This is clearly satire...

...I hope it is clear that this is satire.

Now is a great time to see what's around! These are all the places I've been visiting!
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Reading at 1:30,
Song starts at 3:24

I reckon if someone played this to me in the middle of the night and I was unaware of its origin, I'd be so creeped out that the hairs on the top of my head would regrow just to stand on their end!

I think you could very easily imagine a troupe of witches chanting this as they added ingredients to their bubbling cauldron. What do you reckon? Did this spook you?

This movie has some brilliant themes that it didn’t properly focus on or properly explore, wrapped up in an unnecessarily long story, portrayed by terrible characters.

Blueberry Lemon Meringue Cheesecake
There’s nothing particularly complicated about this recipe…or any recipe, for that matter, its just following instructions…

…oh…

…yeah, I have trouble following instructions too.

Biscuit base, lemon cheesecake, lemon curd, blueberry sauce, stacked from bottom to top in that order, then wrapped up and topped off with meringue. This is a brilliant dessert; it has a great balance between light and dense, between tart and sweet, and between delicate and durable.

Follow me on the socials; @the.tyrone.corbett or @theTyroneCorbett depending on whether they allow the full stop in the name, I'm on bitchute, parler, insta, and facey...and youtube, duh.

If I'm not on a network that you think I should be, get in contact and I'll start to put my content there too!

The thing about Carbonara is, there's only a few ingredients, so the quality of those ingredients is of utmost importance. If you don't believe me, just ask any Italian you know! And those ingredients are not too difficult to produce or procure! Join me in this journey in creating guanciale, procuring hard sheep cheese, and creating semolina pasta, then combining them to create carbonara.

Guanciale is cured pork jowl or cured pigs cheek.

The sheep cheese is procured through Grandvewe, Tasmania's only sheep cheesery. The fact that the cheese is not made in Italy, nor even in the Italian style, is likely to make most Italians cry. It's not my fault their cheese is inferior to the locally made sheep cheese, in both taste and accessibility. But I do have them to thank for this incredibly simple tasty recipe.

Hello.
This is my take on spit roasting a lamb. I think it is the best take.

To answer your obvious question, yes, picking up a lamb on a motorbike is the most effective way to pick up a lamb.

Time and temp;
Cook over a fire that I could hold my hand over, directly under the meat, for about 7 seconds. Some of you are more fireproof than others, so play around, or find someone with a regular normal level of sense in their fingers. Cooked to an internal temp at the rear joint of the hip and the thigh bone at 63 degrees celsius. This left me with a perfect medium by medium rare lamb.

The ingredients I used;
Lamb,
Celeriac,
Carrot,
Onion,
Leek,
Salt,
Pepper (black, mountain pepper, white, long peppers),
Paprika,
Fennel,
Rosemary,
Thyme,
Onion Powder,
Charcoal,
Red Gum.
Plus maybe other assorted spices.

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@The.Tyrone.Corbett or @TheTyroneCorbett.

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Hello

I'm working on my cooking, and I'm working on my ultra chill vibes. How do you think I've gone this time around?

The premise of this video, a few months back, Masterchef Australia had its finale. The final two chefs had to duke it out; 4 hours to create an amazing three course meal for 40 people. One element of it was beef ribs, which Emelia boiled in a pressure cooker for an hour and a half. Being a barbecue man myself, I thought that was absolutely terrible! But I can understand the necessity of making something with as much expedience as possible. I don't have the same constraints; I am not in a cooking competition. In fact, I'm just some pleb with the ability to spend much more time cooking one dish. So I did.

I used only the ingredients the recipe permits. But I treated some of them in a very different way to get, in my opinion, much better results. Similarly, instead of relying on others to create some of the elements, like the beef stock, I had a crack at creating them myself. I could well imagine, if there was unlimited time to create this recipe, Emilia's beef ribs would have looked something like this.

If you want to follow the recipe, here's the 10play Link:
https://10play.com.au/masterchef/recipes/beef-short-rib-with-pepper-and-onion/r200717tdazx

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.