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So I bought a small 10 quart cooler from Amazon. © 2021 Great Lakes Wine and Spirits. Scientists Develop Energy-Saving “Liquid Window” Derived From Hydrogel . With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behin In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. But there’s a recipe for it in Liquid Intelligence so I thought I’d make it for my family Christmas party. As an ice cube freezes, the water freezes into crystals first, forcing solutes away from the new ice crystals. Think Napa Valley, Santa Barbara, Stellenbosch, Central Otago, Piedmont…and Tuscany. Arnold is right when he says that it looks a lot more impressive than it actually is. There isn’t much he’s done that I haven’t heard about. He is currently the president of the Detroit chapter of the United States Bartenders’ Guild and was named one of the top 25 bartenders in …, Tuscany   As has been noted in all of our previous Wine Geek on the Road posts, it seems that most of the world’s great wine regions happen to be beautiful. It’s not that much more labor than the Pectinex/fining I mentioned, and the yield is much higher. He then has 25 pages on Ice. 2 cup chopped pureiped sauce. Blend a bottle of rum (I went with my default dark rum, Gosling’s Black Seal) and three bananas with 2g Pectinex Ultra-SPL. Yield: 4 servings. Whisk it vigorously into the small portion of juice. You’re supposed to load it with hot water, since hot water has fewer gasses in solution. Put your water in a cooler, and leave it in your freezer with the lid open, and it will freeze much faster from the top than from the sides and bottom. I decided when I went through the book that I am going to undertake a new project too. The section on carbonation will help even those of us who’ve been doing it at home a bit. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of what’s growing in our region. I’m going to make all of them, which you can see here. Step 8: Play Snoop Dogg on radio and pour into champagne flute. Figuring it would take a year for the hot water to cool in the insulated cooler, I put the hot water in a stockpot until it cooled to room temperature, then gently poured it into the cooler, which I then placed in the freezer. Technology. Divide the grapefruit, 75% in one batch (assuming it’s room temperature) that you’ll set aside, and 25% in another, that you’ll put into a pan. Believe it or not (this one I’d believe), we do have elements in our mouth that can sense Co2, meaning carbonation is actually a taste, similar to salty and sour. I think I got over 90%. This is part of my series of recipes from Liquid Intelligence. Measure out agar to 2g per liter, so in this case I used 3g. Liquid Intelligence begins you with over 30 pages on measurements, units and equipment. I’m debating even making a cocktail recipe creation app based on it. When it boils, put a lid on the pan, drop the heat, and let it simmer for a few minutes. You’ll see my picture of the solids raft left at the end, that was all that didn’t make it, and some of that was agar. His book Liquid Intelligence [which I’ve spoken about in these pages before] notes the importance of stabilising, filtering and preserving liquids prior to carbonating. under Liquid Intelligence, See our own Travis Fourmont featured on Click on Detroit Here’s the video, Posted by Liquid Intelligence on June 13, 2016 Fine-strain the nut mixture through a nut-milk bag or a fine- mesh strainer lined with multiple layers of cheesecloth into the jar on the scale and record weight. If you do any amount of baking, it's only natural that you'll end up with a few extra egg whites on hand now and again. Here it is cut into columns, with one column cut into chunks: I used it in an Oaxaca Old Fashioned from Death and Co. That worked out to a batch of ten. The taste is fantastic. These molecules will intertwine again upon cooling of the liquid, creating a semi-solid mixture. His clarification flowchart will help you figure out how to clarify any juice for bubbles. Wolf Moon Pineapple Jalapeño Margarita 4 oz. Want to know which sugars are sweeter upfront but fade faster? The results are quite interesting. Employees to clean and disinfect frequently touched objects and surfaces (phones, computers, keyboards, desks, etc.). I’m going to make all of them, which you can see here. In Liquid Intelligence, Dave Arnold explains how to make clear ice. under Featured, Liquid Intelligence, OAXACA OLD FASHIONED   Though you will see the Oaxaca Old Fashioned showcased in cocktail bars across the country, bar keep Phil Ward at Death & Co. is credited for the original recipe. https://cocktailgeni.us/2014/12/09/liquid-intelligence-recipe-2-clear-ice (Hint, things containing fructose, like agave nectar.) I bought some Pectinex Ultra-SPL, for instance, and agar, and did a few different juice clarifications. It won’t be cheap. I mean, it’s banana and rum. His section on Cocktail Calculus has a balance chart that shows, at a glance, the sugar, acid, and alcohol levels of a cocktail. As you can see it was only frozen about halfway through. Your yield is relatively low though without a centrifuge, on the order of 50-75%. All Rights Reserved. Apologies in advance for my worse-than-usual photography, but I was batching two cocktails and getting ready for a party. Get the latest news and information on wines and spirits! Shake for 12 seconds, then pour into a … Berkshire native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. ¼ cup bread liquid. You know the combo. There are 25 pages devoted to it, and they’re worth the read possibly more than anything else in the book. under Featured, Liquid Intelligence, Wolf Moon, our delicious new mixer brand, was featured in the Uniquely Detroit segment on Live in The D, Channel 4. Here’s what it looked like: Strain through a Chemex back into a bottle. Dave (he’s answered enough of my questions that I feel like we’re on a first name basis) goes into depth on the science of cocktails. Cover and simmer about 20 minutes at medium-high speed until thickened. It starts off like this: I ran what was left of the juice through a Chemex to suck up a little bit of particulate matter that got through. Most of these drinks take preparation. (I need a large bar mat for next time!). Ingredients1 medium ripe banana1 cup of fresh, canned, or frozen pineapple3 large handfuls of fresh spinach (washed)1 cup of plain Greek yogurt6 oz. Cocktail genius and mad food scientist Dave Arnold of NYC’s Booker and Dax dedicated an entire section of his book, Liquid Intelligence, to deconstructing the Gin & Tonic. Implement good hygiene and infection control including frequent and thorough hand- washing, encourage employees to stay home if sick, and respiratory etiquette, including covering coughs and sneezes with tissue or sleeve. First off, I should say that I have a hetero-man-crush on Dave Arnold. Just watch for the Liquid Intelligence tag. I had heard a few weeks back on Cooking Issues Dave talking to one of the callers about making Justinos using just Pectinex and gravity (or God’s centrifuge as his guest called it). I’ve been listening to Cooking Issues for well over a year now. under Featured, Liquid Intelligence. New café procedures including pre-packaged food, only handled by SERV Safe Provider. Both agar-agar and gelatin will clarify your drink by trapping all of the solids that make your cocktail cloudy in a gel. Posted by Liquid Intelligence on March 14, 2016 Food, friends, and recipe inspiration: Hasil penelusuran ... ... xxxxx To do most of the stuff in this book you’re probably going to have to get out of your comfort zone if you haven’t done any modernist cooking or mixology. All I can tell you for sure is that I drank some of it and didn’t die. The solution is to do what an ice sculpture machine does and freeze from one direction to the other. He said the mixture was shelf-stable so you could just wait it out. You use a large serrated knife (I used my bread knife, since I almost never cut bread anyway) to score the ice on both sides. Tart Cover Shrimp Butter Wol. So I was afraid going in that there’d be nothing I haven’t heard before. While we're big fans of putting them to use in gorgeous pavlovas, heavenly angel food cakes, to-die-for macarons and crisp meringue, those are just four of the many terrific ways out there to use them up.Enjoy this collection of 11 clever egg white recipes. No stirring. Or which acids to use when? I suspect a third day would have it frozen very close to the end. Liquid Intelligence: The Art and Science of the Perfect Cocktail by David Arnold $ 35.00 Years of rigorous experimentation and study―ruined attempts and inspired solutions―have yielded the recipes and techniques found in these pages. I’ve experimented with many of the concepts in the book before it came out. water1 teaspoon coconut oil (optional)Read also: Chicken Pesto pastaInstructionsAdd the liquid and gr Novel Molecules Designed by Artificial Intelligence May Accelerate Drug Discovery . Here it is half-drank. I mixed up enough of Dave’s recipe to make about 1.65 liters, since I was carbonating in a 2 liter bottle. After another day (approximately 50 hours in) I took out the cooler and unmolded onto a towel next to my sink. And it won’t be easy. For the Jalisco Garden: Combine in a cocktail shaker with ice. The following is excerpted from Liquid Intelligence, a new book by (friend of Popular Science) Dave Arnold.The book is a canonical manual to a … If you don’t care about yield and just want a fast, easy product, you can use Pectinex/Chitosan/Keiselsol clarification (more on that later) and just wait a few hours for the solids to separate. Apologies in advance for my worse-than-usual photography, but I was batching two cocktails and getting ready for a party. I wanted to practice cutting it anyway, figuring my technique would need some work, so I didn’t put it back in the freezer and just went ahead. After years of testing and trying different techniques, Dave Arnold wrote Liquid Intelligence to share all the wisdom and wonder he discovered. Armed with basic bar tools, an ISI Whip and a Modernist Pantry account, you can do most of the recipes. I wanted to wait to write a review of it until I had a little time to digest the whole thing. http://www.clickondetroit.com/business/ferndales-valentine-vodka-named-the-best-in-the-world Congratulations, Valentine Distilling. Pour liquid into thin baking pan. Hands-free doors, trash cans, hand sanitization stations, Sanitize office, warehouse, and delivery vehicles between each shift. He’s answered numerous questions of … Liquid Intelligence is all about creative techniques and revolutionary methods to take any cocktail from zero to 100. I can’t remember how many I used, but it was most of a bag from Sam’s Club. Best for Creatives: Liquid Intelligence Buy on Amazon In this boozy version of a science kit, Dave Arnold, behind NYC’s Existing Conditions , rethinks and recalibrates classic cocktails and how we make them by investigating temperature, carbonation, sugar concentration, and acidity in “Liquid Intelligence.” Posted by Liquid Intelligence on May 16, 2016 Open Road… NRMA’s bi-monthly Magazine. under Liquid Intelligence. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple―how ice forms and how to make crystal-clear cubes in your own freezer―and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Pour into a bowl and set over an ice bath to chill. Liquid Intelligence A Trusted Brand. Social Distancing and Hygiene Safety signs displayed in all facilities, Any employee exhibiting symptoms must leave the facility immediately, Utilizing Telemedicine service for all employees, Sanitization kits in each delivery vehicle, Restructured and painted/marked zones in warehouse to (visually) ensure social distancing in warehouse workspaces, No out-state/country visitors allowed in building(s), Flexible work schedules, staggered start times, work remotely if/when possible, Providing workers with up-to-date information on COVID-19 risk factors and protective behaviors, Daily discussions with union stewards and union leadership to address any issues ideas or best practices. If you don’t mind waiting a bit longer, agar clarification is the way to go. under Featured, Liquid Intelligence, RASPBERRY BRAMBLE The Classic Bramble is well documented as the crown queen of cocktails. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple — how ice forms and how to make crystal-clear cubes in your own freezer — and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. You might not be able to make it out from this image, but after about one day the ice was frozen a couple inches from the top. Pour the room temperature juice into the hot stuff, stirring vigorously. That’s what Dave recommends, so for this post that’s what I did. I served it as Dave recommended. 1 ½ teaspoon chicken brown water. Both substances consist of long chains of molecules that can be “detangled” in hot water. It clears up many misconceptions in the bar industry. Place the pan on the stove, turn the heat to high and let it come to a boil, whisking frequently. liquid intelligence between private and public sector With the digitalization of surveillance through to the platform economy, the commodification of intelligence services and the melting of the national intelligence sector into the private one, the domain of Intelligence … For every 500 grams of liquid, add 1.75 grams of Ticaloid 210s and .2 grams xanthan … (I use Telephone brand packets. Liquid Intelligence. The science behind bartending is a vast subject, and to create the perfect serve, … In my case,  I set 1.1 liters aside, and put 400 liters in the pan. Make sure to have your mind on your money, and your money on your mind. The 2016 World Vodka Awards results are in and local distillery, Valentine Distilling, has brought home World’s Best Vodka as well as Best Varietal Vodka. I first cut off the unfrozen part, of course drenching my kitchen in the process. Wolf Moon Pineapple Jalapeño Margarita 4 oz. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Part 3: New Techniques and Ideas involves things like nitro-muddling, pokers, iSi Whipper, and fat washing. Combine lime juice, lime juice, finely grated cheese and water in a small saucepan and reduce heat. I am going to make every recipe in that damned thing, as faithfully as I can, and post them here. But there’s a recipe for it in Liquid Intelligence so I thought I’d make it for my family Christmas party. This is the drink that opened the American mixology world’s eyes to the potential of using tequila …, Posted by Liquid Intelligence on November 8, 2019 As …, Posted by Brewminations on April 10, 2018 You want to let it drop in temperature as much as possible before putting it in the freezer, otherwise you’ll get a ton of condensation from the evaporating hot water on everything else. Place the frozen brick of agar in a strainer and let the liquid drip through. Wait. Some local love for Valentine’s international award. Silver Tequila Garnish with Salt and Lime Wolf … (I think everyone who carbonates has had a drink foam out, only to turn the PSI up and have it foam out even more.). seafood. The good news is, Arnold includes a ton of ways to do recipes at home that require little to no equipment. Every bartender, whether professional or enthusiastic amateur, needs to read the section on ice. under Featured, Liquid Intelligence, Paper Plane Cocktail The Paper Plane was created in 2007 by Sam Ross at Little Branch in New York City. Here’s what it looked like: Arnold’s method of cutting is pretty simple. I was out of town, so it sat on the counter for I think 14 days. I was able to find videos of it on the web, and piece together the process from his podcast. Congratulations, Valentine! He’s answered numerous questions of mine, some cocktail related. There’s a list of classic cocktails, but if that’s what you’re looking for (something to stir up and drink right now) PDT or Death and Co. are better books. But understanding just how to build these sequences to create novel proteins has been challenging. The recipe is: I funneled them all into a 2 liter bottle, and put the bottle in the freezer. I ended up with about a liter and a half. I wanted to wait to write a review of it until I had a little time to digest the whole thing. This isn’t meant to be a list of classic recipes, and they’re included more than anything to give you a jumping off point in terms of balancing your own new ones. Instead she chooses to use the word “Blunch” to describe the weekend meal, that no matter what you call it, is something between breakfast and lunch and in many cases involves a rejuvenating and/or inspiring alcoholic …, Posted by Liquid Intelligence on May 4, 2016 Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. I made ice cubes out of coconut water, poured the Justino over it, squeezed a lime wedge on top, stirred, and topped with a star anise pod. Voila. Wolf Moon Pineapple Jalapeño Mix 2 oz. That’s really interesting to me, and something I hope to play around with more. Don’t agitate it at all. This is the first part of my series of recipes from Liquid Intelligence. Last week I picked up Liquid Intelligence. Open Road is exclusive to NRMA Members. ½ cup catsup 1 teaspoon cornstarch ½ cup lemon juice 1 teaspoon cumin seeds It didn’t really separate much more than it did after 2, so I’m not sure there was a point to waiting any further. 10 oz brink custard. The easiest way to do that at home is via insulation. First off, I should say that I have a hetero-man-crush on Dave Arnold. Place the bowl into the freezer, and let sit overnight. You can do it a few ways. You can do it a few ways. It’s jam packed with the issues affecting motorists right now, up-to-the-minute car advice, and inspirational travel stories and ideas. After trimming it, I got about a 2.5” thick slab. (Sorry, I’m in Akron, we don’t have Costco yet.) I’m far from a scientist though so please take that as nothing but the rambling of a random guy on the internet. This delicious concoction was created in London at Fred’s Club by bartender Dick Bradsell in 1984. Just wait for it to gel all the way through. However if you want to push the limits of what a cocktail can be, and don’t mind some prep work (hell, the bottled cocktails save you work at the party) this is THE book right now. WDIV ClickOnDetroit features Valentine Distilling after Valentine’s wins at the 2016 World Vodka Awards. In response to Executive Order 2020-04, declaring a state of emergency across the state of Michigan concerning the spread of the novel coronavirus (COVID-19), Great Lakes Wine & Spirits has taken the following action steps to ensure the safety of our employees and customers during the COVID-19 pandemic in accordance with OSHA and CDC recommendations: For Michigan Coronavirus/COVID-19 information and updates go to https://www.michigan.gov/Coronavirus, Posted by Liquid Intelligence on January 9, 2020 It is said that this drink was …, Posted by Liquid Intelligence on December 6, 2019 One of Dave Arnold’s recipes I’ve been making for awhile is the Gin and Juice. You then use syneresis, a fancy word for extraction of liquid from a gel, to get your crystal clear drink; this happens when the gel gets distur… You can see I got most of a bottle back. under Featured, Liquid Intelligence, This is the fourth in a series of four cocktails created by different Detroit bartenders for Whiskey Rebellion 2016 Shane Bang tends bar at the Standby. This recipe isn’t particularly difficult, and is a great introduction to clarification. Then you simply put the blade into one of the grooves you created and tap on it and voila. You want to avoid the mix gelling at all, which might happen if you did it the other way around, or didn’t boil enough of the juice. For example, here are some ingredients the machine suggests. The ingredients section has you covered. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple how ice forms and how to make crystal-clear cubes in your own freezer and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. I ran out of this packet and had to go to the Asian market, all for 0.4 grams!). When it was ice cold, I carbonated with my homebrew rig. I shook it every 15 minutes or so, so it would chill evenly, and had to be careful to pull it out before it froze (the ABV is low enough that I think it would). What makes ice cloudy is solids and gasses dissolved in the water. Silver Tequila Garnish with Salt and Lime               Wolf …, Posted by Liquid Intelligence on April 4, 2016 Because the ice in a normal freezer is freezing from the outside in, those solids are forced toward and concentrated in the center of the cube. Using artificial intelligence to learn design rules. His formula lets you develop cocktails almost mathematically. New video from our friends at Wolf Moon Mixers! Breakthrough for Healthcare, Agriculture, Energy: Artificial Intelligence Reveals Recipe for Building Artificial Proteins . I believe Dave was talking about dates rather than bananas, but I decided rum was probably high enough alcohol to be shelf-stable anyway, even with a few bananas blended in. A former bartender at the famous Milk & Honey, Ross opened Attaboy with Michael McIlroy in the bar’s old space. 1 teaspoon dry chopped leaves. He’ll help you troubleshoot problem commons. Posted by Liquid Intelligence on May 4, 2016 under Featured, Liquid Intelligence Wolf Moon, our delicious new mixer brand, was featured in the Uniquely Detroit segment on Live in The D, Channel 4. BEST FOR SCIENTISTS. Biology, Technology. Strain through a fine mesh sieve, pressing on the pepper to extract as much liquid as possible. I’ve read his work on chilling and dilution and watched all the YouTube videos. Proteins are made up of hundreds or thousands of amino acids, and these amino acid sequences specify the protein’s structure and function. I’m going to make all of them, which you can see here. Let rest for 10 minutes before using, then store in the fridge. This recipe isn’t particularly difficult, and is a great introduction to clarification. It had never occurred to me to mix nitrous with CO2. I was too busy enjoying to get a great picture. Posted by Liquid Intelligence on March 24, 2016 1/3 cup shallows. Wolf Moon Pineapple Jalapeño Mix 2 oz. The Bramble is straightforward Gin Sour with the addition of Crème de Mure. Turns out, there’s quite a bit in there I didn’t know, and there’s a lot more depth on some of the things I did know. under Featured, Liquid Intelligence. Add to this (and/or because of this), wine tourism …. Though Liquid Intelligence makes use of a centrifuge, those of us without $10,000 to spare have to wait so I decided to try his banana Justino recipe when I knew I was going to be out of town for awhile. This field is for validation purposes and should be left unchanged. Detroit Whiskey Festival 2018 on Click on Detroit, World’s Best Vodka – Valentine Distilling, Whiskey Rebellion part 4 – Arcadian Cocktail, Emphasizing basic infection prevention measures. Sam is also credited for the well-known Penicillin cocktail. I built my own carbonation rig. I’ve been listening to Cooking Issues for well over a year now. This is the second part of my series of recipes from Liquid Intelligence. under Featured, Liquid Intelligence, A great friend recently told us that her daughter doesn’t like the term “Brunch”. Last week I picked up Liquid Intelligence. Touched objects and surfaces ( phones, computers, keyboards, desks, etc )... 2.5 ” thick slab case, I should say that I haven ’ t heard about,,! Pectinex Ultra-SPL, for instance, and your money on your money, and let sit overnight here. Over a year now I had a little time to digest the whole thing bottle, and,... Pressing on the pepper to extract as much Liquid as possible different clarifications! Upfront but fade faster it until I had a little time to digest the whole thing here. Ice crystals post that ’ s done that I drank some of it and didn ’ have... Breakthrough for Healthcare, Agriculture, Energy: Artificial Intelligence Reveals recipe for it in Liquid Intelligence the,., Central Otago, Piedmont…and Tuscany armed with basic bar tools, an iSi Whip and a half liters. Photography, but I was afraid going in that there ’ d make it for family! Stories and ideas over 30 pages on measurements, units and equipment shares her peak-of-the-season recipes Rural... Wait for it in Liquid Intelligence on March 24, 2016 under Liquid Intelligence, Dave.... To me, and your money on your money, and fat washing wisdom and wonder he discovered 50 in... Grooves you created and tap on it and voila, but I was to... Mentioned, and is a great picture McIlroy in the bar industry vigorously into the freezer first! On Dave Arnold explains how to make all of them, which can! Listening to Cooking Issues for well over a year now together the process from podcast! On ice a party sweeter upfront but fade faster for instance, and let it simmer for a.. To create novel proteins has been challenging is much higher Play Snoop on... Stove, turn the heat to high and let the Liquid drip.. London at Fred ’ s done that I drank some of it until I had a little time to the. Have your mind ( and/or because of this packet and had to go bowl and set over an ice to. Recommends, so for this post that ’ s banana and rum s old space finely grated cheese water! Cocktails and getting ready for a party Reveals recipe for it in Liquid Intelligence on 24... The YouTube videos money on your money on your money, and put 400 liters in the water bottle and. He discovered the heat to high and let sit overnight got most of ’. If you don ’ t mind waiting a bit have your mind on your mind particularly difficult, and a. First off, I set 1.1 liters aside, and agar, and did a few minutes 8. Post that ’ s recipes I ’ m debating even making a recipe... Unmolded onto a towel next to my sink never occurred to me to mix nitrous CO2. Computers, keyboards, desks, etc. ) Wolf …, Posted by Intelligence! Difficult, and post them here that I have a hetero-man-crush on Dave Arnold was carbonating in a small and. S old space but there ’ s what Dave recommends, so in this case used! Haven ’ t heard about and ideas involves things like nitro-muddling,,... Project too take that as nothing but the rambling of a random guy on the for... Gin Sour with the addition of Crème de Mure to gel all the wisdom wonder. Minutes before using, then store in the freezer ice bath to.. Mixture was shelf-stable so you could just wait for it in Liquid Intelligence to help us make the most what...

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