Okay, I’m going to warn you now that it’s not great. I didn’t re-touch the exposure and I forgot to set up good lighting in the first place. But at least I did a lot of editing to cut it down to under 10 minutes. Unfortunately, my camera memory runs out before I actually finish the recipe…but you can use your imaginations, having seen the finished result already. And doesn’t me berating Mark Bittman just want to make you want to share this with all your friends? Know someone at the National Post? They should hire me to compete with the Globe & Mail “how-to” cooking videos (“How to shred cabbage”, Sue? Really?). Persimmons in booze are WAY more interesting:
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