's Laura playing at the Nationals.

After the serve her opponents going to return it down the line to her partner.

While her partner is covering the line you're gonna notice that Laura squares

herself towards the person who just hit the shot at the net and she's prepared

to cover the center of the court . As she moves forward she stays in a position to

cover that middle of the court making sure that her partner is still covering the line.

The important point is not that the forehand should be covering the

middle but that you and your partner are creating teamwork around the court and

eliminating those holes so you stop giving up some of those easy points. If

you've got value from this video please give it a like, make a comment, tell me

how you and your partner cover the (court) just a little bit better or share

it with your pickleball playing friends. Because together we can

Train Smart, Live Bold, Age Well

For more infomation >> Pickleball Doubles Strategy-Does the Forehand always Cover the Middle? - Duration: 5:36.

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2017 Mercedes-AMG E63s v Porsche Panamera Turbo Track Test | motoring.com.au - Duration: 3:40.

Welcome to the ultimate German heavy metal showdown.

Right here we've got the new Mercedes AMG E63s fourmatic and it's taking on the latest

Porsche Panamera Turbo.

Both cars have four litre twin turbo v8 engines, all-wheel drive and multi-mode air suspension.

They boast amazing outputs and performance capabilities.

They can rip from rest from 100 kilometres and hour in less than four seconds, and have

a top speed around 300 kilometres an hour.

Pricing is just as astonishing.

The Porsche will set you back $ 384 800 before on road costs, the AMG $ 239 900.

To test them to the limit, there's only one person we can call on to come in and really

push these cars hard, and that's Luke Youlden, our pro driver.

Luke, a challenging day for you ahead.

I tell you what Bruce, I'm really pumped about this.

We've been here a lot with front engine big horsepower rear wheel drive cars, and

I tell you what, they really battle for traction, so being four wheel drive, huge horsepower,

tight twisty track, I'm really interested to see how these cars go.

First up, Luke's in the thunderous AMG.

I'm super pumped about this because not only does it drive the back wheels, but it drives

the font wheels as well, and with 450 kilowatts, it's got to need all four wheels driving,

that's for sure.

Well, super rapid down the front straight here.

I'm well over 200 kilometres an hour which I haven't seen in a long time.

Stops well, just battles a little on that mid corner understeer.

I tell you what, it's a big car, but it really feels quite nimble and small.

It doesn't feel like an E class car in terms of size, but I tell you what, once you get

that car facing where you want it to go, you can just smash that throttle.

The time is a one minute 4.687.

Now it's time for Luke to test out the Panamera.

Big speed down the front straight here, looking forward to the turn, wow, it really does turn

in and obviously its four wheel drive, so once I get a turn, I can smash it.

Wow, fair bit of rear bias on the divs there as well.

I'm watching the speedo down the back straight, over 200 kilometres an hour.

Wow, it does stop very well this car.

It doesn't quite have the same horsepower numbers as the E63, but I tell you what, it

seems to turn a lot better.

Luke uses that superior turning to great effect.

The Panamera Turbo consistently laps faster than the AMG, and sets a best time of one

minute 4.4 seconds.

The Porsche backs that feat up by being faster from 0 to 100 kilometres an hour as well.

Well, Luke, a day of German heavy metal trashing.

What did you make of it all?

Super impressed with the AMG in terms of its ability to really put its power down.

I loved how you can actually swop from four-wheel drive to two-wheel drive.

The Porsche, I don't know how they keep doing it, but they seem to defy physics, defy

any sort of reason.

Heavy, but it turns, it puts its power down, amazing car.

So Panamera for you?

On the track, yes.

So there you have it, the end of day one, Luke's gone for the Panamera.

Tomorrow we hit the open road, tune in to see what happens next.