Browsing Tag: going

    Best Ab Workout In 10 Min ♥ Tummy & Muffin Top | Virginia Beach
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    Best Ab Workout In 10 Min ♥ Tummy & Muffin Top | Virginia Beach

    November 21, 2019

    hi friends welcome to virginia beach today I’ve got a quick intense workout for you thats going to be all about your core its going to be 10 minutes of intense core exercises that primarily will focus on the muffin top as well as your lower abs so if you’re ready, if you got 10 minutes grab your water and join me on the beach

    Best Beaches On Aruba – Vol.3 | Baby Beach
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    Best Beaches On Aruba – Vol.3 | Baby Beach

    November 20, 2019

    Hey guys, how’s the game going? So today we’re going to check out Baby beach on Aruba It’s on the far side of the island
    close by to Roger’s beach. Hey guys, how’s the game going? So today we’re gonna check out Baby’s beach… Baby beach on Aruba Hey guys, how’s the game going? So today we’re going to check out baby beach on Aruba on the southern part of the island
    close by to the bottom. And yeah…
    It’s gonna be awesome! Okay so we got to Baby’s beach
    and it’s kind of late actually, it’s about two o’clock. Did I say BABY’S beach? So anyway, we got here quite late and the
    cabanas and everything’s all full, so we’re not really going to get anywhere
    to relax under the shade. So we’re just going to go snorkeling
    and get a few nice shots around the beach and show you what it looks like. It’s gonna be good So usually on Donkey bea…uh Baby beach
    at least you get to see some donkeys. So that was Baby’S beach on Aruba. See you in a bit.

    Super Easy Fish Pie | Jamie Oliver – AD
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    Super Easy Fish Pie | Jamie Oliver – AD

    November 17, 2019

    Hi guys, ok, were going to make a super easy and delicious italian style fish pie. You’re going to love it and I’m going to bigging up my beautiful bake ware range So nice thing about this recipe is it’s really simple to do. I’ve got some mashed potato here just simply mashed, boiled, peeled potatoes mash it up with a bit of milk and butter and salt. So that’s done. Now the first job that I’m going to do is I’m going to kind of create a really delicious tomato salad just nice little mouth piece sizes. Were just going to put those into the bowl. Then you want to season it nice and generously with salt and pepper. So that’s your basic seasoning, just toss the tomatoes up with the salt and pepper Were going to go in with the zest and the juice of one lemon I’m going to go in with about the same amount of extra virgin cold-pressed olive oil about 3 or 4 tablespoons ok I want to get one clove of garlic. I’m going to use spring onions because if I put sort of raw onion in there I don’t feel they’re going to cook the time that this beautiful dish is going to cook. So I’m going to finely slice those I’m now going to slice up a chilli. Taste your chillis, see how hot they are and you just it very subtle ok, so I’m going to use half a chilli here and in it goes with the tomatoes and then I’m going to hit it with a nice big handful of basil, and some parsley. Its beautiful, beautiful to use herbs So I’ll just roll them up like that, it smells incredible So in we go So I’m going to mix this up. Now what’s beautiful, is were going to let this sit for about 10/15/20 minutes and what you’ll get is the juices coming out of that, and actually what weve made there is a dressing that going to be so good but at the same time we don’t want that liquid in our fish pie because it’s just going to be nice ok? So what were going to do is were going to let that sort of just macerate and all those beautiful flavours mix up ok, then we’ll drain it and we’ll have dressing on one side and a beautiful light summery tomato salsa on the other which will cook with the fish and mash potato and its going to be a fantastic, fantastic Fish Pie So over there we’ve got some lovely lemon sole, plaice and prawns you can really pick the fish that you like, and also it can work to any budget ok So I’m going to slice up the prawns, like that and that goes into our dish with the plaice. I’m just going to slice them in half and I’m just going to roll them up like a little rose. OK, whats the point in doing this? Well, when you actually dig in there later it’s going to look and feel and cook completely different to the chunks of prawns So with the lemon sole what I’ll do here is I’ll just lay that in and out like threads, beautiful. OK, so we’ve got the fish there, the tomatoes have been macerating beautifully I’m just going to drain that into my nice salad bowl here then move them over to the fish. Just sprinkle those on the top like that And what I want to it kind of just use my fingers to just kind of push and tuck in the tomatoes in and around the fish. So what you end up with is a lovely dressing, you can put a little bit more olive oil in there, look at that It’s so fresh, it’s so good Two more ingredients to finish this and they’re classic Italian ingredients So I’m going to use about 100/150 grams of creme fresh 50/60 grams of pecorino not to make it cheesy I’m using it like a seasoning So this is one of my Jamie Oliver piping bags, basically snip off the end, I just unscrew this part here and then i push this in this side slip that on like that, and then load it up with potato Take the edge up like that and just sort of shake it down, pinch the top and just twist it around and then you are fully loaded and ready to go. And then you can do any piping you want, I’m simply going to pipe it in the simplest form which is up and down. By having these little nozzles like that, it creates those beautiful lines and that means more crispy bits. Wack this in the oven for about half an hour until this potato is golden and crisp and gorgeous. Lets let that cook and then I’ll show you how to serve it up. I’ve got some really basic everyday salad leaves here like a round lettuce, cheapest lettuce in the world. I’ve got some baby spinach some rocket, because we’re on that sort of Italian vibe What’s amazing is you get kind of flavours that kind of smell like the greenhouse in that dressing. Really, really good Really, really lovely Topped off with a big old wadge of vibrant salad What’s really nice is it just cooks so well together, its very light and fresh, really, really good Absolutely gorgeous, you’ve got to give that a go Now guys if you want to see more of my bake ware range and more information, hit the “I”box up there and if you want to check out my lovely wife’s fish pie recipe then the details are in the information box below. Until next time. Bye

    Android TV: Beach Buggy Racing Multiplayer with Nearby Connections (Play Services)
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    Android TV: Beach Buggy Racing Multiplayer with Nearby Connections (Play Services)

    November 16, 2019

    Hi, Greg Hi, GDC attendees You’re looking great today. So I’m here with Ben from the
    Google Play Game Services Team and we’re going to be
    playing a multiplayer game of Beach Buggy Racing But we only have one controller and a whole bunch of Android phones So Ben, how we’re going
    to make this work? So fortunately, the developer
    of “Beach Buggy Racing” factory unite has implemented something called
    a nearby connections API That allows us to connect our
    Android devices to the Android TV and use them as controllers And it’s broadcasting a signal
    behind the scenes saying, “Hey, all the phones nearby,
    I’m available to connect” And now, the race begins! – Go, go, go!
    – I press power! So I’ve noticed now
    that we’ve started playing… your phone has changed!
    What’s going on here? As my hands tilt back and forth you can tell that
    an accelerometer now is being used to drive But more importantly, there’s a couple
    of really neat things that are going on… that I can do now
    with an Android device as a controller that are difficult to do
    with a standard controller And so the first thing is there’s these
    extra annotations on the screen here like in the upper right-hand corner you can see I have
    this Nitrous booster icon which I can press. Then on the left-hand side,
    I’ve got my special powers We’ve got some brake
    pads down at the bottom. So I can take these
    corners a little better And of course, there’s some animated dials
    in the middle indicating how fast I’m going – Let’s play again!
    – All right We’re going to do a rematch here. Greg, we’re going to let you take over. – Bye, Masconi!
    – Ciao!

    Healthy Fish Tikka Curry | #10HealthyMeals | Kerryann Dunlop
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    Healthy Fish Tikka Curry | #10HealthyMeals | Kerryann Dunlop

    November 15, 2019

    Hi Food Tube, Kerryann here. I love curry!
    All different types of curry, but this time I’m going to show you how to make a fantastic
    fish tikka curry from Jamie’s book Save with Jamie. It’s affordable, it’s delicious, everyone
    who eats it is going to love it and it’s really, really simple. All of this serves four people
    and comes in including the fish at just under £2 per person. You’re not going to get that
    at your local curry house! We’ve got four cod fillets, I use a lot of
    frozen fish at home. It’s really, really affordable and not only that you only take out of the
    freezer. What you’re going to use, what you’re going to eat. Now, we’re going to get started
    on the sauce, squeeze the juice of half of a lemon into the plate, we;re going to use
    a tablespoon of this ready made tikka paste and mix it in with the lemon juice. We’re
    going to put in our fish, give it a good old rub around and then once we’ve covered all
    the fish in this marinade we’re just going to leave this all on one side while we prepare
    everything else we just want it to soak up all them flavours.
    I’m just going to wash my hands. Now, we need some garlic a piece of ginger,
    a chilli an onion and some fresh coriander stalks. Now we’re going to keep the leaves
    because we’re going to use these later. Then an onion we’re going to slice this, it doesn’t
    matter if it’s not perfect or uniform or anything like that. Chop up your garlic, ginger and
    coriander stalks into tiny pieces, if you’re not that handy with a knife, try a grater.
    I promise, i wont tell if you wont! Coriander’s a soft herb, the stalks are a bit more rough
    and ready a bit more, you know ghetto. SO they can withstand heat and the cooking a
    lot better than the leaves can and then some chilli. I love spicy food so I would probably
    use the whole thing seeds as well. Which is what I’m going to do know. If your kids don’t
    like spicy food, just use half or don’t put any in!
    We’;re going to put these in a pan with some olive oil we want to cook it down and make
    it really soft. and get a base flavour. We’re going to get the rest of the tikka pasta,
    which is two more tablespoons left and put that in there as well. We’re also going to
    put potatoes in there as well. We want to cut these into two centimetre chunks. These
    are going to start soaking up this flavour straight away. So we’re going to give this
    a nice stir, so this is the nice base of our curry. All we need to do now is leave it on
    a low heat until it gets all soft and all sticky and that usually takes about 15 minutes.
    Right come and have a look, now don’t worry about all these dark bits on the bottom because
    this is all flavour. When we put some liquid in there, it’s going to suck up all of that
    off the bottom. And make your sauce really, really lovely.
    So, let’s get on with the next stage. We’;ve got two nice ripe medium tomatoes, cut them
    into quarters and now we’ve got 300g of frozen cauliflowers florets. I like to use frozen
    because you can just buy a bag of it and only take out what you need. SO again, it’s no
    waste saving money ,y two favourite things. And we’ve also go 50g of red split lentils.
    And what these are going to do as when they cook they are going to puff and split and
    make your sauce nice and rich. And then we need 600mls of boiling water which is just
    over a pint. Now I don’t usually measure the water but I’m doing it for your guys; because
    I love ya!. So we will give that a good stir, now right I know it looks a bit water and
    a bit thin and a bit hmmm but trust me, when you come back to this it’s going to be rich
    and thick umptious. Oh my god I’ve waited so long to use that word. And delicious. Leave
    it alone for 45 minutes and we’ll be back. Ahhh, I needed that coffee. Right, now this
    has got about 15 more minutes left to go and we’re going to fry off our fish but first
    of all I’m going to put some rice on. I’ve got one mug of basmati rice, put that in,
    with two mugs of boiling water and if you want to cook more rice the principle’s the
    same. Twice the amount of water to rice. You rice will be perfect every time. A bit of
    salt, just a pinch. We need ten cloves. When it boils, turn it down really, really low
    cover it with a lid, leave it until the rice has absorbed all the water and it’s ncie and
    fluffy and loose. Now we’er poignant to fry the fish, so we’re
    going to need a nice, large non stick pan because we’re not going to use any oil. We’re
    going to dry fry the fish. We’re going to let that go and let it get really hot. Now
    if you love curry a much as I do check out one of my other videos. It’s my recipe, my
    style chicken curry. All you’ve got to do is click the bun.
    And now the fish has thoroughly defrosted so we’ll try and get as much of the drippy
    drippys off. And straight into the pan. Right now I know you’re going to be tempted to move
    it around and turn it over and that stuff. Leave it alone. We want it to get really crispy
    and charred and all lovely on the outside and really soft on the inside. Just wash my
    hands. In the meantime we’ve got our curry here, come in and have a look. See the difference,
    it’s rich, thick, it’s gorgoues. We’ve got four tablespoons of yoghurt here, I’m only
    goign to sue half. And I’m going tos tir that in. It’ll take teh edge off make it a bit
    more creamier. Put the lid on the rice. Maybe two or three minutes on that, two or three
    minutes on the curry and we’re ready to go! It’s time for the best part, putting it together
    and putting it on a plate. Get a fork for fluffy rice. None of the grains are stuck
    together, winner, winner! We’ve got our fish, crispy and gnarly. Jamie
    uses that word all the time. Get that on top of the rice we;re breaking it up just so it
    goes that bit further. Lemon wedges and curry! It’s reduced and got thick and gorgeous. We’;re
    going to top this off with the last remained bit of the yoghurt. Some fresh coriander.
    SO there you go guys. Fantastic fish tikka curry. It’s affordable, economical, and most
    importantly it is delicious. You’re family is going to love it. Have a go, let me know
    how you get on in the comments box below. Enjoy!
    For loads more great recipes and money saving tips go to
    And for more simple, affordable family videos on foodtube. Have a look around and subscribe
    to get eh latest videos when they’re uploaded!. See ya!

    How to Clean a Sailboat : How to Polish Sailboat Windows
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    How to Clean a Sailboat : How to Polish Sailboat Windows

    November 13, 2019

    Hi, I’m Ches Rainier, welcome to Expert Village.
    Today we’re going to be talking about some techniques used to clean a fiberglass boat.
    All right, in this clip we’re going to talk about polishing the windows. If you’ve got
    some of these Plexiglass or Lexan windows that are getting kind of hazy and hard to
    see through, you want to pick up some plastic polish and just make sure it’s for your application.
    Read the directions on the back. And always start in a little area first to make sure
    it’s not going to stain or damage the window in any way. Depending on how hard it is to see through, you can really
    take your time on here. See the grime we got just with doing that. And, if you polish it
    up really nice it’ll get all the little scratches and things out, and the haze marks from improperly

    How to Perfectly Pan Sear Fish
    Articles, Blog

    How to Perfectly Pan Sear Fish

    November 11, 2019

    You can opt to pan sear fish with the
    skin on or the skin off but we’re using Australis Barramundi today and we’re going to keep the skin on. Now, fun fact: Australis Barramundi is really high in omega-3 fatty acids and half of those are contained within the skin. We’re going to start by making sure our
    fish is patted very nice and dry. This is going to help prevent sticking
    in the pan. And we’re using cast iron which I highly recommend for this job.
    We’re going to season it on both sides with salt and pepper.
    We have our pan heated over pretty high heat. Add in just a little bit of olive oil and then
    we’re going to go in with the fish skin-side down. [delicious sizzling] And that’s exactly what you want to hear—you want to hear it sizzle and pop. We’re going to let this cook for
    about two to three minutes on one side. This is a thicker piece of fish, so it
    might take a little longer. After you put this down in the pan you
    want to press down just slightly with your fish spatula. Now if it sticks at this point means
    it’s not quite ready to flip so you want to give it another minute. Gorgeous! We’re going to just cook it through
    another minute or two… Right, so you can see the fish is fully cooked through, so
    I’m just going to remove it drain off some of that oil, pop it on our plate and then I’m
    going to make a quick pan sauce. I’m just going to put in a few tablespoons of butter and let that
    melt. It’s going to melt really quickly and it’s going to start to brown.
    To that, we’ll throw in a few sprigs of thyme… [crackle & pop!] They’re gonna sizzle and pop! So stand back. Then add in some capers. I’ve already drained these and rinse them of their
    brine and then some freshly squeezed lemon juice. Pour the sauce right over top.
    Yuuummm! This is my favorite way to eat fish!

    How to Install Plasmaglow LED Cup Holder Lights
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    How to Install Plasmaglow LED Cup Holder Lights

    November 10, 2019

    We’re going to be installing products from
    Plasmaglow. Now we have the LED cup holder kit which we’re
    going to go ahead and put here in the cup holders which will create
    a really cool lighting effect there. Now that I’ve got these in place where I want
    them, what I’m going to do is I’m going to go ahead and drill a little hole
    right here in the center to run these two little wires down through so
    that I can run them down in here and wire them up. That way they come
    on whenever the parking lights are turned on.

    SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]
    Articles, Blog

    SECRETS TO Fish Head Curry (Mamak) | Kari Kepala Ikan (Mamak) [Nyonya Cooking]

    November 8, 2019

    Hey guys, welcome to Nyonya Cooking! To kick start the relaunch of our website,, we’re going to present you a series of recipes which are related to banana leaf rice Banana leaf rice is one of Malaysians’ favourite dishes We are really excited because there are so many dishes involved in this dish So, to know more about banana leaf rice, check out the link in the description box In this video, I’m going to show you how to cook fish head curry Fish head curry is very delicious because it’s slightly thicker than other fish curries It is also richer although it does not uses coconut milk So, let’s take a look at the cooking process I’m going to show you some tips and tricks to make really delicious fish head curry Let’s start with rice… Now, this is just plain jasmine rice I did not wash it All I’m going to do is just to pan fry it dry At low to medium heat All we’re going to do is to ensure that it gets browned Then we’re going to put it aside What rice does here is to actually thicken the curry There are actually more reasons why we use rice in this dish So, to know more, check out the website, While waiting for the rice to brown, we’re going to blend these ingredients Garlic, shallots and also dried chilies which are soaked and also deseeded I almost forgot… ginger With some tamarind paste… we’re going to add water to it Mix well Once the solution is mixed well, we’re going to add it to the fish Marinate the fish for about 10 to 15 minutes with this water This would also help to get rid of the fishiness from the fish In this recipe, I’m using pink sea bream Use any white fishes, if you like Fishes like salmon would be too oily The taste would be too strong We want to taste the curry here instead So, here I have pink sea bream I’d cut it into 3 parts Of course, for fish head curry, you need to have fish head So, if you don’t want to use it, you may also use other parts of fishes like the fillet or you want to use the tail itself It’s really up to you Now, we’re going to let it sit for a while The rice had already browned This is the colour we expected Just going to put it aside Now that the rice is browned, all I’m going to do is to add it into a pestle and mortar Just crush it until it’s fine In this recipe I’m using a premixed fish curry powder Now, you can get this at Indian stores In Malaysia or Singapore, you can just go the supermarket and look for fish curry powder Now, if you don’t have it, use any curry powder mixture that is meant for meat, fishes or seafood That would also do the trick If you want to make your own curry powder which is meant for fish or also meat, go head on to our website, That’s where you can also request for recipes like this So, quickly go on to the website Let me know Pause this video first Go there and come back… I’ll show you what to do with this curry powder Now, for this curry powder, I’m going to add a bit of water All we’re going to do is to mix it until it turns into a paste Now that we have the blended ingredients, the curry paste, it’s time to cook So, over here in the wok, I have a bit of oil We’re going to add some sliced brown onions Once you can smell the onions, that’s when we’re going to add curry leaves Give it a few quick stirs and that’s when we’re going to add mustard seeds and also fenugreek seeds If you hear the popping of the mustard seeds, that’s when we’re going to add the blended ingredients As usual, stir fry for a while until it turns slightly reddish… slightly darker in colour Then, we’re going to continue with cooking As you can see that the oil is beginning to separate That’s when we can add the curry powder paste Now once again, when you realized that the oil starts to separate, that’s when we can add rice that we’d crushed earlier and also water After adding water, increase the heat to let it boil Now that it’s beginning to boil, we’ll add the fish At the same time… vegetables So, we have ladyfingers/okra, tomatoes and also brinjals/aubergines Now, allow this fish to boil for about 8 to 10 minutes depending on the size of the fish that you have This whole fish that I bought is about 1kg So, I’m going to boil it for about 8 to 10 minutes until it’s just cooked… just nice We’re not going to overcook the fish We’re going to take it out and set it aside So, if you go to ‘mamak’ stalls or a banana leaf rice restaurant, you’ll realize that sometimes the fish head is just placed by itself on a plate or on a tray That’s because they don’t want to overcook the fish We’re going to do the same Just before serving, we’re going to add it back into the curry Let’s wait until this boils The fish is fully cooked So, let’s remove it Right now, we’re just going to let this curry simmer for about another 40 minutes Now, by doing so, you’re going to let the curry release its flavours That’s why… leave it aside Don’t do anything We would also want the vegetables to be really soft too Now, it’s really up to you how soft you want it to be I like it really soft but not mushy soft Just soft and nice as you bite into it, as you sink your teeth into it So, let’s leave this aside Before that, I’m going to add a bit of sugar just to sweeten the curry A bit of salt and a little bit of tamarind paste So, this is going to make the curry a little bit more flavourful Of course, although salt is very important in this dish So, go easy… less is more Mix well As always, I like to just quickly give it a taste test Hmmm… so delicious Now, give it another 40 minutes We’ll get back to it The curry had been simmering for about 40 minutes Take a look at it Beautiful… gorgeous… it’s darker in colour It’s also really rich and thick I know that you can’t wait to taste this Before that, we will need to add the meat back into the curry Just increase the heat Let it boil and then, you can switch the stove off Just like that… increase the heat, let it boil Then, you can turn off the stove It is beginning to boil, so turn the stove off That’s about it Fish head curry is ready It looks so good In the whole banana leaf rice series, this recipe is the toughest If you think that you can conquer this recipe, you can conquer the other recipes They are just so simple Now, before I let you go, remember to subscribe to our channel if you have not Of course, we are all waiting for the taste test I am also really waiting for it Now, I’m going to try it First, let’s take a look at the curry So, it’s really thick and nice Beautiful colours Going to take a little to taste Guys, this is the fish head curry recipe that you are looking for Trust me, it’s just so good Then, I’m just going to take a pinch of meat The fish is not overcooked… it’s just nicely cooked and then we removed it, remember? I cannot wait to flood my rice with this Okay… Hmmm… This is just so good So good… Try it out… tell me what you think I really cannot imagine if you were to tell me this is not good It’s just so delicious I’m going to have banana leaf rice in Germany So, where are you making your banana leaf rice? Tell me in the comment section below I cannot wait to see you on the website because we have just so much more functions and fun things on the website So, head on to Till then, as always, I wish you, happy cooking!

    Boaters in awe as whale spotted in Boston Harbor
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    Boaters in awe as whale spotted in Boston Harbor

    November 4, 2019