Published on September 18, 2017 by
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JENKEM - Street Urchins In Florida - jenkemmag

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JENKEM - The Evolution of... Miami's MLK Ledges | jenkemmag

JENKEM – The Evolution of… Miami’s MLK Ledges | jenk…

jenkemmag – We’ve previously only profiled New York City spots for this video segment, but seeing as there is an entire skate world outside of New York, we figured it was time we got off our asses and traveled more than 45 minutes to visit an out-of-town spot. For the fifth installment of “Evolution of…” we sent our filmer / good homie Richard Quintero to his hometown of Miami, Florida to check out the MLK Ledges. Like other good skate spots in big cities, it’s not in the safest part of town and there are a few factors that make it just a tiny bit less than perfect, but it still has a lot to offer in terms of history and skateability. Richard was able to get in touch with Forrest Kirby, Kenny Anderson, and Zered Bassett to piece together a little oral history of notable tricks that have gone down at the spot, along with some tales of sketchy run-ins with locals. This spot has fallen out of favor with the more recent generation who was spoiled by skateparks, but hopefully these tales will inspire kids to try some NBD ledge combos and film a sponsor me tape just like the good ol’ days. Absorb some spot history in the video above and yell at us below if you’ve got a spot you want us to profile, especially if it’s outside of NYC. We could use some travel days. (Just make sure it’s not only available in THPS.) Filmed/edited by: Richard Quintero MORE INFO: http://www.jenkemmag.com/home/2019/06/20/evolution-miamis-mlk-ledges/
JENKEM - Cooking Pierogies With Yaje Popson & Quim Cardona | jenkemmag

JENKEM – Cooking Pierogies With Yaje Popson & Quim Cardona …

jenkemmag – QUIM’S PIEROGI RECIPE: 10 large potatoes 3 large onions 4 cups all-purpose flour (or whole wheat) 2 eggs 16 oz sour cream 1 pint heavy cream cheddar cheese turmeric (cuz why not) salt pepper butter olive oil sauerkraut applesauce INSTRUCTIONS: ◦ dice potatoes and onions ◦ boil potatoes until soft and sautee onions until caramelized ◦ combine potatoes and onions into a large mixing bowl with cheddar cheese, butter, turmeric, salt, and pepper, mix to create the pierogi filling ◦ combine 4 cups of flour with 2 eggs, 1/2 cup of heavy cream (or more), and 4 oz of sour cream (or more) ◦ whip and knead the mixture into a dough ◦ roll out the dough and cut into circles for the pierogies ◦ comfortably fill the pierogi dough then fold and seal them ◦ drop pierogies into boiling water until they rise to the top ◦ remove from boiling water and lightly fry in a pan (optional step) ◦ serve with sauerkraut, sour cream, and applesauce Filmed by: Alexis Castro & Alex Raspa Edited by: Alexis Castro MORE INFO: http://www.jenkemmag.com/home/2019/06/04/cooking-pierogies-yaje-popson-quim-cardona/

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