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Salty dog
10-06-2012, 09:44 AM
I'm semi-retired from making videos but I just noticed I passed 1/2 million views. It may have taken five years but it's kinda cool.

PierreRodrigue
10-06-2012, 10:00 AM
Don't know why you would semi retire, except for time. I'm sure others besides myself enjoy them! Congrats on the milestone! Thats I guess a half million reasons to keep it up!

Pierre

ThEoRy
10-06-2012, 10:30 AM
That's awesome.

Zwiefel
10-06-2012, 11:20 AM
That is awesome!

cclin
10-06-2012, 11:22 AM
I love ur video! I think I watch 50+ times:D please keep it up!:hungry:

Salty dog
10-06-2012, 12:17 PM
I stopped making videos when I stopped working the line. Since then I have noticed a difference in quality, moral, efficiency and details in the kitchen. So I recently decided I have to get back in the game. There may be more videos in the future. In the mean time I'm going to have to sharpen my knives and skills. It's been awhile.

kalaeb
10-06-2012, 12:54 PM
That is pretty neat. Congrats on the view count! Which vid has the highest count?

Salty dog
10-06-2012, 02:28 PM
A motorcycle video.

Although if I made the "naked cutting" video public I'd probably be over a million.:nono:

Julian Nell
10-06-2012, 02:57 PM
Be careful when cutting naked, make sure your cutting board goes past the waist line, don't want to cut the wrong thing.:justkidding::doublethumbsup:

No but I like your videos as well, hope to see some more.

Salty dog
10-07-2012, 10:45 AM
Just checked. Delbert Ealy Gyuto has passed up Honda Fury with Mayhems. 33K+

mr drinky
10-07-2012, 12:19 PM
A motorcycle video.

Although if I made the "naked cutting" video public I'd probably be over a million.:nono:


That was going to be my guess.

k.

NO ChoP!
10-08-2012, 11:01 AM
I really dug the grind by potato stiction vid, and the clay block was ingenious. Both groundbreaking...

Chuckles
10-08-2012, 04:44 PM
As long as we're reminiscing, I loved the marbling ribeye vid. Tried it for a special using cured lardo, herbs, shallot, garlic last week and it was great. Thanks for the videos, you are very good at them Salty.

mpukas
10-08-2012, 04:55 PM
I hope you keep making vids, Scott. Some of the best anywhere on the web. Not only fun and entertaining, but informative. Keep at it!

Zwiefel
10-08-2012, 05:09 PM
As long as we're reminiscing, I loved the marbling ribeye vid. Tried it for a special using cured lardo, herbs, shallot, garlic last week and it was great. Thanks for the videos, you are very good at them Salty.

+1


I hope you keep making vids, Scott. Some of the best anywhere on the web. Not only fun and entertaining, but informative. Keep at it!

+1

or is it +2? I enjoyed all of them that I have seen...which is at least 1 shy of of all of them (note the ironic word choice :razz:). Stylistically strong, minimalistic, and a demonstration of incredible equipment use with incredible skill...I certainly did NOT make a video of my (failure at) replicating the STT (Salty Tomato Test).

brainsausage
10-08-2012, 06:16 PM
I don't remember which knife you're reviewing, but about a minute in you start talking about how long/dirty your fingernails are. Really cracked me up. I also like one of the more recent ones where you make an onion your ***** and then throw the knife at the board. Good stuff.

mpukas
10-09-2012, 08:46 PM
I also like some of the older vids you did before you pulled them after the s**t hit the fan... miss those.

brainsausage
10-09-2012, 11:31 PM
I also like some of the older vids you did before you pulled them after the s**t hit the fan... miss those.

???

Johnny.B.Good
10-10-2012, 03:24 PM
This one was helpful for me:


http://www.youtube.com/watch?feature=player_embedded&v=Rx1U-bja3i8

Salty dog
10-10-2012, 03:37 PM
???

The late nighters with the martinis.

mainaman
10-10-2012, 04:07 PM
???
he is talking about a bunch of vids that were available before the Armageddon on another forum.

brainsausage
10-10-2012, 04:40 PM
Oh wait, I know what you're talking about. I only lurked over there, never posted, but I recall them losing a bunch of info at some point. Thanks for jogging my memory.