I don't know if Budapest ever came through the theatres even once here(!) It really deserves its accolades, despite it being so absurdist. I am a great fan of Kafka, and all that.
Let me tell you: When I first started viewing this movie, I sensed a definite Nordic influence. Note that I never look much into a film ahead of time...
One thing I noticed was the imposition of pointless characters from the margins, poking in, and poking back out. This totally reminded me of, "You, The Living," which was directed by Roy Andersson.
Plus there was a starkness and stillness.
I contemplated on how this might be a good thing for historical accuracy, because modern people might not be so good at representing the hang-ups of the past, in the area of "Budapest," unless, maybe, they were Nordic(!!!)
What an odd thought to have, lol...
PS - I forgot to say: I found it impossible to get through the first few minutes of "Squid and the Whale." Seriously, one of the few movies I decidedly hated. Tell me why I am wrong!
Holy choux! That's some glorified cream puffs if I ever saw one. I always think it's silly when people insist on using butter instead of vegetable oil in the batter. Butter is so unpredictable. You never know how much water is in it.
You know, I was actually trying to get my mind off of choux this evening. I burnt 500 eclair shells today. I didn't hear the damn timer going off when I was doing the folds on the puff dough. At least that was only half of the ones I made today. I'll have to make the second half again tomorrow before I get around to filling them.
If I think of it, I'll make one of those fancy pastries tomorrow... seeing how I have to make more choux anyways.
It's nice to hear about your work drudgery. I mean, it is almost impossible for me to conceptualise that you do this. More power to ya.
I guess choux baking is something between cakes and pastries - comparable to croissants or something. Uber delicate.
I never knew that about butter. I do know three things about butter: It has made a come-back. It tastes good, and it is a hot mess when frying.
One margarine company just closed down or sold out because of butter's revival, btw. Also, China is buying up all of Wisconsin's milk, especially powdered. I don't understand this because Chinese people are lactose-intolerant,. lol...
It was very over the top. Luckily I had everything on hand and didn't have to go to the store for anything... or I made due with what I had.
Choux is nothing like croissants. It's really the weirdest thing to bake. Sometimes when I making it I wonder what kind of serious errors the original French chef made in the kitchen to accidentally come across this recipe. I mean, YOU COOK THE FLOUR BEFORE YOU ADD THE EGGS??
That film was brilliant and I went to a funny hotel in Torquay that was amusingly similar to the decayed version of the GB at the beginning of the film. https://benicek.livejournal.com/392371.html
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Let me tell you: When I first started viewing this movie, I sensed a definite Nordic influence. Note that I never look much into a film ahead of time...
One thing I noticed was the imposition of pointless characters from the margins, poking in, and poking back out. This totally reminded me of, "You, The Living," which was directed by Roy Andersson.
Plus there was a starkness and stillness.
I contemplated on how this might be a good thing for historical accuracy, because modern people might not be so good at representing the hang-ups of the past, in the area of "Budapest," unless, maybe, they were Nordic(!!!)
What an odd thought to have, lol...
PS - I forgot to say: I found it impossible to get through the first few minutes of "Squid and the Whale." Seriously, one of the few movies I decidedly hated. Tell me why I am wrong!
Reply
You know, I was actually trying to get my mind off of choux this evening. I burnt 500 eclair shells today. I didn't hear the damn timer going off when I was doing the folds on the puff dough. At least that was only half of the ones I made today. I'll have to make the second half again tomorrow before I get around to filling them.
If I think of it, I'll make one of those fancy pastries tomorrow... seeing how I have to make more choux anyways.
Reply
Isn't that recipe really over the top? Seriously!
It's nice to hear about your work drudgery. I mean, it is almost impossible for me to conceptualise that you do this. More power to ya.
I guess choux baking is something between cakes and pastries - comparable to croissants or something. Uber delicate.
I never knew that about butter. I do know three things about butter: It has made a come-back. It tastes good, and it is a hot mess when frying.
One margarine company just closed down or sold out because of butter's revival, btw. Also, China is buying up all of Wisconsin's milk, especially powdered. I don't understand this because Chinese people are lactose-intolerant,. lol...
Reply
It was very over the top. Luckily I had everything on hand and didn't have to go to the store for anything... or I made due with what I had.
Choux is nothing like croissants. It's really the weirdest thing to bake. Sometimes when I making it I wonder what kind of serious errors the original French chef made in the kitchen to accidentally come across this recipe. I mean, YOU COOK THE FLOUR BEFORE YOU ADD THE EGGS??
Yeah butter has a very low burning temp.
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