Videos of the Week
Is there a reason why I added a space alien theme to this video? Not, really. But I did get some FX software, and I needed to practice. I discovered I have a long way to go to make a Star Wars level of movie. It takes guidance, practice, and skill to make the simplest thing occur.
The next time you watch a movie, even with a little FX, whisper a ‘thank you’ for all the hard work they have put in over their lives so you can fly thru space.
We were out for dinner and drinks in Chiang Mai, I had my camera…
And...
When Anthony Bourdain would travel to make one of his excellent episodes, he had a cinematographer, a second cameraman, a sound person, a local fixer, and a producer or two on board with him. All who would show up 2 hours before Tony did. ME? I just walk in with only a GoPro and a good attitude. I was expecting to watch a singing competition where Diane was invited to be a judge. I assumed the rest of the night would be eating and just hanging out.
As it turns out the 4-hour event was all in the Filipino language. At that discovery, I shifted gears into what I call ‘ninja camera mode’ and randomly shot 80-plus 30-second videos as I stalked around the room. It is amazing how invisible you become when you are doing this.
The next day I spent two-hours reviewing each clip and gave them applicable names. Over the next week or two a story began to form in my head. I put similar videos in their own file folder, with names like pig, dance, song, b-roll, etc. I then used a video editing software called DaVinci Resolve to put them in some type of preliminary order, added music and an initial narration. I edited; color graded each clip, corrected words and odd sentences. I futz’d with timing and did a few easy effects like slow motion. I’m guessing I put in 15 or 20 hours for this particular video. A professional could do this in 4 hours or less and do a much better job. So, 45 minutes of footage is boiled down to the 5 minutes you see. I do hope you enjoy it.
A comparison: Lunch, cost, and .... tipping
First lets explain what we are talking about. Khao Soi is a Northern Thai curry noodle soup, known for its rich, creamy coconut milk-based broth and the combination of boiled and fried egg noodles. It’s a flavorful dish with a balance of sweet, salty, and spicy notes, often featuring chicken or beef, and garnished with lime, shallots, and pickled mustard greens. (Courtesy: Thai Cooking with Joy)
$25, $4 for tea, $4 for tip, tax $3.30: total $36.30
A good friend of mine and I were texting about a fantastic meal he had in Seattle. He sent a photo and exclaimed this was the best khao soi he had eaten since his last trip to Thailand. I admit it looks great, and I trust his views on the culinary arts.
Yes, this seemed fodder for a friendly comparison of food and countries. But this struck a deeper chord in my heart.
So, let’s begin with what originally piqued my interest. Once we chatted, I went to the restaurant website (Ginger and Scallion) and discovered the khao soi in question was $25 for a bowl. The price of a bowl of khao soi from our fav place near our condo is $4.73. This is from ‘Khao Soi Nimman‘, a Michelin recommended restaurant.
$4.73 and $.75 for soda water: total $5.48
Yes, I just realized I’ve opened up a can of whoop-ass or worms or something. But the ultimate answer is that you just can’t compare the two. This I suspect goes much, much deeper. I bet if one could use a Star Trek transporter capability and beam both dishes to the same location and have a team of judges do whatever they do. I might initially think the $25 bowl of soup from the US might win.
Our bowl of khao soi, a block from our condo, is $4.73 no tax and no tip added. Well dang! Now I’ve done it. Now I must explain a little. The US is the only place on the planet where the customer is expected to pay the employee’s salary at a restaurant. In no other industry is this true. So, quickly said: In the US tipping is the norm and I’m ok with that. Though I wish it wasn’t so. However, in the rest of the world, we don’t waste time multiplying the bill by point-one-five, nor debate whether this is done before or after tax and then sit and judge our server before making this decision, we just order some delicious food and enjoy it.
Wait! Hold on! Just a second! Shut the Front Door… new information
Update: The day after I wrote the above, I went to Khao Soi Nimman Restaurant to put this all to the test. So, for less than $5, I ordered the stewed beef khao soi. OMG it was sooooo much better than I expected. The beef seemed like it was braising in a diamond encrusted, golden pan since before dawn with only one plan in its evil little mind. The plan was to make Bill happy. As I picked up a sizable chunk of beef with my chopsticks, it broke into two delicate pieces due to the slow-cooked tenderness. I skillfully place a bite size chunk of beef in my mouth then it gently disintegrated as I chewed and in one beautiful moment, flavors of the combined spices of turmeric, coriander, and cumin engulfed my soul. At that point I could only see white as if I was transported to a wall-less heaven. Then soon followed by the hammer of the heat of chili oil as that life affirming dreamscape faded back to reality and I could hear Diane ask from a separate dimension “How is it?” Now recovered, my body was covered in sweat, my ears were ringing, and my nose was running. I replied, “pretty good.”
Don’t forget to checkout Diane’s youtube channel at Ate Diane Sings at Sacred Heart Cathedral
Finally...
This time of year, is what is referred to as the ‘slow season’ in Chiang Mai. It’s also the rainy season, which makes it the best 5 months of the year. Oh, I do have a cat story to share, but that will have to wait for July’s entry. Thank you so much for reading/watching