h1

Runnin’ Without the Devil

August 5, 2008


Talk about your good timing, the Olympics start later this week (August 2008 ) and Chariots of Fire takes place mostly during the 1924 Paris Olympics.

This is a very pretty movie, this Chariots of Fire: Great period costumes–I loved the Gilbert & Sullivan scenes, wish there had been more. A somewhat interesting story about two different runners and the path they chose to get to the Olympics and what being the best meant to them. And there are some bits about religion thrown into the mix. It’s based on a true story but after a while watching this movie is like listening to that damn Vangelis theme song( I dare ya to click this link Chariots of Fire) from the movie over and over again. Torture: It’s long and gets longer and its really not that long of a movie (it clocks in at about 2 hours). But the characters are agreeable and its well acted. But, still, another puzzling choice for best picture.

It is amazing though, how cliche that damn Vangelis song has become. You hear the first few notes and you know someone is going to start running:

1981’s other nominees: Reds (blech and talk about dull–I remember renting this movie when it first came out. It was so lengthy it had to put it on two video tape cassettes. I inadvertently watched the second tape first and thought it strange that the credits were plucked into the middle of the film. After figuring out my “mistake”, I watched the first tape. I was better off just watching the last half of the movie), Raiders of the Lost Ark (meh–I’m probably the only one who doesn’t get the whole Indiana Jones thing), On Golden Pond (oh, thank God this didn’t win), Atlantic City t (OK, that would have been a refreshing choice; loved Susan Sarandon with the lemons). There wasn’t anything stellar in the not-nominated category either. 1981 was kind of a boring year, so, I guess why not pick the most boring film as Best Picture. Wait a second, I see what you did there, Academy. Clever.

One highlight I do remember from the 1981 Oscar broadcast was Bette Midler’s presentation for Best Song. Hilarious. If every presenter were this funny, the Oscars wouldn’t be such a snore and/or ratings loser. I wish the clip was on YouTube or somewhere else, but alas, the Academy hasn’t posted it there, and they’re being a little stingy about clips–they removed my Rob Lowe and Snow White lip (but I got it back, for now). Stinkers.

For dinner we went healthy and English and a little Jewish. Yep, according to Wikipedia Fish and chips came to England with the Spanish and Portuguese Jews in the 17th and 18th centuries. But Fish & chips are not the most healthy of things to eat. Espcially not for runners or people watching a movie about runners, so, from Men Health UK a lightened up version of Fish & Chips

I didn’t use haddock, I used cod, which was really lovely.

MH fish and chips (serves 4)

You will need

A heavy bottom skillet and a cooking thermometer
175g all-purpose flour
3 tbsp cornstarch
1 ½ tsp baking powder
1 tsp salt
200ml sparkling water
1 egg white
550g haddock fillets
4 Desiree potatoes
400ml grapeseed oil
A heavy bottom skillet and a cooking thermometer
175g all-purpose flour
3 tbsp cornstarch
1 ½ tsp baking powder
1 tsp salt
200ml sparkling water
1 egg white
550g haddock fillets
4 Desiree potatoes
400ml grapeseed oil

Mix the flour, cornstarch and salt in a bowl large enough to accommodate the fish fillets later. Measure 3 tbsp of the flour mixture and stick them on a plate. Add the baking powder, cold fizzy water and egg white to the bowl mix. Stir, but don’t go mad on the mixing. Lumpy batter is fine. In fact, use a chop stick to stir so you don’t overdo it.

Pour the grapeseed oil into a heavy-bottomed pot. Make sure it’s no more than a third full. Now heat the oil to 190˚C degrees (use the digital thermometer). Pre-heat the oven to 180˚C. Rinse a fillet then pat dry with a paper towel. Season then coat with the flour you kept aside. Now dip the fish in the batter mix. You may need to add a bit more water to the batter if it’s too thick to coat the fish When the oil is at 190˚C, lower the fish in. It will spit, so wear an oven glove and use tongs. Fry the fillet for 4 minutes, 2 minutes each side. When it’s done, place on a greased baking sheet and tuck it in the oven to keep warm. Allow the oil to reheat for a minute before adding the next fillet. Reduce the heat of the oil to 175˚C then add the chips a handful at a time, frying for 4 minutes. Remove with a slotted spoon and place in a bowl lined with a paper towel. Take the fish out of the oven and serve your culinary tour de force with a wedge of lemon.

We didn’t make the chips portion. Instead we grilled some vegetables (mushrooms, fennel, cherry tomatoes, zucchini & baby eggplant) on skeweres until done.

Advertisements
%d bloggers like this: