Collapse by Zola Jesus

I have received some interesting mail and comments from my post about skating in the eighties.  Some from people I know, or knew, most from people I do not know.  So let me now tell you all what and how skateboarding influenced me and my cooking career.

I have said before about my inability to make friends and get along with others in my youth, blah blah blah.  Quite simply, skating gave me something to do, and it was something that I started to do well, and it was something that I could do alone.  Here is one of the major keys to this.  Up until I started skating I really did not do anything constructive.  I rode bmx bikes with my cousin, but not as well as he did.  God Bless him, he was the only person on this earth that did not make me feel inferior for it.  Years later when my best friend Pete was teaching me how to run and how to run competitively he would try to motivate me to constantly do better, and he sounded like Butch when he did it.   I got to like being alone, a lot.  I devoured comic books and Japanese horror movies like it was my job.  So skating alone, and progressing alone was not a big deal.  However meeting other kids who were participating in a “dead fad” was at first odd, but soon a welcome relief.  I have a joke that I tell that you will not get unless you were part of this in a small town back then.   Today to be labeled a skater is no big thing, but back in 1983, if you saw another kid with a board, he was instantly your new friend.  With others I was able to compare myself to them and do better.  But the main thing was that I needed the social outlet like a starving man needs food, and at the time I didn’t realize how much I needed it until it was too late.

I met some of the best people of my life then, some of them I am still in contact with, most however, I have lost touch with.  I met my best fried Pete through all of this.  I would love to hear his version of entering my room at the age of twelve (I was 17) and seeing the stacked up alligator boxes of comics, the Rodin tied to the ceiling, the inflatable Godzilla chair.  I came from a family that had strong family binds.  We ate dinner together at a certain time, we had family traditions that we still follow to this day.   I am still very close to my parents and my sisters.  Having a group of friends that were in the same boat as me socially and mentally was like being adopted by a second family.

My parents could watch me finally land a hard trick, and be happy with me accomplishing something, but the adulation and joy my friends would show was much more different, and infinitely more gratifying, as they had the same struggles, and knew how much harder it was to progress at this then someone on the outside of it.  When we were busted by the police, we shared each others’ pain, as we had all been there.  Fights at school because we (skated, had weird hair, liked punk rock, keep going, but it seemed to me that the guys in public school had a way easier time than us in Catholic school) and we came to each others’ aid.  Pretty much like a family would.

What do you do when your family gives up on you, or better yet, when you give up on them.  My first skateboard was not mine.  I was not allowed to use one as my parents (read; my Mother) thought they were too dangerous so they forbid me and my older sister from having one.  To my older sister Lisa this was not a big deal in the long run, but in the mid seventies everyone in our neighborhood had one and was out in the street goofing around on one.  We were both young and not really friendly with everyone, so constantly borrowing one from a kid who wanted to use theirs was making us even more of a leper.  I waited until some of the more well off kids got a second one and borrowed that one, and even then it never really went well.  Let’s talk about the safety factor that my parents were so concerned about.  See when skateboards went from a 2×4 with a stripped down rollerskate nailed to it, to a manufactured model, they got better looking, but not that much safer.  Trucks broke regularly, wheels had lose ball bearings in them that could explode out and make the board come to a complete halt(and the lose balls could jam under someone else’s wheel, grinding them to a halt as well), wheels melted (don’t laugh, this happened to me doing downhill at about twenty miles an hour, try explaining that road rash to someone who forbid you to use a skateboard) and then there were the improvements.  There was a grip tape out called “Pizza Grip”.  The grip tape at the time was a low-grade one from 3M that wore down fast, so Pizza Grip came out (colored red) to solve that problem.  It actually created more,as it was like shredded glass on your board, making moving your foot for certain tricks impossible, making you fall on the board, tearing the hell out of yourself.  The first time I saw a female’s ass was not because of Playboy, but because my neighbor Tiffany fell on her board butt first, tearing her shorts completely off.  I’m not going to get into the Aluminum boards that were made to not wear down as fast, yet by wearing down the tail you now had a sharpened blade on your board.  Skateparks banned these as quick as they came out.

Then something magical happened.  Skateboarding died, literally overnight.  No one wanted to skate, or be seen skating anymore.  This suited my older sister down to the ground (actually she was pretty decent, as she had good balance, but it just wasn’t her thing) but I was getting pretty good.  Now however, the neighborhood kids were all too willing to loan me something they were no longer using.  This lasted until the day that I made a big downhill run that the older kids could not.  Then no more loaners.  I told you I was not a popular kid.  So the next board was a trashpicked one that I rode until it’s death.

Then something magical happened again.  As I said, board construction progressed (unfortunately the safety pad companies were a bit slower) and I started to meet other kids with boards.  At first I was leery of anyone.  I liked being alone, and every time I tried to make friends, it always ended bad.  Things started to get better, I opened a shop, I sponsored my friends.  I had a contest, and met new friends.  My old friends stopped skating, I sponsored my new friends.  These friends became family and we did everything together.  We became a force to be reckoned with.

And then it happened again.  Skateboarding died.  I want to say overnight, but for being 18 going on 19, I saw it coming.  It was just like a decade before.  Boards changed, wheels got smaller, equipment went minimal, even though there was a flood of it out on the market.  Just like 1978.  (if you can find a Skateboarder Magazine from that time period, count how many wheel ads there are and then compare the differences in them, in 1998 Santa Cruz had so many wheels out that basically were the same model just with different graphics and names)  The biggest difference I saw was the attitude in skaters.  The videos we watched had it first.  No more using your hands, no more hand plans, Ollie tricks only.  Cave man slides came to Vineland as fast as they were invented, which goes to show how strong the community had gotten, as most tricks trickled to the East coast slowly, and then to New York and Philly first, but were obsolete overnight when ollieing on to the handrail became the only way to do it.  Now some skaters you knew, and hung out with, became uncool, because they did “clown Tricks”.  The skating community split right down the middle, as most of us flocked to it in the first place to get away from the” us vs them “mentality in high school.  With it becoming the norm, some guys I know quit just not to be ridiculed by people a few years ago felt the same way in school.

Personally I can say it was one of the darkest times in my life.  This may sound like an exaggeration, but to me it was very real.  It took me a month (a very physically painfull month) to learn a ollie to hand railing slide, and when I got them, it still wasn’t good enough, as now I had to do a bigger staircase, go into it switch, and land out of it in a flip.  I had concentrated on no other tricks and was literally left behind by the peers that were still skating, and they let me know it.  My board and equipment was now out dated (by months, literally) and the new equipment baffled me.  Small wheels that you could not get any speed with, no bearing spacer, so the slow wheels wobbled, and clattered, and no riser pads so your board sat lower, to give you more “pop”  Friends I had, started to find other outlets for all their pent-up energy (and anger) and a lot of it was not good.  I tried to hold on to my group of close friends by playing paintball with them.  My shop had tanked and I was in culinary school, so my schedule was drastically different now.  As we all parted ways, I felt as if I had let everyone I knew down.  I had failed at the one thing I was good at, and I did not take failure well.  How does all this have to do with cooking you may ask?  In part two I will tell you.

     Now let’s get to another discussion that I have had several times, and most recently at work.  Should Patrone, or any high-end tequila, be used to make a margarita?  I say deeply and loudly, YES.  Why, you may ask, would I waste good tequila in a mixed drink?  To make it that much better.  Look at it this way, does not quality ingredients in a prepared dish not make that dish better?  When you go to a high-end restaurant like Charlie Trotters, or the French Laundry, you not only pay for a rock star chef to prepare your food, but for the high-end ingredients that go into it.  Would you not want that from your cocktails as well?  Think about this, how good is a Manhattan if you use really good rye?  How about the quality of the gin or vodka you put in your Martinis?  Same goes for your Margarita.  As I mentioned above, Cointreau is the citrus based liquor used, but I have had Margaritas made with Curacoa and Triple sec as well, the Cointreau makes it that much better.  Now if you do put ye old Patrone in yours, try it with Grand Marier.  Now if you are going to drown your drink with one of those pre mixes, then yes, you will be throwing away that Patrone, well not really, you will be drinking it, but it won’t be as good as it could be.  This is my argument with craft cocktails, what makes it “craft” is the care one puts into making the drink (fresh squeezed lemons) and the care one puts into the alcohol that goes into them (the Patrone and the Grand Marier).  Make your drinks with well (crap) liquor and they will taste like it (crap) . 

So cheers, today forgo your regular order at the bar and get a Margarita instead, or better yet, have some friends over, and whip up one yourself just to prove what a glorious bastard you are.

     You will have to forgive me if I am a little cynical of this day, as I do work in the restaurant industry, and we all have a dim view of this Hallmark holiday.  As a chef I deal with the “death by deuces” (two tops) that flood my line, making getting caught up an impossibility.  The wait staff deals with a much more different situation.  Not only do they keep turning over their station, but this is the one day when the “dates”, for the most part, are forced, and not of the romantic nature, as a regular date would be.  Most couples are either coming from one part of their night, or going to the next one, so there is a sense of rushed, instead of a lingering romantic date. 

      My first restaurant gig was at an Italian place.  I started as a busboy, so for a year I got to see what our wait staff saw.  Coupled with everything else that makes this holiday a chore for the front of the house (rude and brusque couples, bad tip averages for the turnover, ect) we had the added pleasure of seeing the dynamic of some of our regulars with their goomahs (Italian/American slang for mistress) and their wives on the same day.  Most times, Thursday and Friday night were the nights that were “goomah nights”, and Saturday and Sunday were family nights.  Valentines day, being one day, and the fact that we did not serve lunch, meant that the goomahs were taken somewhere else during the day, and the wives went out at night.  Some brave (or stupid as this was a small town and most everyone knew everyone somehow) souls would take the goomah out early and the wife out late.  The mistress always got lingerie, and the wife got jewelry.  The husband ate little each time.  This negative attitude of the front of the house rubbed off on us behind the line.  Think about it, we opened at 4, by 5 everyone is in the weeds, by 6, it looks as if the night has no end, and at 4:30 you already have the first waitress saying how much she hates this day.  Add to the fact that none of us get to celebrate it, and our significant others are getting a little tired of being alone on “the most romantic holiday of the year” every year.  When I did have a long-term girlfriend, I could always count on hearing “But can’t you have off ONE year?  It’s not fair!”  The answer to that is a big fat NO. 

     Like I said, you will have to forgive me if I take a dim view of this day.  Fear not dear reader, as I am not here to change your view of this day, but to give you a new prospective of it.  Why not make your loved one a meal yourself.  Now still having a little bit of Punk in me I am going to be a little sarcastic here, but trust me, the meal is still good.  Let’s start off with the food, and let’s start off with heart.  Yes that is right heart.  Welcome to the first installment of how to cook offal.  Last year I regaled you all with trash fish, proving to some that were curious that not all garbage has to taste like garbage.  This year I will take it one step further and show you how all those big name chefs like Thomas Keller and Anthony Bourdain get you to part with your money to buy the butcher’s scraps, known as offal, or the Chef’s tasting menu.

My veal heart, courtesy of D'Angelos

     Choosing your heart will not be too difficult, this is still one organ most butchers still have, as a lot of ethnic cultures still have it in their diet.  You want one that is fresh, so it should be reddish to pink (duh). This recipe calls for beef heart, which is the strongest tasting out of all the animal organs you can choose.  If you want veal, goat, or pig’s heart will do, if you can locate them.  Just remember when you cook this organ, there is no in-between, it either has to be rare, or well done.  Anything in-between will be tough, and not pleasant tasting at all.  If your butcher sells you the whole heart, then you will need to clean it, and slice it.  Wash it off under cold water to remove any excess blood.  Pat dry, and remove the flap of fat at the top.  Slice it open lengthwise to expose the chambers.  The chambers are lined with silverskin and connected with sinew, cut these to allow the heart to be divided into smaller sections.  Remove as much of the silver skin and sinew. While you are doing all this, soak some bamboo skewers in water.

Remove the fat at the top, and the sides

PERUVIAN HEART KEBABS

13 ozs trimmed beef heart

1 teasp cumin seeds

1 teasp sea salt

1/2 teasp black peppercorns

2 seeano chiles, stems removed

1 clove of garlic

3 tbsp red wine vinegar

1 tbsp oil

Remove the silver skin

Cut the heart into 3/4 inch cubes and put into a bowl.  Toast the cumin seeds in a saute pan until fragrant.   This takes a minute, do not burn them.  Place in spice grinder with the salt and peppercorns and grind.  If you do not have a grinder roll under a rolling-pin, or just use spices that have been ground.  Do not try to toast ground cumin.  Chop the chiles and the garlic very fine and add to the spice mixture in another bowl.  Add the oil and vinegar and whisk together.  Pour this over the heart meat, and refrigerate overnight.  When ready, thread onto the skewers and grill over high heat on your outdoor grill.  (c,mon, how cool is it you are using your grill in February!) Remember RARE, about two minutes on either side.

Now how about a cocktail to go with all your hard work  Ok, The first one is the;

HAVE A HEART COCKTAIL

1 1/2 ozs gin

3/4 oz Swedish Punsch (a smokey Scandinavian liquer much like Batavia Arak)

3/4 oz lime juice

1/4 oz pomegranate grenadine

Shake in an iced cocktail shaker and strain into a cocktail glass, garnish with a lime wedge.

This cocktail goes well with the grilled heart, however the Punsch and the real grenadine are a little hard to obtain for some.  Finally living here in the city has paid off for me, as I found these at, of all places, De Brunno Brothers.  So here is a little easier one, just in case you are feeling a little frisky tonight.

THE HANKY PANKY

1 1/2 ozs gin

1 1/2 ozs sweet vermouth

2 dashes of Fernet Branca

Stir well with ice and strain into a cocktail glass, garnish by twisting an orange peel over.

Cheers, hopefully your Valentines day is a bit more romantic than mine will be, tune in next time when we dissect another animal organ.

     Let me explain a little.  As I have stated before, finding an interest and friends that shared that interest in my youth was not an easy thing for me.  I had been skating in the late seventies and still had a decrepit board left over from that time period into the eighties, when I discovered the boards had changed into the new decade.  The board that I had been riding had no more tail on it, having been ground down to nothing.  The front rubber bushings in the trucks had rotted out and disintegrated.  There was no more grip tape on it either.  All I used it for was downhill, and that was dangerous enough.  Finlay I saved up enough dough from mowing lawns and my birthday to purchase a more modern board with all the trimmings.  I totally went the squeeb route of nose and tail guards.  I loved that board, and rode it constantly, even though I received just as much ridicule as I did when I did anything else.  Maybe it helped that I was already used to being unaccepted.  Needless to say that I snapped the kingpins of the cheap trucks, and then the board soon after.  So I had to wait to have my parents drive me an hour away to a surf shop to get a whole new board.  Not something they relished doing.  New board purchased (a Zorlac, with Independent trucks and no nose and tail guards), I was back to spending all my time on it.  Soon a launch ramp was built and guess what, board number two breaks as well.  I’m pissed, parents are pissed, new friends that I am making, the few that are skateboarding are missing me as I have no board.  I get a third board ordered through the mail COD and takes forever to get here.  Just the deck, and grip tape as I have everything else.  Board finally gets here, I put it together and my friends break their boards.  This is too much for me, here I am making friends, that not only like me, but are like me, I am doing something that I like, and I am getting better at it as I am skating daily.  So I do the only thing that I can think to solve this problem.  I open a skateboard shop.

     Now I am trying to give you all the Reader’ Digest version of this, I have already given you my teenage years from 11-15 in one paragraph.  Not to get into the legal proceedings, and everything else that went into opening a shop in my parent’s tool shed, I will just say that it happened, and the eighties were some of the best times in my life.  I skated, and skated well, made lasting friendships, and paid for my first year of college.  I met some really cool people who were pros and some that were not.  I got to witness skating history in the making, and was part of it as well.  To my wife and others that were there, but didn’t get it, it is hard to describe.  There is just no way to explain to someone who didn’t live it what it felt to stick an ollie to boardslide down a five stair.  A trick that today is not only common,but needs to have many switches and variables to be considered at all, especially on a five stair.  Not to mention the time I ollied down the city hall steps and made it(12 step drop) sticking a handplant on the hood of a car from a launch ramp in a street contest, my first wall ride, on and on.

     And for the same time constraints, I am not going into why I stopped skating.  I went through my own personal problems going into the nineties like anyone else in that time period.  Friends that came and went with drug habits, nice guys that I knew getting into white power. I had my problems, and so did a lot of other people who I knew.  I started doing more and more downhill than street or vert skating.    Eventually as I approached thirty, my personal station and my interests were changing, I stopped skating altogether.  There are many hobbies that I have stopped for several reasons, rock climbing because it became boring, slam dancing as I outgrew it, as with skimboarding.  Skating I stopped for a number of reasons, not all of us are Dave Hackett, Steve Caballero, Tony Hawk, or any of the others that still skate into their mid-life. 

     I do not look back on it as a loss.  Anything that I owned from then has since been sold on e bay to pay for the toys of my new hobbies.  My only regret is reading about some of the pros that I looked up to that went through the same feeling of loss and isolation going into the nineties and not making it through.  Most have heard about Mark (Gator) Rogowski’s arrest for rape and murder, as it was national headlines.  Those in the world of skateboarding are all too familiar with Duane Peter’s and Jay Adams run ins with the law, as well as Christian Hosoi’s arrest for drug smuggling.  All but Gator have been released, and to some extent reformed.  What is not mentioned as much is Jeff Phillips and Eric Swenson’s suicides.  Jeff was a vert skater that skated against, and with the likes of Tony Hawk, Chris Miller, Jeff Gosso, Lance Mountian, and countless others.  He was sponsored by Vision/Sims and took his earnings and built a huge skate park that was a vert skater’s paradise.  With the street revolution in the early nineties, Jeff lost his sponsorship, girlfriend, skatepark, and dignity, he took his own life.  Eric was one of the cofounders of Thrasher Magazine and Independent trucks, who took his life some years ago from being Manic Depressive.

So in honor to these and any that I do not know about, plus the tragedies such as co-founder of Plan b, Mike Ternoski and Thrasher Mag’s Fausto both leaving this mortal coil through natural causes I dedicate this post to you.   Growing up saturating my self with the skate culture, I felt as if I knew these people, and some I tried to emulate.  It shocks me now how much I remembered just by looking through the Skate and Destroy book, but had not thought of.  Just as I have said that someone who is molested as a child has something stolen from them that can never be returned, I owe all these mentioned here, and others a debt that cannot be repaid, as they gave to me something that could never be gained any other way, and they don’t even know me.

There used to be a column in Thrasher called SCARFING MATERIAL, and it was a recipe section by “Chef Boy Am I Hungry” , in reality Mofo from the mag.  These recipes were sketchy at best, and had names like Taco Pop Shoveits, and Pool Scum.  Some were jokes, and some were actual recipes.  Not that many were healthy, as I am about to prove, but they were funny, and as a budding chef, a welcome distraction each month in the mag.  So I give to you one of my favorites, and the first one that my cousin Butch and I did together.  I have made this for guys in my kitchen to great success over the years.  I had never realized where I got it from, until the flood of memories came back yesterday.  Cheers guys, I am sorry you did not make it.

KITCHEN SINK SOUP

one slice of your favorite flavor cheesecake (peanut butter works great here)

one Sniker’s bar(Milky Way, Twix, Three Musketeers all work well)

two cups of milk

one hand full of one of the following, Oreo Cookies, Froot Loops, chocolate jimmys, sugar, or all of them if you want

Put everything in the blender and destroy.  Pour into a tall glass and enjoy

Again, as I said not too nutritional, but hey, it came from a skateboard magazine.  It actually is very good, although it is hell to look at.  At the age of 15 it would get you hyper as hell and make you want to skate off the excess energy.  So get your kids together today if you have them and whip up a batch of this as an excuse to have one yourself, or just go for it.  As you are drinking one, try to remember what was so enjoyable about your childhood.  I got to go down that road yesterday, and now I have him tattooed on my arm to remind me.  Cheers everyone.

     So where to start?  Well it could go down that you curl up with a book or a movie that you are fond of and start drinking.  You could make a game out of it.  Put on an old Clint Eastwood western and drink every time he does, or lights a cigar.  Or you could call up some friends and hit up the local and toast the winner of the big game yesterday.  Jager shots are a great way to put the gas pedal down on a night like this.   Might be a good night to try out that Absinthe that you have been wanting to try, or get out that rare bottle of scotch and get down with your bad self.  Or better yet, drink something high octane, like a Singapore Sling, a Zombie, or everyone’s favorite, the Long Island Iced Tea.

LONG ISLAND ICED TEA

1 oz gin

1 oz white tequila

1 oz  spiced rum

1 oz triple sec

1 oz vodka 

2 oz sour mix

cola

Fill shaker with ice and mix everything but the cola.  Pour into a large glass and top with cola.  Garnish with a slice of lemon

Now enough of that.  Most of us know exactly how to get to the awareness of our drinking, mainly the hangover, what you all will be celebrating tomorrow if you listen to me.  Those that read this blog know I will do anything in my power to avoid a hangover.  They do, however happen to me, so here are a few ways to get through your day of awareness a little easier.  Let’s start with a tried and true remedy, the bloody bull.  A b and b is just a bloody mary fortified with two ounces of beef bullion.  This will help put back the depleted protein in your body, and the vodka (or Jager, if that is how you make you bloods) will act as the hair of the dog.  The tomato and whatever else you mix (some do pickle juice, tabasco, horse-radish, ect) will also help re-energize you and detox you.  The best thing to do is to make up a batch of these before you start your bender, and refrigerate them.  There are some mornings that mixing a drink can be a herculean task.  If, however, mixing a drink is not out of the question, one could, and should try one of the original eye openers.  We all know my personal favorite is a Corpse Reviver, but there are many more.  Morning cocktails were the thing to do pre prohibition.  Let’s look at two, one from that time period and a modern one.

THE FOG CUTTER (easy)

1 oz of white rum

1/2 oz gin

1/2 oz brandy

1/2 oz sweet and sour mix

2 dashes of simple syrup

1/4 oz kirsh

Mix everything except the kirsh in a shaker filled with ice.  Strain and serve in a chilled glass, float the kirsh on top

FOG CUTTER (no so easy, but well worth it)

1/2 oz orgeat

2 oz gold rum

1 oz pisco

1/2 oz gin

1 oz orange juice

2 oz lemon juice

1/2 oz cream sherry

Shake everything except the sherry in an ice filled shaker.  Pour over ice and float the sherry

Now I know some of the ingredients listed here my not be staples in everyone’s liquor cabinet.  Well I am here to tell you that that should change, right now!  So to all those that don’t have kirsh, cream sherry and orgeat lying around, here is another day after drink.

THE PAINKILLER

2 oz dark rum

1 oz orange juice

4 oz pineapple juice

1 oz coconut water

Stir all ingredients well and serve in a Collins glass

This has the benefit of having lots of fruit juice and coconut water, which by itself is a dandy hangover reliever.  If you cannot stomach any alcohol the next day, Propel, water, Gatorade, and those stupid IX mixers I reviewed two months ago drunk by themselves work wonders.  So cheers, let me know how your awareness day went.

“If he sees his shadow, get loaded.  If he doesn’t see his shadow, get loaded.”

THE SHADOW KNOWS

1 oz black sambuca

1 oz Bailey’s Irish Cream

1/2 oz 151 rum

Layer Baileys over sambuca, top with the rum.  Drink until winter doesn’t seem so long.

Keepin it going with the GoPro camera, this time saberage.  This was done in Neapolitan  times by officers with their swords.  My neighbor Frenchy and I would do this when we wanted to impress someone, my wife, however is not impressed.  Flying glass and loss of Champagne do not impress her, but she puts up with me just the same.  So give it a go, as I said in the video one can do it with the back of a chef’s knife.  Keep the flying glass from your cats.

I know the last few posts have been videos, but it has been slow here, and I do have a back log of ideas I had for this camera back when I received it in the summer.  Consider this the practice runs for the summer to come.  One more note here, in the video I mention that I saw an Asian Gentleman do this with a butter knife, in no way am I trying to be racist, just stating that once I saw this done with something that would not normally be used.  The reason that I mention his nationality is the circumstances involving him was a high priced wager in a high priced restaurant, the story is not mine to talk about here, but it sticks in my head well.

THE BLUES SINGER

2 oz gin

3/4 oz lime juice

3/4 oz blue berry syrup (see below)

ice

Fill shaker with ice and add all other ingredients.  Shake it like your Momma taught you.  Pour into a Collins glass

BLUEBERRY SYRUP

1 cup each of sugar, water, and crushed blueberries. 

combine in a saute pan and bring up to a simmer and melt the sugar totally.  Stir often and break up the berries as much as you can.  Remove from the heat and cool down.  Strain and refrigerate.  This can be stored for up to two weeks.

Here is a video I made while by popular demand about the care of one’s knives.  Playing with the Go Pro is pretty interesting .I have to say. I wonder if I can do a striper, or fish breakdown this summer with it on.  It would really make a difference over the digital camera used in the previous posts.  Now I just have to come up with more ingenious ways to use it.  There will be a series of frying pan cams as so far that seems to be the most popular.  Getting a lot of varied feedback about the liver and onions part, but the filming seems to please every one.  So enjoy, there is always more to come, cheers.

Here is the next installment of my experiments with the Go Pro camera, hope you all enjoy, as there is more to come.