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Only Chronoswiss would create something this dramatic. A blood-red enamel dial, incredible guilloché work, and packaging that looks like it belongs in a vampire film. Completely over the top and that’s exactly why collectors will love it.

Kevin O'Leary aka Mr. Wonderful

1,213,092 subscribers

32,654 views • 2 months ago •via X (Twitter)

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Some watches tell time. Others create emotion. The detail on this dial is extraordinary, hand-guilloché work, enamel, gold detailing, and a GMT complication all coming together in one piece. This is craftsmanship at another level.

Some watches tell time. Others create emotion. The detail on this dial is extraordinary, hand-guilloché work, enamel, gold detailing, and a GMT complication all coming together in one piece. This is craftsmanship at another level.

Kevin O'Leary aka Mr. Wonderful

14,867 views • 2 months ago

This might be one of the boldest watches I saw all week. The red enamel dial is incredible in person, and the engineering behind the case construction makes it even more impressive. This is the kind of innovation that keeps watchmaking exciting.

This might be one of the boldest watches I saw all week. The red enamel dial is incredible in person, and the engineering behind the case construction makes it even more impressive. This is the kind of innovation that keeps watchmaking exciting.

Kevin O'Leary aka Mr. Wonderful

24,668 views • 2 months ago

this is incredible and exactly why i love old movies like yesss end your vampire movie with a cunty epilogue about vampires being real yess!!!

this is incredible and exactly why i love old movies like yesss end your vampire movie with a cunty epilogue about vampires being real yess!!!

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This is why I love the 300BLK and would take it in a SBR over a 5.56 rifle.

This is why I love the 300BLK and would take it in a SBR over a 5.56 rifle.

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This feels like a layup… and that’s exactly why people miss it. Don’t rush it. Answer below.

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Restricted Daily

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American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

Wall Street Apes

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POSO: Tim Walz went to China 30 times and learned how to run a Marxist insurgency from the CCP. That’s why this looks like a Maoist cultural revolution. They did it in 2020. They’re doing it again in 26. You create a martyr, create a crisis, and take power

POSO: Tim Walz went to China 30 times and learned how to run a Marxist insurgency from the CCP. That’s why this looks like a Maoist cultural revolution. They did it in 2020. They’re doing it again in 26. You create a martyr, create a crisis, and take power

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Be honest… you don’t really see things like this before…. And that’s exactly why it creates a buzz in the community…. #Cricket26 has already brought that feeling…

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This guy breaks down exactly what you should want in a house you live in and it looks incredible.

This guy breaks down exactly what you should want in a house you live in and it looks incredible.

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rosé talking about unreleased song: Q: why didn’t you release the song? and would you ever release it? rosé: i wrote it after the album it’s more like a recent thing. that one i would love to release it. it is one of my favorite ones but and then i only realized that it was such a special song months after. I remember when I wrote it, i was like oh it’s a bit cringe that’s what i thought in the moment so it was obviously too vulnerable at the time and then i heard it again months later when i was completely over that I was like.. oh my god

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Took me a second to track this down and this clip must only be known in Toronto. But if people outside of Canada remember it as viral that would be incredible. He's from the same era a the Waterloo vampire guy. I think of him a lot and would describe him has Paul Schraderesque.

Took me a second to track this down and this clip must only be known in Toronto. But if people outside of Canada remember it as viral that would be incredible. He's from the same era a the Waterloo vampire guy. I think of him a lot and would describe him has Paul Schraderesque.

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Ernest & Celestine is an incredible film. And it looks like a watercolor sketch in motion. Its style was a risk, and it took time and care to get it right. We explore how it happened: ─➤

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This is what a cohesive community looks like, Celebrating ones cuture is not hate, it may be aggressive and loud at times but passion often looks like that but it LOVE for ones Nation, People and religion that powers this incredible culture NOT hate

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That’s not just a tackle — that’s attitude, effort, will. Not every moment screams skill — some whisper it in effort. A chase. A reach. A flick. Not for glory — but for the team. That’s what wanting it more looks like. It takes something deeper to dig in, to chase back, to get that flick. It’s workrate. It’s will. It’s a mindset. And it’s everything.

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This bag is bloated because there’s rotting fruit inside. And the scary part is that it looks like it belongs on the shelf. The brand has two product lines. One is freeze-dried and shelf stable. The other is frozen and has to stay cold. But at a quick glance, the colors, typography, layout, and pouch structure feel almost identical. That difference should be impossible to miss. Instead, the packaging system makes two completely different handling requirements look like the same product family with a tiny variation. So when the frozen product ends up on an ambient shelf, it can pass as normal. The employee stocking it might not notice. The customer walking by probably won’t notice. And the packaging only starts “communicating” once the fruit is already rotting inside the bag. By the time the pouch bloats, the design has already failed. This is where “staying on brand” can become a liability. Consistency is useful until it hides the one piece of information that actually matters. If two products need completely different storage conditions, the packaging design needs to create friction. A frozen-only color system could’ve helped. A much louder “KEEP FROZEN” treatment could’ve helped. A different pack format probably would’ve made the mistake obvious before it hit the wrong shelf. Because packaging doesn’t just live in a brand deck. It lives in stockrooms, grocery aisles, tired shifts, rushed decisions, and customers who are barely looking. That’s where a lot of brand packaging gets exposed. It looks cohesive in a lineup, but breaks the second the real world touches it. #packagingdesign #brandpackaging #cpg

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The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

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256,048 views • 1 year ago

Regardless of how exactly the Minneapolis shooting went down, blame belongs squarely with the the people who stoked violence, harassment, and obstruction against ICE officers in the explicit hope that something like this would happen. The left's leaders use their rank and file as human shields in a manner just like Hamas and we absolutely must not fall for it.

Regardless of how exactly the Minneapolis shooting went down, blame belongs squarely with the the people who stoked violence, harassment, and obstruction against ICE officers in the explicit hope that something like this would happen. The left's leaders use their rank and file as human shields in a manner just like Hamas and we absolutely must not fall for it.

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Jerry Maguire (1996) is filled with iconic lines, but one of the most unexpected ones comes from the quietest moment—“the human head weighs eight pounds.” It feels random, almost like something a kid would casually say… and that’s exactly why it works so well. It adds a layer of innocence and realism that balances the film’s bigger emotional beats.

Jerry Maguire (1996) is filled with iconic lines, but one of the most unexpected ones comes from the quietest moment—“the human head weighs eight pounds.” It feels random, almost like something a kid would casually say… and that’s exactly why it works so well. It adds a layer of innocence and realism that balances the film’s bigger emotional beats.

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