Thank you so much! I'll check out the harvest forum :)

I would like to watch your video, as I am interested in sauerkraut, but my speakers are not working at the moment. I bought new ones, thinking that my old ones were broken (according the the Geek Squad, who appear to have been wrong), but I still get no sound.

I'll check back later when I have sound, but if you have other cooking videos, feel free to post them here as well.

Thanks for sharing!

Hope you solve the problem with your speakers! Sometimes it can be the most obvious thing like the computer volume is on mute :P

I enjoyed your video. It appears that you had some professional help. No?

Lars, you can get a Bluetooth speaker and get your computer to drive it wireless-ly.

dcarch

Aw thanks! that's cool you think it looks "professional" haha.. My music partner does all the filming/editing and uses pretty cheap equipment :) We just uploaded this music video! https://www.youtube.com/watch?v=ZlWLlJDzRD0

Loved it! And I loved the Breakfast one too. Those eggs looked delicious.

The lighting was good, particularly through the window, and that's really hard, so your partner deserves the praise. The visual composition was good too, and the kitchen looks real and homey, but clean. Dirty looking kitchens in cooking videos make me nuts. Your voice and manner are very pleasant and inviting. Even though there were a few places where you didn't speak, it was natural and didn't have me shouting, "Dead air!". It's nice to have a little pause. People talking just to fill air can be grating.

I figure you want to hear some negatives, too, so I'll mention the ones that struck me, but you've done a good job and should feel encouraged. Take the rest for what it's worth, or ignore it altogether. I didn't like the title sequence. It was louder than the rest and the music wasn't well optimized for tinny computer speakers. It was pretty, so you can probably work that out. If the food ties in with your music rather than being totally separate, you should show that in some way, to develop a unified identity, rather than ... wait! isn't she a ... I also didn't like the quick cuts. The presentation itself was so calm and nice, there's a mismatch. Think about what the sequence is saying about what you want people to take away. The lasting memories I have of the visuals are a girl pouring dark liquid through a metal funnel, and a mountain dulcimer sitting on the ground by itself. It doesn't make sense!

I know you know that the very beginning of the presentation was awkward. You might lose people there. Once you started taking about what you were doing, everything was flowing and pretty clear. You might think about cutting to that part, or editing in a separate opening. For instance, a short introduction that says something about who you are and why I should want to learn to make sauerkraut from you might be nice.

I liked what you had to say about why sauerkraut is good. I also really liked that you explained about different styles of cutting the cabbage, and that adding the parsnip or other root veg was different. The preserved lemon didn't get its due, however, and you didn't describe how these additions changed the flavor of the sauerkraut. How would the preserved lemon be different from using fresh, for instance. And I cook parsnips often, but have never tasted brined or pickled parsnips, so a clue as to how they taste would be good.

You mentioned splitting the salt but didn't say why you did that (to distribute it through the jar maybe?), and I wasn't clear on what was already in the jar. You didn't say how big the jar was, how much the cabbage and parsnip weighed or how much of what kind of preserved lemon, so there's no real recipe there. You talked about being able to wing it, but you need to give a starting place for someone who has never made it. A lot of people might view the video but not bother to go to your website for the recipe if they think you aren't thorough.

The discussion on brine and what it does for preservation, and the effect of the prebiotics was informative in just the right amount for a short video. You introduced the ideas but didn't weigh it down with a lecture. What was less clear was what the bubbles are from and what they mean. You also didn't include how to tell when the kraut has gone bad, which is important when you're out camping. :)

I think while the silences are cozy, you could spend a little more attention on filling in a little more information, and not quite as much just pounding down the cabbage.

All of the above is meant as stuff to think about. You've really done a very good job and I found the video interesting and entertaining. Welcome to the Cooking forum. I hope you stick around.

I did like the video, although you may want to edit it so the packing down part is a little shorter, as some viewers may get a little bored. But I do like it, along with the Pesto video!

Just finished watching the bagel video too! It was great! The one thing that I might make different (but it’s not major) is cut the shaping of the bagels shorter, so instead of doing all of them, maybe do one or two.

It has CC. Thanks.

For some of us a video without CC is usually worthless.

✔ ✔

Awesome, that's great to hear! We were thinking about getting rid of typing up subtitles during our video making workflow, but it's nice to know that some people find it useful. I guess we'll continue to do it, at least for shorter videos ha. Google/youtube does have this automatic speech recognitiion CC feature, but it can be pretty off sometimes ;)

Oh and thanks basilcook3! We totally agree that some of the clips need to be cut down a bit. Currently working on a lemon balm video that will be much shorter :)

Very excited for future videos!