@theimprovguy: Shae is so nice ☺️ #improv #soundon🔊 #musical #musicalmonday #improvbroadway

Zach Atherton

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Region: US

Tuesday 18 October 2022 15:01:24 GMT

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No Watermark .mp4 (3.12MB) No Watermark(HD) .mp4 (2MB) Watermark .mp4 (3.17MB) Music .mp3

Comments

Doc Turbo (PhD Science Ed) :

I’m so happy I finally found someone else who knows how to pronounce orphanages correctly.

2022-10-18 15:35:09

100

𝕘𝕣𝕒𝕔𝕖𝕝𝕪𝕟𝕟 :

THE HARMONIES

2022-10-18 15:56:26

69

Dylan :

pass me that dish 🙌🤲🙏

2022-10-20 03:05:57

9

🤨💦 :

new mitski song just dropped

2022-10-18 16:55:45

26

storm_troooper :

Soooo she fells in love with everybody who needs it 🤔

2022-10-18 15:04:50

18

PREVAIL :

i want to be there so bad

2022-10-18 15:09:32

15

kyle :

yo

2022-10-18 17:44:12

0

Shae McCombs :

I’ve donated a looooot of orphanages to non-orphans

2022-10-18 15:10:48

40

thepacksystem :

was expecting organs, but donating whole orphanages is insanely impressive

2022-10-18 15:46:53

8

To see more videos from user @theimprovguy, please go to the Tikwm homepage.

Other Videos

This is how to make one of the most incredible yet simple Chinese dishes - hong shao rou (红烧肉) also known as red braised pork belly. It’s one of the many dishes I would watch my popo cook away in her wet kitchen back in Malaysia and reminds me of home so much. Let the pork belly braise for at least an hour, the meat will fall off the fat and when you serve it with a bowl of hot, steamed rice and some of the sauce, it’s genuinely one of the best meals you could ever have. I always make sure to restock on my meats when I visit @costco_uk , the quality is so so good Note: use the measurements below as a general guideline, but keep in mind that the taste and consistency of sauces can vary between brands. I’ve found that both light and dark soy sauces in the UK (even those from Chinese brands) tend to be thinner and saltier compared to those in Malaysia Serves 4 750g pork belly 30g ginger 6 spring onions 3 star anise 2 cinnamon sticks 4 bay leaves 50g rock sugar 3 tbsp light soy sauce 2 tbsp dark soy sauce 2 tbsp oyster sauce 3 tbsp Shaoxing wine 1 1/2 tbsp red fermented bean curd 2 tbsp sesame oil 750ml water Vegetable oil, for frying Slice the pork belly into 3cm pieces. Thinly slice the ginger. Separate the white and green parts of the spring onions. Thinly slice the greens and set aside for garnish. Blanch the pork belly in boiling water for 2–3 minutes with half the spring onion whites and half the ginger slices to remove impurities. Transfer the pork to an ice bath, then drain and pat dry with a paper towel. Crush the rock sugar in a pestle and mortar. Heat 2 tablespoons of oil in a wok over medium-low heat. Add the rock sugar and cook until melted and lightly caramelised. Add the pork belly, the remaining spring onion greens and ginger slices, star anise, cinnamon stick and bay leaves. Add all the sauces and water. Stir well, bring to a gentle boil, then reduce to low heat. Cover and simmer for about 1 hour, until the pork is tender, glossy and juicy. Remove the pork, turn the heat high and cook the sauce until reduced. Add the pork back in and stir gently until evenly coated. #hongshaorou

This is how to make one of the most incredible yet simple Chinese dishes - hong shao rou (红烧肉) also known as red braised pork belly. It’s one of the many dishes I would watch my popo cook away in her wet kitchen back in Malaysia and reminds me of home so much. Let the pork belly braise for at least an hour, the meat will fall off the fat and when you serve it with a bowl of hot, steamed rice and some of the sauce, it’s genuinely one of the best meals you could ever have. I always make sure to restock on my meats when I visit @costco_uk , the quality is so so good Note: use the measurements below as a general guideline, but keep in mind that the taste and consistency of sauces can vary between brands. I’ve found that both light and dark soy sauces in the UK (even those from Chinese brands) tend to be thinner and saltier compared to those in Malaysia Serves 4 750g pork belly 30g ginger 6 spring onions 3 star anise 2 cinnamon sticks 4 bay leaves 50g rock sugar 3 tbsp light soy sauce 2 tbsp dark soy sauce 2 tbsp oyster sauce 3 tbsp Shaoxing wine 1 1/2 tbsp red fermented bean curd 2 tbsp sesame oil 750ml water Vegetable oil, for frying Slice the pork belly into 3cm pieces. Thinly slice the ginger. Separate the white and green parts of the spring onions. Thinly slice the greens and set aside for garnish. Blanch the pork belly in boiling water for 2–3 minutes with half the spring onion whites and half the ginger slices to remove impurities. Transfer the pork to an ice bath, then drain and pat dry with a paper towel. Crush the rock sugar in a pestle and mortar. Heat 2 tablespoons of oil in a wok over medium-low heat. Add the rock sugar and cook until melted and lightly caramelised. Add the pork belly, the remaining spring onion greens and ginger slices, star anise, cinnamon stick and bay leaves. Add all the sauces and water. Stir well, bring to a gentle boil, then reduce to low heat. Cover and simmer for about 1 hour, until the pork is tender, glossy and juicy. Remove the pork, turn the heat high and cook the sauce until reduced. Add the pork back in and stir gently until evenly coated. #hongshaorou

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#めめラウ #目黒蓮 #ラウール #snowman

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Dibao❤️ #xediendibao #dibaovietnam@DIBAO Việt Nam

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#relatable #girls #viral #nyc #fyp

#relatable #girls #viral #nyc #fyp

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