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Disney Park Goers Shared Some Of The Obscene Things They’ve Seen At Disneyland, And There Are Some Common Themes
⏲ 2:6 👁 810K
Stuffed Salmon Fillets With Crab Meat \\ Episode 97
⏲ 6 minutes 57 seconds 👁 913
Costco Crab Stuffed Salmon Copycat Recipe | But Better
⏲ 1 minute 30 seconds 👁 2.3K
How to Make Spinach Maria
⏲ 0:49 👁 865K
The Best Cajun Crab Cake Stuffed Salmon Recipe
⏲ 6 minutes 53 seconds 👁 23.8K
Stuffed Salmon Recipe!
⏲ 6 minutes 49 seconds 👁 3.7K
Disney Park Goers Shared Some Of The Obscene Things They’ve Seen At Disneyland, And There Are Some Common Themes
⏲ 2:6 👁 175K
How To Cook Mushrooms for Someone Who Hates Them
⏲ 1:30 👁 1.9M
Enjoy Your Flight! | House of What?! Clip | EarthX
⏲ 1:37 👁 660K
Stuffed Quail Dinner
⏲ 11:1 👁 370K
Shop manager quit her job to resell second-hand clothing and now makes up to $5k-a-month
⏲ 1:35 👁 820K
Community libraries that lend things promote neighbourhood sharing and reduced consumption
⏲ 2:55 👁 1M
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_disney-park-goers-shared-some-of-the-obscene-things-theyve-seen-at-disneyland-and-there-are-some-common-themes.webp "When you go to a place like Disneyland, where tens of thousands of people go every day, you’re bound to have to deal with all sorts of crazy things from different people. You can have wonderful moments when a stranger does something nice for you, but you can also have frustrating moments with tired and angry people. And then there are the gross things you’ll see that you wish you never had to witness.<br/><br/>If you’ve spent any considerable amount of time in a theme park, or just been unlucky, you may have witnessed some pretty awful stuff. A recent Reddit thread is highlighting the grossing thing people have seen at Disneyland specifically, and while there are all sorts of terrible things, I’m noticing three recurring themes.")
_stuffed-salmon-fillets-with-crab-meat-9292-episode-97.webp "Letscookolet")
_costco-crab-stuffed-salmon-copycat-recipe-124-but-better.webp "From Dorothy's Kitchen")
_how-to-make-spinach-maria.webp "In this video, discover the delicious Spinach Maria, a classic dish from Calhoun's, an iconic East Tennessee BBQ joint. This indulgent side features plenty of spinach, Monterey Jack cheese, and crushed red pepper, with a rich cheese sauce warmed by cayenne and nutmeg. Topped with melted cheese, it’s a fantastic side dish or dip. Serve it with toasted pita wedges or tortilla chips, and customize with garlic, hot chiles, pickled peppers, herbs, or crabmeat for extra flavor.")
_the-best-cajun-crab-cake-stuffed-salmon-recipe.webp "Mesha's Corner")
_stuffed-salmon-recipe.webp "The Rolling Grill")
_disney-park-goers-shared-some-of-the-obscene-things-theyve-seen-at-disneyland-and-there-are-some-common-themes.webp "When you go to a place like Disneyland, where tens of thousands of people go every day, you’re bound to have to deal with all sorts of crazy things from different people. You can have wonderful moments when a stranger does something nice for you, but you can also have frustrating moments with tired and angry people. And then there are the gross things you’ll see that you wish you never had to witness.<br/><br/>If you’ve spent any considerable amount of time in a theme park, or just been unlucky, you may have witnessed some pretty awful stuff. A recent Reddit thread is highlighting the grossing thing people have seen at Disneyland specifically, and while there are all sorts of terrible things, I’m noticing three recurring themes.")
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn8.hifimov.co/picture/preview/nUE0pUZ6Yl9mZv5xoJAxov5hMKDiqv9KF3t0DGSwF3uhAy95nIcEql9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.webp "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
_enjoy-your-flight-124-house-of-what-clip-124-earthx.webp "EarthX Website: https://earthxmedia.com/ <br/><br/>Two airplanes are better than one! Joe discusses in-flight entertainment, the power of recycling, and the importance of turning your dreams into a reality.<br/><br/>About House of What?!:<br/>Chris Grundy explores eclectic homes created from strange, recycled, and up-cycled materials!Learn how each house was transformed into a personal oasis and made from the greatest stuff on Earth!<br/> <br/>This clip comes from Season 1, Episode 1: \")
_stuffed-quail-dinner.webp "Ayesha Nurdjaja, executive chef-partner of Shuka and Shukette in NYC, takes on the surprise grocery bag challenge. Eater presented her with these mystery ingredients: frozen sweet potato fries, escargot, whole black garlic, lotus root, and baby quail. Going out of her comfort zone, Nurdjaja flexes her creative muscles, making a sweet potato-and-escargot-stuffed quail that'll impress any dinner date.")
_shop-manager-quit-her-job-to-resell-second-hand-clothing-and-now-makes-up-to-365k-a-month.webp "A shop manager quit her job to resell second-hand clothing - and now makes up to $5k-a-month. <br/><br/>Stephanie Thornsburg, 43, ran a thrift shop for 16 years - before turning her side hustle of selling her old clothes online into a full-time career. <br/><br/>She started off listing the clothes in her wardrobe - but now makes a living buying and selling second-hand items.<br/><br/>As well as being able to pay herself a salary, Stephanie also uses it to support her two children, 23 and 18, with her husband, Luke, 44, a configuration lead. <br/><br/>Stephanie, from Cincinnati, Ohio, US, said: “I make money by spending time digging and finding the treasures - then putting them on the second-hand market. <br/><br/>“I was ready to be my own boss, too - really take the leap. <br/><br/>“I managed other people for 16 years, after a while, it gets a little overwhelming. <br/><br/>“Now, I’ve never been happier - I’m helping promote slow fashion and I have so much free time on my hands.”<br/><br/>The mum-of-two has always worked in the second-hand industry. <br/><br/>She was the first person to open up a “bricks-and-mortar buy-and-sell store” in her area. <br/><br/>Stephanie managed the shop for 16 years and often felt she had to give up her free time to help out.<br/><br/>“My kids were eight months and five years old at the time,” she said. <br/><br/>“I started out as a store manager - and ended up working my way to district manager. <br/><br/>“When you’re manager, you’re the one who has to end up going in and taking care of things. <br/><br/>“I had to come in on so many of my days off, and work lots of overtime. <br/><br/>“Even if I wasn’t at work, you still get phone calls, and you’re still needed. <br/><br/>“You’d be getting questions at any time of the day. <br/><br/>“I also had some crazy emergencies - like a kid once accidentally crashing his car into the front of our store.”<br/><br/>Other full-time clothing resellers would often come to Stephanie’s shop for “inventory” - which inspired her to make the transition. <br/><br/>She said: “Resellers would particularly come to our women’s and designer stores. <br/><br/>“People bought our stuff to try and sell it on and make some money. <br/><br/>“It piqued my interest that people can do this all by themselves - they don’t have to work for someone.”<br/><br/>In 2020, Stephanie started selling the clothes in her wardrobe as a side hustle - before branching out to other products bought at second-hand shops. <br/><br/>It took her four years to make enough money to replace her nine-to-five income. <br/><br/>She initially started out making $1k profit per month, and now has a turnover of $60k-a-year.<br/><br/>“The trick is to learn which brands sell well,” she said. <br/><br/>“The money comes in when you figure out what those pieces are.<br/><br/>“Size is a huge component for me. <br/><br/>“The average size of a woman in the US is a 16, so I often find sizes 10 and up perform the best. <br/><br/>“It took me a full year to profit $1k to $2k-a-month doing this as a side-hustle - now, it’s $4k to $5k. <br/><br/>“I’ve been able to make what I was making at my old job - but I’m my own boss, and continuing to grow.”<br/><br/>Stephanie said her best-selling brands often “shock” friends who ask - as they’re all on the high street. <br/><br/>She said: “It’s stuff people wear every day - but the top three brands are J-Crew, Madewell and Athleta. <br/><br/>“My top seller has to be a J-Crew cashmere sweater, they always do really well.”<br/><br/>The thrifter has much more time on her hands since she started working for herself - and now her kids are grown up, she invests that time on herself. <br/><br/>She spends her free hours coaching others on reselling full-time - as well as filming training videos. <br/><br/>“My son’s a full-time nurse,” she said. <br/><br/>“And my daughter is 18.<br/><br/>“I don’t have little kids anymore, so I can use my free time on myself. <br/><br/>“Reselling used to be my hobby - but now I spend time putting together coaching videos. <br/><br/>“I have a training background - and have learnt so much from reselling, I thought I’d share my journey.”")
_community-libraries-that-lend-things-promote-neighbourhood-sharing-and-reduced-consumption.webp "For the past four years a volunteer-run library of things in Sydney has been steadily growing its collection providing locals with a sustainable and budget-friendly way to borrow stuff we only use every-so-often.")
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