Spam WILL get you noticed on Twitter...for all the wrong reasons!

More and more brands and small companies are trying to make their mark in social media. And rightly so. The social media platforms of Twitter, Facebook, Pinterest, Google+ have been a definite boon to small and midsize companies trying to make their mark in the online media and social media arena. Good planning, quality content and a following of the 'so called rules,' will help when trying to get yourself noticed. But, many have jumped into the deep end with little or no knowledge of twitter etiquette, and the dos and don'ts of how to do it the right way. Influencers in certain topics, such as myself for instance, in the areas of food and culinary, are usually glad to help and, IF you do it right.

But one of the worst ways to get noticed on twitter is to Spam. Especially by those that have huge followings and are considered the 'twitter elite' in their specific topic. Oh, this will get you attention for sure, but it will all be all negative and actually defeat your purpose and damage your rep. Most will ignore your spam, quietly blocking and reporting you. Some, like myself will call you out on it. In public. To our thousands of readers and followers. That can in some cases be the kiss of death. So, here are some simple techniques to avoid being put in what I call, Spam Jail.

If you are seeking notoriety, attention, or want to call certain individuals, or personalities to your brand, instead of using spam if you have a great news article or story, first and foremost, follow the twitter profile of the person or company you are are trying to connect with. Re-tweet their postings. Reply to certain posts or tweet and start a dialog. Most of us keep a close eye on our mentions, re-tweets and activity. We do this for a variety of reasons, but for the most part, it is to see if the content we are posting and tweeting is being well received and to keep a pulse on what is important to our twitter following. It also allows us to engage and respond to our readers and followers when they reply or re-tweet out content.That will get you noticed.

Second, if you want to get your tweets noticed, simply ask for a follow from that individual so you can talk with them via DM. It's simple to ask a well know twitter profile if they think they're followers may be interested in a news article or post or item that you want to get out there to a wider public. This works very well with me for instance. Why? First it shows etiquette and respect. If done this way, it will more than likely result in a follow, at least to entertain your request in private. If your content is good, timely and interesting, folks like me will probably re-tweet it for you and now that you have our attention, if the trend continues, we may include it in our regular tweet rotation and you will have more that achieved your goal.

Remember, be patient above all else. A positive and well followed Twitter rep is not something you can gain overnight. You must develop relationships, show consistency, and above all, show some class. Spam will absolutely get you noticed immediately!! It will also get you called out, complained about, blocked and reported. Your goal is to develop a great reputation and twitter following and if you are new to twitter, or have even gotten impatient trying to get noticed, with Spam, you can actually shoot yourself in the profile, before you even start your campaign. I hope this helps.

Bon Appetit, 

Lou

Staying on the cutting edge in your Kitchen: Knife Skills...



Welcome to the second installment in a series of posts geared toward the 'at home cook.' It is my belief that anyone can cook gourmet at home and this series is designed to give you, the at home cook, foodie, culinary enthusiast, the techniques and methods used by every professional chef, in order to allow you to create wonderful restaurant style gourmet meals at home. Our first, Mise en Place, was all about proper kitchen set up when attempting a recipe or preparing a meal for your family.

With today's installment, Knife Skills, we will examine the techniques and proper methods of using a chef's knife. The chef’s knife is the ideal knife for chopping vegetables, herbs, fruits, cutting boneless meats, slicing, dicing and general cutting tasks. A chef's knife generally has a blade eight inches (20 cm) in length and 1 ½ inches (4 cm) in width, although individual models range from 6 to 14 inches (15 cm to 36 cm) in length. Blade shapes are either French or German; the French style has an edge that is straighter with the end curving up to the tip; German-style knives are more deeply and continuously curved along the whole cutting edge. 

Sharpening Your Knives

It's important to keep knives sharp to stay safe when cooking,as dull knives are a safety hazard and can be very dangerous.The more blunt a knife's edge is, the more pressure it takes to cut something, the more likely you are to slip and cut your finger instead. Sharpened knives reduce the time it takes to prepare your meals as well. To sharpen a knife, use a sharpening stone, also known as a whetstone, or a sharpening stick. If you don't feel comfortable sharpening your knives yourself, most knife manufacturing companies allow you send your knives in for professional sharpening. You could also try your favorite cooking supply store, as most offer sharpening services.

How To Properly Hold & Use Your Knife

For more precise control, adopt a grip on the blade itself, with the thumb and the index finger grasping the blade just to the front of the finger guard and the middle finger placed just opposite, on the handle side of the finger guard below the bolster.

When slicing or chopping, keep your fingertips curled inward. Use your fingernails in what is called a "claw grip," to help grip the food. The knife blade should rest against the foremost knuckle, helping keep the blade perpendicular to the board.

Types Of Knife Cuts 

Large dice: ¾ inch × ¾ inch × ¾ inch.
Medium dice: ½ inch × ½ inch × ½ inch.
Small dice: ¼ inch × ¼ inch × ¼ inch
Batonnet:  ½ inch × ½ inch × 2½-3 inches.
Aluumette: (al-yoo-MET) ¼ inch × ¼ inch × 2½ inches.
Julienne: (joo-lee-ENN) 1/8 inch × 1/8 inch × 2½ inches.
Brunoise: (BROON-wahz) 1/8 inch × 1/8 inch × 1/8 inch.
Fine Julienne: 1/16 inch × 1/16 inch × 2 inches.
Fine Brunoise: 1/16 inch × 1/16 inch × 1/16 inch.
Paysanne: ½ inch x ½ inch x 1/8 inch
Tourne (turned) 7 Sides: ¾ inch (width) x 2 inches (length)

For those who would like to take this post a step further, below is a list of available classes in New York, Chicago and LA, allowing you to get hands on experiences and instruction:

For my New York City readers:, Chef Norman Weinstein offers an excellent knife skills class at the Institute for Culinary Education on 23rd St. in NYC.

For my Chicago readers: The Chopping Block, located on Lincoln Ave offers regular classes for $40 per person.

For my LA readers: Chef Eric Jaques Crowely, of The Culinary Classroom offers regular classes on a variety of subjects, all of which includes knife skills instruction.

I hope this post has been educational and informative and helps you get more proficient in the kitchen. The number one (1) answer I have received when interviewing chefs about their most important or favorite kitchen tool is unequivocally; their knives. If you are serious about cooking and becoming more adept in the kitchen, learning how to use your knives with proper techniques and practice can make the cooking experience much more enjoyable. The time spent getting to know your knives will allow you to not only be more safe, but I'll bet you, your friends and your family will appreciate and enjoy your new culinary acumen and the delicious gourmet dishes coming out of your kitchen.

As always, Bon Appetit!

Lou

 Photo sources: www.cheftalk.com http://www.myrecipes.com/  http://www.ciaprochef.com/