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Captain America (1990)

This film in the eyes of any fan of comic books is bad and bad I mean technically fails to convince in its staging and reminds us of other films or TV series , based on Super-Heroes that are inedible (Spiderman 1980).

The story goes that after being frozen for decades, the super-soldier Steve Roger returns to wear the costume of Captain America, to confront his archrival Red Skull.

is curious to make a movie based on a character from Marvel comics publisher, knowing that less than one year are trained by Tim Batman Burton with a box-office success, the explanation below.

To understand why it was not a success the director Albert Pyun mentioned his experience in directing the film "Captain America". He said he was pushed side for two years because quote "it was the film that the studio wanted to do, more so the study was having financial problems and this affected the production." He said the hardest part about shooting the film was that it lacked adequate funding. Pyun recalled, "It's very difficult to make a movie, when there were times when I really had no money in the bank.. All this had an impact from the choice of actors to the special effects.

The film was never released in U.S. theaters, but was released internationally mind.

Before you begin to make the film, there were some production to the head of Marvel Comics Stan Lee who they insisted it was a good idea to film. Time after Lee wrote a letter to the editor Pyum saying "he did so well and so exciting that everyone in the audience [in the pre selection Release] kept clamoring for more," predicting that a sequel would

Facts:

original mask used had holes that allowed Matt Salinger show off their ears, but this produced an uncomfortable irritation caused friction. the solution was incorporated plastic ears.

Renowned actor Ned Beatty appeared in a film of super-heroes (Superman), Superman The Movie (1978) and Superman II (1980) as Lex Luthor's companion Ottis.

Before Salinger was given the role, both as Arnold Dolph Lundgren Schwarzenegger to play Captain America. However, the accent of Arnold Lundgren played against and was busy filming The Punisher (1989). On the other hand Val Kilmer was also considered for the lead role, but declined in favor of The Doors (1991).

The two guys at the beginning of the film to mention Namor the Sub-Mariner and Human Torch, two series of the same company that Captain America 1940.

two different actors was considered for the role of Captain America. One for a weakling Steve Rogers and the other for superhero Captain America, but decided on an actor who could play both roles.

Starring:

Matt Salinger ... Steve Rogers / Captain America
Ronny Cox ... Tom Kimball
Ned Beatty ... Darren McGavin

Kolawetz Sam ... Fleming

General Scott Paulin ... Red Skull / Army Medical

Kim Gillingham ... Bernice Stewart / Sharon

Technical Details

Director: Albert Pyun
Writer: Joe Simon (characters), Jack Kirby (characters)

Duration: 95 min.

Country: United States

Images:

;

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Chocolate crackers Whole Kitchen

bad I have used to send my children to school in the lunchbox of a variety of cookie I'm trying to rotate on a weekly basis, this is the perfect excuse to "test" new recipes ... my guinea pigs always ready to "cooperate" with the experiments.

books devoted to this theme there are many, I can recommend 2 that I love one is Cookies Williams-Sonoma recipes very simple, all photographed and very reliable, the other is called Rose's Christmas Cookies by Rose Levy written Beranbaum (same as The Cake Bible, The Pie and Pastry Bible, The Bread Bible and Rose's Heavenly Cakes) that is perhaps a little more complex, with recipes more elaborate and more ingredients but very detailed explanations which includes not only the table of ingredients but their conversions measures volume and weight (in ounces and grams), a brief description or the cookie or its history and method of preparation (if food processor with mixer or by hand), in addition to tips and ways of conservation. If you've ever read any of his books will be familiar with the meticulous way of explaining and teaching each prescription, for the most practical may not be the book should Quick and easy to resolve, to change the cookies are great, all I've tried so far have gone really rich.

For those who do not want to fill with books having at hand the Internet, then I recommend the website marthastewart.com Martha Stewart / cookie-of-the-day where there is a recipe for each day , get some insurance there to inspire them.

Today I present these rich chocolate crisp cookies taken from Williams-Sonoma are very fast:

Ingredients:

90 g butter 60 g dark chocolate chopped

250 gr sugar 1 egg

1 tsp vanilla essence

125 gr all purpose flour

20 g

cocoa powder 1 / 2 teaspoon baking soda

1 / 4 tsp salt 60 g

powdered sugar

Melt over low heat

butter and chocolate. Transfer this mixture to mixer bowl and cool to lukewarm, add sugar and mix. Add egg and vanilla, beat until fluffy, a bit. Apart

Sift flour, baking soda, cocoa and salt. Add chocolate mixture and mix gently until everything is incorporated. At this point, cover and refrigerate at least 1 hour.

Preheat oven to 375 F (190 C). Take portions of dough and make balls as 2cm, rolled in powdered sugar and place on baking sheet separated from each other because they grow and expand in the oven. Bake for about 15 minutes until seen as ruptured when removed from the oven even seem soft but will harden as it cools. Save

tightly sealed cans

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Review: Mahou Shoujo Magical Madoka

Hello!

already some time ago that we published. We have been busy announcing more notes and news on Facebook and Twitter. Is it the end of the Blogs? I hope not. But the reality of things is that it moves at great speed and we must keep up. It's hard with the limited time in a blog detailing many events, but I do not want to stop doing, so I'm translating right now is the opportunity to continue doing reviews of Anime. This, primarily to share and recommend something not often seen on our continent. Dare stories. Stories that seek the audience to see more trite themes and formulas that prove they know who will live at least a few seasons, or already know how to generate income. That's the beauty of Anime. I will not deny it like everything else, there are a series of Anime which are also looking for proven formulas, as in other countries, but others seek to break paradigms and who dare to go further.

Such is the case in this series that began in Japan on January 6 and still continues to be transmitted, with 8 episodes to its credit (the day when I do this review) for a total of 12. Which honestly, I hope to do more.

At first instance, the story is typical, harmful and boring. A girl, named Madoka that is not popular at school, and his group of friends that are not desert the last coca. One day, a "pretty" magical creature, named Kyobey, appears to them (in a rather conventional) and offers them "magical girls" in exchange for granting them a wish. Also, they meet with their "mentor" a beautiful blonde named Mami Tomoe. The what and take some time as "Magical Girl"

Also, a strange figure who appears to be the opponent of Madoka, Akemi Homura name comes on the scene to warn girls about the danger of becoming "Magical Girl." Madoka believes that it is a cheap trick and ignored warnings from Akemi.

Everything seems "icing on the cake" Both Madoka and her friend, Sayaka Miki, spend their days off to design the perfect wish it will cost to have the responsibility to make their clothes in exotic clothes and magical devices to remove large their hands to confront their opponents, the witches. Madoka has not decided to be desired, while Miki, wants to cure her childhood sweetheart, who after an accident, loses the sensitivity of his left arm, losing the ability to play the violin. Sayaka daily visit to Kyousuke to encourage and strengthen him.

Why am I telling a story so common? Because it is here that the Machiavellian turn of the writer, Gen Urobuchi the fatal shot gives a tender story, transforming it into a dark and sad journey where nothing is what it seems. Just when Madoka, accompanying Mom on a witch hunt, and is determined to become "Magical girl" Mom is brutally murdered by the witch, leaving the helpless girls. Akemi has to enter the scene to save their lives. There, he and Madoka Miki they realize that to truly be "Magical girl" is not fun. It is a path of loneliness, and sadness where every day they have to invest much of his life to prevent witches consume the humanity of people. Not only that, the price to be paid to be "magical girls" is much higher. This, without mentioning that grants wishes Kyubey not always go well, creating more desolation and hatred than happiness. Is it a desire so worth selling your soul?

Despite this and in a fit of shame and sadness, Sayaka decides to ask the Kyubey wish, as long as his childhood sweetheart, Kyousuke, touch. Sayaka thus becomes "Magical girl" and begins the transformation of Miki. A cute girl, optimistic and positive, to be sad, suspicious and insecure that lurk in the fine line between sanity and insanity. Especially when he realizes that even Kyousuke appreciates the compliment of his miraculous healing. Sayaka enters a tremendous depression that treats only hurting the love of his life ... And more.

This series, breaking paradigms, creating new rules and leads the characters to the confines of our own society depreciated. Of our beliefs and above all, our values. We are so fragile, as Kyubey says. "I just take away the burden of their souls"

definitely a series that is well worth seeing. I leave the league so they can see the chapters. Dar click here .

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February

Whole Kitchen Dulce in its proposal for the month of February we invited to prepare a classic French Cuisine, Crepe.

I love the proposal this month, the pancakes are delicious, easy to prepare and very versatile. The possible combinations are as varied as your imagination, because they go well with everything, whether sweet or savory.

My very simple idea: chocolate crepes, filled with fresh strawberries and cream .... and that marriage between chocolate cake and strawberry is very old, and the strawberries with cream, then the result of the combination of the 3 is very predictable smooth, refreshing, delicious. Whole Home Kitchen thanked dessert today.

Here is the recipe for chocolate crepes Osvaldo Gross (one of my favorite pastry), leaving about 12 crepes.

Ingredients

90 gr flour 15 gr cocoa

bitter

1 tbsp caster sugar 300 cc

milk 1 egg 1 egg yolk

1 tablespoon vanilla

Procedure:

Sift flour with cacao. Mix powdered sugar, milk, egg yolk and essence, form a homogeneous paste without beating. Let stand for at least an hour in the fridge. Make the crepes

in nonstick skillet.

Cut several small boxes strawberries, whipped cream mixed with whipped point (stiff peaks) with icing sugar to taste, fill, decorate with cream swabs.

My advice:

When we go to draw up Pancakes devoted only to this, the process is very fast and if we neglect one second the switch can burn or point.

Trying to find a bucket that contains the exact amount (or at least enough) of mass needed to cover the bottom of our pan, so we avoid having to return the surplus to the package containing the dough and we are more lovebirds. Keep

about a paper napkin and rubbed with oil every 2 or 3 crepes give a pass to the pan.

Quick Move the mixture into the pan to distribute the dough evenly as possible in the background, and only we can remove them without breaking them flip and cook briefly CREPES ARE NOT CRISP

If you want a prettier presentation as to cut edges of the crepes have, I do it with a short pizza if so I'll give you a square (as in my presentation) or a ring cutter (if you want to keep in its traditional form). Finally
according to experts crepe pan must be unique for that purpose, no lava (is supposed to heal) and if be necessary only passed a damp washcloth to remove traces of old pancakes.

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I think all we have ever made oatmeal cookies I remember as a child ... were together with the "chocolate chips" the first I learned to do. Then I was trying other combinations oatmeal-chocolate, oatmeal-cranberry, oatmeal raisin, oatmeal, nuts etc., When I thought I had already tried enough I found versions them.

I think are the most delicious oatmeal cookies I made, I insist that the evidence is light, crisp, with a subtle presence species that will add that not-being-that which transforms them into a dangerous addiction, if I have to choose a single recipe for oatmeal cookies CERTAINLY take this. Is adapted from Williams Sonoma

Ingredients:

125 gr of butter

unsalted 125 grams of sugar

105 grams of brown sugar (moscabado, dark brown)

1 egg 1 tsp

vanilla 125 grams of flour without leavening

1 / 4 teaspoon baking soda

1 / 4 tsp ground cinnamon

1 / 4 teaspoon ground nutmeg

1 / 4 tsp salt

140 g rolled oats 75 g

pecans or walnuts, chopped (not ground)

Melt the butter in a saucepan over low heat with wooden spoon, add the two types sugar and remove from heat. Add the lightly beaten egg and vanilla, mix well and set aside.

Moreover Sift flour with baking, spices and salt, mix them together with butter, rolled oats and pecans. Stir well, cover the container and refrigerate at least 1 hour.

Preheat oven to 350 F. Prepare a tray with baking paper or silicone mat and put the mixture by spoonfuls, making sure there is enough space between them.

Bake about 15 minutes taking care not to brown too much for not take a bitter taste.

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Muffins Oatmeal Cookies

Recently I have been experimenting with recipes for muffins but salty ... and I'm really happy with the result. I seem ideal to accompany a light dinner, soup, salad, perfect for a snack if the craving is for something rather salty, or even for breakfast with some cold meats or cheese. I occurs can also be great to replace usually put bread on the table accompanying the meal, or as appetizers (snack, appetizer) if we use a mini muffin snack.

processing technique is simple and applies basically the same as already explained for Sweet Muffins (the 2 bowls: dry and wet, then rapid incorporation of both elements being careful not to over-mix so there is no gum), part of the fat should be olive oil adds flavor as well as soft, and add flavor as cheeses, meats, herbs, spices etc.

infinite combinations ... my favorites so far:

Cheddar Cheese (or another flavor intense yellow with some chile and sesame seeds)

Bacon (bacon, bacon), crunchy cheese gouda, edam, gruyere or similar (pictured above)

spinach or chard with basil pesto and mozzarella (the green you see in the pictures, divine)

Cheese goat with tomato confit.

caramelized onions and Swiss cheese and blue cheese

herbs

Polenta (maize) with fresh herbs.

other ingredients I have in mind to try new combinations such as feta cheese, smoked salmon, olive tapenade, and they comment that is.

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salty crunchy almonds with chocolate threads

Looking for options simple and quick cookie recipe I came across this book Cookies Williams-Sonoma turned out to be delicious, in less than 1 hour and were ready and perfectly preserved in cans tightly sealed for several days. Are finite, crisp, delicate and tasty.

Here is the recipe for people who dare to make:

Ingredients: 125 gr

butter

unsalted 220 g brown sugar

1 egg 1 tsp vanilla

125 gr flour without leavening

1 tsp baking powder

1 / 2 tsp salt 60 gr

. While tiny chopped almonds.

100 gr dark chocolate (even decorate)

Preheat oven to 400 F (200 C). In a large bowl beat butter until cream, add sugar and continue beating until it is well integrated, the mixture should be very pale, soft and fluffy. Add egg and vanilla and continue beating a little more.

Apart Sift flour with baking powder and salt. Attach this to the butter mixture stirring gently, finally add the almonds.

With a small spoon mounds of the mixture placed in a tray covered with parchment paper or Silpat, spaced about 5 cm. between them. Bake until edges begin to brown more or less 10 minutes, let cool and decorate with strings of melted chocolate.

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Whole Sweet kitchen in its proposal for the month of January we invited to prepare a classic French cuisine, dough sheet. Macaron mania

This is my first participation in the Circle Whole Kitchen and will premiere with me one of the most delicate masses of pastry, the pastry .

The truth is that this mass so tasty you can perform many things, from cakes to vol-au-vents serves well to contain sweet or savory preparations, the technique is more complex repetitive, consisting of a mass base within which involves a significant amount of butter and bends and stretches to 6 times so that sandwiching butter go with the dough so that the baking is having the effect of mass separation of crunchy leaves.

I think the most common problem when working with this dough is that spending in each fold roller to stretch the dough out to us the butter and begin to be stuck or table work or on the roller. Maintain both the table and lightly floured roll is highly recommended, and also take care of the body temperature between folds, if this very "hot" butter melts and comes out easily when it is too cold butter gets tough , does not roll into the mass and can break. Personally, taking into account the temperature of my kitchen Soil let it sit in the fridge for 40 minutes between a "return and another." Another thing to consider is the orientation of the folds, one must be careful in the sense and "spin" that gives the dough each time we bring the cold to stretch and bend correctly to do so causes the baking, the butter out of the dough and the tray is filled with melted butter and dry puff pieces.

The quality of butter that is used is critical because it influences the final taste of our mass and consequently of the entire preparation. The good pastry does not support replacing the butter margarine, shortening, or pork, or any other fat hojaldrina. With the latest technology and applying either get the "effect" flaky but never the aroma and flavor that gives a rich butter.

first Here is the recipe for the puff pastry as it is published in CWK and then indications of what I prepared with it (I do except I reduced the amount 100 g butter internal).

Puff pastry

(Pierre Hermé)

Ingredients:

* 200 ml. cold water.
* 14 gr. fine salt (1 tsp.)

* 500 gr. quality butter at room temperature

* 150 gr. rich in gluten flour (bread flour)
* 250 gr.

purpose flour

Preparation:

* Put cold water and salt in a bowl and let this dissolve slowly. Bucket based on a 75 gr. butter. Place in a bowl the flour rich in gluten and running, add the salt water and then the melted butter, stirring regularly, but without kneading too.

* Form a ball, flatten between your hands, wrap in transparent films and let stand 2 hours in the refrigerator at about 4 º.

* Cut remaining butter into small pieces, place them in a bowl and soften with a spatula, until it has the same consistency as the ball.

* When the dough has rested enough, slightly Flour the work surface and spread the ball roll to a thickness of 2 cm, allowing more height in the center than at the ends.

* Roll the dough into a square angle with legs well and put the butter in the center.

* Fold the dough in three, to form a rectangular, has given the mass of the first "lap". Let stand 2 hours in refrigerator.

* Turn the dough 45 degrees, lay in a rectangle the same size as the previous three-fold as the first time (point 6), just give round 2. Allow the dough again for 1 hour in refrigerator pussycat. Repeat the process until you have done 6 laps, two by two, each time letting it sit 2 hours in the refrigerator.

* At every turn, mark the pressure of the fingers on the top of the mass to remember the number of turns made. Keep the dough in the refrigerator until you need to use it.

This dough is so tasty with just a couple of ingredients get a real treat, so I propose a simple Sacristan.

Ingredients:

1 recipe puff pastry beaten egg

paint

Sugar Almonds finely chopped but not powder.
powdered sugar (optional for dusting)

Preparation Once the ready-made puff pastry, let stand one or two days in the refrigerator, tightly wrapped in plastic.

Roll dough to a rectangle about 3 to 5 mm thick, glaze with beaten egg, sprinkle with plenty of sugar, sprinkle with chopped almonds rather petite pass smoothly roll over to both sugar and the almonds are well bonded to the dough, turn it carefully on the table sprinkled with sugar and proceed the same way on the other side of the dough.

Cut with a sharp knife strips 1 cm wide, take one end in each hand and twisting and turning to a corkscrew, place on tray with parchment paper or Silpat and chill for half an hour.

Bake for half an hour more or until golden brown and crispy

Sprinkle with powdered sugar (optional), wait to cool

keep well in a tightly closed container.

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got this beautiful book as a gift Christmas from my sister who lives in Montreal and although I have not started to practice I have delighted studying the recipes and recreated in the beautiful pictures of macarons of all kinds, colors and flavors.

The "macaron-mania is here to stay, just take a look at the amount of information available on the Internet, published books and so on., To verify that it is a global fever . In many cities already get boutiques to sell this delicacy just in Paris in the shops of Pierre Hermé people queue in Street to become a macarons. My sister tells me that in Montreal there are 2 stores devoted exclusively to one called macarons Point G Boutique and other La Maison du Macaron , the first sent me a sample (all delicious) , and are the pictures that I post this post, second I have the book and will soon start to experiment with combinations.

A year ago I learned to do and I must confess that after a couple of tries I managed to find the point of "macarronage" but so far I've only dared to do it in 5 flavors: ; classic filled with chocolate, mocha and passion fruit and white chocolate ganache filled with tonka beans (my favorite so far) as well as coconut and chocolate.

The ideas in this book are great, I invite you to stop by the website La Maison du Macaron to see the pictures not only of traditional macaroons, but the oval, square, and even dessert-style salted .... if you read that right there is a chapter on the macarons as appetizers (tapas, appetizers, snacks) while maintaining the same base combine fillers such as goat cheese with zucchini, foie gras with figs, avocado, olive oil, ham with melon, pepper and raspberry and smoked salmon with herbs. We will have to try to see how the combination but I say that at least the appearance is atomic.

There are 2 online tutorials for those who want to start in the art of macaron I think one good explanatory La Cuisine de Mercotte look at Le sucré macarons the link and get there explanations even in Castilian and the other on the spot Tartellete find a Macaron Tutorial is fairly well even in English.

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Babka ... DULCE DE MEREY PAST

Inside my guide got a sweet bread called Babka filling of plums (prunes Hungarian sweet bread), and although we did during the course IEPAN the teacher told us it was very tasty.

So with the idea of \u200b\u200btesting the Past Merey did with him sauce (I put a sweat with a little water, sugar and a little sarrapia grated) to soften a little but, then again a process until thick and spreadable jam. Elaborated

original mass replacing the cinnamon babka for sarrapia, after fermentation and the rest in a rectangle stretched thin, smeared with cashew sauce, then rolled, closed well and as the recipe was for 2 put one in a mold as Gugelhopf or Kouglof and the other wrapped it like a knot and placed in a rectangular container, painted after the break the egg and baked.

The aroma while baking to anticipate a good result ... but I say the taste and texture of these breads simply magical, soft, fluffy, fine, delicious ....

Although my guide lists it as bread Hungarian according to wikipedia is traditionally prepared for Easter Sunday in Poland, Lithuania, Slovakia, Belarus, Ukraine and western Russia. The traditional babka has some type of fruit filling, especially raisins, and glazed with a frosty fruity, Lesnar sometimes rum. The modern babka can be filled with chocolate or cheese.

Another version of babka is connected to the Jewish tradition of Eastern Europe. This version is made from a yeast dough pulls double stranded and usually cooked in a baking pan high. Instead of fruit filling the dough contains cinnamon or chocolate. Usually covered with streusel.

Finally I leave there I say more native version but no less delicious flavor to the South-eastern Venezuela

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Rich scones

In home eat scones at least once a month, preferably for Weekend breakfasts are delicious freshly baked and literally "flying" from the tray.

For those who do not know muffins scones are small round, square or triangular typical cuisine of the United Kingdom and from Scotland to its use both for breakfast and for lunch.

are basically a preparation of wheat flour, butter, cream or yogurt, with chemical leavening agent (baking powder and / or bicarbonate) that consistency crumbs mixing is achieved with a rather quick and not very intense.

are usually neutral flavor perfect to serve with jam, cream, butter, cheese etc but there are also sweet with the addition of raisins, prunes, apricots and salted nuts or cheese ; herbs etc.

The recipe I give you today is adapted from the book "Bread" Williams-Sonoma, and they were delicious.

CRANBERRY-ORANGE SCONE
470 gr. all-purpose flour 60 g sugar

2 1 / 2 tsp baking powder
1 / 2 tsp baking
1 / 2 tsp salt Zest of one orange

155 g cold butter 1 cup yogurt

140 g of cranberries (cranberries) or raisins 40 g dried apricots
Apricot diced

Preheat oven to 425 F.

In a bowl mix flour, sugar, baking powder, baking soda, salt and zest. Add cold butter and cut together quickly with a paste or 2 knives until you have a coarse-grained appearance.

Add the yogurt and fruit, stir quickly until it forms a sticky dough.

Dump the dough on a floured surface and with hands to incorporate everything, formed as a rectangle, fold it on itself, repeating the operation. Divide dough into two parts and bowling each round, stretching the dough a little with the help of a rolling pin to a thickness of 1 1 / 2 to 2 cm, cut 8 triangles from each slice and place on a tray covered with waxed paper. Brush with beaten egg and bake for 20 minutes or until golden.

If you want out of the oven can be bathed in a glaze made with a little orange juice and powdered sugar.

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Just recently I had the good fortune to taste the "cashew past", it was during the course of IEPAN bakery where one of the companions, who came from Puerto Ordaz, made his final work with this fruit. Then a friend brought me a few packs Ciudad Bolivar (they look like prunes but larger and wet, perhaps less wrinkled), to do my own tests, so I wanted to share a little of what I've researched this. Again this is one of those flavors lost in our country who have little access (at least those who live in Caracas) and the use of which little has been released, but not the seed of the famous MEREY.

The cashew (Anacardium occidentale), also known as cashew (in Spain), cashew nuts (in Uruguay, Argentina and Chile) , cashew (Dominican Republic), cashew (in Peru, southeastern Mexico, Colombia, Ecuador, Panama, Cuba and Central America), cashew in Venezuela, walnut India (Specifically, his seed, in the north and central Mexico), cashew (Puerto Rico) but is considered a nut, is actually the seed of a small tree 7 to 12 m high perennial, short trunk, thick and twisted, with many ramifications of extensive and deep roots.

The fruit of this tree consists of two parts: the seudofruto and walnut. The seudofruto is the result of the development of stem at a fleshy structure characteristic of this plant that subsequently mature walnut, and although there is little consumed, it is capable to take juice and to make jams, jellies, vinegars, spirits (something like a wine) and our Merey Past . As for the nut located on the outside the pseudo has kidney-shaped, hard and dry for about 3 to 5 cm, which houses the seed which commercially is almost as prized as the almond and even more expensive than this .

in Venezuela gets into the wild north of the southern state of Bolivar and Anzoategui and Monagas states, but little by little has been exploited in some herds, orchards and gardens.

As curious original name cashew comes from acashúm (Portuguese acajum ) from which derives the English word cashew.