@alagiebaldeh888:

alagiebaldeh888
alagiebaldeh888
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Region: FR
Thursday 17 September 2026 16:40:44 GMT
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boom40192
boom :
he is lying sir we train harder than this intake people die
2026-09-18 07:30:07
1
ebrimasaidy698
Ebrima Saidy :
Assalamualaikum the reality is they don't have a good day they don't have a good food they don't look after that they are not well look after that because of this is not politic this is reality let's vote him out and put somebody who cares for the people of the country he doesn't care for us we send him out good Friday to all gambians 🇬🇲
2026-09-18 11:05:40
3
alagie.ebrima.bad
EBUNU ABDOU BADIANA :
The point is intakes sud pass through serious medical checks b4 they start training not abut food or what others are commemting All intakes dud have the recomenfation of a Doctor A sodier sud be have a good training A healthy person is a wealthy man
2026-09-18 12:39:17
2
adamajallow086
adamajallow086 :
thanks u bro for the statement
2026-09-18 11:40:08
1
dot.jammeh
Dot :
Boy did you really train as a soldier tell how many recruits died during 30 intake pls stay away from GAF affairs
2026-09-17 22:05:15
27
colleyb9
Lamin Colley126 :
Fitness goes with good diet.
2026-09-18 15:29:13
1
user6799045872102
njie hammmad :
U are right bro
2026-09-17 23:14:25
1
bakerybadji
bakerybadjie :
boy ecowas is taking all
2026-09-18 13:51:13
2
wanjalanko11
Wanjalanko :
go to police training school, instructors should fear Allah. when it comes to human right violation, they don't care Allah. They don't mind beaten a recruit to death.
2026-09-17 22:08:45
4
user80861083814183
user80861083814183 :
ecowas is taking all what they should survive and enjoy
2026-09-17 19:50:53
6
ffaal08
Mama Faal 🦋 :
Baldeh CDS will not take your advice this is not the first time it is happening
2026-09-17 22:13:59
3
mansajamanka
Don :
Very true brother let the government give them enough food to eat
2026-09-17 18:57:40
6
edrissambowe76gmail
@Chiko Mbowe :
If you wana be a soldier you have to be fitted…For dose who lost there life may Jannah be there resting place 🤲🤲🤲
2026-09-18 00:21:19
2
studentscornergambia
Students' Corner :
you are honest
2026-09-18 12:38:25
1
user52031775453256
john utaka :
my brother with due respect, ur appeal should have been for the advocation of a proper catering since food is the only problem u centered ur argument
2026-09-17 19:30:38
1
ali.sowe321
Ali Sowe :
good
2026-09-18 09:19:58
1
m......s044
M......s❤️ :
Well spoken
2026-09-17 23:18:23
1
dope.chama
CHAT. GPT :
sad
2026-09-17 23:29:54
1
7897085s
7897085s :
my friend no pain no gain if you are not fit stay at home
2026-09-17 21:32:04
7
superheroboy
o :
we don't have all what you talking about i was in farafeni 13intake which was the hardest training ever
2026-09-18 08:39:08
2
pa.ndure8
pa Ndure :
you speok well experience good food is health
2026-09-18 00:22:10
2
abdouliesaho73
Abdoulie Saho :
CDS take notes and listen to people
2026-09-17 22:25:55
2
young.man390
African man :
This is barrows government they go buy spoil fish for us that’s why I quit the job
2026-09-18 13:33:57
1
junior04229
Junior :
my brother you're ever right 👍 if you want to be 💯 per fit you've to get good food in other to store the energy
2026-09-18 15:57:00
1
user69279291
master :
🙏🙏🙏🙏🙏 good
2026-09-17 23:07:45
1
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Other Videos

Yuzu Seaweed Butter Lobster Roll 🦞 by @heyri 💖 food & lifestyle nyc RECIPE- • lobster: place the live lobster in the freezer for 15–20 minutes to chill and sedate it. bring a large pot of water that will comfortably fit the lobster up to a simmer. set the lobster upside down on a cutting board and, using a sharp chef’s knife, make a firm cut through the head. immediately place the lobster in simmering water and poach for 8–10 minutes until the shell turns bright red and the meat is cooked through. remove and let cool slightly before breaking down. breaking down: using kitchen towels for grip, twist the tail away from the body and pull it free. use kitchen scissors to cut straight down the underside of the tail shell, then peel the shell back and remove the tail meat. twist off the claws and knuckles, then use kitchen scissors to cut through the shells and gently pull out the claw + knuckle meat. remove any cartilage or shell fragments and cut all the lobster meat into bite-sized pieces. • seaweed butter: mix softened room-temperature butter (3 tbsp), flaky salt (½ tsp) + crushed seaweed (4 tbsp). toss the warm lobster meat in the seaweed butter until evenly coated. • lobster salad: whisk together mayonnaise (¼ cup), yuzu rice vinegar (3 tbsp) + flaky salt (1 tsp). fold in diced green apple (½), diced celery (2 stalks) + chopped fresh chives (3 tbsp). gently fold in the seaweed-buttered lobster until well coated. • brioche buns: slice mini brioche buns (6) and toast both sides in a buttered skillet until golden brown + lightly crisp. • assembly: stuff each toasted brioche bun with the lobster salad. top with caviar + fresh perilla leaf ribbons. serve immediately.
Yuzu Seaweed Butter Lobster Roll 🦞 by @heyri 💖 food & lifestyle nyc RECIPE- • lobster: place the live lobster in the freezer for 15–20 minutes to chill and sedate it. bring a large pot of water that will comfortably fit the lobster up to a simmer. set the lobster upside down on a cutting board and, using a sharp chef’s knife, make a firm cut through the head. immediately place the lobster in simmering water and poach for 8–10 minutes until the shell turns bright red and the meat is cooked through. remove and let cool slightly before breaking down. breaking down: using kitchen towels for grip, twist the tail away from the body and pull it free. use kitchen scissors to cut straight down the underside of the tail shell, then peel the shell back and remove the tail meat. twist off the claws and knuckles, then use kitchen scissors to cut through the shells and gently pull out the claw + knuckle meat. remove any cartilage or shell fragments and cut all the lobster meat into bite-sized pieces. • seaweed butter: mix softened room-temperature butter (3 tbsp), flaky salt (½ tsp) + crushed seaweed (4 tbsp). toss the warm lobster meat in the seaweed butter until evenly coated. • lobster salad: whisk together mayonnaise (¼ cup), yuzu rice vinegar (3 tbsp) + flaky salt (1 tsp). fold in diced green apple (½), diced celery (2 stalks) + chopped fresh chives (3 tbsp). gently fold in the seaweed-buttered lobster until well coated. • brioche buns: slice mini brioche buns (6) and toast both sides in a buttered skillet until golden brown + lightly crisp. • assembly: stuff each toasted brioche bun with the lobster salad. top with caviar + fresh perilla leaf ribbons. serve immediately.

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