@mr_bludd: Raymond Reddington’s powerful story about Passion #raymondreddington #jamesspader #impressions #voiceactor #fyp

The Bludd_Rush_Universe
The Bludd_Rush_Universe
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Region: US
Wednesday 17 June 2026 07:23:07 GMT
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celanyzm
Celanyzm :
Please do "his name is Dembe Zuma" speech
2026-06-21 04:02:54
111
kyngmenefee
Kyngmenefee :
Nobody can monologue like James Spader. It literally carried the blacklist
2026-06-18 04:27:11
759
brightwellian
Brightwellian :
If you can do Raymond Reddington… you can also do Ultron… just saying 👀
2026-06-18 02:27:07
5685
_jd_meyers_
JD :
Reddington's hyper niche memory of the people from his past is such an underrated character trait I love it
2026-06-18 01:29:42
3558
mixhtok99
Michael Art :
Reddington was the only reason watching Blacklist past season 2. Elizabeth made it unwatchable
2026-06-19 20:13:45
843
abimaelmedina213
abimaelmedina213 :
WHY AREN'T YOU A VOICE ACTOR WITH A VOICE LIKE THAT!!!? My God man... I absolutely love your TikTok's.
2026-06-17 17:33:22
1600
amii_amii90
amii :
When I was 15, I had summer job
2026-06-17 20:41:42
1165
aaronjg682
Mr. Edward Nigma :
fine, I'll go watch The blacklist
2026-06-17 22:17:02
681
emotionallyinvestedgeek
Wouldn’t you like to know? :
I’m ngl, for a whole ass second, I thought you were just lip syncing to the audio-
2026-06-18 16:33:35
732
bithewayimgrace
Grace🖤 :
That is actually an EERILY accurate James Spader impression, like that is impressive😭😭
2026-06-18 05:13:05
205
sethw1815
SW :
James Spader is a true master of monologues. Man what an actor
2026-06-19 21:21:34
18
cjadonis1
user5950067824748 :
This might be the best impression of anyone I’ve ever heard.
2026-06-23 01:26:18
22
paulpersello
PaulPersello :
Man that was so f-ing perfect
2026-06-19 00:33:02
50
bigboss93375
Big 🥓 Boss93 :
I sometimes put on one of these videos and I close my eyes to see if I can notice the difference and by god I can’t. I can see Red, I can see his head and mouth motions. I can hear the slight lip smack and the range from low to high. It’s very impressive sir. You should do audio books.
2026-06-22 07:07:32
9
capnblackstrap
Cap'n Blackstrap :
brilliant. It's one thing to imitate a voice, it's another to capture the spirit of a scene
2026-06-17 10:52:34
595
antagonistfrans
antagonistfrans :
Bro how do u do all these voices so crisp
2026-06-19 12:34:02
10
raymond.stander1
Raymond Stander :
Raymond Reddington 😭🤭
2026-06-22 16:22:51
0
france.baro..c
france.baro..c :
I would really like a series with just raymond building his empire
2026-06-21 14:32:33
6
christ_2127
Tarheel Mystery III :
95 % accuracy
2026-06-19 00:35:55
5
accountsuspendeddd
accountsuspendeddd :
Top two series and it isn't two🔥
2026-06-19 17:31:41
9
g1dd3rs4
g1dd3rs :
if thats actually you. thats an amazing impression
2026-06-19 02:30:59
10
fin3ssin
Elijah :
"Being sorry is a far worse punishment than being dead. Everybody dies. Very few people ever feel truly sorry for the bad things they've done."
2026-06-19 04:05:38
8
iron57029
iron :
James spader is the greatest actor ever
2026-06-19 03:20:50
13
To see more videos from user @mr_bludd, please go to the Tikwm homepage.

Other Videos

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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