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_the-best-biscuit-dunker-in-britain-has-been-found.webp "Slam dunk! The best biscuit dunker in Britain has been found – and it’s a creative designer from North London.<br/><br/>Simon Girma won the inaugural National Dunking Championship at Underbelly Boulevard in Soho, London.<br/><br/>The tea and biscuit lover, aged 35, entered the McVitie's tournament which challenged eight contestants to compete in a ‘dunk off’.<br/><br/>They submerge their biscuit in a hot beverage for the longest duration possible without it breaking – with one point awarded for every second it was submerged.<br/><br/>Upon removing the biscuit, it must remain intact without breaking – failing this, the participant loses the round.<br/><br/>The person with the most points after three dunk offs wins, and goes on to the next round, under the watchful eye of biscuit experts.<br/><br/>Each round features a different biscuit, challenging contestants' knowledge of each one’s dunking characteristics.<br/><br/>Simon was crowned victorious after a series of intense dunk off rounds – where he played a Digestive, Rich Tea, Chocolate Hobnob and Gingernut – including a sudden death tie breaker.<br/><br/>In the final, both Simon and his opponent Bruno got 58 points over three rounds – and as a result, they went on to a tie break round, with Simon scoring 25 to Bruno’s 23 points.<br/><br/>And the biscuit that delivered the winning dunk? The Chocolate Hobnob, beloved of dunkers around the world.<br/><br/>Of his win, Simon said: “I’m so proud to be the winner of the first ever McVitie’s Dunking Championship.<br/><br/>“It was an amazing competition – credit to all the other contestants who were worthy opponents, but I knew my extensive dunk training regime would come good.<br/><br/>“Having a slow and steady hand, and lots of practicing with a variety of biscuits so you know each one well.”<br/><br/>“It just goes to show that having a biscuit with my tea has finally paid off.<br/><br/>A panel of judges – led by the biscuit makers chief dunking officer Dr Helen Pilcher - oversaw gameplay.<br/><br/>One of the standout moments of the championship was the Jaffa Cake round – a less common dunk choice, and one which flummoxed players thanks to its unique sponge-like texture.<br/><br/>The Rich Tea round also proved perilous, as contestants worked to keep their nerve and avoid a dunking disaster.<br/><br/>Research conducted by Dr Pilcher found a Hobnob can withstand 12.5 seconds of dunking - depending on hot drink temperature.<br/><br/>Whereas the ‘dunking danger zone’ of a Rich Tea kicks in at 8.8 seconds – deeming it a higher risk biscuit.<br/><br/>Dr Pilcher said: “Being the judge of the National Dunking Championship felt like the perfect evolution of my role as chief dunking officer.<br/><br/>“The contestants were all amazing and had brilliant biscuit knowledge.<br/><br/>“As a dunking enthusiast myself, it was extremely rewarding to see my dunking research put into practice and brought to life in such a unique way.”")
_beauty-of-mature-age-in-lingerie-natural-older-woman-beauty-style.webp "Beauty of Mature Age")
_leelee-sobieski-gets-her-kit-off.webp "crackhead71234")
_mega-entertainment-new-room-mujra-party-lahore----girl-dance-in-private-room-mehak-malik.webp "New Room Mujra Party Lahore __ Girl dance in private room_MEHAK MALIK")
⏲ 1:8 👁 15K
_child-under-the-table-ta-kalytera-mas-hronia-episode-12-2020-9234tv-series-greece9234.webp "Clips Collection")
⏲ 36 seconds 👁 235K
_well-after-their-fitness-training-they-are-on-the-podium-againlovely-pretty-mature-womenover-18.webp "willthebill Hoynes")
⏲ 1 minute 36 seconds 👁 1.2M
_iske-paas-hai-100-haathi-ki-power---film-movie-explained-in-hindi-urdu---movie-story720p-hd.webp "Iske Paas hai 100 HAATHI ki Power _ Film_Movie <br/>It is very interesting stories. <br/>It is an educational stories <br/>#stories #movies #India movies #anokhi flim #word to wisdom")
⏲ 10:16 👁 10K
_mature-in-slips.webp "lee bird")
_natural-mature-women-in-lingerie.webp "Mamacita Lia")
_honey-sriracha-chicken--a-flavorful-twist-on-honey-fried-chicken.webp "Honey Sriracha Chicken offers a deliciously spicy and sweet twist on classic honey fried chicken. This recipe combines crispy, golden-brown chicken pieces with a tangy, sweet, and spicy honey Sriracha glaze, creating a dish that's sure to tantalize your taste buds.<br/><br/>Ingredients:<br/><br/>For the Chicken:<br/><br/>1 kg (2.2 lbs) chicken wings or drumettes<br/>1 cup buttermilk<br/>1 teaspoon garlic powder<br/>1 teaspoon paprika<br/>Salt and pepper, to taste<br/>1 1/2 cups all-purpose flour<br/>Oil, for frying<br/>For the Honey Sriracha Glaze:<br/><br/>1/2 cup honey<br/>1/4 cup Sriracha sauce (adjust to taste)<br/>2 tablespoons soy sauce<br/>1 tablespoon rice vinegar or apple cider vinegar<br/>2 cloves garlic, minced<br/>1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)<br/>Instructions:<br/><br/>Marinate the Chicken:<br/><br/>In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken wings or drumettes, ensuring they are fully coated in the marinade.<br/>Cover and refrigerate for at least 1 hour, preferably overnight for best results.<br/>Prepare the Coating:<br/><br/>In another large bowl, place the all-purpose flour. Season with a little salt and pepper and mix well.<br/>Coat the Chicken:<br/><br/>Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour, pressing down to ensure the flour sticks well. Shake off any excess flour.<br/>Fry the Chicken:<br/><br/>Heat oil in a deep-fryer or a large, heavy-bottomed pot to 350°F (175°C).<br/>Fry the chicken pieces in batches, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 8-10 minutes per batch, depending on the size of the pieces. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).<br/>Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.<br/>Prepare the Honey Sriracha Glaze:<br/><br/>In a small saucepan over medium heat, combine the honey, Sriracha sauce, soy sauce, vinegar, and minced garlic. Stir well to combine.<br/>Bring the mixture to a simmer. If you prefer a thicker glaze, add the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes.<br/>Remove from heat and let it cool slightly.<br/>Coat the Chicken in the Glaze:<br/><br/>In a large bowl, toss the fried chicken with the honey Sriracha glaze, ensuring each piece is evenly coated.<br/>Serve:<br/><br/>Serve the Honey Sriracha Chicken hot, garnished with sesame seeds and chopped green onions if desired. Pair with a side of rice, salad, or your favorite dipping sauces.<br/>Enjoy the perfect blend of sweet, spicy, and savory flavors in this Honey Sriracha Chicken, a delightful twist on traditional honey fried chicken that will leave you craving more!")
_celia-imrie-snakes-ladders.webp "joanfontainefan")
_drop-you-weapon-viral-shorts-youtubeshorts-hot-sexy-adult-adultvideo-xxx-sexyvideo.webp "United Mom")
⏲ 8 seconds 👁 1.2K
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