Otaku No Podcast (Video-only Feed) podcast

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In this episode, we take a look at a really cool app for iPhones, iPod touches and iPads, Air Video HD. Air Video HD lets you stream video files over your home network from your computers, media centers, network attached storage, etc. It automatically transcodes the video if needed, and supports pretty much every video format under the sun, including MKV and Hi10p. It also supports all the common subtitle formats, including advanced subtitle features (SSA/ASS) such as fonts, text positioning, styles and more. Watch this video on YouTube (higher quality) Get more info on Air Video, and download the companion app here Buy the Air Video app on the iTunes Store iPod touch - Buy iPod touch at Amazon iPad Air - Buy iPad Air at Amazon iPad mini - Buy iPad mini at Amazon Possibly related posts: (automatically generated) Cool Find: HD Player Pro for iOS plays MKVs, renders subtitles damn near perfectly (Updated) Watch your downloaded anime on your iPhone, iPod touch, or iPad with Air Video (Updated) Cool Find: Meridian Media Player for Android…

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Video #0007 – Japanese Classic Cuisine: Yakitori

14 years ago

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Yes, I’m taking another break from audio podcasting. Today I show you how to make a classic Japanese dish that you’ve probably had many times before, Yakitori. Ingredients: 1 package chicken thighs (about 6 pieces) 1 small bundle green onions (negi) 2 tbsp. sugar 2/3 cup soy sauce 6 tbsp. sake (Japanese rice wine) 2 tbsp. mirin (Japanese sweet cooking sake) Directions: Soak skewers in water, at least 30 minutes before cooking. Combine soy sauce, sake, mirin and sugar; cook until boiling. Boil about 1 minute then set aside. Cut chicken into bite-sized pieces (about 1 inch or so), removing bones if necessary. Peel off the skin, and trim any excess fat and skin with the knife. Thread chicken and negi onto skewers, alternating between chicken and negi. Cook over charcoal or bake in an oven (I usually set it to 350 degrees). Cook until meat is firm but not tough, and/or an instant read thermometer reads 160 degrees. Notes: Those of you wishing to avoid alcohol can leave it out of the sauce. The taste won’t be quite the same, but should still be good. Also, mirin is available in a version without alcohol as well (basically has the flavor of mirin without the alcohol). If desired, lightly sprinkle salt and pepper (to taste) on the skewers before coating with sauce. If you’ve got the time, marinate your chicken and negi in the sauce. Let it soak at least 1 hour, preferably all day (prepare it in the morning, eat it for dinner). For improved texture and to caramelize the sauce, finish your yakitori under the broiler for an additional 5 minutes or so at the end. Boneless skinless thighs can sometimes be found in your market’s frozen foods section. Some people like to shake some toasted sesame seeds on them right before serving. It goes well with edamame (soybeans in the shell). And, of course, beer. Traditionally, yakitori is made with just about every part of the bird, including the innards (gizzards, etc.). I’m not really a big fan of chicken innards (as I suspect is true of much of the American viewing audience), so I leave them out. Hentai PC dating-sim games at J-List No related posts.…

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Video #0006 – Convention Photography 101

14 years ago

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It’s happened to all of us – you get home, load up your con photos, and your reaction is “meh.” Fear not! The Otaku no Podcast crew will show you the tips and tricks you need to get those awesome Cosplay.com like shots. This was the workshop I gave at Anime Expo 2010. Be sure and check the Otaku no Podcast website for full show notes, including links to the products, books, etc. mentioned. http://otakunopodcast.com/photo/ . PC dating-sim games @ J-List Possibly related posts: (automatically generated) Episode #0010 – Convention Photography 101 Video #0005 – Anime Podcasting for n00bs Episode #0002 – Convention-al Wisdom…

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Video #0005 – Anime Podcasting for n00bs

15 years ago

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This is the workshop I gave at FanimeCon 2010 on how to start your own anime/manga podcast. For links to the products, software, services, etc. mentioned in this workshop, please visit http://otakunopodcast.com/podcasting/ . J-List is a peaceful island of Japanese pop culture for you Possibly related posts: (automatically generated) “Anime Podcasting for Beginners” panel at Anime Expo 2010 Video #0006 – Convention Photography 101 It’s officially official: Come see my panel @ FanimeCon!…

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Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish

15 years ago

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Greetings, and welcome to the third and final installment in this series of sushi making videos. It’s finally time to run with the big dogs and face your fears – raw fish. But don’t worry, it’s not as difficult as it sounds, and assuming you have access to a reasonably good Asian foods market (or are willing to order frozen products shipped to you in dry ice over the internet) you’ll be just fine. (Look at it this way, not only do you get good quality raw fish, but also dry ice to play with. Fun!) Today we learn how to make Temaki, or hand rolls; and Nigiri, or pressed sushi. We also take a brief detour and learn the Way of the Blade – handling sushi knives. This is the final video in the Sushi series. Hopefully you’ve enjoyed it. I’ll be returning to audio podcasting after this. But stay tuned until the end of the video, because I’ll be talking about the future of Otaku no Podcast and these video podcasts. Links to some of the products mentioned in this video: A good seller of frozen sushi/sashimi-grade seafood Reasonably priced carbon steel yanagi (sushi knives) on eBay – if this one is sold out, use the “see other items” link to find more) The more high-end sushi knife I own – again use the “see other items” link to find more, if you’re interested A source of good Japanese water stones A really lengthy article about proper knife care, sharpening, etc. Another article on the proper care of carbon steel knives How to make proper Nigiri Sushi (this is pretty intense) Another method of making Nigiri Sushi (somewhat less intense than the previous one, but not by much!) Possibly related posts: (automatically generated) Video #0003 – The Sushi Experiment 2.0: Rolled Sushi Video #0002 – The Sushi Experiment 1.0: Inari Sushi Video #0007 – Japanese Classic Cuisine: Yakitori…

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Video #0003 – The Sushi Experiment 2.0: Rolled Sushi

15 years ago

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Well, I didn’t get any angry e-mails or death threats, so I’m assuming that you folks liked our first videocast (or were at the very least willing to tolerate it). So we’re back with another. In this, our second installment in the Sushi series, we’ll be talking about how to make maki sushi, or rolled sushi. We’ll be making two of the most popular examples of this – kappa maki, or cucumber roll; and the infamous California Roll. (To those of you wondering when Anime on the Cheap Part 2 is coming, the answer is – “sometime, hopefully soon.” I’m taking a break from audio podcasting mostly because I’m procrastinating, and also because I have fun new toys to play with ) Links to some of the products mentioned in this video: J-List is a peaceful island of Japanese pop culture for you Possibly related posts: (automatically generated) Video #0004 – The Sushi Experiment 3.0: Nigiri, Temaki, Chirashi, and Facing the Fish Video #0002 – The Sushi Experiment 1.0: Inari Sushi Video #0007 – Japanese Classic Cuisine: Yakitori…

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Video #0002 – The Sushi Experiment 1.0: Inari Sushi

15 years ago