You did an excellent job presenting this. Your tripod would have made not only a great addition, but would also allow you to actually work with both hands. Leaving the camera rolling, and post-processing with a dissolve to show the finished product after things are mixed or added, would have been great. But I seriously think you ought to start making this kind of a series, call it "Cooking For Millennials" or even "Cooking With A Millennial". Would drive views from your kind. You definitely did give all the guidance and held the viewer's hand the entire way through. If it were me, I would have done this with the tripod and some nice edits here and there. Might even go so far as to put up a recipe screen where the ingredients are on screen. But these days it's kind of unnecessary. Back in my day, sonny boy, TV shows were just that, TV shows, and there was no pausing, rewinding, or anything else. You missed it, you missed it, and that was that. You learned to write FAST when cooking shows were on and you wanted the recipe. These days, showing the recipe on screen takes up valuable commercial time. How far we've regressed. There was one ingredient missing--scallionts! Excellent to put on top. Adds flavor as well as visual appeal. While this can sort of serve as a meal in and of itself, it was more-or-less offered to accompany other items, as part of a whole spread or Smörgåsbord as we used to say. Goes great for holidays, get-togethers, and when _The Big Game_ is on TV, though for that I prefer actual wings instead.
Thanks! Details are always a big importance for my videos as ya know. I was very much debating using the tripod for this, I decided not to after I knew that there were gonna be some parts where moving the camera would be best, and it would be a lot of work taking the camera off and back on it, as well as making sure the tripod wouldn't get in the way. It would have been more "polished" with it, but it still showed everything it needed to. Yeah the recipe itself I feel is most appropriate for the video description. I know, not everyone reads them, but how often have you and I gotten comments in regards to something in the videos, and you can clearly see they didn't even watch it! Believe me, even as a kid I remember if you didn't have something recorded on tape, good luck finding it again, at least for a while. Scallions aren''t needed in Connecticut hun! Believe it or not, I actually have eaten them before! I used to have them back when in my mom's salads, but the taste, eh, wasn't all that great I thought.
@@Sharkie626 I used to hate using a tripod, now I use it almost exclusively, and don't do anywhere near as much handheld stuff. It was like a switch clicked one day for me. They didn't watch it, didn't watch even 30 seconds of it, and of course never read the prescription, yet are asking questions. In order, of course, to be spoon-fed the answers. Doesn't work that way, sorry! Well a sharp onion taste you don't like. That we know. That's why I wanted to make some for you so you could see how good they actually CAN taste. That's actually the biggest problem with parents and trying to get their kids to eat vegetables. Myself, I never had a problem with them. But I can tell you that onion and garlic, raw, are quite sharp and pungent and generally can be disagreeable. Cooked, on the other hand, is a completely different thing. But if cooked wrong, you can easily botch it to the point where kids definitely don't like it. Brussels sprouts, broccoli, and cauiflower are all from the same family. They therefore all share something in common--when overcooked, they smell like farts. Very disagreeable to a kid. When cooked properly, quite the contrary, no smell at all. In the old days, a common way of preparation was simply boiling them. Not only does it overcook them, but it also draws a lot of nutrients out. Steaming is a better way, in my opinion. These days, there are tons of recipes you can put together in minutes that make vegetables not taste like vegetables.
You know someday Sharkie might be cooking like Gordon Ramsay.
As he would say, "Oh my god....."
@@Sharkie626 I even would say that!
@@jaykay18 Do me a favor, you, you, and you....GET OUT!
"Fucking delicious".
@@DoomVideoVault It sure was! :D
You did an excellent job presenting this. Your tripod would have made not only a great addition, but would also allow you to actually work with both hands. Leaving the camera rolling, and post-processing with a dissolve to show the finished product after things are mixed or added, would have been great. But I seriously think you ought to start making this kind of a series, call it "Cooking For Millennials" or even "Cooking With A Millennial". Would drive views from your kind. You definitely did give all the guidance and held the viewer's hand the entire way through.
If it were me, I would have done this with the tripod and some nice edits here and there. Might even go so far as to put up a recipe screen where the ingredients are on screen. But these days it's kind of unnecessary. Back in my day, sonny boy, TV shows were just that, TV shows, and there was no pausing, rewinding, or anything else. You missed it, you missed it, and that was that. You learned to write FAST when cooking shows were on and you wanted the recipe. These days, showing the recipe on screen takes up valuable commercial time. How far we've regressed.
There was one ingredient missing--scallionts! Excellent to put on top. Adds flavor as well as visual appeal. While this can sort of serve as a meal in and of itself, it was more-or-less offered to accompany other items, as part of a whole spread or Smörgåsbord as we used to say. Goes great for holidays, get-togethers, and when _The Big Game_ is on TV, though for that I prefer actual wings instead.
Thanks! Details are always a big importance for my videos as ya know. I was very much debating using the tripod for this, I decided not to after I knew that there were gonna be some parts where moving the camera would be best, and it would be a lot of work taking the camera off and back on it, as well as making sure the tripod wouldn't get in the way. It would have been more "polished" with it, but it still showed everything it needed to.
Yeah the recipe itself I feel is most appropriate for the video description. I know, not everyone reads them, but how often have you and I gotten comments in regards to something in the videos, and you can clearly see they didn't even watch it! Believe me, even as a kid I remember if you didn't have something recorded on tape, good luck finding it again, at least for a while.
Scallions aren''t needed in Connecticut hun! Believe it or not, I actually have eaten them before! I used to have them back when in my mom's salads, but the taste, eh, wasn't all that great I thought.
@@Sharkie626 I used to hate using a tripod, now I use it almost exclusively, and don't do anywhere near as much handheld stuff. It was like a switch clicked one day for me.
They didn't watch it, didn't watch even 30 seconds of it, and of course never read the prescription, yet are asking questions. In order, of course, to be spoon-fed the answers. Doesn't work that way, sorry!
Well a sharp onion taste you don't like. That we know. That's why I wanted to make some for you so you could see how good they actually CAN taste. That's actually the biggest problem with parents and trying to get their kids to eat vegetables. Myself, I never had a problem with them. But I can tell you that onion and garlic, raw, are quite sharp and pungent and generally can be disagreeable. Cooked, on the other hand, is a completely different thing. But if cooked wrong, you can easily botch it to the point where kids definitely don't like it. Brussels sprouts, broccoli, and cauiflower are all from the same family. They therefore all share something in common--when overcooked, they smell like farts. Very disagreeable to a kid. When cooked properly, quite the contrary, no smell at all.
In the old days, a common way of preparation was simply boiling them. Not only does it overcook them, but it also draws a lot of nutrients out. Steaming is a better way, in my opinion. These days, there are tons of recipes you can put together in minutes that make vegetables not taste like vegetables.