Random Thoughts

Son of Frankenstein. Rowland V. Lee. 1939.

For today’s dish from the Bistro Cooking, we have another apple tart. I mean sex worker. This one looks less like an omelette than the previous one… it’s a cream and egg thing (and apples, of course). It is, again, as with many of the recipes in this book, very simple. Perhaps too simple? I’m thinking this is going to taste very… one note? But let’s see.

The pie shell is a pâte brisée, which sounds tastier than the previous shell, which was basically just flour and water, and tasted like and had the structural integrity of cardboard.

So these are all the ingredients. Nothing fancy.

OK, the shell first. So it’s flour, salt and butter in a FUD professor.

Blitz it until it’s forming granules, just 10 secs.

And then add some ice water and pulse it until it gathers into a dough.

It’s super duper simple, so I hope it tastes OK. Then into the fridge for an hour.

Then roll it out into the proper size. I think I’m getting the hang of these pie shell things now: This dough didn’t fight me while I was rolling it out.

Then into the tin, 20 minutes in the fridge agains, and blind baking for a bit.

And then removing the baking beans and the foil and baking some more.

I had a taste of the shell: It’s edible! It’s kinda crunchy and flaky and has a not offputting flavour.

Then it’s the filling: Some egg yolks…

… and cream and sugar. The recipe said to use either creme fraiche or cream, and I went for cream, because… I like cream?

A lot of apple chopping happened here. The apples are cut into halves and then quarters, which gives pretty thick apple … wedges? I’d assumed that they were supposed to be thinner, but what do I know? NOTHING.

Then the egg yolk/cream mixture, and some sugar on top, and then into the oven for 45 minutes. (I added some foil on the outside in case the pie shell is leaking out.)

OK, the recipe said to bake until really brown, almost even blackened at the er edges… I guess this qualifies?

Hm…

Oh, this is really tasty! The pie crust is flaky and delicious; slightly salty and very buttery. And the filling is a lot more complex than I had thought it would be: The acidity of the apples vs. the sugary yolk/cream go so well together. I can’t stop eating this! Which may just be because I’m very hungry, but even so! Yum. So much better than the omelette-like apple pie from the other week.

So let’s watch the movie while I’m noshing.

Wow. Both Karloff and Lugosi? And Rathbone? This isn’t the B movie I expected.

Oops! I’ve eaten almost half of the pie.

Everybody loves this movie! I guess I can see why, just by reading the list of actors involved, but I don’t really get it. I mean… I love 30s movies, but 30s horror has never been something that I’ve been interested in. I’ve never found them particularly amusing… but I remember being really scared by the first Frankenstein when I was like nine and it was shown on TV for some reason.

The sets are quite nice, although the cinematographer seldom manages to place the camera somewhere that does the scenery justice.

I feel this should have been more fun than it was.

This blog post is part of the 1939
series.

King of the Underworld. Lewis Seiler. 1939.

Welcome to the first week of the 1939 movie blog. But first: Some food.

So tonight’s dish from Patricia Well’s Bistro Cooking (which I’m cooking my way through, semi-chronologically) is a chick pea salad. I’m not really all that enthusiastic about this one, because I’m seeing “onion” and “garlic” here, which I both love, but whenever she’s doing a dish with these ingredients, and they’re not cooked, the result is usually very… raw… But let’s see! Perhaps this is the one that’ll actually work.

So it’s these ingredients. The recipe specifies dried chick peas, which I thought I’d ordered, but I got pre-cooked hermetic ones. Well. Paper-and-alu ones.

So instead of soaking for a day, I’m just rinsing them and giving them a quick heating. Perhaps that’ll totally destroy the dish? I have no idea.

So then there’s the chopping, which I enjoy… five cloves of garlic, though… I reduced it to four, and it’s still a lot.

So then all the herbs and the garlic goes into the vinaigrette.

And then olives and onions.

The recipe said nothing about chopping the olives, so I’m leaving them whole.

Well, that doesn’t look too bad?

Unfortunately, it’s pretty much like I feared it would be: It tastes like raw garlic and raw onion with some chick peas. WHYYYYY

I’ll pop it into the fridge and have a nibble at it tomorrow. Perhaps it’ll mellow…

So it goes well with the movie.

[twenty minutes pass]

This movie makes me realise that I haven’t really seen many of Bogart’s early movies.

Like, at all. Looking at that list, I think the first movie of his I’ve seen is probably The Maltese Falcon, from 1941? But he had a career for over a decade before that? And he was busy! Several movies a year. Like… seven movies in 1937? I’m guessing those were not all leads.

Oh, hang on, I’ve seen Angels with Dirty Faces from 1938.

Anyway, he’s really chewing up the scenery here. I mean, it’s great, but it’s not as effortlessly cool as he became later…

The rest of the mooks: Eh.

I mean… look at them.

This is a very original movie: I don’t think anybody could have guessed where the plot was going.

But… the problem is that the plot didn’t go anywhere exciting. I mean, it’s interesting: Much of the movie is about the gangster getting his autobiography ghost-written. That’s original, for sure, but… it makes the stakes very low: Is the ghost-writer going to get killed or not? And how is the dame going to save him? OK, put like that, it does sound exciting, but it… not?

It’s fascinating how many people they put into each shot. All of those people are cops, but it’s the same in the gangster shots: Way more people than seem necessary.

And the woman (who’s a doctor) saves the day by ingenious means. It’s a very… 30s movie.

There’s a lot to like here, but it doesn’t quite gel for me.

Popular movies from this week:

Poster	Votes	Rating	Movie
	801	6.5	King of the Underworld
	393	6.5	Devil’s Island
	231	6.5	Stand Up and Fight
	129	5.7	Pacific Liner
	37	6.3	Long Shot
	27	5.3	Water Rustlers
	10	5.9	Disbarred

This blog post is part of the
1939 series.

I hate choosing movies to watch; it’s just … better … to watch the
next scheduled one, so a schedule has to be created.

A few years back, I watched one movie per year from 1918 to 2018 (i.e, a century), and then last year I did a decade (the 1940s); one movie per month.

So what’s next!?!?

It’s one movie per week from some year or other, of course.

I was thinking of doing a year from the 80s, but looking at the candidate years, nothing really seemed that attractive when I have to choose 52 movies I haven’t seen before. So I googled “what’s the best year ever in movie history”, and several web pages said “1939”.

So I’m doing 1939.

I’m using the IMDB data, segmented by US release date:

This data isn’t available any more from IMDB, but I downloaded it before they closed off the release date er data.

So I’m basically watching the most popular movie (as voted by IMDB some time later) per week, so we’ll start with King of the Underworld.

And! I’m also continuing cooking from the Bistro Cooking book by Patricia Wells; one dish per movie should be just about right?

Yes, this is all just a pretext for forcing myself to clean up the kitchen more often: If I’m taking snaps of the kitchen I’ll have to get the rag out more often.

You’re welcome.