@davidnelmes: I did NOT see that thing at the time 😱 #pov #abandonedplaces #scary #horror #urbex

DavidNelmes

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Region: GB

Wednesday 23 September 2026 23:07:23 GMT

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Comments

MARK ALLEN :

me be like :

2026-10-23 13:29:17

5276

ivano🌊🫧 :

i got an heart atack

2026-09-24 16:36:18

4096

Tooom :

1st time having heart attack without moving 🤣🤣

2026-09-24 01:04:51

1522

Matti💫 :

You scared me

2026-09-24 19:30:54

1120

Arcz1 :

❌️exploring ✅️speedruning

2026-09-26 00:50:42

508

@shpszx :

nyetrum sebdan badan coo

2026-10-23 12:59:02

1923

Alex🩵🔥 :

I got a Heart attack

2026-09-24 23:57:13

253

Nathan :

"Place looks scary doesn't it?"

2026-10-18 22:41:36

101

Y’🇲🇦 :

J’ai sursauté sans même bouger

2026-10-29 02:27:45

60

GG4220 :

What my phone saw when he turned the corner

2026-09-24 04:02:14

250

ranik001 :

у меня кровь закипела на секунду

2026-10-23 20:15:27

184

eithan 😛 :

rule número 1 of urbe never go alone White urbex

2026-11-08 02:42:33

0

🐊💯🥊Máté🐊💯🥊 :

2026-09-24 17:19:44

120

Ramönli :

2026-09-24 20:07:01

42

Felpham :

I definitely didnt get a heart attack....😔✌

2026-11-09 00:06:26

0

j🔨⚒️🧏🤫 :

bros in Gmod that place like gmod

2026-11-08 13:12:17

0

Andrei :

you are not alone im waching

2026-11-08 15:53:23

0

Elrey Jr p aspacio :

who is this

2026-11-09 23:03:52

0

Thorfin🥷 :

de quien esta alma

2026-10-23 20:09:52

80

Kye :

Did anyone else not react to that but felt a random surge down your body

2026-09-24 19:38:33

138

Michael :

2026-09-24 01:33:26

79

🥳⃢😚⃢😗⃢ :

creo que mi alma abandono mi cuerpo 2 segudos

2026-10-23 00:27:27

16

wheeliety :

Dont worry I got scared for you

2026-09-24 01:40:26

132

🐻‍❄️🤡❤️kiesha🤡❤️🐻‍❄️ :

i had a heart attack

2026-10-27 10:07:55

37

leo :

2026-09-24 20:07:42

9

To see more videos from user @davidnelmes, please go to the Tikwm homepage.

Other Videos

Slow-Braised Beef Shanks with Garlic Butter Onion Gravy Ingredients Beef Shanks – 4 large pieces (about 3–4 lbs) Beef Marrow Bones – 4 small pieces Yellow Onions – 3 large, sliced Garlic – 10 cloves, peeled Olive Oil – 3 tbsp Unsalted Butter – 3 tbsp Beef Broth – 3 cups Dry Red Wine – 1 cup Tomato Paste – 2 tbsp Worcestershire Sauce – 2 tbsp Soy Sauce – 1 tbsp Fresh Thyme – 4 sprigs Fresh Rosemary – 2 sprigs Bay Leaves – 2 Smoked Paprika – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1 tsp Black Pepper – 1 tsp Salt – 1½ tsp, or to taste All-Purpose Flour – 2 tbsp Fresh Parsley – 2 tbsp, chopped Recipe Pat the beef shanks completely dry with paper towels. Season generously on all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder. Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef shanks for 4–5 minutes per side until deeply browned and a rich crust develops. Remove and set aside. Add the butter to the same pot. Stir in the sliced onions and cook for 8–10 minutes until soft, golden, and caramelized. Add the peeled garlic cloves and cook for another 1–2 minutes until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Sprinkle the flour over the onions and garlic. Stir continuously for about 1 minute to create a flavorful base that will help thicken the gravy. Pour in the red wine and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release all the delicious browned bits. Slowly add the beef broth and soy sauce. Stir well, then add the fresh thyme, rosemary, and bay leaves. Return the browned beef shanks to the pot, arranging them among the onions and garlic. Add the marrow bones and spoon some of the rich liquid over the meat. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (163°C). Braise for approximately 3–3½ hours, turning the beef once halfway through cooking. Check the beef after 3 hours. It should be incredibly tender, nearly falling apart, with a fork sliding easily into the meat. Continue cooking if necessary. Carefully remove the beef shanks and marrow bones. Discard the bay leaves and herb stems. Let the sauce simmer uncovered for 5–10 minutes if it needs additional thickening. Return the beef to the rich onion and garlic gravy. Spoon the glossy sauce generously over every piece, making sure the meat is beautifully coated. Garnish with freshly chopped parsley and a little fresh thyme. Serve hot with mashed potatoes, creamy polenta, or crusty bread to soak up every drop of the incredible gravy. Follow for more delicious homemade comfort food recipes!

Slow-Braised Beef Shanks with Garlic Butter Onion Gravy Ingredients Beef Shanks – 4 large pieces (about 3–4 lbs) Beef Marrow Bones – 4 small pieces Yellow Onions – 3 large, sliced Garlic – 10 cloves, peeled Olive Oil – 3 tbsp Unsalted Butter – 3 tbsp Beef Broth – 3 cups Dry Red Wine – 1 cup Tomato Paste – 2 tbsp Worcestershire Sauce – 2 tbsp Soy Sauce – 1 tbsp Fresh Thyme – 4 sprigs Fresh Rosemary – 2 sprigs Bay Leaves – 2 Smoked Paprika – 1 tsp Garlic Powder – 1 tsp Onion Powder – 1 tsp Black Pepper – 1 tsp Salt – 1½ tsp, or to taste All-Purpose Flour – 2 tbsp Fresh Parsley – 2 tbsp, chopped Recipe Pat the beef shanks completely dry with paper towels. Season generously on all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder. Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef shanks for 4–5 minutes per side until deeply browned and a rich crust develops. Remove and set aside. Add the butter to the same pot. Stir in the sliced onions and cook for 8–10 minutes until soft, golden, and caramelized. Add the peeled garlic cloves and cook for another 1–2 minutes until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Sprinkle the flour over the onions and garlic. Stir continuously for about 1 minute to create a flavorful base that will help thicken the gravy. Pour in the red wine and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to release all the delicious browned bits. Slowly add the beef broth and soy sauce. Stir well, then add the fresh thyme, rosemary, and bay leaves. Return the browned beef shanks to the pot, arranging them among the onions and garlic. Add the marrow bones and spoon some of the rich liquid over the meat. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (163°C). Braise for approximately 3–3½ hours, turning the beef once halfway through cooking. Check the beef after 3 hours. It should be incredibly tender, nearly falling apart, with a fork sliding easily into the meat. Continue cooking if necessary. Carefully remove the beef shanks and marrow bones. Discard the bay leaves and herb stems. Let the sauce simmer uncovered for 5–10 minutes if it needs additional thickening. Return the beef to the rich onion and garlic gravy. Spoon the glossy sauce generously over every piece, making sure the meat is beautifully coated. Garnish with freshly chopped parsley and a little fresh thyme. Serve hot with mashed potatoes, creamy polenta, or crusty bread to soak up every drop of the incredible gravy. Follow for more delicious homemade comfort food recipes!

Mẹ nào có con nhỏ hay là muốn cai bỉm cho con thì nhất định phải sắm thêm tấm lót chống thấm này nha. Nó tiện lắm ý #tamlotchongtham #tamlotchongthamchobe #mienglotchongtham #mevabe #mebimsua

Mẹ nào có con nhỏ hay là muốn cai bỉm cho con thì nhất định phải sắm thêm tấm lót chống thấm này nha. Nó tiện lắm ý #tamlotchongtham #tamlotchongthamchobe #mienglotchongtham #mevabe #mebimsua

@Noel Hayase (FRUITS ZIPPER) は今朝ぎっくり腰になりました🥺🥺

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When drodot🗿#vario125 #variomodifikasi #fyp #foryou #foryoupage

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Chukail meadows swat ⛰️

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