-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> I thought I might know the book it was based on. But using my Bing
 DD> search engine I find that it was made of "whole cloth" by a screen
 DD> writer. And the synopsis sounded very "treacle-y". Pass.

William Goldman is multi-talented in the Arts world; among other
things he's a novelist. He wrote the book and then adapted his own
work for the screen. I first encountered his work in 1963 when the
Soldier In The Rain movie first came out. Afterwards I got the book
which he wrote a few years earlier. Some of his screenplays are
first rate stuff in a number of different styles eg. Butch Cassidy
and the Sundance Kid vs. All The President's Men.  

The Princess Bride is far from treacle. It is a medieval fantasy that
comes across on two different levels at the same time: kids see it
as a delightful adventure film, adults get the clever parody, the
satire and pick up on a lot of innuendo. It's quirky and funny,
almost campy. A rom-comedy with violence thrown in that is
simultaneously a parody of the same genre.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: China Moon Chili-Orange Oil
 Categories: Chinese, Chilies, Condiments
      Yield: 1 batch
 
      3 lg Oranges with unblemished
           -skins
    1/2 c  Shockingly pungent dried red
           -chili flakes
      3 tb Chinese black beans; (do not
           -rinse them), coarsely
           -chopped
      2 lg Cloves garlic; lightly
           -smashed and peeled
      2 c  Corn or peanut oil
    1/4 c  Japanese sesame oil
 
  Makes about 2-1/2 cups
  
  Choose oranges with unblemished skins that have been kept as free
  as possible of waxes and dyes, then wash them carefully with a
  light liquid detergent, warm water, and an abrasive sponge. The
  effort may seem excessive, but it makes a difference. So too will
  a sharp vegetable peeler that will pare off the flavorful skin
  (zest) and not the bitter white pith.
  
  Wash the oranges as described above. Peel away the thin layer of
  orange zest (leaving behind the white pith) and finely mince it.
  
  Combine the minced zest with all of the remaining ingredients in a
  heavy, non-aluminum 2- to 2-1/2 quart saucepan. Bring to 225* to
  250*F on a deep-fry thermometer over moderately low heat, stirring
  occasionally, and let bubble for 15 minutes. Remove from the heat
  and let stand until cool or overnight.
  
  Scrape the oil and seasonings ("goop") into a glass container,
  cover, and store at cool room temperature.
  
  Menu Suggestions: Be creative with the "goop" made from the
  seasonings as well as the oil. A spoonful stirred into noodles or
  meat loaf is a tasty revelation.
  
  Posted By Dahlia

MMMMM
 



Cheers

Jim


... Homeopathy: making no difference since 1796

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