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_ripper-letter-from-hell-2001-124-trailer.webp "AreYouScaredHD")
_here-i-am-ripper-letter-from-hell.webp "filmandsong05")
_92.webp "Credit: SWNS / Naomi Swartzentruber<br/><br/>A mum has revealed what it was like to grow up in a strict Amish family which banned make up and TV - and why she left and never returned.<br/><br/>Naomi Swartzentruber, 43, said she was expected to wake up at 5am and help on the farm from the age of five.<br/><br/>She left school at 14 - to cook, clean and help with chores full-time.<br/><br/>In her teens, she began to rebel in “small” ways like wearing lingerie under her gowns, listening to the radio through her neighbours’ window and secretly dating non-Amish boys.<br/><br/>But at 17, she met a man who offered to let her stay with him - so she ran away and hasn’t been back since - and visits her family yearly.")
_aj-cook-clip-from-39ripper39-9234attitude-adjustment9234.webp "imjusthyperr")
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn5.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwF3uhAy95nIcEql9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.webp "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
_you39re-not-gonna-save-me-aj-cook-in-123123ripper125125.webp "imjusthyperr")
_a-j-cook-amp-kelly-brook-interview-ripper-letter-from-hell.webp "El Gato Comediante")
_the-fesh-pince-of-blair-2-uncle-phil-yiffs-in-heaven-again.webp "7 years ago<br/>Publicerades den 27 okt. 2014<br/><br/>Full Credit :<br/>https://www.youtube.com/channel/UCqIDB2oovYTOHx1lbMQxjtg<br/><br/><br/>How many times can you spot Marcus the back rub chameleon?<br/>https://twitter.com/Kroboats<br/><br/>https://www.facebook.com/kroboats<br/><br/><br/>If you want to keep up to date with my latest cutting edge nideos, I recommend following me on facebook or twitter; since YouTube loves to eradicate my channels.<br/><br/>Check out the first Fesh Pince here:<br/>http://youtu.be/HeIkk6Yo0s8<br/><br/><br/>Music:<br/>6:52: Kevin MacLeod - Wounded<br/>http://youtu.be/B5eNhrAjyhs<br/><br/>14:05: Renard - MAKE BELIEVE<br/>http://youtu.be/ou58TFVP54U<br/><br/>14:15: Rick Ross - Knock On Wood (feat. Triple C´s)<br/>http://youtu.be/9WDXK9TZ3qc<br/><br/><br/>The critics are raving!<br/>\")
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