I’ve always wondered how much money people really make on monetized websites and channels. He obviously invests a LOT of time, effort, and money. Maybe he’s retired - it would be a fun retirement ‘job’.
I kind of regret I said I was sorry it was a man, had hoped it was a rustic Serbian woman. I found somewhere it said his uncle Boki something like that. Who knows?
And what difference does it make when he cooks up such neat stuff and has a pet owl?
He might live somewhere in the US, hard to tell. It sounded like he didn't have any great expectations but then his channel just skyrocketed with lots of likes and/or subscriptions. Then he mentions that he does have to cover the costs of filming so much and asked for donations. For all the work some people put into their videos, you can't blame them for wanting something in return. I've wondered how Chef John or all the ones I like can just give stuff away free.
Right now I have just a few channels, got tired of Laura Vitale but sometimes check out Betty's Kitchen, haven't done Phyllis Stokes lately but made a couple of her recipes (the German chocolate pound cake), Chef John, Chef Buck, now AlmanzoKitchen and sometimes an Hispanic cook (been meaning to make her bread pudding). For that I had to order stick cinnamon, star anise, got some whole cloves, always have nutmeg and vanilla on hand, but don't know if I will like those spices (she makes a "tea" with them for flavor).
If anybody managed to wade through my tiresome post, I could use some help with custard pie. I made one with a lot of whip cream, some milk, eggs, in a thawed store pie shell. The bottom crust was soggy and I do not want to paint them with egg white. I am willing to prick and pre-bake partially.
My pumpkin pies I guess my crust (homemade) was a little soggy, nobody seemed to mind. And they went in the oven cold. The custard pie had the milk heated up, then said to cook 35 min in a 400 oven. My after 15 or so minutes it was all puffed up. I turned it down to 250 and finished it.
Other custard pie recipes go in the shell and oven cold, usually 400 the whole time, seem to turn out nice. I don't like the least little bit of curdling, like them silky smooth.
And I've been putting foil on the crimping which I never used to bother to do before, think my oven bakes a little hot.
Guess that's enough for now.