Browsing Tag: drink

    Articles, Blog


    January 14, 2020

    Hello friends, I hope you are well. I welcome you on the Myvacation YouTube channel! Today, we are going to make you a short video to introduce you the cruise ship MSC Fantasia. The boat is right here. We’ll finish boarding and I’ll meet you on the boat afterwards. We’re on the fifteenth floor, there is a jacuzzi on either side of the central pool. A jacuzzi on the left, the central swimming pool in the middle, and a jacuzzi on the right. So there at level 15 So, here’s the central swimming pool, with jacuzzis on each side: on the left, and right. We have a screen, in fact, right in front
    with music and information, concerning the boat, excursions so also here, right here a bar and it’s the same on the other side, mirror effect, a bar on the right, a bar on the left we have little spaces for children, right here, on each side of the pool a bit like wading pools. So there are also lifeguards on the boat. Showers on each side: here, and over there. So, we are at level 15 as I said earlier. There is a section in fact, dedicated to
    children I don’t know if it’s open, A playground for children. a ball park, there are even parks for toddlers. We arrive here at the back of the boat So we have a bar on the left side, tables on the right. A swimming pool at the back of the boat with showers two jacuzzis on the right and on the left. We are completely at the back of the boat. So here we go up one level. We arrive at level 16. So here we have a playground with the
    possibility of playing football, handball. So all the equipment is available, you just have to ask for it. and what to do a basketball game A slide also for children And here we come to the Yacht club So it’s a bit of a VIP space Shower spaces So, we’re on top of the boat there is also a jacuzzi the toboggan. Virtual world it’s a dedicated space for children, There are a lot of video games It must be the 4D cinema that is there There is a bar here. There is a Jean-Louis David hair salon. We have the bar. On the other side it’s the same. This one is closed for the moment. On the same level there is the buffet, it is the Zanzibar Café. And that actually you will see on another video Here we are on the fifth floor. On the left, we have the Red Velvet restaurant You will see it on the dedicated video. Here we are at the Reception level. We have a central bar. The lifts. Here we are in the sixth. I believe they are not allowed to sell when the boat is actually stopped. They don’t have the right like the casino. Here we arrive at the level of the galleries. So there are shops, it’s
    piazza san giorgio There is a bar, So here we come to the casino. We at the performance hall,
    the Avanguardia theater Here we return to the casino. There is a bar of course at the Casino level. We’re going to go up one floor. We arrive at another bar. So the second part is the performance hall. We arrive at the Manhattan Café. A cafe on the right and
    perfume shops right across the street. A store of MSC products, to bring back memories. So we are two floors above the reception. at the seventh level. La Cantina Toscana. This is a paying restaurant It’s an art gallery everywhere. Another wine bar here. Then we have a corner which is reserved for photos; people who want to buy the photos will find them here. You can even buy devices. The Butcher’s cut is a restaurant grill steakhouse, in fact, this is a
    restaurant on which you have to pay. I am surprised at the number of bars. Here we arrive at the Insolito Lounge. We have a huge bar, and a dance floor. There are couches; it’s pretty cozy with velvet. here
    here we are at the back; completely aft of the boat. So there is an exterior too. Here we go back to the reception. There is also the Cigar Lounge: a corner dedicated to smokers for cigar lovers. There are refined spirits, there are good bottles too. Here, friends, this little visit ends I hope you liked it Don’t hesitate to subscribe to the channel to put a comment in the space below; and then activate the notification bell to be notified as soon as we post new videos. Come on, I’ll tell you very quickly on the channel: Myvacation Ciaociao😜👍.


    No one ever drank the whole cup of fish sauce! [2 Days & 1 Night Season 4/ENG/2019.12.15]

    December 23, 2019

    Here we go. Go to your stage. (Will lucky DinDin be able to succeed?) I can still drink it, right? We need to do this four times. (He starts drinking pompously.) It’s coffee. – He made it. / – It’s coffee. – That’s good. / – It has to be coffee. No one can endure it for that long. – Wait. / – No one can. – Does he have to finish it? / – If it’s coffee, – Is it coffee? / – you don’t have to finish it. – It’s coffee. / – I think it’s the sauce. (Is it the fish sauce?) No one can drink the sauce like that. – It’s coffee, right? / – If it’s coffee… I think he’s finishing it because he’s hungry. That’s a dollar! (DinDin earns 1 dollar.) Wait. I can’t smell it since I tasted it. – Wait a minute. Open your mouth. / – It can’t be. Something smelled disgusting. – Did he drink it? / – No way. (Gross) Are you serious? Good job. – My mouth smells like… / – Let me smell it. Let me see. He’s not joking. (It’s the fish sauce.) – How did you drink that? / – He drank it! – He’s the first one. / – You… Poor DinDin. What took you so long to get here? You bet everything. – This is crazy. / – How did you do that? He’s the first person to finish it. (When a man drinks fish sauce,) (he’s bound to spit it out.) (No one can drink it.) (If he managed to drink that…) Keep on going! – Keep on going, DinDin. / – But he said he’ll have a lucky year and he chose that. Can you pick out the coffee for me? You can choose one for me. Seriously? Will you be okay with it? Choose the one that was next to it. (He picks one out without hesitation.) There’s a lot. This has to be coffee. It should be. Please. DinDin goes for two dollars. – Two dollars! / – Yes! (DinDin goes for two dollars.) Is it usually one person that keeps drinking? It must be coffee. (Did he get the right one this time?) (This tastes like…) It’s probably… – Is it? / – He just gave me a look. – What? / – Let’s give it up for DinDin. (What he needs is a sign of support.) – DinDin! / – But keep this in mind. – DinDin! / – Keep this in mind. – If I drink this… / – Yes. If I drink this, – the next person has to drink. / – No. No, wait. Hold on a second. Then don’t drink it. Wait. I can drink one more. – Don’t do it. / – I did a good job by going first. Keep in mind that we still have a lot to do. It’s the season of making kimchi. (At that moment,) (he starts drinking it again.) What’s going on? How can he drink that? Is he confused because of the previous smell? – Isn’t it coffee? / – I think it’s coffee. Let me try. (He’s suspicious of him.) I don’t think it is. (It’s the fish sauce.) Have a sip. DinDin, you’re an expert. This is no joke. – Are you okay? / – Are you okay? (He takes it back as if he’s possessed.) That’s… (Bottoms up.) Oh, my. How does someone drink that? (DinDin earns 2 dollars.) He said he feels lucky, and he chose the sauce two times in a row. He must be out of his mind to drink it twice. Are you sure we have a possibility of 50 percent? – I’m certain. / – How can he be so unlucky? Are we that unfortunate? I’m telling you the truth. If this is fish sauce, I’ll try drinking again. – Yes. / – Trust me. This is coffee. – Do you mean it? / – You can drink seven then. (It’s going as we planned.) DinDin! All right. Let’s cheer him up. – Good luck. / – DinDin! – DinDin! / – DinDin! – DinDin! / – DinDin! – DinDin! / – The expert of fish sauce! DinDin! (Please) (be coffee this time.) It’s coffee. (He chose coffee at last.) (It’s like they’ve won a gold medal.) It tastes so good. It tastes so good. It tastes so good. – You did great. / – Remember the pattern. There were two cups of fish sauce. He can try this one next. – I really can’t tell. / – We got this. We’re almost there. You are lucky. Let’s go for eight dollars! Will it be fish sauce or coffee? – Should I try again? / – Try again. You have to try again. There were two here, so just to be safe, you can try this one. – Let’s do this! / – Let’s go. (He’s simple.) Which one? – The one above that. / – The one above. – Skip this one. / – Yes. (He can’t take it back now.) The era of the small giant, Chun Byung Kwan has come to an end. It’s the era of the small giant, DinDin. – It’s his era. / – Right. – You’re… / – What if it’s the sauce again? If you earn eight dollars, the rest of the members will succeed. Yes, we all have to drink then. Try it first. (DinDin goes for 8 dollars.) (Smiling) – Seriously? / – Are you serious? Isn’t it? – Don’t come any closer. / – Wait. – Don’t come closer. / – This is when we cheer for him. – DinDin! / – What do I do? – Do I drink it? / – DinDin, the prince of fish sauce! Fish sauce coffee DinDin likes it – But / – DinDin. if he can drink three cups, his body takes it well. Since you’re fine after three cups, you can go on a world tour with this talent. Is there anyone like him in the whole world? – No. / – I’ve never seen one. DinDin, it’s not even 8 a.m. yet. But if I don’t, it all goes to ruin. Why did I drink all these then? – You have to ride a car. / – Don’t do it, DinDin. You’ll have a stomachache. – But that’s not important. / – He’s drinking again. (He starts drinking again.) It’s all right, DinDin. Don’t do it. DinDin, don’t do it. How is that possible? We’ll just ride the truck. (No one knew of a rapper named, DinDin.) (He has gone through a hard time.) I thought I’d be able to make my parents and friends proud with Two Days and One Night But I saw a comment, “I thought he dropped out.” Why do people always do that to me? (He overcomes his sorrow) (with a cup of fish sauce.) (He finishes a whole cup.) Wait a minute. (It’s even hard to smell this thing.) That’s eight dollars. (He’s so dogged to drink three.) We could have… We should’ve gone first. It smells the strongest. How did he drink those? Do you want to stop? You can stop. I’m not doing it anymore. – I can’t anymore. / – Okay. Let’s go, Junghoon.

    Fishing and Eating Like Ancient Hawaiians
    Articles, Blog

    Fishing and Eating Like Ancient Hawaiians

    December 3, 2019

    – [Mark] On the south corner
    coast of Hawaii island, there is one of the last
    Hawaiian fishing villages in the world, and it’s Ho’Okena. (water splashing) They still practice traditional
    fishing in the old style, in a canoe chumming the water the way that generations of Hawaiians have done. It is something that needs
    to be experienced firsthand. If we don’t continue
    to learn these things, that knowledge will be lost. (upbeat music) My name’s Mark Noguchi. My friends call me Gooch, and
    I’m a chef here in Hawaii. My belief is in preserving the techniques and the ingredients that we have in this place that I call home. When we talk about Hawaiian food, there’s before Western contact, and then there’s post Western contact. One of the biggest misconceptions
    about Hawaiian food is how it’s always
    presented in this gigantic, you know, luau with the
    emu and the kalua pig, and then the fire knife dancers, which, that’s not even Hawaiian! Hawaiians, they eat simply. It was largely a very ocean, or Palauea, and vegetal based diet. The reason why I’m going
    down to Ho’Okena today is to spend the day with
    one of the Hawaiian families who have graciously called
    their friends and family to come down and share their practice. (upbeat music) – [Charles] Hawaiian practices
    around fishing and planting and growing is all about sustainability. We fish with nets, and catch what we need. Opelu is a mackerel; and it’s the mainstay of the fishing village here. If you were to try and go in the water and catch them with a
    spear or something else, they’re gonna just leave. They’re not gonna stay
    around, you need to feed them. You would prepare their bait,
    which was 100% vegetable. We call that the pololu. That’s put into a bag and the
    bag is thrown into the ocean, and when it’s yanked, all the
    pololu-or the bait-is let go. The fish aggregate and
    come around and feed. We don’t separate ourselves from the land. We don’t separate ourselves
    from what feeds us. So, it’s important then to
    sustain those aggregation areas, and they did that by feeding the fish during the off season
    without even catching them. And this was a means to train the fish to come back to the
    same area all the time. It’s almost like ocean farming. (upbeat music) – [Mark] So, after you
    harvest all of this fish, you gotta clean it; and you see aunties, and you see husbands; and
    you see friends come around. Everybody knows that there’s a job to do. Today, we’re gonna prepare opelu in as many ways as possible. Fried, seasoned just with pa’akai, keeping it super simple. We’re also gonna have opelu raw, which is just cut up, and
    it’s just lightly seasoned. Opelu lomi, where you
    take it and you lomi it, and you turn it, and you mix
    it with other ingredients. Onions, tomatoes, green onions, seasoned with like just
    chili pepper and salt. We also have poi today-fresh poi. Poi is taro that’s been cooked, and it’s been mixed with water, and it is one of our staple starches. We also have ulu, which is breadfruit. Breadfruit is another traditional
    Hawaiian staple as well. And this is how we eat, everyday, simple. (speaking foreign language) One thing that we always
    do: we bless the food, that it’s a non-denominational mahalo, to all the hands and all the spirits and all the people that have come together to put all this food together. Mahalo. (crowd clapping) And then you eat. You just sit around and hang out. That’s when the stories come out; that’s everything that we
    worked for for that day. It reinforces, for myself, the importance of being able to know the difference of what it is that we’re
    cooking and serving. So good. In today’s day and age, where we are all worried
    about our resources, there are people still doing their part to preserve an eco system. It lends hope for us to continue to preserve the place that we call home. We need to take these lessons
    that aren’t shared worldwide; we need to be able to take these lessons and apply them to our daily life. (light upbeat music)

    This Cozy NYC Fishing Town is a Seafood Mecca || Food/Groups
    Articles, Blog

    This Cozy NYC Fishing Town is a Seafood Mecca || Food/Groups

    October 19, 2019

    Welcome to the Bronx! I know, not what you expected, right? Looks like the suburbs. That’s ‘cause it kinda is – – even though this is technically a part of New York City, we’re worlds away. This is City Island. It’s a one-and-a-half mile island off the coast of the Bronx proper, and even though it’s technically part of New York City, it’s remained basically untouched as the rest of the city has exploded around it. Today we’re here to meet up with Michael Proietti. He’s a born-and-raised City Islander, and a professional chef. He’s going to show us one of his favorite seafood spots, where we’re going to chow down and talk about the island’s deep maritime traditions. -So right now, we’re at the Morris Yacht & Beach Club. -And this is right at the southern tip of the island, right? -This is the end, yeah. We call it “the end.” Born and raised, my parents lived here for ever. You know, I moved away from home… it was three blocks. You know I’m an Italian, youngest Italian boy, I’m supposed to live at home for the rest of my life. I just never left City Island, ‘cause it’s just a great spot. -A lot of people in New York don’t even know that City Island exists. -Yeah, I try not to tell them too much, because we don’t want everyone to come here, right? Like, so…. It kind of has a New England vibe. You have all the seafood restaurants, you kind of have like, the salty dogs working on the boat. It’s kind of perfect. It’s like being on vacation every day. We call ourselves “clam-diggers.” If you’re born on City Island, you’re a clam-digger. -Okay -If you move to City Island, you’re a “mussel-sucker”. -So I’m a mu— well, I haven’t even moved here, so what am I? -You’re just some schmoe. You’re some guy who wants to eat shrimp. -Cool, let’s go do that! -I’m down! -Really feels like a small town here, which is totally unfamiliar because it’s technically in New York City. -Well, it is a small town. It’s a mile and a half long. Everybody knows each other. You can’t throw a brick without somebody calling your mother. -Right. -When you’re a kid, you can’t do something without [someone] calling your mom. -How many bricks did you throw? -A couple. -You’re a successful chef, but you also spend your time in what amounts to a small seaside town. -You know, growing up in City Island, hanging out at the beach, we used to get the mussels off the beach, the clams, we used to go home and make these huge feasts. And I think that’s really where my love of food kinda started. -What is this? -So we got lobster, you got your mussels, your clams, calamari. You got some scallops. Underneath all this buttery, garlicky, oreganata-y kinda stuff is pasta. -Grab yourself a tail there, man. -No it’s a whole half a lobster, or a whole WHOLE lobster! Here, look, I’ll lobster you first. -You lobster me. -How good is that lobster, though? -It’s delicious. -Come on. -This is so good. -And it’s not chewy, they’re really fresh lobsters. You can taste it in the lobster, it has, almost, like a sweetness to it. -I assume there’s a lot of fresh seafood that moves in and out of City Island, is that right? -Uh-huh, absolutely. It’s kind of the bread and butter of the community. -We have a very special drink, can you tell us what, exactly, you ordered me? -It’s a Henny colada! -A Henny colada?! -Right, so you’re in the Bronx! Hennessey is where it’s at, and City Island, you’re on vacation, this is your mini “day-cation”, right? So piña colada, Hennessey, it seems kinda… it works together. A marriage made on City Island. -So it’s sort of like, this like intersection of a bunch of different cultures, because you have like the sort of New England-y seafaring vibe, and then right across the bridge you have the Bronx, the proper Bronx. -And really, what a lot of these menus do, is they really embrace the seafood culture. So they’ll do it blackened, or Cajun style, Italian style, or they’ll put like a Spanish seasoning, like an adobo on it. So it really does kinda bring all of the Bronx together, and I think that’s what’s perfect about City Island. -You’ve cooked in a lot of different places, what’s the difference [here]? Different vibe? -You know there’s definitely a different vibe on City Island, right? You can’t yell at everybody like you can do when you work in Manhattan. Really, it’s more of a sense of community here, so you’ve gotta be a little nicer. People are always welcoming other people here. Because it really is about family, having a good time, and sometimes you don’t know who your family is yet. -So we had our seafood feast, we said goodbye to Michael. But no trip to City Island would be complete without having a local drink where the locals drink: The Snug. Let’s go do it. -I kinda grew up in this place, The Snug is like my family’s business. We actually got the building about 20 years ago, and that’s when we opened up the diner. So growing up here, I was very lucky to have that, like, very present community feel. -We’re drinking Dark & Stormys, they make ‘em kinda strong here at The Snug. This one’s got a kick to it. -They drink it like crazy. Still one of the big nautical things around here is the sailors have Wednesday night races, so Wednesday nights will be packed in here. And they’ll all come up and we just immediately run out of Goslings. Like, immediately run out of Goslings. Ginger beer will not be in supply. I mean we are an island, and it’s a local bar, so we’re not quite as sophisticated as Manhattan yet So, it’s very much like, a Bud Light/Jameson kinda place. I think one special thing about City Island is that it is very much a part of New York, right? So besides the street signs, like a lot of the people that live here are from New York, born and raised in the Bronx, work in the Bronx, work in the city, a lot of middle-class city workers and stuff. So you get that very pronounced identity. Food & drink establishments on City Island, Local places like The Snug, like the [City Island] Diner, like the [City Island] Lobster House, that really give the community a place to speak, and a place to interact with each other. -It’s welcoming in a way that many other places are not. So I totally get why people come here and stay here. -When we get new people on the weekends, on Saturdays and Sundays, we love welcoming them, and saying, you know, “Thank you so much for coming to our community, it’s been very nice meeting you, and… here’s a Dark & Stormy.” -Here’s a Dark & Stormy. [Laughs] Cheers dude. -Cheers brother. -Thanks for having us. -You got it.

    Ong Bak 2 Slave Fight Scene HUN DUB
    Articles, Blog

    Ong Bak 2 Slave Fight Scene HUN DUB

    September 26, 2019

    No! No! Let me go! Let me goo! Mother!! Let me go!! Oh my little son. My son! My son! Hurry up! No! Don’t let me go! No! *Come on! Move!* No!! No! Mother! Noo!! *Mother!* Motheer!! Please, no! Who was that?! You there? Or you? Or you? How dare you? Come on! Drink, drink! Drink, drink, drink! Driink! ENG Sub by Nyezso

    How to Make a Simple Pop Pop Boat
    Articles, Blog

    How to Make a Simple Pop Pop Boat

    August 14, 2019

    Today I’m going to show you how to make a really
    cool candle powered pop pop boat using household items. To make it we’re going to need an empty drinks can,
    some Blu-Tack, 2 straws and an empty juice carton. First we’re going to make the boiler, and
    we’ll start by taking the Coke can cutting off the top and bottom with a pair of
    scissors, and turning it into a flat sheet. Then we’ll cut a straight line down one edge, and from
    that mark out a rectangle 6cm wide by 18cm long. Be very careful not to cut yourself. Once we’ve cut that out we need to gently fold it in half, but don’t
    push down hard on the fold as we don’t want it to tear. Next we need to mark out a 1cm
    line around one half of the boiler and cut it out with our scissors, so we
    should now have something which looks like this. Next we’re going to take out Bu-Tack, warm it up in our hands
    and roll it out into a long worm about 0.5cm fat. Then we’re going to open up our boiler pattern and stick the
    Blu-Tack onto the 2 outside edges of the smaller half. Next we’re going to fold it in half, remembering
    not to push down hard on the fold and stick the two halves together. Then we’re going to take a bit more
    Blu-Tack and put it on the edges. It should look like this. Next we’re going to fold over the tabs on both sides, and gently crimp
    it all the way up with some pliers to form a seal. Then we need to take our scissors and cut off the
    excess tab to leave one long tab along the bottom. Next we’re going to take our Blu-Tack and push
    it into a flat strip about 1cm wide. Then we’re going to wrap it around the end of
    one of the straws, followed by the second. Add a bit more until the straws are well
    sealed in a good plug of Blu-Tack. Next we’re going to open up the end of the
    boiler, be very careful not to cut your fingers and push in the straws and Blu-Tack plug. Add a bit more Blu-Tack to form a good
    tight seal. It should look like this. Then we’re going to take our scissors and cut the
    bottom tab along each side of the straws. Next fold the tabs over and give them a squeeze with some
    pliers, but be careful not to rip the metal. Our boiler is not complete. Next we need to test it’s air tight by dipping it into
    a bowl of water and gently blowing through the straws. If you see any air leaking, give that area a
    gentle squeeze with the pliers and try again. To make the boat we’re going to take our empty juice carton, mark out and
    draw a line down the middle of it, and cut it in half. To make the cabin for the inside of the boat, cut
    the bottom off the half with the plastic lid. or if you have another empty juice carton, you can cut
    the bottom off that to make a slightly bigger cabin. I’ve also cut out some windows and we’ll be fixing that in place later. Next we need to cut a small hole in the bottom
    of the boat for the 2 straws to go through. This should be roughly half way up the carton an in the middle. Then we need to put a thin ring of
    Blu-Tack around the hole on both sides. Next we’re going to take our boiler and
    poke the 2 straws through the hole. Then we’re going to fix the straws firmly in place to the
    bottom of the boat with a strip of tape, Making sure the straws run to the back
    of the boat and are central. Then cut the straws off flush with the back of the boat. Next using a stapler we’re going to fix the cabin in place. And finally we need to make sure the Blu-Tack rings around
    the straws are pushed together to form a good seal. Our boat is now water tight and complete, but to use
    it we first need to prime the boiler with water. To do this we’re going to take one of
    our straw off cuts and snip the end. Then we’re going to poke it into one of
    the straws at the back of the boat and with a mouth full of clean water, blow water through
    the system until it comes out of the other straw. The boiler is now primed and ready to use. All we need to do now is drop a candle under the middle of the
    boiler, put it into the bath, and wait for it to warm up. It shouldn’t take long for the boiler to start popping, and off she goes. After a while you might find that the boiler leaks and doesn’t work properly,
    in which case you might need to seal it with some more Blu-Tack. Or if you have any you could make a
    boiler using epoxy glue rather then Blu-Tack. This is far more durable and should last a lot longer. You can paint your boat using a waterproof acrylic paint if you like, you
    can also spray it with a waterproofing lacquer to help protect it. But make sure it’s completely dry before you use it. If it’s taking a while to get going, try dropping a second
    candle underneath the boiler. This should help speed things up. If you like this project, maybe you’d like to take a look at some of
    my other videos by clicking on the links on the right hand side. Or take a look at my youtube channel page. Have fun and happy boating!