HARDLINE - Kamov KA-50 for DCS World 

1:37 was just epic. Awesome work!

I get back to this video once in a while. SO GOOD. BRING MORE MAN!!!

i really love the image processing you do, top quality. Keep 'em coming :)

Watching this, I whant to buy the KA-50 😅😅

wonderful video with a beautiful helicopter 👌👌👍👍

Dude, I love the rgb split and visuals! Gimme more!

🔥🔥🔥

Какой же он красивый😢жаль что в серию не пошел

Awesome video! Just started flying the Blackshark myself. ;)

Great directing!

Очень круто и атмосферно!👍

Wow! Quite epic! Well done!

All I want is Freaking Sharks with Freaking Laser beams attached to their Freaking Heads! :D

Fry 100g guanciale, add 350g pasta to the pan & swirl in the fat, add thick mix of 100g pecorino, 4 eggs(+1yolk for rich flavour), ton of pepper, pasta water take off heat, stir, serve fresh

I wish I could get the game looking this good on my own RTX setup. But regards the KA helicipter in over 6,000 hrs play DCS since lunch. I only spent 2hrs in the KA-52, since I bought it at lunch, favouring other vehicals. I'm going to have to give her more time.

Meno male nel suo abbigliamento più consono , una mise Gay ! Gerry Scotti finalmente vero ( con una erre è scritto " vero " , non so se lo avete notato ) .

Hey man, i just want to say I love the coloring in all your videoss. May I ask if whether you utilize color grading mostly or do you use ReShade as well?

I would like DCS to be seen with these color tones. It feels so much more real. The colors in dcs are very cartoonish. Beautiful job. What happened to the video of the p47 thunderbolt?

Cool!

👍👍👍👍👍👍👍👍👍👍👍

ماتبيعوا لينا منها

Fry 100g Guanciale, add 350g pasta to the pan & swirl in the fat, add thick mix of 100g pecorino, 4 eggs(+1yolk for rich flavour), ton of pepper, pasta water take off heat, stir, serve fresh

what reshadae are you using? I wish my game looked so good, seriously how do you do this?

K50 😊

Awesome video! Love the yellow filter, makes it feel a tad more authentic. Great job!

1-2 red/brown onion chopped 3 celery stalks chopped 3 carrots chopped 500g pork mince 500g beef mince 1L Italian tomato passata 400g peeled tomatoes 150g tomato paste Extra virgin olive oil 1 glass red wine 1 mug full cream milk Salt and pepper 1-2L water boiled Starting with a soffritto. In a big pot, cook the onions on medium heat, generous amount of olive oil. Cook till glossy, add carrots and celery cooking 4-5 min. Low heat. Add around 110ml red wine, simmer until the wine evaporates. Add mince, break up, brown, season with salt and pepper. Add the rest wine. When all the fluids evaporate , add the passata, wash out the bottle with water to add to the sauce . Add tomato paste & peeled tomatos. Cook for 4-5 hours. The longer the better. Add water every so often when the sauce is looking dry or cook with a lid. After 1-2 hrs. season with salt and pepper to taste. Lastly, add a cup of milk, to round out the taste and remove some of the acidity. Serve, and enjoy.