Sunday, June 01, 2008
Its time for the long awaited crêpe post, funny part is that if I showed the clock the entire process took about an hour, thats right only one hour but days and days of procastination, and then over two hours to format and post, the longest part was making the video 'ready'. You can use any filling you like from nutella to tuna they are the perfect vehicle for whatever it is that drives you. Once again it is a crew of 1 (me) chief, cook and videographer and I dont have the luxury of multiple takes, what you see is what you get. All that being said I think it came out ok. Did I mention that trying to cook and document simultaneously is not easy? (that is code for please ignore my little mistakes, and the wound on my thumb from a couple days ago) OK just checking.
Its a little longer than my previous videoes but this one had to be in order to get the crucial info in there, I hurried.
Here are some 'outakes' of which I have few.
'Few' isnt that funny. I have many. Look how macerated the mint is, why you might ask - it is because it came from the freezer where I had saved it for just this occassion not thinking it would look so....'macerated' not good. Eggs, seems ok but what is that 'fleck' on the edge...that 'particle' on the sink ledge....and the ribs - well I posted outakes of the ribs as the good stuff and these are the ones I didnt use or couldnt since I had not made them yet....I kept making ribs all night -the snack- was the beginning and these are cold from the fridge - leftovers.
'nuff said' I cant even remember my own ingredients.
I need to fire me since I am my own worst critic.
Posted by Christo Gonzales at 1:32 PM