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On October 5, 2024, during a live stream, Doherty hydroplaned on the Florida's Turnpike, crashing his McLaren 570S while reading his chat while driving. [10] [11] The car was totaled on impact. This led to his ban from the streaming platform Kick. His cameraman, referred to as Michael, was injured and bleeding from his head. [12]
NASCAR Truck Series driver Matt Mills was hospitalized after he appeared to be wrecked intentionally during Saturday’s race at Homestead-Miami Speedway. Mills’ truck hit the wall and caught ...
In a dashcam video captured in Harrisburg, Pennsylvania on Tuesday, one driver experienced a thankfully not deadly, but still frightening ordeal when a load of construction materials fell from a ...
YouTube personality and Kick streamer Jack Doherty totaled his $200,000 McLaren supercar as he apparently texted and drove in the rain — while live-streaming himself. Video of Doherty’s Kick ...
Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
The bacon can also be smoked which adds a depth of flavour which some people prefer. In Ireland, one can also purchase what is known as home-cured or hard-cured which is bacon cured over a long period and then stored for another long spell, wrapped in paper. This makes the bacon very salty, hard in texture and yellowish in colour. [4]
Chefs weigh in on how much salt is needed for the best-tasting pasta after a video of Food Network celebrity chefs showing their approach to the task went viral on social media.
The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. [1] Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. [2] Storing the meat in cold rooms meant that less salt was ...