@copsz002: Shoplifting Call Turns Into Store Confrontation #bodycam #halloween #police #policeofficer #copsusa

copsz002

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Region: US

Tuesday 13 January 2026 16:11:48 GMT

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Comments

DaddtTrump :

2026-01-13 19:14:14

48

Beavis :

2026-01-13 20:59:54

34

paularodriguez8771 :

Just show your receipt. That’s all you gotta do.

2026-02-10 04:36:14

14

Courtney Barker Walters :

2026-01-27 04:28:50

18

Sidney :

Lights, camera, action!

2026-01-17 02:16:32

13

Polly Tyler688 :

No I would not at all

2026-01-28 17:47:45

1

Veritas Pura :

2026-03-08 15:52:26

0

greeneyedlady :

2026-01-14 01:46:02

2

guyharrison8 :

And the problem once again is????

2026-01-27 17:09:29

4

denisemiller227 :

I would act like an adult 😞

2026-01-17 20:03:53

3

thunderlips :

Second, she needs to be taken into a private room with security and police just in case there is an altercation so nobody else gets hurt

2026-01-27 21:12:47

1

getameapizza :

I would scream back

2026-01-20 23:12:33

1

hockey :

Call for the backup forklift

2026-02-22 20:28:49

0

Lucky :

Both

2026-03-02 16:16:12

0

Charted :

I’m in love

2026-02-10 20:25:33

0

J.Renee :

It wasn't about a receipt. It was about compliance and trust.

2026-01-29 20:04:44

0

pilaron52 :

Agaiiiiiinnn???

2026-01-27 20:39:51

0

tommy :

yikes

2026-02-17 23:06:08

0

pedro27318 :

The belief of this behavior is that if you put up a large and loud enough scene, people and authorities will back away and go away to de-escalate the negative activity.

2026-03-01 17:43:28

0

tonychilds65 :

Guilty

2026-02-21 15:45:06

0

tonysho :

Hey hey hey

2026-01-27 12:17:56

0

shirleyjones628 :

Jail time....

2026-02-15 09:07:45

0

Scottdog 69 :

We is he narrating?

2026-01-16 21:03:08

0

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Other Videos

the matching jacket is chefs kiss! Wearing a small

the matching jacket is chefs kiss! Wearing a small

Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

Sri Lankan Fish Cutlets Sri Lankan fish cutlets are a much-loved savoury snack made with spiced fish and mashed potatoes. They are shaped into small balls or ovals, coated in breadcrumbs and deep-fried until golden and crispy. They are especially popular at tea time and are also a favourite for parties and special occasions. Every Sri Lankan family has their own slightly different way of making fish cutlets, depending on the amount of each ingredient they use. But the main ingredients are always the same. This is my family’s version, with the perfect balance of spice and flavour, making these cutlets crispy on the outside and soft and delicious inside. Ingredients 150 g tuna, canned or fresh, drained 250 g potatoes, boiled and mashed 1 tablespoon oil A few curry leaves 1 teaspoon cumin seeds ½ teaspoon mustard seeds 3–4 cloves garlic, finely chopped 1 onion, finely chopped 2 green chillies, finely chopped, or to taste 1 tablespoon chilli flakes, or to taste ¼ teaspoon turmeric powder 1 teaspoon chilli powder 1 teaspoon freshly crushed black pepper, or to taste Salt to taste For coating 2 tablespoons plain flour 1 egg, beaten 1 cup breadcrumbs Oil, for deep frying Method Heat the oil in a pan over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds. Add the onion and cook until softened and lightly golden. Add the curry leaves, garlic and green chillies, and sauté until fragrant. Add the turmeric, chilli powder, black pepper and chilli flakes. Mix well until the spices are evenly combined. Add the tuna and mashed potatoes. Mix thoroughly, gently mashing everything together until the mixture is smooth and evenly combined. Season with salt to taste. Turn off the heat and allow the mixture to cool completely. Once cooled, shape the mixture into tight balls or oval-shaped cutlets. Make sure the surface is smooth and free from cracks. Coat each cutlet lightly in flour, then dip into the beaten egg and coat evenly with breadcrumbs. For an extra-crispy coating, dip the breadcrumb-coated cutlet into the egg once more and coat again with breadcrumbs. Repeat with the remaining mixture. Place the coated cutlets on a plate and let them rest for 30–40 minutes. This helps the coating set and prevents it from coming off while frying. Heat oil in a deep pan over medium-high heat. Once the oil is hot, carefully add the cutlets and fry until golden brown and crispy. Remove and drain on a wire rack or colander to help keep them crisp. This recipe makes approximately 12–15 cutlets. If you have any questions, drop them in the comments. I’ll reply to all of you. If there’s any recipe you’d like to see next, let me know. I’d love to make it for you! ♥️ Follow for more delicious recipes! #srilankan_tik_tok🇱🇰 #fishcutlet #srilankanfood #srilankanrecipes #cutlets

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I’m tired of having to bite my tongue about the smell of friends houses #dogowner #dogownerproblems #odorremoval #animallover #odorfree

I’m tired of having to bite my tongue about the smell of friends houses #dogowner #dogownerproblems #odorremoval #animallover #odorfree

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