Youtube daily report Mar 18 2018

Good day everyone time now for news weather today with j7409 the name

you know the news you can use and

If you're into the weather you like to keep up with what's going on in your areas you like what you see here?

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Starting now if this morning. We've got a lot to cover. I'm gonna make this as brief as I can

for the most important information

Just remember this will all probably change

But this is what it's looking like now as we check their watches and warnings

From Maine all the way down to Florida on the East Coast everything's looking pretty good

We have some gale warnings out in the water, but other than that

Everybody's looking really well on the East Coast this morning

when we come over to Iowa and Illinois, that's some fog central and

northwestern, Illinois Squad cities, Eastern, Ohio

All the way across central and east central, Illinois. That's far

Okay

When you come down to Texas and you see this color like the Texas, Houston, Galveston

Area all the way over to Austin and San Antonio

And down to southern, Texas

This is fire watches fire watches the humidity and all the conditions are right

For wildfires to break out and when we get to the red this is just plain

red flag warnings and Luckenbach, Texas

And southern claim, Texas and it reaches all the way to southeastern Colorado and down as far as western

Texas and southeastern, New Mexico of course these are just like they were yesterday these are winter weather

advisories and warnings and Utah still has that

Avalanche warning going on in this area one of the most important things

I need to cover for you right now on this map is this area right in here

western, Texas southeastern, New Mexico wherever you see this brownish gold color

What does this mean for you guys what you guys are going to have some awfully strong winds?

category 1 hurricane

Winds yes, you really need to pay attention to this now the high wind warning is in effect

ok

For this afternoon through mid evening for Southeast

New Mexico Plains Davis mountains upper trans Pecos and northern and central

Permian Basin and West Texas where I just showed you on the map all those areas

I'll go back and show you right quickly before we get off of this in Texas are

under this - ok

also the Big Bend region of West, Texas

Now a strong upper-level storm system is going to bring high winds and blowing dust to much of these areas today

Precautions to secure any loose objects should be taken now the timing

late Sunday morning through

Sunday evening the winds should be coming out of the southwest these are sustained winds

45 to 65 miles per hour with gusts of 85 miles per hour

secure any loose objects that may blow around in the wind the winds will be

particularly hazardous at higher

Elevations where the strongest winds are likely to occur and people driving a high profile vehicle should strongly consider postponing

Travel until the wind subsides

Monday tomorrow

Severe turbulence near the mountains will be hazardous for loaf line

Debrief so you guys in the area

sustained winds of 45 to 65 miles per hour

with hurricane-force winds and gusts of 85 miles per hour and

once again that is any

County from western, Texas southeastern, New Mexico

over to western, Texas southeastern Mexico in this area all the way up to Texas and

Oklahoma area right in here as we move over to northern and central, New Mexico

All of you guys are under this high wind warning

sustained winds 45 to 65

with gusts of 85 miles per hour

We will take a quick look at the graphical forecast for that today. This is around 8 a.m.. This morning

everywhere you see yellow is fogged my friends the light green is very light rain the darker the green the

heavier the rain

And of course same goes for blue for the snow in the areas that you see will move up to around 11 a.m.

you can see but down in Louisiana and

also in

Mississippi the rain is picking up and

We've got a good chance of some more severe thunderstorms popping up and I'll get to that in just a moment

We'll hop over to 2 p.m.

this afternoon you can see down in Texas and New Mexico to the brown where the wind warning is I was just showing you and

At 5:00 p.m.. This afternoon

The rain is moving on

North eastward just a tad a little bit of rain up in the Florida Panhandle

Going on so let's check out right quick what tonight will look like at 8:00 p.m.

as you can see we go down to

Georgia and Alabama that read that severe weather, it's probably going to be just

Just after dark good around 8 p.m.

Tonight when you may have those chances of severe thunderstorms pop up in this area

Could happen a little earlier could happen a little later might not even happen at all

That would be a blessing, but this is what it's looking like for 8:00 p.m.

We'll go to 11 p.m.. Tonight

2:00 a.m.. In the morning you see that that red does grow

very much for Florida

also for Alabama and Mississippi

5:00 a.m.. In the morning still going on we got some

Light rain in Florida along with that little edge in the Panhandle of severe weather may be happening with thunderstorms and some fog

We've got rain all the way from

Kansas

Over to South Carolina as the next low is pushing the snow up north and in the central parts of

The United States, what about the sky cover well?

Let's go back 12 hours and check that out while we're here and we'll come over to 8:00 a.m.

This morning my friend Jay Lane. Let's get up here again. Sky cover 8 a.m.. This morning my friend Jay lien

Diversity Jay here on YouTube great Sky Watcher love her a lot. Please make sure you get over and check her channel out

She has some really good video things of the sky that she keeps track of

Looking like though around 8:00 a.m.. Up in Ohio you guys got beautiful blue skies

The timing may not be just right, but it's looking good for you. We come over to 11:00 a.m.

You see where the clouds are all that gray 2:00 p.m.. This afternoon

5:00 p.m.. This afternoon

We will click up right quick and try to get for tonight at 8:00 p.m.. Still looking pretty

clear and most of the northeastern quadrant of the

United States

We will go to 11 p.m.. 2 a.m.. And

5 p.m.

and now let's turn on the

GFS model

courtesy of tropical tidbits

and this is what's happening folks showers and thunderstorms will develop across much of the southern plains and the

Gulf States today as

warm Gulf War stirred transports northward over a stall front now some of the storms may become strong to

severe the Storm Prediction Center has identified

Much of the southern plains and lower, Mississippi Valley as having that risk for severe thunderstorms

Today the area of strong convection will expand into parts of the southeast and Southern mid-atlantic

By tomorrow morning as the surface front crosses the central us and lifts through the southern Appalachian

and Mid Atlantic

Regions and offshore by Tuesday now as a result the area of slight and enhanced risk for

Severe thunderstorms will shift as well

covering much of the southern central Appalachians and the surrounding area

Additionally snow will be possible for parts of the Ohio Valley

northern mid-atlantic and southern portions of the Northeast by late Monday into Tuesday

Now in the meantime upper-level energy is moving around a deep upper-level trough over Central, California

And it will move eastward to the lower middle

Mississippi Valley and the southern plains by tomorrow rain and higher elevations of snow will continue

Over the Pacific Northwest coast through Monday morning as well as parts of the Northern Rockies

snow will expand each out of the Southwest and the central southern Rockies into the

northern central high plains by this evening snow will be heavy at times for the portions of

central and northern rockies over the next couple of days now when our weather advisories are in effect across portions of the

Intermountain West and the Four Corners region

So far as the west coast well it will be

Transitioning back to a for long wet period by the middle of the week portions of California will likely see long

durations of rain that could lead to

significant impacts

including debris floes

mudslides and

flooding

And this is what the precipitation types are looking like this morning for areas of the u.s.. It said at 9:00 a.m.. This morning

we will turn our on a lot of run for just a tad as we watch the systems of the

Rain and snow move across the u.s.. Or up now to 2 p.m.. This afternoon

We can see where this range coming down in the areas that I just showed you that

Does have the chance of becoming severe by later, okay?

We'll check that out in just a moment also to see what it looks like but I have to remind you guys

It can't change from the time. I do this forecast, but I will keep my eyes on it this afternoon

We're up to Monday now around 5 a.m.

in the morning we see what's going on everything is marching across as rain and snow at this time and

We are up to 10 a.m.. Now well let it run on through until tomorrow afternoon

And we'll see what is looking like then with the severe thunderstorm

Activity going on and now it is 6:00 p.m.. Monday afternoon

We will stop it right quickly we see all the rain going on from the mid-atlantic to down south

Mostly snow and the upper northern to western sections a little bit of rain going on right in here

Now remember these are

Thunderstorms, but they're not severe this is just ring storms right in there, or you see now. This is set at around

8 a.m.. This morning

Louisiana and Biloxi few splash and dash showers in Mississippi

We will turn this on remember if you see any blue that means

Severe severe thunderstorms, and I will try to stop it if I see something move along

As we are now up to 3:00 p.m.. This afternoon I

Don't see any happening right yet. Anyway. I say we'll turn our back on let her run a little bit and

It's looking like

More than likely

By tomorrow afternoon we may have some

Just like the graphical forecast

Was saying as we bring this up. We'll double-check. I'm getting more folks

I need a new pair of glasses, but I can't afford them, so

We'll do the best we can I do want to blow this up though to see if I do see any blue anywhere

Right now. I'm thinking Tuesday late tomorrow or Tuesday

But like I say

Some of these showers can pop up anytime today all depends on the conditions in your area

Now I'm gonna move this up myself to around 10 a.m.. In the morning that's looking like that might try to make into something

4 p.m.. Tomorrow afternoon

As we come down, we can see what's going on in, Florida

1 a.m.. Tuesday morning we see a lot of stuff is off the coast but would you look at to that?

Bluh-bluh-bluh-bluh-bluh

The train has took off people from

West of Montgomery, Alabama all the way across into Georgia through, South Carolina

Tuesday at 1:00 a.m.

That's a train of severe weather

Who knows what might happen?

Might even have a tornado. We'll have to wait and see like I say all of this can change

Okay, so without all said and done each of you. Have a great day. I will keep my eyes on this stuff

Don't worry, and I'll put up alerts. I'll put up updates if I see anything that happens if I catch it

You know I do have a life. I do have to eat

Take a bath. Do everything just like you guys but

It you know I'm gonna do my best to keep you on top of everything

So with that all said do you have a very very good blessed day?

Thank you for watching and everything you do for me. Don't forget to subscribe

Click the bell make sure you get all the latest weather news forecast for updates

I appreciate it a lot then I love you for it

peace love and kindness to all

For more infomation >> Weather News Today with J7409 Sunday March 18,2018 - Duration: 15:11.

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Most BIZARRE Creatures Ever Found! - Duration: 9:50.

From one-eyed sharks to wasps with mega-jaws, here are 10 of the weirdest creatures ever found!

10.

Poodle Moth

Discovered in 2009 by Dr. Arthur Anker from Kyrgyzstan, the Venezuelan Poodle Moth is

often thought to be a hoax because of how strange it is, but it most definitely is a

real creature.

They are found in the Gran Sabana region in southeast Venezuela and, while thought to

be closely related to other species of moth, that are furry and a little weird, it has

a completely unique appearance.

Some people think it is cute, others think it's horrific looking.

I personally think it's really cute!

What about you guys??

Unfortunately, because of its scarcity and the remote region where it is found, we don't

know much at all about this peculiar creature.

Hopefully more specimens will be found soon, so we can finally find out more about it.

9.

Cyclops Shark

Sharks are hardly the most comforting of creatures found in the ocean, but occasionally they

will suffer from a condition called cyclopia that is seen in various animal species- including

humans- and results in the development of only one eye.

Very few examples of Cyclops sharks have ever been found, with a Mexican fishing crew catching

the last recorded case in 2011.

They had caught a pregnant dusky shark.

After cutting it open they found 10 embryo's- 9 of which had formed normally.

The last one was albino and had only one eye.

Measuring only 22 inches long it wouldn't have been much of a threat once it had been

born, but with a whole ocean out there to explore it's quite possible that there are

much larger versions swimming around out there ready to startle even the most hardy of fishermen.

Imagine being a diver and running into a one eyed shark!

Pretty scary stuff!!

8.

Devils Worm

This worm truly deserves its name.

It was first found in 2010 at a depth of 2.2 miles beneath the earth's surface.

It is the deepest living creature that has ever been found.

While once thought to be limited to a few dozen feet deep, the discovery of a nematode

this far down has provided evidence that there's a whole biosphere waiting to be found deep

in the ocean's depths- but judging on the appearance of this one, I'm not so sure

that's a world we want to explore!

Just kidding!

Of course we do!!

I know you're all dying of curiosity!!!

Luckily this worm is tiny, measuring only about half a millimeter long, but it has adapted

to the extreme temperatures and pressures it lives in, and was found in an underground

lake that hadn't been exposed to outside interference for over 4,000 years.

It is made from a series of rings, has an unusually long tail, and a nasty looking set

of teeth that could have been the inspiration for many an alien movie.

They aren't a threat to humans of course, feeding only on microbacteria, but with evidence

that life can exist in such inhospitable environments, who knows what else is lurking down there!

And now for number 7, but first be sure to subscribe if you are new here!

7.

Lobster Moth

From looking at an adult Lobster moth you'd be forgiven for wondering how it had got its

name, or why it's on this list.

Despite the unassuming appearance of a normal furry grey moth, the answer lies with what

it is like when it is a caterpillar.

Found across Europe, North Africa and Northern Asia, it's undoubtedly one of the weirdest

things found in nature, with forelegs that look like the outstretched claws of a lobster,

and a body that swells up and folds onto itself to resemble a lobster's tail.

The reddish brown color finishes off its strange appearance, and people used to think it was

a poisonous beetle.

It was only once they were captured and reared in captivity that the harmless nature of their

life cycle was finally revealed.

6.

Pink Dragon Millipede

Some animals have far too many legs for their own good and, while some species of millipede

may look cute, the recently discovered pink dragon millipede might be the absolute last

thing you'd want to see before you go to bed.

Unless you really love bugs.

Dragon millipedes are named for their spiky appendages and unusual colors- with this pink

one having been found a few years ago in Northern Thailand.

The locals call it the "mangkorn chomphoo", or "shocking pink dragon millipede", and

they all stay well clear of them.

The good news is that they are only 3 centimeters long, but the bad news is that these creatures

are brightly colored as a warning- they produce their own hydrogen cyanide, which they release

when feeling under threat of attack.

Cyanide is lethal to humans in relatively small doses, and while this millipede probably

wouldn't kill you if you step on it, you would definitely be left regretting it.

Human reactions to the low levels of cyanide they produce include skin irritations, eczema,

blisters, itching and possible pink eye.

Because of the presence of this chemical, these millipedes apparently smell strongly

of almonds.

It's also a very confident creature, happily sitting out in the open during the day because

it knows no predator would dare risk trying to eat it.

5.

Tube-Nosed Fruit Bat

The Philippine tube-nosed fruit bat was first discovered by scientists in 1984, but it had

been the stuff of nightmares for locals who encountered it for years.

They hang, conspicuously, like all other bats- but have a few distinctive characteristics

that set them apart from their peers.

First are the separate tubular nostrils that project about six millimeters above the mouth.

They also have unusual coloring for bats, being one of very few species that are striped-

with a broad dark stripe along the center of its back.

They also have strange yellow markings on their ears and wings, which are thought to

help them camouflage into their surroundings.

No-one's quite sure why they have developed their tubular nostrils, with some suggesting

they are to aid with eating fruit, or perhaps to aid with smell or even their echolocation.

Either way, it wouldn't be much fun to find yourself in a cave full of these creatures,

so keep a watch out if you're ever exploring the forests of the Philippines.

4.

Cthulhu Larva

Also known as the Deep Sea Holothurian, the sea pig or the abyssal sea cucumber, the Cthulhu

Larva looks just like something a Hollywood creature designer would make for a creepy

sci-fi movie.

HP Lovecraft anyone?

They are found in oceans around the world apart from the North Atlantic, and are often

found in groups of up to 600 that usually are all facing in the same direction towards

the current.

They are an incredibly successful underwater species that don't face many threats in

their lifecycle- they are only a few inches long, don't have a face and spend most of

their lives using their feeding tentacles to eat and sift through the mud of the seabed

for nutrients.

Despite their harmlessness, I definitely wouldn't want to come across a whole swarm of these

Larvae in the midst of a feeding session.

The main reason for human contact with them is due to deep sea trawling, so most of you

probably won't come into contact with them anytime soon.

3.

Frilled Shark

There's another rarely found shark that lurks deep in the oceans, and for those that

are unfortunate enough to find one- they're in for a fright.

The Frilled Shark was first identified in the late 1800's when a German ichthyologist

brought two specimens back to Vienna from Japan.

They are named for the unusual way that their gills are separated with red fringes.

In the wild, this 7-foot long species is known to hover in the water because they are naturally

buoyant, and are thought to attack their prey more like a snake than what you would expect

from a shark.

While they live all around the world, they luckily stay at depths far beyond the reach

of humans, but sometimes it does venture into shallower waters.

If you do encounter one, consider yourself lucky because it's very rare, and also, watch

out for its teeth.

Rivaling those of a Great White, it has over 300 trident-shaped back-facing gnashers that

are so sharp that the mouths are difficult for researchers to explore even when the creature

is dead.

2.

Giant Wolf Fish

Species of Wolf Fish are found all over the world, but one particular type, affectionately

known as the Giant Wolf Fish, is a scary and potentially very dangerous one that is found

in freshwater environments across South America.

Usually found in counter current zones of rivers, they are ambush predators that feed

on crayfish, crabs and small invertebrates.

They can grow up to four feet long, with the largest ever one on record weighing forty

kilograms.

They have varying colors depending on where you find them, with browns, light colors and

spots.

There aren't any proven attacks on humans, but there have been a series of claims of

strange things happening, including in one instance where a diver who was inspecting

a dam at Suriname's Afobaka power plant was victim of a vicious strike.

With that many teeth, its size, and mean temper- the giant wolf fish would certainly be capable

of such an encounter . It's enough of a reason to avoid swimming in the waters of

the Courantyne or Coppename rivers where the largest numbers and most aggressive types

live.

1.

Megalara Garuda

And finally number one, and if you're not a fan of wasps then you might want to look

away now.

In 2012, the Megalara Garuda was first found on a small island in Indonesia called Sulawesi.

These scary wasps, named by the researchers who found them as the "King of Wasps",

grow to about two inches long and, perhaps more terrifyingly, a living specimen has never

been found, so we know very little about what those massive jaws are used for.

They are thought to be a subspecies of larrine wasps that dig into open, sandy areas to make

nests and lay their eggs.

Unlike other varieties, though, the male Megalara Garuda have flattened faces and grow these

large, spiked jaws.

It's thought that they can use these for digging, and for trapping prey before consuming

it.

While we don't know much about these wasps, we do know that they are already endangered.

The location where the specimens were found is designated as a site that will become an

open-pit nickel mine- something that will annihilate the surrounding habitats.

Maybe before that happens, when the first workers move in to start, perhaps the first

living Megalara Garuda will be found and the purpose of the jaws finally understood.

Thanks for watching!!

For more infomation >> Most BIZARRE Creatures Ever Found! - Duration: 9:50.

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[ENG] 160306 Gfriend Fansign [Part 2 of 3] - Duration: 3:37.

Sowon: 22 year old is definitely not consider old right~

Sowon: Yes, I'm young! Let's be young!!

*Embarrassed*

*Wonha* Yuju: Don't your throat hurts, since you guys cheer so loudly for us~

Yuju: 1 week left to Rough promotion goodbye stage, I will work harder, because of you~

Yuju: And... I hate say goodbye to you guys, so I plan to comeback again~ *Unnie Line*

Yuju: So I will comeback around 3-4 days after our goodbye stage (with Up10tion Sunyoul - Cherish) *Unnie Line*

*Sowon: 22 years old is not old!!!* Yuju: Thanks for liking our song~ Fighting~

Yerin: Next week is goodbye stage, but I wanna meet you guys again, so I became the MC for The Show~

Yerin: I hope the members are shock as well~

Yerin: Haze are bad these days, remember to wear a mask

Yerin: Since we have you guys as our buddy, I'm so happy

Yerin: Always cheering so loudly for us, it gaves me more confident~ Thank you~

Yerin: I love you~

Umji: What to do, I'm the last to say greetings~

*Yerin trying to shake her hair pin* Umji: During the fansign, I thought I must mention this.

Umji: Despite dozing off in the car during the trip here, but when we see you, fans, we are not tired anymore. I am so happy~

Umji: We get more strength from chatting and looking into your eyes

Umji: While unnies (yuju-comeback, yerin-MC) work, I will practice harder in order to meet fans too

Umji: I will practice ~ *Confused Unnies thought Umji has work as well*

Sowon: What kind of practice?

Umji: Just normal practice~ After goodbye stage

Umji: while she comeback, and she MC, I will practice~

Lost Sowon: What? We have comeback?

Umji: Everyone understood right~ Yuju: Then it's fine~ Let's skip this~

Nice Umji: I will slowly explain to sowon-unnie in the car later~

Umji: Anyway, I very happy today, thank you for your unchanging love for us~

Sowon: We are sorry for letting you wait today~ Be careful on your way home~

Sowon: Hope to see you in the next fansign as well~

Eunha: It's late, be careful on your way home~

Sowon: We are really gonna do our last greetings~ *Random* 22 years old is not old~

Sowon: Let's stay young~

Sowon: We are... Sowon: Yes, I am a freshies (=1st undergrad)

Sowon: Also, I think I'm looking younger, in terms of looks

*Judging 2Eunbi* Sowon: We are...

Sowon: Gfriend~ *all 6 members suppose to say this together, but the members are still shock from Leader's self-praise*

So-Leader: GREET! Yupup's So-Mum: Woof woof!

Sowon: We are...

Gfriend: Gfriend~ Thank you~

[Subber: Thanks for watching~ rmb to follow me @enbOT6 in twitter and leave a comment below! ]

For more infomation >> [ENG] 160306 Gfriend Fansign [Part 2 of 3] - Duration: 3:37.

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La MÉDITATION DE L'ASSIETTE : retrouvez MINCEUR et vitalité - Duration: 2:43.

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How To Further Engage Your Employees - Duration: 2:59.

As the association sector continues to disrupt and evolve, some of the biggest casualties

are our own employees.

They're really feeling the brunt of all this uncertainty and they're calling career coaches

and recruiters just like me every day.

Every time the board makes a new initiative, every time the CEO transitions, even a rebranding

campaign can set them on their heels but it doesn't necessarily have to be this way.

Particularly when your employees are highly engaged of what they're doing, they're much

more likely to weather the storm.

So I've come up with an exercise that I call "passiontivity".

It really helps to help association executives identify those candidates on the front end

that are highly engaged in the work and also helps to be an engagement exercise after they've

been there for a while to ensure that they're doing the work that they love and that will

help the association continue to move forward.

So I'll walk you through it really quickly.

It's four quadrants: the first one is high engagement areas, where your employees are

highly skilled and they're highly motivated.

Where wild horses can't drag them away from the work, they give discretionary of effort,

they love this work.

I'm sure you've seen people like this, you might even be one yourself.

This is really where all the juice happens and these folks will stick it out no matter

what because they absolutely love their work.

The second quadrant is stopgap work.

Stopgap is where they're highly skilled at these things but not particularly motivated

to do it.

I mean, they'll do it, there'll be a good facility no one would ever know they won't

complain but really it's not engaging them very well.

If you can give them a less of that work and push them up more to the areas that they actually

love to do, again they'll be more likely to stick it out.

The third quadrant is professional development, where they're not particularly skilled.

They'd like to be but if you can tap into their professional heart and really help to

figure out the areas that they'd like to grow, and you never know all of the innovation that

can come out of them, if they're really working toward their talents.

Then the fourth is disengagement, our active disengagement actually.

It's where your employees are not particularly engaged in this work.

They're not skilled at it.

They have no desire to do it.

It's really where your underperformers live, but if they can be transitioned from that

quadrant all the way up to the high skill, high motivation - my goodness, you'd be amazed

at the untapped talent that you can find!

So my recommendation is, continue to really tap into what your employees love to do - not

just what they're capable of doing and they're going to weather the storm with you.

Thanks.

For more infomation >> How To Further Engage Your Employees - Duration: 2:59.

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#3 Why "beef" not "cowmeat"? - 5 minute English talk with subtitles, script, questions and answers - Duration: 6:04.

Hi.

Good morning.

How are you?

I'm excellent.

Thanks for coming.

Today, I want to talk to you for five minutes about why English has a different word for

the animal than it does for the meat.

Here we go.

Not sure if I can finish this in five minutes, but let's try.

OK, most countries, they have the same word for the animal as they do for the meat.

For example, cow, the meat word is cow meat.

Pig - the meat word is pig meat.

Something like that.

But, in English, of course, we don't.

We have two different words.

Cow - the meat is beef.

Pig - the meat is pork.

Sheep - the meat is mutton.

Calf, which is a young cow, - the meat is veal.

Deer - the meat is venison, and chicken - the meat is poultry.

Why is that, well, basically, there's a simple reason.

In 1066, William the Conqueror came from Normandy, part of France, and he basically conquered

England, as it was.

Don't think of the U.K. now.

England was much smaller back then.

He conquered England.

At the time, people spoke Old English.

When William the Conqueror came, he only spoke French of course.

He brought French with him.

However, he didn't impose French on the people.

He imposed French on the government, the educated, and the wealthy.

So, basically, government and wealthy people, they spoke French.

Regular people, they still spoke Old English.

Now, if you think about meat.

Think about beef and cows for example.

Who eats the meat?

Well, it's the rich people, the wealthy people.

Who grows the meat?

It's the poor people, the farmers.

So, because the farmers grow the animal, they use the old English word for it, which is

cow, and because the French people ... or the French speaking upperclass eat the meat,

they used the French word for the meat.

And, of course, in French cow is boeuf.

So, boeuf became beef.

In French pig is porc, sheep is mouton, calf is veal, chicken is poulet, poultry.

Deer is a little bit different.

Deer comes from the Latin word veneer, which mean ...

er, sorry, venor, which means to hunt.

So, basically, anything you hunt is venison, but, because deer was the most hunted animal,

venison stuck to that.

So, that's why we have a different word for the animal and for the meat, because the poor

people grew the animal speaking English, the rich people ate the animal speaking French.

OK?

After 1066, for about three hundred years, the British government ... the English Government

was ... was a French speaking government.

However, after that, French started to fade away.

If you think of most colonies these days, back in the 1800s, France and England colonized

large parts of the world.

A terrible part of our history, I know.

No time to talk about that now.

And, generally, we impose our language on those people.

Many people in Africa speak English or French because of our colonization.

And why is that?

Well, that's because we basically control the government.

We also control the schools and the systems of education, and we force those people to

learn our language.

However, when the French colonized England, there were no schools.

There was no system of education.

The only people you could educate were the wealthy people,

and they ended up speaking French.

The poor people you could not educate

and there was no way to enforce French upon these people.

That's why they continued speaking English.

However, of course, you cannot have one group of people speaking French and one group of

people speaking English.

There must be some overlay.

At some point, these two languages must come together, and, if you look at English today,

we do ... we have a lot of French loanwords.

Now, many people, many of my students, they complain about learning English.

They say, "there are too many words.

There are too many words to learn.

Every week they have word tests.

We have to learn more and more words."

Yes, there are many words, but part of the reason for that is because of the history

of England.

Now, when French and English started to meld, started to mix, in ... from 1066 onwards,

over the next few hundred years, we took on some of the French words, but we didn't lose

our English words.

So, now we have two words that are almost indistinguishable,

that come from different roots.

For example, freedom / liberty.

What do they mean?

They mean almost the same thing.

The nuance is slightly different, but they mean almost the same thing.

Freedom comes from Anglo-Saxon, old English, liberty comes from the French, of course.

We have many words like this.

Thinking / pensive.

Thinking comes from Old English, pensive comes from French.

Kingly / royal.

Kingly comes from Old English king, royal, royale comes from French.

Brotherly / fraternal.

Brotherly comes from Old English, fraternal comes from French.

Weapon / arm.

Weapon comes from Old English, arm comes from French.

So, we have many words like this that almost have the same meaning, the nuance is slightly

different, but they almost have the same meaning and that's because one has a root in Old English

and one has a root in old French.

After about the 1300s, French and English, they start to come together a little bit.

English overtakes the French but evolves into what we call Middle English.

And, for the next three hundred years or so, English is Middle English and stays the same.

Then, of course, we move into the great vowel shift, which comes on a little bit later.

So, if I was ...aaargh ... So, if I was to go back a thousand years in my own country,

I probably couldn't talk to people.

Not probably, I definitely couldn't talk to people.

It's almost like a completely different language.

Anyway, thanks for listening.

Sorry, I went over my five minutes there.

If you want to read the script while you listen to this, click on the link in the description

down here.

You can find the script for this, you can find some questions,

and you can find sample answers.

If you want more of these, please subscribe.

The subscribe button is over here somewhere.

It looks like my head.

If you liked it click like.

If you think anybody else would like it, please share it with them.

Thank you.

See you next time.

Goodbye.

For more infomation >> #3 Why "beef" not "cowmeat"? - 5 minute English talk with subtitles, script, questions and answers - Duration: 6:04.

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Le commencement !!!Skate-vlog #26 (Zomboy-durden) - Duration: 12:46.

For more infomation >> Le commencement !!!Skate-vlog #26 (Zomboy-durden) - Duration: 12:46.

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

The Open Mind: China's Contentious Public Sphere - Ya-Wen Lei - Duration: 27:21.

HEFFNER: I'm Alexander Heffner your host on The Open Mind.

My guest today is assistant professor in the

department of sociology at Harvard University.

Ya-Wen Lei is author of the new Princeton

University volume "The Contentious Public Sphere:

Law, Media, and Authoritarian Rule in China."

Lei investigates the emergency of public

opinion across China, the intersection of media,

particularly the internet, law, and society.

How has the Chinese state responded to citizen

actors and to the aspiration of free speech

across the country?

Those are the questions we'll ask today.

Lei writes, "After a post-Tiananmen decline,

public opinion began to rise again around 1998

thanks to the key role of state controlled,

marketized newspapers, and facilitating the formation

of increasingly unruly public opinion,

capable of escaping state control to set the public agenda."

She concludes, "The rising support of

anti-system populous nationalists in Europe

and the United States, seems to indicate

the decline of liberal democracy and its

decreasing moral appeal as a political model in the West,

prompting Chinese actors to rethink and compare

difference in political and developmental models."

That's precisely what we'll address today.

Thank you, Professor, for joining me.

LEI: Thank you for inviting me.

HEFFNER: And, you know, in the response to that

unruly public opinion, you write about the nature

of cyber-sovereignty in the book that China has

managed to contain the public sphere within its

own cyber security, safe spaces.

LEI: Right.

HEFFNER: How, how have they been able to do that?

LEI: Well, because the Chinese government

consider, on the issues related to public sphere

as a domestic issue. So, they don't want to have,

I mean intervention from other foreign countries.

And, China also, and in the beginning of the

development of internet, China already invented

a lot of very high-technology to really impose censorship.

So, in addition to technology,

the Chinese government has also established

a lot of legal regulations to regulate people's speech.

So, with the help of law and also technology,

the Chinese government has been able to control

and to a large extent, speech and the internet.

HEFFNER: From the perspective of the US,

it's interesting to think about the Chinese internet

experience, looking at the net-neutrality situation,

LEI: Mm-hmm.

HEFFNER: To what extent are the Chinese government

in operation with sort of, in concert with the

Chinese economic business community,

LEI: Mm-hmm.

HEFFNER: Sheltering the internet in this way?

Could they, could they mange to do it just as a

state actor or, or do they have a lot of help doing that?

LEI: The Chinese government has help from corporations.

So, a lot of actually US companies like Google

and Facebook want to do business with the Chinese

with China, right?

And then the Chinese government always told

them that they need to follow legal regulations in China.

And then the Chinese government also actually

instructed a lot of internet companies to do

self censorship.

So, major social media companies hire a lot of

censors to regulate speech on a daily basis.

And they also rely on some kind of technology,

for example like a big data science,

and also cloud computing, to easily see which

speech, what kind of speech is allowed,

and what should be censored.

So apparently companies actually played a major

role in helping the Chinese government to

execute censorship.

HEFFNER: Within the Chinese corporate platforms,

LEI: Mm-hmm.

HEFFNER: What kind of speech is allowable,

and what's not?

LEI: So the Department of Propaganda at essential

level, so the propaganda department is actually

the key government agency in charge of censorship.

They will provide these companies a list

of not OK topics.

So, for example, that issue related to

constitutionalism, and also civil society,

these kind of issues are very sensitive right now,

although this issue were, were able to be discussed

in the past like before 2013.

And this government is especially tough,

HEFFNER: Mm-hmm.

LEI: The current leadership.

And this is more at the national, the central level.

And at the local level, a lot of issues that could

actually disturb social stability,

for example issues related to protest,

demonstration are not allowed.

So if they actually see this kind of information,

they would just remove information from the

internet, or social media. And some,

HEFFNER: Is this true of,

of the situation in Taiwan or Hong Kong?

LEI: No,

HEFFNER: They have more,

LEI: No, Taiwan is a very different situation

because Taiwan already democratic,

democratic, democratized the,

HEFFNER: So it's, it's in effect more like the US internet,

LEI: Right, right, so, and,

HEFFNER: And Hong Kong?

LEI: And Hong Kong has been,

the situation in Hong-Kong has been getting worse

and worse over time, especially in recent, three years.

HEFFNER: According to article 25 of the law,

the Chinese state shall stop and punish unlawful

and criminal activity on the internet,

such as cyber attacks, cyber theft,

and dissemination of unlawful and harmful information.

It's one of the central questions you look,

LEI: Mm-hmm.

HEFFNER: At in this book, is the extent

to which the internet has either liberalized or not,

LEI: Right.

HEFFNER: The Chinese sphere,

LEI: Uh huh.

HEFFNER: What is the public outlook,

if you were to do a survey,

LEI: Mm-hmm.

HEFFNER: Of, you know, across socio-economic lines,

LEI: Mm-hmm.

HEFFNER: In China, is the public outlook one

that is concerned about the stymieing of,

of open access, is there a hunger, for more access?

LEI: I think it's really some people actually

demand freedom of speech and freedom of information,

HEFFNER: Mm-hmm.

LEI: And usually it's people with higher

education level tend to have this kind of demand.

And actually analyze some kind of nationally

representative survey data,

and look at political attitudes,

and also political behavior,

HEFFNER: And,

LEI: And that's part of,

HEFFNER: And how has, how has the emergence

of the internet,

LEI: Mm-hmm.

HEFFNER: In China affected political behavior?

LEI: Right, so I found that actually,

people who use internet more frequently tend

to be more critical of the Chinese government,

and also tend to be more likely to participate

in some kind of collective action like

protests and strikes.

And I think the reason is because they have access

to more information and also social problems in China.

And I interview people who don't use the internet

and who use internet more frequently,

and I found people who don't use the internet

actually for example, some like villagers,

so they only know a lot of local problems.

And they see the roots of problem,

they see actually a lot of problem in China are

caused by just like some individual people,

it's not systematic.

But for people who use internet more frequently,

who have more access to information,

they tend to really see the existence of some kind

of systematic social problem in China.

So they become more and more critical.

And they also know more about what's happening

outside of China.

And they compare actually China and also other

countries in many dimensions,

for example the operation of the core system

and also media freedom.

And actually many Chinese people care about these issues.

HEFFNER: So, if they're not able to,

LEI: Hmm,

HEFFNER: Tackle the systemic issue,

LEI: Right,

HEFFNER: That you describe,

LEI: Mm-hmm.

HEFFNER: Because those who do march in the streets,

LEI: Mm-hmm.

HEFFNER: Or in effect, set up the mechanism online

to protest, is, is there a viable strategy right now,

LEI: Uh huh,

HEFFNER: For dissidents?

LEI: In the past, I am talking about the period

between 2013 and 2014, so there was actually

a golden period in terms of the development of the

public sphere in China.

At that time, the government was kind of,

was more, relatively liberal.

They cracked down, but not cracked down on such a,

like, a large scale.

And at that time, a lot of lawyers,

and also journalists developed some kind of strategy.

So they tried to, and they tried to use Weibo,

which was one of the most popular social media

in China, and to mobilize public support,

and to make some like small issue into like a

big events, contentious events that capture

nationwide attention.

So by, by mobilizing public opinion,

they can actually set some kind of public agenda.

And in some situation, they did succeed.

For example, they actually sometimes when they

actually talk this post exposed the misbehavior

of government officials, the central government

actually remove certain government from their

position because of the wrong,

because of their wrong doing.

HEFFNER: Hmm.

LEI: And in some cases these activists influence

core decisions, and in some cases they even

influence law making.

But this is what happened in the past,

just precisely because I mean,

these kind of strategy were so powerful

in some situation, the current leadership

feels very uncomfortable about,

HEFFNER: So what,

LEI: The consequences,

HEFFNER: I think our viewers would be interested,

LEI: Hmm.

HEFFNER: What, what was the explanation for the,

the crack down?

LEI: Okay. That's an excellent question.

So, so the current government,

so under the Xi leadership,

see there is some kind of ideological problems.

So, he sees there is a ideological struggle

between the West and China.

And I think this is to some extent true.

And, so at least before 2014,

many Chinese and many opinion leaders were kind

of sympathetic to the ideas of liberal

democracy, and for the current,

the current Chinese government,

this is unacceptable, because this is a totally

kind of opposition known to the official ideology.

So they do see there is a really,

really serious, like really ideological crisis.

And I did analyze the ideological orientation

of top 100 public opinion leaders in China in 2015.

So this is actually after 2013,

so after the government initiates a series of crackdown.

And I look at how they think about politics.

So, I classified the top 100 public opinion leaders.

So usually they have like tens of millions of followers.

So they are actually more influential than a lot

of news, like news organizations.

And so I classified them into three categories,

according to their political orientation.

And the first category is, political liberal.

So, who supports the notions of

constitutionalism, and also universal values.

By constitutionalism, I mean the government is

supposed to be subject to the constitution.

So this is kind of like basic ideal people would

agree, I mean outside of China, right?

But they, in China doesn't like this idea.

And also, universal values such as human rights.

So I classify people who actually support these ideas,

HEFFNER: Huh,

LEI: As political liberals.

And the people who openly express their opposition

to these ideas as politically conservative.

And opinion leaders who actually don't express

their view as like the other.

So there is the third categories,

HEFFNER: Uh huh,

LEI: And my analysis shows

that 58 percent of the top 100 political,

sorry, public opinion leaders,

are actually political liberals.

And only 50 percent of the leaders are political conservative.

And, so the remaining are the neutral one,

but actually I analyzed their connections,

the connection between different political,

public opinion leaders, and I found the third

category, category actually are closer to political liberal.

So that's really alarming.

HEFFNER: So there's a majority,

LEI: Right, so that's a majority,

HEFFNER: Of political liberals,

LEI: And can you imagine a communist authoritarian country?

I mean can a government really tolerate,

I mean they are a majority of public opinion,

and who openly support the idea of like single

sympathetic to liberal democracy?

That's kind of totally unacceptable to the

Chinese government.

HEFFNER: And this list includes,

LEI: Mm-hmm.

HEFFNER: Public opinion leaders,

people who are both, have online and journalistic personas?

LEI: So,

HEFFNER: Non-elected officials, right?

LEI: So, so,

HEFFNER: This is,

LEI: This article,

HEFFNER: They're, they're really,

LEI: So I just...

HEFFNER: Appointed officials,

LEI: Select these people based on the

numbers of their followers, so their influence,

HEFFNER: Right.

LEI: They're on some kind of index calculating

a person's, influence on the internet,

especially, on Waibo, one of the most popular social

media in China. And, so among the, these 100 people,

the public opinion leaders,

30, around 30 percent are media professionals.

So, because they have access to,

they actually know the news and know the media very well,

HEFFNER: Hmm,

LEI: So they actually have a lot of followers.

And only 6 percent of them are government officials.

So actually the propaganda officials.

So the Chinese government, they want to use some

kind, they also want to use social media to

promote their own official discourse.

So they will have propaganda officials

operating their own accounts,

social media accounts to attract people's...

HEFFNER: So what,

LEI: Attention.

HEFFNER: So what's happened,

what's happened with the folks you've interviewed

since the crackdown? Has,

LEI: That's,

HEFFNER: Has that number turned from,

LEI: Uh, uh,

HEFFNER: Majority liberal to majority conservative?

LEI: I only analyze data in 2015. That's actually

already two years after the crackdown.

So, and so but now the crack,

crackdown actually focus on people

with high centrality, high level of influence,

HEFFNER: Mm-hmm.

LEI: So the government kind of effectively

control the group who are the most powerful in terms

of facilitating the creation of contentious events.

HEFFNER: Is there a difference right now between,

LEI: Mm-hmm.

HEFFNER: Journalistic rights in the newspaper industry,

LEI: Mm-hmm.

HEFFNER: Which is sometimes coopted by state authorities,

LEI: Right,

HEFFNER: And the, the opportunity for free expression online?

LEI: Mm-hmm. In the past, journalists had a better opportunity

in writing something using their own social media.

For example I mean it's, so they actually do a lot

of reports on the daily basis,

but sometimes because of the censorship.

So, in each news organization,

they have censors in their organization.

So sometimes, even they spend a lot of time doing a report.

The report was actually not allowed to be actually

appear in newspaper. And in this situation sometimes,

journalists actually disclose the information online.

So they actually, they use their true identity

to write something on the social media.

So in the past they are able to do this.

But the government really, just the department

of propaganda realized this kind of strategy.

So they actually kind of enacted a new law

to regulate this kind of professional behavior.

HEFFNER: And how has the Department of Propaganda,

LEI: Mm-hmm.

HEFFNER: Evolved since, if you look at the long

picture of history, since Tiananmen?

LEI: Mm-hmm.

HEFFNER: How, how has that body changed?

LEI: Mm-hmm.

HEFFNER: Adapted to the new technologies?

LEI: Oh, they really, really catch up

with the recent development of technology.

HEFFNER: It sounds like it.

LEI: Right. For example, they hire a lot of,

or they ask a lot of different government

agencies, and to hire something called public

opinion analysts.

And with the rise of public opinion in China,

the Department of Government think it's

really important for them to be able to monitor

and also analyze public opinion in a very precise way.

So these people actually learn like big data

science and even they draw on artificial intelligence.

So they really, really want to really draw on

technology to make censorship more efficient.

HEFFNER: Do you see, in this country

based on the current net

neutrality debate, the same idea of the communist control

and corporate control in the sense

that once these rules have been revoked, which they have now,

LEI: Mm-hmm.

HEFFNER: Corporations will have outsized influence,

LEI: Mm-hmm.

HEFFNER: To potentially control how people

use new media, and if they even have access

to it in the first place, and when you mention the villagers,

LEI: Mm-hmm.

HEFFNER: You know there are a lot of people

who are like the villagers here in the United States

in, in, in rural and urban communities who,

who don't have access.

LEI: Obviously I think the US corporations really

have very bad reputations. [LAUGHTER] And I think

it's actually is, is easily subject to a lot

of outside influence. Influence of money.

Influence of power, and I think it's also,

an international issue, because nowadays the

Chinese government actually influence public

opinion outside of China.

And for example, I mean Australia.

A lot of people actually receive money

from Chinese business people.

So I think with the re(p)eal of net

neutrality, I guess everything could happen.

So every, like bad things, there could be a very,

very negative consequences.

HEFFNER: Are the folks there able to have access to this?

LEI: I don't think so.

And, I, I think the book could not be translated

into Chinese, because this book cannot really,

this book cannot pass censorship.

And recently, the Chinese government also began

to censor academic journals.

And, so there is a very, very a top academic

journals on China, called China Quarterly,

which was published by Cambridge University,

HEFFNER: Mm-hmm.

LEI: And because these university presses

want to do business with China.

So recently the Chinese government asked Cambridge

University to remove some of the articles

from their database their server in China.

And in the beginning Cambridge University

agreed to remove all this articles.

And these articles are related to, for example, Tibet,

HEFFNER: Hmm.

LEI: And also, Tiananmen,

HEFFNER: Sure.

LEI: Democratic movements.

So you can see, there are academic institutes.

But when they have business interests,

I mean in China, it's really difficult,

really to expect that they would really honor their values.

HEFFNER: What does it say about the contentious

public sphere that this book,

LEI: Mm-hmm.

HEFFNER: Would not be permitted,

would not be read?

I think your notion of a public sphere,

LEI: Mm-hmm.

HEFFNER: Implies that there is some collective

public good that's emerged,

but it may be, maybe that conception

has not been made yet.

LEI: My conception of a public sphere also,

is related to public discussion or public interests,

HEFFNER: Right.

LEI: So, actually in China's public sphere,

many people actually discuss issues related

to public good, public interest.

For example, the protection of marginal groups in China.

HEFFNER: They're discussed, but they're, they're discussed in,

to some extent, a vacuum, without the access

to the literature, like your book.

LEI: Uh,

HEFFNER: So there's a,

LEI: But it's very difficult to say,

because sometimes, I mean Chinese students and,

and Chinese scholar actually translate,

HEFFNER: Mm-hmm.

LEI: Your work.

HEFFNER: Mm-hmm.

LEI: So, for example, I have an article talking

about censorship of, of newspaper articles.

And then when I was doing China fieldwork in China

two years ago, I realized actually they translate my,

HEFFNER: Hmm,

LEI: My English article into Chinese.

So by doing this kind of translation,

people can see your work.

But I think, in terms of like a formal,

HEFFNER: Right.

LEI: Publication, it's kind of impossible.

But I still think there's some possibility that

people can read your work.

HEFFNER: Right.

LEI: And also, nowadays, I mean the

higher education in China has been spending.

So there are so many talented people who can read English,

HEFFNER: Right.

LEI: Literature.

HEFFNER: Well I, isn't the key question, Professor,

LEI: Hmm,

HEFFNER: Whether or not the censored know they're being censored?

In the sense that, if you have a society

where folks are being censored,

LEI: Mm-hmm.

HEFFNER: And they don't know they're

being censored, they're not gonna probe,

they're not going to inquire, they're not going to ask,

LEI: Mm-hmm.

HEFFNER: The questions.

LEI: Right.

HEFFNER: So I get the impression, from what you're saying,

LEI: Hmm,

HEFFNER: That they have the,

the Chinese people have enough access right now,

to that global perspective,

LEI: Mm-hmm.

HEFFNER: To know that they are under threat,

LEI: Mm-hmm.

HEFFNER: Their public discourse is stymied

as a function of,

LEI: Yeah, they know,

HEFFNER: Some degree of censorship.

The question is whether that should be tolerated,

or how much of that should be tolerated.

LEI: Yeah, the, I think, I mean,

the majority of netizens which means internet

users, know the existence of censorship.

And, and in the past, in some kind of contentious

events, people did request freedom of speech,

and have access to free information.

They did try to push the government,

but it has been very, very difficult.

And when they actually mobilize the whole entire

security system, the state's apparatus to

improve and maintain social stability,

then what Chinese people can do is really, really limited.

HEFFNER: If you do discuss,

LEI: Uh huh,

HEFFNER: You might disappear from the forum,

LEI: Yes, yes. Yeah, so, that's, so,

HEFFNER: That's the risk.

LEI: Right, so,

HEFFNER: Huge risk,

LEI: Yeah. So a lot of, a lot of dissidents,

and also public opinion leaders,

usually use the, the word, disappearance.

For example, there is, there was a big fire

in Beijing recently.

And 19 migrant workers died in the fire,

because, and they live in very bad housing.

And, and so after the fire,

the Beijing government tried to evict these poor

migrant workers, and cut their heat,

because they, they just think these people

actually cause their problems.

I mean, like having 19 people die in Beijing,

not good for the government, right?

And so there is a artist who actually reports,

who went to these villages to,

the nearby Beijing to actually record

their protest everyday.

And then this person just talk about,

OK, if you don't see me on YouTube,

that means I disappear.

So a lot of people have the fear of disappearing.

HEFFNER: On that fearful thought I want to thank you for

joining me today, Professor.

LEI: Mm-hmm. Oh, My pleasure.

HEFFNER: "The Contentious Public Sphere,"

out by Princeton University Press,

LEI: Thank you.

HEFFNER: And thanks to you in the audience.

I hope you join us again next time,

for a thoughtful excursion into the world of ideas.

Until then, keep an open mind.

Please visit The Open Mind website at

Thirteen.org/OpenMind, to view this program online,

or to access over 1,500 other interviews.

And do check us out on Twitter and Facebook,

@OpenMindTV, for updates on future programing.

For more infomation >> The Open Mind: China's Contentious Public Sphere - Ya-Wen Lei - Duration: 27:21.

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2 Brothers On The 4th Floor - Mirror Of Love (1996) Videoclip, Music Video, Lyrics Included - Duration: 3:34.

Let's all take a look in the mirror of love

and see you're the one where you're dreamin' of

Don't care what they say or what they're thinking of

Let's all take a look in the mirror of love

In out, turn it out, tell me what it's all about

'cause positive is what I am, so now I hope you understand

Satisfy, don't deny, just keep your hands up in the sky

Mirror, mirror, show me love and take me up above

Let's al take a look in the mirror of love

and see you're the one where you're dreamin' of

Don't care what they say or what they're thinking of

Let's all take a look in the mirror of love

It's time, time to proceed, let me give you what you need

Be yourself and you will see how you really want to be

Give, give all you got, keep on moving to the top

Mirror, mirror, show me love and take me up above

Let's all take a look in the mirror of love

and see you're the one where you're dreamin' of

Don't care what they say or what they're thinking of

Let's all take a look in the mirror of love

For more infomation >> 2 Brothers On The 4th Floor - Mirror Of Love (1996) Videoclip, Music Video, Lyrics Included - Duration: 3:34.

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Johnny Hallyday : Dix chansons validées par leur père, les aînés en difficulté ? - Duration: 2:53.

For more infomation >> Johnny Hallyday : Dix chansons validées par leur père, les aînés en difficulté ? - Duration: 2:53.

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Exploring Bristol's Waterfront with Imo and Izzy. Bristol, England, UK. - Duration: 11:25.

For more infomation >> Exploring Bristol's Waterfront with Imo and Izzy. Bristol, England, UK. - Duration: 11:25.

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她的真實身份是范冰冰的私生女還是妹妹 范冰冰這樣回復 - Duration: 2:08.

For more infomation >> 她的真實身份是范冰冰的私生女還是妹妹 范冰冰這樣回復 - Duration: 2:08.

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UNBOXING SEPHORA! QUE ME HE REGALADO ? - Duration: 12:59.

For more infomation >> UNBOXING SEPHORA! QUE ME HE REGALADO ? - Duration: 12:59.

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Gordon Ramsay's BEST Insults! (Part 2) - Duration: 14:58.

If you're found to be incompetent in the kitchen, Gordon's roasts are totally capable of sending

your ego right down the toilet.

We already showed you some of our favorite Gordon Ramsay insults, but one video couldn't

cover all of them.

Here are more of Gordon's best insults.

His Tongue-in-Cheek Apology Letter to Jamie Oliver

We all know how Gordon Ramsay and Jamie Oliver can't put up with one another.

For many years the two have constantly been going at each other's throat each never missing

a chance to reassert that he's a better and more popular chef than the other.

On one of his appearances on the late night show on ITV, Gordon announced that he had

invited Jamie for an on-air let-up but that Jamie couldn't make it to the studio.

Gordon instead sat at his desk on stage and wrote while reading out loud this letter that

at first you would think might by any chance be a sincere apology from Gordon to Jamie

no matter how unlikely that would be.

Gordon actually did start with "I'm sorry," but then he followed it with a stream of apologies

for every insult Gordon has directed at Jamie, but we guess it's pretty obvious that he wasn't

doing it for the apology.

It was just another "Gordon Ramsay" way for slipping in a few more insults.

The freaking microwave has more qualifications than you

Gordon's visit to El Greco was not by any means a pleasant experience for whoever watched

it, let alone poor Gordon himself who had to taste these horrendous servings of microwaved

rubber that they called their food.

The bland stuffed zucchini and the pasty lamb shank that Gordon got looked like pieces of

edible depression.

Then the moussaka came and these were the first words that he blurted out, "If you saw

this food in a dog food bowl you would not think twice."

According to the waiter, it was the microwave, who they called "Chef Mike", was behind

that threefold nightmare.

He asked to meet the actual head chef and all the time as he spoke to him and the staff,

Gordon couldn't contain his despise for that unqualified and indifferent halfwit who actually

believed that he was making "high-end" food that Gordon just couldn't appreciate.

That's when the insult pushed its way out, "Executive chef?

Chef Mike, the freaking microwave, has more qualifications than you."

When he was met with yet more oblivion on the chef's part, he followed it with another

sucker punch, "I have come across quite a lot of executive chefs in my time, I have

never seen one quite like the sack of shit that is standing in front of me now."

You look like you're just about to lose your virginity

Gordon probably hates nothing in the world more than when a chef's stress gets in the

way of creating a beautiful display of culinary art.

Whenever he's served a dish that was made by such a chef, he can identify it right away

without even seeing them in person.

Hannah and Maso's was Gordon's host for that Valentine's Day kitchen nightmare.

He went with a picture of his wife that he put in front of him on the table so she can

share that romantic meal with him.

That's if you call bland soup, molten quiche, and raw lamb lollipops romantic.

When he asked to meet the chef, he found a guy who in a way was himself bland, molten,

and raw inside.

The guy had no taste and was too shaky for someone who's supposed to be the captain around

the kitchen.

He thought his life would be easier and better if he didn't own a restaurant and the last

decision he could remember taking was when he named the Turkey Panini the restaurant's

special.

As Gordon tried to bring some life into him, he looked at the wobbly chef and said, "You

look like you're just about to lose your virginity."

Thank f**k you're small

How this restaurant was being managed, especially in terms of finances, really ticked off Gordon

when he visited.

The owner and his wife were in 250,000 pounds worth of debt, but they weren't exactly losing

any sleep over it.

Quite the opposite, really.

The owner wouldn't compromise one bit on his unbounded extravagance and stayed insistent

on spending all of his unearned money on eBay buying second-hand equipment at rip-off prices

and cramming up his small kitchen.

As Gordon toured the place, he was growing more and more irritated with that absurdly

huge collection of eBay items that the owner had bought.

He met the chef in the kitchen and these humorous, yet pretty insulting words came out to cut

the tension, "Thank f**k you're small, you know that?"

He then looked at the owner and told him, "That's what you do.

You look for chefs on eBay, look at their size, their measurement, their weight then

import them, yes?"

It wasn't very nice of Gordon to mock the guy on TV like that, but you gotta admit…

that one was pretty hilarious.

The chef himself couldn't help himself but laugh at that.

I felt like I got a leak in my f**king bath, it was your bald head

River Rock Inn was a small 130-year-old hotel in Philadelphia where Gordon experienced a

true hotel hell.

Gordon was probably in a good mood during this visit, though, because all of his insults

to the hotel's crew of three including the owner were waggish and came with the typical

priceless facial expressions that Gordon gives whenever he's trying to stop himself from

bursting out with laughter at someone's incompetence.

When the manager took Gordon to his gloomy little room at first, he was welcomed by a

cockroach committee.

He then met the owner and asked him how he would rate the food and the owner's reply

had him saying, "I'm now shitting myself about dinner."

Gordon had already received enough hints about what he was in for as he entered the diner,

but the waiter was the one who really looked uneasy about the restaurant's apparent disaster.

As he stood there recommending frozen food for Gordon, his head started bursting with

sweat.

Gordon couldn't keep it in any longer, so with a smile full of crushing scorn he looked

at the guy's head and said: "I felt like I got a leak in my f**king bath, it was your

bald head."

90% good, 10% an asshole?

This Italian restaurant was having a special kind of problem that Gordon probably hadn't

faced in any other restaurant that he visited on Kitchen Nightmares.

The restaurant's main problem was that its head chef was a stroppy 22-year-old kid, or

as the owner put it, "90% of the time he does what he's supposed to do, but 10% of the time

he's an asshole."

Gordon didn't let that one slip.

As he went with the owner to meet the staff in the kitchen, he called out for the young

chef and introduced himself.

When he asked the guy what he did and he knows that this was the head chef causing all the

trouble, Gordon threw it right at him: "So, you're the 22-year-old who 90% is good but

10% is an asshole?"

Gordon couldn't stomach people who have an undeservedly inflated ego and it seemed like

no one in the place could stand the guy.

Gordon even got to know that he once tried to punch the waitress for telling him that

no one in the restaurant cared about him.

Honestly, this is one of the few cases where you can say that someone deserved more of

Gordon's wrath.

Show me that you're a man

In this episode, Gordon was trying to help this poor restaurant owner to stand on his

feet once again and start running his restaurant properly.

To do that, the owner had to fire one of his three managers in order to make room for a

new head chef that Gordon was recommending.

Gordon already had in mind one of the managers that he thought had to go.

He told the owner that this manager was manipulating him, wasn't even worth his weight in terms

of management expertise and that losing him was a huge win for the restaurant.

It was enough humiliation for this manager to stand with his coworkers listening as Gordon

Ramsay stomped over his entire career on TV.

You can bet that the man was all fired up hearing this, so after having heard enough,

the manager walked in and burst out with rage against Gordon for dissing him in front of

his employer like that.

Here's what Gordon had to tell the manager, "For the first time since I met you show me

that you're a man."

That was just before hitting him with a furious and unrestrained ego-shattering rant about

his total incompetence.

Unfortunately, you're talking out of your rear

Gordon is the first person in any room who is guaranteed to go completely nuts at a restaurant's

crew that isn't handling the situation correctly.

But if the work is being done and the best is being put into it under Gordon's own supervision,

you'd be down on your luck if you found in yourself the courage to walk up to him and

criticize the outcome.

That's just what this grumpy old lady did when Gordon was all busy with the staff at

this restaurant as they served their new menu on their first night.

Until she walked up to him, the feedback from all the customers had been very positive and

Gordon has been in the business long enough to know when someone actually has a critique

of the food or if they're just shoving their bad temper at it.

That lady wasn't showing the right attitude for Gordon to put up with when she came to

him, so after nodding with his head so politely for a couple of times as he heard her complaints,

he responded with this, "Okay, good.

But madam, unfortunately, you're talking out of your rear."

The woman was clearly in a state of shock and humiliation and Gordon beat her down once

again as he welcomed new customers while she stood nearby hearing him say, "So sorry about

the old bag."

An embarrassment to Kefalonia

As a Greek person opening a Greek restaurant, you must be pretty proud about your country

and most particularly proud of its food.

That's how the owner of this Greek restaurant was, but the only problem is, pride does not

necessarily bring out good food.

When Gordon paid this family restaurant a visit, none of the customers were satisfied

with what they were served.

Plates were being returned to the kitchen almost untouched and instead of focusing on

enhancing their food, they were too busy holding belly-dancing shows for the disgruntled customers.

The waiter, who was also the owner's son, got on his knees and carried three tables

on top of each other with his teeth.

His service was nothing like his teeth-clenching skills however.

When Gordon couldn't ignore the situation any longer, he gathered up the family in the

kitchen and ran a display of the hideous food that was coming back.

Remember what we said about the owner's pride in Greek cuisine?

Well, frustrated by how oblivious he was to the size of the disaster, that's exactly where

Gordon hit him when he said: "It's an embarrassment to Kefalonia."

Mike, the owner, went to sit in the backroom in tears after hearing this.

Gordon really knows how to break someone, doesn't he?

Judgement Day

When Gordon is angry with someone's performance, he comes at them with his iconic roasts.

There's another level on Gordon's rage-o-meter where he starts orchestrating the insults

instead of doing them himself.

That's what Gordon thought the owner of the Four Seasons Inn deserved for the hellhole

that he was running.

The place's decorations were worn out, most parts of the hotel were nasty and the pool

was too filthy for Gordon to step foot near it let alone in it.

Instead of cornering the owner and letting his f-bombs drop, Gordon gathered up some

of the hotel's latest guests in one room who had a terrible experience there.

Imagine being that owner and you walk into a room to find a line-up of unsatisfied people

that are all there to judge you.

That's not the best situation to be in.

And what added even more insult was the expert Gordon brought along, who was the general

manager of one of the Hilton hotels.

Gordon really didn't give that man's ego the slightest chance for recovery.

Shit chef, and a dishonest one

It's one thing to serve Gordon bad and tasteless food, it's a whole other thing to lie to him

and not stand up for your own mess.

If the first triggered Gordon's anger, the other triggered only his total disrespect.

Take Sebastian, for example.

When Gordon asked him about the calamari starter, he assured him that they were using fresh

calamari.

Gordon doesn't let these things go that easily, so he asked the waitress and she told him

that they were frozen.

He would have realized it for himself anyway as soon as he got the plate, which didn't

look all that fresh.

Seeing that, Gordon came to his conclusion about Sebastian, "That confirms two things:

shit chef, and a dishonest one."

The insults didn't stop here, Gordon sent the waitress back with a message to Sebastian

asking for a sick bag and when he got his main dish, Gordon thought it looked like a

can of dog food.

Sebastian received enough insults that he had to call his parents asking them how to

deal with the relentless Gordon Ramsay.

Apologies for the Owner's Performance

There were many things that seemed wrong with this hotel, beginning from the tablecloths

to the puke-like appetizer, and the pale and rubbery lamb lollipops.

There was one thing that everyone working at the hotel agreed on, including the general

manager that greeted Gordon and the waitress that served him - it was that the hotel's

gruesome failure is all due to its owner Callie, who they said was too controlling and rude

plus was driving people away with her attitude.

There was something that they forgot to mention about Callie, though, that Gordon had to witness

first-hand.

That was Callie's horrific Cher impersonation.

When she walked up during dinner and started singing, the customers were all obviously

creeped out by her hysterical performance.

Apparently, Gordon understood that insulting someone who's so offbeat was a waste of time

and probably even impossible.

Instead, he got up as she performed and walked up to other tables apologizing to the guests

for the horrific sounds that their ears fell victim to.

He then ended the insult with a premature applause that was obviously meant to get her

off stage as soon as possible.

It came out of a baby's diaper

If you're going to serve Gordon Ramsay food, at least let him know that you understand

that it's not exactly top quality.

If he finds it to be an abomination and all he hears from the staff was how high-end the

food was, he will really make you aware of every single bit of incompetence that exists

inside your restaurant.

The owner of the Old Stone Mill had to learn this the hard way.

The man was a bit defensive about the celebrity chef sitting down at his restaurant criticizing

the food and the service, so he tried to deny stuff at first.

The waiter made it even worse by lying about the frozen crab meat, telling Gordon it was

fresh.

Gordon started throwing around some jibes and at one moment he was really calling for

help with the chopped salad, "Please don't make me eat all that shit."

The lobster-stuffed Tilapia was what really sent shivers down Gordon's spine, though.

The moment he opened that bag, he said, "Looks like someone's had a shit in the bag he almost

stuck it in the oven".

When he sat down with the owner, he had to let him taste that food and when they came

to the Tilapia, Gordon confirmed its appearance on his plate, "It looks like it came out of

a baby's diaper."

I would like to flush these down the toilet

We know puns might be a cheap type of insult.

If you saw the first part of this video you would know that we're guilty of being fans

of Gordon's puns.

When he visited this Greek restaurant, Gordon unleashed one pun after another and although

the puns might have been unintended, the insults definitely were.

When Gordon ordered the Loukaniko, which he said looked like the remainder of something

that looked like a dog had chewed on, he got grease in a slightly different sense of the

word.

("Does that remind you of Greece?"

– 0:52) Here comes the ultimate pun though.

As he flipped around the pieces of sausage that floated in the grease-filled plate, Gordon

dropped this, "This area of Queens is called Flushing.

I would like to flush these down the toilet."

Actually, kudos for Gordon for being able to come up with witty lines like these while

eating such food.

The waitress ran away choking after having one bite off his plate.

There is more olive oil on this than Popeye's dick

As we reach the end of this video of another collection of Gordon Ramsay's insults, we

want to share with you a tribute that the great John Legend made exclusively out of

Gordon's insults over the years.

"I'll get you more pumpkin… or would you like it diced?

(0:22)" That was a selection of Gordon's absolute best lines sung and played by John Legend

in collaboration with Gordon himself.

Take a look, "You put so much oil in this, the U.S. wanted to invade the f*cking plate!

(0:47)" Now be honest!

Wouldn't you want to buy this album?

You have to admit that even in his worst fits of anger Gordon is still able to come up with

some of the wittiest insults that you'll hear on TV.

Here was our absolute favorite out of this track though, "Tere is more olive oil on this

than Popeye's dick."

As long as Gordon Ramsay is still on TV, we should expect more of these epic insults to

come.

Don't miss out on your chance to win an iPhoneX.

All you have to do is hit that subscribe button and the notification bell, then click the

description below to increase your odds of winning.

Good Luck!

For more infomation >> Gordon Ramsay's BEST Insults! (Part 2) - Duration: 14:58.

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Plaisir & Diète - PAINS BURGER HEALTHY (facile & rapide) - Duration: 3:13.

hello and welcome to enjoying and dieting on the same plate

we meet today to cook a healthy recipe and very quick to do

and more, really easy because as you can see, there are very few ingredients

the advantage of this recipe is that it's not just for people who

pay attention to their diet but also for anyone who is a little

lazy to go to the store buy some burger buns if he does not have it at home

or just that it's Sunday and that it's closed

with this recipe your burger buns will be hot, you will not have to warm them up

and in addition they will be made out of foods that you controlled with no additives

and things like that... in addition to that in terms of calories

you have a lot of protein and that's why it's quite high in calories

but it's advantageous for people who eat vegetarian

because you do not even have to add any source of protein

so for the ingredients, you will need

cottage cheese or yogurt, oatmeal,

spices here I took salt and pepper, baking powder, 2 eggs, here I only take the whites

or you can take an egg and a white ...

and two dishes to make the buns shape

so I remind you that all the ingredients are on the link in the description down below

you click on it and you will find a recipe detailed with all macros and grammages

and so it's very simple here you take a blender or a hand mixer and a bowl

if you have a hand mixer and a bowl, it will take a little more time

but it will also do the job... so you put everything in it...it's not very complicated

and after that you're just mixing it

and as you can see it's not very complicated

so what I wanted to tell you is that here you are going to make a dough

you will see it will be quite compact so I advise you to add a little more water depending on your egg

and your dough, if you see that it's a bit too thick

so here you see it's pretty liquid ... what I did was that I mixed them

I waited ten minutes for the dough to harden a bit because the oatmeal absorbs the water

then I added a bit of water and I remixed... Then I put it into two dishes (about the same amount)

now you'll take your microwave, you'll put the dishes in it for 3 minutes each

and after that you'll wait for 2-3 minutes that it's cooled

and you take them out ... so it's very easy to do

as you saw and you do not need the oven so it's ready in 10 minutes

and it's already hot so now you only have to take for example

a chicken burger, beef or veggie burger

there is also the recipe on my channel and you make a good creation as you see it here

chicken burger, beef burger and even veggie burger

so I hope you enjoy this recipe, if it's the case you can hit the like button and even subscribe

see you next time for another recipe and another video !!

For more infomation >> Plaisir & Diète - PAINS BURGER HEALTHY (facile & rapide) - Duration: 3:13.

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Wltoys K989 1 28 Rc Drift Project EP13 Steering Angle Mod To Make Sharper Turns With a Servo Upgrade - Duration: 9:16.

hello everybody welcome to a new episode of How To DIY Rc Wltoys K989

1/28 Rc Drift Project episode number 13 where we're going to upgrade

the servo finally where you been waiting on for so long it's going to

happen and right here we have the stock server and the upgrade servo that we

want to try out it is a 9 gram servo the stock servo is original 5 gram

and there is nothing wrong with it because I'm pretty happy with it

after bashing it jumping it at the skatepark crashing it it's been through

a lot you guys know it and it still survived and still working

pretty good but it's got a really strange servo arm that is like a

different one I can't use anyone like that to put on this servo because that

would just make it really easy but I found a 9 gram servo that is the same

size as a stock servo and will fit perfectly on its spot and they had to

make a little modification and removing the lower cap because it was sitting in

the way and this way you can almost see it fits perfectly because there the stock servo

got a little angle over here like if you put it side to side it will like

yeah that's going to fit me then there's a little cutoff for the motor wires that

was sitting in the way that's wherever you have removed the bottom plate that

makes it really easy not to fit it there's enough space but there's not

enough space to use the original stock motor mount servo mount so we have to

figure out a different way touching this servo to the chassis but there's one

little problem that we have with this upgrade is because you have more steering

angle and this servo arm is a lot bigger when you're trying to move that around

it's going to hit the top plate the top plate will be sitting in a way for a

servo horn to move and to get us give us more angle and that's a little bit of

an issue some people solve that by removing the

top plate and drive it like that it gives the chassis a lot more flex it's

not so stiff anymore and and some people like that to drift as feel

some people don't it's also pretty hard on the pinion gears because there's

more flex they will be going in and out in and out and will worn out the pinion

gears a lot faster and they are pretty cheap so there's not really big problem

that come to break the bank cost only 3 bucks but still you know you want to be

careful with your stuff then maybe you can try it out I'm going to try it

out and see if I like that a little bit more flex and my chassis because I never

tried it out and I will say you have to try it out maybe you'll like it maybe

you don't and for that I already came up with a solution of course and this is

just a template we're gonna make that some carbon just like I want a good

chassis to carbon and this template give us that little bit a more space that

the servo horn needs to move around from left to right to give us that

maximum angle it's just actually pretty simple that we did just cut the cardboard

double the wide of the original top plate as you can see its the same width

poked out and this that space I've already measured it out and then I'm

gonna make it longer and even make it here like a cross angle I moved a little

bit too much cardboard because it's weak the more flesh you

have on this place the better and stiffer it while be but for that there are

a few pieces that are sitting up and high so maybe put them a few washers

under the screws that hold the front top plate to fix that issue that we have

with the upcoming upper arm that is sitting in a way for giving us

a little bit of flesh and stiffness now let us go over and mount

the servo and show you how to mount this servo without using the stock

servo mount of course because that's not going to fit for that we need some

sandpaper and make the under side of the servo a little bit rough they just

needed to have a rough surface so the glue better stick better to the chassis

and you be doing the same thing for the chassis and just gonna make it a

little bit rough don't be scared I'm going to see

anything of it because we'll be right sitting underneath the servo but as you

can see I already made it did it so let's make some two component epoxy

that hardens out in five to ten minutes hopefully you can see it a

little bit better now but this is two component epoxy 50/50 you don't need a

lot just a little bit and I just question of mixing it together really

quick don't waste too much time you got about five to ten minutes or about five

more than enough we a good very good drop of epoxy on it

now is the most difficult time because we already Center the servo

before you're going to try this or you're in trouble I'm gonna test it

one more time before we're gonna put it in there and put the screw on it's place

because this is the only chance we have

so it's good the way if tested it out before installing it because as you can

see there is not a center so we have to Center it up again like that there is

pretty Center and then put the screw in this place because after we have epoxy it

there's no more chance that we can get to the screw but we have some time

takes at least ten minutes for it to harden out could've remove that side piece but

I don't want to that was just a question of clicking on already the steering

angle I can check out what is the center with wheels make sure it's Center up

because this one time you're gonna glue it down and that's it

and you can see I put some tape behind around the servo to keep it away from

the soldering from the motor so it doesn't mean they're gonna be gonna

contact blowing up the servo it looks big

alright and now it's time for me to take a clamp keep it there for at least

a half hour and possible in a warm spot at least above 25 degrees

so definitely harden it out pretty quickly so sometime to Center oup the

servo you get a perfectly Center and then don't touch it anymore I leave it

in the corner and that takes a very long time for me but with only a second for

you guys so we're gonna be right back I'm welcome back guys and check out how

much steering that we have now it's going to make really sharp u-turns

we are so tight it's almost touching the spring so this is as far as

we can go and all just with using the stock radio so not upgrading to a

professional hobby grade radio and change some things in the menu in the

setup no everything with the stock radio just using a two and half

dollar 9 gram servo with a longer servo horn and removing the top plate the same

time we have shorten up the servo wires that was extremely long for my taste and we

have placed the receiver here at the end with just electric rubber band to hold

in place and use some tape to hold the battery in place

all saving weight saving weight is important for drift car to get the

maximum torque and power to weight ratio and I was going to be pretty interested

to see how sure the u-turns will be and how well it will be with counter

steering so I want to say let's go to the track and test it out

check that angle

this servo upgrade is a really good upgrade I like it give you extra

angle you can make it sharper u turn as you can see and it's also get you sooner

into trouble but it also takes you out of trouble it works both ways and really

good for counter steering when you drifting a crazy angle it those take a lot more

practice and also finding out if I'm liking these flexible chassis or I want

to get a more stiffer chassis so we have to make that customs carbon

top plate to check the difference that will be coming up in the next video

episode number of 14 of this Wltoys k989 1/28 scale RC drift project

that is full with upgrades and mods I hope you'll check out the little playlist

over here and I hope you subscribe for the next episode of course and if you're

interested in this little car then you can find all the links down below in the

description if you've any questions then please leave it down below in the

comments and I want to say goodbye until next time

For more infomation >> Wltoys K989 1 28 Rc Drift Project EP13 Steering Angle Mod To Make Sharper Turns With a Servo Upgrade - Duration: 9:16.

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YUSH (Jorge Galindo) ⏀ a songwriter interview by plexus (Boris Dunand) - Duration: 7:01.

For more infomation >> YUSH (Jorge Galindo) ⏀ a songwriter interview by plexus (Boris Dunand) - Duration: 7:01.

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L'Isola dei famosi 2018, Eva Henger contro Barbara D'Urso? Ecco il motivo - Duration: 3:10.

For more infomation >> L'Isola dei famosi 2018, Eva Henger contro Barbara D'Urso? Ecco il motivo - Duration: 3:10.

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Rovinate dalla Clinica Low Cost. Servizio delle Iene. - Duration: 5:35.

For more infomation >> Rovinate dalla Clinica Low Cost. Servizio delle Iene. - Duration: 5:35.

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AdWords Tutorial - Part 1

For more infomation >> AdWords Tutorial - Part 1

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离婚不离爱，王菲李亚鹏照样教出自信又钝感的李嫣 - Duration: 18:35.

For more infomation >> 离婚不离爱，王菲李亚鹏照样教出自信又钝感的李嫣 - Duration: 18:35.

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Gordon Ramsay's BEST Insults! (Part 2) - Duration: 14:58.

If you're found to be incompetent in the kitchen, Gordon's roasts are totally capable of sending

your ego right down the toilet.

We already showed you some of our favorite Gordon Ramsay insults, but one video couldn't

cover all of them.

Here are more of Gordon's best insults.

His Tongue-in-Cheek Apology Letter to Jamie Oliver

We all know how Gordon Ramsay and Jamie Oliver can't put up with one another.

For many years the two have constantly been going at each other's throat each never missing

a chance to reassert that he's a better and more popular chef than the other.

On one of his appearances on the late night show on ITV, Gordon announced that he had

invited Jamie for an on-air let-up but that Jamie couldn't make it to the studio.

Gordon instead sat at his desk on stage and wrote while reading out loud this letter that

at first you would think might by any chance be a sincere apology from Gordon to Jamie

no matter how unlikely that would be.

Gordon actually did start with "I'm sorry," but then he followed it with a stream of apologies

for every insult Gordon has directed at Jamie, but we guess it's pretty obvious that he wasn't

doing it for the apology.

It was just another "Gordon Ramsay" way for slipping in a few more insults.

The freaking microwave has more qualifications than you

Gordon's visit to El Greco was not by any means a pleasant experience for whoever watched

it, let alone poor Gordon himself who had to taste these horrendous servings of microwaved

rubber that they called their food.

The bland stuffed zucchini and the pasty lamb shank that Gordon got looked like pieces of

edible depression.

Then the moussaka came and these were the first words that he blurted out, "If you saw

this food in a dog food bowl you would not think twice."

According to the waiter, it was the microwave, who they called "Chef Mike", was behind

that threefold nightmare.

He asked to meet the actual head chef and all the time as he spoke to him and the staff,

Gordon couldn't contain his despise for that unqualified and indifferent halfwit who actually

believed that he was making "high-end" food that Gordon just couldn't appreciate.

That's when the insult pushed its way out, "Executive chef?

Chef Mike, the freaking microwave, has more qualifications than you."

When he was met with yet more oblivion on the chef's part, he followed it with another

sucker punch, "I have come across quite a lot of executive chefs in my time, I have

never seen one quite like the sack of shit that is standing in front of me now."

You look like you're just about to lose your virginity

Gordon probably hates nothing in the world more than when a chef's stress gets in the

way of creating a beautiful display of culinary art.

Whenever he's served a dish that was made by such a chef, he can identify it right away

without even seeing them in person.

Hannah and Maso's was Gordon's host for that Valentine's Day kitchen nightmare.

He went with a picture of his wife that he put in front of him on the table so she can

share that romantic meal with him.

That's if you call bland soup, molten quiche, and raw lamb lollipops romantic.

When he asked to meet the chef, he found a guy who in a way was himself bland, molten,

and raw inside.

The guy had no taste and was too shaky for someone who's supposed to be the captain around

the kitchen.

He thought his life would be easier and better if he didn't own a restaurant and the last

decision he could remember taking was when he named the Turkey Panini the restaurant's

special.

As Gordon tried to bring some life into him, he looked at the wobbly chef and said, "You

look like you're just about to lose your virginity."

Thank f**k you're small

How this restaurant was being managed, especially in terms of finances, really ticked off Gordon

when he visited.

The owner and his wife were in 250,000 pounds worth of debt, but they weren't exactly losing

any sleep over it.

Quite the opposite, really.

The owner wouldn't compromise one bit on his unbounded extravagance and stayed insistent

on spending all of his unearned money on eBay buying second-hand equipment at rip-off prices

and cramming up his small kitchen.

As Gordon toured the place, he was growing more and more irritated with that absurdly

huge collection of eBay items that the owner had bought.

He met the chef in the kitchen and these humorous, yet pretty insulting words came out to cut

the tension, "Thank f**k you're small, you know that?"

He then looked at the owner and told him, "That's what you do.

You look for chefs on eBay, look at their size, their measurement, their weight then

import them, yes?"

It wasn't very nice of Gordon to mock the guy on TV like that, but you gotta admit…

that one was pretty hilarious.

The chef himself couldn't help himself but laugh at that.

I felt like I got a leak in my f**king bath, it was your bald head

River Rock Inn was a small 130-year-old hotel in Philadelphia where Gordon experienced a

true hotel hell.

Gordon was probably in a good mood during this visit, though, because all of his insults

to the hotel's crew of three including the owner were waggish and came with the typical

priceless facial expressions that Gordon gives whenever he's trying to stop himself from

bursting out with laughter at someone's incompetence.

When the manager took Gordon to his gloomy little room at first, he was welcomed by a

cockroach committee.

He then met the owner and asked him how he would rate the food and the owner's reply

had him saying, "I'm now shitting myself about dinner."

Gordon had already received enough hints about what he was in for as he entered the diner,

but the waiter was the one who really looked uneasy about the restaurant's apparent disaster.

As he stood there recommending frozen food for Gordon, his head started bursting with

sweat.

Gordon couldn't keep it in any longer, so with a smile full of crushing scorn he looked

at the guy's head and said: "I felt like I got a leak in my f**king bath, it was your

bald head."

90% good, 10% an asshole?

This Italian restaurant was having a special kind of problem that Gordon probably hadn't

faced in any other restaurant that he visited on Kitchen Nightmares.

The restaurant's main problem was that its head chef was a stroppy 22-year-old kid, or

as the owner put it, "90% of the time he does what he's supposed to do, but 10% of the time

he's an asshole."

Gordon didn't let that one slip.

As he went with the owner to meet the staff in the kitchen, he called out for the young

chef and introduced himself.

When he asked the guy what he did and he knows that this was the head chef causing all the

trouble, Gordon threw it right at him: "So, you're the 22-year-old who 90% is good but

10% is an asshole?"

Gordon couldn't stomach people who have an undeservedly inflated ego and it seemed like

no one in the place could stand the guy.

Gordon even got to know that he once tried to punch the waitress for telling him that

no one in the restaurant cared about him.

Honestly, this is one of the few cases where you can say that someone deserved more of

Gordon's wrath.

Show me that you're a man

In this episode, Gordon was trying to help this poor restaurant owner to stand on his

feet once again and start running his restaurant properly.

To do that, the owner had to fire one of his three managers in order to make room for a

new head chef that Gordon was recommending.

Gordon already had in mind one of the managers that he thought had to go.

He told the owner that this manager was manipulating him, wasn't even worth his weight in terms

of management expertise and that losing him was a huge win for the restaurant.

It was enough humiliation for this manager to stand with his coworkers listening as Gordon

Ramsay stomped over his entire career on TV.

You can bet that the man was all fired up hearing this, so after having heard enough,

the manager walked in and burst out with rage against Gordon for dissing him in front of

his employer like that.

Here's what Gordon had to tell the manager, "For the first time since I met you show me

that you're a man."

That was just before hitting him with a furious and unrestrained ego-shattering rant about

his total incompetence.

Unfortunately, you're talking out of your rear

Gordon is the first person in any room who is guaranteed to go completely nuts at a restaurant's

crew that isn't handling the situation correctly.

But if the work is being done and the best is being put into it under Gordon's own supervision,

you'd be down on your luck if you found in yourself the courage to walk up to him and

criticize the outcome.

That's just what this grumpy old lady did when Gordon was all busy with the staff at

this restaurant as they served their new menu on their first night.

Until she walked up to him, the feedback from all the customers had been very positive and

Gordon has been in the business long enough to know when someone actually has a critique

of the food or if they're just shoving their bad temper at it.

That lady wasn't showing the right attitude for Gordon to put up with when she came to

him, so after nodding with his head so politely for a couple of times as he heard her complaints,

he responded with this, "Okay, good.

But madam, unfortunately, you're talking out of your rear."

The woman was clearly in a state of shock and humiliation and Gordon beat her down once

again as he welcomed new customers while she stood nearby hearing him say, "So sorry about

the old bag."

An embarrassment to Kefalonia

As a Greek person opening a Greek restaurant, you must be pretty proud about your country

and most particularly proud of its food.

That's how the owner of this Greek restaurant was, but the only problem is, pride does not

necessarily bring out good food.

When Gordon paid this family restaurant a visit, none of the customers were satisfied

with what they were served.

Plates were being returned to the kitchen almost untouched and instead of focusing on

enhancing their food, they were too busy holding belly-dancing shows for the disgruntled customers.

The waiter, who was also the owner's son, got on his knees and carried three tables

on top of each other with his teeth.

His service was nothing like his teeth-clenching skills however.

When Gordon couldn't ignore the situation any longer, he gathered up the family in the

kitchen and ran a display of the hideous food that was coming back.

Remember what we said about the owner's pride in Greek cuisine?

Well, frustrated by how oblivious he was to the size of the disaster, that's exactly where

Gordon hit him when he said: "It's an embarrassment to Kefalonia."

Mike, the owner, went to sit in the backroom in tears after hearing this.

Gordon really knows how to break someone, doesn't he?

Judgement Day

When Gordon is angry with someone's performance, he comes at them with his iconic roasts.

There's another level on Gordon's rage-o-meter where he starts orchestrating the insults

instead of doing them himself.

That's what Gordon thought the owner of the Four Seasons Inn deserved for the hellhole

that he was running.

The place's decorations were worn out, most parts of the hotel were nasty and the pool

was too filthy for Gordon to step foot near it let alone in it.

Instead of cornering the owner and letting his f-bombs drop, Gordon gathered up some

of the hotel's latest guests in one room who had a terrible experience there.

Imagine being that owner and you walk into a room to find a line-up of unsatisfied people

that are all there to judge you.

That's not the best situation to be in.

And what added even more insult was the expert Gordon brought along, who was the general

manager of one of the Hilton hotels.

Gordon really didn't give that man's ego the slightest chance for recovery.

Shit chef, and a dishonest one

It's one thing to serve Gordon bad and tasteless food, it's a whole other thing to lie to him

and not stand up for your own mess.

If the first triggered Gordon's anger, the other triggered only his total disrespect.

Take Sebastian, for example.

When Gordon asked him about the calamari starter, he assured him that they were using fresh

calamari.

Gordon doesn't let these things go that easily, so he asked the waitress and she told him

that they were frozen.

He would have realized it for himself anyway as soon as he got the plate, which didn't

look all that fresh.

Seeing that, Gordon came to his conclusion about Sebastian, "That confirms two things:

shit chef, and a dishonest one."

The insults didn't stop here, Gordon sent the waitress back with a message to Sebastian

asking for a sick bag and when he got his main dish, Gordon thought it looked like a

can of dog food.

Sebastian received enough insults that he had to call his parents asking them how to

deal with the relentless Gordon Ramsay.

Apologies for the Owner's Performance

There were many things that seemed wrong with this hotel, beginning from the tablecloths

to the puke-like appetizer, and the pale and rubbery lamb lollipops.

There was one thing that everyone working at the hotel agreed on, including the general

manager that greeted Gordon and the waitress that served him - it was that the hotel's

gruesome failure is all due to its owner Callie, who they said was too controlling and rude

plus was driving people away with her attitude.

There was something that they forgot to mention about Callie, though, that Gordon had to witness

first-hand.

That was Callie's horrific Cher impersonation.

When she walked up during dinner and started singing, the customers were all obviously

creeped out by her hysterical performance.

Apparently, Gordon understood that insulting someone who's so offbeat was a waste of time

and probably even impossible.

Instead, he got up as she performed and walked up to other tables apologizing to the guests

for the horrific sounds that their ears fell victim to.

He then ended the insult with a premature applause that was obviously meant to get her

off stage as soon as possible.

It came out of a baby's diaper

If you're going to serve Gordon Ramsay food, at least let him know that you understand

that it's not exactly top quality.

If he finds it to be an abomination and all he hears from the staff was how high-end the

food was, he will really make you aware of every single bit of incompetence that exists

inside your restaurant.

The owner of the Old Stone Mill had to learn this the hard way.

The man was a bit defensive about the celebrity chef sitting down at his restaurant criticizing

the food and the service, so he tried to deny stuff at first.

The waiter made it even worse by lying about the frozen crab meat, telling Gordon it was

fresh.

Gordon started throwing around some jibes and at one moment he was really calling for

help with the chopped salad, "Please don't make me eat all that shit."

The lobster-stuffed Tilapia was what really sent shivers down Gordon's spine, though.

The moment he opened that bag, he said, "Looks like someone's had a shit in the bag he almost

stuck it in the oven".

When he sat down with the owner, he had to let him taste that food and when they came

to the Tilapia, Gordon confirmed its appearance on his plate, "It looks like it came out of

a baby's diaper."

I would like to flush these down the toilet

We know puns might be a cheap type of insult.

If you saw the first part of this video you would know that we're guilty of being fans

of Gordon's puns.

When he visited this Greek restaurant, Gordon unleashed one pun after another and although

the puns might have been unintended, the insults definitely were.

When Gordon ordered the Loukaniko, which he said looked like the remainder of something

that looked like a dog had chewed on, he got grease in a slightly different sense of the

word.

("Does that remind you of Greece?"

– 0:52) Here comes the ultimate pun though.

As he flipped around the pieces of sausage that floated in the grease-filled plate, Gordon

dropped this, "This area of Queens is called Flushing.

I would like to flush these down the toilet."

Actually, kudos for Gordon for being able to come up with witty lines like these while

eating such food.

The waitress ran away choking after having one bite off his plate.

There is more olive oil on this than Popeye's dick

As we reach the end of this video of another collection of Gordon Ramsay's insults, we

want to share with you a tribute that the great John Legend made exclusively out of

Gordon's insults over the years.

"I'll get you more pumpkin… or would you like it diced?

(0:22)" That was a selection of Gordon's absolute best lines sung and played by John Legend

in collaboration with Gordon himself.

Take a look, "You put so much oil in this, the U.S. wanted to invade the f*cking plate!

(0:47)" Now be honest!

Wouldn't you want to buy this album?

You have to admit that even in his worst fits of anger Gordon is still able to come up with

some of the wittiest insults that you'll hear on TV.

Here was our absolute favorite out of this track though, "Tere is more olive oil on this

than Popeye's dick."

As long as Gordon Ramsay is still on TV, we should expect more of these epic insults to

come.

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