Escapist Podcast: 030: 2012 Films, Megaupload & Cake

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030: 2012 Films, Megaupload & Cake

This week, we discuss some of the films of 2012 we are looking forward too. We also talk about Megaupload being taken down and cake sculpture.

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on terrible movies. Jurasic park 3 was a smoking pile of *@$#.

that movie was completely rediculous and broke all tension that made the first movie great in the first 5 minutes in broad daylight setting. And the worse part is that it's kind of hard to make such a terrible movie with the source material

dinosaurs.... that stuff writes itself

this pod-cast is quickly becoming my favourite feature on the escapist please keep it up, but keep the audio guy on standby there's been allot of echos and weirdness!

and frankly M-Up annoy me anyway so i don't care what happens to them.

I'm curious as to how frequently Megaupload was used legitimately as opposed to pirated. Does anyone have the statistics on hand?

Anyway, thanks for another great Podcast. It's becoming quite a favorite of mine. Keep up the good work! ^_^

I'm surprised that no said, "The cake is a lie!" It was right there... and the cakes were, literally, cardboard, PVC lies.

Thank you.

Also, if you don't know about Cake Wrecks, check it out for some awesomely bad cakes.

Would you like a piece of the droids you are looking for? Or a slice of these adorable ewoks?
Maybe a chunk of Vader's foot?
Paul had the right idea

I found the advice towards the end with the last reader question hitting really close to home. I'm a writer and aspiring filmmaker and it was encouraging to hear people say openly that what you're going to make early on is bad. I've had professors tell me that if what I was making didn't meet a certain standard to just find something else to do. I was always afraid of something being perceived as "bad" and to this day I still have a confidence issue with anything I write/create because I was taught with that mentality.

Love the podcast, I listen to each one at least twice. Good, good stuff.

I'm a little disappointed my question I emailed didn't get answered, but it didn't really flow with the conversation and the topics you guys were covering so I guess that's ok. Maybe next time.

Hey, hey, now, fondant-covered cakes are perfectly edible. Well, in my experience both dipping and rolling fondant are exceedingly sweet to the point of being pretty gross, but if it's applied in a thin enough layer and flavoured it can be at least passable. Rolling fondant won't stick to the cake itself anyway (since it's too dry) and has to be stuck on with a more traditional type of icing, so for those who really hate it you can just peel it off and get at a more traditional cake underneath. The somewhat famous/common concept of the dipped-fondant-enrobed petit four cakes (with the little silver or gold balls on top, naturally) do tend to be pretty unpleasant on average though.

Worst case scenario it's still better than having to eat a lard statue though, eh? I had to make a few of those in college and I'd have to imagine they taste *considerably* worse than any kind of fondant, especially since the lard used in them is often of questionable quality.

I doth love this podcast. Oh yes.

To weugh in on the harry potter discussion; Even though i read every single book on week of release i really got the books mainly for the shared experience. Iit was one of the only books other kids will had read (or had read to them). Its kind of like playing Fifa , the games are just OK but you play them because its a great way to interface with freinds. (Couldn't manage it with the latter CoD games though, even just to play with freinds MW2 onwards was a bag of wank)

On the D&D stuff, My DM makes our campaign all about our characters. He has us come up with all our backstories and our own history, throws us together, and puts us through his world, where a lot of our backstory come back to that character. For instance, in our current campaign, our half orc is a barbarian who is CONSTANTLY drunk and ran a tavern in the town we started out in. Well turns out he had one EPIC night where he ended up joining the cult of Orcas, the Temple of Kord, and knocked up an orc chieftess. The rest of us did not know this until we got ambushed in the woods by a bunch of heavily armored, well equipped orcs. It makes the group really tight nit because we are constantly trying to find more and more about the characters we created, and lends a lot of fun to the night.

You guys measure butter in tablespoons? That's seriously weird. In the UK we measure it by weight rather than volume.

How do you measure other baking ingredients like flour? Most of the recipe books I've seen measure by weight, but the US recipes I see on the internet measure by volume. Is this a more general difference in approach or is it just a butter/baking thing?

Rblade:
on terrible movies. Jurasic park 3 was a smoking pile of *@$#.

that movie was completely rediculous and broke all tension that made the first movie great in the first 5 minutes in broad daylight setting. And the worse part is that it's kind of hard to make such a terrible movie with the source material

dinosaurs.... that stuff writes itself

I found that movie hilarious.
Jurassic Park 2 is my favourite of that series, though. They are all silly, but that one wasn't as silly as the third, and had that lovely idea of an island where dinosaurs live!

It's fantasy, basically.

James Bowe:
You guys measure butter in tablespoons? That's seriously weird. In the UK we measure it by weight rather than volume.

How do you measure other baking ingredients like flour? Most of the recipe books I've seen measure by weight, but the US recipes I see on the internet measure by volume. Is this a more general difference in approach or is it just a butter/baking thing?

For most ingredients it really doesn't matter, though yeah some things like flour should really be measured by weight as it can settle and compact.

Slycne:

James Bowe:
You guys measure butter in tablespoons? That's seriously weird. In the UK we measure it by weight rather than volume.

How do you measure other baking ingredients like flour? Most of the recipe books I've seen measure by weight, but the US recipes I see on the internet measure by volume. Is this a more general difference in approach or is it just a butter/baking thing?

For most ingredients it really doesn't matter, though yeah some things like flour should really be measured by weight as it can settle and compact.

I'm from the deep south, and I've never seen my mom or my grandma (and yes I call her my Mema) use a measuring cup for anything. If I hadn't bought any for when I was learning how to cook I don't think my mom would have any to this day. They just sorta eyeball everything. I've literally seen some of the recipe cards my grandma gave my mom say "handful" as a measurement.

But the food is always great. Never fails.

Great Podcast.

Could you talk abot the ACTA thing a bit in your next Podcast? What it is etc. Just to check if i have all the facts right.

P.S. Dammit, all this talk of cake made me want one so hard i actually made one.

James Bowe:
You guys measure butter in tablespoons? That's seriously weird. In the UK we measure it by weight rather than volume.

How do you measure other baking ingredients like flour? Most of the recipe books I've seen measure by weight, but the US recipes I see on the internet measure by volume. Is this a more general difference in approach or is it just a butter/baking thing?

Proper baking, the kind pastry chefs do, is by weight, but you can get by measuring by volume.

Cake art is fun! I'm a crafter/artist who likes to dabble in everything, and food art presents a unique challenge. I've done some completely edible and fun baked stuff though.

Does cheesecake count for you, Susan?
image

Also, if anyone needs a fondant substitute for small bits for accents that are TASTY and easily colorable, hit me up and I'll go find it. :)

Hulyen:

Does cheesecake count for you, Susan?

I can't imagine the kind of cold heart it would take to turn away from such a delicious-looking cheesecake.

20:00 Don't forget Top Secret, Val was great in that.

42:00 Mmmm, cellular peptide cake. With mint frosting.

53:00 Contrary to popular belief, we here in Colorado don't drive to work on snowmobiles and aren't all rich enough to live in ski towns.

I knew what fondant before the podcast.

Also...maybe it is just me, but how is Duff Goldman a douche? I don't see it. He always seemed like a cool dude in the show.

Hulyen:
Cake art is fun! I'm a crafter/artist who likes to dabble in everything, and food art presents a unique challenge. I've done some completely edible and fun baked stuff though.

Does cheesecake count for you, Susan?
image

Also, if anyone needs a fondant substitute for small bits for accents that are TASTY and easily colorable, hit me up and I'll go find it. :)

I cannot possibly have an opinion until it is in my face. Nommmm...

:)

I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.

Tianelm:
Hey, hey, now, fondant-covered cakes are perfectly edible. Well, in my experience both dipping and rolling fondant are exceedingly sweet to the point of being pretty gross, but if it's applied in a thin enough layer and flavoured it can be at least passable. Rolling fondant won't stick to the cake itself anyway (since it's too dry) and has to be stuck on with a more traditional type of icing, so for those who really hate it you can just peel it off and get at a more traditional cake underneath. The somewhat famous/common concept of the dipped-fondant-enrobed petit four cakes (with the little silver or gold balls on top, naturally) do tend to be pretty unpleasant on average though.

Worst case scenario it's still better than having to eat a lard statue though, eh? I had to make a few of those in college and I'd have to imagine they taste *considerably* worse than any kind of fondant, especially since the lard used in them is often of questionable quality.

We said fondant was edible...just gross. I'm not sure what you mean by "lard statue" - you mean like butter sculpture? I don't know that anyone ever actually eats those.

Endocrom:
53:00 Contrary to popular belief, we here in Colorado don't drive to work on snowmobiles and aren't all rich enough to live in ski towns.

That's a lie. It's snowy here. Really snowy. Like, all winter there's 3 feet of snow on the ground and it only melts around July or August. Don't move here, especially if you're from California or Texas. You'll hate it. ;)

Susan Arendt:
We said fondant was edible...just gross. I'm not sure what you mean by "lard statue" - you mean like butter sculpture? I don't know that anyone ever actually eats those.

Sorry, my mistake on the lack of clarity. In my head I was thinking of edible as 'something you'd want to eat' as opposed to 'something you can eat', fondant just needs to be properly handled and flavoured to mitigate the poor taste and texture.

By lard statues I mean like a butter statue but made out of lard and a lot less palatable. You're not supposed to eat them but I could easily see a customer thinking it was butter and spreading a chunk onto a croissant only to be unpleasantly surprised.

Tianelm:

Susan Arendt:
We said fondant was edible...just gross. I'm not sure what you mean by "lard statue" - you mean like butter sculpture? I don't know that anyone ever actually eats those.

Sorry, my mistake on the lack of clarity. In my head I was thinking of edible as 'something you'd want to eat' as opposed to 'something you can eat', fondant just needs to be properly handled and flavoured to mitigate the poor taste and texture.

By lard statues I mean like a butter statue but made out of lard and a lot less palatable. You're not supposed to eat them but I could easily see a customer thinking it was butter and spreading a chunk onto a croissant only to be unpleasantly surprised.

Oh, yurp...that sounds dreadful! Never seen a lard statue, and yes, fondant would definitely be preferable to that. Gah.

Boo cakes yay PN3

Susan Arendt:
I cannot possibly have an opinion until it is in my face. Nommmm...

:)

I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.

It was such a dense recipe that I omitted the top fudge layer it suggested. It also taught me to look harder at the grocery store for cookie crumbs instead of hand crushing a ton of oreos. I had blisters from this cheesecake, lol!

Hulyen:

Susan Arendt:
I cannot possibly have an opinion until it is in my face. Nommmm...

:)

I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.

It was such a dense recipe that I omitted the top fudge layer it suggested. It also taught me to look harder at the grocery store for cookie crumbs instead of hand crushing a ton of oreos. I had blisters from this cheesecake, lol!

Put cookies in Ziploc bag. Apply rolling pin to bag. That's how I handle the graham cracker crust for my cheesecake. :) (My husband can't eat wheat, so I have to first get gluten-free graham crackers, then crumble them for the crust. Bit of a hassle, but it's worth it for the cheesecake.)

Susan Arendt:

Hulyen:

Susan Arendt:
I cannot possibly have an opinion until it is in my face. Nommmm...

:)

I love a good cheesecake, but I personally prefer the really dense ones that practically crumble, as opposed to the smoother, creamier ones.

It was such a dense recipe that I omitted the top fudge layer it suggested. It also taught me to look harder at the grocery store for cookie crumbs instead of hand crushing a ton of oreos. I had blisters from this cheesecake, lol!

Put cookies in Ziploc bag. Apply rolling pin to bag. That's how I handle the graham cracker crust for my cheesecake. :) (My husband can't eat wheat, so I have to first get gluten-free graham crackers, then crumble them for the crust. Bit of a hassle, but it's worth it for the cheesecake.)

Yeah, that and a stick blender. All these handy tips I never knew existed until I did it the hard way! And delicious baked goods are ALWAYS worth it!

All the file hosting sites are down. Looks like the US government has successfully coerced the western file hosts to bend to its will. But hopefully file hosts from China, Russia, Venezuela and other countries will take over. This kind of back room deals are what Anonymous is fighting, support Anonymous.

Just caught up on the podkitteh. Im sure there was a comment I wanted to make about something, but I cant remember now because Im too busy nodding in agreement with the last discussion on the "getting into the industry" discussion.

That was much more well thought out and coherent than should be allowed on this podcast :P

Also: Weight is by far the best measurement for cooking. As a non-american, this is blindingly obvious. Just try looking up the different measurements for "1 cup" some time. And then try figuring out which one of those "1 cup" measurements should be used, based on nothing but a context-less post on a random interwebs cooking site.

You can find some cakes on - http://www.gourmetgaming.co.uk/ - But the rest of the food there is also great.

I related to Ceasar in Rise of the Planet of the Apes a hellalot more than I ever related to Shia la Boeufs dumb face in two Transformer movies. Two, because I couldn't force myself to go see the third one.

I liked how they kept talking about fighting robots not able to be a success but the movie "Real Steel" was exactly that..it was basically rockemsockem robots and it made money

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