people who can play the part of average joe or
josephine?
Used to, they'd put out a call for extras who fit the general description. Today, don't know if they still do that or rely more on
I wonder then if the crowds were made up of typical
Angelines of the time or whether any care was taken
to get people who looked like they'd fit into the
setting of the story.
They probably put out specifics if needed, otherwise, any warm body will
do.
I'd hope so ... but have scanty evidence based on how
many movies I see, whether I could see faces in a crowd
scene, and hether I'd remember to notice if I could.
computer assisted graphics to create the crowds. That's cheaper than
I hadn't thought of that. How gross and impersonal.
But cost saving for the studios.
Similarly with the canned music behind the acts I used
to play for.
I've known people who have had that kind of
exposure. A few seconds of celebrity don't
do most people any harm, I suppose, any more
than one exposure to parathion or something.
It gave her something to do other than drilling one day.
What, is she a dentist? [g]
the conspicuous consumption - and the waste that
goes wth it.
Easier said than done.
But at some point it will have to be done. We may not
regret our actions, but the next generations will.
Or the generation beyond that.
The future in general. What we said about stewardship.
Exactly.
It's not just a moral thing - we're talking survival
of the species and your genes.
Another case of an old remedy coming back into modern use.
Some of them work for reasons that are obscure. Honey
of course is fluid but contains very little water,
which probably has something to do with it.
Something, but not sure what all else but it is working.
Well, good on that.
Don's Salad of warm Western Australian sardines
categories: odd, Australian, tautological, main
Probably not, I don't eat a lot of sardines.
That was a sort of joke recipe but not a wwtt one,
because it's quite clear what they were thinking.
i'm thinking--"not something I'll be eating any time soon". (G)
Have to get him to a picnic or back here to retell the story.
I wouldn't go there. If he volunteers, which is
unlikely, okay.
OK, have to hold the thought.
I'd recommending forgetting about it altogether.
Will do.
We do spend some time here speculating on things
we'd not be caught dead actually doing.
Title: ZESTY POT ROAST
Yes, this would have been better than the hum drum pot roast my mother
used to make.
Humdrum pot roast can be very good.
---------- Recipe via Meal-Master (tm) v8.01
Title: Pot Roast with Mustard Sauce
Categories: Beef, Sauces
Yield: 8 servings
2 1/4 lb Boneless beef chuck shoulder 2 tb Olive oil
4 c Water 1 c Condensed beef broth
1 c Dry white wine 2 x Garlic cloves
1 1/2 ts Thyme 1/2 ts Black pepper
2 ts Cornstarch 2 1/2 ts Dijon mustard
2 ts Chopped parsley
ie roast at 2 inch intervals with heavy string. In dutch oven, rown all
sides of roast in Oil over medium-high heat. Pour off rippings. Add
Water,
Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat,
cover and simmer 18 to 22 minutes per ound. Meat thermometer will
register
140 degrees when done. Remove oast to serving platter, reserving liquid.
Cover roast tightly with Oil and allow to stand for 10 minutes before
carving. (During stand- ng, internal temperature will rise to 150
degrees
for medium-rare.) easure 1 cup of the poaching liquid from the roast pan.
Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan.
Add
emainder of cup, along with mustard and Parsley. Cook and stir over
edium
heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove
string from roast and carve into thin slices. Serve ith mustard Sauce.
Note: Remainder of poaching liquid from meat can be used to make rench
Onion Soup. Source unknown
-----
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