I often get asked, “what’s it like taping for television?”
My answer: it depends on how many shots of tequila I take before going on. No, just kidding. My segments are about 4 minutes long, and while it’s not “live” we only do it in one take unless I really really screw up.
I love short one-take segments like this because it’s definitely challenging, keeps me on my toes and it’s a high-action situation — I’m in, do my thing and I’m out.
The hostess of the morning talk show has a telepromter, but only to introduce me and the dish that I’m cooking. The rest of it is pretty much ad-libbed and on the fly.
This week, I brought along my new /videographer, Cheri from The Watering Mouth, a local food blogger who comes once a week and helps me shoot and edit video for Steamy Kitchen.
We arrive an hour early, prep the dish and I plan the segment in my head. I think rather than describe in detail everything that goes on, I’ll wait until the next time I’m at the studio and I’ll shoot behind the scenes footage of what goes on. It’s much more interesting to see it in action than to read about it!
Once the crew starts taping, I sit on the sidelines until it’s my turn. Here they are taping a bridal fashion segment. Look at ll those lights!
That morning, I made Seafood Spring Rolls (recipe coming soon!) and of course I had to save some for my Tampa bestie, Jeff Houck, who works in the same building.
He reminded me that it’s our 5-year anniversary of the Asian Market Trip where we shop for pork uterus. I kid you not.
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love your website and recipes. amazing!
Thanks for the behind the scenes info, Jaden! Pork Uterus? Um…no way! 🙂
Pork Uterus? Haha… how would it taste like? I’m sure you’ll have a great recipe for that, but really, I can’t imagine how it would taste! I have tried chicken feet and i loved it!
Are any of you old enough to remember Mae West? She was credited with saying, “Life is a banquet and most poor b——s are starving.” She wasn’t talking about food politics and probably not even about food. She was telling us to be open to the idea of trying new things – all KINDS of new things. Hey!
Nobody lives forever.
I follow Jeff on twitter, didn’t realize you two were buds.
I bet there is always a lot of laughter during these sessions.
Haha pig uterus? I thought I had heard it all!
That set looks pretty cool, Jaden. It’s quite interesting to see what it’s like on the other side of the tele
Thank God I wasn’t drinking my water when I read the pork uterus!! Bwaaaahahaha!
So glad to hear that you & Jeff are pals!
Lots of fun seeing what goes on behind the scenes of your television taping!
OMG! i just read all the labels from the link from your 5-year anniversary to the asian store, and was excited to see some fun and interesting finds until i saw AORTA et al. girl, i’m asian as well – but those just grossed me out! they all sound more like science projects to me than delicacy. UGH!
Interesting find – the pork uterus is an ingredient I’ve been looking for since we moved to the USA eons ago. We have some terrific Filipino dishes that use the pork uterus and I haven’t been able to make them for lack of it. Well, now I’m going to go search if there are any here in the east coast Asian markets. Thanks for sharing, Jaden!
Pork uterus? I have never had it or seen it in the SF Bay Area. I wonder how they are cooked and how they taste like.
Hahaha – this just made me laugh out loud. I have never heard of that before in my life!
What Asian market in Tampa? My in laws live there and I always have trouble finding a good market when we visit. And what do you make with pork uterus? What is the texture similar to?
OMG,I think I have heard of everything now……what is pork uterus and how do you cook it and who eats it ? Is it served in restaurants and in what?? I want to make sure I don’t ever order that 🙂 just sounds gross to me……
once would be enough for me,too!