Kinda skipping around since I'm at work, but just a couple things...
1. Voice overs. The phone call, and the "no crack" on the first leg part could be edited out, no problem, since your face/mouth isn't on camera, no one knows what you're saying. =) As you said, as you do more of these, the editing will get better. You got the instructions across though, so that's the main thing. ^.^
2. On the YouTube page, put a link to the blog in the description. People are inherently lazy, so a hyperlink is more effective in driving traffic to the site than only putting it at the end of the vid. (Good idea to put that info there, btw!) =D
I'll watch it again later on, but paying better attention. =) Just from what I saw though... I probably would have been more successful with the Chinese chef approach* when I tried to do this without instructions. <,< I seriously massacred the poor bird. It didn't deserve the indignity of what I did to it. Lol. Is carving up the cooked bird basically the same?
*It's funny the things that bug you when you're overseas. When I was in Taiwan I got so frustrated with the hacked up chicken. I was constantly thinking: IS IT TOO MUCH TO ASK FOR A PIECE OF CHICKEN W/O SPLINTERED BONES?!? I eventually got used to it, but when I move over there, ALL of the chicken I cook is getting broken down properly. <,<
Sorry for the small novella... It's like I'm back at school... the only person who talks in class. <,< I eventually rebelled, and didn't say anything the whole day. MOST BORING CLASSES EVAR!
Note: The information on this blog is merely an opinion and is true to the best of my personal knowledge. I am by no means a master chef but I can talk about food. I created this blog to educate.
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ReplyDeleteKinda skipping around since I'm at work, but just a couple things...
ReplyDelete1. Voice overs. The phone call, and the "no crack" on the first leg part could be edited out, no problem, since your face/mouth isn't on camera, no one knows what you're saying. =) As you said, as you do more of these, the editing will get better. You got the instructions across though, so that's the main thing. ^.^
2. On the YouTube page, put a link to the blog in the description. People are inherently lazy, so a hyperlink is more effective in driving traffic to the site than only putting it at the end of the vid. (Good idea to put that info there, btw!) =D
I'll watch it again later on, but paying better attention. =) Just from what I saw though... I probably would have been more successful with the Chinese chef approach* when I tried to do this without instructions. <,< I seriously massacred the poor bird. It didn't deserve the indignity of what I did to it. Lol.
Is carving up the cooked bird basically the same?
*It's funny the things that bug you when you're overseas. When I was in Taiwan I got so frustrated with the hacked up chicken. I was constantly thinking: IS IT TOO MUCH TO ASK FOR A PIECE OF CHICKEN W/O SPLINTERED BONES?!? I eventually got used to it, but when I move over there, ALL of the chicken I cook is getting broken down properly. <,<
Sorry for the small novella... It's like I'm back at school... the only person who talks in class. <,< I eventually rebelled, and didn't say anything the whole day. MOST BORING CLASSES EVAR!
I've been looking at videos for how to break down chicken. This is the fourth one I've seen, and it is the best so far! Good work.
ReplyDelete