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Futtocks

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Posts posted by Futtocks

  1. This film hits you with 10 different types of awesome all at once. The bit where the wig comes off mid fight scene, the bad guy tries to push it back on his head and they keep it in the final cut. :O

     And in part 2 of the interview the interviewer asks "how do you try and capture lightning in a bottle again for Samurai Cop 2 ".

    It is so sloppy - when the sex-mad female cop is attacked in her house, she opens a drawer with an automatic pistol inside, but when Robert Z'Dar disarms her, a revolver is taken from her hand. And so much more in the same vein.

     

    I have Samurai Cop II on disc and will watch it soon. It'll have to go some to beat the original. And it probably won't.

     

    But after watching the interview, I really changed my opinion of Matt. He was funny, articulate and charming, if you discount his scary eyes.

  2. I watched 'Samurai Cop', which is actually worse than the title suggests... and the title suggests badness to start with.

     

    The cheapness, crassness, fumbled pacing and wooden performances are something to behold, but it is actually far more entertaining to watch this interview (in two parts) with the star, Matt Karedas/Hannon instead.

     

    The scene with the nurse and co-star Mark Frazer's botched reaction shots is painfully funny.

     

    Happily, Matt can laugh about it now and many of the best worst bits are shown during the interview.

     

  3. Second attempt at coffee roasting/frying. I started on medium heat, then raised the temperature in two steps 'til the husks started cracking.

     

    I also used a very thick-bottomed saucepan, to even out the heat distribution and stirred the beans more than I did last time. A much more consistent-looking result.

     

    This batch will get its first grind for tomorrow morning's cuppa - I will report back.

  4.  

    I've just roasted (well, dry-fried) coffee beans for the first time. The beans are currently cooling, but I think I had the hob heat too high, as the results are visually a little uneven.
     
    The tasting's the thing, though. 

     

    Oh my, that's one hell of a brew! A little over-roasted for my taste, but incredibly aromatic.

     

    More practice will make for better and more even roasts in future.

  5. Billie's "albums" are a bit of a lottery - I've mentioned before about artists from the pre-album era. She did record albums but my favourite Billie is the 30s stuff with Teddy Wilson and Lester Young. For the truly obsessed or just obsessive-compulsive, this is the most comprehensive discography I've ever seen for any artist.  http://www.billieholidaysongs.com/

    The later stuff is the best-known, but her voice was past its peak at that point.

  6. I have a e-voucher for Marks & Spencer, but I'm also tight, what do M&S do well on the food front that will either i) freeze ii) be long lasting iii) is booze?

    Depends on the size of the shop. The larger ones have a very good and varied wine section. Not sure about the beer, and the spirits are a mixture of own-brand and major brands. 

     

    The food (both fresh produce and ready-meals) tends to be of good quality and the packaging will say if its freezable or not. 

  7. I do something similar with a slow cooked chicken in red sauce. I freeze and re-use the sauce and it is considered mature after several uses.

     

    The sauce is originally made with light/dark soy, rice wine, sugar, ginger root, star anise, cinnamon sticks. 

     

    Very easy to cook and the kids love it.

    That sounds pretty much the same sauce. Great stuff!

     

    But when I cook it with the pork, the sauce is all used up in the cooking process, as reduction makes it into a sticky-sweet glaze, so there's none left unless I've done it wrong. I think it's the addition of sugar, which makes the caramelised coating.

  8. Inspired by Rick Stein's most recent BBC2 episode, I made Shanghai-style red braised pork belly. A lot easier than I expected - really easy, in fact - and it tasted fantastic!

     

    I served it with cauliflower rice instead of real rice, which turned out to be pretty bland (won't be buying that again), but the rich and sticky pork didn't need much accompaniment, to be honest.

     

    p_red-braised-pork_1641433c.jpg

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