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_curious-sharks-bump-and-bite-camera-in-wild-underwater-encounter.webp "CURIOUS SHARKS BUMP AND BITE CAMERA IN WILD UNDERWATER ENCOUNTER <br/>WITH PIX AND VID<br/>By Shuk Yee Tsang<br/>They may be some of the ocean’s top predators but in this encounter, these sharks behave more like curious “sea dogs,” sniffing, nudging, and even trying to chew on the camera.<br/>The footage was captured by Ken Kiefer, 56, a professional photographer from Texas, USA, who has spent more than two decades filming sharks.<br/>Filmed around 30 miles off the coast of Grand Bahama, the clips show sharks circling closely before bumping into the camera lens and testing it with their mouths, much like a dog investigating a new toy.<br/>In some shots, the sharks are seen enjoying belly rubs.<br/>The area is a known hotspot for sharks due to its deep-water drop-offs and rich feeding grounds, with some individuals even recognised by scientists over time.<br/>While the interaction may look playful, Ken stresses that working this close to apex predators requires serious experience and constant awareness.<br/>Ken said “The sharks come near us because they smell the cut-up fish and chum that we use to attract them.<br/>“They aren't exactly sure where the fish parts are, so they go around bumping things that are near the smell.<br/>“I put myself near the bait to get really close-up images this also results in them bumping into my camera.<br/>“Sometimes I have to push their nose to move them in another direction.<br/>“The scientists have named several of the tiger sharks that frequent this area and can identify many of them by their markings.<br/>“They are ambush predators so they like to sneak up and chomp.”<br/>END")
_a-chopped-chef-grills-octopus-in-a-tiny-apartment-124-good-chef-bad-kitchen-124-refinery29.webp "On this episode of Good Chef, Bad Kitchen, Chopped's very own Adriana Urbina makes grilled octopus in a tiny NYC apartment. She uses this half functioning kitchen to whip up this classic Venezuelan dish. Watch this week's Good Chef, Bad Kitchen to see how she does! <br/><br/>#athome<br/>#athomewithme<br/><br/>https://adrianaurbina.com/<br/><br/>Adriana Urbina's Grilled Octopus With Guasacaca, Yuca Latkes, & Persimmons<br/><br/>For the octopus:<br/>One 2-3 kg pound double-sucker octopus<br/>Olive oil<br/>1/2 medium onion, roughly chopped<br/>2 garlic cloves, smashed<br/>2-inch piece ginger<br/>2 bay leaves or cilantro, to taste<br/>1 tablespoon peppercorns<br/>2 tablespoons apple cider vinegar<br/>Salt and pepper to taste<br/>Persimmons, for garnish<br/><br/>For the guasacaca:<br/>Peels of one small zucchini and one small cucumber<br/>2 ripe avocados, peeled and seeded<br/>1/2 medium onion, roughly chopped<br/>1/2 green pepper, seeded and roughly chopped<br/>1 garlic clove, peeled<br/>1/2 cup fresh cilantro leaves, tightly packed<br/>Juice of 2 lemons<br/><br/>For the yuca latkes:<br/>1/2 yuca root, peeled and cleaned<br/>5 basil leaves<br/>5 cilantro stems<br/>Salt, to taste<br/>2 tablespoons tapioca flour<br/>2 tablespoons water<br/><br/>For the marinade:<br/>1/2 large shallot, minced<br/>Handful of cilantro, chopped<br/>5 tablespoons octopus soup<br/>5 tablespoons lemon juice<br/>Dash of chili powder<br/>Pinch of sugar or 1/2 teaspoon of agave<br/><br/>To make the octopus:<br/>1. Clean the octopus with water. Remove the black bits from the head and the beak from the mouth. Leave the eyes, as this will keep the tentacles attached to the head. <br/>2. In a large pot, heat up some olive oil and sauté the onion, garlic, and ginger for about . 2 minutes. <br/>3. Add the cilantro, peppercorns, and apple cider vinegar. Bring up to temperature, then enough water to fill the pot more than halfway. Bring the water to a boil. <br/>4. Once boiling, carefully add the clean octopus to the pot. The water should cover the octopus but not overflow. Simmer until tender. This will take about 20 minutes per kilo.<br/>5. Check to see if a toothpick or fork slides easily into the octopus. If yes, your octopus is ready. Remove from heat, and let sit in juices for a minute or two before removing and letting it cool down.<br/><br/>To make the guasacaca:<br/>1. If you have a blender, put all ingredients in the blender and process until smooth. If not, smash up the peels, onions, pepper, garlic, and cilantro before adding in the avocado. Stir in lemon juice.<br/><br/>To make the yuca latkes:<br/>1. If you have a grater or a peeler, use that to shred the yuca root. If not, finely chop the root into tiny pieces.<br/>2. Finely chop the herbs and stir them together with the yuca.<br/>3. Mix in the tapioca flour and salt. Stir in some water until you reach the desired consistency.<br/>4. Heat up a pan with olive oil. Using your hands, carefully form a small ball and flatten on the pan with a spatula. After a minute or two, flip the latkes to brown the other side. <br/>5. Once both sides are browned, remove from the pan and place on paper towels to drain.<br/><br/>To make the marinade:<br/>1. Prep the shallots and cilantro. Sti")
⏲ 6:21 ✓ 13-May-2026
_delicious-chocolate-treats-and-cake-artistry.webp "Dive into the world of chocolate with these irresistible dessert recipes and stunning cake decorations. Whether you're a baking novice or a pro, you'll find mouth-watering ideas that will impress your friends and family. Get ready to elevate your dessert game and create sweet masterpieces that are as beautiful as they are tasty!")
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