Realizing that I did not snap a pic of the actual dish, I recalled that I did snap one of a cheddar cheese omelet and dry whole wheat toast from the same batch of eggs. They come in packages of 10 here, not a dozen. I hate it—though the eggs are uniformly fantastic. Free range are easy to get, and cheap.
Since this will be short, it gives me a chance to briefly explain the method to my madness about videos. I already wrote about some issues in the previous post. Mostly, the videos have to sort of work within the realm of creation I do, which is principally about writing eclectic. It's too cumbersome to write in short form something that's just a hair up my ass. Video is perfect for that. It's a means of putting out more content I would not not otherwise do. The videos are easy compared to putting out a 2-10K-word post.
Mostly, I wish for a sort of companion to the blog in terms of the videos. I've basically done it that way for a long time. The problem is, YouTube stopped monetization years ago for pond-scum puny "creators" like me. Can't recall how long it was, but I used to get like $100 per month from a share in ad revenue. Beer money. Now, you have to have over 1,000 YT subscribers, which I do barely. The bigger hurdle is 4,000 total watch hours. I've got about 1,100 and of my catalog of all videos, it does 50-60 hours per month. I need 3,000 more watch hours.
That's 4 years at my current rate. I need exponentiation, which means more subscribers and more views. That means, I have a lot of creating to do. And I hope to get enhanced engagement from the various folks who visit: public, free member, and paid member.
A couple of points:
- Some have come to me asking for audio-only and also transcripts. I'd love to, but doing so undercuts my need of watch hours, as already explained. Sorry. For now. You help me now, I help you later
- Many of my videos will not be just me sitting at my desk. The backdrop of the Russell Hantz lunch gig on Nai Harn beach in south Phuket would suck as audio
- How many of my cooking videos could be audio-only with a transcript?
What this all means for me is that it makes me think of getting off my ass when I do a video and make the backdrop or any action worth watching the damn video.
OK, so let's just cook some eggs and toast some bread.Read More
The pork in Thailand is astounding.
For two years I've asked around and have been told a million stories, but nothing I can even begin to verify. My favorite is that Germans showed them how to raise good pork and they took it from there. Can't verify it, so it's just one of many stories.
But it doesn't matter because the pork is good anyway.
Living in Thailand quickly disabuses you of any notion that any vegan anywhere is right in their minds or honest in any way. They use Thailand mercilessly for their propaganda, simply because Thailand does plants very well and beautifully—always colorful and delightful. They dishonestly use that for their health-crashing evil in order to imply That thailand is largely plant based. It's the farthest thing from the truth—I have NEVER had a meal from Thais anywhere in thee whole country that's not highly inclusive of animals, fish, and shellfish. Animal protein is the very bedrock basis of their diets. Nobody even knows a vegan in this country of 70 million people. If they did, they wouldn't even tell you.
Thais hate vegans, because this is how they will always represent them, as evil to the core that they are.
But here's the whole meal, and that's right in front of my house in Si Sa Ket. Home cooked, and example of every damn day.
That is a simple illustration of how fucking ideological, religious, and pure evil all vegans are. There is not a single exception on the entire planet.
I'll introduce this post in a most peculiar way. Unless you're deaf, dumb, and blind you know I live in Thailand. Right here.
I've also lived in Chiang Mai in the northwest and the Isan area, which comprises the northeast between Cambodia and Laos.
The pork is fantastic everywhere.
Now we get to peculiar. Though I've had my love affair with pork all over Thailand, it recently became pronounced. Do I tell the story first, or show the picture?
The story is that a few months ago
A few days ago I took account that paid membership is getting up there. I began this almost a year ago, now, as simply a means of slowing the erosion of savings because Covid. Lots of people in that boat. I feel your pains. It was up-and-down going over the year but I've reached parity. I haven't liquidated a financial asset in a couple of months.
Up to know, I've had a sort of "sales funnel" method, where I write public posts so they become free members and then write free member posts so they become paid. Fine and dandy and that works to reasonable extent.
But it completely fucks my product delivery, which is the written word!
I can't even begin to describe the agony or angst I'd go through just to write a damn post.
I solved it.
From a few days ago into the foreseeable future all my posts are for my employers.
I'm suddenly happy, clear minded, buzzing with ideas...but most importantly, a zeal to write in a way where I feel that I've under promised and over delivered.
Thank you for hiring me.Read More
- Perfect Boiled Eggs Means: Perfect Doneness Every Time And A Cinch To Peel Every Time
- Let's Science The F*ck Out Of This Thing — The Inferior Methods And Why (Here are the methods I've used and failed at some annoying percentage of the time)
- So What's The Consistent Quick And Easy Solution That Beats All Others?
Perfect Boiled Eggs Means: Perfect Doneness Every Time And A Cinch To Peel Every Time
I didn't even think to do this as a post, total Sunday morning afterthought. I shot the 1-minute video you'll watch later for my girl who, with her perfectly manicured nails is an expert at peeling eggs even when they're a total bitch and the membrane sticks to the white relentlessly and when finished, you have an egg that looks more like the surface of the moon. She manages minimal damage and does it quickly.
You may not know this, but Thais eat more eggs than any population I've ever observed, by far. Put that in your cholesterol calculators all you plump and fat "dietitians."
They have them for breakfast most days, they're in many soups (along with meat and often, a cubed chicken-liver pâté specifically crafted for lots of their soups), omelets a lot, offered as sides, eaten as a snack, etc. I'd say average consumption for even your 100-pounder small women is 2-4 per day in various ways, in various meals.
Here's the short story of how I have used every damn method in the book and Google over years and years, but a couple of months ago finally found the ideal one that is 100% every time. Best of all, it's the easiest, quick, and cleanest method for soft, medium, and hard-boiled eggs of all of the others.
Let's Science The F*ck Out Of This Thing — The Inferior Methods And Why
Here are the methods I've used and failed at some annoying percentage of the time:Read More
I think there may perhaps be no finer, tastier, more succulent food than a nicely done braised beef short rib with the proper straining and reduction of the braising stock to a thick consistency. So let’s get started. For a review of the various ways and cuts I’ve done in the past, see here, here,……...Read More
Dinner last night. A long time staple of any French Brasserie: Steak Frites. While you can use a culotte (tri-tip), the entrecôte (ribeye) is the traditional cut to use, likely because of its delicious fattiness, such that if you cook it to at least medium rare, you basically have a sauce to go with your frites. In……...Read More
Time for a little food porn as I put finishing touches on the Preface post for a series on paleo for beginners that will be the mainstay of next week. Last night I took one grassfed New York and one ribeye out of the freezer from my Marin Sun Farms CSA. Submerge them in tepid……...Read More
To say that I’ve languished at blogging would be an understatement though, at the same time, it has forced me into writing blogs that are different than I normally do — and I’m embracing it. So this will be diverse. First, I’m just working a lot. After essentially a 7 year vacation from my company,……...Read More
Entries are coming in for the silly Free the Animal Rant Contest. So be silly. Give it what you can. ~~~ …The last three weeks or so have been gruesome with the move, et al. Worst of all, I came down with another instance of what I firmly believe I have Google diagnosed as trochanteric bursitis….…...Read More
Below I’m going to discuss the role of carbohydrate in the diet; and what better way to kick it off than with some food porn? This is a dish I named "LSD Chicken." Here’s how you make it, along with a discussion of why I named it that. Briefly, it’s the recipe of Owsley "The……...Read More
I'm just about to get going on assembling stuff to make lasagna, tonight. But of course, it's going to be noodle-less, based instead on something I've had in mind for quite a while. Also, it will have a very unique meat ingredient. In the meantime, here's last Saturday's fair for friends & family. It was braised short ribs again, but different from my last go-round. Here's stage one. That's most of the stuff. In this case, I actually began with a recipe and made some changes. First, I used 4.5 pounds of meat and so reduced quantities accordingly. I also further cut down the amount of tomato to the one 14 oz can. In addition, I cut back on the wine and increased the amount of beef broth somewhat, using my own broth, of course. I also added in about a handful of blueberries and, as well as pine nuts. In terms of procedure, I did this in the oven, about 4 hours at 300F and I only put the carrots and pearl onion in for the last hour. Alongside is a stir fry of finely chopped cauliflower, done in lots of butter and some almond meal. You should be...Read More