Do you trust the food you eat?

luka

Well-known member
Staff member
the badness of the films is a large part of what is good about them
 

catalog

Well-known member
in jubilee there's that guy with the funny voice, its ridiculous. i saw it when i was at uni, and they did a thing at the cinema where they had a new print of it, some guy got up to talk about it at the beginning, all that. then it comes on and we were stoned, just pissing ourselves, thinking wtf
 

luka

Well-known member
Staff member
yes, its rubbish. its obviously rubbish. its easy to laugh at. but its also just some old werido doing his own thing with his werido mates. not trying to make a proper film like the grown ups do. and thats quite good. i like that aspect of it.
 

catalog

Well-known member
did you see that film about
yes, its rubbish. its obviously rubbish. its easy to laugh at. but its also just some old werido doing his own thing with his werido mates. not trying to make a proper film like the grown ups do. and thats quite good. i like that aspect of it.

There used to be this thing in British cinema where someone like jarman or Terence Davies would make these weird high art films every now and then but it's disappeared a bit and we don't get owt now except grim North and romcoms, or mockney. I dunno, maybe Im wrong, but can't really remember watching a recent British film that was anything to talk about.
 

version

Who loves ya, baby?
luka hated it, but A Field in England was a bit more interesting than the usual fare, even if it was very student-y.
 

IdleRich

IdleRich
Well the Berberian guy.... same one who did Duke of Burgundy etc his films are weird and eccentrically British aren't they The latest one was like Suspiria meets Are You Being Served?
Is Peter Greenaway still making films?
 

catalog

Well-known member
I used to love the cook the thief etc. I love Helen mirren. O lucky man, what a film. Chocolate sandwich!
 

catalog

Well-known member
Yeah I know, but it's got Helen mirren in it. I got her in my eyes and went with her, not greenaway.
 

catalog

Well-known member
I used to love if... And o lucky man is so weird in comparison, but it has something else going on. Great filmmaker lindsay Anderson, all his early shorts also very good
 

luka

Well-known member
Staff member
not the face hes got now which is a disgusting luvvie face. i mean the original face that got him famous.
 

version

Who loves ya, baby?
My dad bought me a DVD of Britannia Hospital for my birthday a few years ago. Still need to watch it.
 

catalog

Well-known member
I went to a talk he did and during the audience questions he ran off stage, said 'Bill can you answer that one' (bill was asking him questions) said he needed a piss
 

WashYourHands

Well-known member
Prefer the super-8 Jarman shorts. In the Shadow of the Sun and Sulphur are experiences and a half, slowed to 1/6th frame speeds, so that something hidden reveals itself. You can see the influences on Coil, Cyclobe, Unica Zurn et al. Plus the set design work on The Devils. Seminal.

Re orig subject, anyone here grow chillis? My brother does and is using increasingly hardcore beasts, constantly raving about cuttings. Blend into sauces, freeze, sorted. Add olive oil, garlic, citrus, anything really. Spring onions are a big hit too. So adaptable. Add to carrots, celery, onions and/or leeks and you have the foundations for dozens of varied meals. Saves about a fifth on our food budget annually, overall.

I’d pretty much eliminated high nitrite bacon from our diets, then a nearby farmer offered organic, ethically sourced cuts. So, so good and isn’t pumped full of water and shit. One blt a week as a treat in the last month.
 

Mr. Tea

Shub-Niggurath, Please
Staff member
I’d pretty much eliminated high nitrite bacon from our diets, then a nearby farmer offered organic, ethically sourced cuts. So, so good and isn’t pumped full of water and shit. One blt a week as a treat in the last month.

Oh yeah, we've got a proper local butcher and their bacon is something else. The difference between that and even the "Bestest Ever Because You're Worth It" range of bacon from supermarkets (even Waitrose/M&S) is palpable. Just so much better. I'm sure the fact that it's cut so thickly is as important as the quality of the meat itself. That and, as you say, the fact it isn't bulked out with water. Why that's even legal, I don't know.
 
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