Cultural Christianity

Faith • Culture • Wiseassery

Jun-17-08

The Incredible Hulk

posted by MisterDubbs

“The difference between fiction and reality? Fiction has to make sense.” - Tom Clancy

It’s not really fair of me to compare this year’s The Incredible Hulk to Ang Lee’s 2003 film which was simply titled Hulk. It’s not fair, but I nevertheless found myself comparing them throughout the new film.

It’s only fair to point out that I’m one of the seven people not directly involved with making the film that actually liked the 2003 version. I found the rather lyrical visual style engaging, I enjoyed finally watching a comic book movie that looked like a comic book. Maybe that was why I was able to more readily accept that films rather cartoony looking Hulk more than I was able to accept this new one, which just didn’t look natural . . . or at least he didn’t look as natural as a nine foot tall green monster can.

Edward Norton is a fine actor, and given his performances in Fight Club, Primal Fear, and American History X the role of Bruce Banner would seem to have been tailor-made for him. But as Banner, Norton fizzles. How can a man who has mastered the art of dramatic duality fall so flat in this, the best distillation of that concept since The Strange Case of Dr. Jekell and Mr. Hyde? How indeed? Nevertheless, fall flat he does, or at the very least, his considerable talent was squandered by an inattentive production and writing team.

This is not to say that the film was bad; it had great effects, paid plenty of homage to the source material, while still retaining its own identity, and unlike Lee’s film, the phrase “Hulk SMASH!” did indeed find its way into the dialog.

If the movie was missing something then, it was missing believability. Not in the basic science (which is Happy Meal science, anyway) behind the premise of the series, but in the characters. I had a hard time believing in Liv Tyler as a scientist (and I still think that Jennifer Connelly made a way cuter Betty Ross, by the by). I had a hard time believing anybody, even a career special ops soldier like Blonsky (Tim Roth), would want to do to themselves what they saw in Banner. (And, yes, I know people do things just as crazy in real life, but the film didn’t give me any good reason to believe that Blonsky would.) And I had a hard time believing that the Hulk was really very incredible.

The Hulk is supposed to be an enormous three-year-old boy throwing a temper tantrum. This one just seemed kind of annoyed.  In the end, so was I.

May-26-08

Balticon 42 (part 4)

posted by MisterDubbs

So I’d long told myself that sci-fi conventions were one geek line that I’d never cross.

I love science fiction.  Reading it, writing it, watching it.  It doesn’t even always have to be very good; I just love science fiction.  But to come to a place where they hold competitions on people in Stormtrooper armor . . . well, that’s something else.  I took a break today, as I mentioned in the previous post, to get away from the chaos a bit.  As I was walking back to the con site, I was accosted and forced at spear point (I wil maintain this lie until my death) by Indiana Jim, Scott Breakall, his wife and a few others to go to a showing of the new Indiana Jones movie.  It’s funny, when Chris invited me to this con, I was afraid that he’d end up being super busy and I’d be stuck wandering around alone, knowing nobody.  However within hours of meeting many members of the podcasting community (or as they call themselves, the Tribe), I felt accepted and even liked.  Now I’m being spontaneously invited to movies.

Last night, I was sitting in the bar, engaged in a conversation with Nobilis about theology and fast food (though not at the same time).  I sat in on panels this weekend about lasers, religion, space exploration, and more and have found this community to be open, engaging, and intelligent.  Finances dictate that I will not likely be able to attend very many cons for the foreseeable future, which is too bad; I like this community, and I want to continue to be a part of it.

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May-25-08

Balticon 42 (part 3)

posted by MisterDubbs

It’s day 3 of Balticon 42.  I’m tired.  We were up late last night, later than I wanted to be, but I made some personal connections in the podcasting tribe that I’m hoping will be beneficial later.  Friday night, I went back to my room early, thinking that the quiet was a wonderful respite.  Now I’m in a Panera Bread, and it’s not much quieter at all than the convention is in most parts; but it is less chaotic.  It’s the chaos that’s been getting to me, so now, I’m some place that’s else.

But I know I’ll have to go back soon.  The power of the nerd compels me.

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May-25-08

Balticon 42 (part 2)

posted by MisterDubbs

I should be in bed, but I’m blogging.  Why?  Because I’m an outlaw now, and outlaws don’t live by society’s rules.  I blame the schools.  I blame Indiana Jim and Tee Morris.  I do not blame myself.  I was an innocent bystander.  But, yes, while at a late night hangout with Scott Brekall and his wife, we did manage to get the police called on us.  Sure it may have been 3 am, and it’s possible that we were making enough noise for a small concert, but by golly we were talking about important things, like The Superfriends, arch rivalries, and how Jim’s upcoming Star Wars based podcast syncs up nicely with old Get Smart! movies.  Still, the police came, and I’m sure that they saw me wearing my shirt in outlaw black.  They’ll be coming for me soon.  When the postings stop, you’ll know why.

Either that, or I’ve just gotten lazy again.

May-24-08

Balticon 42

posted by MisterDubbs

So . . . yeah; I’m at a science fiction convention.  This has long been one of the geek lines that I’ve yet to cross, but now, the future is simply anyone’s guess.  There’s a party going on (there’s always a party going on at these things), but I’m back in my room because I’m tired.  I’m not about to fall over, but I’m getting there, and I figured it would be easier to come back now, than to drag Chris out of a party that was in full swing.

So now, for the first time since about 5 this morning, it’s quiet where I am.

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May-9-08

Fettuccine Verde

posted by MisterDubbs

Two friends of mine come over every week for dinner and geekery (we’re going through the entire series run of Babylon 5). We trade off cooking, but last week was my turn, so I decided to retry a recipe that I’ve had to reverse engineer from an entree I had in a now closed restaurant. The problem was, the restaurant closed down (and I don’t know why, ‘cuz it was really, really good) before I could go back and remind myself of what the cheeses were in this sauce. As such, you’re stuck with my improvisations.

And about the cheese measurements: yes, those are ounces by weight. Trusting volumetric measurements of cheese is risky business, so I recommend going by weight whenever possible. It’s how you will find cheese in all of my recipes (and yes, there will be more to come), and by gummy, it’s how you should measure it at home.

  • 1 1/2 lb boneless, skinless chicken, cut into half-inch cubes
  • extra virgin olive oil
  • kosher salt
  • balsamic vinegar
  • sundried tomatoes, the kind that are packed in oil, diced
  • 3 plump cloves of garlic, minced
  • 1 stick of unsalted butter, and no, margarine is not acceptable here
  • 1 pint heavy cream
  • 1 1/2 oz. grated Parmesan cheese
  • 1 1/2 oz. grated Asiago cheese
  • 1 1/2 oz. grated Romano cheese
  • 8 oz. grated Gouda cheese
  • 8 oz grated aged provolone (this can be a little hard to find, but if you can find it, it’ll have a firmer texture, more like cheddar than traditional provolone. If you can’t find it, then standard provolone will do)
  • freshly ground white pepper (and yes, freshly ground white pepper is wroth the investment of a second pepper mill, because I know that you’re already grinding your black pepper only as needed, right?)
  • 1 lb. spinach flavored fettuccine noodles
  • Artichoke hearts, chopped
  • Parmesan cheese for grating on top (if you’re like me and think that cheese is pretty much the whole reason that God invented the cow, though steak is a happy side effect)
  • Add two tablespoons of olive oil to a skillet over medium heat. Cook the chicken with a heavy pinch of kosher salt and a splash of balsamic vinegar. Set aside.

    Bring a gallon of salted water to a boil over high heat. How much salt, I like to go with a teaspoon of kosher slat per quart, so that’s one tablespoon, plus one teaspoon, and don’t get all squeamish on me: you’re salting the water, here, okay? All that salt is not going to end up in your pasta. If you’re really uptight about your salt intake, the use two healthy teaspoons of coarse sea salt; it has a stronger salty flavor, so less of it goes further in seasoning food. While you’re waiting on the water, assemble your sauce. I like using a saucier for this, because I can get my whisk right down to the bottom of the pan, with nothing hiding in the grooves along the sides. Anyway, place your saucier over low heat and add two tablespoons of the oil from the tomatoes. Once the oil is heated through, add the garlic and a pinch of kosher salt.

    Now what you’re doing here is called a “sweat”, and doing it properly depends entirely on controlling your heat levels. Most home cooks would call this sautéeing, but to sautée would involve high eat,fast movement, and caramelization, none of which we want here, all we want to do is drive some of the moisture out of the garlic and soften it a bit. If you want to know if you’re sweating properly, listen to the pan and it will tell you: you should hear a soft, gentle hiss. If you hear sizzling, or see things turning brown, you’re sautéeing and you need to back the heat down. The garlic will take on a little color from the oil, but that’s okay. After about two minutes, add the butter, and once that is thoroughly melted, add the cream and whisk until you no longer see large pools of fat on top of the cream. (It’s good, it’s just not good for you, but hey, it’s not like you’re going to be eating this every day.) Once you’ve got a homogeneous mixture, add 1/2 teaspoon white pepper and turn the heat up to medium and bring the whole thing up to a simmer. At this point start adding the cheese, one small handful at a time, whisking all the while. Do not add the next installment of cheese until the last one is thoroughly integrated. Now give it a tatse; you may have to add more pepper, and perhaps a little salt, but there’s salt in the cheeses, so probably not. The sauce will be thin, but letting it cool for a few minutes will thicken it up.

    Now I hope I don’t have to tell you how to cook pasta, but once your gallon of water hits a rolling boil, add the pasta and cook until al dente, stirring occasionally. Toss with the tomatoes, chicken, and artichoke hearts. Top with sauce and serve with garlic bread and asparagus.