YT for next: Youtube daily May 27 2017

>>LAST MONTH THE DEPARTMENT OF LABOR ALLEGED SIGNIFICANT PAY

DISPARITY BETWEEN MALE AND FEMALE EMPLOYEES AT GOOGLE.

NOW

IT LOOKS LIKE GOOGLE TRIED TO BLOCK MEDIA COVERAGE OF THEIR

GENDER DISCRIMINATION CASE AND PREVENT FREE SPEECH IN THE

PROCESS.

BASICALLY THE DEPARTMENT OF LABOR ASKED FOR

SALARY HISTORY DATA FROM GOOGLE.

GOOGLE SAID NO THANK YOU.

THE

DEPARTMENT OF LABOR SAID YOU CAN'T DO THAT BECAUSE YOU HAVE

TO FOLLOW EQUAL PAY ACTS BECAUSE THEY ARE A GOVERNMENT

CONTRACTOR.

GOOGLE SAID THEY DID NOT WANT TO, AND WITH THE

HISTORY DATA THE DEPARTMENT OF LABOR DID HAVE THEY FOUND

SIGNIFICANT PAY GAPS BETWEEN MALE AND FEMALE EMPLOYEES.

THE

GUARDIAN REPORTED THERE WAS A PAY DISPARITY AND GOOGLE STILL

SAID THERE IS NO GAP HERE.

GOOGLE IS

STILL REFUSING TO

HAND

OVER THE DATA

THEY

ARE GOING TO

COURT

FOR THAT.

For more infomation >> Google Covering Up Scandal? - Duration: 12:39.

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

Showcase on Bag-O-Day Crochet & More, Sara Sach, and Hectanooga1 - Duration: 2:44.

Hi! I'm Donna Wolfe from naztazia.com

Instead of making something today I'd

like to showcase some of my friends who

are crochet or knitting designers. The

first person I'd like to introduce you

to is Crystal from the Bag-O-Day Crochet

& More channel on YouTube. Crystal is a

married mom of five children. She lives

in a small town in Illinois and

homeschools her children. In her spare

time she designs patterns for her

YouTube channel. You probably recognize

some of her amazing clothing, baby

outfits, kitchen accessories, and of

course her beautiful handbags. You can

also catch her on Instagram and Facebook,

where she shares posts from her fans and

her friends. So please subscribe to her

on YouTube at Bag-O-Day Crochet & More.

The second person I'd like to introduce

you to is Sara Sach from Posh Pooch

Designs. Sara's business started when

she adopted her two Chihuahuas -Maximo and

Rosie Bell. Originally she designed

clothing for dogs but has expanded her

work to include other crochet patterns

as well as knitting patterns. Her motto

is patterns for pooches, patterns for

people, and patterns for fun. You can also

find her on her website and Facebook

page. So please subscribe to her on

YouTube at Sara Sach or search for Posh

Pooch Designs. Finally I'd like to

introduce you to

Emi from the Hectannoga1 YouTube

channel. Hi everyone this is Emi from

Hectanooga1 on YouTube. And first I want

to thank Donna for doing this showcase.

That is so generous and lovely of her.

And then I want to invite you all to come

over to my channel. I have over 1,400

how-to videos on knitting, crochet, paper

crafts, jewelry making, fabric flowers, a

bit of sewing, some cooking videos. So I

hope you'll drop by, have a visit, maybe

take a peek at some of my videos. Maybe

subscribe. And again I want to thank

Donna for being so generous in doing

this showcase. So big thank you Donna.

Thanks so much Emi! Please check out my

friends Crystal,

Sara, and Emi on their YouTube channel

and their other social media sites. I

hope this video has helped you. Be sure

you are subscribed to my channel to get

notified of new videos from me each week.

Feel free to like and comment on this

video. Check out the description or the

info button of this video for more

information. And please visit

naztazia.com for more tips and tricks on

Creative Self-Sufficient Living.

For more infomation >> Showcase on Bag-O-Day Crochet & More, Sara Sach, and Hectanooga1 - Duration: 2:44.

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

Lesson 0 (Optimized) = Basic Industrial Controls - Duration: 30:51.

Hello! Welcome to this video.

This video is about the basic understanding of NO and NC Switches , series and parallel circuits

some relay logics - Latching and Interlocking, Unlatching

So we will understand how these things are done, before learning the PLC we will see how these things can be controlled!

and what are the basic fundamentals of NO and NC

so...initially i am going to make a series AND gate´- Alright!

So for that, i am going to use two switches.

OK, i have to give a name here, so i am naming as A or B

so you can assume these names

This is my second switch and i'm naming it as 'B'

Now this switch is Push Button - Normally Open - Alright

This is having a spring loaded button in reality

This is a symbol for that!

If you push that, it will make a contact

If you release it, by spring action - it will go back to its initial position

So i am having these two push buttons

Now let's take output component!

This is going to be two input 'AND' gate

It a realization of 'AND' gate in electrical control

So i am naming it as 'X'

So .. We can assume that - this indicator runs on LINE and Neutral

So we need some power sources

So let's have 'L1' here

And 'Neutral' here

Now to complete the circuit - To actually actuate this

Actuator or indicator

What does it require - a LINE and NUETRAL

A high potential and low potential

So generally we connect low potential directly to one end of this indicator

And this high potential comes from the switches ! How does it come?

So we have to connect something like this

So LINE is connected to one end of switch

Second end goes to this end.

And this end goes to this end

So now, it's very common to understand - that if i press this one (A)

Then i need to press this one (B) as well - To pass the LINE from here to the indicator

So let's check that - For that, i need to start the simulation.

Now this is my first button

And you can see this - this LINE has changed its color

This is GREEN. - This 'GREEN' is upto this point i.e. NEUTRAL is coming here.

So i have to transfer this 'LINE' to 'X' terminals

So for that i have to press this (A) first

So let me just press it

So now this signal (LIVE) is going here

Now if i press this one (B), it (X) will be ON.

So that is a realization of AND gate

In which if both inputs (A and B) are HIGH, Output is HIGH

If any of the input (A or B) is HIGH and other one is OFF, the output will not be ON

If both inputs are OFF, output will be OFF

So that's what happens in 'AND' gate or a we call it 'Series circuit'.

So that was a 'Series circuit' - I will write it here!

Alright so !

Next we are going to do is: We call it 'Parallel circuit'!

In Parallel - which is actually a representation of - 'OR Gate'

In which if you press any of the switch - Output should be ON.

So in that case, What do i need is !

I have to press any of the switch - Output should be ON

If i press both (Inputs),then again Output should be ON !

So for that i have to connect this (B) in parallel

It has to be connected like this

Now these inputs are in parallel

So if i press any of the input (A or B), LINE will pass

and it will go to the 'X' indicator.

And this will turn 'ON' the LIGHT

So that says - If any of the Input or both the inputs are 'ON' the LIGHT is ON

Or of only is ON- Light is ON

Ok so, this was Series and Parallel circuit

This is the realization of 'OR' Gate

let me write it here..

If i have to write boolean of that, I can write like this.

A + B = X

This is the boolean or OR gate

and for AND gate

It is

This is A.B = X

So this (.) dot represented here is AND Gate operation.

This '+' represents 'OR' gate

So, there is one more GATE which comes under the category of Primary gates!

These all are the Primary gates

'AND' gate is Primary, 'OR' is primary and the third one is 'NOT' gate

So let me write here..

In that case,

This is the realization

That's actually A^ =A, i cannot write symbol (bar) in my keyboard

there is no symbol (bar) here

So i am taking this symbol as a 'bar'

A^ = A , ^ means inverse

A inverse is equals to A

So what does that mean?

Suppose this is my input

And

Let me rename it as 'A'

And from that - i will be using another switch - which is called Normally closed

Alright

this is normally closed switch

this one is normally open

In normally closed, it will always pass the signal, even if you are not pressing the switch

Ok! It's the opposite of that one (B - Normally open)

So if i press this button (A)

If i actuate this- the output will be OFF

If i release this, this (output) will be ON

So that is what NOT gate does!

If you provide signal to NOT gate - If the input is HIGH - Output is LOW

So if the input is HIGH - This represents HIGH input for A- Output is LOW - Output is OFF

But if the Input is LOW in NOT gate - the output is HIGH

So the input is LOW here, - there is no INPUT, i am not pressing it (switch)

The output is HIGH

If i press it, this means INPUT is HIGH - so Output is LOW

So that is the basic representation of NOT gate

This is a NC switch - Actuating the indicator.

Alright!

So these are the three primary gates and its realization in electrical control

in electrical circuits

For more infomation >> Lesson 0 (Optimized) = Basic Industrial Controls - Duration: 30:51.

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

Paying tribute to our nation's finest - Duration: 2:55.

LIVE IN LODI.

KRISTE THEY HAVE THEIR

OFFICIAL REMEMBRANCE CEREMONY ON

MONDAY.

TODAY, THERE ARE DOZENS OF

PEOPLE GATHERED TO PREPARE TO

DECORATE THE CEMETERY IN PLACE

FLAGS ON ALL THE GRAVESITES OF

THE VETERANS HERE.

ABOUT 1500 FLAGS IN TOTAL.

KAYDEN KEN IS NINE YEARS OLD.

YOU ARE A CUB SCOUT HERE.

TELL ME WHAT YOU GUYS ARE DOING.

>> WE ARE HONORING THE SOLDIERS

WHO EITHER DIED IN BATTLE OR

LIVED THROUGH THE BATTLE AND

RETIRED AND DIED OF OLD AGE.

KRISTEN: YOU OBVIOUSLY KNOW WHAT

MEMORIAL DAY IS ALL ABOUT.

WHAT IS YOUR JOB OUT HERE TODAY?

WE ARE PLANTING FLAGS ON ALL

THE GRAVES OF T SOLDIERS SO

PEOPLE CAN RECOGNIZE THEM.

KRISTEN: VERY GOOD.

THANK YOU FOR TALKING WITH US.

YOU ARE THE CUBMASTER.

I KNOW YOU'VE BROUGHT THESE KIDS

OUT HERE BEFORE.

WHY IS THIS SO IMPORTANT?

>> IT'S OPPORTUNITY FOR

ANOTHER CHANCE AT COMMITTEE

SERVICE, TO BEGI WITH --

COMMUNITY SERVICE HIM A TO BEGIN

WITH.

-- AT COMMUNITY SERVICE, TO

BEGIN WITH.

PLACING A FLAG ON THOSE THAT

HAVE SERVED AND READING THE

NAMES AND DAT, THEY ARE

ACKNOWLEDGING THE FA THAT

THESE PEOPLE ARE NEVER GOING TO

BE FORGOTTEN EVER.

WE WANT TO HONOR THEM TODAY BY

TAKING PERSONAL TIME TO PUT THAT

FLAG ON TH GRAVE.

KRISTEN: YOU HAVE PREPARED THEM.

HE KNOWS WHAT HE'S TALKING

ABOUT.

HOW DO YOU HAVE DISCUSSIONS WITH

THE KIDS ABOUT A MORAL THEY --

MEMORIAL DAY?

WE HAVE A PACK MEETING ONCE A

WEEK.

WHEN WE ANNOUNCED THE DIFFERENT

EVENTS COME I GIVE THEM THE

REASONS WHY WE DO THIS.

I MAKE SURE THEY UNDERSTAND WHY.

THAT'S WHAT WE ARE DOING TODAY.

KRISTEN: THANK YOU FOR TALKING

WITH US.

YOU ARE DOING A GREAT JOB.

WE HAVE SEEN SEVERAL OF THE CUB

SCOUTS AND SOME GIRL SCOUTS OUT

HERE.

ALL OF THEM TAKING PART IN THIS

DECORATING, PLACING FLAGS AT ALL

THE GRAVESITES IN ADVANCE OF

THEI REMEMBRANCE CEREMONY

MONDAY AT 9:00 A.M.

THE COMMUNITY IS INVITED TO COME

For more infomation >> Paying tribute to our nation's finest - Duration: 2:55.

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

Garmi Mein Roza Rakhne Ka Asan Tarika | Pyas Ki Shiddat May Kami | My help in Health 27-05-2017 - Duration: 1:37.

Garmi Mein Roza Rakhne Ka Asan Tarika | Pyas Ki Shiddat May Kami | My help in Health 27-05-2017

For more infomation >> Garmi Mein Roza Rakhne Ka Asan Tarika | Pyas Ki Shiddat May Kami | My help in Health 27-05-2017 - Duration: 1:37.

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

Multi Layer Stencil Art of Louis Wain Cats // ART VLOG 182 - Duration: 10:39.

MULTI LAYER STENCIL ART OF LOUIS WAIN CATS

I CAN'T SHOW YOU HOW WE GONNA MAKE

THE STENCIL ON THIS WALL TODAY,

THE CAT MUSEUM, BUT I CAN SHOW YOU

HOW WE CUT ALL THAT STUFF

ART VLOG NO 182

For more infomation >> Multi Layer Stencil Art of Louis Wain Cats // ART VLOG 182 - Duration: 10:39.

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

Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed (In Julia's Kitchen with Master Chefs) - Duration: 24:55.

Hello, I'm Julia Child.

Welcome to my house and to my kitchen

and to another culinary adventure

with one of America's Master Chefs.

From Richmond, Virginia

and his restaurant, the Frog and The Redneck...

my guest today is Chef Jimmy Sneed.

Jimmy Sneed is going to do us

his famous soft-shell crabs

with cole slaw and pasta.

that sounds wonderful, Jimmy.

It's a great dish.

I think we'd all like to know a lot

about soft-shell crabs

because now we can get them.

But we don't know enough about them.

Well, soft-shell crabs are so-called

Because they've shed their hard shell.

And everything about the crab is completely edible.

With the exception of a few parts

that we're going to take off here now.

All right, would you like to do that with us?

I'd like to see. How you do it?

So first, you go where the brain is...

Take that off.

And then you take out the gills on either side.

Those are just like a lobster's gills

they're Inedible.

Then you take off the apron on the back.

And once you've done that

You want to give a little squeeze.

Right in the center.

And this takes out a little sand sac

and the tomalley...

The stomach of the crab. You don't eat the tomalley?

Some people like it. Yeah, I like it.

Some people find it a little bitter, so we take that out.

And you also have a very similar product

Right here under the wing

Which looks like the tamale

But that's stored fat.

And that's very good.

That's all there is to... Well, that's much easier...

I always thought you had to pull out the intestines

No, no, no.

Would you like to clean one? Sure.

Cut the... I cut the front off.

And that's where the brain is.

Okay, now you lift up each side of the wing

And you cut the gill.

But is the gill kind of...

It's kind of fibrous.

They call it the "dead man's fingers". Oh.

It looks like grey fingers laying across the back.

Is it very much like the lobster?

Very much, and then the apron on the back.

Oh, there's the back.

Yeah, let's open that up.

Now just snip that off.

Just open it up and cut it off. Yeah.

Now which end do I squeeze now?

You squeeze it from the front.

You see this little sac right here...yeap.

It usually has a little sand in it

and that's right behind the eyes.

Give it one squeeze, and just pull that out.

And there it is. There it is.

All right, so these are the three crabs

That we're going to sauté up a little bit later.

And how long will they keep

after you've cleaned them?

Once you've done this...

I wouldn't keep them past a day. Yeah.

We're just going to serve it with a fresh pasta...

Which we're going to make here, and a little cole slaw.

It's very light, it's a summer dish...

Because that's the only time that crabs shed...

Is between May and September.

So, in keeping In line

With the simplicity of the food I like to cook

and I like to serve...

We're going to make the most simple of all dishes

Fresh pasta. Good.

And it's simple and it's great.

Fresh pasta is one of the great foods of the world

and it has two ingredients.

And anybody in the world can make pasta.

It has flour, and it has eggs.

Okay, so we're going to take...

What I do is I use half semolina flour

and half white flour, all-purpose white flour.

Yeah.

The portions in this aren't too important?

That's about a cup of stuff

you've got in there.

I purposefully did not measure

To prove a point here which I'll show

and that is

it is absolutely impossible to Mess up pasta. Good.

For anybody, anybody at home.

A three-year-old child can do this.

What I've got in here now

And I'm just going by what looks right to me

is I've got three yolks, and one whole egg.

And these are beautiful Yolks.

I don't know where these yolks came from

they're beautiful. Massachusetts Yolks.

And then we're going to put some salt in there

so that when you cook your pasta

you've actually got some salt in the dough.

And this again, is a matter of taste.

And after we Make the dough

We'll break a little piece off and taste it

to see if it's got the right amount of salt for us.

Okay?

Now, you mix this all together.

Here's why we don't like to measure.

For one thing...

It's very difficult to measure eggs.

How big an egg actually turns out to be.

And when we discover

That we've got a pasta here that's too wet

then all we have to do

is add a little bit more flour to it.

So, we've added just a little bit more flour

and I'm going to add a little bit of semolina

so that the balance is right.

If I put too much flour in...

And it's too dry...

I merely add a little bit of egg.

So the worst thing that could happen

is that you end up with a ball of pasta

maybe this big.

You could always put It in the freezer.

We're going to work this. That's pretty stiff dough.

This is nice.

We get the consistency we want

which is fairly soft and pliable

But not wet to the feel. Yeah.

And if it were a little bit too wet

just fold in some more flour like this.

So, we're going to work this...

And there's no water in there?

There's no water at all...

JUST EGG POWER EXACTLY.

NOW WHAT WE'RE GOING TO DO HERE FOR COLOR IS

WE'RE GOING TO ADD A LITTLE BIT OF SAFFRON

THAT WE'VE STEEPED IN HOT WATER.

SO WE'RE GOING TO PUT SOME OF THIS SAFFRON IN HERE...

THAT'S EXPENSIVE STUFF.

THIS WOULD BE THE MOST EXPENSIVE SPICE

IN THE WORLD.YEAH.

SO WE DON'T USE MUCH OF IT.

NOW, AS FAR AS COLORING GOES

THERE'S AN INFINITE NUMBER OF FLAVORINGS AND COLORINGS

THAT YOU COULD ADD TO PASTA.

YOU CAN ADD GREEN PARSLEY PUREE...

YOU COULD ADD FRESH DILL, YOU COULD ADD CHIVE...

YOU COULD ADD SQUID... BEET JUICE?

BEET JUICE IS WONDERFUL WITH PASTA.

IF YOU LIKE THAT COLOR.

OKAY, AFTER THE SAFFRON THREADS

HAVE STEEPED IN THE HOT WATER

WE CAN STRAIN A LITTLE BIT OF THAT INTO HERE.

OKAY?

SO NOW WE'RE GOING TO HAVE TO WORK THIS

AND YOU DON'T HAVE TO WORRY TOO MUCH ABOUT...

ABOUT WORKING IT UNIFORMLY

BECAUSE AS WE ROLL IT THROUGH THE MACHINE...

WE'RE GOING TO KEEP FOLDING IT OVER...YEAH.

IT'S GOING TO INCORPORATE ITSELF INTO IT.

OKAY.

SO NOW, YOU KNOW, WE WERE VERY LUCKY

WE ACTUALLY COULD HAVE DONE THIS

WITHOUT ADDING ANY SAFFRON

BECAUSE THESE YOLKS WERE SO YELLOW...

I DON'T KNOW WHERE THEY CAME FROM.

OKAY, SO NOW WE'VE GOT THE TEXTURE WE WANT.

IT'S NICE AND DOUGHY AND NOT STICKY TO THE TOUCH.

SO WE'RE GOING TO DUST THIS WITH A LITTLE FLOUR

AND WRAP IT IN PLASTIC WRAP

AND THEN SET THAT ASIDE TO REST. YEAH.

AND HERE WE'VE GOT ONE THAT WE MADE YESTERDAY

AND IT'S RESTED

AND YOU SEE THE CONSISTENCY OF THIS?

THIS IS STILL GOOD.

IT LOOKS AND FEELS MUCH DRIER, YES.

YEAH, THIS IS A LITTLE DENSER

JUST FROM HAVING RESTED

AND IT'S STILL A LITTLE BIT COLD

FROM BEING IN THE REFRIGERATOR.

OKAY, SO WHAT WE'RE GOING TO DO WITH THIS NOW

IS WE'RE GOING TO WORK THIS

THROUGH THE PASTA MACHINE.

THAT IS A LOVELY COLOR INSIDE...

THAT'S VERY YELLOW. NICE AND YELLOW...

AND IT DOESN'T HAVE AN INTENSE FLAVOR OF SAFFRON.

IT'S JUST GOT A VERY LIGHT SAFFRON TASTE TO IT.

A LITTLE BIT.

OKAY, SO WE'RE GOING TO TAKE THIS NOW...

WE'RE GOING TO RUN IT THROUGH THE MACHINE.

AND EACH TIME YOU DO...

YOU'RE GOING TO HAVE TO ADD A LITTLE BIT OF FLOUR

TO MAKE SURE THAT IT DOESN'T STICK.

THIS IS A HAND-CRANK PASTA MACHINE...

EXACTLY WHAT YOU CAN FIND AT THE COOKWARE STORES.

WELL, THIS IS AN INDUSTRIAL SIZE?

IT IS INDEED.

I THINK ANYONE SHOULD GET THAT.

THEY DON'T COST MUCH, DO THEY?

THIS BIG ONE WAS ABOUT $500. THAT MUCH?

BUT YOU CAN BUY THEM FOR ABOUT $45 AT A COOKWARE STORE.

OKAY, SO EACH TIME WE PUT IT IN NOW

WE'RE GOING TO CLOSE THE ROLLERS A LITTLE BIT MORE

AND IT GETS THINNER AND THINNER...

OH, IT HAS A KNOB OVER THERE.

IT DOES... AND WE'RE GOING TO FOLD IT OVER

AND WE'RE FOLDING IT OVER FOR TWO REASONS.

ONE IS TO SQUARE UP THE EDGES...

SO THAT THEY MAKE A NICE STRAIGHT LINE

AND ANOTHER IS TO MAKE SURE THAT EVERYTHING...

THE COLOR AND ALL IS INCORPORATED EVENLY THROUGHOUT.

SO NOW WE'RE GOING TO HAVE TO OPEN THEM UP

JUST A LITTLE BIT.

AND AGAIN, EACH TIME WE PASS IT THROUGH...

WE GIVE IT A LITTLE BIT OF FLOUR

AND WE CRANK IT DOWN ANOTHER NOTCH

FOLD IT ONE MORE TIME, AND THEN WORK IT OUT.

HOW OFTEN SHOULD YOU FOLD IT ON THE WHOLE?

WELL REALLY, YOU NEED TO DO IT

AT LEAST SIX OR SEVEN TIMES

TO MAKE SURE EVERYTHING'S FULLY INCORPORATED.

IT'S REALLY A QUESTION OF APPEARANCE.

IF THE COLOR'S NICE AND UNIFORM THROUGHOUT

AND IF THE EDGES START LOOKING NICE AND STRAIGHT.

OKAY NOW, I'M GOING TO TAKE IT DOWN.

EACH TIME I PASS IT THROUGH TO MAKE IT THINNER...

I'M GOING TO ADD A LITTLE FLOUR TO IT EACH TIME.

JUST A LITTLE BIT, JUST ENOUGH TO COAT IT.

IF YOU DON'T HAVE A PASTA MACHINE

THIS IS VERY EASILY DONE WITH A ROLLING PIN.

YOU ROLL IT OUT THINNER AND THINNER.

IT'S DIFFICULT TO GET IT MAYBE THIS THIN.

THAT'S THE WAY THE OLD ITALIAN GRANDMOTHERS USED TO DO IT.

YOU'RE EXACTLY RIGHT.

I'M JUST ABOUT THERE.

WE'RE JUST ABOUT THE CONSISTENCY I LIKE IT.

IT'S FUN TO DO, ISN'T IT?

OKAY, NOW WE'RE GOING TO CUT THE PASTA.

ALL RIGHT, NOW TO CUT THIS...

IT'S REALLY VERY EASY.

THE TRICK HERE IS YOU WANT LOTS OF FLOUR...YEAH.

SO THAT WE CAN CUT IT.

SO WE'RE GOING TO REALLY PUT...

A NICE LAYER OF FLOUR ON TOP OF THIS.

SO IT'S NOT GOING TO STICK TOGETHER, RIGHT?

THAT'S SO IT WON'T STICK TOGETHER

BECAUSE WE'RE GOING TO ROLL THIS NOW.

YOU START BY FOLDING IT A COUPLE TIMES

ABOUT AN INCH WIDE

AND THEN JUST GO AHEAD AND ROLL IT.

SO, YOU'RE GOING TO MAKE A CHIFFONNADE.

WE'RE GOING TO MAKE THIS

REALLY LOOK LIKE IT'S HOMEMADE.

NOW YOU'VE GOT THE END PIECE HERE WHICH YOU WANT TO TAKE OFF

BECAUSE THE EDGES ARE KIND OF JAGGED

SO IT'S NOT ALL THAT ATTRACTIVE, BUT VERY TASTY.

THEN YOU CAN MAKE IT...

AS THICK OR THIN AS YOU'D LIKE.

EXACTLY.

ANYBODY CAN DO IT, ANYBODY WITH A KNIFE.

IT'D BE A NICE THING FOR YOUR CHILDREN TO DO.

ARE YOURS MAKING PASTA?

THEY ARE INDEED.

THEY DIDN'T BELIEVE ME

WHEN I TOLD THEM THEY COULDN'T MESS IT UP

UNTIL THEY ACTUALLY TRIED IT.

WE'VE GOT A COAT HANGER... THAT'S GREAT.

THIS IS A PLASTIC COAT HANGER.

THE WIRE ONES DON'T WORK VERY WELL...

BECAUSE THE WEIGHT OF THE PASTA ON THE WIRE

TENDS TO BREAK THE PASTA.

YOU COULD COOK THIS RIGHT AWAY

AND IT WILL COOK IN 15 OR 20 SECONDS, OKAY?

OR YOU COULD LET IT DRY.

FIND A CONVENIENT PLACE IN THE HOUSE TO SET THAT UP

AND LET IT DRY.

AND, THEN IT TAKES MAYBE A MINUTE TO COOK IT.

YEAH, THAT'S WONDERFUL.

HERE WE'RE GOING TO MAKE

THE DRESSING FOR THE COLE SLAW. YEAH.

ALL RIGHT, SO WE'VE GOT OUR SUGAR

AND OUR WATER BOILING TOGETHER HERE.

SUGAR TENDS TO HOLD A LOT OF BACTERIA

SO YOU ALWAYS PRETTY MUCH WANT TO BOIL THE SUGAR.

SO TO THIS WE'RE GOING TO ADD

A VERY TRADITIONAL CHESAPEAKE BAY SPICE.

THIS IS OLD BAY SEASONING.

THIS IS A SEASONING THEY USE TO BOIL CRABS WITH.

IF I DIDN'T HAVE OLD BAY SEASONING...

LET'S SEE WHAT WE'VE GOT IN HERE.

THIS CAN BE FOUND EVERYWHERE.

EVEN IN BOSTON, MASS? I GUARANTEE IT.

AND WE'RE GOING TO ADD

SOME FRESHLY GROUND BLACK PEPPER TO THAT.

I'M GOING TO ADD A LITTLE BIT OF SALT.

WE'RE GOING TO LET THAT COME TO A BOIL.YEAP.

AND WHEN IT DOES, WE'RE GOING TO TAKE IT OFF

AND WE'RE GOING TO LET IT COOL.

YEAP, THERE WE GO.

OKAY, WHILE THAT'S GOING ON...

TO ADD A LITTLE BIT OF COLOR TO THIS DISH...

WE'LL ADD JULIENNED RED AND YELLOW PEPPERS.

WE BLANCH MOST ALL OF OUR VEGETABLES

IN RAPIDLY BOILING, SALTED WATER.

WE'RE GOING TO DO THAT

WITH ALL THE VEGETABLES THAT WE SERVE HERE TODAY.

AND AGAIN, WE TAKE OUT THE SEEDS. YEAP.

SO BY BLANCHING THESE VEGETABLES FIRST...

BEFORE YOU USE THEM IN SALTED WATER

YOU TAKE OUT THE BITTERNESS

SO THEY HAVE MUCH MORE OF THEIR OWN NATURAL FLAVOR.

OKAY AND NOW...

WE ALWAYS LIKE TO CUT THIS SKIN SIDE DOWN

BECAUSE THE SKIN IS TOUGH

AND THE KNIFE HAS A TENDENCY TO SLIP OFF THAT.

AND YOU MIGHT CUT YOURSELF.

SO WE'RE GOING TO DO IT SKIN SIDE DOWN HERE

INTO NICE LITTLE STRIPS.

SINCE THIS IS GOING IN THE COLE SLAW

WE WANT TO CUT THOSE IN HALF ONE TIME.

NOT TWO HALVES, BUT...

LIKE THAT.

OKAY -- AND WE'LL DO THE SAME WITH THE YELLOW.

SO YOU TAKE YOUR WATER

AND THIS IS VERY IMPORTANT.

I THINK THE SINGLE, MOST BASIC FUNDAMENTAL ABOUT COOKING

THAT I LEARNED FROM THE FRENCH

IS THE USE OF SEA SALT.

AND YOU REALLY NEED TO PUT A FAIR AMOUNT INTO IT

BECAUSE YOU WANT TO COOK SALT INTO YOUR FOOD

YOU DON'T REALLY WANT TO ADD SALT TO THE TOP OF IT.

SO WE'RE GOING TO, NOW THAT WE'VE GOT THAT...

AND YOU ALWAYS USE SEA SALT?

ALWAYS USE SEA SALT.

IT'S GOT SEVERAL DIFFERENT KINDS OF SALT IN IT...

AND IT ALSO DOESN'T HAVE IODINE.

SO THOSE ARE JUST GOING TO BLANCH NOW

JUST TILL ABOUT 15 SECONDS OF BOILING.

AND AGAIN, YOU'RE NOT TRYING TO COOK THESE.

YOU'RE JUST GIVING THEM A QUICK BLANCH

TO REDUCE THE BITTERNESS THAT'S IN THEM.

AND THAT'S JUST 15 SECONDS

OF BOILING THERE.

OKAY, AND THEN YOU PUT IT IMMEDIATELY INTO ICE WATER

AND THIS DOES TWO THINGS...

OF COURSE THIS HELPS RETAIN THE COLOR.

IN FACT, IT MAKES THEM A LITTLE BIT BRIGHTER

THAN THEY ORIGINALLY WERE.

AND THAT KEEPS THE TEXTURE TOO?

AND IT KEEPS THEM FROM OVERCOOKING. YEAH.

BECAUSE IF YOU DON'T PUT THEM IN ICE WATER

THE HEAT THAT'S IN THEM NOW

WILL CONTINUE TO COOK THEM.

OKAY, NOW WE'RE GOING TO PUT SOME CARROTS

INTO THIS DISH TOO.

WE'RE GOING TO WANT TO JULIENNE THIS.

AND THIS IS A FRENCH MANDOLINE

THAT COSTS $260.

IT'S A GOOD TOOL.

YOU HAVE TO TREAT THEM WITH CARE.

AND YOU'RE GOING TO WANT

TO TAKE THIS DOWN TO THE CENTER.

YOU'RE NOT GOING TO WANT TO GET THE CENTER, REALLY.

AND THESE ARE A LITTLE BIT LONG NOW

SO WE'RE JUST GOING TO LINE THESE UP.

AND AGAIN, GIVE THEM ONE CUT.

SO I'M GOING TO PUT THAT IN THE BOWL.

OUR PEPPERS NOW NEED TO BE DRAINED.

THAT'S A BEAUTIFUL COLOR, ISN'T IT?

YEAH, THIS IS GOING TO ADD A NICE COLOR.

AND THEY'RE STILL CRISP.

OH, THEY'RE BEAUTIFUL.

THAT'S A VERY GOOD IDEA, I THINK.

OKAY, SO WE'RE GOING TO ADD SOME SCALLION NOW

WHICH ADDS ANOTHER DIMENSION OF COLOR.

WE'RE JUST GOING TO TAKE THE ENDS OFF HERE

THAT HAVE GOTTEN A LITTLE BIT DRY.

AND WE'RE JUST GOING TO SLICE THE SCALLIONS.

YOU'RE GOING TO USE ALL THE GREEN TOO?

YEAH, I LIKE THE GREEN, IT GIVES A NICE COLOR

AND IT GIVES A NICE ONIONY FLAVOR.

AND THEN WE'LL TAKE IT ALL THE WAY RIGHT DOWN

TO NEAR THE ROOTS HERE.

VERY THIN SLICES.

AND THE ROOTS, OF COURSE...

YOU'VE GOT A LITTLE WOODY PART RIGHT NEAR THE END OF THE ROOT

SO YOU'RE NOT GOING TO WANT TO USE THAT.

OKAY, SO NOW WE'VE GOT OUR PEPPERS...

OUR CARROTS, OUR SCALLIONS.

THE ONLY THING LEFT IS THE CABBAGE ITSELF.

AND THIS IS JUST YOUR ORDINARY GREEN CABBAGE

THAT YOU'D FIND IN THE GROCERY STORE.

CUT OUT THE HARD PART THAT YOU DON'T WANT TO USE.

DO YOU EVER USE A FOOD PROCESSOR

TO DO CABBAGE WITH?

I ONCE HAD A FRENCH CHEF TELL ME

IF YOU CAN DO IT BY HAND, DO IT BY HAND

OTHERWISE ONE DAY WE'LL BE OBSOLETE.

SO ACTUALLY THE FOOD PROCESSOR'S...

IF YOU GET THE RIGHT BLADE FOR IT...

IT DOES A FINE JOB.

THE THICK, WOODY PART

YOU DON'T WANT TO USE.NO.

NOW WE'RE GETTING DOWN TO THAT NOW

AND SO WE'LL SET THAT ASIDE.

AND YOU'VE GOT YOUR CABBAGE.

OKAY...

AND NOW ALL WE HAVE HERE...

WE MADE UP A LITTLE BIT EARLIER

SO IT WOULD BE NICE AND COLD.

THAT'S THAT SAUCE WE JUST MADE.

THIS IS THE DRESSING FOR IT.

YOU HAVE TO PUT IT ON COOL. YEAH.

YOU DON'T WANT TO COOK OR WILT THE CABBAGE WITH IT.

YOU WANT TO PUT IT ON A BIT AHEAD OF TIME?

YEAH, YOU WANT IT TO SIT IN THE SAUCE

FOR ABOUT AN HOUR.

AND NOT A LOT LONGER THAN THAT.

TO FINISH IT... WE'VE GOT SOME FRESH GINGER WHICH I LOVE.

I LOVE, I USE A FAIR AMOUNT OF GINGER.

AND WE'RE GOING TO GO AHEAD AND GRATE THAT.

A QUESTION OF PERSONAL TASTE

HOW MUCH OF THIS YOU WANT TO ADD TO IT.

SINCE I'M SOMETHING OF A PURIST

WHEN IT COMES TO SOFT CRABS

AND I DON'T WANT A LOT OF EXTRANEOUS FLAVORS...

VERY SENSIBLE...

SO I PUT MY FLAVOR HERE IN THE SIDE DISH.

LET ME JUST SCRAPE THAT AND USE THAT.

AND NOW YOU'RE GOING TO WANT TO...

YOU'RE GOING TO WANT TO TOSS THIS...

WITH A FORK.

AND GET IT ALL NICELY MIXED.

YOU'RE GOING TO REFRIGERATE THIS...

AND LET IT MARINATE FOR ABOUT AN HOUR.

I'M GONNA TASTE THAT SAUCE.

UM...

I LIKE THAT, IT'S UNUSUAL.

OKAY, SO NOW WE'RE GOING TO TAKE...

WE'RE GOING TO PUT THIS IN THE REFRIGERATOR.

WE'LL SET THIS ASIDE.YEAH.

THE CABBAGE NEEDS TO WILT A BIT ANYWAY --

DOESN'T IT?

IT DOES, YOU DON'T WANT IT TOO CRUNCHY

AND ALSO BY MARINATING IT IN THIS...

YOU TAKE OUT AGAIN...

THE LITTLE BIT OF BITTERNESS IN THE CABBAGE. YEAH, GOOD.

OKAY, NOW WE'RE READY TO SAUT

WE'VE GOT THE THREE CRABS THAT WE'VE CLEANED ALREADY

AND I'VE GOT THEM SKIN SIDE DOWN

SO THAT THE SKIN STAYS IN THE JUICE.YEAH.

I DO THAT SO THE FLOUR STICKS TO IT.

GIVES US A NICE LITTLE BROWN COATING.

I'M GOING TO SET THOSE IN THE FLOUR.

YOU'RE NOT SEASONING THEM AT ALL?

NO SALT, NO PEPPER, NO NOTHING.

YOU DON'T NEED IT...YEAP, GOOD.

THIS IS ONE OF THOSE PRODUCTS

WHERE IT'S BEST EATEN THE WAY IT IS...GOOD...

THOUGH A FIRM BELIEVER IN SALT

THESE ARE SO FRESH NOW...

THEY HAVE A LOT OF SALT WATER IN THEM FROM THE RIVER.GREAT.

SO WE'RE GOING TO GET OUR PAN READY HERE NOW.

WE'RE CLARIFYING SOME BUTTER...

BY THAT, WE'RE SIMMERING IT...

TO SEPARATE THE MILK SOLIDS FROM THE FAT

THE NICE LITTLE FOAM ON TOP WHICH YOU DISCARD.

THE REASON YOU USE CLARIFIED BUTTER FOR THIS DISH

IS BECAUSE WHOLE BUTTER WILL BURN

AT THE TEMPERATURES WE'RE USING.

BECAUSE OF THE BURNING

WE'RE GOING TO USE A LITTLE BIT OF CANOLA OIL

AND ONCE AGAIN...

THAT'S TO RAISE THE TEMPERATURE OF...

OF WHAT YOU CAN COOK WITH HERE.

AND NOW THAT WE'VE SKIMMED IT

WE'RE GOING TO TAKE SOME OF THIS CLARIFIED BUTTER

RIGHT OFF THE TOP

AND WE'RE GOING TO PUT THAT IN HERE.

WE'VE GOT A NICE HOT PAN.

NOW JULIA, WHEN I PUT THESE...

WHEN I PUT THESE CRABS IN THE PAN

WE HAVE TO STAND BACK... YEAH.

BECAUSE WHEN THEY'RE THIS FRESH

THE STEAM BUILDS UP INSIDE OF THEM

BECAUSE THEY'RE JUST LOADED WITH RIVER WATER

AND THEY NEED TO FIND A WAY OUT.

SO THEY'RE GOING TO EXPLODE AT ONE POINT

AND WE DON'T WANT TO BE NEAR THEM WHEN THEY DO.

NOW THE IDEA IS TO PAT OFF AS MUCH OF THIS BUTTER AS WE CAN...

OR FLOUR, RATHER.

I'M STANDING WELL AWAY.

I ALSO AM STANDING WELL AWAY

AND I'VE COOKED SEVERAL THOUSAND OF THESE.

NOW YOU CAN TELL, WE CAN TELL BY THE SIZZLE

THAT WE'VE GOT THE RIGHT TEMPERATURE HERE

BECAUSE IF YOU'RE NOT SIZZLING THEM

YOU'RE UNFORTUNATELY, YOU'RE STEWING THEM.YEAH.

OKAY, NOW THIS ISN'T GOING TO TAKE LONG AT ALL.

THIS IS JUST GOING TO TAKE A MINUTE ON EACH SIDE

SO WE WANT TO MAKE SURE

WE'VE GOT THE RIGHT TEMPERATURE.

YEAH, I CAN SEE WHAT YOU MEAN, POP.

PREDICTION CAME TRUE HERE.

IT'S SMELLING GOOD.

AND WHILE THOSE ARE COOKING...

SINCE THEY'RE NOT GOING TO TAKE LONG

WE'RE GOING TO GO AHEAD

AND ADD THE PASTA TO SOME STOCK HERE.

NOW I ALWAYS COOK MY PASTA IN STOCK

AND IF YOU DON'T MAKE YOUR OWN STOCK

THAN YOU CAN CERTAINLY USE SOME OF THE CANNED STOCKS...

LOW-SALT STOCKS THAT ARE OUT THERE.

AND SINCE THAT'S NOT QUITE BOILING HERE

I'M JUST GONNA COVER THIS

TO BRING IT TO A BOIL.

AND IF YOU EVER START TO LOSE THAT SIZZLE

YOU'RE GOING TO HAVE TO GIVE IT A LITTLE MORE HEAT

IT'S GOT TO SIZZLE THE ENTIRE TIME IT'S COOKING.

OKAY, SO NOW THIS SIDE'S DONE

SO WE'RE GOING TO TURN THEM OVER

AND AS YOU CAN SEE, THAT FLOUR'S GIVEN US A NICE...

NICE LITTLE NUTTY COATING HERE.

AND THERE'S STILL THE POSSIBILITY THESE MIGHT POP

SO WE DON'T WANT TO GET TOO CLOSE TO THEM.

THAT'S BECAUSE ALL THAT STEAM

IS RIGHT IN THERE, ISN'T IT?

THEY'RE JUST SO LOADED WITH MOISTURE.

WE'RE JUST ABOUT THERE WITH THIS

AND I CAN SEE OUR PASTA'S BOILING.

Julia: THAT'S A NICE IDEA, COOKING IT IN THE STOCK.

Sneed: ALWAYS COOK IN A STOCK, IT ADDS A REAL RICHNESS TO IT.

Julia: OF COURSE IT WOULD, YES.

Sneed: OKAY, NOW WE'RE GOING TO TAKE A LITTLE NUGGET

OF COLD BUTTER HERE

AND WE'RE GOING TO ADD THIS TO OUR PASTA.

AND WE'RE GOING TO DO

WHAT THE FRENCH CALL A LITTLE LIAISON.

AND WHAT YOU NEED FOR THAT

IS A LITTLE BIT OF LIQUID IN THE PAN

WHICH IN THIS CASE IS THE STOCK AND COLD BUTTER.

AND NOW WE'RE JUST GOING TO SWIRL IT AROUND...

TO INCORPORATE THAT BUTTER INTO THE STOCK.

AND THAT PAN'S THE RIGHT SHAPE...

FOR SWIRLING, ISN'T IT?

IT'S PERFECT.YEAH.

AND YOU'VE GOT TO KEEP SWIRLING.

OTHERWISE THE BUTTER WILL MELT AND TURN OILY.

BUT AS YOU CAN SEE NOW

WE'RE MAKING A NICE FINE LITTLE BUTTER SAUCE

THAT'S GOING TO LAY OVER THE PASTA.

ALL RIGHT, THE CRABS ARE DONE.

WE'RE GOING TO LAY THEM ON THE PLATE.

HOW DO YOU TELL THAT THEY'RE DONE?

WELL, BY VIRTUE OF THE FACT...

THAT IT JUST TAKES A FEW SECONDS TO STEAM THEM INSIDE.

WELL, IT IS JUST A VERY, VERY SHORT TIME ANYWAY?

ABOUT A MINUTE PER SIDE.

SO WE'VE GOT THAT...

WE'VE GOT OUR PASTA.

WE'RE GONNA WANT TO TASTE THIS...

JUST TO MAKE SURE THAT WE'VE GOT ENOUGH SEASONING TO IT.

THAT'S ONE OF THE NICE PARTS OF COOKING.

AND THAT SALT'S GOOD.

WITH JUST A LITTLE BIT OF FRESHLY GROUND BLACK PEPPER.

AND THEN FOR COLOR

WE'RE GOING TO ADD SOME DICED CHIVES.

IT DOESN'T TAKE MUCH...

WE'VE GOT ONE PORTION HERE.

SO WE'LL PUT THAT IN.

NOW WE'RE GOING TO PUT THE PASTA ON THE PLATE.

THAT BUTTER HAS MADE A NICE LIGHT COATING.

OH, THAT'S LOVELY.

IT GIVES A GREAT FLAVOR TO THE PASTA.

ALL RIGHT, AND NOW WE'RE GOING TO ADD

SOME OF THE COLE SLAW.

TOSS IT FROM THE BOTTOM

BECAUSE THAT'S WHERE THE MARINADE IS.

AND YOU SEE THIS ADDS...

NOT ONLY A NICE LITTLE ZING

BUT IT ALSO ADDS... BEAUTIFUL COLOR...YES.

AND THEN TO FINISH IT OFF

WE'RE GOING TO TAKE A LEMON.

ALWAYS RUBBING IT TO GET THE JUICE

GET THE JUICES RUNNING? ROLL IT.

EXACTLY.

AND THIS LITTLE DEVICE HERE...

TO GET THE JUICE OUT OF IT.

BEAUTIFUL.

ALL RIGHT, AND NOW I'M JUST GOING TO TAKE

A LITTLE BIT OF THIS CLARIFIED BUTTER.

AGAIN, YOU WANT TO STIR AWAY

AND YOU CAN SEE NOW

ALL OF THE MILK SOLIDS HAVE FALLEN TO THE BOTTOM

AND EVERYTHING THAT'S LEFT IS JUST THE CLARIFIED BUTTER

AND THIS IS WHAT YOU WANT.

THAT'S LOVELY, THAT WILL KEEP IN THE FRIDGE...

THAT WILL KEEP IN THE REFRIGERATOR A LONG TIME.

IT CERTAINLY WILL.

LEMON BUTTER, THAT'S A NICE WAY TO DO IT.

JUST A LITTLE LEMON BUTTER, VERY SIMPLE.

WE'RE JUST GOING TO...

JUST GOING TO PAINT...

JUST GOING TO DAB THAT ON THE CRABS

JUST TO GIVE THEM THAT LITTLE.

THAT'S A LOVELY, AN AWFULLY NICE IDEA.

BECAUSE I DON'T WANT TO PUT A SAUCE OF ANY KIND ON THEM.

IT'S JUST A FINAL LITTLE TOUCH HERE, WE'LL PUT...

WHAT WOULD WE DO WITHOUT PARSLEY?

AND WE'RE JUST GOING...

TO SPRINKLE A LITTLE BIT OF THAT ON THE CRAB.

THAT'S LOVELY. VERY REFRESHING, VERY SUMMERY...

VERY EASY TO PRODUCE.

I'M GOING TO COME RIGHT DOWN TO YOUR RESTAURANT.

WISH YOU WOULD.

THANK YOU. ALL RIGHT, THANK YOU.

DETAILED R

Sneed: AT THE CORDON BLEU IN PARIS, I LEARNED THE RESPECT FOR THE PRODUCT.

AND I REALIZED THAT PEOPLE...

ALL THEY REALLY WANTED WAS SIMPLE FOOD.

SIMPLE FOOD IS ONE OF...

THE MORE DIFFICULT FOODS TO PREPARE BECAUSE...

IT CERTAINLY IS.

IT'S JUST, IT STANDS BY ITSELF.

IF IT'S NOT FRESH, AND IF IT'S NOT WELL BALANCED

IF THE FLAVORS AREN'T RIGHT...

THAN IT'S JUST COMMON FOOD.

BON APPETIT.

For more infomation >> Soft-Shell Crabs and Fresh Pasta with Jimmy Sneed (In Julia's Kitchen with Master Chefs) - Duration: 24:55.

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Dollie | :15 Second Horror | ⏱02 - Duration: 0:36.

Close your eyes and get some sleep honey.

But I want to play with Dollie.

There'll be plenty of time for that tomorrow.

Get some rest.

*growling*

For more infomation >> Dollie | :15 Second Horror | ⏱02 - Duration: 0:36.

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Financially Secure The Future Of Your Newborn Child - Duration: 8:33.

What are the various things you need to do to secure the future of your newborn child?

What are the things that you need to do right away for the future of your newborn child?

First step isn't about investment but increasing protection

Increase your life insurance by about 5 times the annual income. Take the help of online calculators, financial advisors and financial planners

This will ensure that even in the event of your untimely absence, your child's future pans out the way you envisioned

Opt for term plans. They provide large coverage for low premiums

The premiums will be even lower for online term plans

Increase the amount of health insurance cover and ensure that your child is covered

You need higher health insurance and life insurance since you wouldn't want an episode that will use up your savings

Open a separate bank savings account for your child. This could be a regular savings account or a children's account.

This bank account can be used to put your money for investments you will make for your child and also park cash gifts given to your child, from time to time

A separate bank account is a great way of keeping money separate for your investments for your child's future

Open a Public Provident Fund (PPF) account. For the girl child there's Sukanya Samriddhi Yojana Account

You get tax benefits or tax deductions for contribution, interest and maturity amounts

PPF and Sukanya Samriddhi Scheme will not be enough since rising higher education costs will require you to save much more

Between 2005-14, higher education costs went up six times

Investing in fixed deposits or FDs is not enough since the interest gets taxed

An education course costing Rs 12.5 lakh today will become Rs 50 lakh in 18 years

We recommend higher risk, higher return equity funds. You can invest in them through systematic investment plans (SIP)

Compare, one, three and five year performances of equity funds vis-a-vis their benchmarks and other equity funds

You can start with one equity fund and add more equity fund investments as your income increases

Even if it is a small amount, do get started in making investments for your newborn child

When you stay invested in equity investments in a period of 10 years or more, you typically get higher returns compared to alternatives

Update the nominations of various investments and assets you own

Whether it is an insurance policy or investments, you need to ensure that your child benefits from them even in your absence

For more infomation >> Financially Secure The Future Of Your Newborn Child - Duration: 8:33.

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Pierwszy numer magazynu sprawnymarketig - Duration: 1:29.

For more infomation >> Pierwszy numer magazynu sprawnymarketig - Duration: 1:29.

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رامز تحت الارض مزمار فحت وردم محمد عبد السلام 2017 هيخليك ترقص تحت الارض - Duration: 10:12.

For more infomation >> رامز تحت الارض مزمار فحت وردم محمد عبد السلام 2017 هيخليك ترقص تحت الارض - Duration: 10:12.

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বাবা মেয়েকে ধর্ষনের পর গ্রেফতার । কি দিন শুরু হল - Duration: 1:21.

Welcome to bd secret news.In this channel you will get bangladesh news 24, all bangla news, bangla tv news, bangladesh tv news, bangladesh news live, youtube bangla news live, bangla tv news live, bangla news today 2016, bd news paper, live bangla tv news, bangla news tv live, bangla news, bangla news paper, bangla news 24, bangla news today, bangla news live, bangla news online, today bangla news, bangla news bd, bd news 24, bangladesh latest news, bangla tv online, live tv news, bangla live tv news,binodon news,dhallywood news,tahhywood news,bollywood news,etc

For more infomation >> বাবা মেয়েকে ধর্ষনের পর গ্রেফতার । কি দিন শুরু হল - Duration: 1:21.

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