COLD AS ICE music video is finally here! Wanna give a shout out to all the fabulous artists who lend their BIG helping hands to make this project possible for all of you guys! ❤️
Thanks Duong Khac Linh & Hoàng Huy Long for you amazing production with the music! ❤️
Much love to Mel Mah, Taeko McCarroll & Will Anderson for your creativity on the visuals! Your work is greatly appreciated! ❤️
Dima, KEWO, Nguyễn Minh Tuấn & Trevor Durtschi for polishing everything together turning it up a notch! XOXO! ❤️
Thank you DANCERS Cassidy Noblett, Chris Sigo Alvarado, Codie Wiggins, Dominic Chaiduang, DeShon Hamilton & Vinh Bui for shaking your booties for this mv! I always love a good show especailly when I see a little skin! haha! ❤️
It was a geat pleasure making this mv collabertaing with so many talented people! Super blessed for this opportunity. We all dedicated a lot of time, effort, hard work and literally freezing our butts off while creating this mv so show us some LOVE! Hope you guys enjoy this mv! Please support the artists and be sure share if you care!!!!! ❤️😍😘🤗☺️
Cold As Ice
Music: Duong Khac Linh
Lyrics: Hoàng Huy Long
Executive Producer: Anh Minh
Producer: Mel Mah & Taeko McCarroll
Director: Mel Mah
Creative Director: Taeko McCarroll
Cinematographer: Will Anderson
1st Assistant Director: Natalie Gilmore
1st Assistant Camera: Kristin Mendez
Steadicam Operator: Kiel Eulberg
Art Director: Timothy Kuehn
Set Director: Keri Palmetto
Gaffer: Cornell Mitchell
Key Grip: Rolando Alvarez
Editor: Anh Minh, KEWO & Mel Mah
VFX: Dima, KEWO
Color Grading: Trevor Durtschi
Choreographer: Taeko McCarroll
Assistant Choreographer: Eugenia Huang-Riggins
Dancers: Cassidy Noblett, Chris Sigo Alvarado, Codie Wiggins, Dominic Chaiduang, DeShon Hamilton & Vinh Bui
Make-up/hair & costumes: Anh Minh
Cheerleader: Yoori Kim 😝😘🤗
https://www.youtube.com/watch?v=NYT7B69lq5k
Snapchat 👻: anhminhnet
Subscribe: youtube.com/anhminhnet
同時也有100部Youtube影片,追蹤數超過191萬的網紅Emojoie,也在其Youtube影片中提到,▼Ingredients Ø18cm 120g biscuits 60g melted butter 400g creamcheese (Full fat) 120g granulated sugar 200g sour cream or 100g heavy cream + 100g yogu...
「turning off」的推薦目錄:
- 關於turning off 在 Anh Minh Facebook
- 關於turning off 在 Lee Hsien Loong Facebook
- 關於turning off 在 謝佳見 Melvin Sia Facebook
- 關於turning off 在 Emojoie Youtube
- 關於turning off 在 Fujii Kaze Youtube
- 關於turning off 在 MosoGourmet 妄想グルメ Youtube
- 關於turning off 在 Turn Restricted Mode on or off - Computer - YouTube Help 的評價
- 關於turning off 在 Turning off Live Chat and Comments in YouTube - Division of ... 的評價
turning off 在 Lee Hsien Loong Facebook 八卦
Wherever you may be, join me in turning off your lights for an hour at 8:30pm tonight. It is a small symbolic gesture in support of Earth Hour, which will raise awareness and rally support for building a more sustainable planet.
I urge you to do your part for our Singapore Green Plan 2030 (www.greenplan.gov.sg). Reduce your waste and electricity usage, recycle whenever possible, and buy local produce – these are some simple things we can all do to build a greener and more sustainable world for ourselves and future generations. – LHL
(PMO Video)
turning off 在 謝佳見 Melvin Sia Facebook 八卦
天氣轉涼了
海風總是會讓人感到放鬆
來杯啤酒🍺 躺著更爽快!
雙十連假,你們都在幹嘛呢?
The weather is turning chilled
Sea breeze always makes me feel relaxing
Have a glass of beer🍺 it's more relaxing if lying down!
What are you doing in conjunction of the off days?
turning off 在 Emojoie Youtube 的評價
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
--------------------------------------------------------------------
-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
----------------------------------------------------------------------------------------------
■18cmケーキ型の分量
ビスケット 120g
溶かしバター 60g
クリームチーズ 400g
グラニュー糖 120g
サワークリーム 200g
又は 生クリーム100mlとヨーグルト100gで代用可
生クリーム 150ml(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 1/4個分
After subscribing to my channel, if you click the bell mark, you can receive new video notifications.
I would be grateful if I could get thumbs up!
SUBSCRIBE→https://bit.ly/2Re4VzS
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We post unpublished photos and videos on YouTube to the Instagram. I also have a preview of the next new video, so please do follow it ~
https://www.instagram.com/emojoiecuisine
Facebook
https://www.facebook.com/emojoie
Twitter
http://twitter.com/emojoie
Emojoie Cuisine Recipe Book(In Japanese)
https://amzn.to/2QlThzJ
turning off 在 Fujii Kaze Youtube 的評價
Fujii Kaze - "Kaerou"
Director:Kodama Yuichi(vivision)
Assistant Director:Sato Ryuken(DIAMOND SNAP)
Cinemato Grapher:Okuguchi Makoto(Tsuji Office)
1st Camera Assistant:Shimizu Erika
DIT:Oyama Taito(progressive)
Lighiting Director:Kobayashi Kosei
1st Light Assistant:Omura Kiron
Prop Artist:Sakai Toshihide(TATEO inc)
Art Assistant:Sano Mariko(TATEO inc)
Grip:Taniguchi Takashi(OF)
Camera Car:Arai Keita(S3)
Casting:Yamauchi Tomokazu/Nishimura Kazuyuki(KOSEI)
Location Cordinator:Yamauchi Hiroshi
Stylist:Sugiyama Mayumi/Masuda Mika
Stylist Assistant:Oga Nozomi
Costume(fujii kaze):YOHJI YAMAMOTO
Hair & Maike up(fujii kaze):Takai
Hair & Maike up Assistant(fujii kaze):Morishita Haruka
Color Grading:Ishihara Yasutaka(SONY PCL)
Shooting Editor:Gorilla(vivision)
Offline Editor:Kodama Yuichi(vivision)
VFX:Mizuno Masaki/Kawasaki Kotomi(Khaki)
CGI:Takagane Koji(Khaki)
Mixer:Masutomi Kazune
Producer:Inagaki Mamoru(GEEK PICTURES)
Production Manager:Taniguchi Yuki(GEEKPICTURES)
PM Assistant:Kanazawa Satoru/Takahashi Hiroki/Takeguchi Akefumi/Oshida Keiji/Iwanaga Yasuhiro/Mimori Yosuke/Sakamoto Ryosuke(GEEK PICTURES)/Sato Yosuke(GEEK PICTURES)
CAST
Aoyama Asami
Isse
Ichizo
Kathleen
Saikatsu
Sandy K
Shibamoto Yasuyoshi
Taira Jin
Tateishi Kirara
Tanaka Jin
Daikohara Chieko
Tenkou Mayumi
Hotta Shinzo
Fujii Kaze
MASASHI
Yamaki Koharu
Yoshizawa Kazumi
Ruri
☆ 05.20(wed) release 1st ALBUM "HELP EVER HURT NEVER"(CD)
▶️ https://Fujii-Kaze.lnk.to/HEHN
1. Nan-Nan
2. Mo-Eh-Wa
3. YASASHISA
4. Cause It's Endless
5. Flavor Of Sin
6. Cho Si Noccha Te
7. Tokuni Nai
8. I'd Rather Die
9. Hey Mr.Wind
10. SAYONARA Baby
11. Kaerou
【First Edition】 ¥4,000(+tax) UMCK-7064/5
<Bonus>
・Special booklet
・HELP EVER HURT COVER <11 songs>
1. Close To You
2. Shape Of You
3. Back Stabbers
4. Alfie
5. Be Alright
6. Beat It
7. Don't Let Me Be Misunderstood
8. My Eyes Adored You
9. Shake It Off
10. Stronger Than Me
11. Time After Time
【Normal Edition】 ¥3,000(+tax) UMCK-1659
【Digital】 ¥2,100(+tax)
iTunes Store: https://itunes.apple.com/jp/artist/%E8%97%A4%E4%BA%95-%E9%A2%A8/1486113150?app=itunes&at=10I3LI&ls=1
Spotify: https://open.spotify.com/artist/6bDWAcdtVR3WHz2xtiIPUi
YouTube Music: https://music.youtube.com/channel/UCxjfYUXFwmjUCGHMeBri5_w
Amazon Music: https://music.amazon.co.jp/artists/B0819FY3KC?ref=dm_sh_e043-549a-9e40-b221-a1efe
LINE MUSIC: https://music.line.me/artist/mi0000000011ec3db5
Official APP: http://c-rayon.com/fujiikaze/
Official site: http://fujiikaze.com/
Instagram: http://Instagram.com/fujiikaze
twitter: https://twitter.com/FujiiKaze
Go Home
Written by Fujii Kaze
Prod by Yaffle
Mixing Engineer Masahito Komori
Recording Engineer Yoshimasa Wakui / Daishi Iiba(birdie house)
Recorded at AOBADAI STUDIO / ABS RECORDING STUDIO
Mixed at ABS RECORDING STUDIO
Mastering Engineer Tsubasa Yamazaki
Mastered at EELOW
Drums Leon Yuki
Electric Bass Naoki Kobayashi
Percussion Takashi Fukuoka
1st Violin Rina Odera
2nd Violin Natsue Kameda
1st Viola Mikiyo Kikuchi
2nd Viola Reiichi Tateizumi
Cello Yuki Mizuno
Acoustic Piano Fujii Kaze
You are melting into sunset
I am fading into sunrise
If our path never cross again
Then, that is the way it is
You're turning on the lamp
I'm searching for the light
We both have nothing to fear, nothing to lose
We both have nothing at all in the first place
See you, see you again
Those boys' eyes aren't innocent anymore
Those evening bells are ringing out but can't be heard anymore
That is, that is almost like
Everything seems to be over
Far from it, We've got a long way to go, and I'll never forget...
Ah Let's forget everything and go home
Ah Let everything flow away and go home
Though that scar hurts, tho this thirst never be quenched
That doesn't matter anymore, Let's blow them all away
Let's go home with a nice breeze
Let's go home with a gentle rain
What is the use of hating each other
I'm, I'm gonna be the first one to forget
You are worried about the future
I am still attached to the past
This is our last time, I'm supposed to be a God
But still we are too much human
I looked at the world without me
From above, and I found out
It keeps on turning exactly the same as always
That made me feel easy somewhat
See you, see you again
We say farewell at the right before the highway
Leaving all the hustle-bustle behind, I walk alone
Taking, All my life was about taking
And not a bit of giving
Not knowing the meaning of this life I've lived
Ah, Let's give everything and go home
Ah, With empty hands, Let's go home
What we can give is just what we are given
Let's say thank you and be honored
I'm waiting for you, Let's go home
Let's go home where happiness never ends
What can we take with us when we leave this world
Let go of the burdens we're carrying, one by one
What is the use of hating each other
I'm, I'm gonna be the first one to forget
Ah, How am I going to live from today
turning off 在 MosoGourmet 妄想グルメ Youtube 的評價
#Watermelon #Keg #Hacks #DIY
パフォーマーで映像作家の森さんが仕事で我が家に来てくださいました。その時の記事はこちら https://www.daiichisankyo-hc.co.jp/orekara/chousatai/06/
一緒にスイカを丸ごと使って、蛇口をひねるとスイカジュースがでる夢のサーバーを作りました。森さん、ありがとうございます。(撮影日 2016.6.3)
森さんについて https://ja.wikipedia.org/wiki/%E6%A3%AE%E7%BF%94%E5%A4%AA
森さんのしごと、
口ロロ(クチロロ)ふたりは恋人(Music Video)https://youtu.be/kx8KAweiG6s
Poke交換日記 https://youtu.be/0rwv5d7zGNA
仕込みiPhone3号機 https://youtu.be/-9Psqkq1nwU
脊振ILCハイスクール https://youtu.be/jf2WlQcVXIM
*レシピ*
1.スイカの上部1/4ほどを切る。
2.本体部分(下部)の果肉をザクザクとかき出す。
3.キッチンペーパーで内部をザッと拭く。(青臭さが軽減されて、最後までおいしく飲めます)
4.りんごの芯抜き器などで下寄りに控えめな穴を開ける。
5.4で開けた穴に蛇口をねじ込む。
6.2でかき出した果肉の種を取り除く。
7.果肉をミキサーにかける。
8.5に7を漉しながら入れる。
9.できあがり!蛇口をひねる!森翔太さんとの共演&スイカバーの2つの夢が叶った!
甘みの足りないスイカの場合、ガムシロップを加えるといいでしょう。炭酸水や大人の方にはシャンパンを加えて楽しむのもオススメです。グラスのフチに塩を付けてソルティードッグみたいにしても良いかも。スイカジュースを濾した残りは、ジップロックなどに入れ、途中もみほぐしながら冷凍するとシャーベットとして楽しめます。ちなみにスイカを置いた台は以前、3coins http://www.3coins.jp/ で500円で買った浅漬鉢、蛇口は Amazon.co.jp で買いました。
ドキュメンタリー「妄想グルメ」
https://youtu.be/KAbnsWxXoh8?list=PLER3YZ1PJKtGx_wb2DvP5ouNvXhMS7pOp
The performer and filmmaker Shota Mori visited our house on business.Here is an article about that occasion https://www.daiichisankyo-hc.co.jp/orekara/chousatai/06/
Together, we made a dream juice server using a whole watermelon, in which watermelon juice pours out by turning the tap. Shota Mori, thank you very much. (Filming Date: 2016.6.3)
About Shota Mori http://prix2014.aec.at/prixwinner/13662/
His Works
口ロロ(クチロロ)ふたりは恋人(Music Video)https://youtu.be/kx8KAweiG6s
Poke交換日記 https://youtu.be/0rwv5d7zGNA
仕込みiPhone3号機 https://youtu.be/-9Psqkq1nwU
脊振ILCハイスクール https://youtu.be/jf2WlQcVXIM
Documentary MosoGourmet with English subtitles
https://youtu.be/KAbnsWxXoh8?list=PLER3YZ1PJKtGx_wb2DvP5ouNvXhMS7pOp
*Recipe*
1. Cut off about the top 1/4 of the watermelon.
2. Scrape the pulp out of the main body (the bottom part).
3. Roughly wipe the inside with a paper towel (the raw smell will be reduced, so you can enjoy a delicious drink until the last drop).
4. Open a moderate size hole toward the bottom using a tool such as an apple corer.
5. Screw the tap into the hole opened in step 4.
6. Remove the seeds from the flesh removed in step 2.
7. Blend the fruit pulp with a mixer.
8. Strain step 7 into the watermelon of step 5.
9. Done! Turn the tap! Our two dreams of a watermelon bar and costarring with Shota Mori have come true!
It would be a good idea to add gum syrup if the watermelon isn't sweet enough. We also recommend enjoying it by adding carbonated water or (for adults) champagne. It might also be nice to add salt to the rim of the glass to make something like a salty dog. You can enjoy the leftover pulp from straining the watermelon juice as sherbet—put it in a zip lock bag and periodically massage it while they freeze. By the way, the stand we put the watermelon on is an asazuke bowl we previously bought from 3coins http://www.3coins.jp/ for 500 yen. We bought the tap from Amazon.co.jp.
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