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Review: The Human Centipede

First a brief introduction: My name is Brian and French as their compatriot I commented on, lover genre in movies and books, I hope to give my best and give good reviews, without further ado, here I leave my first review:

Year: 2009

Directed by: Tom Six

Cast: Dieter Laser, Ashley C. Williams, Ashlynn Yennie, Akihiro Kitamura

Innovative history, good advertising, interesting characters among other things were what prompted me to see this German film, at first he was going to look forward and I had read good reviews from other communities, however at the beginning of the film, which premiered as you can see in the 2009, present and image quality (it known that the lower-quality 760p) unconvincing similar to the introduction of Cannibal Holocaust, which was strange to me because this movie was filmed with a budget of € 1,500,000 and expected to achieve more with that budget, however I do not fooled by appearances and follow viewing.

The film provides a simple and original plot: A mad doctor wants to set up (to somehow suppress their grief) in the medical community to reverse the operation to separate Siamese twins. The actor who plays Dr. Heiter (Dieter Laser) hiso an excellent job, to my opinion, has been one of the best performances of a mad doctor in a long time, the film uses, and that caught my attention, terms and very detailed medical operations and that, as if needed, are possible to achieve. Although the effects are not very good graphics, if you have a good ambience as you can see, if you see her in the room surgeries.

Although the actresses who play the roles of Lindsay and Jenny (their very names they say) did not give the size at the beginning of the movie, because, in my humble opinion, acted as a real porn stars in some old movie that some of their parents is stored beneath the basement, later made a decent job.


The film, neither more nor less, is a good way to spend an hour and a half in front of your computer or TV, and that something will have won the award for best film at Screamfest, prompting pornographic director Tom Byron has created a sexual parody (which will be launched in October this year) of this movie. Featuring a story worthy of admiration and a final bit waiting for this movie has made its way to the critics, I look forward to its sequel.

best:

* The ambience and the use of medical devices * Acting
by Laser

Worst:

* The budget little benefit
* awkward decisions taken by some characters causing a little fluid
outcome

My rating: 7.5/10

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Anthelia different salad, goat cheese and green leaves, a delight! Coverage

This one is different, different and very enjoyable. Can be mounted dishes, serving tray, even cups. It is very colorful and, to use the option to mount it on plates, will serve as a starter when entertaining.

is low in calories and rich in calcium because the cheese we use is a goat cheese.

goat cheeses, such as sheep, contain a higher percentage of calcium than those made from cow's milk.

is why I would give this recipe and targeted at women, are most affected by a silent disease, which is silent: the famous osteoporosis. We

procedure: After a big

creamy goat cheese, say 200 gr .- when you add a spoonful plain yogurt and a spoonful of cream cheese (can use in Paris St.Moret), which also softens the texture providing a touch of flavor.
you spice it with a little bit of freshly ground black pepper and chopped chives to the sword.
mix well and place in a pastry bag.

In the serving dish, we draw either a pair of concentric circles or three straight lines. On the cheese
place a mound of beet sprouts, alfalfa sprouts, lettuce, green or any other of those so beautiful that we find in the market. The funny thing is it leaves rather small.
We then try to form that mound with these leaves, that are, as far as possible, instead.

Seasoning? a beautiful, funny, sexy ..... raspberry vinaigrette.

vinaigrette Ingredients 1 cup

aceto balsamic or
3 cups olive oil 1 punnet raspberries

fresh Salt and pepper to taste
process with the help of a blender, or the famous 1 , 2.3 Moulinex! - and we pour a couple tablespoons of the vinaigrette over the dish served.

's eat!

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Back! Small break

After about 6 months of inactivity, will try to revive this project as abandoned, we apologize to everyone for extending what was originally to be a break for a couple of months, many good and bad movies are over and we'll get to work to catch up.

probably soon have changes in the structure of the blog to give a fresh look at this season!

And speaking of new life, a new author joining us, Brian compatriot and colleague of my person, which will review books and movies

So, to start!

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nearly two months ago I got the recipe for the traditional French cake OPERA.

The coverage indicated in this post is the most Sencillito you can do at home.

For those who want to make it a bit creamier, which retains its softness and does not harden in the cold of the refrigerator, here's the recipe and explanation: Ganache

special coverage cakes or Gâteaux


Ingredients 450 gr of 70% cacao chocolate covered
400 g of cream-cream 35% La Serenissima,
Baires for 100 g of mild-flavored honey, no honey rosemary because distorts the taste of butter 75 gr




Place in Preparation a saucepan of cream, butter and honey, mix with wooden spoon or silicone spatula over medium heat and bring to a boil over medium heat, "I say not to burn them.

Place the chopped chocolate in a bowl, it can be cut with knife or hand-pieces that are even.

When the cream came to boiling, remove from heat and let stand until its temperature drops below 80 ° . If you do not have a thermometer, it gets a bit complicated, but in principle, we could say that about 8 minutes of waiting we are at the proper temperature.

then turned the cream over the chocolate and started to mix with wire whisk beat but not too much not to incorporate too much air. When we see the chocolate begins to melt, then mix it with a spatula, with gentle stirring motion.
When our preparation is seamless, we dump on our Opera (which we will have a minute out of the fridge before you should be fine and cool to cover this "ganache" ). We

back to the fridge until it takes consistency and-here is what is different with respect to the above, only at that time, cut the edges to let precious and beautiful, like professional bakery.

That's it!
I hope you prepare, you'll see how different it feels on the palate for any other coverage.
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OPERA Thawing noodles and remaining as freshly "??????

by providing them.
To all past us prepare pasta noodles, or whatever, with a sauce of those memorable and it is left over a good meal that gives us worth throwing away.
That's why we freeze them and then when we find that we do not know what to give the kids at a time of trouble, we turn to our beloved freezer and see this beautiful bundle of noodles.

Then we turn to the microwave and ready. But when the thaw does not feel as they were at the time!

So the trick never well weighted, the inevitable, that sometimes we learn by chance, is what happened to them now:

AFFIX noodles in a bowl of ceramic or glass-plastic never
spray with A THREAD MILK-thread, let alone to be clear, like a tomato sprinkle with a trickle of olive oil, and taking into account the amount to be thawed to use as many threads of milk as needed, so that all have received your "thread"
cover with kitchen paper, well covered, such as wrapping the dish
TAKE A TEMPERATURE OF THAW (depends on the microwave) and once decongelados ... THE REMOVED
With a fork to release it then ...
heat two to three minutes to no more than 70%

And presto! to the table as if we would have just prepared!!
Hope you like the trick and get on with more one day.

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Difference between caramel and candy ... and some additional information

I was looking around there are many questions related to methods of caramel or candy.
It has nothing to do with each other. CARAMELIZED

is simply as its name suggests, the transformation by heat (with the help of sugars characteristic of plant or aggregate) of the texture, flavor and appearance of the plant of which we speak. Take for example
garlic. Garlic contains sugars. When we took it in the oven, wrapped in aluminum foil, we cook the plant and that the sugars are converted into caramel. The same goes for the onion.

confit is a rather old technique of cooking by which food is held in good standing for quite a long time. We are able to state without a mistake that 800 years ago there were no refrigerators? Well, yes, surely we can. So how had managed to preserve food? Answer: salted and dried in the sun.
You could follow this procedure with the meat (in Argentina we learned that the troops of San Martin crossed the Andes eating beef jerky, salted and sun-dried as it remained in good condition for months) could also be sun-dried fruits or vegetables or some vegetables (tomatoes, plums, apricots, beans, etc.).
early nineteenth century and there were books devoted entirely to methods of food preservation (take for example the book "Essay sur la préparation the conservation, the desinfection des Substances alimentaires"-JB Fournier, Imprimerie de Chaigneau Ainé, 1818), and surely if a little more research will even older ones.

is how one day someone comes up with "the mind does not rest with the need-the art of cooking meat in fat means: that is what is called" confit ".
animal fat is used, which leads to the fire until it reaches no more than 60 degrees. Is immersed in that environment fatty piece of meat confit and letting it cook for two hours or more.
then allowed to cool in the fat medium (in Gascogne, always used duck fat or goose to duck confit thigh) and is packed with the same fat cover, but there is no air bubble avoid proliferation bacteria.

We must not forget that also uses the term "confit" for fruit, another way to keep them when the old could not eat because they were out of season. Were stored for the winter so the plums, apricots, apricots or dried apricots, cherries, etc.

Now, as has become fashionable to different mechanisms or techniques, as you say, want to cook, we see that even pickled garlic! Put in a good quality oil pan, heat to 55-60 °, place peeled garlic cloves and let them dry in that they cook for a couple of hours, while controlling the temperature not exceeding that indicated.

vacuum cooking also has become fashionable - they are "locked up the food" and flavored in a bag and extract all the air (vacuum). Then put the sealed bag to soften in hot water (not boiling) and leave it until cooked. Or steam, but in vain!
If my grandmother were alive, would say, "Do not know what to invent!"

Ultimately kitchen as you want, or confit confit, caramelize or steam, all I ever going to matter is the following:

- the food is good value and good bit better, that much

and bad - are fresh and seasonal, nothing to eat in winter Cochin grapes and pears on that island that we can not utter the name ( little note: on this subject again in another post )

- if better BIO-both insecticide and genetic modification is leaving us intoxicated, especially the kids!

- you choose trans fat-free products

- try your consumption of meat is approximately as follows: once a week red meat twice a week, fish once a week or chicken lamb or pork, the rest of the week, vegetables and legumes. And if you like pasta, once a week will be fine.

Well, I think I have gone too. If you have come to read me this far, congratulations!
Happy end of summer for Northern Hemisphere! and happy late winter to the south !!!!!!!!

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This vacation ...... STUFFED RONDE

Hi everyone!
I'm somewhat lazy these days holiday.
Next week I catch up with photos and reviews of the places I've been traveling, from the hold of Pommery in Reims until pastry shops in Bruges.
Happy holidays to those who go and I hope you had a very nice to those already returned!
Until next time!