Thursday, 28 July 2011
After... A horror film about urban exploration filled me with hope for another film dealing with the horrors of asbestos. While asbestos was never mentioned, there was plenty of very suspect dust floating about and the “urban explorers” did occasionally put some material over their noses and mouths. Unfortunately asbestos and pigeon lung were not considered frightening enough for this film, so instead there's some radiation, a mouthless\eyeless ghost, gas mask wearing soldiers, scabby homeless people, disintegration and most horrifying of all... an atrocious plot. Luckily it is short: just 80 minutes long. Plenty of things happen and lots of images flash past but in the end you will be glad it is over.
Saturday, 21 May 2011
It is Faturday, I fancied a fry up, so I made English Breakfast Pizza. Which is actually healthier, kind of. The ones I made today were vegetarian but a meat one would be great too. If I was making a meat English Breakfast Pizza it would have to have black pudding on (Or if I make more vegetarian ones I might have to get hold of some V Pud). I am not convinced a recipe is necessary (except for the deconstructed hashbrown) but there is one after the jump anyway...
Wednesday, 27 April 2011
Easter has been and gone. Jesus has died and then risen from beyond the grave. This year to celebrate I made Zombie Jesus Day Vodka, from the freshest chocolate chicken periods money could buy. I decorated them with crayons. Then we consumed the drink out of small hollow Easter eggs. Slightly unnecessary recipe after the jump...
Sunday, 10 April 2011
Wednesday, 9 March 2011
Maid Marianepisode about pancake day (A Game Called John) and we watched 13 Going On 30cause it seemed like the perfect film for three single men to get fat to. What follows is the pancakes what I did make...
Tuesday, 8 February 2011
I discovered Arancini by accident, a very boring accident. I was looking at the online menu for an organic takeaway pizza place when I noticed that they said there was going to be a change of menu in the spring, with a link to what was changing. They were adding Arancini to their menu apparently. I looked up Arancini and low, Arancini were stuffed balls of rissoto covered in breadcrumbs and deep fried.
I'm not a big fan of risotto. It's ok but if food is the same all the way through I get bored of eating it. Balls of deep fried risotto stuffed with whatever I fancy, something I could pick up with my hands and dip in things, now that sounded exciting. After the jump is a vague outline of how I made my balls, but you can make them however you want, with whatever you want, just make them because they are very tasty...
Wednesday, 2 February 2011
Sunday, 16 January 2011
Both times I have gone to the cinema by myself there has been a massive cock on the screen. By this point you are probably expecting a joke about an actor I don't like, and I promise I will not leave you unsatisfied, but you will have to put a little more time in before I provide you with your jollies...
Friday, 7 January 2011
For a long time I thought I hated Pork Belly. I had eaten it in a sandwich at a music festival, the kind of festival that has nice food stalls not crappy burger vans, and it had been everything I feared. Chewy boingy fatty meat. It was disgusting. Yet the world kept eating Pork Belly and I just could not believe that it could be that bad if so many people found it so good. So I had a go at cooking it myself. It turned out so much better than I could have imagined. Nothing boingy at all, the meat was succulent and flaky, the fat was no longer like any animal fat I had ever tasted and was instead like these little oozy buttery nodules and the skin was crisp and light. So I was immediately converted to the ways of the pig tummy. At least when its been cooked long and slow. So here is the recipe I invented. Excuse the poor quality of the pictures, I really have not got the knack for food photography, especially cause I left the skin a little long this time around so it got just a little tougher and darker than I would have chosen. But it all tasted lovely.
Recipe after the jump...
Wednesday, 5 January 2011
Session 9is not the film it purports to be. I found out about it in a list of genuinely frighting horror films on IMDB. The blurb made it sounds like a modern William Castle type horror affair, a big joyous scary ride. David Caruso was a lure too, his sideways glances in CSI:Miami with a scared look on his face sounded like a good time.
It was clear from the first shot of poor HD camera footage that I was not going to find the pleasures of House on Haunted Hill (either of them) here. It soon became clear this was less a horror film and rather an exploration of the stresses and strains of asbestos removal men, which in itself is not intrinsically a problem. The quality of the footage was further undermined by the complete lack of cinematographic creativity. I don't expect every horror to be a ludicrous effects fest or requiring a huge budget, but with less budget I do still expect the same level of creativity if not a little more.
Monday, 3 January 2011
Blog, food, Christmas.... well Christmas is over. This year, as with most years I cooked the pudding for our family festive feast. I always like to try something new, and a friend who lives in Denmark recommended a traditional Danish Christmas dessert called Risalamonde. So after doing some research into it, and perusing a bunch of recipes I made up my own. I was mostly drawn by the tradition of placing a single whole almond into the pudding and whoever finds it wins a prize. Apparently the prize should be a marzipan pig with a coin stuck in its belly, but I couldn't find one of those so I just bought a small handful of exciting handmade chocolates instead. Although there are a fair few components to this dessert, everything can be done in advance. The almond thins were a nice extra. It was insanely filling and I had quite the food slump after this, so be warned you probably need less per person than you might think. Especially after a huge roast or whatever else you might be having. I believe that's what the almond and the prize is all about, to force everyone to eat all the dessert so they feel thoroughly sick afterwards. Thanks Denmark.
Full Recipe after the jump...