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1 Views
14:03:26 12/29/11
Dancers Find Shen Yun "Amazing" in Hamilton, Canada
[LESS INFO] 1 VIEWS | ADDED 14:03:26 12/29/11
Dancers Find Shen Yun "Amazing" in Hamilton, Canada
For more news and videos visit ☛ english.ntdtv.com Follow us on Twitter ☛ http Add us on Facebook ☛ on.fb.me Hamilton, Canada%mdash host to New York-based Shen Yun Performing Arts last night. [Tracy Brooks, Ballroom Dancing Enthusiast]: "Oh they're amazing." Five thousand years of traditional Chinese culture, told through classical Chinese dance. [Sherrie Higgins, Former Ballet Dancer & Choreographer]: "I'm so elated right now. It's amazing." Months of practice%mdash now months on tour. [Sherrie Higgins, Former Ballet Dancer & Choreographer]: "I can't believe how precise everyone is. I mean to the beat of the music. Everything, to the bong, with their heads and their arms. Everything was so precise. It was amazing." [Tracy Brooks, Ballroom Dancing Enthusiast]: "The opening number where the dancers are also drumming on stage, to have them all synchronized. If one dancer is out on the sound, you're going to notice it and there were no mistakes anywhere. It was excellent." Amanda Pope is learning modern dance and ballet. [Amanda Pope, Dance Student]: "Some of the jumps they've done, they're like, this high in the air -- they're so high, and I don't know how they can get that high." [Tracy Brooks, Ballroom Dancing Enthusiast]: "I really liked seeing the water sleeves. Completely different from anything you would have in a traditional ballroom or Latin. To have that much extension in their movements, it was really beautiful." [Sherrie Higgins, Former Ballet Dancer & Choreographer ... From: NTDTV Views: 45 2 ratings Time: 01:16 More in News & Politics
1 Views
17:21:26 10/14/11
Barbara Walters Says 'N-Word' on 'The View'
[LESS INFO] 1 VIEWS | ADDED 17:21:26 10/14/11
(Image source: ABC) BY JESSICA SIBERT You're watching multisource entertainment video news analysis from Newsy. The hosts of “The View” exchanged some heated words in Monday’s episode. Well, one word specifically made things a little charged up. In discussion about Republican presidential nominee Rick Perry’s much-debated family hunting camp, Barbara Walters was criticized for choosing to say the n-word in reference to what was written on a rock. Barbara Walters: “The name of this camp that Rick Perry’s father leased, there was a sign that said, ‘N-head.’ Sheri Shepherd: “When I heard you say it, it was fine. You said it a different way. When I heard you say it, I didn’t like that way you said it! I don’t know if it’s a semantics thing, but it’s something that goes through my body.” Walters: “Is it because I’m white?” Shepherd: “Yeah, it’s something about hearing you say it… I don’t like it when you use that word.” Walters: “I’m sorry. I was just saying what was written on that rock.” While co-host Whoopi Goldberg said she didn’t mind Walters using the word because of its context, a writer for Gather argues it didn’t matter. “Come on, people. This is 2011. Use of that word is typically only accepted (by some) in rap songs--and then only marginally. No TV hosts, guests, reporters, or anyone else for that matter should be using it.” A blogger for Mediaite says even though Walters is just directly quoting the word, Shepherd’s reactions to it are nothing unusual. “Shepherd’s reaction to Barbara’s use of the n-word, however defensible, is something that has been conditioned into black Americans for generations, in unimaginably cruel ways. The use of the word, even when directly quoting, should be reserved for times when it is essential to convey meaning, and even then, a negative reaction should still be expected, and understood.” However, CNN contributor L.Z. Granderson says for as much press as the n-word gets, nothing ever is done about it. “Well, you know, we've been here before. You know, it seems that every so many months there's a person who's white in the media or a public figure who gets connected somehow with the n-word. We get in an uproar about it and it dies down and they may get suspended or may get fired but, ultimately, what really affects the black community remains unchanged.” A rep for “The View” had no comment on Monday’s heated debate, but the show is expected to host Republican presidential candidate Herman Cain Tuesday afternoon. Transcript by Newsy.
33 Views
15:40:22 09/10/09
NSFW Obama School Speech Rap UNCENSORED-- Tha Dirtee Dirtee
[LESS INFO] 33 VIEWS | ADDED 15:40:22 09/10/09
NSFW! DIRTY! UNCENSORED! NOT FOR KIDS! CUSSIN' ALERT! For those who thought that the original censored version was too dirty don't watch this one. You can't slow Dunlap's roll. It is an unslowable roll. Music by William Sherry Jr. Thanks to Nick, Robyn, Azure, April, Diana and Kate. http://www.redstateupdate.com
11 Views
19:00:00 08/31/09
Don't Overlook Sherry
[LESS INFO] 11 VIEWS | ADDED 19:00:00 08/31/09
Danielle Svetcov, author of The Un-Constipated Gourmet, urges you to reconsider sherry. It is not just a British gent's sipping drink, she says. Dry sherry is great for deglazing pans, and sweet sherry is delicious on ice cream.
4 Views
20:48:44 02/15/09
Feed Me Bubbe Episode #16 Blintzes
[LESS INFO] 4 VIEWS | ADDED 20:48:44 02/15/09
Click above to Play Video
If you are interested in learning more about an ad feel free to click on the ad at the end of the episode! Chalutz Productions is not responsible nor endorses any ad that may be displayed at the end of any video. Click on advertisements at your own risk.
Episode Summary :
It is time for shavuos so here is a treat that you can all sink your dairy eating teeth in.
Show Notes:
Try GotoMyPC free for 30 days! For this special offer, visit www.gotomypc.com/podcast
Sherri P. from Arizona you are our hero! Contributions have been amazing. If it was not for all of your amazing support this episode would not be possible. During the time we were off the air the following had to be repaired:
First there was the camera, it needed a good cleaning and $300 worth of parts to get it to work again. Then there was the issue of the computer and camera not hooking up correctly so we were forced to upgrade our software. In the end we are scraping the bottom of the bucket.
Those that have donated so far you have done a huge mitzvah (kindness) to preserving these wonderful memories. I am trying to treat this as a job to make sure it gets proper care but I can only do it with your help.
We are thrilled to be back and are doing everything in our power to solve all of the issues that have taken place so far. We could have just given up when the repairs needed to be done, but your support has allowed us to continue.
Now on to the meat and potatoes....
Today we are going to make blintzes and we have recieved so many requests that this episode was going to be blintzes. It brought back memories of when Bubbe used to make them. Want to make them with bubbe then check out the recipe here (coming soon)
Bubbe's gotten a little lazy going with frozen blintzes which is not so bad but in this episode she got to experience finding the recipe. After a long search she found it burried under so many other little recipes. Blintzes can be eaten any time so Bubbe wants to thank everyone for sending in for this request.
Bubbe then shows the ingredients. There is a lot of alternating with a little flour and water. More flour and more water, mour flour and then more water. Keep stirring, more water, even more water, more flour, move it, basically keep it moving.
Then there is the frying pan. You need to choose one that will become partners with you. And when it comes to the margarine you can use foil.
We then proceed to watch Bubbe make batch after batch in the frying pan. And the best part is when she bangs it on the table. Be sure to bang with strong force.
The key with all of this is that it takes time and that the first few are always not good or perfect. Don't worry if it's not good the first few as you do more attempts it will get better over time. And don't forget to grease the pan.
Time for an Ask Bubbe, this one comes from Meridith who asks "I just found your show today, and I absolutely love it... I'm planning on trying several recipes do you have any advice on where I could substitute butter in your recipe safely, and where it would be a bad idea?
Bubbe's answer is that she likes to use margarine since she wants to cut down on cholestorol and fat for dairy meals and for meat and parave using parave margarine.
Yiddish word of the Day today is YONTEV which means holiday, so we want to wish everyone a gut yontev, well at that time we were hoping the episode was going to come out before shavuos. Oh well, it may be a little late but we still wish you a gut yontev.
Avrom's Behind the Scenes look let's you know another incident with gotomypc.com/podcast. Make sure to check it out and if you like it tell them Feed Me Bubbe sent you.
Now time for the feeling and the adding of the cheeses and the mushing together and softening to make a nice blended filling.
Then it's time to fry and smell the aromas.
Just listen to them sizzle. It's to die for especially with sour cream and a sprinkling for the blintzes.
Try them, see you next time and we need more callers so call us please and leave a message 646-248-6978 and if you need a toll free way of doing it we can provide one for you too.
Well thank you for joining us and stay tuned for the next episode. And seriously try GoToMyPc.com! You will thank yourself the next time it helps you out.
4 Views
20:48:44 02/15/09
Feed Me Bubbe Episode #16 Blintzes
[LESS INFO] 4 VIEWS | ADDED 20:48:44 02/15/09
Click above to Play Video
If you are interested in learning more about an ad feel free to click on the ad at the end of the episode! Chalutz Productions is not responsible nor endorses any ad that may be displayed at the end of any video. Click on advertisements at your own risk.
Episode Summary :
It is time for shavuos so here is a treat that you can all sink your dairy eating teeth in.
Show Notes:
Try GotoMyPC free for 30 days! For this special offer, visit www.gotomypc.com/podcast
Sherri P. from Arizona you are our hero! Contributions have been amazing. If it was not for all of your amazing support this episode would not be possible. During the time we were off the air the following had to be repaired:
First there was the camera, it needed a good cleaning and $300 worth of parts to get it to work again. Then there was the issue of the computer and camera not hooking up correctly so we were forced to upgrade our software. In the end we are scraping the bottom of the bucket.
Those that have donated so far you have done a huge mitzvah (kindness) to preserving these wonderful memories. I am trying to treat this as a job to make sure it gets proper care but I can only do it with your help.
We are thrilled to be back and are doing everything in our power to solve all of the issues that have taken place so far. We could have just given up when the repairs needed to be done, but your support has allowed us to continue.
Now on to the meat and potatoes....
Today we are going to make blintzes and we have recieved so many requests that this episode was going to be blintzes. It brought back memories of when Bubbe used to make them. Want to make them with bubbe then check out the recipe here (coming soon)
Bubbe's gotten a little lazy going with frozen blintzes which is not so bad but in this episode she got to experience finding the recipe. After a long search she found it burried under so many other little recipes. Blintzes can be eaten any time so Bubbe wants to thank everyone for sending in for this request.
Bubbe then shows the ingredients. There is a lot of alternating with a little flour and water. More flour and more water, mour flour and then more water. Keep stirring, more water, even more water, more flour, move it, basically keep it moving.
Then there is the frying pan. You need to choose one that will become partners with you. And when it comes to the margarine you can use foil.
We then proceed to watch Bubbe make batch after batch in the frying pan. And the best part is when she bangs it on the table. Be sure to bang with strong force.
The key with all of this is that it takes time and that the first few are always not good or perfect. Don't worry if it's not good the first few as you do more attempts it will get better over time. And don't forget to grease the pan.
Time for an Ask Bubbe, this one comes from Meridith who asks "I just found your show today, and I absolutely love it... I'm planning on trying several recipes do you have any advice on where I could substitute butter in your recipe safely, and where it would be a bad idea?
Bubbe's answer is that she likes to use margarine since she wants to cut down on cholestorol and fat for dairy meals and for meat and parave using parave margarine.
Yiddish word of the Day today is YONTEV which means holiday, so we want to wish everyone a gut yontev, well at that time we were hoping the episode was going to come out before shavuos. Oh well, it may be a little late but we still wish you a gut yontev.
Avrom's Behind the Scenes look let's you know another incident with gotomypc.com/podcast. Make sure to check it out and if you like it tell them Feed Me Bubbe sent you.
Now time for the feeling and the adding of the cheeses and the mushing together and softening to make a nice blended filling.
Then it's time to fry and smell the aromas.
Just listen to them sizzle. It's to die for especially with sour cream and a sprinkling for the blintzes.
Try them, see you next time and we need more callers so call us please and leave a message 646-248-6978 and if you need a toll free way of doing it we can provide one for you too.
Well thank you for joining us and stay tuned for the next episode. And seriously try GoToMyPc.com! You will thank yourself the next time it helps you out.
4 Views
10:19:27 06/08/08
Harveys Summer Cocktails
[LESS INFO] 4 VIEWS | ADDED 10:19:27 06/08/08
Britain's summer social season is the envy of the world. Firstly there's ladies day at Royal Ascot, fluffy balls at Wimbledon, and rollocking good fun at Henley Regatta. But that's not all - If you miss that you can say hello to the sailors at Cowes or admire the magnificent animals at the Cartier International Polo - and don't forget to take a look at the horses too. But that's enough about the sport - what about the most important thing? What fills up your glass! Well there is nothing quite as refreshing and sophisticated as a cocktail as you indulge in your party picnic. In this video, cocktail expert JJ Goodman reveals how to make two fantastic Sherry based tipples - a drink that is a staple on dinner tables throughout Spain and enjoying something of a renaissance over here.
0 Views
23:03:23 05/08/07
Don And Sherri
[LESS INFO] 0 VIEWS | ADDED 23:03:23 05/08/07
Matthew Dear's missing piece #1 - Last rehearsal before the first live show.
1 Views
03:27:18 03/09/07
Dinner Doctor - Quick Meals #1
[LESS INFO] 1 VIEWS | ADDED 03:27:18 03/09/07
STIR-FRIED BROCCOLINI, BOK CHOY, OR BROCCOLI,
(master recipe for leafy vegetables with a stalk or those that require 2- step cooking ) I like to stir-fry all types of green vegetables and use them as an edible garnish around seared, grilled, or steamed meats or seafood. They are excellent hot or cold and if seared properly over high heat will keep their vibrant green color.
1 _ pounds broccolini, broccoli, bok choy, cauliflower, string beans, etc. 1 teaspoon virgin olive oil 2 _ tablespoons rice wine, sake, or very good quality dry sherry 1 _ tablespoons minced garlic 1 teaspoon sea salt
1.Trim away any tough leafy ends and peel away any tough skin from the stalk. Cut the stalk on the diagonal into 1 _-inch lengths. Separate any flowerets. Rinse the vegetable thoroughly and drain 2.Bring 4 quarts water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 2 minutes or until near tender. Add the leafy sections or flowerets and cook for another minute. Drain in a colander and rinse under cold, running water. Drain. (You can do this in advance.) 3.Heat a wok or a deep skillet until very hot, then pour in the oil, and heat until near smoking. (Don
