When I visited my mom in Phuket in March, I  dropped by to see her everyday for her home cooked meal. I didn’t plan to tape this video with Kabocha and pork, but at that moment, I wanted to record her cooking and share it with my students. My mom loves to surprise me with my favorite childhood dish. And she knew best. I love her recipe with shrimp paste but you can omit it and use fish sauce and soy sauce instead to give it a flavorful salty flavor.  Shrimp paste, soy sauce and fish sauce are Thai umami.  http://en.wikipedia.org/wiki/Umami.

Phad Namtao Moo
Stir-fried Kabocha Pumpkin with Pork

This recipe combines pumpkin with pork – and it may not seem like one that appeals to you at first.  Think of it as mashed potato with chicken broth next to pork chop gravy. The Kabocha melts in your mouth with a sweet taste and creamy texture. The shrimp paste leaves a hint of  saltiness to contrast the sweetness of Kabocha, and the fried garlic enhances the flavor. Be adventuresome  and try this as a side dish with steamed jasmine rice and curry dishes.

3 tablespoons canola oil
3 cloves garlic, peeled and sliced
2 teaspoons shrimp paste or 2 tablespoons fish sauce
¼ cup minced pork
3 cups Kabocha pumpkin chunks, seeds and skin removed
½ cup water or more as needed

Heat a wok on high heat, pour in canola oil and stir in garlic. When garlic is yellow, stir in shrimp paste and pork and cook until fragrant. Stir in Kabocha and add water to reach the top. Stir well, cover and let it cook until Kabocha is cooked in the center. Test by pressing a fork against Kabocha; it should break easily. You should taste a balance of salty and sweet from Kabocha.

Vegetarian option: omit pork, egg also popular instead of pork

Gluten-Free option: use wheat free soy sauce

I laughed. I cried. I noticed the refined knife skills and talking dog. This makes me want to cook Japanese food and note that Cooking With Dog has quite the large fanbase. Only in this universe kids, only in this.

Cooking is an art, and whether you are a seasoned professional, or just started experimenting, success in culinary endeavors requires a dash of creativity, hard work, and passion, sprinkled with a pinch of talent. 

To get you accustomed to the art of cooking we have designed a novel way of presentation, which you would love to experience. Instead of reading the cooking stuff in the form of boring and lengthy text we present our recipes through short video clips; watch hundreds of delectable Recipes Videos at our website. 

The main idea behind a video clip website covering Recipes Videos is sheer fun and ease to follow for viewers, as it’s a well known fact that we grasp an idea or information more easily when presented pictorially rather than in mere text form. 

Our Recipes Videos cover Cooking Videos, Recipe Book, Outback Steakhouse Recipes, Secret Restaurant Recipe, Olive Garden Recipe, Famous Recipes, Famous Restaurant Recipes, Top Secret Recipes and recipes from the popular Copycat Restaurant Recipes.

Apart from video clips in the recipe category we have Funny Online Videos that will really get you laughing we have Education, Entertainment, and Technology videos. Pets and animal videos like Labrador Retrievers Videos, Golden Labrador Retriever, Boxer Videos, and Staffordshire Bull Terrier Videos as well.  

You can watch Asian food Cuisines, European recipes; all kinds of international stuff. From Barbeques, Chicken/meat, Salad and Seafood Recipes, to Pastries, Pizzas, & other Snacks. Or beverages like Alcoholic Drinks, Cocktails & Mock tails, Teas, Coffee & Wines, people love experimenting.

Watch, Experiment, and add Recipe to your life with our Recipe Videos.

Hello and welcome!

I’m Stacey Hawkins, the Queen of Lean and Green and founder of Time Savor Gourmet, LLC (TSG.)  To find out more about my company just visit the website, www.TimeSavorGourmet.com My goal in business and in life is simple, to empower YOU to make delicious, healthy food that is quick, easy and doesn’t require a lot of work.

After changing the way I ate, I lost an amazing 50 lbs. on my own (see my photos here) by making small, healthy changes.  However, I had those last 20 lbs I just couldn’t shake.  A friend recommended Medifast and after checking out the program and seeing how well it fit with what I was doing, I decided to go for it.  Well, the results speak for themselves!

I was successful because not only did I follow their plan, BUT for my one Lean and Green Medifast Meal each day, I simply made a Time Savor Gourmet recipes.  The best part was, no matter what I made, EVERYONE could eat it.  I didn’t have to make something special for me AND my family.  One meal, done AND delicious!  The weight melted off.

Now, I surely can’t promise that that will happen for everyone, but what I can promise is this.  My success was so great and so personal that I felt the need to share it with the world.  I’ve spent the last couple of years creating cooking videos, easy to use recipes,  tips & techniques, cookbooks and much much more to help people on Medifast succeed.

Here’s something incredibly important to note- I AM NOT A HEALTH COACH & I DO NOT SELL MEDIFAST PRODUCTS.  I’m a chef, a mom and a business owner.  I leave the Health Coaching up to the professionals.  I can help you eat well on program and make great Medifast recipes and Lean and Green Meals, but they’ll do the rest.  I don’t refer my clients to Health Coaches and if anyone asks about Medifast, I simply refer them to the corporate website.  PLEASE, if you are a Health Coach, don’t ask me for referrals, I just don’t give them, it wouldn’t be right.  I do, however, offer my services to Health Coaches for FREE (I’ll gladly do a cooking class for your group if you live in the NY Metro/Hudson Valley area) and offer my cookbooks to Health Coaches in volume discount.  I’m all about helping people achieve their goals, whatever they may be, but I do need to play fair for everyone involved.

OK, now that the business part is over, I want to share with you WHY I decided to do this.  Simple- I absolutely, positively LOVE what I do.  I adore food, I love health, I so enjoy the positive rewards I get by helping people!  The emails, the phone calls, the photos of before and afters, it’s all what keeps me going.  So, this blog is here to bring to you, each week, different tips, techniques, videos, etc. that can help you, help yourself get healthy and stay healthy by empowering you to make good food fast.

I love to hear from you so feel free to contact me!  Just send me an email to stacey@TimeSavorGourmet.com  and enjoy the blog

As a parent back in the day… and currently as an exhilarated and goofy grandpa (aka Pop Pop)… one of the most rewarding times each day are feeding times. The thing is… time spent feeding the baby humans is not only necessary and nutritious… it’s also bonding and rewarding. You are extending to little… open… baby-bird-like mouths… spoonfuls or bottles of joy and strength. The smile and laughter you get in return is payback in kind… coming right-back-at-you with joy & strength. This joy extends beyond infants however, and can be attained when feeding an entire family, group of friends, or big dinner party… it works on the same concept. So… this is the main idea of today’s blog… that in feeding people there is joy… at every stage of the process…so here goes;

Over 30 years ago I was thoroughly captivated by the explanation and exploration of the creative process as presented in the book JOY by William Schutz. Initiation of a creative thought… the process of expressing… the perseverance and follow-through… and perhaps the most difficult part of the creative process… the evaluation (both self-evaluation and serious regard for the input of your ‘audience’). I’ve lived my life learning about… and immersing myself in the joys and RISKS of this process. Be it composing, video making, musical performance, reciting poetry [a particularly risky and ill-conceived endeavor (sorry family…continue with your meal please…arghh!) in my case], studio recording, or my all-time favorite… creating & writing recipes and preparing them… the epitome of the Creative Process On-A-Plate.

Making a dish which displays all of the elements of culinary pleasure takes lots of initiative, execution, perseverance, and evaluation. Not only does great food taste good… it looks good… it smells good… it invites… it confirms… and it comforts. A creative dish considers presentation and proportion and form. This is not a call-to-arms for proponents of haute cuisine or nouvelle cuisine… because big and fancy can be great… small and essential can be great… and just plain simple can also be great. It boils down to (or simmers) care, quality, and balance. A bowl of broth with a hint of parmesan rind can offer the most remarkable taste imaginable… simple in execution and presentation… yet simultaneously complex and subtle on the tongue. On the other side of the spectrum, while complex preparations can be fantastic and memorable… there are also dishes ill-conceived by complexity, over-thought-out, and flavors that are in competition or are undetectable…or… to quote from the movie Amadeus, “…too many notes!”

The creation of an enjoyable and expressive dish can thusly be simple… or complex… city vibe or farmhouse spirit… China-plated for the Guggenheim or paper-plated for a backyard barbecue. They key ingredient for the success of any joyous feeding is honesty. Heart-felt & sincere…a lack of self-indulgence… care and pride in the execution and preparation…and the desire to create something that can be shared and enjoyed by yourself and others. Feeding people is shared joy… complete with nutrition, sustenance, and delicious memories.

Feeding my beautiful granddaughter mixed cereal followed by mashed peaches and a formula chaser is a wonderful experience for both of us. Putting a big meal together for a dozen adults for extended family to share in fellowship is not much different. The idea comes first…the meal is prepped and cooked…the audience partakes in the experience of the meal…and, more times than not… the evaluation process is rendered in the smiles of delight & appreciation… and…as a bonus…from a pay-it-forward perspective is equally enjoyable for the person who creates the meal as it is for the recipients of said creative process. It’s the JOY of FEEDING PEOPLE.

Here are three classic British recipes presented in video form by Elaine Lemm on about.com: the Cornish Pasty (a favorite in my family for four generations, which I made for English-Speaking Union parties at my house many times); Bakewell Tart (invented in Bakewell, England), an elegant dessert, the taste of which  reminds me of Danish pastry; and Irish Colcannon–a vitamin-rich, green-and-white dish that could serve as an economical meal, which contains three vegetables.

Traveling through Vietnam as a culinary tour leader was an interesting and heartwarming experience. The local people are so eager to share their country’s wonderful cuisine and culture and spend time with you. You’re treated more like a welcome guest than a tourist.

We were lucky to become friends with Chef Tony of the popular Rockfish Restaurant after savoring our first plate of his Thai crab salad. He generously agreed to share his recipe and do a cooking video for my newsletter to welcome our mango season here in America.

Chef Tony Wringley has been working at Rockfish Restaurant as executive chef for the past 6 months. His recipe was inspried by local and seasonal ingredients from Phuket Island such as local crab, fresh mango and coconut. Chef Tony has captured the flavors of The tropical island of Phuket with this Thai crab salad.  

 Yum Pu Mamuang Maprow
Thai Crab Salad with Mango and Shaved Fresh Coconut

Recipe by Chef Tony Wrigley
Executive Chef, Rockfish Restaurant
Kamala Beach, Phuket, Thailand
Rockfish Restaurant
 
½ cup cooked crab meat
½ cup diced mango, about half mango
¼ cup sliced red spur chili or Anaheim pepper
2 green onions, chopped into 1-inch long pieces
3 sprigs cilantro, torn in to large pieces
10 Thai basil leaves or sweet basil, torn in half
¼ cup chili peanut or dry roasted peanut
2 teaspoons fish sauce
1 teaspoon sugar
1 teaspoon olive oil
2 tablespoons lime juice, about 1 lime
¼ cup fresh shaved coconut or dry coconut chips
1 teaspoon chili oil for presentation
 
Gently combine crab, mango, red spur chili, green onions, cilantro, Thai basil and chili peanut. Add fish sauce, sugar, olive oil and lime juice, and fold just to mix. Place crab salad on the plate, garnish with shaved fresh coconut on top and decorate the plate with chili oil. Makes one serving.

By Mandy Simon

When I was younger I was in love with the Beastie Boys. All of them. But, inevitably, we all grew up and somewhere along the way Mike D. (aka Michael Diamond, Clarence) ended up marrying a filmmaker named Tamra Davis.

Davis has done a lot of film and TV but started out directing videos for Depeche Mode, Luscious Jackson, and co-directed the Sonic Youth video for “100%” with Spike Jonze (way before he was being parodied by Giovanni Ribisi in Lost in Translation).

Late last year, though, Davis started filming an amateur cooking show in her various awesome kitchens called the Tamra Davis Cooking Show. The show is really just her, a camera and some music (usually with her two little boys and husband floating in and out of view). Her food is generally healthy and, for the most part, lacking in dairy since she’s been raising her kids as vegetarians and my boy Mike D. will not tolerate that lactose.

A lot her recipes are kid-centric, too, which is fine with me. I’m not going to shake a stick at a nice peanut butter, banana and honey sandwich with some toasted sesame seeds.

The videos are 3 – 10 minutes long and some of the recipes are posted to the site in case you miss anything. All the recipes look fairly easy and delicious but mostly I find myself daydreaming that those are actually my kitchens in NYC, Malibu and Kauai.

Bonus - what other cooking show has Pavement playing as someone roasts beets?

You can really get upset when you’ve planned on baking something for a special dessert only to find that you failed to procure baking powder on your trip to the store (while they were still open). Why didn’t you get baking powder? The answer is, at once, simple and aggravating; because the recipe didn’t list baking powder in the ingredient list… it only appears for the first time in step 3: mix in baking powder, salt, and cinnamon. This is a clear infraction of Poorly Written Recipe INFRACTION 2B (to follow).

Fortunately, that particular recipe could be salvaged with 2 parts Cream of Tartar to 1 part Baking Soda (happened to have them in the pantry). That does not, however, give the publisher of that particular recipe a free pass on the infraction. It could have easily ruined your dessert, wasted your money, and tarnished your SWEET reputation. The biggest problem with poorly written recipes is that they can be really confusing.

Let’s review the list of Poorly Written Recipe INFRACTIONS:

• 1. How big is an onion? (could be golf ball… could be softball… be specific.)
• 2A. Appears in Ingredients… does NOT appear in Instructions
• 2B. Does NOT appear in Ingredients… DOES appear in Instructions
• 3. Mixed language descriptors (a HANDFUL of flour & 1 1/2 Tablespoons of shortening called for in same recipe… should have been; a HANDFUL of flour and then add SOME flour… to paraphrase… Start Vague=Stay Vague.
• 4. Blatant PRODUCT PLACEMENT. We’ve all been put-off by not having Lawrie McPerrin’s Seasoned Salt on hand or a bottle of BLAM! All-purpose seasoning… not to mention the specific kind velvety smooth of ‘Government Cheese’ needed for a particular recipe. Just say, “Seasoning Salt” or “processed cheese product” and let us make our own BRAND selection.
• 5. The over 20 ingredient INFRACTION. C’mon? Get real and scale it back.
• 6. The ‘What kind of pan?’ & ‘How high a heat?’ INFRACTION. The direction cook for 3 minutes while stirring takes on new meaning at SMOKIN’ HOT than at Simmer.
• 7. Ingredients that can only be purchased in remote areas of Morocco… and only then if you ‘know someone’. (Hey… rewrite w/ substitutes)
• 8. Science and/or Math issues. simple infractions being ‘6 teaspoons’ instead of ‘2 Tablespoons’… complicated infractions being ‘liquid measurement/dry measurement’ confusion… catastrophic infractions being cooking times & temps don’t allow recipe to be safely cooked.
• 9. Recipes written as narratives. (need to be read 15 times to grasp the quantities AND concepts.)
• 10. Recipes with names that are too embarrassing to tell anyone else: Snickiepoopers, or Hot Doggy Weenie Beanies…etc.

Let’s all start taking notes on other INFRACTIONS we discover as we cook our way through our recipe libraries. If we write recipes let’s commit to consistency. If we don’t care about any of this… well… enjoy your Snickiepoopers.

I spent a good week with my mom and sister in March 2009. We would like to share with you our rustic style cooking. My mom was a chef of the village. Today my sister owns a fast-food wok restaurant in Phuket.

Here are my sister’s cooking demonstration

How to Cook Thai Omelete

Sorry about the blogging sabbatical. Since February 6th things have been a lot different. Enter into the world my first grandchild…LILY. 7 pounds 2 ounces… 1 foot 8 inches tall… of PURE joy. After 17 hours of labor (kinda like makin’ TURDUCKEN but much more painful) she burst onto the planet with a glass- breaking shriek and 30 seconds of a one-breath wail that would wake the dead.

Since then I’ve been cooking-up-a-storm… whenever I’m not taking pictures of Lily.  Add a trip to the APPCA Chef Summit and CaterSource trade show in Las Vegas (not to worry… I brought lots of Lily pictures on my phone to show anyone I met… YEAH… I’m that guy) and some new ‘cook dates’ and I’ve been delinquent in the blogosphere.

NEXT TOPIC for blog: Could this recipe BE anymore confusing ? or Failure to Launch in the World of Poorly Written Recipes

Stir Fry Rice and Beef

INGREDIENTS

• Sirloin 2 lb
• Onion 1 md
• Green Bell Pepper 1 md
• Vegetable Oil 2 tbsp
• Garlic Cloves 2
• Long Grain Rice 3 cup
• Ketchup 1 cup
• Sugar 1/2 cup
• Vinegar 1 ds

COOKING DIRECTIONS

1. Cut meat into thin slices, about 1 inch long.
2. Cut onions into wedges, and pepper into thin strips, removing seeds.
3. Heat 1 tbsp oil in Wok over high heat, add meat and garlic.
4. Stir fry until meat is brown and tener, about 5 minutes.
5. Remove from wok.
6. Heat 1 tbsp oil in wok over medium high heat.
7. Add onion and pepper.
8. Stir  fry until evgetables are tneder crisp, about 2 minutes.
9. Add meat and rice to Vegetables.
10. Combine all remaining ingredients in saucepan, bring to a Boil and then simmer for 15 minutes.
11. Pour over rice, meat and Vegetables.
12. Stir fry until mixed well, serve warm.

Go Wild wtih Lemongrass

Thais use lemongrass intensively but I encourage American home cooks to use lemongrass whenever possible. Besides traditional Thai cooking, it works just as well in a simple syrup or tea. 

This is how it is. In the kitchen, at the workplace, out dancing, on TV… you name it… we judge…and ARE judged by first impressions. Fortunately, we are able to get beyond the initial assessment in many cases… a second chance if you will. With recipe names or entree names we often never get to the ‘2nd chance’ phase… but rather just move on to another more appealing sounding dish.

You may really want the fried cod sandwich from your friendly New England restaurant chains menu, but are somehow put off by having to order a ‘Fishamajigger’.  How about flipping through a cookbook and you happen on a recipe for Beefy Rounds & Crustacean Nuggets …  BAM!… immediately to the next page. Had you given it a second chance you would have discovered a wonderful preparation of Surf & Turf w/ Filet Mignon and Chunk Lobster Meat. First impressions matter. Let’s explore some other recipe/entree names that don’t really work.

Let’s all make a concerted effort to approach naming our recipes/entrees with appetizing and inviting names… avoiding the disgusting or silly.

If you have any ‘bad recipe names’ to share PLEASE feel free to jump into the comments for today’s blog.

If you’re like me… you spend lots of time exploring the multitude of recipes that reside on the web. On a continuous quest for the perfect Creole spice mix… or the best way to capture authentic taste of Puerto Rico in an Arroz con Pollo production. Whatever you search for, you can find a seemingly endless amount of postings… on a seemingly endless number of food sites. One of the potentially best features of many of these sites are the ‘recipe reviews’ that we… the ‘willing to try the recipe’ public… post after actually preparing the posted recipes. Unfortunately, this feature has yet to reach its full potential.

Here is the main idea of today’s post; When you review a recipe online… rate it as ‘great’… rate it as ‘hideous’… rate it as ‘pretty good’… but DO NOT rewrite the recipe in the review. I’ll give you an example. Let’s take a hypothetical food site… say… epicourteous.com. (don’t try to go there!). You find a recipe called: Beginners Vegetable Soup. Let’s say this simple recipe looks like this…

INGREDIENTS:    (please don’t try this recipe… it is for illustration only!)

• 1 med  yellow onion, chopped
• 2 med  carrots, diced
• 2 stalk  celery, diced
• 1 Tbl    olive oil
• 4 cups  chicken stock
• 1 whole bay leaf
•    salt & pepper to taste

METHOD:

1. heat oil in pan over medium high heat
2. add all vegetables and saute until onions are translucent
3. add chicken stock & bay leaf… bring to boil… reduce to simmer
4. simmer for 30 minutes… taste… adjust seasoning w/ salt & pepper

SERVING SUGGESTIONS: serve hot in a bowl w/ crackers on the side

What happens next often goes something like this…

You notice that the recipe has received 4 FORKS at attention in the epicourteous.com community with 49 reviews. You click on the ‘reviews’ TAB and up comes a column of reviews (or rewrites as the case may be). Here is the 1st review:

This recipe (Beginners Vegetable Soup) was absolutely fantastic. It was simple to make, yet complex in flavor nuances. I made this with my 8 year old daughter and she enjoyed learning how to make a great soup. I made a few changes that really ‘kicked it up’ too. Instead of yellow onions I used turnips. I eliminated carrots and used sweet potatoes to replace the missing color. Celery doesn’t agree with my husband so I replaced it with zucchini. We’re vegetarian too… so I swapped vegetable broth for the chicken stock. I didn’t have any olive oil ($$$) on hand so I used canola oil (I think it tastes smoother anyway). My daughter thought that adding a leaf to the soup was gross so we used some Lawry’s Seasoned Salt instead. Since we had added the Lawry’s we really didn’t need to adjust the seasonings at all… it was perfect!  I would definitely make this soup again!  (Oh… and It didn’t even repeat on my husband!)

     Margaret214 from the Delaware area    on 2/2/09

I may be exaggerating a bit… but I’m not making this stuff up! It’s a little bizzare don’t you think. I would be annoyed if it didn’t somehow remind me of a twisted version of the Stone Soup story.  The coolest part is that she’ll MAKE IT AGAIN!

(please remember that today’s blog is fiction… and not based on any real people)

Feel free to join the discussion by jumping into the comments.

In observing most polls & lists of Top 10 COMFORT foods, it appears that Mac & Cheese, Ice Cream, Grilled-Cheese Sandwiches, Mashed Potatoes, and Chocolate seem to always be ahead of any SOUP on the list. The highest rated soups (though almost always below the aforementioned comfort foods) seem to be Chicken Noodle, Tomato, and… if I may be so bold… Chili… which, while technically not a soup, finds itself at home under the ’soup umbrella’ in my book.

Here are the questions;

• Who among us does not have a primal need for a piping hot bowl of soup on a blustery winter day?
• Who among us has not been overwhelmed with the need for a bowl of hot chicken soup (noodles or otherwise) when sidelined w/ a cold or flu?
• Do you not long for soup in the aftermath of dental work?
• If you’re looking for a lunch that’s not-too-heavy… yet filling… is not the choice obvious?
• Who doesn’t love those round white cardboard pint containers filled w/ hot soup TO GO… and Split Pea written in Sharpie on the top?

I don’t disagree with many of the standard comfort food choices; spaghetti, tuna-noodle casserole, meatloaf, p,b & j, fried chicken, and (in my case personally) chicken and dumplings. My contention is however… while all these foods are comforting to many of us some of the time… isn’t soup comforting to ALL of us MOST of the time. I contend that SOUP should be at the TOP of the list in all flavors!

Care to jump in to confirm soup’s ULTIMATE status… or to offer some opinion to the contrary? Please feel free to comment… and get the discussion going.

Everyone’s being told to eat more fish these days. The health benefits seem clear, however, not everyone really likes fish all that much. They turn their noses at the ‘fishy’ smell of stronger fish and tend to avoid ordering it out or buying it fresh at the market.  I know lots of folks who ‘don’t like fish’ but somehow enjoy fish & chips. Granted crispy fried beer batter can make cardboard taste pretty good… dip that in tartar sauce (or malt vinegar for the purist) and you’re not complaining about eating fish. In fact, the batter and sauce dominates the really mild taste of the beautiful cod or haddock inside. Let me share a recipe for SHRIMP CRUSTED BAKED HADDOCK that gets even non-fish-eaters wanting more. They’re not challenged by a ‘fishy’ fish… but rather presented w/ a tender, white, meaty fish with a delicious shrimp sauce and flavorful panko crump crust. Let me know if you try this recipe. I’ve attached a video of the preparation of this recipe, as well as the actual recipe. Enjoy.

RECIPE

Shrimp Crusted Baked Haddock

So couple years back my friends and I went to Munich for a couple days. One night it rained pretty damn hard so we decided to stay in. We were bummed, but it turned out pretty good because we got intoxicated and free-styled this stupid beat/song to some soft core porn cooking show that was on cable television. They have some interesting programming in Germany. This video features Devin Byrnes on beat box, Max Rudy on robot sound effects and myself on vocals. Enjoy.

My friend Mike found a great cooking website recently which he shared with me and which I think deserves passing on.

Former home economics teacher Kathy Maister has created a website (and blog) – www.startcooking.com – full of instructional videos that contain helpful cooking tips and techniques and lots of sound and visual effects. The videos are fun to watch and educational too. The site also has a great selection of recipes with step-by-step directions and photographs to help both novice and experienced cooks perform better in the kitchen.

While poking around the site, I found a list of a dozen tasty ways to spice up instant hot chocolate. With cold weather moving into southern Ontario tonight (could snow be far behind??), hot chocolate seems especially appealing.

i got a topic and a supervisor now. but it won’t be about sketching. however i want to track the sketching issue and will publish any news here.

the topic of the dissertation will be audio segmentation of (cooking-) videos which would be a preliminary stage for recipe extraction from cooking videos by the means of automatic speech recognition, which was my original concept for a dissertation. I wrote a proposal for that idea already last semester, feel free to read and comment on it: extraction of recipes from cooking videos