Відео

New subscriber! Thanks for the video!

Clockwork orange

Roarrrrrrrrrr! 🦖

ELEPHANT IN THE ROOM! POPULATION CONTROL!

How big are they now 2024?

Wonderful & thank you

Swede

11

That's amazing, fantastic

ive been here once

Smash

9 year later I wonder how much they grew

I’ve been to the Eden project ALOT because my aunt works there!

Thanks bro for completing my assignment 😊❤❤❤

Which banana with seeds would you say is the best and has the least seeds?

The fact that everyone here was watching a dinosaur fart is crazy

Волшебство

I'm going there today!!

I miss a lovely pub in Hale called "The Bucket of Blood". We used to travel there in the summer for a weekend and drink the most beautiful ale and eat epic Cornish pasties.. England truly is the most beautiful country in the world. We literally have it all.

So soothing

The wonders of nature.

Um, those look tasty & lovely!

The Gruffalo may look like a Scary Monster but he’s just a Cartoon

Soy de Pachuca Mexico y aqui tambien hacemos los Pastes 😋

Lived there 78 to 80 Botha Road great memories

Murmuration?

I find i get a better pasty if the potato and swede are sliced 3mm ish thick and cut into tiles, rather than cubes. Again rather than just randomly cube the beef treat it like a steak cut across the grain in whatever thickness of slices you desire. Finally you add a good sized knob of quality softened butter smear over the top of the cold filling before closing the pasty. It is also good to make the filling the day before and leave it in the fridge overnight, this allows the seasoning and flavours to merge and equalize. In the old days before the food police and tin pot hitlers that spout off on what is good for you because they say so, we used rendered beef fat [suet/tallow]and or lard and or butter rather than just butter for the smear of fats. Also season everything properly with salt and a good amount of pepper. This leads to a more densely packed juicey tasty pasty rather than one with gaps and holes allowing the juices and fats to combine and become more than the some of there parts. Anyway this is how we did it in the bakery back in the 1970-1980's and we still do it at home now. Most pastys on sale here in cornwall that are not made in long run family bakeries are generally made in a factory and abit under seasoned.

There really needs to be more animations like this! I laugh so much every time I see it, it is so funny!

why??

girl u know that look like a bussy

Imagine this as an Eggman robot. It's both terrifying and humongous.

I have a school trip there

An excellent descriptive video. They don’t come much more comprehensive, concise and straightforward than that. Thank you.

I am researching cause I have a school trip there

What do you mean by until elastic?

My 3 year old brother can do better animations then that.

May I make a respectful comment? You have people in the US who would love to make your recipe. We measure by volume not by weight. Please use "subtitles" with volume equivalents .❤

I laugh every time I see this animation! Will you make any more cartoons like this?

Why go out your way to fake something? All you do is ruin it for genuine sightings… or was that the plan

Why go out your way to fake something? All you do is ruin it for genuine sightings… or was that the plan

0:23 the description of the gruffalo

Great crimping......A+ JoAnn

😊❤❤

Cool

Morphie

Excellent c😮rimping

….

Very glad to see you using natural Butter and Lard in the pastry. Margarine and Palm oil etc are un natural and unhealthy... ua-cam.com/video/tSZNsYT3I-Y/v-deo.html

Outstanding crimping

These flowers are like some people who are beautiful on the outside but on the inside they are devils