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Going Live at Saturday, Sep 01 7:30pm GMT (GMT+00:00)![[image loading]](http://i.imgur.com/YDQw1.jpg) Week two's information is now out! check it out here http://www.teamliquid.net/forum/viewmessage.php?topic_id=365941HERES THE VOD!! http://www.twitch.tv/samsc2/b/330735606Upvote the reddit! http://www.reddit.com/r/starcraft/comments/z8voa/samsc2_cooking_with_pros_week_1_rootpuck/Hi there again! It's me Samsc2 and i'll be bringing to you something new and hopefully pretty original! The kind gentleman ROOTPuck has decided to let me try to teach him how to cook something amazing! This will be a once a week show just about every single Saturday at 19:30 GMT (+00:00) unless something comes up! I will be attempting to try to teach pro players how to cook very good and easy meals, along with interacting as much with the viewers as possible. I would also like the viewers to follow me along and cook with me  I'll be around to help you if issues happen and something goes wrong for you! Guest! From ROOT Gaming http://wiki.teamliquid.net/starcraft2/ROOT_Gamingtwitter: www.twitter.com/ROOT4ROOTROOTPuck http://wiki.teamliquid.net/starcraft2/PuCK![[image loading]](http://i.imgur.com/yg514.jpg) Twitter: www.twitter.com/ROOTpuCKThe first week's meal will beCajin styled Blackened chicken breast with Fettuccine and Broccoli tossed in Alfredo sauce Recipe Items1 Boneless Chicken Breast (chicken breast is almost always boneless) 1 head of Broccoli 1 lb of Fettuccine pasta 1 pint of Heavy Cream 1 5 oz cont of Shaved Parmesan (usually a round container and don't get the shredded or crumbled) 1 stick of Butter (preferably unsalted) Assorted spices and aromatics Required will be stared * others are optional *Kosher salt Garlic powder Onion powder Cayenne pepper *Fresh cracked pepper (get the pepper melody i/e Red, Pink, Green, Black, White) *Chili powder Chipotle powder Paprika powder Cooking ToolsOven safe pan 2 pots (one for pasta, one for boiling or steaming broccoli) 1 sauce pot Aluminum foil How to watch? check out these places!Stream: http://www.teamliquid.net/video/streams/Samsc2Twitter: https://www.twitter.com/#!/Samsc2Facebook: http://www.facebook.com/Samsc2streamInformation: http://www.teamliquid.net/forum/viewmessage.php?topic_id=352256Why should you watch?You want to learn about cooking and have a great time talking to me Samsc2 the chef. You also get the chance for fan giveaways and even bug ROOTPuck a little bit with questions for him! I will go over in real time how to cook this and even a little history and trivia! If you have any questions, comments, or suggestions please post them here in the thread and I can see about helping you out! If you'd like to be a guest don't hesitate to send me an e-mail at Samsc2stream@gmail.com or PM me on team liquid.
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Looking forward to it man. You should think about releasing vods to youtube, I remember listening to your cast and you were talking about your steak Fajitas, made my mouth water.
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The dish sounds really good! Don't think I can make the live stream though  .
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LOL this is such a good idea definitely will tune in
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I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3
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I will definitely tune in for this ;D
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On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3
cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name
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Wat. I knew you are into cooking Sam, this idea is crazy... but awesome... tuning in.]
~Buddha
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On August 31 2012 10:30 Samsc2 wrote:Show nested quote +On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name
And it's spelt with a 'u'. 
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w00t w00t Cooking tiemz! Thought the first one was going to be LzGamer, but puCK works too! Can't wait to watch <3
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I love this.
Also, I miss Pro at Cooking with Dawei. Best net show ever.
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Awesome idea, I think I'll try to follow along haha~
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On August 31 2012 10:30 Samsc2 wrote:Show nested quote +On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name
Merely a small spelling error - trying to help you clean up your op ^_^. My friends Dad owns (also the cook) a Cajun restaurant. ^_^
It really is a great culture - more than just French and Spanish it encompasses a lot of indigenous American and even African culture - which is why I even cared enough to correct you in the first place!
Good luck with the show ^_^.
To anyone interested - http://en.wikipedia.org/wiki/Cajun
Also - I just remembered this sweet fact - one of the original French immigrants to this area also happened to be the most badassest pirate like ever in history ever - L'Olonnais
http://en.wikipedia.org/wiki/François_l'Olonnais
Like seriously check this guy out - here's a thing he did;
Spain was like mad or something because L'Olonnais and his liberated slave posse held an entire town for ransom - so what do they do? Send a ship after him, right?
"The governor of Havana sent a ship to kill l'Olonnais' party, but l'Olonnais captured and beheaded the entire raiding crew save one, whom he spared so that a message could be delivered to Havana: "I shall never henceforward give quarter to any Spaniard whatsoever."
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Sounds really cool. Good luck sam, I really hope you become more prominent. You definitely deserve it. I love your passion.
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On August 31 2012 11:21 Arghmyliver wrote:Show nested quote +On August 31 2012 10:30 Samsc2 wrote:On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name Merely a small spelling error - trying to help you clean up your op ^_^. My friends Dad owns (also the cook) a Cajun restaurant. ^_^ It really is a great culture - more than just French and Spanish it encompasses a lot of indigenous American and even African culture - which is why I even cared enough to correct you in the first place! Good luck with the show ^_^. To anyone interested - http://en.wikipedia.org/wiki/CajunAlso - I just remembered this sweet fact - one of the original French immigrants to this area also happened to be the most badassest pirate like ever in history ever - L'Olonnais http://en.wikipedia.org/wiki/François_l'OlonnaisLike seriously check this guy out - here's a thing he did; Spain was like mad or something because L'Olonnais and his liberated slave posse held an entire town for ransom - so what do they do? Send a ship after him, right? "The governor of Havana sent a ship to kill l'Olonnais' party, but l'Olonnais captured and beheaded the entire raiding crew save one, whom he spared so that a message could be delivered to Havana: "I shall never henceforward give quarter to any Spaniard whatsoever."
DAMNIT YOUR RIGHT!!! AHHHHHASHASHDASHDAHSDH stupid english I don't wanna spell words right!!!
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So cool
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Sounds awesome, how are we going to see the show?
Like, through webcam on both you and your guest?
Viewing it will kind of be awkward if so
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Hehe so nice! ahha ^_^ good luck with this <3<3
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I take offense to your spelling
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On August 31 2012 12:12 CajunMan wrote:
I take offense to your spelling
Your a spelling!
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On August 31 2012 11:57 Soloturtle wrote:
Sounds awesome, how are we going to see the show?
Like, through webcam on both you and your guest?
Viewing it will kind of be awkward if so
He's going to have a webcam on him in his own kitchen and i'll have a few on me in my kitchen. We'll be talking to each other on skype
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On September 01 2012 06:06 Samsc2 wrote:Show nested quote +On August 31 2012 11:57 Soloturtle wrote:
Sounds awesome, how are we going to see the show?
Like, through webcam on both you and your guest?
Viewing it will kind of be awkward if so He's going to have a webcam on him in his own kitchen and i'll have a few on me in my kitchen. We'll be talking to each other on skype
Haha i just don't understand why u want starcraft2 players to be in ur show cooking? =_=!
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I'm... speechless.
Months ago I dreamed that I was watching "Cooking with Hasuobs" and when I woke up I seriously thought about having my brain checked.
It turns out I was somehow... prophetic?
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On September 01 2012 06:15 MavivaM wrote:
I'm... speechless.
Months ago I dreamed that I was watching "Cooking with Hasuobs" and when I woke up I seriously thought about having my brain checked.
It turns out I was somehow... prophetic?
haha that'd be pretty awesome! I'll see about getting him in the future for ya!
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On August 31 2012 14:10 Samsc2 wrote:Your a spelling!
You're*
Also, getting HasuObs would be da bomb!
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On September 01 2012 06:27 Master of DalK wrote:Show nested quote +On August 31 2012 14:10 Samsc2 wrote:On August 31 2012 12:12 CajunMan wrote:
I take offense to your spelling
Your a spelling! You're* Also, getting HasuObs would be da bomb!
it's just english we ain'ts gotta use it rite
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so it seems the show has to go on about 30 mins earlier!!! Puck has to go do something somewhere sadly so new time is changing to 19:30 GMT (+00:00)
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"I will be attempting to try to teach pro players how to cook very good and easy meals and the first week's meal will be Cajin styled Blackened chicken breast with Fettuccine and Broccoli tossed in Alfredo sauce."
I don't know if I'm just bad at cooking or this isen't really something that easy to do. French fries with a staek, now that is easy, but Cajin styled Blackened chicken breast with Fettuccine and Broccoli tossed in Alfredo sauce seems very complicated.
Good luck with the show tho, hope it works out.
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On September 01 2012 14:43 Ucs wrote:
"I will be attempting to try to teach pro players how to cook very good and easy meals and the first week's meal will be Cajin styled Blackened chicken breast with Fettuccine and Broccoli tossed in Alfredo sauce."
I don't know if I'm just bad at cooking or this isen't really something that easy to do. French fries with a staek, now that is easy, but Cajin styled Blackened chicken breast with Fettuccine and Broccoli tossed in Alfredo sauce seems very complicated.
Good luck with the show tho, hope it works out.
Haha it's actually not that hard believe me just watch it and you'll see. It's really all about not burning cream, don't overcook the chicken/broccoli, and let chicken rest after cooking.
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About to go live very very soon!!!
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WTF????????
i'm so gonna watch this muahah
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Cooking Show+ ROOTPuck= Glorious
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On September 02 2012 04:21 CajunMan wrote:Btw if your gonna cook anything Cajun you have to use http://shop.tonychachere.com/seasonings-c-8030.html you can get it at any walmart. It also tastes good on anything else I put it in almost everything from eggs to spaghetti.
haha I actually just make my own mixes like that. The majority of mixes that you purchase are about 50-70% salt....it's not worth buying especially if you can make your own.
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Anyone else hope to find this guys picture after reading the show title?
+ Show Spoiler +
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TSL with Apollo and Artosis
MoW with Mr and Mrs Ret
And yet I am watching this show.
Loving it!
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On August 31 2012 10:30 Samsc2 wrote:Show nested quote +On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name
This is why I cannot watch anything you do. You get offended over the littlest things and cannot even consider a second viewpoint on something. It shows through in the way you speak. Obviously this is one small example, but if I were you I would work on my tone. You sound very passive aggressive basically all the time.
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On September 02 2012 05:37 Jermman wrote:Show nested quote +On August 31 2012 10:30 Samsc2 wrote:On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name This is why I cannot watch anything you do. You get offended over the littlest things and cannot even consider a second viewpoint on something. It shows through in the way you speak. Obviously this is one small example, but if I were you I would work on my tone. You sound very passive aggressive basically all the time.
You actually seem like you'd be the exact type of person I wouldn't want watching me so thank you.
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On September 02 2012 05:37 Jermman wrote:Show nested quote +On August 31 2012 10:30 Samsc2 wrote:On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name This is why I cannot watch anything you do. You get offended over the littlest things and cannot even consider a second viewpoint on something. It shows through in the way you speak. Obviously this is one small example, but if I were you I would work on my tone. You sound very passive aggressive basically all the time.
What are you talking about? He's simply stating that he won't change the name of the food he's cooking. And why would he?
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Suggestion:
More international version of the recipe items, or maybe just clear it up this time.
Like how much butter is "a stick"
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I'm sorry if you missed the show! I did post up the VOD and even a sum up picture haha.
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On September 02 2012 05:57 zicoz wrote:
Suggestion:
More international version of the recipe items, or maybe just clear it up this time.
Like how much butter is "a stick"
I wound up not even using it haha sorry! Yeah I seemed sorta rushed on this I think I def need to eat first next time
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On August 31 2012 09:56 PolishxThunder wrote:
Looking forward to it man. You should think about releasing vods to youtube, I remember listening to your cast and you were talking about your steak Fajitas, made my mouth water.
yeah I want to start to release more stuff to youtube I just suck at editing down my vods
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Hehe np here in Norway (at least as far as I know) butter Is measured in grams and the metric-system for basically anything that isn't measured in teaspoons or tablespoons so I always have problems when I'm trying a recipe from the net
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For this it was basically a small container of heavy cream, and shaved parmesan. Heat up the cream to boiling then reduce it down by about a third, then slowly pour in the shaved parmesan off heat to incorporate together. Then take a chicken breast and sear them until you get nice brown lines. It's important to know that you don't put any spices on the chicken until the searing is finished then put it into the oven until its done 5-10 mins. The amount of spices is very subjective to how flavorful you want your chicken its all up to you.
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cooking... in my starcraft?
... i like it
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Cool show, where did you learn to cook? Have you left out some ingredients to make it easier for the viewer to follow along?
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On September 02 2012 06:42 goswser wrote:
Sick show :D
Thanks goswser!! Gotta get you on sometime.
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On September 02 2012 06:46 Gamegene wrote:
cooking... in my starcraft?
... i like it
Thanks for watching!! Just gotta get the word out better to everyone who'd want to watch... If only I knew reddit or other stuff better Haha
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On September 02 2012 07:27 Nemireck wrote:
Cool show, where did you learn to cook? Have you left out some ingredients to make it easier for the viewer to follow along?
I went to culinary college in Baltimore Maryland its now called straford university. All the ingredients that I used are at the top it was a pretty easy dish Haha hopefully.
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On September 02 2012 05:37 Jermman wrote:Show nested quote +On August 31 2012 10:30 Samsc2 wrote:On August 31 2012 10:10 Arghmyliver wrote:
I don't want to sound like a dick - but for the sake of cultural sensitivity you may want to change the title of the recipe to "Cajun style Blackened Chicken."
Cheers - sounds like a tasty dish!
<3 cajin is a style of cooking from the southern region of america. It's a amalgamation of french, spanish, and home cooking. Not going to change the name This is why I cannot watch anything you do. You get offended over the littlest things and cannot even consider a second viewpoint on something. It shows through in the way you speak. Obviously this is one small example, but if I were you I would work on my tone. You sound very passive aggressive basically all the time.
and this is why I can't stand TL sometimes. The guy's first post is like "cheers" and " <3 "
Then Samsc2 turns down his idea of changing the name of the dish and he shows his true colours.
Also the name of the dish is not harmful in anyway. It's how it's called in certain places. So for the sake of cultural sensitivity, you should leave it.
btw, I watched part of the show and it's pretty good. Also learn many basic things about cooking that I will definately use. Should get Puck to set up a kitchen cam too, that'll be cool
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*edit double posted by accident
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Ya I saw the list of ingredients. I ask because I'm a cook and noticed a few ingredients that I'm used to seeing in an alfredo missing or simplified. Minced garlic (you used powder), white wine for flavour, no pepper (white pepper goes in almost everything I eat :p) and did you monte at the end? I assumed it was just to make it easier on the viewer to follow along, but I like to ask because different people have specific reasons for doing things the way they do, and I like to keep those reasons in the back of my mind for when I'm cooking on the fly. Some differences between the way I do things have come in handy for different chef's tables that I've had to do in the shits, and I'd never have had those ideas to use if I hadn't asked.
I was also wondering why you specify that you don't season the chicken until after it's seared. Did you cover that in the video, I was only able to skip through it for about 20 minutes. There are probably some things that you've learned in school that I "shortcut" through during my career, since I've just worked my way up through kitchens instead of going to school for it.
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Wow i just watched a VOD of a cooking show with a half naked guy.. wow
Really cool show man even though Puck wasn't really ready to participate it was still pretty fun to watch, you're a fun guy to listen to
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On September 02 2012 07:44 Nemireck wrote:
Ya I saw the list of ingredients. I ask because I'm a cook and noticed a few ingredients that I'm used to seeing in an alfredo missing or simplified. Minced garlic (you used powder), white wine for flavour, no pepper (white pepper goes in almost everything I eat :p) and did you monte at the end? I assumed it was just to make it easier on the viewer to follow along, but I like to ask because different people have specific reasons for doing things the way they do, and I like to keep those reasons in the back of my mind for when I'm cooking on the fly. Some differences between the way I do things have come in handy for different chef's tables that I've had to do in the shits, and I'd never have had those ideas to use if I hadn't asked.
I was also wondering why you specify that you don't season the chicken until after it's seared. Did you cover that in the video, I was only able to skip through it for about 20 minutes. There are probably some things that you've learned in school that I "shortcut" through during my career, since I've just worked my way up through kitchens instead of going to school for it.
because it's a sauce I prefer to use powder's instead of fresh ingredients, but fresh stuff always works it's just easier to use powder. I don't use white wine in an alfredo sauce, and pepper is abundant on the chicken so I didn't bother in the sauce itself. I am not sure what you mean by monte sry! I don't season the chicken with the spices until after the searing happens so to prevent burning of the spices/aromatics themselves, it also keeps the chicken bright red which is what I love seeing in contrast with the white sauce, and green vegetables.
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On September 02 2012 09:16 1ManArmy wrote:Wow i just watched a VOD of a cooking show with a half naked guy.. wow Really cool show man even though Puck wasn't really ready to participate it was still pretty fun to watch, you're a fun guy to listen to
Thank you! i'm trying to make it even better every single time I do a show which should be every single week on saturday.
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On September 02 2012 13:56 Samsc2 wrote:Show nested quote +On September 02 2012 07:44 Nemireck wrote:
Ya I saw the list of ingredients. I ask because I'm a cook and noticed a few ingredients that I'm used to seeing in an alfredo missing or simplified. Minced garlic (you used powder), white wine for flavour, no pepper (white pepper goes in almost everything I eat :p) and did you monte at the end? I assumed it was just to make it easier on the viewer to follow along, but I like to ask because different people have specific reasons for doing things the way they do, and I like to keep those reasons in the back of my mind for when I'm cooking on the fly. Some differences between the way I do things have come in handy for different chef's tables that I've had to do in the shits, and I'd never have had those ideas to use if I hadn't asked.
I was also wondering why you specify that you don't season the chicken until after it's seared. Did you cover that in the video, I was only able to skip through it for about 20 minutes. There are probably some things that you've learned in school that I "shortcut" through during my career, since I've just worked my way up through kitchens instead of going to school for it. because it's a sauce I prefer to use powder's instead of fresh ingredients, but fresh stuff always works it's just easier to use powder. I don't use white wine in an alfredo sauce, and pepper is abundant on the chicken so I didn't bother in the sauce itself. I am not sure what you mean by monte sry! I don't season the chicken with the spices until after the searing happens so to prevent burning of the spices/aromatics themselves, it also keeps the chicken bright red which is what I love seeing in contrast with the white sauce, and green vegetables.
Cool! Thanks for that. When you monte you add butter to the sauce off-heat and stir it in while it melts to emulsify. Thickens the sauce and adds that buttery smoothness (and flavour) as well. You probably know it already but have a different (english?) term for it.
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On September 02 2012 14:05 Nemireck wrote:Show nested quote +On September 02 2012 13:56 Samsc2 wrote:On September 02 2012 07:44 Nemireck wrote:
Ya I saw the list of ingredients. I ask because I'm a cook and noticed a few ingredients that I'm used to seeing in an alfredo missing or simplified. Minced garlic (you used powder), white wine for flavour, no pepper (white pepper goes in almost everything I eat :p) and did you monte at the end? I assumed it was just to make it easier on the viewer to follow along, but I like to ask because different people have specific reasons for doing things the way they do, and I like to keep those reasons in the back of my mind for when I'm cooking on the fly. Some differences between the way I do things have come in handy for different chef's tables that I've had to do in the shits, and I'd never have had those ideas to use if I hadn't asked.
I was also wondering why you specify that you don't season the chicken until after it's seared. Did you cover that in the video, I was only able to skip through it for about 20 minutes. There are probably some things that you've learned in school that I "shortcut" through during my career, since I've just worked my way up through kitchens instead of going to school for it. because it's a sauce I prefer to use powder's instead of fresh ingredients, but fresh stuff always works it's just easier to use powder. I don't use white wine in an alfredo sauce, and pepper is abundant on the chicken so I didn't bother in the sauce itself. I am not sure what you mean by monte sry! I don't season the chicken with the spices until after the searing happens so to prevent burning of the spices/aromatics themselves, it also keeps the chicken bright red which is what I love seeing in contrast with the white sauce, and green vegetables. Cool! Thanks for that. When you monte you add butter to the sauce off-heat and stir it in while it melts to emulsify. Thickens the sauce and adds that buttery smoothness (and flavour) as well. You probably know it already but have a different (english?) term for it.
I prefer not to thicken with button on this because of it's increased separation after storage/reheating. I instead just reduce the cream significant amount and utilize the cheese as the thickener.
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On September 02 2012 14:24 Samsc2 wrote:Show nested quote +On September 02 2012 14:05 Nemireck wrote:On September 02 2012 13:56 Samsc2 wrote:On September 02 2012 07:44 Nemireck wrote:
Ya I saw the list of ingredients. I ask because I'm a cook and noticed a few ingredients that I'm used to seeing in an alfredo missing or simplified. Minced garlic (you used powder), white wine for flavour, no pepper (white pepper goes in almost everything I eat :p) and did you monte at the end? I assumed it was just to make it easier on the viewer to follow along, but I like to ask because different people have specific reasons for doing things the way they do, and I like to keep those reasons in the back of my mind for when I'm cooking on the fly. Some differences between the way I do things have come in handy for different chef's tables that I've had to do in the shits, and I'd never have had those ideas to use if I hadn't asked.
I was also wondering why you specify that you don't season the chicken until after it's seared. Did you cover that in the video, I was only able to skip through it for about 20 minutes. There are probably some things that you've learned in school that I "shortcut" through during my career, since I've just worked my way up through kitchens instead of going to school for it. because it's a sauce I prefer to use powder's instead of fresh ingredients, but fresh stuff always works it's just easier to use powder. I don't use white wine in an alfredo sauce, and pepper is abundant on the chicken so I didn't bother in the sauce itself. I am not sure what you mean by monte sry! I don't season the chicken with the spices until after the searing happens so to prevent burning of the spices/aromatics themselves, it also keeps the chicken bright red which is what I love seeing in contrast with the white sauce, and green vegetables. Cool! Thanks for that. When you monte you add butter to the sauce off-heat and stir it in while it melts to emulsify. Thickens the sauce and adds that buttery smoothness (and flavour) as well. You probably know it already but have a different (english?) term for it. I prefer not to thicken with button on this because of it's increased separation after storage/reheating. I instead just reduce the cream significant amount and utilize the cheese as the thickener.
Oh yes, you're absolutely right about the re-heating issue. I only cook for myself at home so I hadn't thought of that issue. But any stocked sauces in our kitchen get finished with butter to order, and it's probably for that exact reason.
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pretty funny. i would also like to see this in team houses.
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sam pretty kewl show ! i watched the vod with my wife while eating in my big 50" tv and it was just like watching food network with her, we loved it and we both were laughing at everything it was happening as well , 5 stars and we so excited for next episode !
u should use 1 of ur cameras pointing at where the counter is because u had 1 camera pointing at the stove and another 1 pretty much the same angle just a big higher . sux that puck didnt have his setup ready on the kitchen that would of been hilarious gl and great job my friend!.
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yo man, I couldn't make the live show. But I saw the VOD, and damn. That looks amazing man. You gotta do more of these
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On September 02 2012 14:36 playLoud wrote:
pretty funny. i would also like to see this in team houses.
I'm actually trying to get that done I just gotta keep the cooking show popular and then hope one of the teams likes it also.
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On September 02 2012 14:44 LaG.Gaming wrote:
sam pretty kewl show ! i watched the vod with my wife while eating in my big 50" tv and it was just like watching food network with her, we loved it and we both were laughing at everything it was happening as well , 5 stars and we so excited for next episode !
u should use 1 of ur cameras pointing at where the counter is because u had 1 camera pointing at the stove and another 1 pretty much the same angle just a big higher . sux that puck didnt have his setup ready on the kitchen that would of been hilarious gl and great job my friend!.
Yeah haha it's hard to have one on me where I can talk to it, and one where i'm cutting stuff up, and one where i'm cooking. I would love to have a camera man haha just hard to do that... In the future most likely the other guests will have their kitchen thing setup
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On September 02 2012 15:09 Nightsz wrote:
yo man, I couldn't make the live show. But I saw the VOD, and damn. That looks amazing man. You gotta do more of these
i'm hoping to do it on a weekly basis every saturday at the same time
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You should talk about Starcraft 2 while cooking. I don't think watching you cook and explain is very interesting. No offence but if I want to learn something I'd rather watch someone who really is something out of the line or knows his stuff amazingly well. I don't know about your cooking skills obviously but for the first episode, nothing too special.
Also please for the sake of god get a sharp knife to cut the meat :D
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On September 03 2012 06:19 Type|NarutO wrote:
You should talk about Starcraft 2 while cooking. I don't think watching you cook and explain is very interesting. No offence but if I want to learn something I'd rather watch someone who really is something out of the line or knows his stuff amazingly well. I don't know about your cooking skills obviously but for the first episode, nothing too special.
Also please for the sake of god get a sharp knife to cut the meat :D
it was a very sharp knife....it was still very warm so it was impossible for me to actually hold with my hands instead I had to utilize a fork and since the meat was so tender and juicy it kept going through fairly far. Had to be careful about cutting into the fork
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Thank you all again for your very kind words! I'm kinda amazing that people actually really liked the show In the future it's going to be more stream lined and we'll get better at it each time!
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On September 03 2012 08:28 Spec wrote:
Release the Gracken!!!
I don't actually know idra at all i'm doubtful to be able to get him to lock down his time for a cooking show haha I would love that though.
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On September 03 2012 10:00 Tellus wrote:
I liked it! Props!
thank you! i'll be trying to do it again every single week from now on
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EPT![[image loading]](http://sketchdcomedy.com/wp-content/uploads/2012/08/tumblr_m8hoydGZdz1r3onvto1_1280.jpg)
