I lol'd. The next thing that happens is the blind guy falls off the cliff, or space. Totally funny.
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Spoilers What Movie Are You Watching?
- Thread starter Huntn
- Start date
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Wet and miserable here today so watched a few movies.
Logan- enjoyable.
Exodus: Gods and Kings- Give it a miss
Kingsman- Not sure I'm really the target audience! I'd give it a miss as well.
Logan- enjoyable.
Sorry to see the end of a couple of X-men legends. But given how Professor X seemed to have turned into a very old man, probably for the best!
Exodus: Gods and Kings- Give it a miss
Not sure the writer/producer/director have actually read the Bible! Quite a few liberties with the text!
Kingsman- Not sure I'm really the target audience! I'd give it a miss as well.
I think I only ever watched Monty Python in one other movie and that was enough for me.
The Kingsman movie was great. Not a direct translation of the comic book, but a thoroughly enjoyable lark of a spy movie.
Actually, it was hilarious.
Agreed. Very, very funny.
Well, I think you have made it quite clear that you don't much care for Monty Python.
My tastes lie in different directions, and to me, it is one of the funniest films ever made, and - flat out - one of my personal all time favourites. Brilliant, scatological, scathing, wonderfully satirical, and extremely funny.
I am helpless with laughter every time I watch it, even though I know much of the dialogue off by heart.
Maybe they don't like spam?
I've not seen the life of Brian in years but agree it is funny. I think Monty Python is like marmite. You either love it or hate it.
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Didn't even know there was a comic!
Just didn't work for me.
I don't like spam in any form.Maybe they don't like spam?
I think Monty Python is like marmite. You either love it or hate it.
I tried vegemite once and it was inedible.
Sourdough toast — hot and buttery with a generous spread of Marmite — or my own favourite — Bovril.
Bliss.
But then I like adult flavours… all the umami things.
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Vegemite is a particularly Australian abhorration — and best kept Down Under.
I always liked Life of Brian. I use Marmite in soups and stew for umami. Doesn't taste half bad with buttered toast, either. Or maybe some jam. Fantastic on hardboiled eggs with butter and pepper or pepper sauce.
I like savory and sweet. Thin layer of marmite, thin layer of raspberry or blueberry jam. It's delicious. What it does for soups and stews is magic. I'll also mix it with duck fat or rendered butter for roast cut potatoes. It gives the potatoes a nice, flavorful crust while tender inside.Marmite and jam?
Hmmmm. I'm going to take your word on that combo.
So since it was that kind of a weekend we watched Stanley Kubrick's Barry Lyndon again.
One of those films I keep coming back to.
I don't think a more beautifully photographed, lit and costumed film has been made.
And a soundtrack from heaven.
This card scene alone is worth watching… so much seduction without a word.
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But I am curious what the jam brings to roast potatoes…
One of those films I keep coming back to.
I don't think a more beautifully photographed, lit and costumed film has been made.
And a soundtrack from heaven.
This card scene alone is worth watching… so much seduction without a word.
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Yes, yes, I know about using Bovril or Marmite as a kind of Glace de viande on the cheap.
But I am curious what the jam brings to roast potatoes…
Except that has nothing to do with what I described. Grab a starchy potato variety, peel it and cut it into quarters or more depending on size. Place in water along with sea salt and sodium bicarbonate, bring to a boil until halfway tender. Drain. Put the potatoes back into your Dutch oven or cast iron, flip them around by moving the pot in various directions until a thin film of broken potato crud/slime develops. Mix your choice of rendered fat with the potatoes alongside your reconstituted marmite, place in very hot oven and roast until golden brown on the outside whilst tender insider. It should be very crisp on the outside. It's perfectly salted outside and inside, tender inside while crunchy on the outside. Mix in your herbs now while everything is still hot. Bit of EVOO helps things get stuck on.
Ideally, you'll want to use rendered duck fat. It's got a very high smoke point, wonderful flavor and it's simply a very versatile fat to keep on hand. I render and freeze it in small cubes. If I fancy fried eggs made in duckfat, I can have it anytime I want. Now, if you're vegeterian, an oil such as avocado will do well as it has a very high smoke point and has a nice nutty flavor. Clarified butter or ghee work well, too. I'd argue they give a richer flavor, but smoke lower, do you'll have to be careful.
You can also use a marmite based stock when making traditional fondant potatoes. This is vegetarian friendly if you have guests.
Nothing. I was referring to the marmite.
I shall certainly try the sodium carbonate tip this Christmas — the only time I eat potatoes — Goose fat is of course par for the course.
Is there any other way to make roasties?Lard works well. Bacon fat works very well and gives a delicious flavor. On the other hand, if you roast at much lower for longer, potatoes made with coconut oil and then topped with cilantro and lime go together very well. If you can find a quality coconut butter (different thing), melting that into chocolate batter delivers a rich, supple and elegant cake. Provided none of your guests are allergic to coconuts.I shall certainly try the sodium carbonate tip this Christmas — the only time I eat potatoes — Goose fat is of course par for the course.
Yes. My dad used to love it.
Sourdough toast — hot and buttery with a generous spread of Marmite — or my own favourite — Bovril.
Bliss.
But then I like adult flavours… all the umami things.
Have you ever tried Gentlemen's Relish on toast? Wonderful, on a particular day.
Sometimes, I get cravings for just that precise hit on my taste buds.
So since it was that kind of a weekend we watched Stanley Kubrick's Barry Lyndon again.
One of those films I keep coming back to.
I don't think a more beautifully photographed, lit and costumed film has been made.
And a soundtrack from heaven.
This card scene alone is worth watching… so much seduction without a word.
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My mother adored that movie.
Re jam, homemade jam - say, a dessertspoon, or a tablespoon - of something such as a redcurrant jelly, a homemade apple jelly, a genuinely (one with a very high fruit content, and low in sugar) homemade apricot jam, or raspberry jam, can add a wonderful flavour to the stock of a stew, or a sauce to accompany a meat dish.
Oh sorry. I didn't mean that as a question about how to.
It was just a rhetorical question… , In other words, there is no other way to make roast potatoes IMHO.
But I can see you're a food fan and can talk all day about it.
Reminds me of my younger self.
These days I have grown so bored of the whole "foodie" culture — but that is a discussion for another day.
Thanks for your time writing it all out though.
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A little porcelain dish of Patum Peperium is always in my Christmas stocking.
Mhmm, your opinion.Oh sorry. I didn't mean that as a question about how to.
It was just a rhetorical question… , In other words, there is no other way to make roast potatoes IMHO.
But I can see you're a food fan and can talk all day about it.
Reminds me of my younger self.
These days I have grown so bored of the whole "foodie" culture — but that is a discussion for another day.
Thanks for your time writing it all out though.
Yes, well, when you find yourself getting older and not wanting to take risks that you did 30 years ago and avoid being paralyzed for life, you take up new hobbies. It is quite an enjoyable hobby. I won't call myself a "foodie" or a "snob" because even I turn my nose at some people who do food editorials. Right now I'm researching (for ourselves) on healthier desserts. Tasty, filling, but without the caloric mess. One of my long time employees suggested I play with chia seeds. Not quite understanding them at the moment.
Classic stuff is the best stuff, IMO. Even these days with my more health-conscious mind I'll still knockback a dozen homemade custard tarts before noon.
This is what I have seen… yes. People are taking it up as a hobby later in life.
I started when I was 10. So by the time the whole foodie frenzy reached peak exposure when I was in my mid forties my enthusiasm was on the wane.
So yes, different preoccupations and hobbies.
I still enjoy a well cooked meal — especially if it is home cooked.
My way of eating is Ketogenic — the past 5 years or so now. So my past experience in cooking has definitely helped me being creative. Ha! Good old Chia seeds. Usually added to biscuits or cakes when I bake them.
It's just when I see people fawning over celeb "chefs" and fondling their ludicrously expensive bottles of extra extra extra virgin olive oil — hand sorted by the only virgin in the village — and that only on a full moon night, when the wind is blowing in the right direction. Needles to say the oil press is driven by 2 pure blemish free oxen with ancestry all the way back to Numa Pompilius — then I really can't resist an eye roll.
I jest… but yes, some really are taking the piss.
Enjoy!
A little porcelain dish of Patum Peperium is always in my Christmas stocking.
I thought it might be.
Love that stuff, hot toast, melting butter, and er, Gentlemen's Relish.....in its gorgeous little porcelain dish......
This is what I have seen… yes. People are taking it up as a hobby later in life.
I started when I was 10. So by the time the whole foodie frenzy reached peak exposure when I was in my mid forties my enthusiasm was on the wane.
So yes, different preoccupations and hobbies.
I still enjoy a well cooked meal — especially if it is home cooked.
My way of eating is Ketogenic — the past 5 years or so now. So my past experience in cooking has definitely helped me being creative. Ha! Good old Chia seeds. Usually added to biscuits or cakes when I bake them.
It's just when I see people fawning over celeb "chefs" and fondling their ludicrously expensive bottles of extra extra extra virgin olive oil — hand sorted by the only virgin in the village — and that only on a full moon night, when the wind is blowing in the right direction. Needles to say the oil press is driven by 2 pure blemish free oxen with ancestry all the way back to Numa Pompilius — then I really can't resist an eye roll.
I jest… but yes, some really are taking the piss.
Enjoy!
The only chef I really love - because his stuff is both doable and tasty and he has a cheerfully greedy, yet respectful relationship with and to food - besides, very few of his recipes have ever let me down, and I tweak them as needed - is Nigel Slater.
I became a fan around twenty years ago upon reading two articles of his - in fairly rapid succession - in the Observer.
The first gave the history of mince pies - I had had no idea that this had been a savoury dish in the Middle Ages (well, the name is a bit of a giveaway, if you think about it), and the second was a recipe that I had to read a few times, just to make sure that my eyes were not the victim of a misprint; they weren't. That recipe - I nearly swooned in delirious joy - was for a dish described as "chicken with eight heads or 40 cloves of garlic". I was hooked from that moment.
Ever seen Babette's Feast? Wonderful movie.
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There's a decent film.
Serving up Cailles en Sarcophage to the good burghers of Jutland.
The last scene where she sits outside smoking a fat cigar and a glass of cognac is the perfect end to a lovely tale.
To bring the thread back on track again.
Since we're talking about Isak Dinesen, I really did not like the very Hollywood Out of Africa.
By then we all knew Meryl Streep was magic with accents, but Robert Redford just didn't work.
Mind you, it was the eighties, and we did things differently there.
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Keeping to a food theme, Peter Greenaway's The Cook, the Thief, His Wife & Her Lover is a decent *cough* shot *cough* at a controversial subject. And of course Michael Nyman soundtrack makes it brilliant.
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