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Film : Casino de 1995 (De Niro, Joe Pesci), scène de triche dans le casino.

Un trabajador del Casino de Necochea cuenta junto a su pareja la situación de incertidumbre que están viviendo con la pérdida de fuentes laborales que implicaría el cierre de la entidad provincial

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This video just represents a different side to my home state of Mississippi. Mississippi has it history. I'm sure everyone knows, but my DNA inherited resilience, determination, survival, perseverance and favor of THE MOST HIGH 🙇🏿‍♂️🙌🏿. Mississippi is a very beautiful place, full wildlife, vegetation, lakes, rivers, wonderful people and yes 26 miles of white sand beaches. Oh by the way, if you like casino night life, we have 12 casino on the Gulf Coast.

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See my biggest handpay on YouTube ON THIS MACHINE for a $5 bet. Crazy... https://youtu.be/G6b_iHuJ4_c Please don’t fall asleep or unsubscribe because I played this LOL. Enjoy! Stuff I use to record and edit (in case you really care) Tripod I always complain about (on Amazon) https://tinyurl.com/ynbasv24 iPhone XS Max (on 60 FPS setting) https://tinyurl.com/h3h5sv56 CyberLink Power Director - https://tinyurl.com/j57hw4zz My name is Marc, my goal is to win on slots. Maybe I don’t win huge all the time, but a win is a win. That’s the goal, right? I start my betting in increments of $444 (well for the most part) so you will see me play $444, $888, $1332, $1776 and sometimes I go crazy at $4444!!! I play all denominations and enjoy games like Dragon Link, Dragon Cash, Fire Link, Volcanic Rock Fire Twin Fever, Huff N Puff all the Buffalo Gold machines, and whatever else has flashing lights that catch my eye. I post my little wins, big wins, little losses and big losses. I stick to a budget and play responsibly. If you think you have a gambling problem please call the National Problem Gambling Helpline 800-522-4700.

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A blast from the 90's golden era of R&B, multiplatinum artist Brian McKnight performed live on the week of his birthday in Pala, California.The man night have aged (gracefully), but the voice surely hasn't. There are some glaring omissions of hit songs in this collection, but unfortunately the seating configuration at this venue leaves a lot to be desired, so viewing the event without disrupting others was a bit of a chore without having a front row seat. Chapters: 0:00 Intro/In the Air Tonight (Phil Collins cover) 2:32 Love of My Life 4:15 Anytime 5:12 Faithfully 5:45 Still in Love 11:00 The Way Love Goes #music #concert #brianmcknight

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Martin Scorsese’s Casino (1995) is a gritty, glamorous tale of power, greed, and betrayal in the heart of Las Vegas—but there’s more to this classic than meets the eye. From real-life mob connections to on-set tensions and insane costume records, we reveal 20 weird and surprising facts even die-hard fans may not know. Find out how closely the film mirrors true events, what De Niro insisted on, and the bizarre details that make Casino unforgettable.

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Cook along with Scott as he steams clams and stuffs them with bacon, herbs and breadcrumbs to create this classic appetizer! Get the recipe ▶ https://foodtv.com/3WwD2kJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Clams Casino RECIPE COURTESY OF SCOTT CONANT Level: Easy Total: 1 hr Active: 40 min Yield: 8 servings Ingredients Clams: 36 littleneck or Manila clams 2 ounces bacon, minced 1 tablespoon olive oil, optional 2 shallots, minced 1/2 red bell pepper, minced Kosher salt Pinch crushed red pepper flakes 3 garlic cloves, minced 1 teaspoon fresh thyme leaves, minced 1 teaspoon fresh oregano leaves, minced 1/4 cup white wine 1/4 cup reserved clam cooking juice 1 teaspoon minced parsley 4 ounces (1 stick) unsalted butter, softened Breadcrumbs: 1/2 cup panko 1 garlic clove, smashed Kosher salt 2 tablespoons extra-virgin olive oil Pinch crushed red pepper flakes 2 tablespoons minced parsley 2 lemons, cut into wedges, for serving Directions For the clams: Add the clams to a large pot or large saute pan with a lid. Add 1/2 cup water and cover the pan. Bring to a simmer over medium-high heat and steam until the clams open, 6 to 10 minutes. Discard any clams that do not open. Reserve 1/4 cup clam juice. When they are cool enough to handle, remove the empty top shells of each clam and use your fingers to gently pull the clams from the bottom shell; reserve the bottom shells. Finely chop the clams and reserve. Cook the bacon in a medium saucepan over medium-low heat until well crisp and rendered, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate using a slotted spoon, leaving the fat in the pan (if the pan seems dry, add a touch of oil). Add the shallots, peppers, a pinch of salt and the crushed red pepper flakes and cook until soft and starting to caramelize, 8 to 10 minutes. Add the garlic and thyme to the pan and cook until the raw-garlic flavor is gone and the shallots are sweet, 6 to 8 minutes. Add the oregano leaves to bloom, then deglaze with the wine and 1/4 cup reserved clam juice and cook until the mixture is reduced by about 80 percent, about 4 minutes. Remove from the heat and stir in the bacon and parsley to combine. Place the bacon mixture in a bowl over an ice bath, stir in the butter and clams and cool slightly until just warm. Taste the mixture and season with salt. For the breadcrumbs: Preheat the oven to 425 degrees F. Put the panko, crushed garlic clove and a pinch of salt in dry skillet over medium heat and toast, stirring and tossing constantly till lightly browned, about 5 minutes. Transfer the panko mixture to a bowl and stir in the extra-virgin olive oil, pepper flakes and parsley with a fork. Discard the crushed garlic clove. Stuff each clam shell generously with about 1 tablespoon of the clam mixture and sprinkle with enough breadcrumbs to coat, pressing lightly so the breadcrumbs stick. Place the stuffed clams on a metal tray or cast-iron pan. Bake until hot and golden, 10 to 15 minutes. Serve with lemon wedges. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ScottConant #FoodNetwork #RoastedClamsCasino Scott Conant's Roasted Clams Casino | Food Network https://www.youtube.com/watch?v=WaaqAlfNW4g