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▬Contents of this video▬
00:00 - Introduction
00:08 - Macaulay Culkin
00:50 - Lark Voorhies
01:28 - Jeremy Miller
01:56 - Haley Joel Osment
02:22 - Sean Astin
02:57 - Taran Noah Smith
04:13 - Josh Saviano
04:41 - Dustin Diamond
05:32 - Mara Wilson

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10 Child Celebs Who Aged Badly!

Silvermine Bar & Jade Court Chinese Restaurant

The Silvermine Bar is Nenagh's Premier Live Music & Sporting Venue. Supporting all Local Gaa, Soccer, Rugby & Camogie Clubs.
Open Every Morning From 11am with all Live Sports Shown on our 3 Big Screen Televisions & Live Music Every Weekend.
The Silvermine Bar hosts a very relaxed atmosphere with plenty of friendly faces including The Ould Fella, The Young Fella, and everyone in between!!! It is the type of pub where you can have a party not to be forgotten, a wild night out with your mates, or just a few sociables with friends!!!
The one unusual feature about this pub is that it is attached to the Top Class Jade Court Chinese Restaurant. If you want to Wine & Dine this is the place to go .This Is Nenaghs Longest And Most Established Chinese, Theres nothing like a few pints after a Chinese.
You can contact us on 067 / 41499 or Facebook

Jade Court Chinese Restaurant is a Top Class Restaurant which offers over 130 Oriental delights ranging from Exotic King Prawn to Duck with Ginger & Spring Onion and Chicken Wings with Chilli & Salt.
Jade Court is ideally located just off Nenagh Towns Main Street.
It is open from 5pm -- 11pm Daily with a home delivery service available throughout the evening.
Jade Court Offers an Early Bird Menu Mon -- Fri from 5pm -- 8pm and our ala-carte menu is available from 5pm -- 11pm daily.
SPECIAL OFFERS AVAILABLE FREQUENTLY - Jade Court Mixed Platter from €9.95 -Select any 6 From the following choices: Spring Rolls, Barbeque Spare Ribs, Chicken Wings, Skewered Chicken / Beef, Fried Crispy Wantons, Shredded Chicken, Chicken Balls, Curry Puff, Exotic Smoked Chicken Sesame Prawn Toast, Fried Calamari - 4 Sauces Served on the Side - Only €9.95 Or €13.95 Includes a Bottle of House Wine per Couple - Must Be Booked in Advance

Jade Court also specialises in Large Group bookings with the option of a buffet menu & outdoor catering buffet style of finger food.
You can contact us on 067 / 41544 or Facebook

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Chicken soup 101

Thanks Allform for sponsoring! Click here for 20% off the sofa of your choice! We chose the whiskey leather three-seater with chaise.

This is not a recipe. Here's some general guidance for making a chicken soup:

Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.

Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.

While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.

Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.

If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want — it'll expand 2-3x as it cooks.

While you're waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.

Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.