LOOK at ELVIS' HANDS as he LEAVES STAGE FOR THE LAST TIME EVER...it's a KARATE Signal #shorts
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As Elvis leaves the stage in his final concert tour, he makes a hand gesture. I can reveal that it is a KARATE hand gesture- specifically KENPO KARATE. Now, there is a lot fake news that it is something more sinister, but Elvis made a similar gesture before this concert as he was waiting backstage. Perhaps the reason Elvis made this gesture is that Kenpo master Ed Parker was his bodyguard for this tour. Ed can be seen just behind Elvis as he leavers the stage. This was Elvis' last-ever concert tour; this sensational clip is from Rapid City June 21, 1977 and was one of the shows which was professionally filmed for TV. The tour ended on June 26 with a great show in Indianapolis, but sadly it was not professionally filmed. Long Live The King!
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How to Make Rosheen Kaul's Singapore-Style Laksa
Singapore-born chef Rosheen Kaul heads up the kitchen at Etta, a wine bar in Brunswick East. In this video, she shows us how to turn instant noodles into a delicious Singapore-style laksa with prawns, fish cakes and tofu puffs.
DeEtta’s Old Fashioned Flavor
Fried dipped and delicious. These doughnuts are not only appetizing, but also award winning, taking home the top prize for judge’s choice at the 5th annual Donut Fest in Chicago.
“We were really, really excited about that. It’s not something we anticipated winning but we were pleasantly surprised,” said Owner of DeEtta’s Bakery, Kevin Tyschper.
Named the ‘chocolate sour cream old fashioned,’ this doughnut is a staple on DeEtta’s shelves.
“It’s a really, really moist donut. So it is a cake donut, but has a really, really great texture with that addition with that sour cream kind of base in there and gives it a really, really moist flavor to it that is a little bit different that a traditional cake donut,” said Tyschper.
To create these prized pastries, DeEtta’s makes a secret combination of flour, sugar and sweetness, and mixes it all together.
Then the batter goes into the Doughnut Depositor and is hand cranked into the fryer, 32 at a time.
After a few minutes of frying, they’re good to glaze.
“Those get glazed while they’re hot, because we want the glaze to almost melt back onto the doughnut with a hot doughnut,” said Tyschper.
And now for the best part, eating!
“It has a great, great chocolate flavor to it. It’s a unique shape, that old fashioned gets that type of cracked look to it, with the glaze,” said Tyschper.
A sweet treat you can take a bite out of, Fridays, Saturdays and Sundays.
Naperville News 17’s Evan Summers reports.