Waching daily Feb 26 2018

Hello this is Mathias for mamoworld.com and in this tutorial I will show you how to use

the sound effects of Squash & Stretch for After Effects not only inside After Effects,

but also, for example, in Adobe Audition and Premiere Pro.

Squash & Stretch is a tool for creating exciting animations in After Effects in no time

but it is not only about animation, it also comes with lots of sound effects.

Even the free version that I have open here includes almost 100 free sound effects that

you can use like any normal stock sound effects collection.

The access to the audio files is a little bit hidden - to find them you need to open

the Squash & Stretch preferences and click this button to open the Bundles Folder

in MacOS Finder or Windows Explorer.

Squash & Stretch Pro can be extended with extra Bundles that contain additional behaviors

and sound effects - and if you have any of those installed, you will find them all listed

here.

But since I have only the free version here, I only see the free bundle.

You can open this folder now and inside the sounds folder you can find all the wav files

of all included sound effects.

As you can see they are grouped conveniently in different categories like deformation,

impacts and whooshes.

A very convenient way to browse and import sound effects is to use our extension QuickImporter

which runs in After Effects, Premiere Pro and also Audition.

Let's say I want to use the sounds in Premiere Pro.

So in Premiere Pro we go to Window->Extensions->QuickImporter and now we need to enter here the location

where QuickImporter should look for the audio files.

On Windows, we can copy and paste the path directly here from the address bar

of windows explorer.

On MacOS, we control-click on the folder and choose "get info" and then copy the path

listed here.

When we paste the path in QuickImporter, it scans the entire content of the folder and

its subfolder and lists them here.

If we hover over the icons, the files are played immediately.

This makes it very easy to find the sound effect we need.

We can also search for keywords.

Let's look for some impact sounds.

As you can see, I just need to type "imp" and already while I am typing, QuickImporter

updates the results to match our search.

Now let's refine the search and also enter "ball".

As you can see, now it lists all ball sounds in the impacts folder.

If we found the file we need, we can simply click this icon to import the file.

And again, this does not only work in Premiere Pro, but also in After Effects and Audition

in exactly the same way.

That's it for today, if you want to get the free version of Squash & Stretch you can

download it at http://aescripts.com/squash-and-stretch/

Again, this is Mathias from mamoworld.com, I hope you liked this tutorial and

see you next time!

For more infomation >> Get 100 Free Sound Effects with Squash & Stretch for Ae - Duration: 3:36.

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Nutella Lava Cookies | Gemma's Bigger Bolder Baking - Duration: 5:45.

Hi Bold Bakers! We've all heard of a lava cake, but have you heard of a lava cookie?

This is a rich chocolate cookie with a Nutella lava center. It is a serious game-changer

when it comes to cookies. Before we get stuck into the recipe I've got a really great offer

for you. In the evenings lately I have been walking Waffles and listening to audiobooks

on my phone. I just find it a really good way to unwind after the day. I've been listening

to Steve Martin's Born Standing Up. I love Steve Martin as an actor, but I actually don't

know a whole lot about him as a comedian, so this audiobook is his life, and it's

narrated by him, it's really funny. So here's the great news, Audible are offering my Bold

Bakers a free audiobook with a 30-day trial membership. All you have to do is go to audible.com/gemma,

browse the huge selection of books, pick your favorite, download it, and you can start listening

to it straightaway. So that is audible.com/gemma. You can also text "gemma" to 500-500 and

start listening straightaway. I hope you take advantage of this offer because if you don't

have enough time to read a book in your life you definitely have enough time to listen

to one. Okay, let's get started with our cookies. So into a large bowl, add your room

temperature butter, and your sugar. Now you want to cream these ingredients together,

I'm going to use an electric hand mixer, you can use a stand mixer, you can also do this

mix by hand, it's really easy. So creaming together is a really common baking method

and all you do is just whip together fat and some sugar. It only takes around three to

four minutes but you want to get it kind of light and fluffy. Most cookies are actually

made using the method, it's really easy, and I love that you can do it by hand. Okay,

this is looking good, now I'm going to add in one egg, beat it in, and then I'm going

to add in the other, and then cream it in until it's well combined. Lovely, this is

nice and fast. So now into this mix I'm going to add in my flour, cocoa powder, baking powder,

salt, and a little bit of vanilla extract. And then just mix this carefully together

until it's just combined. Now the recipe for these cookies can be found on BiggerBolderBaking.com

along with lots of my other recipes and also some recipes that I actually don't put on

YouTube. So make sure you head over there and check them out. Okay, this is perfect,

our dough is looking good, tastes great. Now it is time to scoop these. So this is a pretty

firm cookie dough, so you can start scooping it straightway. However if you want to make

it in advance, you can pop it into the fridge for up to three days or even freeze it, it'll

be totally fine. So here I have a cookie scoop, all you need is a tablespoon really, and then

I'm going to scoop around two tablespoons of cookie batter. We need the bottom to be

bigger than the top, because this is where the secret part comes in. So just scoop some

cookies, lovely. One question I get asked actually, I was just thinking about it there,

about cocoa powder. What cocoa powder do I use? Number one I always use unsweetened cocoa

powder because I don't want the sugar to mess with my cookies or whatever it's going into.

And number two, I don't use Dutch process because depending on your recipe, it can actually

be quite bitter and people can find it hard to eat. So I just use a really good quality

unsweetened. So just keep a lookout for that when you're going shopping. Okay lovely, that's

our cookies. So now here for our secret ingredient. Chocolate spread. Now I have a homemade recipe

on BiggerBolderBaking.com but you can always use store-bought, that's totally fine. Now

what you want to do is just make a little well in the center of your cookie, put in

a little bit of your chocolate spread, now you don't have to do too much because if you

do too much it'll start flowing everywhere, which sounds devious but you don't really

want that. And then just go ahead and add it to all of your cookies. If you don't tell

somebody that this is in the middle of them, it's going to be a nice surprise when they

bite into it. Especially when they come out warm from the oven. Oh my gosh, my favorite.

So now what we're going to do is scoop around one tablespoon of cookie dough and just put

that over the top. And then all you want to do is just press it down, so it encases the

chocolate spread. In you go, lovely. Chocolate surprise. Now here's something you can also

do if you want to throw chocolate chunks into this cookie dough, go for it man, it would

just be awesome. Okie-dokie, these are looking fantastic, if you want you can chill them,

you don't necessarily have to, because I said the cookie dough is firm, right now I'm going

to pop these guys into the oven. Bake your cookies off at 350º Fahrenheit or 180º Celsius

for roughly 12 minutes. So now the trick to these cookies is you don't want to overtake

them because you still want them to be fudge in the middle, so 12 minutes roughly is the

time that they need, and if you just push down in the center, they're still kind of

soft underneath your finger, don't worry, that's exactly the way you want them. So while

they're warm out of the oven, let's just check out what that lava is all about. Do-do-do…

look at that! Gorgeous. Chocolate cookies, with, oh my gosh, they're so soft they're

almost falling apart, mm. Check out that Nutella. Man, these cookies are not for the faint of

heart! Make sure you go over and get your free audiobook now, go to audible.com/gemma

or text "gemma" to 500-500. Also, all this information can be found in the description

box below this video. And I'll see you back here really soon for more Bigger Bolder Baking!

For more infomation >> Nutella Lava Cookies | Gemma's Bigger Bolder Baking - Duration: 5:45.

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iZombie | Inside: Are You Ready For Some Zombies? | The CW - Duration: 2:18.

For more infomation >> iZombie | Inside: Are You Ready For Some Zombies? | The CW - Duration: 2:18.

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Do You Like Broccoli Ice Cream? | Super Simple Songs - Duration: 2:03.

Do You Like Broccoli Ice Cream? | Super Simple Songs

For more infomation >> Do You Like Broccoli Ice Cream? | Super Simple Songs - Duration: 2:03.

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Best Scanner Apps for Android - Duration: 7:07.

Myself Sabbir Ahmed

For more infomation >> Best Scanner Apps for Android - Duration: 7:07.

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What Would Jeff Do? Dog Training Tip of the Day #56 Stay Command - Duration: 3:01.

- Hey, everybody, how are you?

It's Jeff Gellman of Solid K9 Training,

with my What Would Jeff Do Dog Training Tip of the Day.

Dog training tip, tip number 56.

Why we don't train the stay command.

Number one, it's just a word.

Number two, it doesn't mean anything to do the dog

'til you train it.

We actually don't train stay, but dogs seem to be staying

in downs and places for hours at a time with no problem.

The reason why we don't is because it is one more command

you'd have to teach to the dog, and always remember,

it's a word that the dog doesn't understand.

To us, it means something.

It means stay right there.

But what you can really do,

and what we do highly successfully,

is we teach, say, the word down.

So if you want your dog to stay in a down,

you would teach the dog to lie down, on command,

and then it's an implied stay.

So what would it would be is,

well, how does a dog know when to stay?

Well, how does a dog know that stay means stay?

It's an English word that has meaning to us

and not to them.

You'd have to teach the dog what stay meant.

So stay to a dog doesn't mean stay.

It means nothing, actually.

And then you get frustrated 'cause the dog doesn't stay.

So instead what we do is we teach the dog down,

and we start it out with short-duration work,

a couple seconds, couple minutes, leading up to

your five minutes, 10 minutes, 15 minutes, an hour.

But then if the dog gets up, once they know the command,

we include the word no.

No means what you just did was wrong.

It's very important that all dogs know what no means.

It means what you just did was wrong.

And then we want you to go back to your last known command

in that instance.

The dog understands that.

How do we know?

'Cause when the dog's in a down, and it breaks down,

we say no, the dog lies back down.

Therefore it understands what no means.

In a lot of contexts, we don't have to say stay,

because we don't use it.

So it's one more command you have to teach.

How does a dog stay in a place bed?

Again, put the dog in the place, it learns what it means,

when it knows what it means through training,

then you would add in the word no,

and then the dog understands no universally means

what you just did was wrong, don't do it again,

or go back to your known command.

Dogs pick up on it really, really quick.

If you want to use stay, keep using stay,

but don't be frustrated that the dog doesn't stay,

'cause you have to teach stay.

So then you'd have to teach the word down,

and then you'd have to teach the word stay.

And if they break command, you have to say down again,

and then stay again.

So if you do it, if it works for you, keep doing it.

We don't do it.

That doesn't make it better or worse,

but just giving you a little thing,

you could actually not use the word stay,

and your dog's still gonna stay once it understands it.

Jeff Gellman, Solid K9 Training,

What Would Jeff Do Dog Training Tip of the Day,

tip number 56, madly in love with you.

For more infomation >> What Would Jeff Do? Dog Training Tip of the Day #56 Stay Command - Duration: 3:01.

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[Culture] 5 Things You May Not Know About - Japan (JP) - Duration: 10:03.

For more infomation >> [Culture] 5 Things You May Not Know About - Japan (JP) - Duration: 10:03.

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Jogging Stroller Comparison: Baby Jogger Summit X3, BOB Revolution Flex, Bumbleride Indie - Duration: 4:55.

So we're going to be comparing the top three Jogging Strollers of ours the first

we have the Bob Revolution we have the Baby Jogger summit x3 and the Bumbleride Indie

before we get started please note that babies that don't have

sufficient head and neck control should not be used in a jogging stroller you

want to make sure that they have enough head and neck control which is around

six months

All three strollers have similarities like the wrist strap

They each have a foot brake but they're all different

all three of them have a five-point harness that is adjustable now you can

see right here you can adjust at the top adjust at the waist and they're just at

the crotch so all three strollers have lockable wheels so having a lockable

wheel on a jogging stroller so you're gonna pull this forward and then lock

it this creates a smoother jog. Each of them have a reclining seat reclining

these are nice so that you when you're taking a long walk or going for a long

jog your child can sleep

As you can see the Bumbleride Indie has the most

flat incline laying down when it's sitting up that has more of a natural

incline whereas the Baby Jogger is more straight up and the Bob is

also straight up. To raise the seat back up on the Bob you have to use two hands

and you just pull and it's really simple and easy on the Baby Jogger you have to

use two hands as well. The Bumbleride Indie you'd have to use two hands as well

overall the Bob stroller was the easiest to lay flat and to put back up

So the BOB has padded seats and also these handy little pockets and you can

have your child store their toys or their drink in it

the Bob has an adjustable suspension so when your child hits 40 pounds you can

move this back which creates more suspension and comfort for the child so

the Baby Jogger has a really generous canopy it has two peekaboo windows and

two vents on each side as opposed to just one peekaboo window on each of

other strollers. The Baby Jogger Summit x3 has a handbrake so if you're going

downhill you can hold it kind of like a brake on a bike and it'll slow your

incline. The Bumbleride has a really nice footrest that is adjustable as well

as a belly bar and it has one little pocket on a side for storage. The

Bumbleride Indie fabric is made from recycled materials the Bumbleride Indie

also has a phone storage pocket right here and it turns it to a bassinet

So the BOB handlebar adjusts- which is handy because your stride is a little

different so you may want to taller or lower depending on how you jog.

Bumbleride Indie is also adjustable the summit x3 is not adjustable.

the Bob has a two-step

fold so you're gonna pull here fold over and then pull on this red tab and back

The Baby Jogger is a really simple one-handed pull

Bumbleride is a two-step fold you have to fold down the belly bar and then pull here

and flip over

So we're gonna go over the weight of the strollers

The BOB weighs 28 pounds the Baby Jogger weighs 28 pounds and the Bumbleride

weighs 24 pounds

Now we're going to go over the weight capacity of each

stroller the weight capacity of the BOB is 75 pounds the Baby Jogger is also 75

pounds and the Bumbleride is 55 pounds Now there is a second part review to

this video where I jog with each of these strollers and let you know what is

most important while it's actually jogging the link to that video is below

if you found this video helpful like it below subscribe to our YouTube channel

and for questions call us or leave a comment or email us at hello@babycubby.com

you can shop these strollers on babycubby.com where we have a

Love your stroller guarantee which means that you get to try your stroller out for 60

days and if you don't love it you can return it

For more infomation >> Jogging Stroller Comparison: Baby Jogger Summit X3, BOB Revolution Flex, Bumbleride Indie - Duration: 4:55.

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HOW TO BE A GOOD LEADER FOR KIDS! - Duration: 2:02.

For more infomation >> HOW TO BE A GOOD LEADER FOR KIDS! - Duration: 2:02.

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Foods You Should Never Order At A Fancy Restaurant - Duration: 5:34.

Fine dining is an art.

But the pitfalls are many, and your experience could very easily become memorable for all

the wrong reasons.

What you order makes all the difference between a great time and an epic fail.

So bon appetit...and good luck!

"Welcome to Medieval Times!

I'll be your serving wench, Melinda.

Might I fetch you something from the barkeep?"

Totally overdoing it

"Alright everyone, gird your loins!"

Perhaps one of the most notorious blunders is the overcooked steak.

"Whatever quality of beef it is, it's gone any form of taste when you've cooked it well-done."

But while chefs and dining companions may shade you for that wagyu hockey puck you just

ordered, you should go pinker for a reason other than just saving face.

"What if somebody wants theirs well done?"

"We ask them politely yet firmly to leave."

A 2013 study from the National Academy of Sciences suggested that the glycotoxins in

well-done meat can be a risk factor in developing brain diseases such as Alzheimer's.

"You want your steak?"

"Yeah!

Right now!"

"Here's your stupid steak!"

Carb loading

"I. Love.

Bread!"

Bread is a staple of almost every restaurant meal.

"Oh my pretty little pet, I love you."

But, delicious as it is, you shouldn't be paying for it.

More and more restaurants are starting to charge for bread, often labelled as 'artisan,'

with prices soaring up toward the double digits.

"Bread two dollars extra."

"Two dollars?

But everyone in front of me got free bread."

"You want bread?"

"Yes, please."

"Three dollars!"

Despite being highly tempting, those dinner rolls are a useless part of your meal.

Just sit tight and wait for your first course to arrive.

Wine snob

"What do you think?

I hate it."

Trying to show off a little without breaking the bank by ordering the second-cheapest bottle

of vino?

You're not alone — and restaurants are on to you.

That's why they'll charge more for the wine that cost them the least.

As a result, the second-cheapest wine on the menu is often the least impressive, but more

expensive than a better wine.

"These French really know how to make wine."

This can all be avoided if you're lucky enough to have a sommelier, who will target your

preferred price.

Otherwise, choose the house wine.

And don't go by the glass.

A bottle for the table gets you the most bang for your buck.

"I don't even like wine, but guess what, you're gonna like it."

Tapping out

"What is this, tap?"

"Yes, it is."

"No filter?!"

"...no filter, tap water."

Many high-end restaurants are located in city centers, where the quality and cleanliness

of the tap water is less than assured.

If you can't guarantee the restaurant filters its tap water, stick to bottled.

"You know what, Evian, you should be really embarrassed, because your parents named you

after bottled water."

And speaking of water, skip the festive lemon wedge.

A study from the NEHA found that 70 percent of lemon garnishes found in restaurants were

teeming with microbes from all sorts of different sources around each restaurant.

That's enough to put a sour taste in anyone's mouth.

Truffle pig

"First you gotta do the truffle shuffle."

"Come on!"

Truffles are renowned worldwide as a premium ingredient in fine cuisine.

But what many restaurants claim to be "truffle flavor" is actually a concoction of chemicals

and olive oil — not bona fide truffles.

"Are you on shrooms too?"

So before you shell out the big bucks for that truffle tagliolini,

make sure you're getting the real deal.

Feeling shellfish

Lobster was once a meat solely reserved for prisoners.

But it's clearly made a well-heeled comeback.

The mistake many make, however, is assuming that just because lobster is expensive, it's

worth eating.

In fact, lobster should be approached just like any other seafood dish — that is, it's

best eaten at a restaurant located near the source, prepared and served by chefs who know

how to do it.

"Have you ever had oysters?

Did you know oysters are an aphrodisiac?"

Aaaand speaking of shellfish, oysters may be just as fancy, but bad ones can be lethal.

"Whoa!

This looks weird.

What do I eat?

The shell or the inside?"

You might assume that eating raw oysters from a fine dining establishment would lessen the

risk of illness, but an FDA report in 2015 showed that even reputable restaurants aren't

guaranteed to be safe.

If you just have to hit the raw bar, purchase oysters only from establishments that specialize

in the dish.

All the fish in the sea

Dolphin is a delicacy in Japan, while whale is offered at many Scandinavian restaurants

— and shark can even be found in the US.

But there are a few reasons why you should avoid these dishes.

Shark meat especially has been found to contain tremendously high levels of mercury.

But most important are the ethical issues.

Most shark populations are at historically low levels worldwide due to over-fishing,

and the whale and dolphin hunting industries are fraught with controversy, including wastefulness,

toxicity to humans, cruelty and endangerment.

"Hey man, you seen that movie The Cove?"

"The Cove?

How youse gonna be talking about The Cove?

I mean, I saw the movie but I was like oh, s---!"

Next time you see shark fin soup on the menu, pass.

Foie gras faux pas

Foie gras may be linked to luxury, but the controversy behind it is massive.

"I wanted to take this time to say that we're going to be under a lot of media scrutiny."

Foie gras is produced by force-feeding geese or ducks, which fattens the animals to ten

times their normal size — at which point they're slaughtered for their livers.

"Everyone stop, we can talk about this, we are adults."

Unsurprisingly, animal rights advocates aren't feeling the foie.

So if you happen to see it on the menu, think twice.

The only thing suffering for your night out, should be your own liver.

Thanks for watching!

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