Blether
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Posts posted by Blether
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128. (ordered from the driver's seat. '//' indicates change of speaker):
Two hamburgers, a milkshake and two coffees // What kind of milkshake? // Chocolate // How about some fries? // Why not?
Additional CLUE for #128: the car in question is a grey 1968 Mercury Monterey for which "twenty-eight hundred" was paid
The Getaway?? as it can't be Knight Rider.... Ali McGraw hits another car with it at the drive-in??
Oof ! I feel like the fisherman whose bait was stolen, but *yes*, it's the 1972 version of The Getaway, the film that brought McQueen and McGraw together. Another car ? Yes, or two... "Shit !" // "She made us... Punch it, baby"
As a kid I loved this one for the scene where (the Steve McQueen character) Doc finds the cops right on their tail and stops them chasing them by holding up a gun store for a large pump-action shotgun, then holding up the cops and destroying their car with it, blast by groundshaking blast - and for having Steve McQueen in it in the first place, of course.
Good work, Insomniac !
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128. (ordered from the driver's seat. '//' indicates change of speaker):
Two hamburgers, a milkshake and two coffees // What kind of milkshake? // Chocolate // How about some fries? // Why not?
Additional CLUE for #128: the car in question is a grey 1968 Mercury Monterey for which "twenty-eight hundred" was paid
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Salt only - find yourself a good explanation of (Japanese) shioyaki. This involves salting 30 minutes in advance, then a rinse and dry before broiling. Here I just salt liberally and adjust the timing to the thickness of the fish: some methods specify a quantity of salt.
My favourite pieces of white fish (locally), sea bream, I simply salt, dredge in lightly-peppered flour and fry in olive oil. Nothing else needed.
Or in the Indian vein, try marinading in a paste of ginger, garlic, salt, vinegar, chilli, coriander, cumin, and oil and/or yoghurt: tandoori fish. It's quite delicious.
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Well, Blether, here it is, the offending Linguini from a couple of nights ago!
And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.
The linguine looks most attractive. It's the first time for me, too, seeing bacon in a piece like that. It looks great, though - properly dried.
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ah, the old FOA...
What's that, Fever On Arrival ?
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Yes, it is "Trente-sept deux le matin" ('Thirty-two point seven in the morning'), released also under the English title "Betty Blue". Congratulations Insomniac and Waterdogs !
We see Zorg as a handyman at the beginning of the movie ('the forecast was for storms') - hidden away he has the manuscript to his work of fiction, Hitler's Diaries, which Betty discovers and endeavours to have published in the face of a barrage of rejection. Zorg's friend Eddy gives the couple a job in his pizza parlour, Pizza Stromboli. In front of house, a couple are being difficult and the chef's response is his 'repel cuisine'. The customers love it: "How's your pizza ?" - "Hot !" - "it's you that's hot !"
Yes, Betty ends up forking the woman.
The script (of the subtitles !) can be seen here.
Given that one crux of the plot is Betty losing her unborn baby, 37.2 being body temperature makes sense. Was there that much sex & nudity ? I dunno if it's more than a dark triangle or two different to, say, Body Heat, but it's been a while and yes, memories vary.
The film received both a BAFTA and Oscar nomination for Best Foreign Language Film in 1986, as well as winning a César Award for Best Poster. Insomniac, you are in the frame for (You name the food, I'll name the movie) YNTFINTM's Best Poster of 2007. We'll keep you, uh... posted.
Edit: to note that a morning temperature of 37.2 also seems to be the watershed for diagnosing "fever of unknown origin".
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While I am here, a weak non-guess on Nemesis Number 66: I saw this movie years ago; it is French; a strange sort of love story (I guess they all are, aren't they?); she is a waitress, he's a handyman?; there is a fork stabbing and lot of nudity/sex...but I cannot remember the name. I keep coming up with "Blue Velvet" and I KNOW that is not right. Someone put me out of this misery.
(Sorry, Nicola, and... )
Weak ? Oooooo, Waterdogs. I'll accept either the French (which I prefer, I mean from an artistic merit viewpoint) or the English title.
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Poor ol' #66. Another CLUE - hitler's diaries
*sigh!*
The Dirty Dozen?
I ain't tryin' another 'til I get this one... without cheating.
Sorry, man - no. Not The Dirty Dozen.
[Officious looking sign] "Thank-you for not cheating"
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Hi Majra, it's great to see you all here.
silly- I can't think what you mean. You're supposed to say 'kawaii !!!' when you see things like that
Those udon were a brave choice for someone for whom soup is out of the question
(Edit: to say I've now read the posts in the 'First night in Tokyo' thread. Sorry not to have picked up on it, but yes, as Kris described 'no soup' will largely keep you away from noodles in Japan).Thank-you so much for letting us share your experiences. As Torakris said, let's hope the weather holds up for you this afternoon.
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And some Salt and Pepper Shrimp...
I can taste those shrimp just looking at them. Great picture !
Bruce: likewise your meal. Gorgeous.
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Oh dear. That means something VERY different and not at all food related around here.
Hence Fresser's 'pudding skin', I think.
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T'aint Caro---it's Rachel, and if Toliver will send me his address, I'll send him my DVD.
It's IN there, I tell you, it's IN there!! And way neater'n the Senator's spillage.
Now scuse me whilst I go fetch my fan and smellin' salts. And maybe a julep.
Oops ! Sorry
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KTG was denied, though it FIT the only clue we were given. I'm just sayin'. Fair's fair.
Caroled, are you and Toliver still toying with each other over that one ?
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Poor ol' #66. Another CLUE - hitler's diaries
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Do they make little ones that you can use table top?
This one cost me about ten bucks - the legs extend to a yard or more, and it's by no means the most compact of those available:
I'm so happy (read: incredulous) that not only are the chives but yes, the tarragon too, already sprouting this year. I was worried I'd lost the latter):
(The little birds are great fans of young herbs, too: also of earth baths).
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(isn't my picture pretty? Sorry, but I think it's my best effort since I got a digital!)
And the cutest candy, ever:
(sorry it's blurry)
Kim
Kim, that does look good. The chives (right?) make it for me. As for blurry, did you buy a little tripod ? (I have one but didn't use it - once again my excuse is laziness, but I can throw in disorganisation in this case, too).
GTO: the speed didn't seem to matter much from the inside.
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Sandwiches are not sexy.
Oh, I dunno. Claudia Schiffer, Helena Christensen and me was pretty good fun.
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Thanks also for sharing the nice German pork roast recipe, Blether!
I'm afraid I can't blame the Germans, Ludja - though pouring from a bottle emblazoned with the word 'Hock' and using pork & cabbage, I did feel kind of mitteleuropean, I have to admit. The basic technique I filched from my mother (no German there): the major ingredients are poor man's opportunism and the wine is no-stock-in-the-cupboard lazy man's expediency.
At the same time, I'm interested to know more about German food and with the level of my knowledge everything I read will add to it, so thanks for the link. I'll go and have a look now.
Edit: PS 'Hungary' ?
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Me too, Blether. I think all the effort went into the pasta, which is fine by me.
Amen to that. And here am i giving you the tablet second-degree and you're in the UK. Sorry. I once got a puncture arriving in Horncastle on my motorbike at the end of a business day: the locals were so helpful it made it a pleasant experience.
Token food reference: Subway sandwiches for dinner last night.
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What do you do?
As a cheesehead (!) I'm always making gratin in the winter: salmon and broccoli is a combination I like for it, and of course the key is using good cheese. I grew up with cheddar and a nice sharp, strong cheddar works for me. Sometimes I cut it / make it up with some parmiggiano - but of course local rules apply. I'd love to use gruyere if I didn't have to take up a life of crime to afford it.
You know the drill - make a bechamel; add grated cheese, *then* season; fix up in a dish with (raw) salmon fillets and (pre-steamed from frozen) broccoli, and bung in a fairly hot oven till it looks done. Mmm, gratin
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You're very kind, GTO. It probably looks like fudge mostly because I've added an extra layer of duffery by cooking it so long
Thanks for the link - that looks like luscious pasta, and they've staged their photos beautifully. Hopefully they'll sort out some of the glitches with the links within the site ('long pasta' sent me to their jars of creams).
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"he had this great system for slicing garlic."
... and here's one of 'em. Goodfellas. "... real thin with a razor blade so that it melted in the oil" (in the sauce / in the pan?) - Ray Liotta's voice-over
New clue: (ordered from the driver's seat. '//' indicates change of speaker): Two hamburgers, a milkshake and two coffees // What kind of milkshake? // Chocolate // How about some fries? // Why not?
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66. Pizza with "stinky junk, bits of sweaty sausage, a little tomato, nice, fresh spaghetti, an old cheese rind, lettuce that's good and rotten, one olive..."
CLUE: the original order was for a Neapolitan, no anchovies; and a Margarita with anchovies, and "can I have ham too ?"
CLUE: before dinner's over, one of the diners gets (what the ever-heavyhanded Bond sriptwriters would call, were it a Bond movie which it isn't) 'the point'.
I'm going to take a stab at this. I haven't seen it in a while so I could be way off...
Goodfellas ?
Sorry, JohnnyD, not Goodfellas (though Goodfellas does have one or two good clues that could lead to it, itself).
Sashimi, beyond fish
in Japan: Cooking & Baking
Posted · Edited by Blether (log)
I've felt this slight tingling, but I find ".. left with a minuscule amount..." a strange way to put it. There can be some level of toxin even in the flesh, enough to cause this - but it's not like it's intentionally 'left' there by the chef. I think it just depends on the fish. The liver (and ovaries, says Wiki) contain the most poison and removing them is the key to safe eating.