So the discussion at https://tildes.net/~movies/1ar2/martin_scorsese_says_fight_back_against_comic_book_movie_culture_by_supporting_directors_like made me think about mainstream Hollywood way of movies versus - well everyone else? I am not even sure I like the term "arthouse" movies, because movies are movies regardless of the boxes we put them in, but for the sake of the argument movies that don't fall in the category of traditional mainstream storytelling. Is it just French artsy fartsy pretentious weirdness or is (quote) real cinema (unquote)?

I think my movie habits have been pretty average. I am not American, but most of what I have watched during my lifetime have been Hollywood productions. By a huge margin. In recent years I found myself going more and more bored with both movies and tv series from whatever the algorithms at the streaming services were pushing to me. Not that it was bad, just felt more and more like a product designed after a specific set of criteria aimed at my taste demographic. So I forced myself to break out of the bubble and watched movies totally outside my comfort zone with something I am sure the algorithms would never have recommended me. Started with movies by Kieslowski and Wong Kar-wai. And since then I feel like a whole new world of movies has opened up for me. Not that everything is magically great. There are still pretentious French movies that make me roll my eyes, but most of all it is something different. Story telling rules I thought couldn't be broken are thrown in the air and something completely unexpected appears on screen instead.

It takes some getting used to. I really struggled with a good deal of self-doubt whether I could actually understand these movies, because I have studied film theory or went to art school. At the end of the day it is really just about watching things intuitively and trying not to analyze everything or thinking about what things are supposed to mean, and be curious to why the movie does things that maybe the complete opposite of the film techniques I was used to from more mainstream movies.

This is not to bash at the Hollywood blockbuster way of filmmaking, because when that formula works - it really damn well works. But so can something completely different like Hlynur Pálmason's Godland, Haneke's Funny Games or Bujalski's Computer Chess - just to name a few of my recent very compelling movie experiences.

Have you watched any movies recently you want to discuss? Any films you want to recommend or are hyped about? Feel free to discuss anything here.

Please just try to provide fair warning of spoilers if you can.

My SO decided that she'd be a vegetarian after watching the most recent Avatar movie almost a year ago. I am the kind of person that will spend hours perfectly managing a charcoal smoker to make the perfect brisket and whose COVID hobby was making the perfect steak. I love chasing technique and incremental improvements. I hate instant pots and think making soups are boring- I want action and creativity rather than strictly following a recipe. I also enjoy cooking for others but cooking food I don't like to eat and don't like to make saps a lot of the joy out of it. This has been a challenging transition but I just wanted to share what's been working for me so people who are in a similar boat can survive, too, and hear what other people are doing to survive the transition as well.

1. Embrace the wok. Every meal from here on out can be a 1 pot mise-en-place made by action star. There is so much in making the perfect wok meal that it is crazy. Chinese cooking demystified is a great place to start, as is Kenji's book "The Wok." This single-handedly made me realize that I, too, could love cooking vegetarian.
2. To add meat flavor and texture into your meal without MSG, embrace the mushroom.
3. Wheat-started ferments are the next level down on the umami flavor chart without a lot of the vinegar of lacto-fermentation. Fermented soy beans are dope as are various fermented chile peppers (both korean and sichuan are delightful in different ways).
4. To add meat flavor into your meal without MSG, fermented everything is your friend. The Noma Guide to Fermentation is a great place to start and the pao cai pickle jar is the easiest way to have that on hand if you aren't eating pickles every day. Fuschia Dunlop goes into great detail on that in the Food of Sichuan.
5. "Alternative meats" never work if the meat is not the centerpiece of your meal. For example, impossible or beyond pork does not work ever in a pork fried rice because fake meats don't have the required fat content. Personally, I also really taste the pea protein flavor and have given up on them entirely. Use fresh mushrooms instead. Vegetarian mapo tofu isn't omitting the pork but rather adding wok-fried diced oyster/shitake/enoki/chanterelle mushrooms (removing some moisture is key- mushrooms have a lot of water in them) and increasing the amount of oil used since the mushrooms are so absorbent. Basically, impossible meat is impossibly bad- embrace vegetarian meals and their offer of totally unique flavors and textures.
6. A Nakiri or Usuba and a thousand little stackable steel mixing bowls makes the prep experience a lot better. Also, those bowls are like, $2-3/bowl at restaurant supply stores- don't buy them at amazon or walmart. Online restaurant supply stores offer similar prices+shipping.
7. When making dishes, particularly in a wok, your dish can still have fish sauce and other peoples' can have chinese light soy sauce or japanese soy sauce. BTW- another umami bomb- fermented sauces. Thai fish sauce or garum analogues are for you and soy sauce is for your vegetarian buddies.
8. There do exist good vegetarian broths that can mimic the flavor but not the gelatenous texture of a homemade chicken stock. AFAIK the only way to come close to that homemade broth mouthfeel is to thicken the soup in a finishing step with some type of flour (white wheat, teff, arrowroot, whatever you have on hand!). My greatest broth successes have involved a mirepoix, shitake mushrooms, piles of garlic, and tons and tons of nori, roasting or broiling it in an oven to add char, and then boiling it down with black peppercorns.
9. Your new burger recipe is Kenji's black bean burger. It's really good.
10. Most importantly, you can still cook for yourself sometimes. Just because other people don't eat meat doesn't mean you can't on occasion. You can still make The Dish even if you're the only one eating it. Accept that, when you move, you won't become friends with your butcher anymore and get weird cuts on the sly (h/t to Primal Supply of Philadelphia, the best butcher shop in the world).

Title says it all. I'm only in my late 20s and I've been his primary care taker for most of my adult life. There isn't any other person I've spent more time with in my entire life. I'm trying to prepare myself for when the moment he's gone and I know it's going crush me all the same.

This will be my greatest loss in life so far. I know everyone goes through something like this. What did you do when a moment like this came? What did you do when it felt like you couldn't get up? I have know idea how I'm going to get through this, I just have to believe I will.

EDIT: Thank you for all your kind words and we'll wishes. My dad passed away September 23, 3:30 PM local time with his boys by his side. I'll love him and miss him every single day.

Kinda thought it was boring race. A few entertaining passes, but that was it.

On to Qatar in two weeks (Oct. 6-8)!

I just made this coronation chickpea sandwich filler and I feel compelled to shout from the rooftops how good it is! I love a good meaty dish but I genuinely feel like this is better than the traditional coronation chicken version - to the point that I don't see a reason to bother with coronation chicken again. I will always have this instead now. There is a caveat; I did make a few tweaks to this:

• I replaced the tinned chickpeas with 200g of dried chickpeas, soaked overnight and cooked with a few bay leaves and plenty of salt
• I replaced half of the mayonnaise with greek yoghurt (I do this for coleslaw and potato salad too and it's great)
• I toasted whole spices and made my own curry powder

Even without these changes I'm sure it's still a very tasty end result. Has anyone else had a similar experience? What vegetarian or vegan dishes have you found that are superior to their meat counterparts?