Waching daily May 7 2017

HI, I AM IN GARAGE AGAIN

AND TODAY I WILL...

ASSEMBLE A COOLING SYSTEM

SO...

I'LL START WITH BELTS

I'LL CHANGE THE BELTS, PULLEY

I HAVE TO CHANGE...

...WATER PUMP PULLEY

AND

BOTH BELTS

I'LL MOUNT A HOLDER

AND I HAVE TO PREPARE A RADIATOR

I'LL TAKE...

...SOME PARTS FROM OLD RADIATOR

AND GIVE IT TO THE NEW

I'LL CHECK SOME DETAILS AND...

I WILL FINALY START THE ENGINE

SO

LET'S DO IT

BELTS ARE DONE

SO, I PREPARE THE RADIATOR NOW

I'LL TAKE SOME PARTS FROM OLD RADIATOR TO THE NEW

AND AFTER THAT...

...ONLY ADD COOLANT

ASSEMBLE IT, ADD COOLANT AND...

BLEED IT

SO, LET'S CONTINUE

RADIATOR IS READY

ACTUALLY, EVERYTHING ON COOLING SYSTEM ARE DONE

I JUST CUT THIS OFF

BECAUSE IT HINDERS TO INTERCOOLER

AND COOLING SYSTEM WILL BE READY

I WILL TAKE OFF THE RADIATOR FOR NOW

AND

I HAVE TO DO SOMETHING HERE

SOME THINGS LIKE...

...REPLACE THIS FOR 180° OUTLET PIPE

PUT GASKET THERE

REPAIR SOME ELECTRIC WIRE

CLEAN IT AROUND THE BATTERY

BECAUSE I WILL MOUNT THE BATTERY

AND

AS I MOUNT THE RADIATOR

I AM GOING TO START THE ENGINE...

AND WE WILL SEE, IF EVERYTHING IS OKAY

I HOPE IT WILL

AND FIRST RIDE COMING

SO, LET'S DO IT

RADIATOR IS DONE

SO I WILL ADD THE COOLANT AND...

TRY TO START THE ENGINE

I HOPE THAT EVERYTHING WILL BE OKAY

BECAUSE I DON'T WANT DO IT AGAIN

SO, I'LL ADD COOLANT

AND START THE ENGINE

FOR NOW WITHOUT INTERCOOLER

INTERCOOLER I WILL MOUNT LATER

COOLANT IS ADDED SO

I AM GOING TO START IT

HERE IS MY KEY

HMM...

I MUST MOUNT THE BATTERY, RIGHT??

BATTERY IS MOUNTED

I AM GOING TO TRY IT START

PROBABLY OKAY

SO

IT SHOULD BE BLEEDED

OIL HAS ALMOST 80 DEGREES TOO

THE FAN RAN

I'LL WAIT HOW THE FAN RUN...

...AGAIN AND

STOP THE ENGINE

NICE PRESSURE

IT SEEMS, THAT THERMOSTAT IS OKAY

GEARBOX IS QUIET

IT'S FINE

YES, THE FAN IS RUNNING

I'LL WAIT THEN THE FAN STOP AND AFTER THAT I'LL STOP THE ENGINE

WHEN THE FAN IS RUNNING IT SHOULD BE BLEEDED

SO EVERYTHING IS OKAY

MOTOR IS RUNNING NICELY

FINISH THE REST AND WE WILL SEE HOW IT'S RIDE

THE FAN IS OFF SO...

I WILL STOP THE ENGINE

SO

TODAY I'M DONE

SO BYE BYE

WE WILL SEE YOU NEXT DAY

I'M BACK IN GARAGE

I FORGET, THAT I DON'T HAVE FITTED THE STEERING

AND DRIVE AXLE

SO A WILL DO IT

AND

I'LL MOUNT THE WHEEL ARCH

I THIK THAT EVERYTHING HERE IS DONE

SO I CAN MOUNT THE WHEEL ARCH

COOLING SYSTEM IS OKAY

NO COOLANT LEAKING, NO OIL LEAKING, EVERYTHING IS ALRIGHT

SO

TODAY I AM GOING TO DO THIS

AND

AND I'LL END THE VIDEO WITH IT

AND IN THE NEXT VIDEO

I WILL MOUNT THE INTERCOOLER

EVERYTHING LOOKS GOOD

SO I HOPE IT WILL

FUCK, IT'S ROTATING AROUND

I THOUGHT THAT THERE IS A ALLEN OR SOMETHING

SO, IT'S DONE

I WILL END THE VIDEO WITH IT

LOOK AT IT

WHEEL ARCH IS THERE

HERE TOO

I JUST HAVE TO MOUNT THE INTERCOOLER AND ASSEMBLE THE FRONT OF CAR

WHAT WILL BE IN NEXT VIDEO

DEFINITELY WATCH THE NEXT VIDEO

MAYBY WILL BE FIRST RIDE

SO, BYE BYE

For more infomation >> Golf G60 / FIRST ENGINE START AFTER REPAIRS - Duration: 16:39.

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Broccoli & Chicken Stir Fry Recipe | Low Carb, Keto & Paleo Recipes - Duration: 4:06.

tTday I'm going to show you how to make

this low-carb keto diet friendly chicken

and broccoli stir-fry full of yummy

flavors. The recipe will be down below

for you to check out and print off to

follow along and make sure that you

subscribe to my channel if you're not

already to join the yummy inspirations

community so let's just get straight

into the recipe. I'm heating a large

frying pan and then we're going to add a

big generous tablespoon of sesame oil,

sesame oil into a frying pan and once

that's nice and hot we're going to add

our chicken.

I've got 500 grams it's about a pound

of chicken thighs going in

eventually

I like using chicken thighs not chicken

breasts, look at that fat on it, oh so

good. Adding a bit of salt, give it a nice

stir to get the sesame flavor onto the

chicken just kind of, sesame love smell

of it, kind of starting to seal it on one

side you see all the juices and now I'm

going to add a couple of roughly chopped

garlic cloves for some extra flavour. I've got

three cloves going in you could grate it

in, you could do however you want, use as little or

as much, now that we've gotten a bit of

color on our chicken, we're going to just move it to the

side and add in our broccoli, I've got a

whole head of broccoli going in so just

chop it into little thin slice

so now I'm going to add in some tamari I

like useing tamari instead of soy sauce is a

little bit better for you, it's a

fermented soy sauce

that's one, two tablespoons going on and

I found that is more than enough to add

flavor and now we're just going to

mix everything all in together and

cook it until the broccoli and the

chicken is all cooked through, get all that

lovely sauces absorbed, if you like you can

put more sauce

go ahead if you want less sauce you can add

in flavors of ginger or any other

seasoning of choice, now you could I

just enjoy this by the bowlful but if

you could, if you don't follow a

low-carb diet you can cook rice or

noodles to go with this, if you follow a

low-carb diet like me you could use cabbage,

shredded cabbage mixed into this almost

have a noodle like quality or of course

you could use zucchini noodles but as I

said I'm very happy just having this by

the bowl full, I'm one happy low-carber, smells

so good, can't wait to

tuck into this, is going to be my lunch

today but you could definitely have it

for lunch or dinner, I'm making this

enough portions for me to have lunch

today and tomorrow and maybe a little

bit more as well and you go it's kind of

almost done you can see it's got a

little sauce forming underneath you can

really just make this recipe

your own, add any veggies you like,

mushrooms would go great in it too but

chicken and broccoli is just a classic

combination so good so simple as you

know if you followed my channel for a while

I like to keep recipes easy simple as

few ingredients and the fewer steps

and if you can do it in one pan even

better, so there you go that's the recipe

for this yummy, look at all those

flavors, the chicken is nice and browned

and it's full of that yummy sauce and the

broccoli is just tender and this is just

one yummy dish, so thanks so much for

watching this video for low carb chicken

and broccoli stir-fry, such a mouthful isn't

it!

Make sure that you leave a like and subscribe

for more yummy inspirations and

check down below for the link to the

blog post with the recipe for you to

print out and leave a comment let me

know what is your favorite stir fry what

ingredients do you like including in

your stir fry? I look forward to reading

it and we'll see you again soon bye.

For more infomation >> Broccoli & Chicken Stir Fry Recipe | Low Carb, Keto & Paleo Recipes - Duration: 4:06.

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[Announcement] Interview with Jodi Eichelberger - Duration: 1:33.

Hey guys, it's Chris here from the GetLazy forums with an exciting announcement.

Very soon I will be hosting an interview with Jodi Eichelberger...

...who is, of course, the puppeteer and voice actor of Stingy across all four seasons of the LazyTown television series.

I'm inviting all of you guys, the members and fans of GetLazy to help make this interview happen...

...by contributing questions for Jodi to answer during the interview.

Your questions can submitted either by posting them on the GetLazy forum thread that will be linked in the description of this video...

...or you can simply leave your questions as a comment on this video upload.

You can ask him about his work on LazyTown, his other work, or, you know, just whatever you want.

I'll do my best to include everybody's questions in the interview but...

...as I'm sure there will be no lack of questions for Jodi to answer...

...if you really want to get your question in, make sure it's really good.

The question taking period will only be open for a limited time, although that time is still yet to be determined.

Once that date is determined, it will be communicated to you guys...

...but in the mean time, basically, if you're watching this video, that means the period is still open.

But don't hesitate too long to ask those questions, because once the period is closed, no more questions will be taken.

I'm very much looking forward to seeing your questions, and of course looking forward to asking them once that time comes.

Thank you guys so much for your interest in LazyTown and in GetLazy, and I'll see you soon!

For more infomation >> [Announcement] Interview with Jodi Eichelberger - Duration: 1:33.

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THE BOAT WAS SINKING | Cabo Frio Travel Diary | Jake and Áurea - Duration: 7:47.

For more infomation >> THE BOAT WAS SINKING | Cabo Frio Travel Diary | Jake and Áurea - Duration: 7:47.

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Is fat the sixth primary taste? -- Kara Platoni at The Interval - Duration: 5:27.

...if it works it's going to shed

some light on one of the biggest mysteries

in sensory science. Which is we're

going to see if I can taste fat.

Not bacon. Not cream. Fat.

Specifically this fat. This is linoleic acid. This is

an omega-6 polyunsaturated fatty acid.

And taste researchers who are

investigating this think there are

pretty good reasons why humans should

be able to taste fat. So it's essential

to our food supply. It's used by the brain.

It's used by the immune system.

They say there's a good reason why your body

should be able to pick it out in its environment.

Scientists currently divide taste into 5 basics

or primaries. These will look very

familiar to you, I'm sure. Salty, sweet, bitter,

umami (also known as savory) and sour.

These are considered the building blocks

of taste. Things that you cannot

break apart, you cannot subdivide. Just the way

on the color wheel blue or red are

considered primaries or basics.

A scientist said to me you cannot

subdivide sweet. Sweetness is a thing

unto itself. But some of you

might remember, those of you who like

me went to school in the last century,

remember a time when there was only 4 (basic tastes).

So this idea of umami or savory

only made the list in the year 02000.

For people who are still like "what is that?"

it's usually the flavor that's

associated with things

very savory things: like Parmesan cheese,

caramelized onions, a slow cooked tomato paste...

would be considered umami. So that's in

the United States. This concept was

actually named in 01908 in Japan

by a scientist named Dr. Kakunai Akita

who said it is a fifth taste. And its

associated with the amino acid glutamate.

Just the way sugar is associated

with sweet. Salt with salt. He says

glutamate is what's responsible for [umami].

When this was accepted in the western

world around the year 02000, it kind of

upended the taste research world.

If there were five now, why not 6?

Why not 7? Why not 1000? It's kind of like

where we are right now with taste research is

where astronomy was at the end of the 17th century

when astronomers were like, oh, okay Jupiter

what if there's something out beyond

Jupiter? What if our system is

bigger than we thought it was? So fat

is championed by Dr. Rick Mattes who's

a nutrition scientist at Purdue University.

And what's weird is there is actually

no list of what you have to do to

be considered a basic taste. So he made one

which people like. So here's the basic idea.

First of all: has to be a receptor

for it on the tongue. There has to be

something that locks with a certain

molecule. And they believe there are 2

for fatty acids. They are called CD36 and GPR120.

Okay: nerves. It has to get to the

brain along the right nervous pathway.

It has to go along the gustatory nerve.

So this is tricky because your mouth also

has nerves in it (bumps mic) Oops, pardon me.

Your mouth also has nerves in it for touch.

When it comes to food this is what we

call mouth feel, right? That things feel

creamy or they feel crunchy or whatever.

So people sometimes say, why isn't

spicy a basic taste? Or why isn't cool a basic taste?

It's because that's actually touch.

It's a feeling it's actually pain in

the case of spiciness. Okay, it has to have

a purpose. I know I wrote that in yellow,

so nobody can see it. It has to have a

purpose. And the idea is... not...

not everybody agrees with this. But

usually they'll say okay basic tastes are either

attractive or aversive. So the idea with

sweet is it's attractive. It shows you where

the calories are. So you want to eat it.

The idea with umami is that it

shows you where the protein is. What

amino acids are in. So that's good to eat it.

Bitter things are usually poisonous,

toxic, so don't eat it. With salt and with

sourness people disagree, but they think

it's either a matter of concentration or

satiety. In other words you like a little

bit, but you don't like a lot. Or you like

it when you your body needs it, and then

you reject it when it's too much.

Must have a physiological reaction

this one's a little bit trickier. Mattes says

your body has to do something

in reaction to it with fat. A lot of fats

are these giant blocks called

triglycerides. Mattes says there is

a salivary enzyme that called lipase that

basically chips free fatty acids

off this big block That's what can lock into

the receptors on your tongue.

They know that mice make this enzyme. And

they can taste that because when they

block it might stop preferring the fat.

But do humans have it? And so

in his human experiments

what he does is he makes people chew

hard fats like coconut and soft fats like olive oil.

And then he measures how much lipase

they produce. So chew the hard fat,

you salivate more, you get more of this lipase

that he says is the physiological reaction.

Here's the thing we care about: can anybody

actually sense the darn thing?

And can they actually distinguish it

from the other five that we have?

So that's why I went to the museum.

For more infomation >> Is fat the sixth primary taste? -- Kara Platoni at The Interval - Duration: 5:27.

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HOW TO STYLE CULOTTES FOR SPRING & SUMMER - Duration: 5:08.

Hello guys! Welcome back or welcome if this is your first time watching my video

I'm Amy and I'm here to share with you my take on fashion and trends

and if you like clothes like I do, you will enjoy my videos.

While you're at it, go ahead and subscribe so you don't miss out on any videos that go live on my channel

So today I shared some of my ideas on how to style culottes.

I know these can seem intimidating at a quick glance because they fall at an unusual length, along with their wide leg silhouette.

I've been there but believe me, it is not impossible to look good in them and I hope the lookbook has proven that to you.

I hope you guys got some inspiration and no longer shy away from culottes.

I would love to see how you style yours so find me on social media, tag me, DM me and send me pictures.

So Ithink that is all for today's video.

Once again don't forget to subscribe if you wanna hear more from me,

give this video a thumbs up and let me know what your favorite outfit is in the comments below

I will see you in the next time. Bye bye!