The.Tyrone.Corbett

Hyperdrive Kart Racing has recently opened up in Kingston. This is how to find it and a quick way around the track.

The directions are from the southern outlet, the reason being, I figure those who come from Kingston already know how to get through Kingston. Those who come from Hobart or the northern suburbs likely don't know Kingston.

Trail braking is difficult, yo. It is likely quicker than what I'm doing here, but I can't do it with as quick lap times as this method. I think this is about as quick as you can do it treating the brake like it is digital, that is, either on all the way or off all the way.

I'm not the quickest around here, the quickest time is about half a second quicker. I am quicker than most people who come through here- I'm in the top ten weekly results, but not on the all time leader board. So far, I've been quicker than anyone else I've raced with or see around the track. If you want to challenge me, I'm keen...your shout.

I think I've found a pretty good line through the track, the next thing to work on is technique. If you have advice on better technique, I'm keen to hear it! Comment below!

(also, my new quickest time is 17.991)

A thought on the latest Joker, the Dark Knight Joker, and the politics surrounding each.
In the latest Joker, there's a lot to take in. You can go along for the ride, or watch closely to see how a story is masterfully told. I don't really address many of the finer details in this movie, but I look forward to watching the videos of those who do!

Originally uploaded to youtube here:
https://youtu.be/a-bTK4ij9mE

There are three easy steps to climbing a mountain; here's what they are!
This was filmed atop Mount Eliza in Tasmania, Australia. It's right next to Lake Pedder and Strathgordon.
For madd sweet content, check out my insta, I am; The.Tyrone.Corbett

Originally uploaded to youtube here: https://youtu.be/ZVjEha3tawo

I've begun to slowly refine my choc chip cookie recipe, and I think I've found a winner!
Go on. Give it a go. Send your pictures to me on Parler, @thetyronecorbett
This video is over on bitchute too, @the.tyrone.corbett
These are both alternatives to mainstream tech.
My recipe:
Caramel made from Butter and Sugar:
Half a stick of butter (250g), halfa keya brown sugar (ie, 2 cups), and salt to taste. If your taste says more than a tablespoon, your taste is wrong. Or add a dab of vegemite. It works.
Mix it together over heat until you get dark brown (burnt) streaks through it, the plop it onto a tray into the freezer
If you wait till it starts bubbling and and another half cup of brown sugar, it will come out sweet and soft and gooey (when you take the cookies out of the oven), if you don't add sugar through that process, it will be (better and) a little bitter and have a crunchier texture.

Cookie Dough:
Halfa keya brown sugar, halfa keya white sugar (ie, 2 cups each)
A bloop of baking soda or bicarb. Chef's choice.
The other halfa sticka butter (ie. 250g), but melt it first. Better than melting it is browning it.
Salt (to taste; it's meant to add to the flavour rather than be the main flavour, so the amount here is subjective. For me, a tablespoon is more than sufficient)
4 eggs.
Mix all that together then, optionally and recommendedly, add;
Lemon zest (from 2 lemons)
Coffee (two shots...or more)
Whiskey (two shots...or more)
Mix all that together.
Then probably add flour until the texture is such that the dough holds itself firm without sinking, for me that is about a kilo (or a key as I've been calling it so far, which is ~4 cups)
I say probably add flour because you should definitely add flour, but it's probably easier to add chocolate and that caramel you made earlier before adding the flour, of which the chocolate should probably be about 500g (I think 250g of dark and 250g of white is where its at, but again, chef's choice).
If you want to cook it immediately, you can, but make sure the cookies are ready for that level of commitment. I usually let the ingredients get to know each other like 2 days before putting them in a 200 degree celsius oven for about 13 minutes. This is great because I can wake up, turn the oven on, put the cookies in, have a shower, take the cookies out, and bring them along to work to share

This is an instructional video where I teach you to affix a old car tyre to your longboarding shoes. Originally uploaded to youtube here: https://youtu.be/SGXGp6EuxAo

Some things I didn't say in the video.
Tyre selection: you should choose a well worn high performance tyre. If you choose a reasonably new tyre, your shoes will become platforms. Thinner still gives you good board feel under your foot. Don't choose a racing slick, if you do and you do a long footbrake, the tyre will heat up too much and give ridiculous amounts of grip, then, when you put your foot back on your board, the shoe will cool back down and you run the risk of your shoe gluing itself to the board with the melted rubber. High performance tyres are best.

Where to get a tyre: any car tyre shop will generally give away their old tyres, you can just ask them there.

Glue selection: you want a glue that will stay strong as it bends. Super glue dries solid and is virtually unbendable, whereas a good rubber glue stays strong as the shoe flexes.
Rubber is easier to cut when it is being stretched or bent.

*EDIT*
From reading the comments, many have suggested hanging the tyre. I have tried this, I wasn't to much of simply hanging the tyre under it's own weight. However, my suggestion is to hang it from a bench vice and to sit on the tyre with all your weight (if you can do this without a bench vice, so be it, but my makeshift rig wasn't strong enough). The bench vice is very effective, however you can only do about a foot at a time before the tyre is on the ground. Cut off that segment (with enough to still be clamped) and begin again.

Across the globe, a global movement has started moving as globally churches from each nation unite and come together to sing The Blessing over their nations.
I have united with myself to sing The Blessing over me...
...because I'm worth it.

The Blessing,
Me Edition.

(yes this is a parody)

Vs 1, 0:28
Vs 1 repeat, 1:00
Chorus, 1:30
Vs, 1:58
Chorus, 2:28
Guitar Solo, 3:24
Pre-Bridge, 3:37
Bridge, 4:05
Chorus, 5:13
Bridge, 5:40
Final Chorus, 6:35

All audio and visual is created and mixed by me, and it is 100% instruments (with effects), there are no programmed instruments here! It is 100% filmed on location, and 100% lip-synced to get the amazing scenery you see.

And, unironically, the last chorus that I have created is my favourite last chorus of any version of this song.

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Created 2 months, 3 weeks ago.

6 videos

Category Entertainment

I like food, I like making music, and I like travelling around my beautiful state. This channel will reflect these passions of mine.