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#61
Solved / Re: Hindu boy and Jesus Christ...
Last post by wositelec - April 02, 2026, 02:57:33 AMIt was found by other user - VHS_Lives and confirmed by Polish user Pewupe too - "Bas Yaari Rakho" (2000).
#62
Off Topic Discussion / Re: Alex's even longer post th...
Last post by Alex - April 02, 2026, 02:34:44 AMQuote from: Dr. Whom on April 02, 2026, 01:26:12 AMQuote from: Alex on March 31, 2026, 03:27:00 PMThe stuff I collect is a rather awkward scale, 1:56 which is a terrible scale for gaming and I truely do not understand why it has become the most popular size. I could have understood it more if it'd been at the same scale as the most popular model railways for getting terrain and buildings.
I blame it on the people who want to play skirmish games in 28mm (mostly the Bolt Action crowd). Over the past decades I have noted a steady move away from massed miniatures to toy soldiers. Is this the influence of GW, or are gamers growing older and can't see 1/300th as well as they used to?
I agree that 1/56 is too big to fit comfortably on a table. I do like the scale for modelling though. You can get a lot more detail in than in 1/72 and it doesn't take up as much space as 1/35.
I've noticed a lot of scale creep which I actually put down to GW. When I started playing in the 80s 25mm was the standard scale. Now it seems to be 28mm with many manufacturers coming in at 32mm. I don't buy as many Warlord figures as their "heroic" 28mm figures look like basketball players beside any armoured vehicles. Anyway, over the years GW seemed to try and fit larger and larger figures onto their bases. I remember a box of plastic Dark Elfs in particular during the 90s that had swords wider than their heads and couldn't be lined up next to each other as various bits protruded out beyond the 25mm base. Given that represents a 5-foot square, that is a huge elf. Warlord, consisting of ex-GW staffers just seems to have the same mindset with Bolt Action. My point of view on this is that if you make figures bigger, that means they take up more storage space so in the long run you sell less of them (I am at the point where I have almost reached the maximum amount of figures I can store in my man cave).
#63
Off Topic Discussion / Re: Pizza browning
Last post by HappyGilmore - April 02, 2026, 02:28:19 AMQuote from: zombie no.one on April 02, 2026, 02:10:46 AM^^ I'm assuming you mean 'corn' as in what we call 'sweetcorn', i.e. the little yellow nuggets? yes that's often on pizzas here. I'm a fanSweetcorn. Yes. Is there a difference? Is it sweeter?
just remembered my first ever job was in a chinese takeaway which for some reason also did pizzas. the dough bases were ready made but we had to do everything else. some of the ones I ended up coming out with were terrible! burnt a few as well... never had any returned though, I think most customers ordering a pizza from a chinese takeaway were probably drunk
Either way, I don't want corn on my pizza. And yeah, I'd assume if you're ordering pizza from a Chinese take-away you're probably drunk.
There's nothing inherently wrong I guess about it, it's really just subjective tastes. If I'm getting pizza, I want it savory, salty, meaty. No corn. No pineapple. Just salty, with some meats, maybe a veg here or there (onion, pepper, etc) but no fruits or sweet corn.
#64
Off Topic Discussion / Re: Pizza browning
Last post by zombie no.one - April 02, 2026, 02:10:46 AM^^ I'm assuming you mean 'corn' as in what we call 'sweetcorn', i.e. the little yellow nuggets? yes that's often on pizzas here. I'm a fan
just remembered my first ever job was in a chinese takeaway which for some reason also did pizzas. the dough bases were ready made but we had to do everything else. some of the ones I ended up coming out with were terrible! burnt a few as well... never had any returned though, I think most customers ordering a pizza from a chinese takeaway were probably drunk
just remembered my first ever job was in a chinese takeaway which for some reason also did pizzas. the dough bases were ready made but we had to do everything else. some of the ones I ended up coming out with were terrible! burnt a few as well... never had any returned though, I think most customers ordering a pizza from a chinese takeaway were probably drunk
#65
Off Topic Discussion / Re: Pizza browning
Last post by HappyGilmore - April 02, 2026, 01:33:34 AMQuote from: claws on April 01, 2026, 04:03:35 PMSo, I dunno if this is 'popular' as I don't live in the UK, but a few people I follow on social media (Instagram, YouTube, Facebook) who live there...apparently corn is a popular pizza topping. And that bothers me.Quote from: zombie no.one on April 01, 2026, 05:05:53 AMfav varieties?
I'm a classic pepperoni, mushroom + green peppers guy, but also dig a hawaiian ham+ pineapple as well. (pretty much the only 'sweet and savoury' combo of any food that I can tolerate tbh... I cannot stand sultanas in curries. actually makes me retch. caramelised onion is another instant no-no)
love chicken but not generally into chicken on pizza. not sure why, just seems wrong. not a fan of anchovies either really, too salty
From watching UK peope & pizza videos on youtube, many like to drizzle hot (spicy) honey on their pizza. Is that a popular UK thing? I am intruiged though, and might have to try that.
#66
Off Topic Discussion / Re: Pizza browning
Last post by zombie no.one - April 02, 2026, 01:28:00 AMQuote from: claws on April 01, 2026, 04:03:35 PMQuote from: zombie no.one on April 01, 2026, 05:05:53 AMfav varieties?
I'm a classic pepperoni, mushroom + green peppers guy, but also dig a hawaiian ham+ pineapple as well. (pretty much the only 'sweet and savoury' combo of any food that I can tolerate tbh... I cannot stand sultanas in curries. actually makes me retch. caramelised onion is another instant no-no)
love chicken but not generally into chicken on pizza. not sure why, just seems wrong. not a fan of anchovies either really, too salty
From watching UK peope & pizza videos on youtube, many like to drizzle hot (spicy) honey on their pizza. Is that a popular UK thing? I am intruiged though, and might have to try that.
I dunno if that's popular but I did have a readymade frozen one a couple of years ago which had spicey honey... but that's the only time I've ever heard of it as a thing though
#67
Off Topic Discussion / Re: Alex's even longer post th...
Last post by Dr. Whom - April 02, 2026, 01:26:12 AMQuote from: Alex on March 31, 2026, 03:27:00 PMThe stuff I collect is a rather awkward scale, 1:56 which is a terrible scale for gaming and I truely do not understand why it has become the most popular size. I could have understood it more if it'd been at the same scale as the most popular model railways for getting terrain and buildings.
I blame it on the people who want to play skirmish games in 28mm (mostly the Bolt Action crowd). Over the past decades I have noted a steady move away from massed miniatures to toy soldiers. Is this the influence of GW, or are gamers growing older and can't see 1/300th as well as they used to?
I agree that 1/56 is too big to fit comfortably on a table. I do like the scale for modelling though. You can get a lot more detail in than in 1/72 and it doesn't take up as much space as 1/35.
#68
Good Movies / Re: Recent Viewings, Part 2
Last post by Dr. Whom - April 02, 2026, 01:01:23 AMQuote from: M.10rda on April 01, 2026, 08:15:06 PMthanks!Quote from: Dr. Whom on March 31, 2026, 02:38:36 PMIn case you're interested in the real life Soviet mutiny (which was a lot more chaotic), some shameless self promotion: https://order-of-the-jackalope.com/mutiny-on-the-storozhevoy/
#69
Off Topic Discussion / Re: Pizza browning
Last post by HappyGilmore - April 02, 2026, 12:03:49 AMSauce in general for pasta? I usually stick to a basic Hunt's, honestly.
But it also depends on the type of meal I'm having, if there's meat in the pasta, seafood, etc. I'll change it up. A lady I used to work with was an older Italian lady who made her own sauce/gravy, and it was delicious. She had a process. But she's retired and moved and stopped doing it.
Pizza sauce, it really depends on the place. There's two big rivals on the boardwalk in Wildwood New Jersey. Mack's vs Sam's. Sam's is consistent, great dough and cheese, a whiter based cheese, but the sauce is a bit 'sweet', but meshes with the rest fine enough. Mack's uses a brighter yellow cheese, and they undercook the dough, but the sauce is a saltier flavor that works and it's greasy.
But it also depends on the type of meal I'm having, if there's meat in the pasta, seafood, etc. I'll change it up. A lady I used to work with was an older Italian lady who made her own sauce/gravy, and it was delicious. She had a process. But she's retired and moved and stopped doing it.
Pizza sauce, it really depends on the place. There's two big rivals on the boardwalk in Wildwood New Jersey. Mack's vs Sam's. Sam's is consistent, great dough and cheese, a whiter based cheese, but the sauce is a bit 'sweet', but meshes with the rest fine enough. Mack's uses a brighter yellow cheese, and they undercook the dough, but the sauce is a saltier flavor that works and it's greasy.
#70
Good Movies / Re: Recent Viewings, Part 2
Last post by M.10rda - April 01, 2026, 08:47:52 PMFRAGMENTS OF SEEKING (1947):
Wow, this hit the spot this month amidst a lot of mediocre and terrible films: an early short from Curtis Harrington, who went on to make a lot of middling-to-very good (and odd) horror movies in the 60s and 70s, that demonstrates succinctly and compellingly that Harrington was capable of greatness he otherwise never quite achieved. (I haven't seen all of his features but I'd be surprised if any were This only full-length!)
An overdressed bespectacled man roams the sunny exterior of a hotel resort as well as its deeply shadowy interiors. He seems to be following/spying on an elusive young woman - or, is he actually gravitating around a hunky dude? In classic Greek fashion, our protagonist eventually Gets Too Close and Sees Too Much - about himself! - in a very surrealist fashion. If you don't like Art School Student Art Films (tm), you may be less impressed w/ FRAGMENTS OF SEEKING than I was. As a former Art School Student who made lots of Art School Student Art Films and saw a whole lot more during undergrad, I know good ones from bad ones. If this played during an end-of-semester screening, I would've given it a standing ovation.
Harrington is remembered warmly by horror movie fans and queer scholars, yet FRAGMENTS OF SEEKING feels a lot more seminal than his other works - and, for its time, nearly unique. The precedents for FRAGMENTS OF SEEKING are Cocteau's BLOOD OF A POET and Deren's MESHES OF THE AFTERNOON but that's about it. The films that seem to necessarily follow FRAGMENTS OF SEEKING are legion, whether the filmmakers had seen it or not. Clearly these include Wood's FINAL CURTAIN and GLEN OR GLENDA (we might assume Wood hadn't seen this, but who knows), Cronenberg's NAKED LUNCH, ERASERHEAD and BARTON FINK, some Gaspar Noe (a hallway is identical to the infamous one from IRREVERSIBLE), and likely many more. The film's resolution precedes a crucial Escher-like visual motif in FIRE WALK WITH ME - not the one that Lynch borrowed from Bava, but the other one. For what it's worth I bet Emerald Fennell also likes FRAGMENTS OF SEEKING.
4.5/5 Historical.
Wow, this hit the spot this month amidst a lot of mediocre and terrible films: an early short from Curtis Harrington, who went on to make a lot of middling-to-very good (and odd) horror movies in the 60s and 70s, that demonstrates succinctly and compellingly that Harrington was capable of greatness he otherwise never quite achieved. (I haven't seen all of his features but I'd be surprised if any were This only full-length!)
An overdressed bespectacled man roams the sunny exterior of a hotel resort as well as its deeply shadowy interiors. He seems to be following/spying on an elusive young woman - or, is he actually gravitating around a hunky dude? In classic Greek fashion, our protagonist eventually Gets Too Close and Sees Too Much - about himself! - in a very surrealist fashion. If you don't like Art School Student Art Films (tm), you may be less impressed w/ FRAGMENTS OF SEEKING than I was. As a former Art School Student who made lots of Art School Student Art Films and saw a whole lot more during undergrad, I know good ones from bad ones. If this played during an end-of-semester screening, I would've given it a standing ovation.
Harrington is remembered warmly by horror movie fans and queer scholars, yet FRAGMENTS OF SEEKING feels a lot more seminal than his other works - and, for its time, nearly unique. The precedents for FRAGMENTS OF SEEKING are Cocteau's BLOOD OF A POET and Deren's MESHES OF THE AFTERNOON but that's about it. The films that seem to necessarily follow FRAGMENTS OF SEEKING are legion, whether the filmmakers had seen it or not. Clearly these include Wood's FINAL CURTAIN and GLEN OR GLENDA (we might assume Wood hadn't seen this, but who knows), Cronenberg's NAKED LUNCH, ERASERHEAD and BARTON FINK, some Gaspar Noe (a hallway is identical to the infamous one from IRREVERSIBLE), and likely many more. The film's resolution precedes a crucial Escher-like visual motif in FIRE WALK WITH ME - not the one that Lynch borrowed from Bava, but the other one. For what it's worth I bet Emerald Fennell also likes FRAGMENTS OF SEEKING.
4.5/5 Historical.