Do you call it cappicola or gabbagool? Cappicola. Cappicola, right. Italian-American slang. Gabbagool breaks down like cappicola, and then it went cappicol, and then it went gabbagool. Yeah, that's some damn good gabbagool right there. Hey, Regina's was good, but this one. One of the main things that we do on the Fun Bros. channel is explore culture through food. Today, we're with our Italian friend Marco, and we're going to be having Italian sandwiches in four different formats, the heritage, hipster, homestyle, and even one directly from Italy, the homeland. So which one's the best? What's the story behind each one? Which one do you relate to? Let's find out. What's going on, everybody? Welcome to another episode of The World, and why we try to travel the world through New York City. We are in Little Italy again with our Italian-American friend Marco. What's good, everybody? I think a lot of people have had an Italian-style sandwich in their life, whether it was at a major commercial chain or at their local store. But very few people know about how this culture came from Italy to New York to the rest of America. So we're here at Preci Bakery. It's been here since 1903. It's specialized in the Italian subs and their fresh bread. So this is the old school Italian-American one. We're going to go try some very authentically Italian from Italy sandwiches. Shoot, we might even try subways. Marco, you told us your Italian great-great-grandfather came to America in what, 1900? About 1900, yes. We actually have found a photo of him chilling on this street. Not everybody always has an authentically Italian friend to walk them through. But you're going to do that for us today. 100%. Let's go. Hey, guys, thanks for clicking on that video real quick. Let me tell you about our sponsor, Yemibai. Yemibai is the online destination to get Asian snacks and appliances. We recently did a two-hour livestream for them on the Yemibai TV YouTube channel. So check it out. All right, you guys, we just arrived at the Yemibai offices. This snack-a-thon is going down. Let's go. Woo! Hi. Hello. Oh, perfect. Lots of lights. Look at the. They've got the ring lights here. Team Yemibai is here. All right, so we're about to kick off the two-hour livestream with Yemibai. And then we're going to find out who's winning that year's worth of snacks. Reminds me a little bit of almost like a meagre rang. All right, everybody, we just wrapped up the two-hour livestream. Shout out to the Yemibai team right here. Yay! We tried a whole bunch of snacks and foods and instant hot pods that we've never had before. Two people walked away with a year's worth of snacks. And then also, we gave away a whole bunch of packages. I wore a Hydramass like half the time, too. If you guys want to see that stream or any part of the stream again, you can go to Yemibai TV or just go to Yemibai.com. This has everything from like face-covering masks to Hydramass to steamer snacks that people ate growing up in China, the snacks that people grew up eating in Japan, Korean snacks. There's all types of snacks there at Yemibai. So check out Yemibai.com. That was a lot of fun. I can really feel like the old schoolness in here. Like, almost like it could be the 60s right now. Like the flow 100%. Two guys cutting meat, cutting bread, putting it together. And so you got the plan. You said I'm gonna eat half now and half later. Eat the whole thing, you get knocked out. The spicy is good. Little spicy is good? We'll get a little spicy. What's the best thing to add on that third sandwich? That's a whole mozzarella, rosé and peppers. Okay. All right, so we just got our sandwiches here at Parisi Bakery. It was a very authentic experience in there. This is the most famous sandwich that they're known for. Fresh mozzarella, sliced of tomato. They have chicken cutlets with prosciutto and with a little balsamic glaze as well they have on there. This is more of an Italian-American stuff because of the chicken cutlet and prosciutto on the sandwich. Okay. The Dennis. Oh my gosh. Where do we begin? Dude, there's three chicken cutlets. See that prosciutto? Oh good. Really interesting to have prosciutto mixed in with like a fried chicken cutlet. For me, I give it a 3.5 out of 5. I give it a 3 out of 5. All right, I'm excited about this next sandwich, okay? It's called the gabbagoo. But that is the Italian-American way of saying it, right? Yes, that is. So it's funny because when I ordered it before, I said to the guy, can I get the cappicola? Do you have the cappicola? The cappicola?  Gabbagoo breaks down like cappicola and then it went cappicol and then it went gabbagoo. Hey, where's the freaking gabbagoo? All right guys, let's get into this gabbagoo. Oh my gosh, this looks incredible. Look at that perfect stacking. So this is obviously the Italian cured meat. I believe this is the hot one we got. Gabbagoo. That's some damn good gabbagoo right there. This is crazy. I will give this a 4.5 out of 5. I'm a fan of the gabbagoo. There's that nice, thick, dense stack of the cappicola, a gabbagoo. Let's wrap that up because we got our third sandwich here at Parisi.  Andrew is that person with strong opinions on meatball sub. In Italy, they would not eat this, right? Yeah, because a lot of the times they don't put like that cheese on their meat for the most part. How could you not like this? Meatball sub. Italian Americans have a kind of slang way. They say mozzarella as well. I always say mozzarella or mutts. Mutts. Mutts, mutts. Again, we don't pronounce our vowels. The meatball texture and quality was great. Yeah, I could have used a little kick. They're gonna give it a 3.5 out of 5. I'm gonna give it a 4.5. I like how homemade it is. Obviously it's been around since 1903.  Let's go. All right, you guys. We are comparing authentic Italian sandwiches to, of course, the most famous purveyor of Italian sandwiches globally, Subway. How do Italian Americans view Subway? Because it's probably different than the way we do it. Yeah, I'll tell you this. If we're in New Jersey, say, and there's like nowhere to go, it's convenient. If you're gonna compare it to the spots that we're gonna go to, sorry Subway, but... You just shaded Jersey, all right? I'm sorry. Don't fence people in Jersey, South of Jersey. So price-wise at Parisi, each sandwich is only about $8. Here at Subway, depending on what you get, it can be about that price too. I've never had the meatball from there, so this is gonna be funny. Let's cut to the chase, guys. Let's do it. Andrew likes Subway. Andrew likes Subway a lot. Not the greatest sandwich spot in the world. I like it, though. Here's the thing about Subway, guys. You have the option of putting anything you want on the Sub, and to an extent does not cost extra. I'm saying you gotta put the work in to make that Sub what it can be. You know how Jersey Mike's got Mike's way? Yes. I got Andrew's way. We're gonna do a direct head-to-head comparison, Andrew's Sub versus some authentic Italian Sub's. Let's see who wins. You gotta get the talent herb and cheese. Andrew right now is totally focused. I'm just dressing up my meatball marinara because at Subway, you can do that. That's the whole point of coming here. I'm not saying this is the greatest sandwiches.  When you can customize it and you know what you're doing, you can really make it worth it. Guys, we got our Subway Sub's. Let's go to Regina's, which is owned by a second-generation Italian-American. Let's go. All right, Marco, what is next? So next we have Regina's Grocery. It's a newer generation, but has a lot of old feeling there. And we're gonna meet right now with the owner, Roman, who is a second-generation Italian. Second-generation, you're fifth-generation. I'm fifth-generation. He's a little bit more Italian than you. He's way more Italian than me. All right, man. We elevated what we kind of grew up on. We elevated your classic deli sandwich, and we just don't put the same ingredients as everyone else. I think that's the difference. I pay tribute to my family as a whole with the names of the sandwiches. And the sandwiches, it's a blank canvas.  But you gotta get creative. All right, you guys, we are here at Regina's. This is our hipster option. Obviously, I'm gonna go ahead and include Subway as the homemade.  So obviously, judging by the looks, I can tell that there's a difference between Subway and Regina's flour, dust, and bread. It obviously looks a lot more artisanal and nicer. Make way for this one. What do we got here? Meatball Parm. That's what I've been waiting for, yes. Don't sleep on Subway's taste. Okay, okay. Do we need to try this right now? We just need to do this. We just need to go down right now. Regina's Meatball Parm. Let me do it side by side. Andrew's Meatball Parm, Regina's Meatball Parm. I love how they have the garl cloves. How the bread is just crunchy. Look at this mozzarella right here. That's beautiful. I give this a five out of five. Perfect. I got to give it a 4.5 out of five just to leave some room. Subway's Meatball Parm right now. This thing will surprise you. Subway Meatball Marinara. The bread's soggy. You don't have that crunch. I do like how the peppers and the onions give it a better flavor. The meatballs remind me, though, of the elementary school meatballs that I used to get served. A little nostalgic. I'm gonna give it a 1.5. What? Whoa! Yeah, it's not better than Regina's. But I would say the way I made it, Andrew's way, it wasn't bad. I'd still give it a 3.5 out of five. They're fresh mozzarella and I love how the bread is all crispy. If these high quality Meatball Parms do a little bit of peppers in there, I would rock with that. This is the Uncle Jimmy. It's a hot suprasata with brujuto, fresh mozzarella, and you got a balsamic glaze on there, I believe, with his own mother's homemade hot sauce. Uncle Jimmy. I love that kick that it has, that hot sauce kick. Oh man, you know, the addition of the homemade hot sauce in there, which you don't really find in homemade hot sauce on an Italian sub. And I love the arugula gives another good taste and the fresh mozzarella. I would give that a 4.5 out of five. But this has to go up against Marco Spicy Italian from Subway. This is cousin Marco right at sandwich. It's not even the same, man. It's not even the same stratosphere. So next up, we got the cousin Anthony. It has smoked chicken, fresh mozzarella cheese, and we got balsamic glaze with arugula. I know you like arugula because when we were in Subway, you asked them for arugula. You got any arugula? Oh, no arugula. All right, that's almost like a prank. The cousin Anthony. Of all the sandwiches we had today, this might be the most similar to Italy. Yes, I would definitely say that. Cousin David's Subway sandwich. Cousin David, how you doing? Out of the Subway sandwiches, that's my favorite for sure. Really, I give like a 2.5 out of five. The winner was clearly Regina's. Regina's winner. I think Regina's is like the future of Italian sub. So our next spot, Tremazzini, actually serves these Venice style sandwiches, which is started by guys who are straight from Venice. Yo, let's go ahead over to Tremazzini. All right, Marco, we gotta make a quick stop because we are in little Italy. A lot of the supermarkets are closed. Obviously they're a little bit worried about the election. One spot that's not scared is Fomante Ravioli. They're not scared. I saw they have the Panettone cake there. And Chinese people actually love to eat that. I gotta get the originator. Immediately, my eye is drawn to the La Florentine Italian special cake. So this is a Paoli in Panettone Classico. So right over here, we have our Ladyfingers, which is a certain type of Italian finger food for dessert. We gotta get some raviolis. I'm gonna be cooking all night raviolis, and that's it. I'll be on my Emerilagazzi. There's a 50 count. Maybe they have something because I cannot cook 50 raviolis any because I might eat all 50 and that's a bad look for me right now.  I think I've ridden by this shop 1,085 times, and I've never been in here. They said it looks exactly the same after 100 years. We don't like change. We like it the way it is. Cause you know why, it works. Sando, I've secured the Panettone. Oh my gosh. It's like a Chinese holiday right now. Smell that wine that's like liquor. It looks like a muffin. It's like a car. Yeah. Panettone Classico. It's better than the Chinese one. Wow, it's really good. It's like so soft, but not that oily. Gotta be good right now with a little espresso. Yo, let's just pop the top real quick cause Marco, you're about to cook these with your family later. Whoa! Let's hit another spot. Let's go. I'm actually gonna cook some raviolis tonight. Cause I know you love making raviolis. So I have some. I'll clean up and everything. I want you there. Alright you guys, we just arrived at Tramazzini on Houston Street. Let's go meet the owner, Filippo. We are the first one in United States that makes these kind of sandwiches because we import the bread directly from Venice on a weekly base. It's a very old sandwich, about 100 years old. So Tramazzini, until you guys exported it to New York City, literally only was contained in Italy. It never even went to Spain. Not before. Okay. This is a traditional Venice sandwich. Like does the Pope eat this? I mean, I hope so. I mean, he better eat that. Tramazzini, alright you guys, I am looking at a roast pork porquetta one that has been toasted, which is not traditional, but they did it for the winter time. So I got the bejuto with arugula and fresh mozzarella. Here I have the tuna and egg one. And I'm actually really excited about this because I actually like regular tuna sandwiches. I'm a fan. So guys, each sandwich is roughly about $10. The bread was actually super thin. It's almost like a sourdough, but with less sourdough flavor. And it was really easy to eat through.  I gotta say, this sandwich is just a well-balanced sandwich. You know, the right amount of mayo and the bread is amazing. If you're not the biggest fan of tuna sandwiches, because I know not everybody is, but this one will speak to you. The toasted one is something special in the winter, but I think I might like the untoasted one even better. It's pretty different to compare it to like a Regina's or a Parisi. That might have been one of my favorite tuna sandwiches. If not my favorite tuna sandwich I've ever had. What do you think about the way that, the slang that New York Italians use for everything? You know? I think it's very sweet. Oh, it's sweet. You can call it prosciutto. You can call it prosciutto. Still is gonna be the same product. Do you call it capicola or gabbagool? Capicola. It's not pure Italian-American slang. But mozzarella is the funniest one. Mozzarella or mozzarella is amazing. Mozzarella and prosciutto is this. The most authentic Venice experience you can get in New York City. 100%. Product-wise, it is the only one and unique and done the way it should be. Salute. Cramazzini on Houston, check it out. All right, before we go on to our next spot, we got to stop by some Italian spots that we didn't get to include in our Italian crawl a couple of months ago. We're at four hours right here. This is one of the best pastry shops in literally. The key word when we go inside is lobster tail. All right. That's a go-to and free rainbow cookies you get in there. You love the rainbow cookies. I love it. It's the best. That's from Marco. Let's get the lobster tail. All right, let's go. All right, guys, so here we have the very hard to pronounce scoffegliata. It's better than what I would say. And then you have, of course, the lobster tail. This is the more popular one. This has ricotta. This has Bavarian cream. This is a popular Toroni bar. I have these honey-covered, small, mini Italian donuts here. Tiny Italian donut. Kind of like that Chinese snack from the bakery that's fried, you know? I don't know the name of that. Marco, why do you hype yourself so much, man? I don't know. There's just something about them that I just love, my rainbow cookies. The Italian rainbow cookie from Ferrara. This is definitely better than the lobster one you had. Okay, Andrew, we've got our ricotta pastry, which nobody can pronounce. It's spelled like a S-F-Fagoledetta. Here, I got this lobster tail filled with Bavarian cream. One of the most popular items you can get. Italian pastries. Very subtle. I like this. The ricotta one's a sleeper. I don't know. The lobster tail's more the conventional pickup. I think this is all of a get-it, soffa get-it. We're gonna call this soffa, forget about it. I'm taking the ricotta pastry with the cream from the lobster tail. I'm a Galvone right now. Who's a Galvone? A Galvone is like an animal. When the eat food all over the place, that's what I'm like right now. Yeah, I don't like a Galvone. Over here, we have a Taroni bar. This one is the original vanilla flavor. Wow. This is really interesting. It has this layer of wafer to keep it all together. It's like Nugget pressed between two really thin wafers. Woo! On to the next. Aren't you guys, we just came from the Venice spot. Now we're at the Naples spot. La Pinaria. This guy, Mario, is raised in Naples and he came here and started this shop with his brother and his girlfriend. I feel like the more NYC, like 1900s Italians, they hang out in LES. This is why I believe like the more high-end Italian cuisine. I heard you could pay in euros here. No, you can't. Let's go. As we get into this, I've actually never had an authentic Italian soda before. I've had it from like the brands called like Rosanna's. This is straight from Italy. I want to show you something really funny. Look at the calories. They're like the exact number. Salute. Wow, that's good. Green tangerine, I've never even had this one. He's drinking an orange. Okay guys, we are looking at the spread here at La Pinaria. You know what it is? Americans love sandwiches where it's really hard to eat.  Nice. Look at the dimensions. More to Della. The Italian spots, they just focus on few ingredients. Really high quality, really strong flavors. You know what's really letting everything shine right now? Is the lack of mayo with the presence of olive oil. I love how they have the pistachio in the more to Della. It's a nutty. Guys, of course, I ain't the meatball sub guy. I gotta go in. This is not a meatball sub though. It's a meatball with parmesan, olive oil, arugula. Let's go. That's the best meatball sub of this whole video, bro. It's simple, it's tasty, it's being held together. Hey, Regina's was good, but this one. For me, that was my favorite as well. Yeah, that was it. To be fair, the Italy spots have been kind of pricey. How much were these sandwiches? Like 14. This is probably the simplest sandwich of them all. Little bit of basil, olive oil, thick mozzarella, prosciutto. I think that was my favorite prosciutto sandwich I had today. This basil leaf had a lot of flavor. This might have been my favorite. Oh my goodness, you guys, that does it for our heritage. To hipster, to homemade, to motherland crawl. We tried so many different Italian sandwich spots. My Italian sandwich IQ jumped up like two to 300% in the past day. Prior to that, you know, we've had a couple of Italian subs, but I didn't really think about it. You really see the difference when you try all the sandwiches one after another. I didn't have an experience like this ever in my life. From Italian subs, American subs, to authentic Italian subs. So it was a great experience. Top two sandwiches that we had this video. The tuna egg, tramazzini, the basil prosciutto here. My two favorite sandwiches was the uncle Jimmy. My second one, tramazzini, was the prosciutto. It was fresh. And there's something about that bread. I might have to go to Italy just to grab the bread and go. I gotta have one meatballs up. And this meatball sandwich here was definitely the best one that we had. My other favorite sandwich was probably the uncle Jimmy's at Regina's. I think for me, the most interesting thing about this crawl was to explore Italian America through several different lenses. All right, everybody, thank you so much for watching that episode of The World NY. I know a lot of people out there are not traveling anytime soon, and we aren't either, but you can even travel within your own city, especially a place like New York City. Let us know in the comments down below what your favorite sandwich is of all time. It doesn't have to be Italian. Thank you so much. Shout out to Marco. Follow him down below. He's trying to get his comedy career profit. He's trying, baby. He's trying. He's set up some love, set up some encouragement. And until next time, we out. Peace. We are here with Grandma. Grandma, say what's up, terribati. Hello, what's up? This is a spicy matana. Here you go, guys. Okay. Ooh, Grandma, like always. Thank you, love you. That's amazing. Okay. All right, guys. Thank you, Grandma. I appreciate it. We're going to enjoy the bariolis now.


Okay, so basically you've got your clock principle, you've got your basics, and you've got your normal principles from there. I think training becomes a lot easier, and we have our self-defense techniques, and this is where the biggest controversy comes from. It's funny because people will be like, oh, how come we never see techniques used in sparring? Well, one, they're not meant for sparring, but two, you do see them sometimes are parts of them. Self-defense techniques are designed to be sample scenarios, so you can see the concepts, and you can see the basics in an application. It's a sample sentence. A technique can be done a thousand different ways. You know, you take five swords, and you go to one temple school, and they're going to teach it one way. You go to 10 of the schools, there's going to be 10 different variations, and that's fine.  It's a complicated sequence. Does it work in sparring? Not the greatest, and I'll get back to that, but it's teaching a lot of different concepts. It's teaching you how to cut the, you know, using the line to cut a circle. They're coming at you with a round attack, a round punch attack. You're coming in with a straight block. It teaches you fitted weapons.  You'll see its counterparts, reverse motions, other pieces, and other techniques showing you how it can blend. The reason I don't think it works in sparring as well is because typically when you're sparring in class, you're fighting someone who's experienced, and I found that when you're sparring someone who has some fighting experience, these wild round punches aren't that common. You know, there's more jabs and crosses, and maybe there's a hook, but it doesn't really work against the hook so much because they're too quick and too tight. A round punch, I've noticed, comes more from people who aren't as experienced in fighting that might be throwing wild haymakers. What'll work in that situation? I believe that it would. But that being said, I have used five swords in sparring, but in completely different ways. I've used them against kicks. I was sparring a guy several years ago, really good kicks. He liked taekwondo level, ground kicks, and hook kicks, and he came at me with a spinning hook kick, and I actually was able to step in, do that same block, and instead of doing the chop palmial strike, I did jab cross, same motion. So I used the same first three motions of five swords because I had done techniques so much that I recognized just from this position what I was able to do, and I just kind of didn't think about it, and I flowed with it, and I realized later, I'm like, I just did five swords, but in a completely different way. We have techniques that are based off of wrist grabs. I've done one crossing talent. I've used this several times. I've used this one in real life, never off a wrist grab, off a shirt grab.  So once you can break the mold or break the conception that techniques have to be done a specific way, and that that's the rule, that that's the law, get past that and realize they're just ideas. They're teaching you individual concepts and free forms, and recognizing the position so that after you've learned 150 techniques, the position starts to feel very familiar, and then you start getting this flow, and when you really understand how they relate to each other, then the grafting comes into play, and grafting is when you take part of this technique and part of this technique and merge them together and start making your own freestyle combinations. When you get to that point, it starts to become spontaneous. That's when Kemple really, really starts to work well for you.  We've got the lathe sword, which is based off of basically a straight attack.  Simple, basic technique for the beginner to learn. Two techniques later, we have sword of destruction, which is very similar, but it's off a right, right round attack. So we step back, we do an outward block instead of an inward block, we do the same snapping front kick that we land with a chop, but this time the chop is coming inward versus the other chop was outward. So at face value, you're like, it's the same technique, but what's the difference? Well, they're almost mirror image of each other. One is showing an outward block, one is showing an inward block, one is showing an outward chop, one is showing an inward chop. So right away, and then the straight punch versus the round punch. So right there, you get the idea of, the idea is how you can alter them and how the same concepts can work, and also how every move and every, every constant has an opposite and reverse. And once you start to piece that together, it starts to open a lot of doors. In the same belt level, we have, or it depends if you're in the curriculum, it's been removed from some curriculums, but intellectual departure, person comes in with the front kick, you're going to step back, do a downward inward block, kick to the groin, come back with a snapping back fist. You start to see, you look at it, you're like, huh, that's the late sword, but now it's upside down. You know, we're using the lower half of our body. So once you start to open up your perception on that and start to realize that a lot of techniques are the same as other techniques, but they're either flipped, they're upside down, they're rearranged, or they're what ifs of each other, then it starts to get exciting. And that's where your free flow and your grafting and your spontaneity starts to come from. And since I've been doing this for the past year or two, this re-exploration, I have found an increased flow. I'm not thinking as much when I do a technique. And when I'm inspiring, parts of these techniques are coming out and sparring.  That's working sparring. And the techniques are taught in three different phases. There's the ideal phase. And this is where everybody gets hung up on. I do believe this is the source of much of the criticism of Kempo, is that people see a demo, these technique lines. You go to trade shows, you do these demonstrations where there's a whole line of people, and they do these flashy fancy techniques on each other and the person standing there. Yes. When you're seeing it at a demonstration, it's exactly that. It's a demonstration. When you do these technical lines in class, what you're doing is you're learning the ideal phase. It's basically that saying that everything goes right. Everything goes perfect. They react exactly how you want them to react to. This is how their reaction should be. It never works out that way. But now you're applying these techniques on a body. You're feeling what it feels like to strike a person and try to get those reactions. It's also good for the other person to get conditioned and take a hit. Eventually, you start doing the what is. Oh, how, okay, how would I adjust the technique if something goes wrong? Because something is going to go wrong. Or what if you only do part of the technique? And eventually, you get to phase three, which is the formulation phases.  And you're going to, you're going to recognize positions and you're going to do what feels natural in that moment. And it's all going to kind of come together into some sort of a free form reaction. Oh, and one thing I wanted to bring up with the techniques is there's something called the equation formula. The equation formula teaches you eight different things you could do a technique to make it work. The first thing is you can alter a weapon or you can alter a target. So you know what, it's a good example. It's five swords that instead of doing the block off of a round punch and following up with the chop and the palm hill strike, well, I altered it. I didn't, I didn't, I did the block, but like, you know what, the chop and the palm hill aren't going to work well. So I did a jab and a cross. That worked. I altered my weapon to the technique. You can prefix and you can suffix. Those are two other things. So you can add moves before you can add moves after. So, you know, you can do a technique. It doesn't have to be exactly ABCD. You can put moves in the beginning, you can move moves at the end. You can also insert, put moves in the middle. Oh, you're transitioning. Well, maybe I can clip them with a hammer fist or maybe I can get a slipping elbow in there. You can insert techniques. You can also rearrange. So you'll see this too.  It teaches you that it doesn't have to be in that set order. You can rearrange techniques. You could delete stuff. So maybe you might not have to do that strike, or maybe you feel like you're sufficient in doing just the first two moves. You can delete the rest. You can adjust your range. And this is a good example. We have a technique and this goes on along with the forearm comment we had before. There's a technique called thundering hammers. First comes in with the punch. You do a block and you're going to shuffle in and do a forearm strike to the body with lower body growing, if you can, with the ideas. Hopefully you bend them over, cancel their height zone. We have another technique later called flashing wings, which is basically thundering hammers is the same technique, but it's close range and it's using elbows. And but it's got very, very similar mechanics. So you can always adjust your range.  You can adjust your range. And the final thing is you can regulate, regulate your speed, regulate your power based on the reaction that you want.  Then once you learn how the pieces fit together and you've in each each technique is its own little play set that you've built. Well, then you can build anything you want after that, because now you know how the pieces fit. Now you know how to build what you want. You want to build the car? Well, you don't have to build it the way you did in the kit. Make your own car with your own pieces. Now you know how it works. So in a nutshell, I feel that that's how tempo techniques should be taught and should be understood and should be practiced is that they are so much more flexible than what people think at face value. People see a technique line, they go, they'll never work. That looks great. It looks fancy. They're just sitting there slapping themselves. Guys never going to react. Right. Cause they're seeing only the beginning book work phase of it. The rest of the phases you see in a classroom at a good school.


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So for complete smoking enjoyment, make your next carton Lucky Strike. Yes, be happy, go Lucky, because Lucky's taste better than any other cigarette. Be happy, go Lucky, go Lucky Strike. Remember, Lucky's taste better than any other cigarette. I'm starring Jack Benny with Barry Livingston, Phil Harris, Rochester, Dennis Dane, yours truly, Don Wilson.  Thank you, thank you. Hello again, this is Jack Bunny, I mean, Jack Bunny talking, and Don, that was a very clever introduction. Oh, did you like it? No, no, I didn't like it, but your joke did fit. What do you mean? What I mean is I thought it was very appropriate for you to start an Easter program by laying an egg. Congratulations. Now, wait a minute, Jack, that was a very funny joke, and the audience thought so too. They did not. They did too, I'll pick anybody in the audience and prove it. Say, Mr, Mr. Oh, me? Yes, would you come up here for a minute? Don, we don't have to go through all of that. Oh, yes we do, my future's at stake. You don't have to worry, you saved your money. Don, believe me, it isn't that. Hey, did you want me, Mr? Yes, yes, I want to ask you something, and I want your unbiased opinion. What did you think of that joke? What joke? You see, Don? You see? What joke? The one I told when I introduced Jack Benny. Who's he? Who's he? For your information, I'd like you to know. Oh, wait a minute, Jack, I guess I was wrong in calling him up here. You bet you were wrong. Okay, Mr, you can go sit down. Not so fast, Bob, where's my refrigerator? Refrigerator?  Look, Mr, this isn't a quiz program, this is a comedy show. We only got you out of the audience to give us an opinion. You woke me up just for that? Now, you can go sit down. I'm not going to ask you any more questions. Okay, Senator. Go already. Oh, Jack, I'm sorry about that. That's all right, Don, maybe I shouldn't have picked on your joke, but you see, I was so sure that since the day as Easter, your introduction would have been something about my new suit. Oh, forgive me, Jack, that is a beautiful suit. But what's that patch on the left shoulder? I didn't think it would show. Patch on a new suit? Well, Don, I had to make a little alteration. You see, when it was delivered to me, my coat had three sleeves. Anyway, I think the color... But Jack, how in the world can you get a coat with three sleeves? Well, you see, Don, this suit was made to measure, and it's my own fault for going to a tailor who was nearsighted. Oh, nearsighted? I kept telling him there was a guy standing next to me. But he wouldn't believe me, you know? Anyway, I'm glad I got this suit. Well, Jack, on Easter, everybody dresses up. Not everybody, Don. Just look at the boys in Phil's band. I mean, look at the way they're dressed. If they spread themselves out, they could keep the crows away from 460 acres. You think they would at least show how the little Easter spirit... Hold it, Adrian. Hold it. Huh? They've got the Easter spirit. Look at Sammy, my drummer. Sammy? Hey, he does look different, you know? Certainly does. This morning, my boys got up bright and early and went to Sammy's house and colored his head. Oh, yes, it's pink. I thought he was blushing. Now turn them big, blue eyes on me, Jackson, and pay a little compliment. I'm really dressed for Easter, ain't I? Yes, you are, Phil, but why shouldn't you dress well? You can afford it, you know.  Yeah? Tell me, Phil, what is your biggest source of income? Shooting pool. Shooting pool? When you can sink the 5, 10, and 15-ball with one shot, you're in the upper bracket. Well, how can you always be talking about pool? After all, you're a family man.  They love it. What? When they say they want to see Hoppy, they mean Willy, not Cassidy. Well, I'd like to sit down and have a long talk with you, but I don't have the time now. You see, tonight, we're going to do a very important sketch. Oh, hello, Mr. Benny. Oh, hello, Dennis. As I was saying, we're going to do a very important sketch tonight about... I was in the Easter parade this morning. You were? That's nice. You'll never guess who was... who else was there. Who? There was Branigan, Flanigan, Milligan, Gilligan, Malarkey, Mahon, Rafferty, Lafferty, Donnelly, Connelly, Giulio, Giulio, Malarkey, Malarkey, Mattigan, Patigan, Lan... St. Patrick's Day was last week. Dennis, Dennis, let me ask you a question. A question? Yes. Why are you so silly? I refuse to answer on the grounds that it might tend to incriminate me. Oh, you've been watching the Investigating Committee on television. Yeah, I watched one fellow for hours. He isn't half as funny without Abbott. Come on, as I started to tell you before, as soon as Mary gets here, she may be a little late. You see, her sister Babe is visiting her from Plainfield. Anyway, as soon as Mary gets here, we're going to do a very important sketch based on a picture that's nominated for the Academy Awards. Say, that's right. This is the week of the Academy Awards. Hey, Jackson. What? You never did win anything, did you? No, Phil, not personally, but my picture has made a wonderful showing taken to be or not to be the director won an award. And George Washington slept here. The cameraman got an award. What about the horn blows at midnight? The audience got the award. Well, you're wrong about that because there was no audience. I mean, there was no audience. And Phil, I'll make you a deal. If you forget about the horn blows at midnight, I'll forget about Warbash Avenue. And what pray tell was wrong with my performance in Warbash Avenue? Phil, all I know is Betty Gravel and Victor Matour were in that picture with you. That's right. Well, since then, Betty Gravel made two more pictures with Dan Daly. Victor Matour made three more pictures with June Haver. And Phil, what have you been doing? Shooting pool with Zannick. What? Two more games in the studio is mine. Not if he shoots with a polo mallet. Now, Phil, if you'll be quiet for a moment, I'd like to tell the audience about the Academy Award picture we're going to do. Oh, say, Mr. Benny, maybe I'll win an Oscar for that picture I was in. What picture was that, Dennis? I'll get by. Oh, yes, I'll get by. That title was taken from a song. It was? Yes, Dennis, I'll get by as long as I have you. You said it, kid. Rochester, what'd you call for? Well, boss, I want you to know that when you leave for New York tonight to do your television show, you'll be gone by train. By train? But Rochester, I've been dickering all week with the airplane company. They called and said they thought your proposition over, but decided against it. Against it? Yeah, they said they don't care if you do wear your Charlie's Ant costume, they don't need an extra stewardess. Well, that's too bad. And, boss, when I thought you were flying, I even saved on your luggage. How'd you do that?  Yes. Well, I took the padding out of the shoulders and I put in two pairs of pajamas, ten pairs of socks, four suits of underwear and three dozen handkerchiefs. Well, good, good. In the other shoulder, I put your shirts, ties, sandwiches.  Never mind. I just see that everything is packed. Now, goodbye, Rochester. I'll see you later. Oh, oh, say, boss. Now what? I've got a very funny joke for your radio program. A joke? What is it, Rochester? What is it? Well, ask Mr. Wilson if he knows why a tangerine is like a manhole cover. Oh, oh, thanks, Rochester. Thanks. Goodbye. Hey, Don. Oh, yes, Jack. Don, I just thought of the funniest joke. Do you know why a tangerine is like a manhole cover? No, Jack. Why is a tangerine like a manhole cover? Because, oh my goodness, I forgot to ask Rochester. How do you like that? Jack, what are you mumbling about? Nothing, nothing. Drop it. I won't drop it. Why is a tangerine like a manhole cover?  Thanks, Dennis. Oh, that's all right. You'll get fired as long as you have me. Oh, stop. Now, Don, we have to start our sketch pretty soon, but first, we've got to have the commercial. Oh, yes, Jack. And since this is the first Sunday of spring, the sportsmen have prepared an appropriate number, Mendelssohn-Springsaw. Mendelssohn-Springsaw? That's wonderful, Don. And there's a part in it for you where you play the violin. There wasn't till rehearsal when I made you put it in, you know. Now, hand me my violin. Okay, fellas. Now, I'm first in this. Mendelssohn-Springsaw. I think that we should have a... Commendary Sister Bay. Babe, this certainly is a pleasant surprise. You know my cast, don't you? Yes, Jack. I met them a long time ago. Hi, babe. Hello, Dennis. Say, Jack, he's cute. I love tenors. Really? Yes. You know, I used to be a tenor before. My voice changed. But you mentioned your voice, babe. I wish you'd try to raise it a little. You see, it might be confusing. What do you mean confusing? Well, people think they're hearing Tallulah on both networks. Will you raise it a little? I'll try, darling. Thanks. Now, tell me, how come you dropped in on the program, babe? Mary sent me. What? The doctor wants it to take it easy for another week or so. Oh, well, I wish I'd have known earlier. We're going to do our version of Sunset Boulevard today. And Mary was supposed to play Gloria Swanson's part.  You? But, babe, you haven't... You know, you haven't any acting experience. Well, Jack, I almost was an actress. You almost was an actor. Oh, that's all right. You were? When I graduated from high school, I didn't know whether I should become a radio actress or a stage actress. Oh, well, what'd you become? A mechanic. Well, babe, let me talk to Don a minute, will you? Don? Don, what do you think we ought to do? Well, Jack, what else can we do? It's too late to change the program. I know, Don, but letting her play Gloria Swanson's part. I mean, we're taking an awful chance. Babe never acted before. But, Jack, we're stuck, so we'll just have to do the best we can. Oh. Well, all right, babe, you can play the part that Gloria Swanson played in the picture. We'll try it. I'll play William Holden's part, and Dennis, you'll play Eric Von Stroheim's part. Eric Von Stroheim? Yes. But Babe looks more like him than I do. I want to play the part of a German butler. What? I don't want to play the part of a German butler. You'll play it, and that's all there is to it. Don, set the scene. All right. And now, ladies and gentlemen, represent our version of that picture which has won several Academy Award nominations, Sunset Boulevard. It'll make a great picture. A story, eh? Well, give me a brief outline. Yes, sir, yes, sir.  Oh, no good, my boy, no good. The psychiatrist's recycle's done, washed up. The trend today is pictures like broken arrow. I know. You see, my hero is a half-breed psychiatrist. Here comes to him. You have a girl in the story? Yes, why? Dated stuff. Movie fans want animals in pictures like, like Lassie, Francis the Mule, Bonzo, the Chib. Oh, I know, I know. But the reason the girl is going to the psychiatrist is because her pet centipede has a complex. Ah, that's a good angle. A centipede with a complex. Yes, this centipede thinks his shoes are too tight and the girl's going broke buying him Dr. Scholl's footpath. That's a little too fantastic, my boy, too fantastic. As a writer, Gillis, you should realize that, well, hello, H.W. Hiya, J.S. I dropped in to ask if you'd like to have lunch with me and L.B. I'd like to H.W., but I got a lunch date with M.J. and B.G. Well, how about tonight I'm picking up J.T. and we're gonna have dinner with R.S.? I'm sorry, but I'm having dinner with Darryl Zanuck. Who? Well, I'll see you later, J.S. Goodbye, H.W. What do you want here? I pulled into your driveway. I thought this was an empty house. Well, it's not, so get out. All right, out. Wait a minute. I know your face. You're Norma Desmond. You used to be in pictures. You used to be big. I'm still big. It's the pictures that got small. I had a seven-inch screen. Miss Desmond, I've always been a fan of yours. I went to all your movies and you were a great actress on the stage, too. Yes, there was one role I played hundreds of times. I'll never forget my favorite speech. I always felt a thrill as I said it. How did it go? If I were king. Yes, if I were king. But that's a man's part. Now he tells me. Miss Desmond, since you've retired from pictures, how do you get money? Oh, I own some stock, some income property, several apartment houses, and I have oil wells up at Bakersfield that are pumping, pumping, pumping. Gee, stock, property, apartment houses, and oil wells that are pumping, pumping. What's your larger source of income? Shooting pool. This is a beautiful night. Let's go out for a ride. We can't use the car tonight. Why not? It's at the service station. It's up on the grass reek. You, too, it must run in the family. Look, Norm, I'm hungry. Let's go out and get something to eat. We don't have to go out. I'll have my butler prepare something for you. Oh, Max. You're mine, Frau Lein. What's the slowest, Mitchell? So I'm hungry. What can you make for me? Get dumps of roast, sour braten, viennese schnitzel, hot and pepper, and kuschlein mitzibelis. What's kuschlein mitzibelis? I didn't know. I told you I didn't want to play this part. Just bring me a ham sandwich. You're mine, here. Joe, dear, you have your sandwich. I'm going to change into something more comfortable. As I waited for my... This is a weird household, Norma. So possessive. And you keep watching me. Always watching. Oh, but I got a right to watch, because even though I am now her butler, once I was her 17th husband. You were her 17th husband? Who were the others? There was Branigan, Flanigan, Milligan, Gilligan. Stand aside. Mine here. I wouldn't leave here if I was you. Well, you're not me, so get out of my way. So what's the matter? Oh, Frau Lein, he's going to leave you. No, Joe, no. I've got to, Norma. Joe, you can't do this. Max, stop him. Look at me, Joe. Look at me. I can't face life without you. You're everything to me. My life, my love. If you go, I'll kill myself. Do you hear me?  I'm a goodbye. You can't go, Joe. Nobody leaves a star. You this morning's Easter Parade. My luckies taste better than any other cigarette. You'll agree. Luckies taste better than any other cigarette. Luckies taste better than any other cigarette. And here's why. Fine tobacco. And only fine tobacco always gives you perfect mildness and rich, true tobacco taste. And every smoker knows, LSMFT, Lucky Strike means fine tobacco. Yes, with every lucky you like, you always get that happy blending of real mildness and rich, true taste. Now, if you're not happy with your present brand and a 38-city survey shows that millions are not, switch to Lucky Strike. You will agree, luckies taste better than any other cigarette. So be happy. Go lucky. Make your next carton Lucky Strike. Be happy. Go lucky. Go luck. For luckies taste better than any other cigarette. Ladies and gentlemen, immediately following next Sunday's radio program, I'll do my third television show. As my guest stars, I'll have Claudette Colbert, Robert Montgomery, and Basil Rathbone. This will be seen in the eastern area next Sunday, and two weeks later, it will be seen on the west coast by Kennesco. Happy Easter, everybody. Please turn your head down, and Claudette Colbert, immediately. The Jack Beniciole is heard by our Armed Forces overseas and so it is the Armed Forces Radio Service. This is CBS, the Columbia Broadcasting System.


My name is Marie Svoboda. I'm an associate conservator here at the J. Paul Getty Museum at the Villa. And my specialty is antiquities, conserving and working on ancient material in the collection. But I have a particular interest in studying the technology of these objects, how they were made and created. Not only decorated, but just fabricated, ceramics, stone. And one of my particular interests are Romano-Egyptian mummy portraits, of which the Getty has about 16 in our collection, exquisite portraits that basically range from the first to the third century AD. Most of them are painted on wooden panels. Two of them are on textile. And they're quite fascinating because they talk about not only who the people were who lived in Egypt during the time, the Romans, the Greeks, the multicultural mix of people living during this time. They not only talks about their status based on the jewelry they wear, the clothing that they wear, but it also talks about the artists that created them and who those artists were, the workshops that they worked in, where they got their materials, how they were produced and one of our interests is being able to look at many of these portraits outside of our collection to begin to understand if there are hands of artists that we can identify and workshops and to be able to understand the trade and use of materials and the production of it, which is of great interest to me. We were talking about pigments and the use of colors on these ancient artifacts, not only on mummy portraits, but also on sculptures, marble sculptures, and even on vases. We see that on pieces in our collection such as the Kirch vase, which is a remarkable piece that has post-fired paint applied on it. It has a whole beautiful color palette. Looking at the pigment palette that was used in antiquity is fascinating because you see a lot of materials used that would be sourced locally. Those are a lot of basic materials such as the earth pigments. These are inorganic materials that were mined and selected for their colors and cleaned, purified ground and used for painting. But also we begin to see the use of organic pigments such as the dyes that we see used for textiles. If mordants are added to the dyes, they can produce pigments or lake colors. Those are used also for painting and we find a lot of matter used on marble sculptures, a lot of the pieces within our collection. On the portraits they're used for depicting garments, which is really interesting as we discussed. It's fascinating they would be using dyes to show textile or garments on these portraits, but not using those same colorings for painting the background or the faces or parts of the portrait. I find the production of these materials fascinating and I find their approach to creating more colors than was available to them in their normal, natural palette by mixing these colors. If they wanted to create a purple, maybe to imitate the very valuable Tyrian purple, they would mix matter and indigo. If they wanted to produce green, which you would think would be a very ubiquitous color, maybe an earth green or a copper based green, which they could have even made by corroding copper metal. But we're finding a lot of mixtures to produce green and those include or permit and indigo mixed together. That is a pigment that they use not only for mixing with the indigo to produce green, but they reserve that pigment specifically for painting jewelry and very delicate features on some of the portraits because or permit has very large platelet like crystals in its particle size. Those reflect light and they have a really beautiful quality to them that are more shimmery than if you were to be using just yellow ochre. We have a wonderful example in our collection where there's a wreath that one of the portrait sitters is wearing, a male portrait. He has a wreath of olive branches in his hair and it has the leaves and then it has little kind of yellow berries on it and the leaves are a mixture of indigo and or permit to produce the green. But the berries are painted with yellow ochre because they probably could not get the intense yellow using just pure or permit. So they could get a much pure brighter yellow using yellow ochre. So you see that they're not just using what was available, but they have the selection of pigments and colors for various purposes. They're really approaching it in a way that makes sense. That's practical, economical. And then, for example, the differences we see in some of the production of these mummy portraits and I'm sure with the quality of many other types of sculpture is that you're commissioned or hired to create something. You put a lot of money towards it. You're going to have a very good product. You're going to have imported wood from Northern Europe brought into Egypt. You're going to have the best pigments. You're going to have gold decoration. You're going to have all these elements that indicate that that's a higher economic status, higher social status in their production. And then those that are kind of more inferior, not as good quality, but still the desire to have these portraits produced or beautiful artifacts produced or to be surrounded by these materials. Everybody had that desire and that was a sign of, I think, kind of status and wealth. But again, you see the broad spectrum like today. I mean, it's not very different than it is today. And I find kind of coming in from the end of an artist and how an artist would have produced something is a very exciting direction because it spans into many other facets of antiquity, like imported materials, production, workshops, chemistry, and there's no end to the kind of discovery of things that we can learn from them. Right, right. It seems like now, again, this might be more of a question for when you're finished. I wonder if the cheaper portraits, the ones where whoever's commissioning them has a lower budget, if you're going to see a lot more earth pigments in those and a lot fewer of the sort of more exotic pigments. No, I think we are seeing that for sure. You're definitely seeing kind of not the high quality of materials being used. But what's really interesting about kind of, and I even hate to call them lower quality, but kind of more of maybe a simplistic approach to their production, is that the artist becomes a much more stylized. They have a better identifying feature, signature style of painting. So they have kind of a characteristic way of doing the eye and the lips. So you are more able to find portraits that match that. Right. You begin to really see the hand of the artist in those that are more caricature-like, where the ones that are really high quality and fine, they're such beautiful paintings that, though you can make some comparisons, they kind of have not so many distinguishing features that help you define or identify a particular artist. It was a business. They were making and producing these things for selling and for use, and it wasn't this precious one-off thing, I think that it was, you're looking at a really big business of major production. Right. And when you look at it that way and you think about it, it really begins to kind of, you feel a real connection to it because you can really relate and understand that. Yeah, yeah. That's one of those other, I think, sort of disconnects that students have, particularly with ancient through early modern art, is the idea of art having a function, beyond simply being art for art's sake. Right, exactly. You know, and I think that's one of the things that makes art history sort of intimidating for the novice, but then can ultimately be sort of reassuring in a way when you finally connect to that idea. Right. You know, that it's a thing and it has a purpose. That's right. That's absolutely right. It's fascinating. So what sorts of earth pigments can you be a little bit more exact on some of the tones?  Right. So we're finding a lot of different tones ranging from yellows, a lot of browns and reds. Sometimes we find pure hematite, very, very pure hematite. Oh, wow. But that's the biggest range that we see there. And actually, most of the paintings have a lot of earth tones. That's what they're mostly composed of, as far as skin tones, background. You can even get sort of a buff out of ochre. Yeah. Yeah, you can get it. Absolutely. And, you know, they would have mixed them also with lead white or calcite colors to produce the tones that they wanted for creating them. Right. So when you're looking under a microscope at a portrait, you can see all of these pigments mixed together to produce the flesh tone. But also, you know, sometimes pure color just to add kind of a highlight or a flash on detail. And it's pretty amazing to me. Oh, they're so rewarding when you really examine them up close. Exactly. I remember going into that Bummy Portrait Room at the Louvre and just looking closely at just how sophisticated the brushwork is.


Metabolism, we hear this term all the time and usually we think about it with weight, right? Metabolism is a lot more complex than that. And in a very basic way, metabolism means how do we take the food that we eat and convert it into energy so that our cells can grow? The problem is, when you have metabolism to help cells grow, that same thing applies to cancer cells. There are three specific amino acids that are believed to be really kind of high yield or really desired by pancreatic cancer. There are diets that are being designed to see, let's reduce those three amino acids from being consumed or let's eliminate them entirely. Faith is looking at exactly that. Let's completely eliminate those three amino acids from the diet in hopes that that will actually starve the pancreatic cancer cells and prevent them from growing.


Hello everybody welcome back to another Adobe Premiere Pro 2022 tutorial on this one I'm going to show you how to change the background color if you have a clip like this in a sequence and you've got black bars on the sides and you would rather that be a color because you're not going to be rendering it transparently you're going to want to render it with a background color here's how you do it now first off you see I've got a guy here who appears to be vacuuming the forest what does that mean it means he probably was out picking mushrooms and he might have ate one or two too many on his trip yeah we've all vacuumed the forest you know what's up okay guys very very simple to do I'm going to go down here to the bottom left side of the project panel down here and if you don't see this just pull this out a little bit until you see this little piece of paper with the dog gear on the bottom left left click on new item and you're going to see you have a few options the one we're looking for on this one is color mat left click on color mat it will automatically create a color mat that is the exact size and proportions to the sequence left click on okay here's what you want to do now you want to pick the color for the background so I'm not going to go too far into detail so we're going to do this one with red why because red alert this guy shouldn't be out vacuuming the forest it's just not something you're supposed to do all right so we've got a red background I'm a left click on okay and it's gonna we're just gonna call it red alert all right good enough left click on okay you'll see now that it has been added into my project panel but obviously it hasn't been added into the sequence the next step if you're following along is you want to actually move this I've already got it on v2 but you want to move it up so basically you want it on v2 or v3 I've got it on v2 because I don't have a whole lot going on in this video now I'm going to left click on my color mat which I've labeled or named red alert going to drag and drop that underneath the video now watch the background color has changed I'm going to pull this out here so that the background color or the background mat is the entire length of the video and here you don't you're gonna see the guy here vacuuming up the forest with red background that's how you do it guys it's a quick video thanks for watching I've got a ton more stuff coming up stay tuned be back soon


What's going on everyone? Sam here with late in sports cards rip in 22. Penini honors photo iMac photo obsidian prism football hobby six box mixer number 13 random team style There's a look again at your random results as always find those on the website under the results tab As well as the link that's in chat. So good luck here everybody. That's a two prism two obsidian We'll start with obsidian again. We've got three woolen orange to 75 rookie for the seahawks Volcanics jalen hurts to 50 eagles travis kelsie uh david bell unbreakable that is 31 of 50 two color patch for the browns again to 50 dalvin cook two color patch This time for the vikings on the atomic material 42 of 75 isaac spiller orange auto Nice one there chargers Got 31 of 99. That is wilson rookie jersey auto for the jets. It's jets All right sit in box one is done on the box two obsidian. 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Do you want futuristic or do you want Mike Dooley talking to him? What I want to do is leave carol wilson rookie fireworks. I knew it was too deep. The line was too deep Charles cross the 99 for the ceilings What's up z-throne? Doing well doing well zythrone What's happening silver lockdown joy bows There's jail in petri It's a quack to 199 Cook and khalil Shakir Got a case of stadium club chrome coming up after this and then that is the last break of the night That is it. That is all silver jalen ramsey forget everything filled up purple 125 march on latimore Sauce gardener and nick bonina and daniel bellinger to 175. It's bought some singles. Nice. Oh boy shot white Watching the vagus game. Yeah, we got it on too actually And we do have it on as well silver cori davis Jonathan taylor silver auto for the colts Just like uh James connor oh I know Silver a new recruit straight london texter laurence is 25 same How do you pick it chrysalada? Uh, it's green scope james connor to 75 the cardinals treylon berks and kvon frida Nice they mean pierce. That's awesome quack There's jimmy garoppolo to 199 blue wave from the niners Where'd he go oakland ervegas Box two of prison. What was that ride called? test track George karloff just a 99 He'll be dean Take a left Whipped you around a quick left Change of stop christian watson No, dude, you guys can oh wait out here Got a forest camo come up silver roger mccreary And durwin james to 15 for the chargers nice one there, uh la davis tyquan thorton silver matt ryan Devon trey cambal to 175 for the packers coffee There's never one done What's up the police came out of the costumes The police started losing mine silver Justin Simmons nice one there silver, uh, auto there's some schmack on that We'll send an empty box and wrapper pickings and boy and my family that's coming off jimmy dean thirties glazed doughnut Got a card like that. It's like hip Silver all out joe mixon Nice brock purdy blue wave rookie 13 of 199 one-off jersey number Nice one there for the niners rishad way That'll work kill a travestane glass love it recruits desmond ritter rookie blue wave tyson cambal powder algae here desmond ritter rookie tj hawkinson 299 blue ice for the bikes Uh, can I pick it chrysalava? It's gonna be nice sam howell silver rookie auto good box. There you go commanders Grats on that one There you go cross haskins one's probably trending for no that is wandale robinson 175 the gentleman's greg dulcich and arnaud the pthay silver mohomes brilliance purple ice bret farf to a 225 sauce gardener nita there's a break here at wilson Joe nameth to 175 jaylen petrie aiden hutchinson All right, let's do iMac iMac photo time now 22 iMac first off the line photo. There's your first off the line see what we got I'll see some crazy rpa. The rpa's in this are always insane. I got something live too live crazy rpa All right, we've got trevor laurance That is five of 23 For the jacks This one here for the lions eric are five of five aiden hutchinson laundry tag Very cool Five of five nice hutch Rats on that one there eric are With the hutchinson very nice god dan marina That is 36 of 49 player worn auto. Yes 34 of 75 teddy brusky brusky as player worn on the patch auto on card 34 of 75 Nice one here 26 of 99 christin watson Uh iBlack rpa for the package good mag the watson and cool one to end it is going to be 16 of 18 carcin strong On the logo rpa color match green for the eagles Very nice carcin strong all right Uh, unfortunately not tyler. We are doing personals over on drip shop wide if you are interested in that Uh, all right now. We've got a First off the line honors photo. All right, we've got mac jones to 99 Purple trevor laurance uh six of 12 first off the line exclusive for the jags Got redemption that is Trayvon walker for the jags 21 or 2003 honor signatures rookie purple I don't know if that's supposed to be 2023 or 2003. You see that's 2003 interesting Let's say it's a throwback and then one of one matt stafford On the flawless that is 2018 flawless captain signatures buyback That is sick uh jacks here That's sweet dude one of one matt stafford. Let's do a quick recap here guys Got van marino aiden hutchinson uh lamar davin cook david bell carcin strong teddy bruski sam howell jesson simmonds johnson taylor fedarian mathis up here strong jr christian harris brice hall isaias spiller garrick wilson trevon walker redemption We had a matt stafford one of one so the um That's for the lions actually right there as well We had a christian watson 26 of 99 and rock party To 199 yeah, it is right manny that'll do it for the break guys. Thanks again for the film next up full case of stadium club


Well, it's been a couple of days since I was last in this apartment and To be honest with you the project has taken a little bit longer than I anticipated But I didn't want to show you some of the progress that I have made. Oh, yeah That's something we just got down there But anyway, I didn't think you'd be interested in watching us actually cut drywall but as you can see I Did do the cutting up there So that we can run that wire from that breaker panel over to this cabinet Right behind me, and you'll see the ceiling. I've got it cut out as well for the wiring but for the meantime We've been Going ahead and take care of some of the other projects that we had in this unit one of them being quartz countertops Here by the range So then the picture that I'm going to put on the screen We'll show you the old Tall little bar area that was up there that was really useless but That's just one thing we doing here Got the sink put in. It's an undermount sink Got a nice little faucet in here.  I went ahead and pulled that old Hood wire that was in there. Now what I'm going to do is Kind of trim this back a little bit Because I need to put a plate over those wires. You can't just cover these up without having a plate on top of that We're not going to use in these wires like I said, we're coming in to this cabinet right here with a box And I'm going to put an outlet right there So as we get that wire run That's the next project that we're going to be doing And that's the next thing I'm going to be showing you Is my progress on running the wire From this breaker panel. Like I said through that two by four and then you can see how the wires go up Into the ceiling right there Well, I'm actually going to be tracing that wire all the way over Just like you can see the wire right there, which is for the range And it's also got wires up there for the outlets in the wall and for switches and stuff like that Which we're not going to mess with any of that It's been a process and it's slow going but we are making some headway got all the doors and everything on the cabinet So we're ready to put that microwave right in that hole right there Pardon me looking up, but I'm looking at the screen trying to make sure I'm pointing in the right spot So that could be a little difficult if you're not looking at it But there's a lot of craziness going on right now in the world and you know, we don't have to participate I think all we need to do is kind of calm down and Take things a little bit slower And appreciate the surroundings that we have around us, you know It's a beautiful day where I'm at right now. I'm at work And life is still going to go on so why not go ahead and appreciate the things that we have around us Be a little bit smart be a little bit understanding be a little bit patient with people And patient with the situation. Let's educate ourselves so that we don't Panic and fear So like I said things are going on. We're we're still chugging along. We're doing Some little projects here around the property, you know, one of the things we do and see that light back here in the behind me That's a old light fixture So we're actually switching that over to An led fixture that's going to be three panels of of leds one in the middle two on each side that kind of adjust up and down So yeah, we'll put these light fixtures up It's outside work. It's a beautiful day So you can see the blue skies and the clouds and The wind is blowing nice. We're about 75 degrees right now. So It's a great day to be outside and doing things. So that's what we're doing. It's supposed to be, you know Get in there and take care of some of those little Tweaks that you want to you've always wanted to do it, but you never had the chance to do it over time Well, now you have time you know install this box In that cabinet I have to feed that wire down to it set it in the box If you've never seen one of these box what this is So this is a box you would use If you were going to put another outlet in say you wanted to install a television on your wall And To keep from having wires drop draped down under the tv on the outside of the wall down to the plug that's Underneath it you'd grab one of these end wall boxes What happens is This you would put cut the hole just like you saw me do there slide get you wire That wherever you're going to run that wire from either from the outlet on the bottom or from something up top You bring your wire into the top of this box And this has got a plastic Like spring loaded you push that wire in it's not coming back out So that kind of locks it in place so you Safety wise And standards of electrical code you're going to meet that So anyway, you'd run your wire in here bring it out the front And then you would slip this in the hole make sure that these little tabs that you see here Folding up or flat down there's one on the top And there's one on the bottom So you would slide this into the wall And then once you get it in the wall flush with these little These little tabs You got a phillips head screwdriver right here that you're going to start tightening up and that brings this tab up And as you tighten that screw This is pulling in And as it's pulling in it's pulling into the back of the sheet rock and that's what locks it in place So like if you Figure my finger is the drywall and you're tightening that screw over there This is going to tighten up against the back side of that drywall And that locks that box in place. It's not going to be able to come out Because you're down here with the drywall edge that you cut and this is the other side of it So these boxes are ingenious for Doing in-wall boxes. You can do it for cable telephone electrical outlets switches if you were going to wire in a switch That's what these boxes are for So that shows you what an in-wall box would be Because you know once they Wire your house and they put drywall on top of those boxes You you can't get to it Those boxes are nailed in from the side And they go all the way through into the stud that it's sitting next to So it's supported Here it goes all the way through into the stud Well once that drywall is up you can't do any of that kind of work So you've got to have an in-wall box That would slip into the drywall hole that you cut and then use these tabs to lock it in place We're going to push a wire in through here once we get it run up into that wall We'll run it out Give us enough slack Slip this back in the hole tighten that screw up to where this box is held in place By these tabs and that way we can plug that microwave in inside of that cabinet Well, thanks for watching be sure to check this next video out And if you would hit that little round icon up there with my cute little face in it That way you can subscribe to the channel and you'll be sure not to miss a thing And as always if you like it give it a thumbs up. I'll see you soon