EPTLet me know if you made an attempt on it, subscribe to my channel (food.log) if you have not already, updates every week.
with love
--evan
tutorial for stir fried flat bread! (炒饼)
| Blogs > evanthebouncy! |
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evanthebouncy!
United States12796 Posts
Let me know if you made an attempt on it, subscribe to my channel (food.log) if you have not already, updates every week. with love --evan | ||
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rabidch
United States20289 Posts
vegetarian is not necessarily accepting of eggs | ||
Nixer
2774 Posts
On August 29 2015 20:57 rabidch wrote: "asian fusion bullshit" lol vegetarian is not necessarily accepting of eggs Vegetarian ≠ Vegan. | ||
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Froadac
United States6733 Posts
Just tried it. What shoudl the consistency of hte bread be? | ||
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Torte de Lini
Germany38463 Posts
Personally, 30 minutes is a bit long for a cooking video, maybe you can cut some bits out to shorten it to the core moments that the viewer would want to see? | ||
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Ler
Germany543 Posts
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rabidch
United States20289 Posts
there are many vegetarians who do not eat eggs but are not vegan | ||
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Nixer
2774 Posts
On August 30 2015 09:06 rabidch wrote: there are many vegetarians who do not eat eggs but are not vegan Really? Well that's uninteresting. | ||
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yookstah
Australia655 Posts
On August 29 2015 20:57 rabidch wrote: "asian fusion bullshit" lol vegetarian is not necessarily accepting of eggs I think this is being a little bit pedantic, here. Nice video evan! Good to see something different posted in the blogs; especially food. yums! | ||
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Alpino
Brazil4390 Posts
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evanthebouncy!
United States12796 Posts
On August 30 2015 04:08 Froadac wrote: This seems counterintuitive to my western tastes but I may make an attempt at it this week. It looks fairly quick and easy. Just tried it. What shoudl the consistency of hte bread be? well it should be supple but not soggy, it could be bit on the dry side, but i find it being too dry can make it hard to swallow. | ||
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evanthebouncy!
United States12796 Posts
On August 30 2015 23:01 yookstah wrote: I think this is being a little bit pedantic, here. Nice video evan! Good to see something different posted in the blogs; especially food. yums! <3!! I always post food stuff once every weak at least, so look out for them | ||
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Froadac
United States6733 Posts
On August 31 2015 14:06 evanthebouncy! wrote: well it should be supple but not soggy, it could be bit on the dry side, but i find it being too dry can make it hard to swallow. Alright, excellent. It was supple but not soggy. It seemed like it was a bit textureless but I'm somewhat to blame for using bok choy (all I had around and it is theoretically cruciferous XD) Pretty meaty tasting though. | ||
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Zealos
United Kingdom3575 Posts
On August 30 2015 09:06 rabidch wrote: there are many vegetarians who do not eat eggs but are not vegan yeah, but they're vegetarians that do not eat eggs?? theres people who aren't vegetarians that dont eat eggs, its nothing to do with it lol | ||
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Froadac
United States6733 Posts
https://en.wikipedia.org/wiki/Lacto_vegetarianism | ||
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MrCon
France29748 Posts
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evanthebouncy!
United States12796 Posts
On August 31 2015 17:58 Froadac wrote: Alright, excellent. It was supple but not soggy. It seemed like it was a bit textureless but I'm somewhat to blame for using bok choy (all I had around and it is theoretically cruciferous XD) Pretty meaty tasting though. yeaaah bok choy is super watery and I'd imagine it's a mess in the pot once you cooked it for awhile and all the water came out. | ||
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Rainling
United States456 Posts
On August 30 2015 07:27 Torte de Lini wrote: Looks good (: Personally, 30 minutes is a bit long for a cooking video, maybe you can cut some bits out to shorten it to the core moments that the viewer would want to see? I don't agree. First, it's 15 minutes long, not 30 minutes. In the video he's constantly giving helpful advice in terms of how to prepare the food, which would be cut out if the video were to be shortened. He's always doing something with the food so there's useful visual information if you want to figure out how to make it properly yourself. It would also take a fair amount of effort for him to edit it while retaining the useful stuff. Also if you want to skip bits you can always just skip forward through the video. There are lots of cooking resources where they just tell you the basics (see Gordon Ramsey) but as you can see they leave a lot of things unexplained and it's easy to go astray without knowing why. So I like this because I feel like I can see how the dish is actually made from start to finish and there's more time to explain the thought process behind it so I feel competent making similar dishes as well as the particular dish in the video. | ||
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evanthebouncy!
United States12796 Posts
But Torte is right in saying some parts are bit long. I'll just say the only cutting I'll be doing is by improving my skills in the mechanics of chopping and preparing while presenting. Once I become a true pro it really should take shorter time overall, but not from editing the video, but from my improvement as a cook. The videos have been getting shorter as I am already better at optimizing the routes to make sure everything line up, such as boiling / heating on the stove while cutting etc. But my skill can get better still, so please be patient with me and together we can improve. | ||
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Torte de Lini
Germany38463 Posts
On September 02 2015 09:35 Rainling wrote: I don't agree. First, it's 15 minutes long, not 30 minutes. In the video he's constantly giving helpful advice in terms of how to prepare the food, which would be cut out if the video were to be shortened. He's always doing something with the food so there's useful visual information if you want to figure out how to make it properly yourself. It would also take a fair amount of effort for him to edit it while retaining the useful stuff. Also if you want to skip bits you can always just skip forward through the video. There are lots of cooking resources where they just tell you the basics (see Gordon Ramsey) but as you can see they leave a lot of things unexplained and it's easy to go astray without knowing why. So I like this because I feel like I can see how the dish is actually made from start to finish and there's more time to explain the thought process behind it so I feel competent making similar dishes as well as the particular dish in the video. You can shorten the video without cutting out all the helpful tips. It's just a question of format, editing and even small text graphics if he wants to go the extra mile. 15 minutes can be good, but if it's at one angle and three scenes (5:45 - Scene 1, 13:12 - Scene 2, 14:53 - Scene 3) it can feel drawn out and longer than how it really is. Overall, I felt it was good and it can be expanded more and more as evan gets more comfortable. On September 02 2015 11:33 evanthebouncy! wrote: ^ thanks for the kind word, that is exactly my sentiment while making these videos to keep it real-time. I record everything where I'm doing something, and cut when I'm not doing but merely waiting (for instance boiling something or waiting on a stew). But Torte is right in saying some parts are bit long. I'll just say the only cutting I'll be doing is by improving my skills in the mechanics of chopping and preparing while presenting. Once I become a true pro it really should take shorter time overall, but not from editing the video, but from my improvement as a cook. The videos have been getting shorter as I am already better at optimizing the routes to make sure everything line up, such as boiling / heating on the stove while cutting etc. But my skill can get better still, so please be patient with me and together we can improve. I love cooking shows, so I'll be watching! | ||
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Froadac
United States6733 Posts
On September 01 2015 20:14 evanthebouncy! wrote: yeaaah bok choy is super watery and I'd imagine it's a mess in the pot once you cooked it for awhile and all the water came out. Yeah. Redid w/ cabbage. Was quite good. | ||
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Slardar
Canada7593 Posts
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