How To Create A Training Video

Start Screen Capture Studio and you’ll see all the available options in the launcher window. If you’re creating a software video guide or other computer-related tutorial, choose Record screen to start the screen capture process. If you don’t want screen footage for your tutorial, skip this step and go to Step 3 to learn how to record webcam video and import footage from other sources. To start capturing your screen, draw the capture frame over the area of the screen you want to record. This will give you access to additional capture settings.

Adjust the frame size by pulling on its edges until it’s positioned correctly; alternatively, you can choose one of the preset sizes or full screen mode. You can do even more to make your tutorial extra-clear: record audio commentary or webcam footage during the screen video capture, use the built-in visual and sound effects to emphasize cursor and mouse clicks, and even capture keyboard actions.

To start the recording, click REC. If you use Windows, you can also start capturing the screen by pressing F10 on your keyboard. Pressing F10 again will stop the capture. To do the same on Mac, press ⌥ ⌘ 2. Read our screen capturing tutorial for more tips and tricks.

Rain dropping on my window panes, soup misting up the glass in front of me. When the soup is ready and my bowl is in front of me, I dip my spoon in and an instant later, an eddy is generated - oils, water, sediment, mixed, swirling and totally, totally gorgeous. The oils from the meat and spices set themselves places - mini globules of flavorful and spiced broth, speckled with calabash nutmeg.

The components of the soup begin to dance, a sort of victory, marital celebration - loathe to dive onto the spoon but hankering after it at the same time. The film of oil over the top, glimmers, especially with fluorescent lights. If you look hard enough, you will see strands of Tetrapleura tetraptera.

The soup is warm and pleasant on my tongue and in my throat, a slight fishiness without the smelliness. In seconds, I feel my sinuses clear out. There is an appealing saltiness that reeks of being ‘well-seasoned’ without being concentrated seawater. Slightly savoury without the intense pungency of African dishes. To me, that is.

Some other person might disagree. We all sit - my entire family, drinking up spoon after spoon of bowl after bowl, warmed and united in love. And then I remember that once I made a Chinese style soup with wood ear mushrooms, rice wine, light and dark soy sauce, rice vinegar along with some aromatics - ginger, garlic, spring onions and coriander stems and guess what, It reminded me a lot of peppersoup!

Thank you Joan of Foodalogue for another superb culinary tour. I have enjoyed it, learning, sharing, making new friends and most of all eating. Thank you very much! Lots of love….and guess what, You could say ‘Coming to America‘. Well ‘Coming to Houston’ would be apt, but more on that later. Lots of love and please visit Joan at Foodalogue tomorrow to see what the other fantastic dishes from bloggers the world over.

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