Monday, January 23, 2017
Below are images from "JACK REACHER: NEVER GO BACK", the 2016 adaptation of "Never Go Back", Lee Childs' 2013 novel. Directed by Edward Zwick, the movie stars Tom Cruise as Jack Reacher:
"JACK REACHER: NEVER GO BACK" (2016) Photo Gallery
Friday, January 20, 2017
"THE SPY WHO LOVED ME" (1977) Review
"THE SPY WHO LOVED ME" became EON Productions 10th entry in the Bond franchise in 1977. It also marked Sir Roger Moore’s third turn as British agent, James Bond, Cubby Broccoli’s as sole producer for the first time and Lewis Gilbert’s second time at bat as director of a Bond film. This is the movie that introduced the catchphrase, “Nobody does it better,” and according to many critics and fans, saved the Bond franchise back in the 1970s. Watching "THE SPY WHO LOVE ME", I can understand why many would harbor this belief.
Many critics and fans tend to credit or blame Roger Moore for helping to usher in the era of “fantasy” Bond – in other words a Bond movie that basically feels more like a fantasy/science-fiction action movie than a spy thriller. I do not really accept this view, since I believe that 1964’s "GOLDFINGER" was responsible for this change of style in the Bond franchise. In fact, Connery did two other movies that continued this very element in the movies. Roger Moore merely continued what Connery had begun in movies like "LIVE AND LET DIE" and "THE MAN WITH THE GOLDEN GUN". The latter, released in 1974, came dangerously close to ruining the Bond franchise – at least in the eyes of many fans and critics. And in a way, I do not blame them for this attitude. Frankly, I consider "THE MAN WITH THE GOLDEN GUN" to be one of the worst Bond films in the franchise and Moore’s worst movie. EON Productions had to wait two to three years to release its next movie, due to the breakup of the Cubby Broccoli/Harry Saltzman partnership. Following this, "THE SPY WHO LOVED ME" premiered in 1977 and became the most highly regarded Bond film in the 1970s and is considered by some to be Moore’s personal triumph. I do not know if I would consider "THE SPY WHO LOVED ME" to be Moore’s ultimate triumph. I believe that honor should go to the 1981 movie, "FOR YOUR EYES ONLY". However, I do consider it to be his third best film.
At first, the plot seemed reminiscent of the one for 1967’S "YOU ONLY LIVE TWICE". But instead of American and Soviet space capsules disappearing, British and Soviet submarines vanish. Bond, just recently from a mission in Austria that led to the death of a KGB agent, is assigned to track down the missing Royal Navy submarine via a tracking system that has popped up on the market in Cairo, Egypt. His search not only leads to Soviet agent Anya Amasova (who is investigating the disappearance of a Soviet sub), but to billionaire oceanographer, Karl Stromberg. But what makes "TSWLM" so interesting is that the Egyptian sequences have a strong exotic atmosphere that lends a touch of mystery to the story; and Bond’s relationship with Amasova turns out to be more than just a case of the British agent having a female on hand for sex in the finale.
Probably the biggest contribution to the success of "THE SPY WHO LOVED ME" seemed to be the movie’s lead, Roger Moore. Many fans believe that he finally grew into the role of 007 in this movie. After seeing him (as Bond) cold-bloodedly push one of Stromberg’s men of a Cairo roof and shoot Stromberg four times, I can see why. Personally, I felt that he had grown into the role at first bat in "LIVE AND LET DIE", but had regressed in an attempt to emulate Connery in "THE MAN WITH THE GOLDEN GUN". But I cannot deny that his performance in "THE SPY WHO LOVE ME" can not only be considered among his best, but among the best Bond performances in the entire franchise. And he was certainly helped by Barbara Bach’s presence. Although I would not describe the New York born model-turned-actress as a particularly talented actress verbally, but she could be quite versatile through facial expressions, whether expressing jealousy over Bond’s attention to Stromberg’s pilot/assassin, Naomi; amusement over some of Bond’s predicaments or developing attraction toward the handsome British agent. In fact, I can recall at least three scenes in which Moore and Bach interact with each other, beautifully:
1) Their deepening attraction for each other, expressed through smiles after M and Gogol order them to work together;
2) Their discussion regarding their status as enemies turned allies on the train to Sardina;
3) And the piece de résistance – Anya’s discovery that Bond had killed her former lover in Austria
Supporting cast members like Bernard Lee, Lois Maxwell and Desmond Llewellyn ably serve the movie. Shane Rimmer, a Canadian actor who has been working in British films since the late 1950s, ably supports Moore as the somewhat sardonic commander of an American sub. Both Walter Gotell (as KGB General Gogol) and Richard Kiel (as assassin Jaws) make their debuts in the movie. Kiel personally came off as menacing in the movie, in compare to his return in "MOONRAKER". German matinee idol, Curt Jurgens became the latest Bond villain, playing a billionaire/oceanographer whose response to the world’s growing corruption and self-destruction is use stolen nuclear submarines to blow up Washington D.C. and Moscow. Actually, Stromberg became the first Bond villain with megalomaniac ambitions to rule the world. All those before him were simply interested in profit. Jurgens is his usual competent self and also had the pleasure of uttering a few bon mots. But . . . I do not exactly find megalomaniacal villains to be interesting.
Despite some of the fantasy/science-fiction elements of "THE SPY WHO LOVED ME" – the Lotus Esprit, Stromberg and his two lairs – the Liparus Tanker and his lair/lab Atlantis, the movie is an exciting adventure that features great direction by Lewis Gilbert, a first-class battle between Stromberg’s men and the American/British/Soviet naval personnel, exotic locales in Egypt, a self-assured performance by Roger Moore and great screen chemistry and drama between Moore and Barbara Bach. It is easy to see why it is considered the best Bond film from the 1970s.
Wednesday, January 18, 2017
Below is an article about the dish known as Stargazy Pie:
One of the more . . . uh, interesting dishes that has recently attracted my attention is the British dish known as Stargazy Pie. Created in the county of Cornwall, the dish is also known as Starrey Gazey Pie. The dish is a pie made from baked pilchards (sardines), eggs and potatoes and covered with a pastry crust. Other variations of fish have been used for the pie. However, the dish is unique for having fish heads (or tails) protruding through the crust, so that they appear to be gazing skyward. This allows the oils released during cooking to flow back into the pie.
The pie originated from the fishing village of Mousehole in Cornwall to celebrate the bravery of a local fisherman named Tom Bawcock in the 16th century. According to legend, a particularly stormy winter prevented Mousehole's fishing boats from leaving the harbor. The villagers were on the verge of facing starvation, as Christmas approached, for they depended upon the pilchards as a primary food source. Two days before Christmas, Bawcock had decided to face the stormy weather and head out into the water. Despite the difficult sea, Bawcock managed to catch enough pilchards and six other types of fish to feed the entire village. Some of the fish caught by Bawcock was baked into a pie, with the fish heads poking through to prove that there were fish inside. Ever since then, the Tom Bawcock's Eve festival has been held on 23 December in Mousehole. During the festival, villagers parade a huge Stargazy Pie during the evening with a procession of handmade lanterns, before eating the pie itself.
However, there have been rumors that the entire festival was a myth created by The Ship Inn's landlord in the 1950s. However, an author on Cornish language named Morton Nance had recorded the festival in 1927 for a magazine called Old Cornwall. He believed that the festival actually dated by to pre-Christian times, but expressed doubt that Tom Bawcock ever existed.
The original pie included sand eels, horse mackerel, pilchards, herring, dogfish and ling along with a seventh fish. In a traditional pie, the primary ingredient is the pilchard, although mackerel or herring was used as a substitute. Richard Stevenson, chef at The Ship Inn in Mousehole, suggests that any white fish can be used as the filling, with pilchards or herring just added for the presentation.
Below is a recipe for Stargazy Pie from the BBC Food website:
For the Mustard Sauce
9fl oz white chicken stock
4½oz crème fraîche
1oz English mustard
1 pinch salt
½ tsp mustard powder
squeeze lemon juice
For the pie
5oz piece streaky bacon
16 baby onions, peeled
9oz all-butter puff pastry, rolled to 3-4mm thick
1 free-range egg yolk, beaten
4-8 Cornish sardines, filleted, carcasses and heads reserved
1-2 tbsp rapeseed oil
1 tbsp white wine vinegar
16 quails' eggs
For the mustard sauce, bring the stock to the boil in a non-reactive saucepan. Whisk in the crème fraîche, mustard, salt, mustard powder and lemon juice until well combined. Bring back to the simmer. Pass the sauce through a fine sieve into a jug and set aside.
For the pie, cook the bacon in boiling water for 20 minutes. Drain, then allow to cool slightly before chopping into lardons.
Bring another pan of water to the boil and cook the baby onions for 6-7 minutes, or until tender. Drain and refresh in cold water, then slice each onion in half. Set aside.
Preheat the oven to 400F/Gas 6.
Roll out the puff pastry until 3-4mm thick, then cut into 4 equal-sized squares. Using a small circular pastry cutter the size of a golf ball, cut out 2 holes in each pastry square.
Place each square on a baking tray and brush with the beaten egg yolk. Chill in the fridge for 15 minutes.
Bake the pastry squares in the oven for 18-20 minutes, or until golden-brown and crisp.
Remove from the oven and set aside.
Turn the grill on to high.
Place the sardine fillets, heads and tails on a solid grill tray, brush with the oil and season with salt and freshly ground black pepper. Grill for 2-3 minutes, or until golden-brown and just cooked through (the fish should be opaque all the way through and flake easily).
Heat a frying pan until medium hot, add the butter and bacon lardons and fry gently for 3-4 minutes, or until golden-brown. Add the onions and stir in enough sauce to coat all the ingredients in the pan. Reserve the remaining sauce and keep warm.
Bring a small pan of water to the boil, add the vinegar and a pinch of salt. Reduce the heat to a simmer.
Crack the quail's eggs into a small bowl of iced water, then pour off any excess (there should only be just enough water to cover the eggs). Swirl the simmering water with a wooden spoon to create a whirlpool effect, then gently pour the quails' eggs into the centre of the whirlpool. Poach for about 1-2 minutes, or until the egg whites have set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.
To serve, divide the onion and bacon mixture between 4 serving plates. Arrange the sardine fillets on top, then place four poached quails' eggs around the fillet. Using a stick blender, blend the remaining sauce until frothy. Spoon the froth over the top of the sardines and eggs. Top each pile with the puff pastry squares, then place the sardine heads and tails through each hole in the pastry. Serve immediately.