I have seen a half dozen videos made by people with varying degrees of credibility. A teacher at a Culinary Institute. A home kitchen chef. A "grand Master" chef. I learned something from all of them , many times in terms of "how do I adapt my limited skill, equipment and raw materials" to best get a good outcome. I recently discovered your butter, tomato recipe and I love it.. I hope the wine you poured wa a light chianti from Tuscany.
Thought it was a video about owning rights to a movie, but wasn't disappointed. Not sure what it was really about, but I interpret it as you introducing your newest acquisitions to your favorite movie (all copies of it). Letting them meet the board of the movie collection so to speak, making them know their place. "You may be good enough to make it into my collection, but you are still puny compared to some giants." Or did I get it all wrong?
My pleasure. It's always fun when something unknown with 0 views shows up instead of the same old. Sometimes the algorithm does something right. Right?
Except my favourite movie that I've made this year is 'Every Stone is Government' and that only has 2k Impressions and this one 2.5k in two hours! I don't know about algorithms I assume I'm Bookmarked?
Not sure what this means but hope you are promoting my video on social media? There's a book for sale amazon by Susan Sontag On Photography I reviewed and put image of my kit.
thanks for comment Green Erick. Video just a heads-up on those cheaper kits that look the same. Hope you'll watch my latest video Cycle Southport 2022, visually and audibly interesting IMHO.
When you flatten the dough leave it to dry approx 10mibutes, then cut in spaghetti or any other cutter, that way the dough won't stick, like it happened to you on 6th minute
Anyone watching this who has experienced that the pasta dough gets stuck in the spaghetti roller? I have tried with and without semolina flour, I'm using 00 flour and I have tried with hard and softer dough. It still gets stuck, and I have to dry it out first before removing the dried dough with a wooden toothpick. The only thing I haven't tried yet is to have oil in the dough, but it shouldn't be needed? Does anyone have a clue what to do?
imperitive that you qr scan Hydraulic disc Brake sheet which gives you 2 page Manual. Manual describes something called 'trimming' which uses handle to tighten or loosen gear cable if guide is rubbing on chain.
Early days set-up wise but yes, first impressions favourable. Very scary when I put my arm out to indicate right-turn! I'm used to flat handlebar/upright sitting. Never had bike with brake leevers so far forward. Would love Instruction book but online version mostly says see your mechanic for basic settings and its not product specific. Torque wrench on order.
@@parthagone I took it to my local Bike shop and they rebuilt it for me, greased up the parts and tightened everything up. I’m new to drop bars too it’s a learning curve, will do more testing this weekend!
@@btailor7347 I'd be interested to know if if your shop did anything about freewheel clicking? Internet research has it natural with higher-end bike. No grease and very big job to grease, unless there's a nipple somewhere?
@@parthagone yes it’s very common with high end bikes I have been told. I don’t mind it. Mine has decided to stop shifting into the higher front chain ring this afternoon.
@@btailor7347 Thank you for your reply. Good to know clicking ok. Interesting that your shifter problem is despite local bike shop putting it together. My front shifter is rubbing against outer metal of guide. I can seen the tiny H and L screws but understand the tolerances are much finer on 105s. So I'm leaving it until more knowledge accrues!
