Saturday, November 21, 2015

Even More Random Thoughts

At every stage, there always seems to be the need for further credentials. Diploma to Bachelor, Bachelor to Master, Master to Doctorate, and so on...but where does it end? How expert does one have to be before being “the expert” in the room? Is it when there are no longer challenges, or when the challenge is no longer? (And is this why The Master and The Doctor are archenemies?)

There are people going to and in jail for ambiguous matters, while there are public officials who should be going to and in jail for unscrupulous matters. Thus, there seems to be ambiguity about what is unscrupulous in today’s society. As such, nothing really has changed since the time of Marie Antoinette allegedly voicing her famous line about frosted baked goods for the people.

My idea for a “cookbook” is The Pantry Cookbook©. This is an improvised cookbook that contains no specific recipes, or at least those to which you must strictly adhere. The concept is to create meals simply using only random products found in your pantry or refrigerator; this can include leftovers, and does not involve heading to the store for any missing ingredients. In other words, you use what you have on hand. I would write such a book, but, in reality, it would be very short with no included recipes.

Chicken or egg; chicken crossing road; playing chicken; everything taste like chicken...what is our obsession with chicken? There is even a tuna brand called the "Chicken of the Sea." And thanks to an insurance company and a football player, we all have chicken parm on the brain and in our bellies...because, truthfully, it really is tasty. (FYI Pepperidge Farm's Goldfish pair nicely with a fish sandwich.)

A Philly cheesesteak does not use Philadelphia cream cheese, cream of tartar (a by-product in wine production) is not an ingredient of tartar sauce (mayonnaise and tarragon-based) and, unless your bartender or vodka is from Russia, no Russians actually are used in the making of the Black or White Russian cocktail. In fact, the latter are attributed, respectively, to a Belgian barman, Gustave Tops, at Brussels’ famous Hotel Metropole in 1949 and an advertisement in California’s Oakland Tribune on November 21, 1965. That abides, dude.

In most instances, as the saying goes, the book always is better than the movie. For a few, though, I have found the opposite to be true. Why is this? Perhaps the story is enhanced or simply told better in visual form, or maybe the cast brings it more to life. There simply are certain actors and actresses who can have that affect on a movie by their mere presence - even if it is a brief cameo or nothing more than a voiceover. (Think Tom Hanks, Morgan Freeman or Jack Lemmon...see, you already like the movie better.)

In principle, I am not a fan of prequels for established characters or storylines. I dub this “The Anakin Skywalker Rule,” which dictates not ruining the preeminent characterization of a lauded incarnation with a potentially censured one later in a prequel (which this mainly applies, but can be used for sequels as well). In rebooted franchises like James Bond or Star Trek, it can work, to a degree, because they are a different interpretation/alternate universe not constrained by previous incarnations. But, generally, not at all. Think about a character - good or bad - who you liked, thought genuine, etc, when first introduced. Did they make a prequel? Did the character still hold up to what you already knew about them or who they would become? Chances are, no. For example, the portrayal of Anakin Skywalker in the sequel-prequels to the GREATEST TRILOGY EVER CONCEIVED is a joke and betrayal of the iconic character of Darth Vader introduced decades earlier; in my opinion, it is inconceivable that whiny, sniveling punk becomes the intimidating, force-choking Lord of the Dark Side. (That said, I will be seeing the proposed Han Solo prequel...but good luck finding someone to live up to Harrison Ford's legendary performance of the character.)

©2015 Steve Sagarra

No comments:

Post a Comment