• The Princess Bride

    From JIM WELLER@1:135/392 to DAVE DRUM on Wed Jul 28 22:52:00 2021

    Quoting Dave Drum to Ruth Haffly <=-

    I thought I might know the book it was based on. But using my Bing
    search engine I find that it was made of "whole cloth" by a screen
    writer. And the synopsis sounded very "treacle-y". Pass.

    William Goldman is multi-talented in the Arts world; among other
    things he's a novelist. He wrote the book and then adapted his own
    work for the screen. I first encountered his work in 1963 when the
    Soldier In The Rain movie first came out. Afterwards I got the book
    which he wrote a few years earlier. Some of his screenplays are
    first rate stuff in a number of different styles eg. Butch Cassidy
    and the Sundance Kid vs. All The President's Men.

    The Princess Bride is far from treacle. It is a medieval fantasy that
    comes across on two different levels at the same time: kids see it
    as a delightful adventure film, adults get the clever parody, the
    satire and pick up on a lot of innuendo. It's quirky and funny,
    almost campy. A rom-comedy with violence thrown in that is
    simultaneously a parody of the same genre.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: China Moon Chili-Orange Oil
    Categories: Chinese, Chilies, Condiments
    Yield: 1 batch

    3 lg Oranges with unblemished
    -skins
    1/2 c Shockingly pungent dried red
    -chili flakes
    3 tb Chinese black beans; (do not
    -rinse them), coarsely
    -chopped
    2 lg Cloves garlic; lightly
    -smashed and peeled
    2 c Corn or peanut oil
    1/4 c Japanese sesame oil

    Makes about 2-1/2 cups

    Choose oranges with unblemished skins that have been kept as free
    as possible of waxes and dyes, then wash them carefully with a
    light liquid detergent, warm water, and an abrasive sponge. The
    effort may seem excessive, but it makes a difference. So too will
    a sharp vegetable peeler that will pare off the flavorful skin
    (zest) and not the bitter white pith.

    Wash the oranges as described above. Peel away the thin layer of
    orange zest (leaving behind the white pith) and finely mince it.

    Combine the minced zest with all of the remaining ingredients in a
    heavy, non-aluminum 2- to 2-1/2 quart saucepan. Bring to 225* to
    250*F on a deep-fry thermometer over moderately low heat, stirring
    occasionally, and let bubble for 15 minutes. Remove from the heat
    and let stand until cool or overnight.

    Scrape the oil and seasonings ("goop") into a glass container,
    cover, and store at cool room temperature.

    Menu Suggestions: Be creative with the "goop" made from the
    seasonings as well as the oil. A spoonful stirred into noodles or
    meat loaf is a tasty revelation.

    Posted By Dahlia

    MMMMM




    Cheers

    Jim


    ... Homeopathy: making no difference since 1796

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to JIM WELLER on Fri Jul 30 08:49:00 2021
    Quoting Dave Drum to Ruth Haffly <=-

    I thought I might know the book it was based on. But using my Bing
    search engine I find that it was made of "whole cloth" by a screen
    writer. And the synopsis sounded very "treacle-y". Pass.

    William Goldman is multi-talented in the Arts world; among other
    things he's a novelist. He wrote the book and then adapted his own
    work for the screen. I first encountered his work in 1963 when the
    Soldier In The Rain movie first came out. Afterwards I got the book
    which he wrote a few years earlier. Some of his screenplays are
    first rate stuff in a number of different styles eg. Butch Cassidy
    and the Sundance Kid vs. All The President's Men.

    He claims to be a novelist anyway. He's no James Clavell, though.

    The Princess Bride is far from treacle. It is a medieval fantasy that comes across on two different levels at the same time: kids see it
    as a delightful adventure film, adults get the clever parody, the
    satire and pick up on a lot of innuendo. It's quirky and funny,
    almost campy. A rom-comedy with violence thrown in that is
    simultaneously a parody of the same genre.

    I got a copy via Kindle Unlimited. What a disappointment. It was hard
    to "get into" (see review) and I wound up just skimming TTTT. Wastes
    less of my (limited) time left on this whirling spitball.

    Books are always better than movies, right? Well I started reading and
    quickly realized the first quarter of this book is the author writing
    about himself. He talks about how much he hates his life, how he
    despises his family, how the world is always unfair, and how great it
    would be to have an affair with the beautiful woman by the pool.

    When the actual story finally starts, each chapter is interrupted by the author, where he goes on and on for several pages about his opinion on
    the characters or he explains why he wrote it a certain way. Honestly,
    who shivs a get?

    And at the end, when they escape the clutches of Humperdinck and ride
    off into the sunset, the author ends it with saying he doesn't believe
    in happy endings and life sucks. Pretty uplifting, huh?

    It would be so much better if it was just the story.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Victorian Treacle Tart
    Categories: Pies, Pastry, Citrus, Desserts
    Yield: 6 servings

    6 oz Plain flour
    1 1/2 oz Butter
    1 1/2 oz Lard
    6 ts Cold water
    9 tb Golden syrup
    9 tb White breadcrumbs
    1/2 tb Lemon juice

    Put the flour in a bowl, add the fats, cut up in small
    pieces, and rub in with the finger tips until the
    mixture resembles fine breadcrumbs.

    Add sufficient cold water to mix to a firm dough.

    Roll out the pastry and line a 9" (22.5 cm) deep flan
    tin or sandwich tin.

    Leave in the refrigerator whilst preparing the filling.

    Warm the syrup in a saucepan until runny and stir in the
    breadcrumbs.

    Leave to stand for 10 minutes or until the crumbs have
    absorbed the syrup, then stir in the lemon rind and
    juice.

    As it is difficult to be accurate when measuring golden
    syrup add a little more syrup if the mixture looks too
    thick or more breadcrumbs if the mixture appears to be a
    little runny.

    Pour the filling into the pastry case and bake in the
    oven for 10 minutes, then reduce the heat to 375°F/
    190°C/gas no. 5 and bake for a further 15 minutes or
    until the tart is cooked.

    Leave to cool in the tin for a little while and then
    serve warm with lots of thick cream or ice cream.

    RECIPE FROM: https://ifood.tv

    Uncle Dirty Dave's Archives

    MMMMM

    ... Israel says Heinz doesn't contain enough tomato to be called ketchup
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Sun Aug 1 21:22:00 2021

    Quoting Dave Drum to Jim Weller <=-

    He claims to be a novelist anyway. He's no James Clavell, though.

    Books are always better than movies, right?

    The movie is in fact MUCH better.

    Since buttercups are poisonous there will be no recipe using them.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Almond and Lemon Syrup Cake with Violets or Heartsease
    Categories: British, Cakes, Nuts, Flowers
    Yield: 8 Servings

    45 g Slightly stale breadcrumbs
    200 g Caster sugar
    100 g Ground almonds
    200 ml Oil
    4 Eggs
    Finely grated lemon zest
    1 1/2 ts Baking powder
    FOR THE SYRUP:
    1 sm Lemon; Juice of
    85 g Sugar
    100 ml Water
    8 Fresh spikes of lavender
    -flowers
    1 Cinnamon stick
    Violets; heartsease, or
    garden pansies

    Line the base of a 20cm (8 inch) cake tin with non-stick baking
    parchment and grease the sides. Mix the breadcrumbs with the
    sugar, almonds and baking powder. Add the oil and eggs and beat
    well. Stir in the lemon zest. Pour the mixture into the prepared
    cake tin. Put into a cold oven and set the heat to 190 C/ 375
    F/gas mark 5. Bake for 40-50 minutes until the cake is a rich
    brown and a skewer inserted into the centre comes out clean. Cool
    for 5 minutes in the tin then turn out onto a plate.

    Make the syrup while the cake is cooking. Put all ingredients into
    a pan, and bring gently to the boil, stirring until the sugar has
    dissolved completely. Simmer for 3 minutes. Remove the lavender
    flowers and cinnamon if you wish. Pierce holes in the cake with a
    skewer while it is still warm and pour over the syrup. Leave to
    cool, spooning excess syrup back over every now and then until it
    is all soaked up. Serve with creme fraiche, whipped cream or
    mascarpone and possibly some sliced fresh fruit on the side.

    MMMMM



    Cheers

    Jim


    ... We once had a dark age with sour blue pucker drinks

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)