@chigo012: Part 2: CITY POLICE CHIEF ON FIRST DAY OF WORK STOPPED AND HARASSED BY SUBORDINATE #Cops #police #usa #today #fyp

chigo012

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Region: US

Thursday 29 January 2026 11:07:41 GMT

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Comments

Stacy Marambola Jack :

why is he wearing a zaxbys uniform?

2026-01-30 03:33:18

42

Cirugía General y Bariátrica :

if that's the chief police I'm superman

2026-01-30 01:38:55

28

dottie :

Part2

2026-07-23 01:21:23

1

Classiclady :

The chief in a restaurant uniform. Is this a joke?

2026-02-04 19:47:49

7

user8078088855815 :

His shirt don’t say that

2026-03-14 22:17:42

1

1 A$$torisk :

AI

2026-05-06 19:28:53

1

Its_N_My_DNA :

I don’t know what type of video this is, but this dude works at Zaxby’s. But, Long Live the Chief!

2026-01-29 16:15:55

20

user6178168125728 :

are these story is really true can somebody tell me please or it is AI

2026-01-29 19:52:24

5

Eric :

Right

2026-02-22 21:59:51

1

Isaiah Daniels3025 :

Part 2

2026-02-05 02:18:02

4

JEff Okelley :

part2

2026-02-09 03:09:57

5

Melinda Lee :

He would be fired

2026-02-13 18:44:53

6

beerwalker29 :

I don’t know about it

2026-02-06 20:47:43

5

Heath Mitchell :

It don’t matter if it’s AI or fake this what happens every day y’all get the Point

2026-01-31 00:16:55

7

John Newman929 :

Arkansas tags... no suprise

2026-01-30 17:33:42

5

HIM :

officer now serving burgers 👍

2026-01-30 19:56:46

6

Shelly :

😆. ooh no

2026-02-04 21:57:18

3

PETER PUGHSLEY :

FAMILY MEMBER WILL SUED POLICE OFFICE AND CALL LAWYER RIGHT NOW.

2026-01-30 03:57:59

8

Eric Marks23 :

And now he works asset protection for Walmart

2026-01-30 02:45:02

10

slydog :

Part two

2026-01-30 21:16:15

2

Dexter Cason :

Wow

2026-02-05 01:52:19

2

Keyisha key :

Part 2

2026-02-03 00:30:49

2

user1609910516783 :

part 2

2026-02-04 17:14:22

2

fly300 :

Lawsuit

2026-02-07 14:40:21

4

nellie :

part 2

2026-02-11 05:32:52

2

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Probably the best way to say goodbye 🫶🏼 Hopefully my new neighbors like baked goods 🥺 Full recipe on my substack and below Three 8-inch layers Chocolate Cake Dry * 2 cups + 2 tbsp (270g) all-purpose flour * 1½ tsp (6g) baking powder * 1½ tsp (9g) baking soda * 1 tsp (6g) fine salt * 1½ cups (300g) granulated sugar * ¾ cup packed (165g) light brown sugar Wet * 3 large eggs (150g without shells), room temperature * ¾ cup (150g) avocado oil * 1 cup (240g) full-fat sour cream, room temperature * ½ cup (120g) full-fat buttermilk, room temperature * 1 tbsp (12g) vanilla extract Chocolate bloom * ¾ cup (180g) boiling water * 2 tsp instant espresso powder * 2/3 cup (60g) NuNaturals Dutch-process cocoa * 1/4 cup (25g) King Arthur Black Cocoa Directions 1. Prepare the pans Heat oven to 350°F Grease three 8-inch round pans and line the bottoms with parchment. 2. Combine dry ingredients Whisk together flour, baking powder, baking soda and salt. Add both sugars and whisk thoroughly. Don’t add the cocoa yet. 3. Combine wet ingredients Whisk the eggs until smooth, then add: oil sour cream buttermilk vanilla Whisk until completely homogeneous. Add the dry mixture to the wet in two additions, folding/whisking gently just until incorporated. 4. BLOOM the chocolate & espresso Combine the 85g Dutch cocoa + 2 tsp espresso powder. Pour 180g piping-hot water over it. Whisk until completely smooth and glossy. Let it sit about 60-90 seconds. That heat extracts considerably more flavor from the cocoa than simply tossing dry cocoa into the flour. Pour the hot cocoa mixture into the batter and gently fold until completely uniform. The batter will be fairly loose. That’s correct. 5. Divide and bake Divide evenly between the three pans. weigh the batter rather than eyeballing it so your layers are identical. Bake around 23–28 minutes. Pull them when the center springs back lightly and a tester comes out with a few moist chocolate crumbs. The moisture trick Let them sit in their pans for about 10 minutes. Turn each layer onto plastic wrap while it’s still warm — not screaming hot, but definitely warm — and wrap it tightly. This traps some of the residual steam. Let them cool wrapped, then refrigerate for at least 2–3 hours, preferably until completely cold. Cold layers will also be MUCH easier to handle because this cake is intentionally tender. Chocolate Espresso Soak * ⅓ cup (80g) strong coffee * ¼ cup packed (55g) light brown sugar * 1 tbsp (6g) Dutch-process cocoa * 1 tsp vanilla extract * Pinch of salt Heat the coffee and brown sugar just until the sugar dissolves. Remove from heat and whisk in cocoa, vanilla and salt. Cool completely. When assembling, poke a few shallow holes into each layer and brush a thin, even coating over the surface. Deep Chocolate Fudge Frosting * 12 oz (340g) semisweet chocolate, 55–60% * 4 oz (113g) dark chocolate, 70% * 1½ cups (360g) heavy cream * 1¼ cups (283g) unsalted butter * ⅓ cup + 2 Tbsp (40g) NuNaturals Dutch-process cocoa * 2 tbsp (10g) King Arthur Black Cocoa * 1 cup (120g) powdered sugar, sifted * 2 tsp (8g) vanilla * ½ tsp espresso powder * ½ tsp fine salt Make the frosting In a saucepan combine: heavy cream butter cocoa powdered sugar espresso powder salt Heat over medium-low, whisking constantly, until the butter melts and everything is completely smooth and steaming. Don’t aggressively boil it. Once melted add your chocolate and melt and combine. Heat for 2-3 minutes to throughly combine. Remove from heat and add vanilla and mix. If you want it ultra silky, pour it through a fine-mesh strainer at this point into a bowl. Cover the surface directly with plastic wrap. refrigerate until it reaches the consistency of very thick Nutella / soft fudge around 1–2 hours. Assembly Cold cake layer. Light brush of chocolate-coffee soak. Then a generous layer of fudge frosting. Second cake. Soak. Fudge. Third cake. Soak. Then coat the entire thing in fudge frosting. #matildacake #chocolatecake #cake #cakerecipe

Probably the best way to say goodbye 🫶🏼 Hopefully my new neighbors like baked goods 🥺 Full recipe on my substack and below Three 8-inch layers Chocolate Cake Dry * 2 cups + 2 tbsp (270g) all-purpose flour * 1½ tsp (6g) baking powder * 1½ tsp (9g) baking soda * 1 tsp (6g) fine salt * 1½ cups (300g) granulated sugar * ¾ cup packed (165g) light brown sugar Wet * 3 large eggs (150g without shells), room temperature * ¾ cup (150g) avocado oil * 1 cup (240g) full-fat sour cream, room temperature * ½ cup (120g) full-fat buttermilk, room temperature * 1 tbsp (12g) vanilla extract Chocolate bloom * ¾ cup (180g) boiling water * 2 tsp instant espresso powder * 2/3 cup (60g) NuNaturals Dutch-process cocoa * 1/4 cup (25g) King Arthur Black Cocoa Directions 1. Prepare the pans Heat oven to 350°F Grease three 8-inch round pans and line the bottoms with parchment. 2. Combine dry ingredients Whisk together flour, baking powder, baking soda and salt. Add both sugars and whisk thoroughly. Don’t add the cocoa yet. 3. Combine wet ingredients Whisk the eggs until smooth, then add: oil sour cream buttermilk vanilla Whisk until completely homogeneous. Add the dry mixture to the wet in two additions, folding/whisking gently just until incorporated. 4. BLOOM the chocolate & espresso Combine the 85g Dutch cocoa + 2 tsp espresso powder. Pour 180g piping-hot water over it. Whisk until completely smooth and glossy. Let it sit about 60-90 seconds. That heat extracts considerably more flavor from the cocoa than simply tossing dry cocoa into the flour. Pour the hot cocoa mixture into the batter and gently fold until completely uniform. The batter will be fairly loose. That’s correct. 5. Divide and bake Divide evenly between the three pans. weigh the batter rather than eyeballing it so your layers are identical. Bake around 23–28 minutes. Pull them when the center springs back lightly and a tester comes out with a few moist chocolate crumbs. The moisture trick Let them sit in their pans for about 10 minutes. Turn each layer onto plastic wrap while it’s still warm — not screaming hot, but definitely warm — and wrap it tightly. This traps some of the residual steam. Let them cool wrapped, then refrigerate for at least 2–3 hours, preferably until completely cold. Cold layers will also be MUCH easier to handle because this cake is intentionally tender. Chocolate Espresso Soak * ⅓ cup (80g) strong coffee * ¼ cup packed (55g) light brown sugar * 1 tbsp (6g) Dutch-process cocoa * 1 tsp vanilla extract * Pinch of salt Heat the coffee and brown sugar just until the sugar dissolves. Remove from heat and whisk in cocoa, vanilla and salt. Cool completely. When assembling, poke a few shallow holes into each layer and brush a thin, even coating over the surface. Deep Chocolate Fudge Frosting * 12 oz (340g) semisweet chocolate, 55–60% * 4 oz (113g) dark chocolate, 70% * 1½ cups (360g) heavy cream * 1¼ cups (283g) unsalted butter * ⅓ cup + 2 Tbsp (40g) NuNaturals Dutch-process cocoa * 2 tbsp (10g) King Arthur Black Cocoa * 1 cup (120g) powdered sugar, sifted * 2 tsp (8g) vanilla * ½ tsp espresso powder * ½ tsp fine salt Make the frosting In a saucepan combine: heavy cream butter cocoa powdered sugar espresso powder salt Heat over medium-low, whisking constantly, until the butter melts and everything is completely smooth and steaming. Don’t aggressively boil it. Once melted add your chocolate and melt and combine. Heat for 2-3 minutes to throughly combine. Remove from heat and add vanilla and mix. If you want it ultra silky, pour it through a fine-mesh strainer at this point into a bowl. Cover the surface directly with plastic wrap. refrigerate until it reaches the consistency of very thick Nutella / soft fudge around 1–2 hours. Assembly Cold cake layer. Light brush of chocolate-coffee soak. Then a generous layer of fudge frosting. Second cake. Soak. Fudge. Third cake. Soak. Then coat the entire thing in fudge frosting. #matildacake #chocolatecake #cake #cakerecipe

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