I found “Grand Hotel” online, and it’s listed at 1 hour 52 minutes (which is the original length by sources on the ‘net) but there seems to be no closing credits.
As it was considered experimental (also ‘net sources) I wonder if that was a deliberate choice. I tried to find out, but my search revealed no answers.
The movie itself is listed as a drama, but as I skipped about a good many of the scenes struck me as comedic more than anything else.
Oh well, it was just the human version anyway.
From yesterday.
If you still have a hankering for fried clams, I found a recipe.
From: .
The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition) .
By: Zoe Coulson.
Published by: Hearst Books New York (1980) .
ISBN 0-87851=037-0.
“Pan-fried Clams” (6 servings)
4 dozen cherrystone clams, shucked
1 egg
2 tablespoons milk [whole milk — (3.25% milk fat)]
1 teaspoon salt
1/8 teaspoon pepper
1 cup dried bread crumbs or cracker crumbs
1/2 cup salad oil
chili sauce** or Tartar Sauce (See spoiler box)
1. Drain clams well; pat dry with paper towels.
2. In cup with fork, beat egg, milk, salt and pepper
until mixed. On waxed paper place crumbs. Dip
clams in egg mixture, then coat in crumbs.
3. In 12-inch skillet over medium-high heat, in hot
salad oil, fry clams, turning once, 5 to 8 minutes
until golden on both sides. Drain on paper towels.
Serve with sauce.
Tartar Sauce (same source)
Tartar Sauce
1 cup mayonnaise
2 tablespoons minced parsley
1 to 2 tablespoons minced dill pickle
1 to 2 tablespoons minced onion
1 tablespoon bottled capers
1 tablespoon minced pimento-stuffed olives (optional)
In small bowl with fork, stir together all ingre-
dients until well mixed.
Notes from me:
I use corn oil for frying, and there is really no reason you couldn’t deep fry the coated clams (I’d get the deep fryer above 350° F.).
I use Heinz Chili Sauce for dipping anything (and in Rum Ribs too, of course), because I don’t like killing my taste buds with 2 tablespoons of Cayenne pepper or its equivalent.
As I’ve said before I DON’T LIKE CLAMS ! ! !; but the recipe is from a reliable source.
Uh.. thanks, Alexi, but though I enjoy cooking almost everything I eat from scratch,
when I have a craving for tasty battered deep-fried anything, which is rare, and even more rarely indulged, there is no way I mean I want to make it.
…
I want to sit down and have someone magically present it to me, ready to eat, so I can pretend I know nothing about all the oil, starch, and salt that coat, and no doubt outweigh, the tiny bits of clam.
It would be a rare indulgence in something I wouldn’t make at home.
I wouldconsider buying some frozen fried strips, if I saw some, I guess.
I don’t eat much of that stuff, but I do buy frozen fried fish filets now and then.
I never deep fry anything, so I have no need of a deep fryer.
A quart of oil lasts me many months… only peanut or olive oil.
…
I’m a bit iffy myself about clams… not the flavor, which I like, but looking at the squishy creatures.
I love clam chowder, where they’re chopped… and for fried clams, I want those crispy strips like they had at Hojo’s.
Then I can forget about what whole clams look like, along with what’s in the coating.
…
I, too, don’t like really hot spices, and nowadays have to avoid even heat levels I used to enjoy.
As for tartar sauce… just plain mayo mixed with basalmic vinegar is what I use at home, and wish I could get in a restaurant.
No relish, capers, or olives in it, though I love pickles and olives separately.
…
So you see… I’m not a candidate for most of these recipes.
I have found that anything breaded out of the frozen fish section cooks up fantastic in a hot air cooker. (I refuse to call them fryers. They are miniature convection ovens.)
I get what you are saying about ordering something you wouldn’t cook yourself. I’m found of good spring-rolls, but you ain’t gonna see me in the kitchen rolling any up.
Best bivalves I ever had were on a trip to PEI. They like em fresh on the north coast! Clams on the halfshell, like oysters. Fried clams barely battered and barely cooked. This was about 50 years ago, and I can still taste them.
This week’s episode 7 of “Quantum Leap” had a flat ending, I thought, but the overall quality was still very high.
I don’t remember that much about the original series, so cannot comment on Tigressy’s comment yesterday.
As I was typing this, I remembered the late Irwin Allen’s series from 1966 “The Time Tunnel”.
“The Time Tunnel” only lasted one season, unlike the original “Quantum Leap”, but it may be worth looking at for a re-boot as well.
“Voyage to the Bottom of the Sea”, “Land of the Giants”, and “Lost in Space” were his other well known projects.
A true classic from the glorious golden age of Hollywood, a time when they still thought it necessary to say “Hollywood California“…
as IF there could be another Hollywood..
..
This is not so much a story as a chance for the studio to showcase all the talent and star power it could muster, from it’s own kennel of canine stars to any it could borrow…
in a series of intertwined small plots and vignettes designed to highlight their best features. Plot? Who cares.
…
Garbone… her haughty beauty a cover for shyness… growls her most famous line, “I want to be alone”…
which most dogs and people wrongly believe she said in real life.
…
BTW, her mother was three quarters basset hound, but a quarter Swedish Vallhund.
That tiny bit of long-legged genetics, which she tried and failed to keep secret in the basset film industry, may have helped given her the svelte (for a basset) figure that showed off those lanky Art Deco styles.
So she barked in a heavy Swedish accent, which the director was hoping would sound Russian to the still rather unsophisticated 1930’s public.
Little did he know that the 21st century public probably still wouldn’t notice, accustomed as we are to basset actors playing any breed, nationality, or sometimes even gender, that they can pretend.
…
John Burybone showed off the famous profile … and acting chops… that he passed on to his pup, and thus to his famous grandpuppy, “Doo” (Doodles) Burybone,…
whose current career started as a very young puppy actress in “BT, the Basset Terrestrial.”
…
There’s a lot more doggy drama, many stories, and much to say, if I had all night, after an opening in which Lewis Steakbone famously barks “Dogs coming, dogs going. Nothing ever happens.”
…
A much better film, BTW, than its flashy human imitation… and a much prettier poster.
Love the fonts, Stel… and at least on this poster, in spite of Garbone’s allure, the pouty, yet beautiful at that age Joan Crawdog steals the show.
Forgot to say… if you wonder why it says “Vicki Baum” in the corner… no, that’s not who’s pictured below…that’s Joan Crawdog.
It was Baum’s 1929 novel, in German, “Menchen im Hotel” … ie “People in a Hotel’, published in English as “Grand Hotel,” that became the basis for a popular 1930 play, and then, this 1932 film.
…
Yes, it was about people… but it was the producers at Metro Golden Basset that saw the opportunity first for…. well… a grand film.
Ms. Baum wrote the novels behind a number of Howlywood films… but is seemingly unfamiliar to most of us today.
once again, i’m enthralled with Stel’s talents! especially with the NAMES!
.
and all the videos NH picked out to go with the poster, thanks for the look at old howlywood!
They are just in the talking about it stage. I think we may get a little next week and then rain to wash it all away. It will be getting below freezing at night ~ and during the day ~ soon. Not looking forward to that. I think I must have been a bear in a previous life ~ all I want to do is hibernate in the winter. Have fun!!
Wow! So we are warmer than you are ~ at least for tonight. We had hail for a few minutes today…..don’t get that often. I know what December brings here (and I don’t like it).
Stay warm and cozy!
I was told by Stel to post all this stuff and more in the comments.
starting with :
Original poster
Glad to see you obey the Queen!
Seriously though… is she all right?
yes….we just switched days
Oh good! Thanks.
Usually she warns me. 🙂
that was my 1st thought, too.
Bon Voyage
Little Lord Fauntleroy looks so cute.
awwww. he’s adorable.
Found it
bookstore in NYC
ALBERTINE BOOKS IN FRENCH AND ENGLISH
A PROJECT OF THE
CULTURAL SERVICES OF THE
FRENCH EMBASSY
The underlined description is a link to its “ABOUT US” page.
Greta Garbo
I remember answering a question about this picture, when it was posted once before….
Garbo is dramatically kissing her ballet slippers goodbye.
Pointe shoes are very personal to a ballerina… specially made, hand shaped, well worn… she kisses each one and lovingly rubs it against her cheek…
A sad scene, but to modern eyes, the over-the-top melodrama is almost comical.
…
She plays a depressed, somewhat fading prima ballerina, whose lover has died….
She shows up for her big performance in Vienna, which they’ve told her is sold out, but she sees that the house is half empty.
So she flees to her room in the hotel, and takes off her costume, determined to give up ballet forever,
and in fact she’s soon proclaiming that it’s time to kill herself.
This scene, before she has finished changing out of her costume, is her sad, dramatic farewell to her life as a ballerina.
.
“Who goes there? Be ye friend or foe?
Just leaf me alone.
another ‘sweet’ nose!
Pre code Holywood.
If you could see Joan Crawdog’s scenes you’d instantly know that.
I guess I’d better go see that movie!
I found “Grand Hotel” online, and it’s listed at 1 hour 52 minutes (which is the original length by sources on the ‘net) but there seems to be no closing credits.
As it was considered experimental (also ‘net sources) I wonder if that was a deliberate choice. I tried to find out, but my search revealed no answers.
The movie itself is listed as a drama, but as I skipped about a good many of the scenes struck me as comedic more than anything else.
Oh well, it was just the human version anyway.
From yesterday.
If you still have a hankering for fried clams, I found a recipe.
From: .
The Good Housekeeping Illustrated Cookbook (Reader’s Digest Edition) .
By: Zoe Coulson.
Published by: Hearst Books New York (1980) .
ISBN 0-87851=037-0.
“Pan-fried Clams” (6 servings)
4 dozen cherrystone clams, shucked
1 egg
2 tablespoons milk [whole milk — (3.25% milk fat)]
1 teaspoon salt
1/8 teaspoon pepper
1 cup dried bread crumbs or cracker crumbs
1/2 cup salad oil
chili sauce** or Tartar Sauce (See spoiler box)
1. Drain clams well; pat dry with paper towels.
2. In cup with fork, beat egg, milk, salt and pepper
until mixed. On waxed paper place crumbs. Dip
clams in egg mixture, then coat in crumbs.
3. In 12-inch skillet over medium-high heat, in hot
salad oil, fry clams, turning once, 5 to 8 minutes
until golden on both sides. Drain on paper towels.
Serve with sauce.
Tartar Sauce
1 cup mayonnaise
2 tablespoons minced parsley
1 to 2 tablespoons minced dill pickle
1 to 2 tablespoons minced onion
1 tablespoon bottled capers
1 tablespoon minced pimento-stuffed olives (optional)
In small bowl with fork, stir together all ingre-
dients until well mixed.
Notes from me:
I use corn oil for frying, and there is really no reason you couldn’t deep fry the coated clams (I’d get the deep fryer above 350° F.).
I use Heinz Chili Sauce for dipping anything (and in Rum Ribs too, of course), because I don’t like killing my taste buds with 2 tablespoons of Cayenne pepper or its equivalent.
As I’ve said before I DON’T LIKE CLAMS ! ! !; but the recipe is from a reliable source.
Uh.. thanks, Alexi, but though I enjoy cooking almost everything I eat from scratch,
when I have a craving for tasty battered deep-fried anything, which is rare, and even more rarely indulged, there is no way I mean I want to make it.
…
I want to sit down and have someone magically present it to me, ready to eat, so I can pretend I know nothing about all the oil, starch, and salt that coat, and no doubt outweigh, the tiny bits of clam.
It would be a rare indulgence in something I wouldn’t make at home.
I would consider buying some frozen fried strips, if I saw some, I guess.
I don’t eat much of that stuff, but I do buy frozen fried fish filets now and then.
I never deep fry anything, so I have no need of a deep fryer.
A quart of oil lasts me many months… only peanut or olive oil.
…
I’m a bit iffy myself about clams… not the flavor, which I like, but looking at the squishy creatures.
I love clam chowder, where they’re chopped… and for fried clams, I want those crispy strips like they had at Hojo’s.
Then I can forget about what whole clams look like, along with what’s in the coating.
…
I, too, don’t like really hot spices, and nowadays have to avoid even heat levels I used to enjoy.
As for tartar sauce… just plain mayo mixed with basalmic vinegar is what I use at home, and wish I could get in a restaurant.
No relish, capers, or olives in it, though I love pickles and olives separately.
…
So you see… I’m not a candidate for most of these recipes.
I have found that anything breaded out of the frozen fish section cooks up fantastic in a hot air cooker. (I refuse to call them fryers. They are miniature convection ovens.)
I get what you are saying about ordering something you wouldn’t cook yourself. I’m found of good spring-rolls, but you ain’t gonna see me in the kitchen rolling any up.
“(I refuse to call them fryers. They are miniature convection ovens.)”
I’m with you. I took one look at the box blurb and asked myself what the difference was.
As I read the previous comments, I was wondering about exactly that. Do you add any oil before cooking?
A light spray to help browning, at most.
Best bivalves I ever had were on a trip to PEI. They like em fresh on the north coast! Clams on the halfshell, like oysters. Fried clams barely battered and barely cooked. This was about 50 years ago, and I can still taste them.
Gosh…. If they’ve come back at you for 50 years, maybe you shouldn’t have eaten them!
You are so funny!!
This week’s episode 7 of “Quantum Leap” had a flat ending, I thought, but the overall quality was still very high.
I don’t remember that much about the original series, so cannot comment on Tigressy’s comment yesterday.
As I was typing this, I remembered the late Irwin Allen’s series from 1966 “The Time Tunnel”.
“The Time Tunnel” only lasted one season, unlike the original “Quantum Leap”, but it may be worth looking at for a re-boot as well.
“Voyage to the Bottom of the Sea”, “Land of the Giants”, and “Lost in Space” were his other well known projects.
More of a cliffhanger IMO… Not bad.
Just look for the episode of the original series I mentioned – and make sure there’s a scaredy cats’ couch nearby.
I loved “Time Tunnel”, but the “ending” wasn’t a real one. More like a loop.
Wow! It’s Grand Basset Hotel!
A true classic from the glorious golden age of Hollywood, a time when they still thought it necessary to say “Hollywood California“…
as IF there could be another Hollywood..
..
This is not so much a story as a chance for the studio to showcase all the talent and star power it could muster, from it’s own kennel of canine stars to any it could borrow…
in a series of intertwined small plots and vignettes designed to highlight their best features. Plot? Who cares.
…
Garbone… her haughty beauty a cover for shyness… growls her most famous line, “I want to be alone”…
which most dogs and people wrongly believe she said in real life.
…
BTW, her mother was three quarters basset hound, but a quarter Swedish Vallhund.
That tiny bit of long-legged genetics, which she tried and failed to keep secret in the basset film industry, may have helped given her the svelte (for a basset) figure that showed off those lanky Art Deco styles.
So she barked in a heavy Swedish accent, which the director was hoping would sound Russian to the still rather unsophisticated 1930’s public.
Little did he know that the 21st century public probably still wouldn’t notice, accustomed as we are to basset actors playing any breed, nationality, or sometimes even gender, that they can pretend.
…
John Burybone showed off the famous profile … and acting chops… that he passed on to his pup, and thus to his famous grandpuppy, “Doo” (Doodles) Burybone,…
whose current career started as a very young puppy actress in “BT, the Basset Terrestrial.”
…
There’s a lot more doggy drama, many stories, and much to say, if I had all night, after an opening in which Lewis Steakbone famously barks “Dogs coming, dogs going. Nothing ever happens.”
…
A much better film, BTW, than its flashy human imitation… and a much prettier poster.
Love the fonts, Stel… and at least on this poster, in spite of Garbone’s allure, the pouty, yet beautiful at that age Joan Crawdog steals the show.
..
Forgot to say… if you wonder why it says “Vicki Baum” in the corner… no, that’s not who’s pictured below…that’s Joan Crawdog.
It was Baum’s 1929 novel, in German, “Menchen im Hotel” … ie “People in a Hotel’, published in English as “Grand Hotel,” that became the basis for a popular 1930 play, and then, this 1932 film.
…
Yes, it was about people… but it was the producers at Metro Golden Basset that saw the opportunity first for…. well… a grand film.
Ms. Baum wrote the novels behind a number of Howlywood films… but is seemingly unfamiliar to most of us today.
…and “Baum” translates to “tree” from German to English.
What dog could resist that?!?
deviled eggs
yum!
Falling asleep… shutting down my computer… noticed there’s new desktop background photo… migrating geese(?) in the sunset, flying over the plains.
The brilliant mouse-over caption: “V-shaped birds on an orange background.”
Great writing… and a funny image for my head.
G’night, all.
Just saying it like it is.
Well, I just don’t think I’ve ever seen a V-shaped bird.
But then, I don’t get out much.
once again, i’m enthralled with Stel’s talents! especially with the NAMES!
.
and all the videos NH picked out to go with the poster, thanks for the look at old howlywood!
Totally agree!
did y’all get any snow? this time, it’s only an inch, and it will take longer to melt ’cause the ground is colder.
They are just in the talking about it stage. I think we may get a little next week and then rain to wash it all away. It will be getting below freezing at night ~ and during the day ~ soon. Not looking forward to that. I think I must have been a bear in a previous life ~ all I want to do is hibernate in the winter. Have fun!!
It’s going to be 32° tonight here… probably only briefly, maybe 5 to 7am.
Gee… Can’t wait to see what December brings.
Here as well. I’m going the harvest last of my tomatos now and try to ripen them in a brown bag.
Wow! So we are warmer than you are ~ at least for tonight. We had hail for a few minutes today…..don’t get that often. I know what December brings here (and I don’t like it).
Stay warm and cozy!
Psst… StelBel picked them out.
See Nighthawks’ opening comment, in his post with the so-called “first” poster…
Which we all know is a human copydog of the original basset one.
oops! sorry StelBel
This is worth watching.
… [Trackback]
[…] Find More Information here on that Topic: cleoandcompany.net/november-2-2022/ […]
… [Trackback]
[…] Info on that Topic: cleoandcompany.net/november-2-2022/ […]