For those of you into Horror Flicks, I’d imagine this one is an attractive offering and you’ll be at the movies on the 4th
I wrote about The Human Lab Rat channel the other night and asked for comments to see what other people were thinking. Only a few people have responded. Since the film is launching this week, I wanted to finish my thoughts on the channel. I’m wondering how many people went to the channel and stuck it out through the entire preview?
Like I mentioned in my post about this channel the other day, I was impressed by the technology the channel put on and it took me a couple of visits to the site to figure out what was going on. When I first went into the channel I was put off by what I thought was a guy putting on a real stunt that seemed not only wild, but gross and scary as well. I mean, how can you end up with a vine under your skin, not get it treated by a doctor and not get an infection so horrendous that you don’t end up losing your arm?
Those questions were going through my head as I went in for another look. What I noticed was that he said the same thing each time I entered. “Batman’s just a guy in a suit.” “Hey Angelface, how are ya doing?” “No, I’m not gonna do it.” “No.” “No.” and more. I noticed that the viewer count was at 20 each time I went in, which was important to note because someone in the chat mentions 20 viewers to which he responds to. Last night when I looked in on the channel it was registering 0 Live Viewers and 0 Total Views. I that was an anomoly, perhaps related to some technical issues JTV was experiencing this weekend, because today it’s back to showing 20 Live Viewers and almost 250k total views.
I also noticed this morning that there is no ability to pause the video. The pause button is not clickable. Once the movie trailer begins, it takes over the channel GUI. There’s no way back unless you refresh your browser, so you can either watch the trailer or move on manually.
And, when it’s working, you can create a HumanLabRatFan### name. It has not worked for me until tonight when I created the HumanLabRatFan305 name and the bot asked “me” a question which you can see by clicking on the image below.
I’m hoping there will be more of this kind of movie marketing in JTV’s future, perhaps the same can be done for television shows? How about travel or shopping? I see potential.
I loved the graphic of the vine taking over the channel
I have been remiss in posting recipes in quite some time. I’m sorry. Time seems to get away from me and it’s 2am by the time I’m done with the blog at which point I can’t think straight. I really need to get recipes posted before I launch the show each night. For now though, below is the easy, yet DEElicious recipe I made for chicken with Balsamico-Rosemary Marinade.
Balsamic-Rosemary Roasted Chicken
- 1 large chicken leg quarter (leg and thigh)
- 2 tablespoons extra virgin olive oil
- Balsamic-Rosemary Marinade
Marinate chicken pices in marinade for 3 – 4 and up to 24 hours.
Preheat the oven to 375º
Add olive oil to a pan (preferably one that can go from stove top to oven) and heat. Add chicken to the oil, reserving the marinade and cook until each side is beautifully colored. When done, transfer the pan to the pre heated oven for 45 minutes, or until the chicken is done (170º).
Just before removing the chicken from the oven, transfer the reserved marinade to a small saucepan and bring to a light boil on medium heat, stirring to ensure the sauce does not burn, while reducing to a luscious, thick and creamy accent to your chicken.
Plate the chicken and spoon the sauce over. Add finishing salt if you have it in your kitchen and serve.
- 2 tablespoons balsamic crema or glaze
- 1/3 plus 3 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 4 1/2 tablspoons Demara sugar (firmly packed golden brown sugar works just as well)
- 3/4 teaspoons freshly ground pepper
- 1/2 cup finely chopped fresh rosemary
- 5 garlic cloves, chopped
In a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 small clove of garlic, minced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons vegetable oil (or any other flavorless oil)
- salt and freshly ground pepper
- 1 tablespoon chopped fresh basil or other fresh herb to your liking (cilantro, oregano, etc.)
- In a small bowl, combine the balsamic vinegar, mustard and garlic and whisk to blend. Add the oils one at a time in a slow, steady stream, whisking constantly until smooth and blended. Season with salt, pepper and herbs. You can use a small food processor to create this marinade as well, but the key is to emulsify it by pouring the oil into the vinegar in a slow steady stream.