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Mister Universo


The Italian directors Tizza Covi and Rainer Frimmel’s hybrid of a film follows a young man on a sort of odyssey across Italy.
By GLENN KENNY
NYT Critic’s Pick
Directors Tizza Covi, Rainer Frimmel
Writer Tizza Covi
Stars Tairo Caroli, Wendy Weber, Arthur Robin, Lilly Robin
Running Time 1h 30m
Genre Drama

The Girl Without Hands


In Sébastien Laudenbach’s animated adaptation of a Grimm fairy tale, after her father’s deal with the Devil, a young girl loses her hands and must navigate the world without them.
By MONICA CASTILLO
NYT Critic’s Pick
Director Sébastien Laudenbach
Stars Anaïs Demoustier, Jérémie Elkaïm, Philippe Laudenbach, Olivier Broche, Françoise Lebrun
Running Time 1h 16m
Genre Animation

Dunkirk


In his brilliant new film, Christopher Nolan revisits a harrowing, true World War II mission in a story of struggle, survival and resistance.
By MANOHLA DARGIS
NYT Critic’s Pick
Director Christopher Nolan
Stars Fionn Whitehead, Damien Bonnard, Aneurin Barnard, Lee Armstrong, James Bloor
Rating PG-13
Running Time 1h 46m
Genres Action, Drama, History, War

-- Of Possible Interest --

The Untamed
A slimy, many-tentacled alien has sex with several unhappy residents of the Mexican city of Guanajuato in Amat Escalante’s movie.
By A. O. SCOTT
Director Amat Escalante
Writers Amat Escalante, Gibrán Portela
Stars Kenny Johnston, Simone Bucio, Fernando Corona, Jesús Meza, Ruth Ramos
Running Time 1h 40m
Genres Drama, Horror, Sci-Fi, Thriller

Valerian


If you can summarize the plot of Luc Besson’s film adaptation of the graphic-novel science fiction series, you weren’t paying attention.
By A. O. SCOTT
Director Luc Besson
Stars Dane DeHaan, Cara Delevingne, Clive Owen, Rihanna, Ethan Hawke
Rating PG-13
Running Time 2h 17m
Genres Action, Adventure, Sci-Fi

The Midwife


Not Rated Drama Directed by Martin Provost
Two great French actresses, Catherine Deneuve and Catherine Frot, share the screen in this film about forgiveness and redemption.
By GLENN KENNY
Director Martin Provost
Stars Catherine Deneuve, Catherine Frot, Olivier Gourmet, Quentin Dolmaire, Mylène Demongeot
Rating Not Rated
Running Time 1h 57m
Genre Drama

Food! Glorious Food!

Jul. 19th, 2017 03:30 am
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[personal profile] lsanderson
North of Nordic: A Young Chef Invents ‘Neo-Fjordic’ Cuisine
Slide Show
By JULIA MOSKIN
Why would an ambitious chef open a restaurant in western Norway, where only 3 percent of the land is arable and the growing season is a blip?

A Match Made in Baking and Blue Ribbons


By KIM SEVERSON
Two Atlanta doctors are cleaning up at the competitions, joined in marriage and a fervent commitment to cakes, pies and bakeware.

A GOOD APPETITE


This light herb and pasta dish uses the heat from freshly boiled pasta to melt the mozzarella without requiring an oven.
Pasta, Herbs and Plenty of Melting Mozzarella
By MELISSA CLARK
This warm-weather dish is light, bright and garlicky — and easy to make.
Recipe: Pasta With Mint, Basil and Fresh Mozzarella

CITY KITCHEN
Old-fashioned scalloped corn, a bubbling, creamy casserole topped with toasted, buttery cracker crumbs, is an alternative to corn on the cob.
Finding Comfort in Scalloped Corn
By DAVID TANIS
This homey, bubbling, creamy casserole topped with toasted, buttery cracker crumbs is an alternative to corn on the cob.
Recipe: Old-Fashioned Scalloped Corn

FRONT BURNER


A cast-iron spice grinder from Skeppshult.
Swedish Gadget Crushes Spices With a Few Twists
By FLORENCE FABRICANT
The rough-hewed cast-iron grinder from Skeppshult can store ground spices, too.
Only $58!

EAT
The Surprising Elegance of Braised Beef Tongue
By GABRIELLE HAMILTON


Braised tongue dressed with a sauce gribiche lively with tarragon and parsley, cornichons and capers.
The unconventional cut dressed with sauce gribiche can make you appreciate a meat you might otherwise avoid.
Recipes: Braised Tongue | Sauce Gribiche

WINES OF THE TIMES
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
Lively and Refreshing Wines at the Right Price
By ERIC ASIMOV
Montepulciano d’Abruzzo doesn’t have the star power of many other Italian wines and regions, but it has enough going for it to warrant a second look.
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[personal profile] carbonel
Lydy was kind enough to bring back some medium oatmeal from England. I've tried Andy Leighton's parkin recipe with other forms, and none was ideal. (The steel-cut oats were a particularly interesting failure; they never softened, so I ended up with something crunchy and more candy-like.) Unfortunately, if there's a place to get medium oats locally, I haven't found it.

Anyway, I had a kilogram of medium oats, so I made parkin according to Andy's recipe. It's unlike most in that it doesn't call for flour, only oatmeal. I don't know what Andy would say about the results, but I was very happy with it, and gave some to Lydy, who also approved.

But the recipe (as originally posted at my request in rec.art.sf.fandom, IIRC) has a note at the end: "This version keeps very well, and is very nice after a couple of weeks wrapped in greaseproof paper (don't keep it in a tin or plastic container it dries out)."

Why should greaseproof paper (which I assume is equivalent to waxed paper) be more desirable than an airtight container? Is the high sugar content supposed to cause it to suck out moisture from the air?

This batch is just over a week old, and I haven't seen a noticeable change after storing it in a tin. If I make another batch, I'm tempted to experiment by leaving some open to the air, some wrapped in waxed paper, and some in the tin as usual. Assuming it lasts that long, of course. This recipe makes parkin with the approximate density of very tasty neutronium (so I cut it into small pieces), but it's very moreish.

I'll add the recipe below, just in case anyone is curious. I don't own a 7x10 pan (I think I converted all the units from the original when I put it in my recipe file), so I use a 9x9 one -- and that overflowed a bit. I might try a 9x13 one next time, and cook it for a shorter time.

(By the way -- back to that common language thing -- I was always curious why black treacle was an optional ingredient if it was treacle parkin. Then I saw an episode of Great British Bake Off where the technical challenge was treacle tart, and it called for golden syrup. Apparently golden syrup is considered light treacle in the UK, and molasses is black treacle.)

Andy Leighton's Treacle Parkin

16 oz Golden Syrup
8 oz Butter
24 oz Medium Oatmeal
8 oz Brown Sugar
2 tsp Ginger (if you like lots of ginger add another tsp)

Warm the Golden Syrup and butter until just melted and then mix in the rest of the ingredients. Grease a medium tin (about 7" by 10"), and throw the lot in a low oven (gas mark 2, 300F) for 2 hours. It is done when it springs back when touched, although don't be worried if it is a bit underdone and gooey in the middle.

Note: the above recipe is more or less how I (Andy Leighton) make Parkin, although sometimes I use less sugar and a bit more oatmeal -- I just throw approximate measures in and go from appearance. You can use half golden syrup and half black treacle if you want a more treacley taste. This version keeps very well, and is very nice after a couple of weeks wrapped in greasproof paper (don't keep it in a tin or plastic container it dries out).
sraun: first picture of ziggy (Shih Tzu Ziggy)
[personal profile] sraun
He stopped eating overnight Friday / Saturday. He ate over half his dinner Friday, and has been pretty much ignoring any food since then. We put scrambled egg - a real delicacy! - in his mouth on Saturday, and he just let it fall on the floor and ignored then. Since then, any food we put in front of him might get sniffed at, and then he turns his head away.

I'll be calling the vet as soon as possible after they open at 7:30am, and seeing when we can get him in.
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[personal profile] lsanderson
Chasing Coral

NYT Critic’s Pick Documentary Directed by Jeff Orlowski
Jeff Orlowski’s documentary emphasizes that climate change isn’t just an aboveground phenomenon — warmer oceans mean that coral reefs are in peril, too.
By NICOLE HERRINGTON
NYT Critic’s Pick
Director Jeff Orlowski
Writers Davis Coombe, Vickie Curtis, Jeff Orlowski
Stars Andrew Ackerman, Pim Bongaerts, Neal Cantin, Phil Dustan, Mark Eakin
Running Time 1h 33m
Genre Documentary

War for the Planet of the Apes

NYT Critic’s Pick PG-13 Action, Adventure, Drama, Sci-Fi, Thriller Directed by Matt Reeves
With Andy Serkis reprising his role as Caesar, “War for the Planet of the Apes” is a humane western wrapped around a prison movie, as primates battle for primacy.
By A. O. SCOTT
NYT Critic’s Pick
Director Matt Reeves
Stars Andy Serkis, Woody Harrelson, Steve Zahn, Karin Konoval, Amiah Miller
Rating PG-13
Running Time 2h 20m
Genres Action, Adventure, Drama, Sci-Fi, Thriller

-- Of Possible Interest --

Birthright: A War Story
The documentary argues that not just pregnancy-related treatment, but also all manner of health care for women, is under constant attack.
By HELEN T. VERONGOS
Director Civia Tamarkin
Running Time 1h 45m
Genre Documentary


I Am the Blues


Daniel Cross’s film spends time with Delta bluesmen, many in their 80s, still living and playing in the small towns of Louisiana and Mississippi.
By DANIEL M. GOLD
Director Daniel Cross
Running Time 1h 46m
Genres Documentary, History, Music

I haz a cold

Jul. 12th, 2017 05:21 pm
carbonel: (cat with mouse)
[personal profile] carbonel
Or possibly the flu. Normal people don't run a fever when they have a cold, but this is the thing where my brain turns to fuzz and my temp goes up to 102 or so. (Only 101 fondly Fahrenheit right now, but the evening is young.) I haven't been able to contemplate food all day, though I'm trying (not very successfully) to remain hydrated.

In the absence of someone to make chicken soup for me, I think I'm going to call the local Chinese restaurant that delivers and order some wonton soup.

I guess Lydy wasn't noncontagious on Friday after all.

Food! Glorious Food!

Jul. 12th, 2017 11:27 am
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[personal profile] lsanderson
A Baker’s Crusade: Rescuing the Famed French Boulangerie
By STEPHANIE STROM
As France’s bread falters in sales and quality, Pascal Rigo has returned home from a corporate career in America to start a chain of small bakeries.

How to Throw a Relaxed Parisian Dinner Party
By SARA LIEBERMAN
The Beirut-born designer Rabih Kayrouz cooks Lebanese food, serves it under candlelight — and always leaves time for dancing.

Vatican Refuses to Go Gluten Free at Communion
By SEWELL CHAN
Breads made with rice, potato, tapioca or other flours in place of wheat aren’t allowed for communion, Vatican says.

Animal Welfare Groups Have a New Tool: Virtual Reality
By STEPHANIE STROM
Two organizations have just released videos showing mistreatment in the meat industry, and others plan to join in.


How to Feed Your Summer Crowd Without Going Crazy
By JENNIFER STEINHAUER
This season can be the worst, with kids home from school and friends dropping in. But here are methods for dealing with the madness.
Recipe: Slow-Cooker Butter Chicken

CITY KITCHEN


The Best Thing You’re Not Grilling
By DAVID TANIS
While everyone loves crisp, deep-fried calamari, it is worth discovering other ways to cook squid. It is marvelous grilled, and as part of a spicy, verdant salad.
Recipe: Spicy Grilled Squid and Green Bean Salad

What to Cook Right Now
By SAM SIFTON
Pull out your slow cooker and try a new recipe for butter chicken, or go easy on yourself with perfect instant ramen or pan-roasted fish.

New Spice Company Sells Seasonings From the Source
By FLORENCE FABRICANT
Burlap & Barrel buys its uncommon spices, including wild kombu powder and sweet elephant ginger, from small farms all over the world.

EAT


The Hard-Earned Richness of Wild-Caught Salmon
By SAM SIFTON
Recipe: Pan-Roasted Salmon With Jalapeño

A Spirit With an Identity Complex


By FLORENCE FABRICANT
Strict definitions may remove the One and Only Buckwheat from the whiskey column, but it still sips like one.

THE POUR
Aligoté, Burgundy’s Other White Grape, Makes Its Case
By ERIC ASIMOV
In the hands of producers who cherish its heritage, the often despised aligoté grape expresses the region’s terroir in wonderful wines full of character.

THE POUR
20 Wines Under $20: The Savory Side of Rosé
By ERIC ASIMOV
The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.

We have a diagnosis on Ziggy

Jul. 12th, 2017 10:10 am
sraun: first picture of ziggy (Shih Tzu Ziggy)
[personal profile] sraun
It's not Addison's. It's third-degree {something something} - I think the second word was arrhythmia?

Basically, his nerves are not communicating well enough with his heart to tell it to fire.

The treatment is a pacemaker. That's not in the cards. The veterinary cardiologist gives him maybe a month left to live.
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