This post is a zombie. 🧟♀️ Pick one of the answers to see if you were bit or not. (There are 5 bite results out of 12 under the cut.) Best of luck. My deadeye is awaiting to meet any infected at the entrance of camp.
God I love animation. I love it for the way it can bring anything to life beyond the constraints of boring ol' reality, but also the ways that it's inextricably linked to, and draws on the conventions of live-action film-making.
So fuck it, let's look at how Hayao Miyazaki straight up copies some camera framing techniques from his predecessor and the other most influential Japanese filmmaker of all time, Akira Kurosawa! (Kurosawa really was the master of framing scenes around his characters, so he's a great source of inspiration)
(btw, this is a screenshot from this TV special where the two met for the first time just after the release of Kurosawa's final film. It's pretty interesting, and also very cute how nervous Miyazaki seems to be to meet one of his idols.)
Specifically, how the two each choose to break the 180 degree rule (well, not technically 'break' in the case of Kurosawa) to show their protagonists' changing destiny in "Throne of Blood" and "Princess Mononoke".
For anyone who doesn't know, the 180 degree rule is a basic film-making rule of thumb which states that in any scene where two characters interact, you should draw an imaginary line between them and the camera should always stay on one side of that line.
("In the Mood for Love" - Wong Kar-wai)
This way, one character is always looking to the right of the camera, the other is always looking to the left, and the audience doesn't get confused by the geography of the scene. Crossing this line can be disorienting, but when done intentionally, it can convey a paradigm shift of some kind in the scene.
In this scene from "Throne of Blood," (a feudal Japanese retelling of Macbeth) Washizu's wife Asaji discusses tactics with him and tries to convince him to aspire to the throne and to assassinate his lord Tsuzuki while he sleeps.
As two servants appear to notify them that Washizu's sleeping quarters are prepared, the camera dollies left and around the characters' backs. This camera movement is motivated by the motion of the servants' torches outside the room, but it also signifies a change in Washizu's outlook.
Washizu is completely silent for most of this scene, contemplating his wife's advice. But as the camera slides behind his back and across the line of action, the scene is now re-framed, illustrating his change in perspective.
He's been convinced and the trajectory of his life is about to change - and now, facing away from the camera, is the time for action.
Because the camera slides smoothly across the line, Kurosawa isn't technically breaking the 180 degree rule. Miyazaki on the other hand, takes it a little further.
The complimentary scene in Princess Mononoke comes near the start when the wise woman of the village reads Prince Ashitaka's fortune after he's cursed by the wild boar spirit. She tells him that it is his fate to leave the village and travel to the west, where he may be able to lift the curse on his arm. The trajectory of Ashitaka's life changes in this moment too. As he accepts his fate, the change is symbolized by him cutting off his hair, but also by the camera jumping the line.
Throughout this dialogue scene and even as he cuts his hair, the simulated camera sits just slightly to the side of Ashitaka's left shoulder.
But once it's done, for the final shot, the scene is reframed and we jump to the other side, where Ashitaka is now looking to the right of the camera instead of the left.
Making the camera dolly across a scene like Kurosawa's version in 2D animation is no simple task, so this transition with a simple cut is in a way subtler, in another way a bit more jarring, but it conveys the same meaning.
This is the moment when our protagonists make the choice to embark on a new destiny and re-frame their lives.
This has been an excerpt from a short video essay I made a while back, which not many people watched. I think this is at least in part due to my failure to package it well, and it seems you tumblheads like this animation/cinematography analysis stuff, so this is an experiment to see if, with the help of y'all, and a new title and thumbnail, it's at all possible to give this video a second wind in the eyes of the Youtube Gods!
So if you found this interesting, I'd appreciate if you checked it out! Thanks for reading!
(PS beans and rice combine into the perfect protein. Nice cheap way to keep your nutrition reasonably intact)
How to Treat A Bean Right, Because Recession
There is a whole wide world of different beans and legumes, from the humble navy bean stewed down to maximum heartiness to the elegant black lentil tossed in a lemon and dill vinaigrette topped with poached salmon. Unfortunately I see a ton of people just dumping some beans out of a can onto a plate and wondering why their McDonald's cued palates can't stand them. My dudes, beans are a staple in nearly every culture and they didn't get that way by unseasoned tinny chalk balls. Here's how to bean.
Selecting Beans
Beyond skipping over the canned when you can, not all dried beans are created equal. While they have a super long shelf life in regards to safety and not inculcating anything that would give us a food born illness they have a shelf life of about one year max in terms of quality. This means that the dusty bag on the bottom of the shelf in a suburban grocery store full of non bean eaters might do you wrong unexpectedly. Cooking will take longer, they may never actually get creamy, you may have a lot of withered "floaters" that never soften. Your best bet (in the USA) is to hit up stores that cater to Hispanic populations or vegetarians. Bulk bins are a great sign but not 100% necessary. A Mexican grocery store near me has bulk bins of pinto, black beans, and occasionally mayocoba as well as fresh(!) chickpeas on occasion. A trip to whole foods or a natural food store will net me cannelini beans or great northern beans and a whole rainbow of lentils that even when buying fancy pants organic are still cheaper than almost any other food staple. Have an Indian or Ethiopiangrocery store near you? Stock the heck up, and grab spices while you are there. More on that later. The only beans I really buy at big box supermarkets are ones that have them stocked near the middle height of the shelf (spots reserved for higher turnover items) and bags of 15 Bean Soup.
Bean Prep
Once you have your beans look them over a bit before you cook them. A quick rinse in a large bowl of water to get any dust or dirt off, make sure there are no small stones mixed in, and toss any withered up floaters you see.
I have taken a lot of J. Kenji Lopez-Alt's great research and food science to heart and he and Daniel Gritzer have a pretty exhaustive bean guide up on Serious Eats if you want the chemistry but the short take away is you only need to soak thicker skinned beans, soaking can take away some of the quality variability if you don't know if the beans are fresh, soaking can leach away flavor and nutrients of thin skinned beans like black beans, and you should cook your beans with salt.
If you are soaking you want to put your beans in a large container like a bowl or a Cambro, and cover them with cold water that is about twice their height. If you have an inch-thick layer of beans you want two inches of water above them. Let them sit 8 to 24 hours then cook them up.
Don't add acid until after cooking, and if your tap water has a low pH to where you find beans don't seem to get tender you should cook them with a smidge of baking soda. Start off with half a teaspoon per pound of beans in order to not effect the flavor too much, and adjust as needed to figure out hour much you need depending on how hard or soft your water is. (Most people will not have to adjust their water pH though, this is just outlier troubleshooting.)
Bean Cooking Methods
My Granny knew what was up with pressure cookers. And now that they are improved so much with new model stove top ones and electric ones like the Instant Pot where the risk of blowing beans into your ceiling is negligible it's one of the best investments for any home cook, even outside of the bean diet. If you don't want to get one though you will need a large pot with a lid on the stove or a dutch oven in a 250F oven with the lid slightly offset
Pressure cooking lets you skip soaking without consequence more than any other method, even with older beans. You don't have to worry about evaporation while cooking. It gives you the maillard reaction throughout the liquid unlike a dutch oven which only accomplishes it on the perimeter (and not at all with the slow cooker), and it's fast. With an electric one you automate the entire process as well.
Pressure cookers allow less evaporation so you will want your bean to water ratio to be less than other methods but soaking comes into play. I'm about 900 feet above sea level. For soaked beans I cover them with one inch of water above the level of the beans, for unsoaked I cover with two inches of water. If you are at a higher altitude unsoaked beans might require more water. For pots and dutch ovens two inches over soaked beans and three inches over unsoaked will be adequate.
Timing will depend on the bean and the method. Smaller beans cook faster, soaked beans cook faster. They're done when they are creamy inside and firm outside with few exceptions such as red lentils. THe best way is to just check the package or google what type of bean for which method you are using
Bean Seasoning
Here's the real rub for me and my real inspiration for writing this. Y'all under season your beans. Entire wars weren't fought for spice trade routes just so people could
forget what a bay leaf was. Your basic template for flavors is going to be Aromatic + Cooking Liquid + Acid. I know it sounds like a lot going on, but frequently one ingredient can cover multiple elements and just two our of three elements will take you far.
Aromatics
• Charred onions or caramelized onions • Mirepoix or trinity • Minced garlic and/or ginger • Fennel • Herbs such as bay leaves, rosemary sprigs, thyme sprigs, sage, cilantro, parsley, oregano, epazote, tarragon • Spices such as cumin, cloves, cardamom, turmeric • Spice blends such as garam masala, Cajun seasoning, Indian curry powder blends, BBQ rubs, Berebere • Chilis. Jalapeno, serrano, dried guajillo, canned chipotles in adobo, hatch chilies, canned diced green chilies. Just chilies.
Cooking Liquid
• Stock or broth is bare minimum. Get Better than Bouillon or a similar concentrated stock paste if you don't want to make your own but if you ever buy a rotisserie chicken you should really try making your own. l've used miso paste before when I had nothing else on hand. • A few shakes of Liquid Smoke. • Canned diced tomatoes (with or without chilies) • Some shakes of Fish Sauce AKA Nam Pla • A bit of Worcestershire • A glug of wine • Some beer (maintenance mode)
Acid
Once it's finished cooking a little acid can go a long way. A splash of vinegar, a squeeze of lime or lemon, hot sauce buffalo sauce, and suddenly the dish has new heights and depths.
[ HEADS UP FROM ALT TEXT ADDER: DO NOT ADD ACID WHEN COOKING IN A CAST IRON POT. It will react to the material and make everything taste nasty. This includes tomatoes! ]
Bonus
A bit of chorizo. Nduja. Some thick smoked ham, or even a bone from a smoked ham. A few sausages. A smoked turkey leg. Tasso. Andouille. A few slices of diced bacon. If it's meaty and salty and you don't have enough to make a meal of it use it as a flavoring agent in beans,
Storing Cooked Beans
Fridge 'em for 5 or 6 days without issue in a covered container or freeze them. Beans freeze wonderfully and you can bulk cook these, put some in a quart ziplock bags and freeze them up to 6 months. This is a great way to cycle through different flavors or types if you are getting burnt out.
Bean Flavor Combos
• Black beans + bell peppers, onions, garlic + bay leaves
• Black beans + onions + orange peel + all spice
• Black Beans + cumin and onion + cilantro + lime
• Pinto beans + onion and jalapeno + cumin and epazote
Reblogging the Alt Text version and adding two links I took from other reblogs:
The first is an FDA advisory basically saying that you shouldn't use a slow cooker on beans because they won't reach a temperature high enough to break down natural toxins found in some beans. They also state that dried beans should be soaked for at least 5 hours before boiling for at least 40 minutes (to neutralize the previously mentioned toxins).
The second link is the reddit source:
I also recommend going into the reblogs because there are a bunch of recipes and tips, including ones for people on digestive restrictions.
Victor Frankenstein after achieving the impossible and building a fucking person from scraps of the dead: Oh god, ew, ew it's ugly! Yucky! Yucky! Gross! Ew! Ew! Yucky! Yucky! Gross! Ew!
something something extremely sexy when magic users resort to physical violence. yeah i have the power of god and anime on my side but i also have THESE HANDS. i cast Punch You In The Face. i take my magic staff through which i channel the vast energies of the elements and the cosmos and i cast Severe Concussion And Skull Fracture. casting time for xenoglossy too long, chose the quicker route of Stab You In The Throat.
Barbarian's House @leksisbarbarian - Tumblr Blog | Tumgag
theartofmadeline
s-u-f-j-a-n-s-t-e-v-e-n-s
discoholicmusic
turnnoffyourmind
sugurugetos
origamiaround
