text:
Can a spice lover really appreciate more subtle but well done cuisine?
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- NicoleFriedman Jul 21, 2011 05:11 PM
I recently went to Per Se for the first time in my life. I was absolutely blown away by the service, and the food was delicious and beautifully presented. They even altered the menu for my personal preferences. However, as much as I loved it, I had been to Cafe Mogador in the city that morning... and during my extraordinary meal at Per Se, I found myself yearning for my spicy middle eastern eggs with harissa. I didn't ask for pepper because I thought it would ruin the delicate flavors of the meal. I guess at the end of the day I just like spicy food:} I just feel bad because that was a freakishly pricey meal! (I did sincerely enjoy it though- I just would'nt have minded a bit more zip:} )
re: NicoleFriedman
sure. i LOVE spicy hot food, and my tolerance is up with the best of them (e.g. had thai people, in thailand, say i was eating food spicier than they ever would)
but i do not need every morsel in my mouth at every meal to have a great deal of picante spice to it.
Eg, sticking with the OP, I never felt a lack of favor when i went to per se for my birthday last fall.
I enjoyed the subtley and nuance i was given. I did yearn for the food to be something other than what it was. ANd it isn't that i'm uncritical - i have been to many great places where i felt one dish or another did not live up to its potential. But never because i wish my french food was sri lankan food instead
re: NicoleFriedman
i'm not one for delicate flavors, but there's a lot to be done without heat. sherry and beef, tossed with bell peppers and homegrown tomatoes... throw in some onion and a pinch of garlic... Spanish Heaven. ;-)
I'm also a heatseeker and tend to prefer cuisines that favor spice and heat in their authentic preparations, but when I eat meals like that (which is rare), I try to prepare myself to frame and appreciate the food in its own context and remember that the food was likely very thoughtfully conceived and that the chef probably also appreciates spice in certain contexts but chooses for good reason to keep it out of the dish set before me.
But I definitely know what you're talking about. I kinda sorta liken the experience to eating steak at a really good steakhouse where you're supposed to feel ashamed for wanting anything more than salt and pepper on what is a perfect, choice, and sublime cut of meat but you get halfway through it, having fully appreciated its standalone greatness, and just need a little extra something to enjoy the rest.
re: inaplasticcup
That's exactly what my experience at Per Se was like. I recognized the quality of what I was eating and did enjoy the taste.... but I felt guilty for wanting "a little extra something". My hubby already knows that the next time he splurges on some insanely expensive meal that it should be a bit more ethnic based. At least he knows that he will never share a chateaubriand with me; after a couple of bites of steak I'm done- it's not worth the price to me.
re: NicoleFriedman
ethnic based? what does that mean? i know its my personal bugaboo, but all food is ethnic food. ethic is not a synonym for non-european
re: thew
Well, I understand what she means. I think of ethnic food more like ethnic dishes or meals more culturally specific. Poached chicken is not an ethnic food, but chicken fried rice, chicken salad sandwiches, chicken soup with matzo balls, chicken taco...are...and they might all use poached chicken. Poached chicken by itself would not be my fav but the other "ethnic" style dishes in using them would be. It is not the specific ingredient but more of how it is prepared that is culturally or regionally specific that makes it ethnic.
Usually those types of dishes rise to the top of the pile (for my tastes) because they have great flavor, not by being subtle or artistically put together on my plate. I prefer them more than generic "non ethnic dishes" that are developed by a chef because the flavors compliment each other, they look pretty together, the texture is interesting, etc. Nothing wrong with that, but there is a distinction in my mind.
re: sedimental
poached chicken is an ingredient, they you describe it, not a dish.
are there non-ethnic dishes? i don;t think there are. look:
pertaining to or characteristic of a people, especially a group (ethnic group) sharing a common and distinctive culture, religion, language, or the like.
is there a food that did not come from some culture or another\? people here often use ethnic as a code word for "asian" or "brown people" or "not white people" or something. American is a culture (with many subcultures) so american food is ethnic. italian food is ethnic. jewish food is ethnic. soul food is ethnic.
but this subthread has been rehashed so often even I'm bored with my opinion on it
re: thew
Sorry, I was just replying to your question.
I think there is non ethnic food- I would call it "chef-nic" food. Food that is prepared and arranged by chefs that have nothing to do with a "people, culture or group with common characteristics" such as the 9 course, beautifully presented meals at many restaurants like Per Se. I have been to many of them. I like the food and appreciate the effort- but I agree with the OP to an extent. Most of the time the dishes are very subtle and (to me) can seem a bit "strained". I can find the "chef-nic dishes" lacking sometimes. YMMV.
re: sedimental
those dishes usually have a european provenance - they don't come from nowhere.
i would say any sort of dish can be lacking sometimes - i've had insipid "ethnic" food too....
re: thew
Well, that is just NOT my experience.
However, I didn't take the OP's comment about ethnic food to be some sort of "code word" for anything other than a preference for spicier cultural flavor profiles as opposed to the dishes from Per Se. I can understand that concept -and have had the same feeling sometimes.
re: sedimental
Notwithstanding the technical definition of *ethnic*, of which most of us are aware, I also understand exactly what she means.
re: NicoleFriedman
but that is exactly my complaint about the word as used here. words have meanings. people use ethnic as a shorthand for not-white-people food. it's a way to try to sound less racist - but it doesn't to me. italian is just as ethnic as thai.
re: NicoleFriedman
No, you need food that is more damn tasty. Elegant and refined is fine, but it shoudln't equal lack of flavor, which is often the case.
Food that harkens or echoes Asian, Latino, and other influences is usually a poor sister to the real thing. The difficulty is in finding a creative chef that is not afraid of bold flavor.
Yes, you can enjoy the delicacy of a 'refined' meal, but once you have access to the overwhelming deliciousness that can be accomplished with heat, it's harder to be impressed with all the other stuff.
I'll also add that I never take expensive restaurant recs from people who can't eat the spicy stuff. It's like they've got blinders on.
Back when I ate very hot food regularly, I enjoyed dishes that later when i didn't eat very hot food regularly I found to be way too hot. I concluded it must be a tolerance thing. I don't know how much the"hot food" part of one's palate overlaps with the rest but if it does I suspect the answer would be yes.
Of course.
It is like asking if a lamb lover can appreciate chicken.
That said, the OP's mention of harissa makes me think that she is equating "spice" with "heat". Not something I would do - even in middle eastern cuisine which, IMO, always accommodates a wide range of spices delicately and carefully used.
re: Harters
Heat by itself does nothing for me. However heat with intense flavor (such as harissa) I absolutely love.
re: DPGood
I took it as non spicy- more delicate flavored food. The opposite of big and bold food.
I value all food, but more often take the "big and bold flavored " approach to my own cooking. I find that when I get an actual *craving* for something- it is not usually for something delicate.
re: sedimental
The subtle cuisine I have a problem with is Cantonese, or at least the Cantonese I've been served lately by Chinese friends. Compared to Szechuan or Hunan, I find it bland and fairly flavorless though that may just be the dishes I've been served.
re: escondido123
No doubt Szechuan can be very zippy indeed. I joke with my spouse that I love all food with naturally red colored ingredients!
re: escondido123
That's too bad. I guess you should stick with Szechuan and Hunan cuisine only, then, when you eat "Chinese".
re: DPGood
That's how I was describing the food at Per Se which technically is a medley of French and continental. They used fresh market ingredients and french techniques. Expertly made... subtle flavors, but almost no spices. (For the record this was exactly what I was expecting so no surprises here).
re: NicoleFriedman
and I'm hearing this as french food without the garlic, which seems like a frickkin' shame. ;-)
may be misreading.
re: NicoleFriedman
there was little heat, but many spices - just in very small amounts
I generally like things spicy.
I think you can appreciate subtle cuisines, but you may simply prefer bolder foods. I would venture that its also an exposure thing - if you eat stronger flavored food most of the time, more delicate items might take longer to appreciate.
I remember making wine or sausage or tomatoes with an older Italian friend. He'd ask the wife and I to stay for supper. Mrs. Porker and I would exchange wide eyed anxious looks in anticipation: its not everyday we get invited to a home cooked meal by an old-fashioned, old-school Italian couple.
We were underwhelmed the first few times, expecting bold, exciting flavors. Instead it was very simple, rustic fare. Hand rolled gnocci with barely a coloring of tomato sauce. The sauce itself, was little more than his ground tomatoes from last year, heated with a couple of basil leaves. Also on the table was bread, cheese, and plenty of homemade wine. Sometimes there'd be a lentil dish, sometimes sausage. But it was always modest and unpretentious.
After awhile, we began to appreciate it for exactly what it was.
The gentleman has since passed on and those golden moments are no more. Mrs. Porker and I still talk about it every once in awhile, missing some of the best meals of our lives.
So yeah you can appreciate more subtle cuisine.
re: porker
So much of what we ate in Italy was variations on roast pork and potatoes which tended to be the dominant main course at rustic places from Rome northward. We usually would find something more flavorful and interesting in the pastas and appetizers, but it was rarely spicy.
re: escondido123
I have friends who like bold, spicy, strong-flavored food as well as their own home-cooked culturally-derived food. (They are white folks) They hated "Northern Italian" cuisine, as sampled in Northern Italy (including in 'fine restaurants'), finding it tasteless and repulsive, other than the breads and patisseries which they liked.
re: porker
Great story. I grew on spicy foods myself (note, spicy does not mean hot). I used to think the more stuff you added to a dish the better its flavor would be. But it took me a while to understand that freshness, quality ingredients, and good technique were in fact the key to great flavor. Italian cuisine is a good example of food that's not really spicy but is still full of flavor as it executes these key elements very well.
You should enjoy whatever food you enjoy--without guilt or whatever. That said, it is nice if someone can also appreciate more subtle flavors and not just explosions in the mouth. Also, it seems to me that American food--as a sort of ethnic food--is pretty much about big bold powerful flavors. It's usually Americans I find who are really into the hot and spicy flavors.
re: Wawsanham
"It's usually Americans I find who are really into the hot and spicy flavors."
If you are ignoring much of Asia, Africa, Mexico, the Caribbean, and South America, then I guess you're right.
re: escondido123
most americans i know who are into heat dare into it for taste, not machismo
re: escondido123
Interesting anecdote, but seriously those 'young men' did not invent Sriracha. It was invented outside of America, and the per capita consumption of hot peppers in many guises is probably ten times greater in many parts of Asia, Africa, Mexico, the Caribbean, and South America then in the US - macho guys or not. In many of these places it's not an occasional dare but part of a way of life.
re: Steve
Gee, I didn't say they "invented" it or that it was part of a "dare." For them it is the go-to condiment, they put it on anything they like or don't like because the heat and strong flavor makes anything palatable. As I did say, it seems to be the new catsup in some parts of the US...oh and when I offered them "Sriracha" they had no idea what I was talking about, when I held up the bottle they all said "Rooster Sauce."
re: escondido123
I simply found it amusing that you think Americans are more into major levels of spice than others. As evidence, you pointed to Sriricha sauce, which is hardly a homegrown product.
Anyway, anecdotes are always interesting to hear, but can be woefully misleading.
I put much more faith into the idea that anytime I walk into an Asian or Hispanic immigrant supermarket, the shelves and produce aisles are packed with so many more ways to spice up the food. That's not just an anecdote about fratboy mentality. That's hundreds upon hundreds of people making shopping decisions every day.
re: Steve
Steve, I was not the person who said that "Americans are more into major levels of spice than others." Growing up in SoCal, and then the East Coast, I remember when there were very few choices of spicy hot foods and condiments--Tabasco was maybe the most common. Now no matter the grocery store I go to there are all sorts of hot and spicy--some seem to go for the "burn" while others truly provide a wonderful mix of flavors and heat. And when it comes to hot sauce as condiment in my neck of the woods it's a toss up between Sriracha and a panoply of Mexican sauces, with chipotle remaining a favorite.
re: escondido123
Have you tried Malaysian/Indonesian/other SE Asian chili sauces?
re: escondido123
I know someone who drinks entire bottles of tabasco straight. (he also drinks black samurais).
re: escondido123
they like the heat - but that does not say if it is because of the flavor and feeling, or because it makes them feel macho.
i eat sriracha for the heat too. because i like the taste - i have no need to prove my manliness (if you need to prove it, you probably lack something)
re: thew
Thew, since your are someone who likes and uses Sriracha, I'd be interested in knowing when you choose to use it. The guys I've seen--mainly Southern Californians for whom Mexican and Vietnamese food are standards though they are otherwise nonadventurous eaters--tend to douse everything with it. At my house it was put on prime rib once. I probably also should have offered it to them when another guest brought chicken liver pate--which they looked at like we were serving mud. Thanks for your input on this.
re: escondido123
Actually, I think the popularity of sriracha is very much due to its balance of heat and flavor. Scoville measurements aside, it is a tasty condiment.
If you're looking for macho in a bottle, it's better found in Satan's Blood or even Dave's...
re: inaplasticcup
I'm definitely not looking for heat, but the flavor of Sriracha does nothing for me--I feel the same way about tabasco. Glad it's something you enjoy.
re: escondido123
inaplasticcup and escondido123,
It's interesting about Sriracha. I don't find it hot, as much as salty and pungent. Even more true with Tobasco. And I like Sriracha and Tobasco, but not because they are "spicy".
re: ipsedixit
ipse, I too find it on the lower end of the heat spectrum, but I suspect that we both probably have a higher than average tolerance for heat.
I think the success of Huy Fong sriracha, which at least in CA is easily the most popular brand of sriracha out there, is that it hits a lot of notes - spicy, slightly tangy and sweet, and just enough heat for most people to enjoy a little bit of the piquancy of chilies.
re: inaplasticcup
It sort of reminds me of Taco Bell Red Sauce mixed with some Tobasco.
re: inaplasticcup
Huy Fong sriracha is diferent from the Thai version (original) of sriracha.
I rarely use "sriracha" sauce or Rooster sauce, whatever - I use CHILI sauces of different compositions, origins etc, depending on the food I am eating; or make my own concoctions.
re: ipsedixit
Good point. It's not even so much a hot sauce. Although I understand the idea that a few people are using it like ketchup - not that I've met anyone- I still don't see it on the shelves of my nearest Safeway nor do I see many pale faces shopping at the Korean market around the corner to stock up.
re: huiray
If someone says they use hot sauce just to prove they can take it, then who am I to argue? I don't doubt there are people like that. But I can't make the leap to previous statements like:
"It's usually Americans I find who are really into the hot and spicy flavors"
Or to take from this the idea that Americans use sriracha more than Asians or like their food hotter. A few bottles on the shelf of my local Safeway is inconsequential.
re: escondido123
I've used it many ways - from somewhat traditional, i.e. in pho and as a spice added to SE asian flavors, to mixing it to sauces for a touch of heat, to squirting directly onto pretzels
re: Steve
"It's usually Americans I find who are really into the hot and spicy flavors." I absolutely stand by this statement.
I won't say that East and South Asians don't tend to like spicy food--they probably do--I don't really know as I've never been there. But, I have been to the US (Idon't live there; I live in South America) and I see spicy food virtually everywhere, and it being eaten. Also, people I have travelled with in the US from South America find US food to be on the spicy--also heavy and overpowering side.
I can say that South American food is generally NOT spicy. Spicy food is certainly less prevalent than in the US--I can vouch for Chile, Argentina, Uruguay, Brazil, Paraguay, Peru, Costa Rica (OK,not South America). Also food from the Spanish-speaking Caribbean islands is generally not spicy--flavorful, yes--though an American "chilihead" would be really disappointed in those countries.
What I am saying is anecdotal, I suppose--based on personal experience. I know a Chilean woman in California who sells a Chilean hot sauce. She has to spice it up for American tastes as the original, authentic Chilean version would be considered far too mild.
It is true that in many parts of Latin America the people think of certain dishes as spicy and discribe them as such--but this is a relative term. In the US they would be described as mild or even bland.
I can go on. I've heard similar comments from Italians about Italian food in the US--too spicy and garlicky.
re: Wawsanham
you generalize from south america to the world. and it doesn't stick.
re: Wawsanham
There are regional cookeries in the US that pack some spice (e.g. Cajun)—and regional cookeries that don't (e.g. New England).
re: tatamagouche
Most of what we think of as New England food should probably be called English Yankee cooking--what my father in law grew up with. But since the late 1800s there has been one group that brought spicy food to New England--the Portuguese who brought us linguica.
re: escondido123
True that, good point. (Not to mention awesome pastries.)
re: tatamagouche
Portuguese chorizo and clams rocks!
re: huiray
me? where?
re: huiray
um - where in that post do i do that?
re: thew
Well, you seemed to be responding to Wawsanhams's post where he talked about South American cuisines and contrasting it with stuff he ate/experienced in the US (and not Canada or Mexico etc for that matter), while also carefully saying that he didn't know for sure about food in South and East Asia as he had never been there. However, you then charged him with generalizing from "south america to the world".
Ehh, I'm sure you didn't mean to.
re: Wawsanham
think OP meant spicy, not hot. and Puerto rican food always seems spicy to me. (I was in a guatemalan restaurant once, and that felt more... sweet).
Gonna say, no, sorry. I just had dinner at one of the best restaurants in LA, Japanese-tinged seafood. It was good, but I wouldn't go back. Service was great, and the food was technically perfect and creative. But it just didn't make my mouth that happy. I don't even really like spicy, I just like BOLD, lots of strong flavors going on. That dinner kind of ruined me, since now I feel like there are no "fine" restaurants that I want to go to anymore.
re: jaykayen
What is "Japanese-tinged seafood"?
re: huiray
eyesight over taste, presumably. japanese didn't have many ingredients, so their court food was mostly about presentation.
re: Chowrin
Uhh, I still don't know what TINGED means and what he wants to describe - again, what is "Japanese-TINGED" seafood?
I'm not persuaded that the Japanese didn't have many ingredients, nor that the court food was *mostly* about presentation. I would have thought that the taste of the ingredients, as opposed to spices or seasonings; an appreciation for various forms of aesthetics etc, many highly developed; were and are innate parts of the culture.
This is not to say that they have a monopoly on these aspects of cuisine or culture, of course.
re: huiray
yuzu. soysauce. onion. daikon. green onion. buckwheat. seaweed. fish, pork.
compare with thai, or hunan chinese -- there are entire flavor dimensions missing from the Japanese... (this is not to say that those dimensions are not missing from other cultures...)
re: Chowrin
I don't think that list is complete either. They have a lot of stuff of great variety derived from the waters. Other cuisines do not. They may have less ingredients of one sort or another, compared with other cuisines, e.g. your examples of Thai or Hunan. I am not saying that they have the most, not by any means. I am saying that i am not persuaded that any *relative* scarcity of ingredients by comparison with Cantonese cuisine, to use another example, is *necessarily* the cause of their food (court food or otherwise) being mainly about the presentation. I am saying that the aesthetics and attributes of the culture is probably part and parcel of how the cuisine tastes, is prepared and is presented.
I'm sure other posters may have something to say about "Japanese cuisine ingredients". :-)
Oh, since you included condiments in your list, here's a list of them:
One should follow the sublinks to the referenced pages, too - e.g. the "Soy Sauce" page includes 13 types of Japanese soy sauces. ;-)
re: huiray
bad kat also forgot to mention tofu. and sour plums. bad kat go back in corner. ;-)
re: huiray
Japanese ingredients, some technique, and also presentation.
Like soy sauce dehydrated to powder, braised daikon, sesame seeds, etc...
re: jaykayen
I'm not sure what you are trying to say or add, about either the cuisine or the ingredients...
re: huiray
I am trying to articulate that the dinner I had was slightly Japanese-influenced seafood, as opposed to Thai influenced seafood, or Sicilian influenced seafood.
re: jaykayen
Ah! Thanks for the clarification.
I thought you were responding to this post (http://chowhound.chow.com/topics/7971...) rather than, as it turned out, the earlier one (http://chowhound.chow.com/topics/7971...).
re: huiray
I'm gonna guess it's seafood prepared with/inspired by Japanese ingredients and flavor profiles but not quite authentically.
I think the answer is yes. It's possible to appreciate both three Michelin star food and the spiciest Asian food. I don't have much of a preference, though I do crave one or the other at certain times.
re: sushigirlie
Yes and let's not forget who's actually doing most of the cooking in these establishments
re: crowmuncher
not that that has ANY influence (nor should it) on the cuisine in which the restaurant specializes. a mexican cook will probably not decide to add some chipotle peppers into the foie gras terrine at >insert fine dining place<, lest they'd like to get fired.
re: linguafood
What you are saying is right but my point was they (the cooks) appreciate "well done cuisine" if that means "non-ethnic" as per op's intended definition.
re: crowmuncher
Most cooks in starred places are white.
re: jaykayen
If you didnt mean 'chefs' could you please name a few starred places to back up what you wrote. I'd be very interested to see that-thx!
re: crowmuncher
to : jaykayen again- sorry replied to myself by accident...
also, by starred you mean Michelin stars? i actually had to do a search after i replied to you cuz I'm not that familiar with and don't follow rating systems. the michelin guide site makes no mention of South FL area- which says a lot about us. I'm not sure where you are but that's where I am. I know that here most cooks are not "non-hispanic white" for lack of a better term. There are many "white" (again for lack of a better word) chefs though in high-end restaurants here. A know a chef (a "white" one) who told me that the cooks even sometimes come up with the recipes- and the Chef takes the credit. So Puerto Rican cook's mofongo dish becomes the Chef's latest creation, for ex. In sofla this is how we roll according to this chef so excuse my ignorance if I have no idea what I'm talking about, but I'm eager to learn if I was wrong...I've also read that chefs (not just in sofla) prefer to hire immigrant cooks because they feel that they're easier to work with (don't complain as much, etc.) but that these cooks don't get the credit, sometimes even because they are undocumented.
re: crowmuncher
Yes, I meant Michelin stars, as Per Se, the restaurant in the OP, has three stars. In my personal experience, most of the cooks are white; I am in Los Angeles, I've worked with them. I also mean regular line cooks, not chefs. I have a good friend who works at a two-star restaurant in Las Vegas, and he said the cooks are all white, save for him and a couple of other Asians. Even when working in the high-end bistro settings in LA, the cooks tend to be white. If you read some cookbooks, like Eric Ripert's "On the Line," or Ruhlman's Soul/Making of a Chef (which tends to follow a lot of French Laundry people) the people in them are mostly white.
And, at the end of the day, when the chef calls everyone together to talk about tomorrow's menu, it does not mean that it is time for the multi-cultural staff to pitch creative ideas.
re: jaykayen
i have no idea what a cooks ethnicity has to do with the food s/he cooks
re: jaykayen
thank you for your examples jay...
I know it's a long thread and I'm not sure why you mentioned that "when the chef calls everyone together to talk about tomorrow's menu, it does not mean that it is time for the multi-cultural staff to pitch creative ideas"?- but in case it was in response to something I wrote, I only mentioned the line cooks because I know there are many kitchens where "non-hispanic white" cooks are the majority and I think they- as people who have first hand experience in cooking this "well-done cuisine" would have an appreciation for it since it is their profession (just as I wrote to Linguafood earlier in thread)
As far as books written on the subject of "well done cuisine" I'm not so convinced that undocumented workers would be recognized very much, but if you've worked with some of these people (I haven't) you should know better than me I guess...
re: jaykayen
not in NYC. A plurality, if not majority, of line cooks in NYC are mexicans and ecuadorians
Appreciate, yes. Enjoy as much, no. One can appreciate the vision and craft of a piece of work and still end up disliking it. And, there's nothing wrong with that since we have our personal preferences.
A couple of examples I use often are stream of consciousness in literature and abstract expressionism in art. I have no issue if one claims that "Ulysses" is the greatest piece of literature written. I may just agree with it. But, I hate the book. I hate that it took me a couple of years to go through it and I don't like anything that forces you to repeatedly go over its work. A little is nice, but too much is just being elitist/annoying.
Something like molecular gastronomy is nice. I like how creative chefs can be with its tools/techniques and the final product can be a wonder. But, I really don't like it all that much because it doesn't make the food taste better. Good for the chef for making a burger using a long water bath, liquid nitrogen and a bunch of thickeners. But, one can probably make a better one with a simple, old fashioned charcoal grill. So, while I can appreciate all the work that went into the thing, I don't have to like the thing.
re: ediblover
Nicely put, ediblover.
I feel the same way. Sometimes, it's like an academic exercise. You certainly end up enlightened and enriched and so ultimately better off as a foodophile for having experienced it, but the enjoyment is just not the same.
re: ediblover
I like your analogy! I feel the same way about Shakespeare and most classical music:}
re: ediblover
Good post, thanks.
Face it, many people derive pleasure from fewer things/experiences then some others. At bottom, it's just the way their brains and bodies interact. Does it make them lesser than me because they cannot derive the same amount of pleasure from an unadorned slice of sashimi that they do from a bowl of curry? From Joyce as they do Shakespeare? Of course not, there are a lot of other factors that are also responsible for that.
Another aspect for consideration -- relative, not absolute, levels of spices.
Spicing food (chilli heat as well as various spices such as paprika, clove lemongrass etc) also involves balance, and I think that's something that many food lovers (and spice lovers) enjoy even if they haven't articulated it. Some folks like their Thai food with lots of chilli heat, because it balances the sweetness in the dishes. Reduce the chilli, without tweaking the sugar, and the dish feels too sweet. Ditto the balance of various spices for seasoning the range of dishes across continents, e.g. the sauces in various regional Indian dishes.
That balance does require a a certain level of subtlety and nuance in tweaking the relative levels of different spices. One "simple" example being a numbing, cool sensations from sichuan peppercorn to balance the chilli heat in various fiery sichuan dishes. The most successful examples imho balance those sensations with suitable application of the relevant spices.
I know from my life experience that members of traditional North Indian and Pakistani households have a tough time adjusting to "subtler" cuisine. In most households, flavor is far more important than cooking technique. The important part of the OP's title, however, is "well done". I can usually convert my Indian Subcontintental freinds and family with well executed subtler food, but it's a lot of effort. I have to source excellent ingredients from farmers markets, use very fresh meat, and there's no margin for error when cooking. They'll eat it, usually mystified that it tastes, well, good. Recently, I cooked a whole fish that was caught that same morning. My father starts eating it little by little and keeps going, not exactly sure why he likes it. Finally he remarks, "Can you imagine how this would've tasted if marinated in heat and spices overnight?" To which I'm thinking, "A day old and completely masking the delicate flavor of the fish (and way overcooked if you cook it.)" :P
re: bmorecupcake
"...(he) keeps going, not exactly sure why he likes it."
I love that. :)
re: bmorecupcake
I've been told or read that when Indians adopt foreign food, they tend to adopt the form and/or method, but use the familiar spicing. Thus pizza may look Italian (or American) but flavorings are likely to include garam masala.
re: paulj
You might find this post interesting: http://chowhound.chow.com/topics/8435...
I love spicy high flavour foods - Thai, Mexican, Sechuan, and so on, and have a high tolerance for strong flavours (I eat lime wedges dipped in a mixture of chili powder and salt as a snack and love things like durian, blue cheese, natto and stinky tofu).
I also like subtly flavoured cuisines. I've had Cantonese food (Hong-Kong, not American) that was delicate and subtle and emphasized high quality ingredients that was absolutely amazing, and I love the subtle flavours of sushi, going so far as to skip the soy and wasabi for some of my favourites (scallops, salmon roe) so as to not obscure the flavour. I also enjoy the flavour and texture of good quality silken tofu.
What I *don't* like is food that is spicy but not flavourful, where your total experience is heat, or food that is bland and boring
re: tastesgoodwhatisit
"Flavorful" versus merely "spicy"—bingo. Thread accomplished.
I'm a total spice fiend but I must say, Per Se came close to ruining food for me. It totally and unequivocally blew me away.


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So long, 'Dexter.' We hardly knew thee. Just days after Netflix announced its first foray into the content business (a political drama starring Kevin Spacey), Showtime said it would not be renewing streaming rights come summer for its shows that are currently on-air, such as 'Dexter' and 'Californication.' It's a little tit-for-tat; Showtime will be offering these shows on its own online service. Canceled shows, however, will remain available on Netflix's Watch Instantly. So, yes, in short, you will still be able to get your 'Tudors' fix. Feel free to exhale now.
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subset: commoncrawl


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It's no wonder some people play high school students for 20 years.
Fun fact: Someone's mom was also adopted.
Some of America's favorite celebrities were not born here, or even where you thought they were.
Some people are megastars, others haven't had work since the early 00's.
Do these guys make tattoos sexy, or do the tattoos make them sexy?
Is it surprising that these celebs birthed little cuties? Not at all.
The 25 movies that started trends and gave us looks with staying power.
The gorgeous men of Hollywood you love to hate.
These celebrity styles are worn out, awkward and just plain wrong.
Celebrating the best, most surprising, secret celebrity marriages
Ladies who clock in at 5'1" and shorter.
Great movie teachers from films like 'Dead Poets Society', 'School of Rock', and 'Dangerous Minds.'
These celebs won with post break-up success.
They may be 5'7" and under but we love 'em!
They bring the funny and the muscles.
These movies manage to highlight how hectic the holidays are, in under 120 minutes.
These movies claim some of the greatest final lines in cinema.
Because planes, cars and toys are all boring.
Andy Serkis is just the latest to pull double duty in both a superhero flick and a galaxy far, far away.
Apparently, 'Mom' is Chuck Lorre's apology for 'Two and a Half Men'
These films will have your stomach grumbling in no time.
The record-breaking Oscar Winner's less notable roles.
We all remember Lindsay Lohan as a kid, but do you remember these?
Between poor reviews or low ratings, these pilots nearly killed what went on to be a great TV series.
These one-time visitors to our favorite cartoon left quite an impression.
Several of these faces could do with their own McConaissance.
Just like 'The Powerpuff Girls' and 'The Magic School Bus', these cartoons should be rebooted, too!
Who will have each others back in a vampire fight? Or worse, in middle school?
Who are the hottest sci-fi sirens on TV today?
Actors who've gone fully nude on cable shows.
Just because they're moms doesn't mean that they're not hot.
Don Draper, obviously, but some others as well.
Did you know these TV actresses are from the land down under?
Some fun, sexy, and shocking A-list guest stars.
The fight for equality has extended to the tube.
Iconic roles that could have been drastically different.
With the Emmys this weekend, we look at some of the most fashionable characters and their most fashionable outfits on TV.


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To put things simply, I write. I'm an international journalist and book author who is currently based in Dubai, where I work as a Features Editor for lifestyle luxury magazine Jumeirah. I also write for Hello!, Emirates Woman, and What's On. I've recently finished a book for the Guardian on Olympic triathlon trainee Charlotte Roach. My articles have appeared in The Atlantic, USA Today, The Independent, the Guardian, The Telegraph, The Times (UK), and quite a few… Read More
Legendary actor Omar Sharif and famous filmmaker Jim Sheridan speak to Danae Mercer about Arabic cinema, prejudice and the potential for change. Over the last few years, Arabic performers kept coming to six-time Oscar nominated filmmaker Jim Sheridan with a problem. "They kept saying to me: 'the only guy we get is the bombing Arab,'" explains Sheridan. Somewhere along the line, Arabic actors "went from being the exotic seductive Sikh to a… Read More
Delicious dishes, relaxing massages, spiralling markets – Bangkok has it all. Hello! scopes out how to savour this unique city. This article by me originally appeared in the October 2nd issue of Hello! magazine.
When the lights go down, the jazz in New Orleans heats up… "Jazz is the heart and soul of New Orleans. It mixes with New Orleans because it is the soundtrack of New Orleans – without jazz, there is no New Orleans," explains Irvin Mayfield, a jazz trumpeter with the New Orleans Jazz Orchestra. Mayfield began playing jazz as a young child ("after seeing the success a friend of mine was having… Read More
In Dubai, I grocery shop most days. Stores are everywhere. Produce doesn't last very long. And the weather's too hot and food too heavy for massive bulk trips. Then when I'm feeling a bit lazy, I just pick up my phone, place an order, and have the store come to me. The entire process of shopping is one of the most intimate parts of living in a new city. It's something I love, something I've… Read More
Celebrity Julia Stiles has a long history with the theatre. For Phoenix the play, Stiles steps back on the stage. In this exclusive interview, Stiles tells Danae Mercer what it's like to work with good friends, why Jennifer DeLia is a name to know, and just what she's up to next. Click here for a PDF. Jennifer DeLia awoke one day in April and grabbed her phone. Moments later, Julia Stiles received… Read More
Take tons of giant trampolines. Mix in brightly coloured socks. Encourage adults to come. And you've got the recipe for Bounce, a fairly new trampoline park in Dubai. On one sleepy Friday, a group of nine friends and I hopped on down to Bounce (…yes, I know) to give it a go. Here are some thoughts. Location Near Mall of the Emirates, Bounce rests in the relatively hard-to-get-a-taxi land of Al Quoz…. Read More
I lost my phone last night. It was my own fault. A friend and I were at brunch, one of those dangerous affairs that sprawls into dinner. I kept snapping pictures to help me remember the course after course that came out. And somewhere, somewhere between the mains and desserts, I forgot to nudge my phone back into my bag. I lost it. Forgot it. In London, I would have to count… Read More
The website says that Physique 57 a barre-based workout that incorporates cardio, strength, stretching and recovery to rapidly transform your body. Friends said that Physique 57 was a brutal workout that "made me crash my car," "left me shaking," "is tougher than Fly Wheel". So I did the only obvious thing: at 11:30am on Saturday, I went. Location Nestled near DIFC in Dubai, the studio was fairly small. It had the high-end… Read More
Lasting a month, Ramadan is a time when Muslims reflect upon their faith. So what's it like as an expat in the UAE? For the entire month, pretty much no one – including Westerners – is allowed to eat or drink during the day in public, from the time sun comes up until it drops down again. Smoking is limited, and live music is pretty much stopped (save for the gentle strumming of… Read More
The glamour of the stage looks charmingly effortless. What happens behind the scenes is anything but. Experts from Cirque du Soleil and London's Royal Opera House discuss. This article originally appeared in Jumeirah magazine in the July/August 2014 issue. When the house falls silent and the curtain slides back, an opera singer waits on stage, his face upturned, his hands by his sides. An acrobat is poised, ready for the dive. A… Read More


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SARASOTA, Fla.-For these four high school seniors, September 11, 2001 began with a once in a lifetime opportunity.
At the time seven year old students at Emma Booker Elementary School, each was hand picked to read a book with President George Bush.
It was a twist of fate for La'Damien Smith who was placed in the room at the last minute.
"I didn't know I was supposed to be in that class. I see the president and all these media people and I'm like oh my God, what am I doing? It was pretty crazy from the day it started to the day it ended," said Smith.
Just after 8:45 AM, the youngters saw a man whisper something to the president.
"We could see not only the presidents face, but miss Daniels' expression that something was bothering them," said Lazaro Dubrocq.
" I knew things changed when we finished his story when he got up and left. We all knew he was supposed to stay longer than that," said Mariah Williams.
Minutes later, President Bush used the library down the hall to make the announcement: The nation is under attack.
"In that moment, I don't think any of us knew what the World Trade Center was. What a terrorist was. We knew what the president was," said Chantal Guerrero.
The four watched the towers fall from a television in Ms. Daniels' class. They admit now they thought it was an action movie, not a front row seat to history. Mariah Williams talked to WINK News a year after the attacks.
"I feel happy because the president found some of the bad people and put them in jail and I hope he found the rest of them," she said.
Looking back now, she says it took her years to fully comprehend that day.
The 16 kids in the classroom that day have gone their separate ways; moved onto different high schools and made new friends. But they all say they're thankful they were in the room that day.
Ten years later, they know now how the minutes they spent with the president changed their paths. Especially for Dubrocq, a first generation American, who got to shake the President's hand.
"It helps us to aspire to be better. We were chosen. We were some of the more academic kids in our class. It subconciously planted in our mind if we're good, and we work hard, we'll be rewarded," said Dubrocq.
Now he's using that lesson as he applies for Ivy League schools, the first in his family to go to an American college.
It's a legacy they will all pass onto their kids one day.
"I'm gonna be like 'Look at your dad! Sittin in a chair reading to the president!" said Smith.
Soon all four will graduate high school and head down different roads, forever sharing a bond that began at Emma Booker Elementary.


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Service Archive/Podcast
Use the filters below to narrow down your search for the sermon you would like to find.
Weariness in the Way of the Lord (Jeremiah 15:10-21)
Roland Hammett, August 17, 2014
Part of the Highlights from Jeremiah series, preached at a Sunday Morning service
Jeremiah 15:10-21
10Woe is me, my mother, that thou hast borne me a man of strife and a man of contention to the whole earth! I have neither lent on usury, nor men have lent to me on usury; yet every one of them doth curse me. 11The LORD said, Verily it shall be well with thy remnant; verily I will cause the enemy to entreat thee well in the time of evil and in the time of affliction. 12Shall iron break the northern iron and the steel? 13Thy substance and thy treasures will I give to the spoil without price, and that for all thy sins, even in all thy borders. 14And I will make thee to pass with thine enemies into a land which thou knowest not: for a fire is kindled in mine anger, which shall burn upon you. 15O LORD, thou knowest: remember me, and visit me, and revenge me of my persecutors; take me not away in thy longsuffering: know that for thy sake I have suffered rebuke. 16Thy words were found, and I did eat them; and thy word was unto me the joy and rejoicing of mine heart: for I am called by thy name, O LORD God of hosts. 17I sat not in the assembly of the mockers, nor rejoiced; I sat alone because of thy hand: for thou hast filled me with indignation. 18Why is my pain perpetual, and my wound incurable, which refuseth to be healed? wilt thou be altogether unto me as a liar, and as waters that fail? 19Therefore thus saith the LORD, If thou return, then will I bring thee again, and thou shalt stand before me: and if thou take forth the precious from the vile, thou shalt be as my mouth: let them return unto thee; but return not thou unto them. 20And I will make thee unto this people a fenced brasen wall: and they shall fight against thee, but they shall not prevail against thee: for I am with thee to save thee and to deliver thee, saith the LORD. 21And I will deliver thee out of the hand of the wicked, and I will redeem thee out of the hand of the terrible. (KJV)


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Avg Retail Value: $3839.99
Promo Price: $639.99
I can say simplicity is beauty when I see this gown. I am a fan of beads and gems and that' what I love about the design. It looks comfortable to wear and it's just my style. I like it.
I selected the Maxine gown as my bridal dress because it's simple. I had a big diamond set I wanted to wear at my wedding and to balance it out this gown was perfect. The dress had a glittery bodice and the flowing chiffon fabric looked beautiful at my beach wedding.
My gown was a little too loose and I had to get it re-adjusted. When I opened the package there were some uncut loose threads as well. The design of the dress was exactly like shown in the pictures.
Share your feedback with other customers by writing a review! Please limit your comments to this specific product. All posted reviews are monitored within the first 24 hours. Simplybridal.com reserves the right to remove any content that we deem inappropriate for any reason.
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Hold down Control (PC) or Command (Mac) key + mouseclick to select more than one option
|Avg. Dinner Entrée
|Greater than $25
|$18.01 - $25
|$12.01 - $18
|$7.01 - $12
|Less than $7
Posted by Marty on 06/14/2009
Art of Pizza is by far the best pizza in Chicago. One slice of the stuffed pizza will satisfy most. Try two if you dare. I will advise you to have about 45 min put aside for a cheese induced nap. The service is no-frills but very nice. The more times you come in you can tell that the guys there remember you and treat you great. It is not a fancy place with a staff that will bend over backwards for you. The pizza is the main reason you are there!
Posted by Melissa on 04/17/2009
I have eaten here for years, now we live about 45 miles outside of Chicago but still drive in a few times a month to do carry out. Now that is a true testiment to say just how good their food is. Their pizza is awesome, their pasta is awesome, their beefs are awesome. Great prices too.
Posted by Anonymous on 01/10/2009
This is by far the best pizza in the city, but the service isn't always the best.
Posted by Timmy on 04/07/2008
I've lived in Chicago my whole life, eaten pizza in NYC, California, and even Italy, and I swear Art's stuffed pizza is still my absolute favorite. Competitive prices, fresh ingredients, and great sauce. Listen, it's not a nice sit-down place you get a slice here for a quick bite and hit the road. But for delivery or carry-out, its true independent Chicago stuffed pizza done to perfection.
Posted by Chi-town big boy on 04/05/2008
Deep dish with a well balanced slightly sweet and tangy pizza sauce. Fresh buttery crust with great toppings. They give you a free pop with every order over $20, and they even have cakes.
Posted by natalie on 02/18/2008
Art of Pizza is the best pizza ever! I've had lots of different pizza from all over the world and this is definitely my favorite. The crust is buttery and great tasting and the sauce is a little sweet which makes it taste so good. My only complaint is that they close at 9:30 p.m.... it's ok though because they have the most delicious pizza ever!
Posted by brian b on 11/04/2007
Im from Nevada and a friend of mine spoke highly of the art of pizza so when i visited Chicago I stopped in and ate their pizza, it was delicious, honestly the best pizza i have ever had, the sauce is sweet the crust melted in my mouth, Art the owner was in and he and I had a great conversation. Great people great pizza Must try!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


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So after weeks of explaining that no, that piece of plastic on my finger is NOT what my boyfriend is using to symbolise the fact he's asked me to marry him…my ACTUAL engagement ring has arrived. SCREAM! It's the moment you've all been waiting for, right? OF COURSE IT IS.
Just to recap: the lovely Katie Hillier, accessories and jewellery designer extraordinaire (see: www.hillierlondon.com), designed it after taking my (mostly wine-based) ideas and turning them into something that promised to be, basically, amazing and a little bit different. Rose gold, with diamonds and pink sapphires all the way round was what we went for – and this:
Is what arrived yesterday! (Please ignore the fact it says 'mum' on my hand). Here's a close up:
I am totally, utterly in love with everything about it – the rose gold-ness, the cuteness of the pink sapphires, the way it stands out from my finger like this:
Yes, EVERYTHING. It's totally me, totally what I wanted and I am TOTALLY besotted with it. I've spent most of today not doing any work and instead, just sneaking a peek every now and then like a total loser. Even my boyfriend is a little bit in love with it. Feel free to vomit now…
BUT enough from me; what do you think about my ring?!
- Laura Atkinson


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Byron-Bergen Elementary students' quest to make yogurt the Official New York State Snack has garnered well-deserved attention and support from many local yogurt companies. Alpina, Müller Quaker Dairy, and Upstate Milk Cooperative have all visited the school, bringing samples of their products. Students from grades 4-6 were recently invited to tour the Müller plant to see how yogurt is made. On June 6, representatives from Chobani brought their Chobani Soho Café experience straight to the students for a taste of Greek yogurt New York City-style.
The Chobani Soho Café is a one-of-a-kind yogurt bar with an innovative menu featuring fresh, artisanal ingredients and Greek yogurt. Chobani invited Byron-Bergen students to build their own yogurt creations, using some of the most popular recipes direct from the Café. Students lined up for:
• Peanut Butter and Jelly – Chobani yogurt, peanut butter, grape jelly, red grapes and peanuts
• Blueberry Power – Chobani yogurt, blueberries, chia and pumpkin seeds, walnuts and agave nectar
• Cucumber and Olive Oil – Chobani yogurt, olive oil, cucumbers, salt, mint and pita chips
Students were enthusiastic in their praise for the yogurt snacks – many snagging recipe cards to share with families at home.
Featured photo caption:
Representatives from Chobani introduce easy-to-make yogurt creations straight from the NYC Chobani Soho Café.


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Joanie Louise Cunningham Arcola is a fictional character, played in an episode of the anthology series Love, American Style by Susan Neher and on the sitcoms Happy Days and Joanie Loves Chachi by Erin Moran.
Erin Moran Happy Days Joanie Loves Chachi Scott Baio Henry Winkler National Enquirer Tuukka Rask Happy Day
Just found this ,I know its old news crush on Joanie Cunningham is offically over
Erin Moran - 53. Joanie Cunningham - Happy Days. Allegedly broke and homeless in 2012. Still close to Henry Winkler. htt…
Have a look at this set of photos.so sad about Erin Moran.aka Joanie Cunningham. Washed up, broke & homeless.
Joanie Loves Chachi is an American television spin-off of the American sitcom Happy Days that was originally broadcast on ABC from March 23, 1982 to May 24, 1983. It stars Erin Moran and Scott Baio as the titular Joanie Cunningham and Chachi Arcola, respectively.
After Richie and Joanie name the third Cunningham child from the popular TV show Happy Days.
Joanie Cunningham (Erin Moran) finds her midlife calling as a speed skater in the exciting Hallmark movie 'Joanie Loves Sochi'.
Halloween useless fact of the day to impress all your friends at the parties this weekend.Tony Moran aka Michael Myers is the brother of Erin Moran aka Joanie Cunningham from Happy Days. You're welcome. Goodnight.
Fun Fact: Michael Myers is played by the brother of Erin Moran, who was Joanie Cunningham on Happy Days.
So THAT'S what happened to Joanie Cunningham & Barney Fife...
Harry Stiles looks like a young Joanie Cunningham from Happy Days when you think about it.
Great list BUT BUT what a sin Callie Torres; Olivia Dunham; Stef Fosters and Joanie Cunningham are not in it!!
heard you and Joanie Cunningham won pong at Tally ***
A friend who lives in Louisville KY texted me that she met Erin Moran AKA Joanie Cunningham at a walmart in Ind, how's that for random.
I would describe my style as Joanie Cunningham/American Girl Doll fusion
Good Lord Almighty, Bolland just depantsed the male Joanie Cunningham of the Silence overtakes over the once loud Garden.
Rask looks more like the young Boba Fett in Star Wars episode 2 than Joanie Cunningham.
does not bother me more than the fact that Tuukka Rask looks like Joanie Cunningham from Happy Days
They just showed close up of Rask...I can't stop laughing . ringer for Joanie Cunningham ha!
"That's what happens when Joanie Cunningham is your goalie.
Tuukka Rask and Happy Days Joanie Cunningham. Twin sons of different Mothers.
"I don't care if he said you were his favorite female since his mommy and Joanie Cunningham. Over a week went by - and he didn't call."
TRIVIA--- On the hit show Happy Days who played Joanie Cunningham?
do you wanna party with Erin Moran aka Joanie Cunningham tonight?
How do u know when you are getting old?? You point out a picture of Joani from Happy Days and they reply.Whats Happy Days? lol
A new Jumpship Astronaut EP, featuring Erin Moran as Joanie Cunningham - Jumpship People, It occurs to me tha…
Little Joanie Cunningham so cute...look what she became:
Sure doesn't look like Happy Days to us. Erin Moran, the actress who sprung to fame as Joanie Cunningham in the '70s sitcom "Happy Days," has fallen on more tough times.
Wow! Joanie Cunningham is 52??? Time flies when you're having fun, don't it?
Actress Erin Moran, internationally renowned and universally worshipped for her brilliant portrayal of Joanie Cunningham on 1970's tv show Happy Days, is now homeless after having been evicted from her mother-in-law's mobile home in an Indiana state trailer park. What kind of nation do we live in that we can't provide for our greatest thespians? Get This Woman A Binder!
She was once on the most popular show on TV. Today, she's fallen on hard times, reportedly being homeless. On this, your 52nd Birthday, i hope that things begin to turn around for "Joanie Cunningham" herself, Erin Moran.
Erin Marie Moran (born October 18, 1960) American actress, best known for the role of Joanie Cunningham on Happy Days and its spinoff Joanie Loves Chachi. Career-Moran was cast as Jenny Jones in the television series Daktari, which ran from 1966 to 1969. In 1968, she made her feature-film debut in How Sweet It Is! with Debbie Reynolds. She appeared in 80 Steps to Jonah (1969) and Watermelon Man (1970). She made regular appearances on The Don Rickles Show in 1972. She made guest appearances in The Courtship of Eddie's Father, My Three Sons, and Family Affair. In 1974, Moran was cast to play her best known role, Joanie Cunningham on the sitcom Happy Days. She played the feisty younger sister of Richie Cunningham (Ron Howard). Moran continued the role in 1982 in the short-lived spin-off series Joanie Loves Chachi alongside Scott Baio. After Joanie Loves Chachi's cancellation in 1983, she returned to Happy Days for its final season. Moran has made several other television guest appearances including The L ...
Former child actress Erin Moran, who played Joanie Cunningham on Happy Days, is homeless and living in motels with her husband, Steve Fleischmann, the National Enquirer reports.
.oh, now that image of Joanie Cunningham off to the costume party is coming back!
Does this mean that he'll be asking the candidates what they'll do about Joanie Cunningham being homeless?
Just saw the list of the 100 best TV characters ever that the Academy of Television Arts and Sciences put together in celebration of 100 years of television. I agreed with most of them, but Joanie Cunningham is the greatest television character of all time? Really? Better than Tony Soprano? Better than George Costanza? Better than Omar Wire? I haven't seen it in a long time - is Happy Days better than I remember? And all about Joanie? Who's your favorite TV character of all time?
Lohan and Bynes are slipping...eviction from a trailer park will trump a dui every.single.time. Advantage Joanie Cunningham.
Joanie Cunningham has been kicked out of her trailer for excessive partying. What's this world coming to?
Erin Moran, former "Happy Days" star, is now allegedly homeless after being kicked out of the trailer where she lived.
When it comes right down to it, I'm much more Jan Brady than Joanie Cunningham. (Is mixing old sitcoms the same as mixing ...
--No I don't have bed bugs, but thanks for thinking that from the title. Actually it's more a shout-out to the 88 year-old President/Dictator of a country whose second largest city, Bulwayo, was forced to enact a mandatory toilet flush at 7:30 PM last Saturday by all its residents as a way of cleani...
Happy Days are over for Joanie Cunningham.she's homeless
Erin Moran , now 51 , is reportedly homeless in Kansas City . So sad . I used to want Joanie Cunningham in ' Happy Days ' so bad . She was a hottie .
Erin Moran (aka Joanie Cunningham) of Happy Days is now destitute and homeless. via
Wow, guess they weren't such Happy Days. Joanie Cunningham is startin' to look like Lindsay Lohan, homeless and allegedly all drunked up.
People used to call ME Joanie Cunningham, and ask how Mr. & Mrs. C. were doing.
'Happy Days' Star Erin Moran is Homeless: Erin Moran, best known for her role as Joanie Cunningham on the sitcom...
Happy Days' Erin Morgan homeless? I hope she is OK. via The Daily Mail.
Erin Moran homeless: No more 'Happy Days' for 'Joanie Cunningham' via
Reports from Radar Online and National Enquirer say 'Joanie Cunningham' is homeless:...
These DAYS aren't so HAPPY for Erin Moran aka Joanie Cunningham.. She was kicked out of her trailer park in Indiana and is now homeless.. Maybe Henry Winkler could let her live rent free above his garage. I mean her family did it for him for years, he could at least return the favor.. Regardless, at least this isn't the most embarrassing thing to ever happen to Erin Moran, let's not forget Joanie Loves Chachi ;)
Erin Moran who played Joanie Cunningham is homeless and destitute from drug abuse and alcholism. Word to the wise.Don't drink or get stoned.
Erin Moran is homeless and not as happy as she was when she played Joanie Cunningham on the hit series "Happy Days." Moran, 51, looked weary when she was being
Not a Happy DayErin Moran,Joanie Cunningham of 'Happy Days' fame, homeless after getting evicted from trailer park home
Not so Happy Days for Erin Moran...sounds like Joanie Loves Chachi AND maybe a little Jack Daniels too.
Gee ... it's pretty bad when you get evicted from a trailer park. Next thing you know she'll get kicked out of the dumpster she moves into.
Looks like Joanie's all out of love and down on her luck. Erin Moran, who rose to prominence as spunky Joanie Cunningham on hit 70s show "Happy Days," has fallen on tough times, having been evicted from the trailer park where she and her husband had been living with her mother-in-law, the National E...
Joanie Cunningham homeless? Brian Wilson fired from the Beach Boys? Whats that say about my future?
These are unHappy Days for Erin Moran. Best remembered as daughter Joanie Cunningham on the TV's Happy Days, she is reportedly homeless -- having been kicked out of the Indiana trailer-park home she shared with her husband and his mother. Moran is said to be "partying" excessively and allegedly blew the money received in a recent settlement with CBS over back royalties from the iconic sitcom
So SAD - Joanie Cunningham aka Erin Moran of Happy Days broke and homeless after being kicked out of her trailer...
Not a Happy Day for Erin Moran, Joanie Cunningham of 'fame is reportedly now homeless... *** Richie and help her out
Erin Moran, who played Joanie Cunningham in 'Happy Days', is reportedly homeless after being evicted from her home on a trailer park.
Erin Moran homeless: Happy Days are over for Joanie Cunningham as actress is 'kicked out of her... via
Erin Moran, who played Joanie Cunningham now homeless.damm...say it aint so
Actress who played Joanie Cunningham reportedly draining a merchandising settlement she received from CBS by bouncing between motels with her husband.
I just read through an article saying that Joanie Cunningham (Erin Moran) is now HOMELESS! OMG, somebody call Chachi! Hey. wait a minute- I just realized I don't give a crap. How's your day?
Erin Moran, who once played Joanie Cunningham on the 1970s show "Happy Days," has apparently been facing some pretty unhappy times and things just got worse afterwards. It has just been announced that the actress is now homeless.
Not a "Happy Day" it's reported that Joanie Cunningham is homeless. Is Richie going to help her out?
Great ... Erin Moran (Joanie Cunningham) is homeless, drinking and smoking... where did all the Happy Days go??
The sad demise of Joanie Cunningham continues.
Excellent. This will be better than my trainwreck of an idea that involved Davy Jones and Joanie Cunningham.
It's probably safe to say Erin Moran has had happier days. The actress who stole the hearts of Chachi and TV viewers as Joanie Cunningham on the '70s sitcom "Happy Days" has reportedly hit hard times.
These are not "Happy Days" for Joanie Cunningham actress Erin Moran.
Happy Day's Erin Moran as Joanie Cunningham and Scott Baio as Charles "Chachi" Arcola sing "You Look At Me". The Title of this episode is "Broadway it's not".
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Head Games (The Hector Lassi...Craig McDonald
Average wait: < 1h
2008 Edgar® Nominee for Best First Novel
2008 Anthony Award Finalist
2008 Gumshoe Award nominee for Best First Novel
Head Games shortlisted for 2008 CrimeSpree Magazine award for Best First Novel
Head Games launches a critically-accla… more
Head Games (The Hector Lassiter Series Book 7)
DriveJames Sallis
Average wait: 313d, 18h
Much later, as he sat with his back against an inside wall of a Motel 6 just north of Phoenix, watching the pool of blood lap toward him, Driver would wonder whether he had made a terrible mistake. Later still, of course, there'd be no doub… more
Cover Her Face: An Adam Dalg...P.D. James
The first in the series of scintillating mysteries to feature cunning Scotland Yard detective, Adam Dalgliesh from P.D. James, the bestselling author hailed by People magazine as "the greatest living mystery writer."Sally Jupp was a sly and… more
Cover Her Face: An Adam Dalgliesh Mystery (Adam Dalgliesh Mysteries Book 1)
THE DEVIL'S HOSTAGETricia Walsh-Smith
Sally Matheson was supposed to have her novel published and marry James Masters… but unfortunately Dolly, up in Heaven and in charge of spiritual tests forgets to send vibes to the publisher and also to James. Sally is so heartbroken when… more
Do You See What I See?James Sallie
The book is an amalgamation of photography, humour and art. An expression of the creator's perception.By means of carefully crafted imagery, the book explores precepts and corresponding perceptions, moreover, each image is a projected visio… more
Do You See What I See?
Cypress Grove (John Turner Series)James Sallis
Average wait: 3h
As he has shown so often in previous novels, James Sallis is one of our great stylists and storytellers, whose deep interest in human nature is expressed in the powerful stories of men too often at odds with themselves as well as the world … more
Cypress Grove (John Turner Series)
Killing FreedomRyan Casey
Average wait: N/A
Killing Freedom
Again, Dangerous VisionsHarlan Ellison
Over the course of his legendary career, Harlan Ellison has defied─and sometimes defined─modern fantasy literature, all while refusing to allow any genre to claim him. A Grand Master of the Science Fiction Writers of America, winner of the Li… more
Again, Dangerous Visions
Groped by a Gang: Five Hardc...Constance Slight, Tawna Bick...
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Some women won't be satisfied until every hole is filled up at once, and sometimes the girls don't really get a chance to think about it! Whether you're looking for a rough sex gangbang, or something a little more gentle; you'll like what … more
Groped by a Gang: Five Hardcore Gangbang Sex Erotica Stories
DrivenJames Sallis
Average wait: N/A
As we exit the initial novel, Driver has killed Bernie Rose, "the only one he ever mourned," ending his campaign against those who double-crossed him. Driven tells how that young man, done with killing, later will become the one who goes do… more
Cripple Creek (John Turner Series)James Sallis
Average wait: 5d, 6h
As this tale opens, Turner, ex-cop, ex-con, and ex-psychotherapist, remains on the lam in rural Cypress Grove, Tennessee, escaping the demons of past lives in Memphis, but he is starting to mend. There's a developing relationship with Val B… more
Cripple Creek (John Turner Series)
Salt River: A Novel (John Tu...James Sallis
Average wait: 5d, 6h
The poignant and surprising new thriller by one of America's most acclaimed writers.Few American writers create more memorable landscapes-both natural and interior-than James Sallis. His highly praised Lew Griffin novels evoked classic New … more
Salt River: A Novel (John Turner Series)
The Author's Daily - April 6...Turnaround Media
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IN THIS ISSUE:Current news about and for authors.Other Issues Available Here: http://tinyurl.com/authors-dailyAuthor Services Marketing Book MarketingBook RecommendationsFeatured Authors FictionKindle RecommendationsNon-FictionPoetrySelf He… more
The Author's Daily - April 6, 2012 (Advanced Copy)
What You Have Left: The Turn...James Sallis
Average wait: 598d, 8h
Over the past five years, James Sallis has created three of the most acclaimed mysteries published in America, each of them featuring the complex John Turner—former cop, therapist, and an ex-con, trying to escape his past, yet ever involve… more
What You Have Left: The Turner Trilogy
Parts Unknown (The Chris Lyo...Craig McDonald
Average wait: N/A
The stuff you can't make up: Cleveland, a city terrorized by the "Torso Slayer" or "Headhunter," a proto-serial killer who actually littered the north-eastern U.S. with severed heads and limbs and was fruitlessly chased by legendary "Untouc… more
Parts Unknown (The Chris Lyon Thriller Series Book 1)
The Magazine of Fantasy & Sc...James Stoddard, Ken Liu, Jam...
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NOVELLAS The Evening and the Morning – Sheila Finch NOVELETS Scatter My Ashes – Albert E. Cowdrey The SSecond Kalandar's Tale – Francis Marion Soty SHORT STORIES A Pocketful of Faces – Paul Di Filippo The Paper Menagerie – Ke… more
The Magazine of Fantasy & Science Fiction March/April 2011
La agonía del asesino (SERIE...James Sallis
Phoenix, la quinta ciudad más grande de Estados Unidos. Un solitario asesino a sueldo afronta su último trabajo. Un detective cínico y harto de todo asiste impotente a la lenta agonía de su mujer. Un chico de trece años al que sus padres ha… more
La agonía del asesino (SERIE NEGRA) (Spanish Edition)
The Killer Is Dying: A NovelJames Sallis
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A hired killer on his final job, a burned-out detective whose wife is dying slowly and in agony, a young boy abandoned by his parents and living alone by his wits. Three people, solitary and sundered from society.In what is at one and the s… more
The Killer Is Dying: A Novel
Crimewave 11: Ghosts (Crimew...Andy Cox, Dave Hoing, Nina A...
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Crimewave is an approximately biennial collection of crime and mystery stories edited by Andy Cox and published by TTA Press. It takes a unique approach to the genre and contains the kind of crime and mystery fiction you just don't find any… more
Crimewave 11: Ghosts (Crimewave Short Story Collections)
Eye of the Cricket (Lew Grif...James Sallis
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Lew Griffin is a survivor, a black man in New Orleans, a detective, a teacher, a writer. Having spent years finding others, he has lost his son…and himself in the process. Now a derelict has appeared in a New Orleans hospital claiming to … more
Eye of the Cricket (Lew Griffin Mysteries)


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I bought this last night in 'classic ivory', which I thought would fit my color perfectly. I brought it home, and it was waaayyy too light for my fair complexion. I think it was the lighting in the store, because I checked the tester first.
Not only that, but when I swiped it on my nose, it crumbled. I ended up having to mash it back into the tube, which doesn't look pretty. The coverage seems fairly good and buildable, though.
Not the best quality foundation, IMO.
I put rebuying as a yes but that's tentative.
Pros: I love how FAST this stuff applies when I'm in a hurry in the morning. A few swipes on my face and buff with a RT face brush and I'm done. REALLY GOOD coverage. Almost full coverage!
Cons: Accentuates dry patches. I have a dry patch on my cheek right now that is driving me crazy (exfoliation not working and it's just irritated) and this stuff just makes it look a million times worse. Ok, maybe I'm over dramatizing it but it doesn't look good.
Makes me look flat. I'm used to the dewey radiance of my BB creams. Once I put on my blush and eyes, I don't look so flat.
Also accentuates pores. I have tons of little white dots all over my tzone.
Will try again with a few different primers in my arsenal and update my review.
1 out of 1 people found this review helpful. Did you? Yes No
TO. DIE. FIR. I have never been a re-purchaser of products before. However, I am on my third tube of this. I have oily prone skin and this makes my skins oils at bay, for as long as a product can. PERFECT packaging for travel and easy storage. Flawless coverage and I barely have to blend. Holy grail, no other product on the market can even come close to what this has done for me.
1 out of 1 people found this review helpful. Did you? Yes No
I went to use this and it broke on me. Then the next day I broke out in acne on the areas I only applied this.
There is minimal coverage and it settles into my orange-rind pores. On top of that I had to dig through the display to find one that hadn't been used as a tester. And that was just my shade. There were so many used.
I have prob 20 foundations...50$ ones to 3$... so I basically just like what works and don't count out drugstore foundations, but this one is horrible. First for a foundation that never actually sets once on my skin, it is so drying and accentuates dry patches even ones u don't realize are even there. It would SEEM it's a good deal being one of the cheaper drugstore foundations ( I think I found mine for 7$), but then figure out THERE'S NOT EVEN A HALF OF AN OUNCE.. (.32 to be exact) and considering majority of them are 1oz so that means EVEN if u triple it, YOUR PAYING 21$ ...AND U STILL AREN'T AT AN OUNCE!!!! REALLY MAYBELLINE? I don't notice a smell, but unless there's strong it's not something I notice anyway..packaging feel and looks extremely cheap. I HONESTLY CAN'T BELIEVE ANYONE THINKS THAT THIS IS WORTH IT..JUST HORRIBLE! If you have dry skin...don't waste your money, I admit my skin can be difficult and its the reason I have so many foundations because some work better then other days and I actually do alot of mixing certain ones on certain days..but THIS IS THE ONLY ONE I NEVER EVER USE.
I was pretty excited to try this, I tend to get a little shiny and was hoping to battle that a bit. I was pretty disappointed. I applied to a couple places on my face and for the first little while was impressed. I'm the lightest shade and it matches quite well. Unfortunately by the end of the day, this had sunk into lines I didn't even think I had. It had aged me about 20 years with how deep it exaggerated lines under my eyes. I thought it was how I applied it so I used even less than my little amount a couple days later and the same result. Won't be repurchasing :/
1 out of 1 people found this review helpful. Did you? Yes No
More reviews by lushvientiesis
Love this product. It's my first day using it and it's amazing! Very light application. Don't even have to use a lot of the product to get an amazing face ð love to pieces
I don't get it... This seems to be really chalky on my skin. It causes it to look really flaky and dry. I did try using a moisturizer underneath it but it didn't help. Now I'm rethinking how good my skin is. Haha. Maybe I have bumps allover my skin? Ugh I don't know. But I wouldn't purchase again. Pros- the color was exactly mine.
I have oily combination skin so I was super excited to try it when I saw it on sale at Shoppers for $6.99 CA. Regular price is $11.99 which is way to expensive.
- It glides on SO SO SO smooth. skin feels so soft afterwards.
- builds nicely
- looks very natural finish. Doesn't look like you're even wearing any make up!
- no smell to it
- compact, lightweight
- it's not shine-free. I get oily in a few hours
- it's not a bad foundation. it does it's job. I'm just disappointed at the "shine-free" part. I would buy it again if it's on sale. But definitely not at regular price.
1 out of 1 people found this review helpful. Did you? Yes No
More reviews by Mjmj1211meagan
I love this foundation stick. This is due to its gel like feel and it's full coverage. This product is one of my favorite foundations ever, I do however wish they made a shade lighter than the 110 because I am so pale that in order for their lightest color to blend it takes forever. I have no complaint on how they formulated this and I will buy it again as soon as I finish with m new favorite Rimmel Stay Matte Mousse foundation in light porcelain :)
1 out of 1 people found this review helpful. Did you? Yes No


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User Score
Generally favorable reviews- based on 94 Ratings
User score distribution:
Positive: 79 out of 94
Mixed: 4 out of 94
Negative: 11 out of 94
Review this movie
Nov 15, 2014If you are trying to absorb this film in the same fashion that you would a box office topping flick, you will be lost, and disappointed at the end. This plot does no "hand holding" and is as ambiguous as it is hard to follow in the first place. However, in its over-complexities, a light of genius shines in its ability to be an experience rather than a casual, two hour suspension from reality. This indie thought provoking piece will grab your college degree and break it in half. While usually being thrown in with an "Inception" this film creates no basis of time or space to go off of. You control you're own interpretation of this film. People make charts and graphs on this movie just to understand what is happening and when. Truly a mentally challenging experience that is as strange as it is intriguing.… Expand
Sep 23, 2014Classic cult film and a must-see for anyone who likes strange plots full of twists. I needed watching it a couple of times before being able to fully grasp all details. Time travel, oh yes, like it or hate it, but there it is.
Aug 10, 2014I usually pay attention to details while watching a movie and am able to conclude the story at the end, but Primer is impossibly hard to follow. I could figure out what was going on only after reading a huge explanation article. The story is really complex as it is based on time travels, but I repeat myself, you probably won't dig it if you just watch the movie once. The other problem is Primer is really boring, most of the time nothing happens, the characters seem to take their discovery pretty casually. I respect that most of the work was made by one man, but still it could be much better.… Expand
Jan 24, 2014In today's day and age, we throw around the phrase "mind-blowing" a lot (Cracked.com probably published three articles this morning that contain the phrase…the other articles are insinuating that you don't know anything). However, I have to say that "Primer" is as close to a real life instance of my mind actually exploding! The way this film handled time travel came off frighteningly realistic and, if it wasn't for the below average acting, you could easily think it was a documentary on the discovery of time travel. Even though the acting isn't great, the film delivers an incredibly intelligent script that actually challenges the viewer and is, quite possibly, the smartest, most realistic, science fiction film I have ever seen.… Expand
Dec 7, 2013After failing to market the machines commercially, the inventors discover something shocking, they've actually created time machines. In a non-descript storage facility in the suburbs sit these mysterious machines, the culmination of hard work done at nights and on weekends; the capital for the machine's production, all the funds the group could muster.
Conscientious from the beginning, the men predict the dangers of their creation. They profess their not wanting to alter the past. They try to keep the project quiet, under wraps from world, but things easily get out of control amongst themselves. Aghast at their errors, they try to set things right, but since time travel functions according unknown sets of laws different from those of linear time, the concocted logical solutions to their problem end up becoming just additional steps towards disaster.
Supposedly made for only $7000, this film is a marvel. Not only is it a fascinating story, the camera work and the production value is very good. With long scenes, and thoughtful performances by the cast, this quasi Sci-fi/Arthouse film is a visual pleasure to watch. It doesn't screen as a low budget thriller.
While Director/Writer Shane Carruth's vision isn't exactly crystal clear, and this mystery is part of the charm. For a film about a complex subject like time travel, the success is in Carruth's ability to purvey the concept with very little flare. Everything seems to have aligned perfectly here. That is not to say it is the greatest film ever, but for a movie about such complicated subject matter, the bare-bones approach is very interesting. The script and characters talk about what they know. A narrator fills us in on a few more key details. Then the rest we are left to figure out on our own. As a sci-fi thriller this film works very well.… Expand
Jul 29, 2013Primer is one of the most overrated Science Fiction films ever made and possibly one of the most overrated indie films. What has impressed crittics and sf fans is the Chinese Puzzlebox plot, which takes advantage of time travel parodoxes and closed causal loops (something in the future causes something to happen in the past). The idea is fine, but the execution is a shambles. Shane Carruth shows very limmited understanding about things like dialogue, characterization, or even how to keep a shot in focus. No one in this movie can give us more than a wooden performance and the characters are never really engaging or interesting. The music (composed by Carruth) is a kind of generic indipendent film music (minimal piano treble...that's brilliant!) that makes the mediocre compositions of John Carpenter seem like John Williams in comparison. I had no problem with the techno-jargon. But that does not a great science fiction film make. It's just a lame attempt at versimilitude to convince the audience that the hokey time machine could really work. With uncompelling characters and meandering, pointless dialogue, this film fails to be engaging from a dramatic standpoint. People just like the film's idea. Fair enough. But that would have been better served by a 20 minute indie film than this tedious feature.… Expand
Jul 22, 2013I think it was "Esquire" that called this the best sci-fi film since "2001." High praise, but right on the mark. This is a brilliant film that accomplishes what no time travel movie has ever done, focusing on the people rather than on the gimmick.
May 18, 2013An independent film full of nice ideas but maybe without the budget to fully realise some of their potential. Nicely scripted, although I did find it a little too 'wordy' in places. Performance wise; both Shane Carruth and David Sullivan did an excellent job. The film hangs on these two characters and I thought they both pulled it off to an excellent standard! I found the film quite absorbing at first; there's enough mystery there and I know enough about engineering for it to keep my interest. It did, however, become a little wearing towards the end, I think because the film relies so much on the dialogue between Aaron and Abe to tell the story and there is so much to take in that I found I was in 'dialogue overload' by the end. I think I'll probably have to watch it again sometime to fully appreciate it, but well worth a look; it's an interesting take on the time travel theme.
SteelMonster's verdict: RECOMMENDED
My score: 7.1/10… Expand
Apr 17, 2013Absolutely mind-blowing, and not because the plot is so engaging itself. Carruth spares the vernacular for scientific jargon and feels no remorse, and THAT is what is so intriguing. We don't want to watch it a thrid or fourth time because of the story. We watch it again and again because we want to know what the hell is going on.
Feb 11, 2013Low budget for sure, but they do a great job with it. Creepy, compelling, confusing and paranoiac, a good little movie. Will appeal to fans of Phillip K Dick I imagine. I liked it a lot, the plot I think deliberately confusing and hard to follow, and it works well. That is the nature of time travel I guess, to the rest of us trapped in linear causality type existences.
Jan 26, 2013I would echo Printninja's review, but I'm so frustrated that I actually paid money to rent this movie I feel the need to put that dissatisfaction into my own words. From the minute this festering turd of a film starts, one is subjected to a scene with uninitiated characters spouting overly-complex dialogue that makes zero sense to the layperson. Or maybe the biggest problem was that there was nothing remotely interesting about the story, or any of the characters for that matter, that made me CARE to figure out what they were trying to accomplish. They're computer nerds tinkering in the garage, seemingly trying to come up with some new product to make money. And they accomplish this by constantly, without respite, speaking technical jargon that won't make sense to anyone short of Physics PhDs, experienced Engineers, or Computer Science geniuses. Does that sound like an interesting plot? If so, go for it. But don't say you weren't warned.… Expand
Jan 20, 2013It's for the few. If you're not the type, it's only interesting as an experiment. If you can follow the film's logic and most of the plot, it's a succesful experiment. Gets special points for making something so intricate and special out of such simple props.
Jun 29, 2012A truly breathtaking science fiction film, Primer manages to avoid one of the major pitfalls when attempting to make a compelling science fiction film, and does so with some considerable swagger. Where so many of its forebears have been reluctant to challenge its audiences with scientific jargon, Primer refuses to compromise itself by 'dumbing down' its content. The film tells the story of two friends who, whilst working from Aaron's (Shane Corruth) garage of a night building and selling JTAG cards, stumble across a technology that appears to move substances through time. It's true, for those without any particular scientific aptitude, this content becomes relatively complex and hard to follow. Nevertheless, this films delves deeper than this, posing many questions concerning the responsibilities that come with possessing unlimited power. However, if you are thinking the entanglement ends there, Primer has another ace up it's sleeve. With a plot that meanders more than a knotted snake, a repeat viewing becomes essential if you really intend to grasp the storyline in its fullness. A film in this mold is always likely to draw criticism due to its heavy plot lines and, at times, bewildering scientific concepts. Yet it is precisely here, in my opinion, that Primer acquires most of its gold stars. Intellectually stimulating and wonderful in its construction, Primer is science fiction in its purest form.… Expand
Mar 19, 2012Although I feel the movie is rather confusing and unclear at times, overall it was still a pretty decent film. It didn't waste much time to watch and for how little of a budget the film had to spend I can't help but feel impressed by the film. The filmography of the film was great quality, and the acting was as well. Story issues aside, the rest of the film was quite impressive. I don't know if I can really say I would recommend this film to most viewers other than general film enthusiasts of a particular kind. Personally, I'm glad I took the time out of my day to view the film, but I have a feeling most audiences will either be bored, confused, or both. For my full review, visit http://visuallyimpairedreviews.blogspot.com/2012/03/primer.html… Expand
Mar 19, 2012interesting, at some points confusing, time-travel film. The acting wasn't great but they did the job and the premise of the film really did give it some sci-fi charm.
Jan 25, 2012Unsensational, clever, quietly scary, confusing sci fi with good acting to boot. I can't believe they made this film for $7000. I really liked the direction too.
Jun 22, 2011(10.0) Awesome. The best Sci-fi serious in this century. How can you make a great movie with great head and a tight budget.
Escuchar Waiting eagerly to the new work from me, since I saw this movie, new idol.
Aug 27, 2010A minor miracle of a film, this movie manages to pull off everything a major motion picture should have (great scripting, amazing acting, drama, etc.) with a mere budget of ~$7,000. It's simultaneously captivating, confusing, frustrating, and in the end, completely gratifying - even if you can't put all the pieces together on the first viewing. I already can't wait to watch it again.
The movie may be too precious for mass consumption, but its filmmakers' willingness to assume the best of their audience, combined with its Everyman origins, suggest a movie that deserves a chance.
A half-baked conspiracy subplot in the last third makes Carruth's knotty narrative even harder to follow, but this is still scary, puzzling, and different.