BUSIEST Day of 2023 in Microsoft Flight Simulator! (with ATC) Cross the Pond Eastbound
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- Опубліковано 29 лис 2023
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War Thunder is a highly detailed vehicle combat game containing over 2,000 tanks, aircraft, and ships spanning over 100 years of development. Immerse yourself in dynamic battles with an unparalleled combination of realism and approachability.
• Event (Cross the Pond 2023)
Cross the Pond event is a twice-yearly event featuring complete ATC service on both sides of the Atlantic. British Airways "Speedbird" flight 3415, Boeing 747-800 Intercontinental service from London Heathrow (EGLL) to Lisbon Int'l Airport (LPPT). Recorded on the VATSIM network in Microsoft Flight Simulator. Austin joins us as Virgin Atlantic flight 25, a Boeing 787-900.
• Aircraft (Salty Simulations 747-8)
github.com/saltysimulations/s...
• Headset (Turtle Beach Stealth 700)
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• My Links
Merch: Airforceproud95.store
Twitter: / airforceproud95
Instagram: / airforceproud_95
Thanks for watching boss. - Розваги
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tfw i just got blown up in low tier tanks before reading this
hey, where can I see you live?
Hey there can you tell me about the sex you had with airplane?
Can airplanes have sex?
Care to hear about our lord and savior?
I like how your British accent progressively evolved into an Australian one through your departure from London.
He went from Harry Potter to Aussie convict in less than 5 minutes!
All true. I'm just wondering if HE noticed 🤣😂
NOT calling anyone out. I do the same thing in the US South after living there for 10+ years
It sounded South African to me.
Yeah I concur with the South African assessment
as an aussie, i agree with the south african assessment
That poor crashed plane in 4:45 got ignored really fast, no emergency vehicles, help or a priest 😂
"@AntaresM1911, they bought their tickets, they knew what they were getting into. I say, let 'em crash.
"Sounds like a personal problem..."
@@paladin677 I just want to tell both good luck, we're all counting on you
It was a skill issue 😂
Apparently it was only a virtual crash. didn’t harm their plane.
I miss the hot air balloons doing 400KTS
Coming soon to MSFS2024! 😬
Me too!
How the flying heck did hot air balloons even manage to go 400 Knots? Or even keep up with an F/A-18C/E going over Mach 1.3 in FSX? I know the game was still old but you'd figure even then they would want to prioritize realism
I mean this as a compliment, I use your long-flight videos to get to sleep. When my mind can't shut up about stressful things there is something about your calm, professional voice, the chatter of the ATC, the white noise of the plane in flight that can finally make it ok to sleep. Don't get me wrong, your funny stuff is why I started watching you, but discovering that these more straight forward videos can let me finally rest after fighting to sleep for hours and hours has been very nice. Thank you.
Dude, I do this with every FS UA-camr. Plane noise and radio chatter put me right to sleep.
I also recommend Vitamin D, good diet, reduce blue light at night, and go to bed before you actually intend to go to sleep ;) gotchoo buddy!
Google "listen to the clouds". Great service where you can stream real ATC combined with calm music or white noise (Or just the ATC).
I might make a like 8 hour compilation audio clip just for this reason, assuming no one beats me to it
Same. It complicates things when I get behind the actual stick of a real plane tho...whoops
The weather in London is as realistic as it gets 😀
Remember kids, no matter how hard life gets, flight sim is always the answer
Also remember, when the going gets tough…give up.
man i be trying but i’m still learning it’s hard 😭
@@ha-nn2qe Assuming you are talking about flight sim, you'll get there eventually. I struggled with the pmdg 737 but after a few videos and lots of experience, I can operate it with SWA procedures by memory.
@@Mid-Michigan-OutdoorsI’m learning it right now, pretty simple plane but planning in the FMC is rough lol. Im using ryanair procedures hahah
"The humble beet is the answer to all riddles."
-Rolf
'follow the traffic, go through the wind, it's virtual, its not gonna kill your plane' 7:18...I want that on a t-shirt...
lol, i mean the pilots do want ultra realism
I love how he adopts a slight British accent while talking to the London ATC... LOL
U know things will get fun and chaotic when Austin is in the video
So much memories of Vatsim vids, first the virtual storm, next the pandas, then the LNAV trying to take Airpotato95 out of the sky
Happy Cross the Pond week!
Love the London controllers. They always do a fantastic job even with all the traffic they get. Never had a bad time flying in or out of there.
Also love seeing some more subtitles again and with the nice motion tracking.
I miss groundpound69. He was a weird Florida man but, we didn't know how much we needed him until he was gone. Elephant.
your British accent is so funny you're the best person in the world
thanks how much do I owe you
@@Airforceproud95 omg I can’t believe you replied to me I’m your biggest fan I’ve been watching your videos for years the fsx ones were funny and the msfs ones are enjoyable!
@@Airforceproud95Big fan. Keep doing what you're doing man ❤
@@Airforceproud95 are you taking the piss or is this empathetic accent or "Unconscious Accent Mimicry"??? Everyone does it.
@@jamesjross pretty sure he just does it for fun, this isn't the first time he's done an accent
I was controlling CTP Eastbound on Bradley Ground and it was honestly really fun
Unlicenced Tug operator?. 1:52 I think just a pilot using the 1980s pushback technique
You're a skilled creator, a really good mix of piloting, instruments, communications and fun/humour in a quick vid.
I want more conversations between Austin and AFP in cruise! 👌
Was not prepared for RoyalAirForceProud95
Recently while thrifting found a copy of Microsoft Flight Simulator X, I've been enjoying flying the training missions
it's 4 quid on steam rn and it works on windows 10, if you're poor like me, i highly recommend it
@@colonthree88 Ya I saw that, I am tempted but... Microsoft malware 10 is bad enough I really don't want to welcome there DRM in my system too lol. I've heard the physical copy well run on 10 too
I’m playing MS FS 40th Anniversary Edition, hopefully won’t need to spend a fortune on a new system when the new MSFS 2024 comes out
Very impressed by your British accent, a solid 8/10 - miles better than most Americans' attempts that I've heard. Nice video too :)
Great flight as always, 'twas a great day for flying. I did CTP this day, what a grueling 9 hour flight.. and what a lovely moonshot @ 14:51
Nice just flew across the pond today with BA in an a350 to Vancouver. Plenty fog aswell and traffic with hefty delays
Glad to come to Portugal!! Im from Lisbon !! Cherrs
The sheer confident, casual and convincing nature of that British accent makes me think Mr Proud is a spy in his spare time.
Great video as always - beautiful visuals especially! MSFS still blows my mind how good it looks.
LOL Austins "yup" after AFP noticed how insane the traffic is had such a sad tone to it.
😂😂 "We crashed"
Been watching this dude for like 7years now, absolutely insane.
Welcome to Lisbon, my good sir! Next time choose Oporto as landing airport and I'll pick you up!
Isn't Oporto a fast food restaurant?
beautiful, love this! thank you ;)
I remember this day, if I departed just a couple of minutes earlier our flight paths would of crossed I was flying CTP Melbourne to Amsterdam, I thought the day was finally arrived I was in a airforceproud video guess I need to wait longer 🤣
i wish you where back flying with the community used to be fun but good job on vatsim. have a nice day
Much prefer this style of video, still funny, still entertaining but I do prefer and appreciate the effort towards realism. The hot air balloon stuff was alright but personally my taste is for more of this.
all of those landings were sick!!!
Absolutely love these videos!
Need to get some more uploads, your videos are hilarious
this is the best video I've seen in my entire life
Requesting IFR in War Thunder was your first mistake, should have requested VFR
Great point
Nothing like sitting down and watching some MSFS content from the goat GP69 🔥🔥
Awesome seeing the Kenya Airways 777 at 1:19 🤩
🇰🇪
got to love the british accent talking to atc 😂
i honestly love these VATSIM videos ❤ awesome as always! Happy to hear those Pandas had the opportunity to walk around mid flight, that’s very important to their wellbeing.
I like when he does the random voices inside the cabin and somebody’s complaining
groundpound69 never disappoints
You do what you got to do and what you like to do but I'm going to be completely honest I totally miss the tomfoolery including high speed passes of hot air balloons...
I do, too. I love these, but I wish he did both. The super quick wit he'd fire off was my favourite.
Same.. gotta love the Steam edition ;)
Glad to see I'm not the only one who wobbles a bit on the glide slope. I was actually getting better at landing, but have regressed. I think it was the fact that I put a Spirit livery on my A320 one day. It's gone to sh*t ever since then.
Great video! Thanks for the content!
CROSSING THE POND BABEEEYYY!! i'm proudly sacrificing my last mobile data for this video
you crossed the pond in 18mins ? well done
babe wake up
another afp video dropped
great video as always! on point though: KLM's will often do routes throughout Europe, leaning heavily towards Norway, Sweden, and Denmark... They don't just serve Amsterdam/Netherlands. :D Keep up the great content!
I love these videos but i hate to say it, you should bring back ATC videos. Those were a hoot to watch
Always a good day when I get that upload notification!
Another fine video sir. If you and the guys got a chance, another video of a lunch flight would be appreciated too. Keep up the good work!
“Getting their salad tossed”. Less than a minute later “let’s talk about Jesus Christ”
Nothing but the best transitions from AirLordAndSaladTosser69
I bought a radio just so I can join Vatsim, I have yet to join, and watching this makes me wanna learn soon. Flying by yourself is starting to get old and this looks so fun.
That landing had more butter than a Paula Dean recipe.
That was great, I'm glad you've managed to get to Portugal with essential supplies of our HP Sauce, it was getting dicey.
If you love windfarms, make a flight to EHAM (Amsterdam Schiphol). Just off the west coast of The Netherlands there are multiple. Make an evening flight and see all the red strobes on top.
had a stressful ass day. this is the cure. thanks BOSSMAN
Would love to see more routes inside europe or asia :)
Love the videos! Keep up the great work! Want to meet you on vatsim one day.
Always nice to see another GroundPound69 video.
I know nothing of airplanes not modern nor old but airforceproud95 makes it interesting 5/5 as always
Just keep your eyes open for that balloon going at Mach 2.
Flew FS years ago and thinking about getting back into it. How are you getting ATC and having live discussions with them. Is that an add on? Thanks for the awesome vids.
Love these videos
Love these videos!
that -500 landing xD
I hate getting shot down when requesting IFR clearance.
thanks skyguy25, great video!
I was on this flight!! It was crazy!!!
Video #3 of asking GroundPound69 to fly some vintage planes i.e. Concorde, 707, Bae-146, DC-3, DC-10, etc.
Hell to the yes these are great
YES
Yay! Bit butter innit? Great flight! 🎉🎉
Corny
Bloody good show
Thanks mate
Waiting for an ocean crossing in a hot-air balloon...
Such a pity that you approached from east, west side approach in Lisbon is one of the most beautiful in Europe, you should try it and let me know :D
Happy holiday, but yeah, we have to de-ice the entire plane for safety reason
I think you should to flight to the Santas Town (Rovaniemi) During december
1:55 Jokes on you, I AM a licensed Tug operator! Idk how many A/C pushes I've done over the last 10 years! Everything from A319 to 777s.
I had JUST gotten back into WarThunder this weekend after a long time away. Dammit.
Very convincing accent! Well done. Awesome video.
Thanks for the amazing content captain!
Looking forward to meeting you someday
That game is soo cool
Aircock pound 69!! Good to see you again
Please do a flight from SYD to LAX or vice versa
Anyone else notice he turned on the seatbelt sign after turbulence even though he’s in a cargo plane.
G'day mate! Put another shrimp on the barby! 🤣
every time i hear a War Thunder sponsorship start i immediately go into the Family Guy death pose
"And a brief moment to talk about Jesus Chr...or uhhh...War Thunder!" OMG, that tickles me. I love this channel. Every video is just a rip roarin' good time.
That British accent is so perfect i thought you hadn't said a word for the first couple mins
7:15 welcome to steam edition.
Airforceproud95 accent kick'n ass 😁
Don't forget to make your connecting flight in Lisbon within 5 minutes. Have a good day international travelers lol
how do you do so that you can see the correct aircraft type of the other pilots
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste.[1] Food coloring is sometimes added to butter.[2] Rendering butter, removing the water and milk solids, produces clarified butter, or ghee, which is almost entirely butterfat.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15+1⁄4 oz/US pt).[3] It generally has a pale yellow color but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal's feed and genetics, but the commercial manufacturing process sometimes alters this with food colorings like annatto[4] or carotene.
Etymology
Butter spread on a crumpet
The word butter derives (via Germanic languages) from the Latin butyrum,[5] which is the latinisation of the Greek βούτυρον (bouturon).[6][7] This may be a compound of βοῦς (bous), "ox, cow"[8] + τυρός (turos), "cheese", that is "cow-cheese".[9][10] The word turos ("cheese") is attested in Mycenaean Greek.[11] The latinized form is found in the name butyric acid, a compound found in rancid butter[12] and other dairy products.[13]
Production
Main article: Churning (butter)
Churning cream into butter using a hand-held mixer.
Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different consistencies, mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats.[citation needed]
Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk, although the buttermilk most commonly sold today is instead directly fermented skimmed milk.[14] The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water. Then the grains are "worked": pressed and kneaded together. When prepared manually, this is done using wooden boards called scotch hands. This consolidates the butter into a solid mass and breaks up embedded pockets of buttermilk or water into tiny droplets.[citation needed]
Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol, and three of any of several fatty acid groups.[15] Annatto is sometimes added by U.S. butter manufacturers without declaring it on the label because the U.S. allows butter to have an undisclosed flavorless and natural coloring agent (whereas all other foods in the U.S. must label coloring agents).[16] The preservative lactic acid is sometimes added instead of salt (and as a flavor enhancer), and sometimes additional diacetyl is added to boost the buttery flavor (in the U.S., both ingredients can be listed simply as "natural flavors").[17] When used together in the NIZO method, these two flavorings produce the flavor of cultured butter without actually fully fermenting.[18]
Types
Chart of milk products and production relationships, including butter.
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made in this traditional way (from a fermented cream) is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additional aroma compounds, including diacetyl, which makes for a fuller-flavored and more "buttery" tasting product.[19]: 35
Butter made from fresh cream is called sweet cream butter. Production of sweet cream butter first became common in the 19th century, when the development of refrigeration and the mechanical cream separator[19]: 33 made sweet cream butter faster and cheaper to produce at scale[20] (sweet cream butter can be made in 6 hours, whereas cultured butter can take up to 72 hours to make).
Cultured butter is preferred throughout continental Europe, while sweet cream butter dominates in the United States and the United Kingdom. Chef Jansen Chan, the director of pastry operations at the International Culinary Center in Manhattan, says, "It's no secret that dairy in France and most of Europe is higher quality than most of the U.S."[21] The combination of butter culturing, the 82% butterfat minimum (as opposed to the 80% minimum in the U.S.[22]), and the fact that French butter is grass-fed,[23] accounts for why French pastry (and French food in general) has a reputation for being richer-tasting and flakier.[24] Cultured butter is sometimes labeled "European-style" butter in the United States, although cultured butter is made and sold by some, especially Amish, dairies.
Milk that is to be made into butter is usually pasteurized during production to kill pathogenic bacteria and other microbes. Butter made from raw milk is very rare and can be dangerous because it is made from unpasteurized milk. Commercial raw milk products are not legal to sell through interstate commerce in the United States[25] and very rare in Europe.[19]: 34 Raw cream butter is generally only found made at home by consumers who have purchased raw whole milk directly from dairy farmers, skimmed the cream themselves, and made butter with it.
Clarified butter
Liquid clarified butter
Clarified butter has almost all of its water and milk solids removed, leaving almost-pure butterfat. Clarified butter is made by heating butter to its melting point and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey proteins form a skin, which is removed. The resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom.[19]: 37
Ghee is clarified butter that has been heated to around 120 °C (250 °F) after the water evaporated, turning the milk solids brown. This process flavors the ghee, and also produces antioxidants that help protect it from rancidity. Because of this, ghee can be kept for six to eight months under normal conditions.[19]: 37
Whey butter
Cream may be separated (usually by a centrifuge or a sedimentation) from whey instead of milk, as a byproduct of cheese-making. Whey butter may be made from whey cream. Whey cream and butter have a lower fat content and taste more salty, tangy and "cheesy".[26] They are also cheaper to make than "sweet" cream and butter. The fat content of whey is low, so 1000 pounds of whey will typically give only three pounds of butter.[27][28]
What does you used for yoke and throttle quandrant?
Love the accent! You going to do any more steam / tower episodes? Loved those!
2:43 so... we're not going to talk about the yoke jitter there... okay... ;)