Good post by Cahill on the need to specialize in social media, indeed all things.
It’s not good enough anymore to be a “new media specialist”, or even a “web video specialist.” It’s heading to the direction where each of the general video tasks will become their own separate areas of specialization. Such as editing, or compression, etc.
So now would be the time, especially if you are looking to retrain, or are already working in new media, to think about becoming more specialized. In the long term I believe you’ll see more job opportunity, and better job security. You’ll still compete in the general market, and you’ll have that one area of expertise where you’ll be the superstar.
Now is the winter of charceuterie and this weekend’s project was sausage, about twenty feet of forcemeat I mixed up and extruded into pig casings. No photos or video. Way too digusting. I trashed the kitchen and smeared emulsified raw pork and chicken over every available surface, including a Tivo remote, phone, all knives, bowls, the KitchenAid, the grinder, the extrusion tubes ….
I bought the casing in Osterville and made the forcemeat from a pork shoulder. That was diced and then mixed into two recipes – one for a sage/ginger/garlic sausage, the other for hot Italian (which I over salted). I made a third sausage out from three pounds of boneless chicken thighs, fresh and sundried tomatoes, and basil. The chopping, spicing, and grinding were fun, basically Play-Doh Fun Factory with dead pig. The filling of the casings … that was as primal as it gets in the Churbuck kitchen. I’ll spare you the details, but I found myself a little less than hungry when I cooked up a few for dinner, doubtlessly because I had just spent a couple hours a bit too intimate with my food.
The payoff for this winter dry run is going to come in May during the bluefish run. My intent is to get good at a smoked bluefish sausage only because I have always wondered if it actually might be any good.
“In the nightmare, the waiter puts a plate of steaming blue mussels on the table. But when his customer digs in, she recoils in disgust. Then she raises her fork and glares: On it is a tiny, dead crab.
Shellfish farmer and dealer Bill Silkes is haunted by scenes like this, both real and imagined. For far too long, his nemesis has been a parasitic crustacean – so puny it’s nicknamed the pea crab – that stands in the way of a thriving mussel aquaculture industry in local waters.”
In my alimentary experience, mussels are the riskiest clam for food poisoning and a sure bet for a long night on the bathroom rug. I haven’t knowingly had a mussel since 1983 at the Union Oyster House in Boston.
So, the parasite thing doesn’t weird me out. I’ve eaten fiddler crabs in Tokyo — shells and all — and a pea crab sounds like a fishy baby aspirin. But a bowl of gaping, labiate orange and black mussels steamed open in a bath of bad chablis and shallots?