Wednesday, June 11, 2014

topographygo:

i scrolled down for an explanation and there was none

(Source: jayrumz)

Wednesday, May 28, 2014

pinstripesuit:

thehappysorceress:

Hastily and poorly-photgraphed recipe cards.

From ‘The Complete Family Recipe Card Series Collection”, Curtin Promotions, Inc., 1973

I do, in fact, have the complete series of 15 packs. This is just a sampling.

Not the most appetizing sampling, but a sampling just the same.

And remember kids - nothing classes up a meal like a pack of hot dogs!!

imagine a 1950s version of Hannibal with this food and directed by Alfred Hitchcock

you’re a goddamn monster, pinstripe.

Tuesday, April 15, 2014
When we go to shoot the scene, the director says, “Isn’t that roast kind of big for one person?” One person? Hannibal is not one person. He is a surgeon, an artist, a psychiatrist, a flower-arranger, a gourmet cook, an oenophile, a brew-meister, a boy who lost his sister, a man who can’t stop killing, and a god. And he gets hungry. Janice Poon (via emungere)
Saturday, April 5, 2014
littledeerling:

 Banquet entry part 2jello babies!! or something like that 

littledeerling:

 Banquet entry part 2

jello babies!! or something like that 

sailorflip:

enjolrasactual:

in-love-with-my-bed:

the-winchesters-creed:

ayellowstateofmind:

Imagine stabbing someone with this knife. 

It would instantly cauterize the would, so the person wouldn’t bleed, so it’s not very useful.

if you want information it is

and above, in order, we see a gryffindor, a ravenclaw, and a slytherin

The Hufflepuff is just excited about toast

sailorflip:

enjolrasactual:

in-love-with-my-bed:

the-winchesters-creed:

ayellowstateofmind:

Imagine stabbing someone with this knife. 

It would instantly cauterize the would, so the person wouldn’t bleed, so it’s not very useful.

if you want information it is

and above, in order, we see a gryffindor, a ravenclaw, and a slytherin

The Hufflepuff is just excited about toast

(Source: picapixels)

Tuesday, April 1, 2014

  Janice Poon:  We are more than a bit concerned with the Benihana egg trick called for in the script. I’ve tried it and can only get it 1 out of 4 tries, and I’ve seen Benihana chefs flub the manoeuver when they have an entire grill as target. Mads has to crack his eggs into a 8-inch diameter skillet. The props Master calls his guy. The Production Manager calls in his guy. I call my guy. On the morning of the shoot we have 8 dozen eggs and 3 Japanese chefs with their hands made up to be hand doubles.     I guess I don’t have to tell you that when Mads arrives on set, he just tosses an egg up in the air and the egg breaks on the spatula. No problem. Unbelievable. I insist it was a lucky fluke but he does it again. I accuse him of practicing when I wasn’t looking but he laughs (as if he has time to practise egg-cracking between scenes) and tells me he was a juggler in his youth. [x]

is this what true love feels like

  Janice Poon:  We are more than a bit concerned with the Benihana egg trick called for in the script. I’ve tried it and can only get it 1 out of 4 tries, and I’ve seen Benihana chefs flub the manoeuver when they have an entire grill as target. Mads has to crack his eggs into a 8-inch diameter skillet. The props Master calls his guy. The Production Manager calls in his guy. I call my guy. On the morning of the shoot we have 8 dozen eggs and 3 Japanese chefs with their hands made up to be hand doubles.
     I guess I don’t have to tell you that when Mads arrives on set, he just tosses an egg up in the air and the egg breaks on the spatula. No problem. Unbelievable. I insist it was a lucky fluke but he does it again. I accuse him of practicing when I wasn’t looking but he laughs (as if he has time to practise egg-cracking between scenes) and tells me he was a juggler in his youth. [x]

is this what true love feels like

(Source: mikkelsenpai)

Tuesday, March 11, 2014

This introductory shot of Hannibal uses a darker and more muted colour palette than any other scene in the episode. It’s almost like we’re viewing him through smoke, or through the glaze of an antique oil painting. This is Hannibal at his most satanic, with the shadows accentuating the planes and hollows of Mads Mikkelsen’s skull. Plus — dare I say it — Hannibal’s hair is kind of edging into Hitler territory here. His suit, shirt and tie are all similar shades of murky brown, with the overall effect looking rather similar to the poster for the original Hannibal movie. — The costumes of NBC’s Hannibal, Part 1

Monday, March 10, 2014

benslock:

Season 1 - Cuisine

(Source: eisenbrg)

Sunday, March 2, 2014
currentboat:


We need live sea urchins so Mads can lift the orange flesh out of the shell when he’s making dinner for Laurence. Two searches, a phonecall, and a sinking feeling inform me that sea urchin is not in season. A week after the shoot, markets will be awash in sea urchins but when we shoot, there will be none commercially available. And they need to be alive because as soon as they die, all the spines drop off and what you have is the shellfish version of a Chinese Crested Hairless dog. Just that ugly.
West Coast fishmen to the rescue!
Over the phone, a nice person at the Sea Urchin Harvesters Association tells me about a tiny west-coast fishing town, Steveston where independent sea urchin divers with small boats are allowed to sell off-season to people at the wharf. By sheer happenstance, I have a niece who is visiting her in-laws in that very town. She agrees to go to the wharf and finds a diver who will get the sea urchins. We are on first base!
I will not bore you here with further whining about how hard it is to ship sea creatures on a long weekend (Yes, it is a long weekend as shooting starts on Season 2). Even if you have a nephew who works for AirCargo it will take three days. Sea urchins die in two and their spines start falling out from stress as soon as they hear they are flying Air Canada.

Feeding Hannibal: Episode 1, Kaiseki

currentboat:

We need live sea urchins so Mads can lift the orange flesh out of the shell when he’s making dinner for Laurence. Two searches, a phonecall, and a sinking feeling inform me that sea urchin is not in season. A week after the shoot, markets will be awash in sea urchins but when we shoot, there will be none commercially available. And they need to be alive because as soon as they die, all the spines drop off and what you have is the shellfish version of a Chinese Crested Hairless dog. Just that ugly.

West Coast fishmen to the rescue!

Over the phone, a nice person at the Sea Urchin Harvesters Association tells me about a tiny west-coast fishing town, Steveston where independent sea urchin divers with small boats are allowed to sell off-season to people at the wharf. By sheer happenstance, I have a niece who is visiting her in-laws in that very town. She agrees to go to the wharf and finds a diver who will get the sea urchins. We are on first base!

I will not bore you here with further whining about how hard it is to ship sea creatures on a long weekend (Yes, it is a long weekend as shooting starts on Season 2). Even if you have a nephew who works for AirCargo it will take three days. Sea urchins die in two and their spines start falling out from stress as soon as they hear they are flying Air Canada.

Feeding Hannibal: Episode 1, Kaiseki

Tuesday, February 4, 2014

pinstripesuit:

nbchannibal:

Cooking with Hannibal - “The food is people”

TEN FOR YOU NBCHANNIBAL

TEN FOR YOU