In talking and thinking about Blake’s 7, you can’t help but wonder what a reboot would look like. Continue reading
Next month’s Speakeasy is our longest yet, and it’s the very definition of nerdgasm–a three hour exploration of seventies SF classic Blake’s 7. Continue reading
The problem with food movies is that they are fundamentally incapable of expressing the two most important things about their subject: smell and taste. Don't mention Smell-O-Vision. A scratch and sniff card can no more evoke a beautifully cooked plateful of food than a kazoo can accurately reproduce Beethoven's Ninth. The end results are the same: faintly amusing but not the experience you want.
That's probably why there have been so few films explicitly about the subject. And of course, they can't just be about food–as much as I enjoy the M&S adverts, I couldn't sit through 90 minutes of them. All the good food movies deal with those aspects of the human condition that we most readily connect with food: love, sex and family. Look at Babette's Feast, where a woman expresses gratitude for the community that has taken her in by cooking them an extraordinary banquet. Or Big Night, a film that tracks the struggle for supremacy between two feuding brothers, which culminates in a remarkable wordless climax where they cook breakfast together. Tampopo contains one of the sexiest scenes featuring an egg yolk that you'll ever see.
Jon Favreau, he of Iron Man and presidential speech-writing fame, has taken a risk with Chef, his latest movie. Food films don't do well at the box office, for the reasons I've mentioned above. But Chef is first and foremost a film about the sacrifices that a really good cook will make to get to the top, and what happens when he's forced to reinvent himself–a process that reconnects him with the things he holds dearest.
OK, Cliffe Notes (and note that from this point, a SPOILER ALERT is in operation). Favreau plays Carl Casper, a top chef who feels as if he's stuck in a rut. It's a feeling that's starting to come out in his cooking. He's filling the house every night, and his boss is happy. But the reviews are stinkers, and Casper is starting to lose his way. After a cake-crushing meltdown in front of his food critic nemesis, Casper buys a ratty old food truck, and goes back to basics, cooking and selling the food he loved back in the day. With his estranged son and buddy line chef in tow, Casper sets off on a road trip that takes in some of America's culinary hotspots, and finds the flavour in life again.
So, it's a bit on the nose from an elevator pitch. But Chef works, for me, because it's good on the details. Favreau spent months in restaurant kitchens, working his way up from herb-chopping to line work. The restaurant scenes feel authentic and sharply observed, down to the way Casper cleans down his station att the end of a shift. Favreau enlisted the help of food truck maestro Roy Choi and Texas barbecue pit king Aaron Franklin to give his film some old-school patina. That's Choi's Cubano that everyone's talking about, and Mitchell serves fall-apart pork shoulder just like the one in the movie every day.
The clever thing about Chef is the way it dials into modern trends in food fandom. Food trucks and real-deal meat-smoking are obsessions with many foodies. Favreau also nails the importance of social networking to the scene: Instagram and Twitter are the way a lot of people initially hear about the hot places to eat, whether that be a Michelin-starred joint or a high-sider on a street corner pushing out the greatest food you can get on a paper plate. Let's also note here that Casper's meltdown is sparked off by a food blogger, not a traditional critic.
Chef is a deeply sensual, warm and funny film, with a great soundtrack of classic Cuban cuts, reggae and blues and solid performances from Favreau and his supporting cast. John Leguziamo buzzes and pops as Casper's line chef buddy, and Emjay Anthony, playing his son, is sweet and charming. I thought it was a shame that Scarlett Johannsen and Dustin Hoffman seem to disappear once Casper gets his food truck (which is a lust object in and of itself: that chrome! that griddle!) and that we didn't see more of Carl's life pre-restaurant in Miami. Where does that love of Cuban food come from? Maybe a director's cut is in the offing. Anyway, I wanted to see more, which has to be a good thing.
With the long-mooted adaptation of chef Anthony Bourdain's autobiographical/crime novel Bone In The Throat finally looking like it's going in front of cameras, there's a chance we could be seeing more interesting movies set in the world of food. On the evidence of Chef, I'd be happy to see more. The film has the highest of accolades from me–TLC and I left the cinema absolutely starving hungry.
There's nothing wrong with plain, simple white rice. It's calming, pure, and my accompaniment of choice to most meals. As a counterpoint to spicy flavours, you can't go wrong. In some cuisines, it serves as a mop-cum-utensil for sopping up a gravy-thick stew.
But the joy of rice comes around when you start adding stuff to it. Risotto. Paella. Fried rice. Biryani. And the Deep South way: dirty rice. Now, my way with dirty rice is completely inauthentic. Regular members of The Readership will be aware that I have a tendency to read through the traditional method, and then merrily go my own way. But know this: my dirty rice is damn tasty and even… a little bit healthy.
Start, of course, with the star of the dish. For this, basmati or sticky rice won't give as good a result as plain ole long-grain. Cook it first, using whatever method suits, and let it cool slightly. My rice cooker, as ever, does sterling service here, and I'm sometimes frugal and forward thinking enough to throw a couple of corn cobs in the steaming basket to cook over the rice. Saves time, effort, energy etc.
Heat a couple of tablespoons of oil in a big, deep, frying pan, and when hot, add two teaspoons each of cumin and sweet paprika. If you're feeling frisky, throw a little chili powder in there too. Let that bubble for a minute or so. Now for some veg. Traditionally you'd add the cajun trinity of onion, celery and green pepper. I used a big spring onion and half a red pepper. I was feeling lazy, had a scallion to use up and there wasn't a green pepper in the house. I am unrepentent.
Aaaanyways. Give the veg a couple of minutes to soften, then add a handful of frozen peas, and a few pucks of frozen spinach. This stuff is genius. It softens quickly in a hot pan, adding a shock of greenery and all the benefits of a leafy green, without needing to cook down huge bags of the stuff. A cheeky way of getting some goodness into any stew or ragu.
Now, bear in mind you've just thrown frozen stuff into a hot environment. That means the temperature in the pan will drop, but you'll also add a little moisture, which will create a kinda-sorta sauce to coat the rice. Season, then simmer until the spinach has broken apart and the peas have gone bright green.
Now throw in a handful of raw prawns, and the rice. Stir through, and cook until the prawns have gone pink. A couple of minutes, which should be enough time to heat the rice through. Once all is steamy and sizzly, throw over a handful of chopped parsley, pile onto plates and dig in.
Needless to say, this is astonishingly versatile. Great with grilled chicken or fish, as part of a barbeque, or alongside a spicy stew. You can zazz it up with some cooked chicken, chorizo or sausage, maybe sweetcorn. As a weekday lifesaver, I think this is an essential part of the repertoire.
Oh, and I found myself humming this while I was at the stove. Dirty rice, I want you, dirty rice I need you, oh-whoa…
You will struggle to go hungry on a visit to Belgium. There's just too much on offer.
Last night, I finished my meal with a refreshing, traditionally Flemish dessert: Sorbet Colonel. It's light, simple, and surprisingly easy to recreate at home.
Take a chilled ice cream glass, one of those flutey numbers that looks like a frilled petticoat in motion. Half fill it with vodka. Top with two scoops of lemon sorbet. Eat, feeling the chill of the ice play enticingly against the burn of the raw alcohol. You'll end up with a cold slurry of molten sorbet mix and vodka in the bottom of the glass. It's perfectly acceptable to drink this off while loudly declaiming a toast to The Colonel, whoever he may be. Well, I hope it's acceptable, because that's what we did.
Greetings from Bruges, where booze is part of the culture, history and religion of the city, as well as being the national sport. Sköl!
The following article is a guest post.
A new generation of young professionals has changed the way the gaming industry works. Aside from revolutionizing the industry with fresh ideas and concepts, they as consumers are also starting a shift in the demographics for a lot of games, especially in the social casino genre. Before the dawn of casinos for the mobile platform, casino gaming was strictly confined to a certain age group. But as the PlayStation generation entered the professional world, their taste for games changed as well—and gaming developers are lining up just to get the biggest slice of the cake.
In a report by Super Data Research, the $2.9-billion industry became one of the fastest growing segments of the digital gaming industry. According to their research, the growth is attributed to the emergence of younger players to the once highly saturated niche gaming enterprise. AppTopia, a smartphone application analytics firm, said that the former target demographics of social casino games is the 35-50 age bracket divided equally among male and female players.
So what changed the landscape of social casino gaming? What paved way for players aged 21 and up to join a previously uncharted territory?
According to Zoe Mavrofora, Marketing Manager for Lazyland, social casino games’ biggest draw to younger players is the social aspect of the game. “This provides users with all the tools and applications they need in order to play, share, communicate and have fun, whilst drastically increasing user loyalty through constant activity. The main advantages are in reaching a wider, younger audience, creating revenues from user in-game spending and activating word of mouth and viral effect advertisement mechanisms,” Mavrofora said.
Christopher Palmeri of Businessweek said that social casino games heavily borrowed elements from the console gaming industry “to reach beyond its core customer—women 55 years old and up—to a younger demographic.” One notable example is IGT’s Avatar, which uses assets such as 3D animations. The gaming manufacturer, which worked closely with the likes of Pocket Fruity operator Gaming Realms and the Bellagio, goes beyond the usual casino experience and tries to make the games as immersive as possible.
The social gaming industry is expected to become bigger by the end of 2015. While social casino games have already penetrated the younger market, consistency is the key to stay relevant in a volatile market like the social casino industry.