My First Video

Sam

Tue, 11 May 2010 23:09:57 GMT

I have just come across your website and have found it so interesting I"ve already emailed friends with a link. I have found your video very nicely laid out in terms of easy to follow steps and I hope to try out the cake as soon as I can find some of the red pralines! Thanks!

fx

Wed, 18 Mar 2009 11:45:56 GMT

Catherine, this is an upscale Miele oven, really a fine appliance. It replaced an 18-year-old oven that stretched the semantic boundaries of the word foobar!

fx

Mon, 16 Feb 2009 04:20:56 GMT

Kya I will give Youtube a try then!

Kya

Tue, 27 Jan 2009 01:21:31 GMT

There is actually some way to upload to youtube so that a video can be viewed in high quality now! I don"t know the trick myself though =( Whatever works though! A new vid is a new vid =)

Catherine

Sun, 25 Jan 2009 23:29:42 GMT

Great video! What oven do you use? I love the "roll-out" racks.

fx

Tue, 13 Jan 2009 08:29:20 GMT

Kya, I"ll see about uploading the vids on Youtube, but the quality is soooo bad it hurts my heart there. But hey, broadcast quality is not that good either, right?

fx

Tue, 13 Jan 2009 07:21:43 GMT

MC you"ll get many chances to buy pralines in the future, I have had a sack for a few months and didn"t know what to do with them myself!

fx

Tue, 13 Jan 2009 06:21:15 GMT

Pink Peppercorn, thanks for your kind praise, I will try to improve the videos until they are - hopefully - broadcastable.

thepinkpeppercorn

Tue, 30 Dec 2008 00:15:45 GMT

I have been following your site for a long time, and I think these videos are just perfect! I always thought you have perfect photos, and fantastic writing, but now you have the best videos as well!! Wow! The foie gras video is equally fabulous (if not better, because it IS longer). Your sense of humour is causing me to laugh loudly, and smile constantly. Well done! And keep them coming.

MC

Sat, 27 Dec 2008 18:32:19 GMT

Bravo! Great video. You are right, it is so much better to show than to tell. Now I am sorry I didn"t buy the red pralines I saw at G. Detou in Paris last week... :-(
I am so glad I happened on your site. I have a lot to discover yet. Thank you so much for sharing, MC

Kya

Sat, 27 Dec 2008 07:19:50 GMT

I really like that you are adding videos now! You are very expressive and clearly know your stuff (which was clear even before the videos, but that"s half the fun of watching them). I think you need your own tv show where you get to travel the world and give us a real taste of the behind the scenes, as well as your cooking, and dining experiences. Maybe that"s on the menu for your web broadcast anyway =D

Have you considered putting your vids up on youtube as well? It"s so popular, and nice that people could subscribe to your account if you had one there. Maybe you"d even become a youtube partner! hehe

fx

Tue, 23 Dec 2008 06:50:34 GMT

Thanks Brian! Well I curse in many languages but the purpose of expletives is to share one"s state of mind with those listening in. Gordon Ramsay"s kitchen nightmares are all beeeeeped to death due to the intense cursing, but they still broadcast them.

fx

Tue, 23 Dec 2008 06:48:56 GMT

Javi, you can click on the bottom right and make it full screen, or click on HD and go to Vimeo to see it in high resolution.

Javi Recetas

Tue, 23 Dec 2008 03:27:32 GMT

Congratulations for your first video. It�s very good, only change video�s hight, if it were a little more tall will be easier of see (excuse my english) :)

greetings

Brian P.

Mon, 22 Dec 2008 22:25:29 GMT

Great video. Yes, a little work is needed on the production side of things but your personality was perfect. I loved the fact that you cursed, and in English! This sort of thing is frowned upon on our broadcast cooking shows here in the US but really makes for better viewing as it makes you feel more approachable. Congratulations and keep up the good work!

fx

Mon, 22 Dec 2008 13:22:30 GMT

Thank you and hold on for my two Christmas videos!

fx

Mon, 22 Dec 2008 13:20:31 GMT

Thank you and wait until tomorrow for two new videos!

Nguyen

Mon, 22 Dec 2008 10:09:13 GMT

Wonderful!!! Looking forward to watching more videos from you. Your site is trully inspiring. Merry Christmas!

Cynthia Nelson

Sun, 21 Dec 2008 20:00:58 GMT

Excellent first video and I am looking forward to many, many more!

fx

Sun, 21 Dec 2008 00:11:48 GMT

Well Jason this is really nice to hear, my little cake now a Christmas gift!

fx

Sun, 21 Dec 2008 00:11:27 GMT

Thank you Donna, indeed this cake is really original and yet very simple!

fx

Sun, 21 Dec 2008 00:10:11 GMT

Thanks David! I have a French accent in English, don"t I?

fx

Sun, 21 Dec 2008 00:09:47 GMT

Thanks Lucy, have you looked into a second hand Kenwood Kitchen Machine on Ebay? Otherwise there are some hand-cranked machines that look like a sausage maker, they come up sometimes on Ebay.it and are really cheap. Good luck!

Lucy Vaserfirer

Sat, 20 Dec 2008 22:27:23 GMT

The video is fantastic, and it"s great to actually see you in action! Would love to see you make some of your delicious-looking homemade extruded pasta. Sigh, after months of searching, I still cannot find an extruder with bronze dies that"s available (and affordable) here. So, when it comes to pasta, I must live vicariously through you...I just love your blog!

David

Sat, 20 Dec 2008 19:02:26 GMT

FX, this was awesome!! Great cinematography so to speak.... can"t wait to see you whip up some cult sicilian pasta dish on video. How would you describe your accent?

Donna Young

Sat, 20 Dec 2008 17:00:02 GMT

FX, I loved your video! like your cake, it has simplicity and charm, a perfect combination!
Happy holidays!
Donna

Jason

Sat, 20 Dec 2008 11:43:15 GMT

Congrats!! You made a great video. It was a lot of fun to watch and I"ll be making this cake for a Christmas present! Thank you FX.

fx

Sat, 20 Dec 2008 02:11:50 GMT

I have looked up the red food colouring used in the pralines, it is: Ponceau 4R (also known as Food Red 7, C.I. 16255, Cochineal Red A, New Coccine, Acid Red 18, SX purple) is a synthetic colourant that may be added to foods to induce a colour change. It is denoted by E Number E124. Its chemical name is trisodium salt of 1-(4-sulpho-1-napthylazo)- 2-napthol- 6,8-disulphonic acid.

Ponceau 4R is a red azo dye usually synthesized from coal tar which can be used in a variety of food products.

fx

Sat, 20 Dec 2008 01:39:46 GMT

Thanks Cathy, well that"s nice to hear but I like short edits when watching movies and didn"t want to bore everybody with an age long video. But rest assured that I"ll try and find a compromise next time with more compact humor!

fx

Sat, 20 Dec 2008 01:38:54 GMT

Good luck Don!

fx

Sat, 20 Dec 2008 01:38:09 GMT

Thanks Ouroboros, in fact I was using a lav (lapel microphone) and the echo came from the part of the kitchen that you don"t see, but I have plans to tame this. Obviously it was too echoey!

For language learning you can visit my other site how-to-learn-any-language.com and yea shall find!

fx

Sat, 20 Dec 2008 01:36:20 GMT

Thanks, oh indeed I did!

fx

Sat, 20 Dec 2008 01:36:08 GMT

Lynn I hope to keep doing both but will also try to bring the video images closer to the stills. For the eggs you need to do this in case one egg is bad so it does not contaminate the others - I actually had a whole sequence explaining this with a Jim Jarmusch-inspired joke but cut it out during editing. I"ll do it again next time I use eggs!

lynn

Sat, 20 Dec 2008 00:14:42 GMT

Hi FX,

Nice job on the first video. like everyone else I enjoyed hearing your voice after all this time, and seeing your beautiful kitchen. personally I liked seeing you toss the dirty dishes into the sink! And I noticed you break eggs into a separate bowl before mixing them together. My mother taught me to do this, but I"ve never seen anyone else do so.

The cake was a nice little cake, and I could almost smell it when you cut it open.

So, the video is a success, but I think the still photos lend a sense of mystery and beauty that video can never capture. Your still photos are beautifully composed! So please don"t switch over to video completely.

Lynn from Berkeley

chef4cook

Fri, 19 Dec 2008 21:41:43 GMT

Great video. Looks like you had some fun.

Ouroboros

Fri, 19 Dec 2008 20:14:17 GMT

Good start, FX, good start, indeed. Video quality is great...sound quality, not so much. Very echo-y. You have a very cavernous kitchen, so that"s to be expected. Perhaps use a lapel pin-style microphone piped directly into your camera"s audio input instead?

On a side note, your accent is impressive as it is very close to neutral considering the number of languages that you speak. I am assuming that French is your native language. I am wondering, how did you learn the other languages that you speak? Very spurious question, but I am very curious. I can speak a bit of Italian and a bit of German, but I have to translate those languages to and from English in my head while I am doing it. You seem to speak English as second nature. How?

Although I am not much of a baker, the cake looks nice and probably tastes wonderful.

O

don siranni

Fri, 19 Dec 2008 17:23:19 GMT

Francois,great fun,but,I"m slow to get the technicals right.I got my computer so tangled up in its" underware trying to go to the"vima" resolutuion that I needed to pull the batteries out-for an hour!I"m going to keep trying tho. Enjoyed what I did catch ,especially since I got three different phases (voice) at the same time.I"ll try to get only one this time.

Cathy

Fri, 19 Dec 2008 16:10:06 GMT

Hi FX,
I loved your video. It was fun to watch. My only complaint: too bad you cut out some of your jokes. You"re very funny in writing. Thanks for the great website.

fx

Fri, 19 Dec 2008 15:17:15 GMT

Barbara, if you really like beating dough I recommend the Kenwood Kitchen machine, Swiss edition, it even kneads bread dough with a hook. Great stuff!

fx

Fri, 19 Dec 2008 15:14:27 GMT

Herzlichen Dank f�r deinen Besuch!

Duedel

Fri, 19 Dec 2008 13:06:35 GMT

Vielen Dank f�r die geniale Seite. Ich freue mich sehr �ber jeden neuen Beitrag. Das Video ist die Kr�nung der ausnahmslos tollen Artikel.

DANKE!

barbara Ender

Fri, 19 Dec 2008 10:20:55 GMT

That was fun! You make it look very quick and easy. When I think of the hours my mother slaved over the mixing bowl, beating the butter and sugar together with her wooden spoon till it was white and fluffy (she used to bake every day) and was the queen of cakes. I doubted if your cake would rise, but it did! And it looks very appetizing.

fx

Fri, 19 Dec 2008 08:55:12 GMT

Thank you Veronica, the next ones should be, hopefully, better!

veronica

Fri, 19 Dec 2008 08:38:15 GMT

great first try at a video! :)

fx

Fri, 19 Dec 2008 03:13:14 GMT

Harlan, this is a silicone baking pan, very customary in professional pastry shops nowadays and also for professional pastry eaters like myself!

fx

Fri, 19 Dec 2008 03:12:09 GMT

Thank you Jonathan!

fx

Fri, 19 Dec 2008 03:10:25 GMT

Thanks Laura! I am not sure of the kind of coloring they use for the pralines but these come from not really far from the EU headquarters so I doubt they would use anything that is a proven carcinogenic. I"ll look on the label though.

fx

Fri, 19 Dec 2008 03:08:28 GMT

Thanks Nikki! In fact for years I never quite understood it either and lost a lot of teeth before getting the knack of it!

fx

Fri, 19 Dec 2008 03:07:33 GMT

Thanks a lot Madhoo!

madhoo

Thu, 18 Dec 2008 23:46:12 GMT

Wow! I love cake, it was a fantastic experience of seeing a fast & quick recipe of it through a video and the video was clear one. it was a good one. I am going to try it ....
This information might help one of my friend in her MBA project as her product for the project is Cake .

Keep providing us such lovely & interesting recipes & information

Thanks & Regards
Madhoo