Kid Dabb

TCM is using these two movies to keep Comcast at bay. It's working.

Not Bogart - but they do have almost the same number of acting years under their belts. Here's a little more:

Kiss Me Deadly - one film I watch every time it's on. It's got a great mixture of comic book, comedy, sci-fi, and it's all wrapped up in a noir package. The cars are great, both to listen to and as eye candy - just like the dames. Gaby Rodgers.. well.. when she turns on Mike at the end, the only way I can describe her character is "dripping with something" - and it's oozing out. Much like the contents of the box itself. She is so fixated and mezmerized by what's in that damn box. The way she turns on a dime (psyco-like) as Mike enters the room to confront (save?) her, looking for Maxine Cooper. It's not a long, drawn out sequence - she plugs him. Today's film makers would add an extra 5 minutes of needless, empty conversation at this point (we must keep any remake of this out of their taffy stretching hands). There are no real explanations for what goes on here, we're just along for the ride. Beautiful.

This was before Robert Taylor. Who knows what might have happened if...

Sometimes your HDTV can be the cause. I have cable, and the audio/video are received as separate signals. Occasionally, the audio portion doesn't get processed as fast as the video through whatever processors in my tv and I get out of sync sound. On my set at least, I've found that simply flipping to another channel and back again will re-sync them. I'm not using boxes or converters, just a cable-internet splitter and a modem.

And then there's this insanely low priced double set right here at TCM's Shop

Here's the photo in it's correct orientation. This photo has been used on many book covers, like a stock photo.

..and kidney stones. Thank you. Yes, I believe oxalic acid may be broken down in the process of cooking, but I have no idea how well this works. I boil the he** out of it before adding to recipes. I am newly, and highly, interested in self-nutrition. As you are most likely aware, when you adjust one end of a food's nutritional spectrum, the other end reacts (e.g. boiling cauliflower to lower oxalic acid.. also removes most nutrients), thus requiring supplimental nutritional sources. Preferably raw foods. I try to research as much nutrition data as I can on everything I eat. I find it fascinating. In this instance, I'm trading nutrition for a very large reduction in overall calories which, in a different way, is healthier in the long run. I'm hoping.

This week, I'm modifying the bacon, cheese, potato soup.. I'm making my 2 stock pots and replacing the potatoes with boiled cauliflower, which has 75% fewer calories, and cubed chicken pieces leftover from making stock. That's a lot of calories when you're replacing 15 pounds of potatoes with a like amount of cauliflower and skinless chicken. I made 6 quarts of my own (virtually) sodium-free/fat-free chicken stock - this will reduce the overall sodium count by half. Now, a bowl of 2 servings will go from roughly 1,200+ mg/sodium down to around 600 mg. This should taste (almost) exactly like the potato version, but will differ ever so slightly in texture. You may not even notice if you're not aware of the substitutions. annndd... we're off! -------------------------------------------------------------------------------------------- Update: The chicken stock came out exceptionally well. The cauliflower worked well - it has imparted an earthy, mild cabbage-like flavor - it made the soup creamy, but not as thick as I'd like.. so I'm whipping up a small roux to give this some more body. After 6 hours in the fridge, the flavors have melded and that cabbage-like flavor has disappeared. A note: If you try this, and replace the potato with cauliflower and chicken, cook the cauliflower separately and discard the water. Then use your blender to blend all of it with the milk. It'll look like whipped cream when done. Just mix that in with the rest of the finished soup to thicken it a bit.

I seem to be the victim of collateral damage in today's housecleaning. I had an innocuous post in the General Discussion forum thanking HoldenIsHere for posting the new Star Wars movie trailer. Gone! Into the cornfield..

Alright. I just got a red flag notification and the "like" was really there and all is well again in Dabbsville. Musta' been a glitch.

I've had at least two movies interrupted recently. This system is in place to provide the President of the United States a means to communicate to everyone who has the ability to receive, nationally, and at any time, in case of a national emergency. Other federal, state, and local agencies also use this for alerts. Every time I see the warning pop up on my screen, I just know there are dozens of people across the U.S. throwing stuff at their screens and cursing. Maybe not at the time, but certainly when they check their recorder later. It's the ultimate reality show.

..one scene I was fortunate enough to catch this evening.. The Ghost and Mrs. Muir (1947) - when, after being away ten years, Anna Muir returns to Gull Cottage. She and Lucy are in the kitchen. While Anna is getting cups out of the cupboard, she mentions the Captain... then, a moment when Lucy realizes how much of a presence the Captain had been in their family - not just with herself. And he WAS real.. You can see the emotions wash across her face. Then the last five minutes. I've always liked the ending.

Also.. when YouTube removes the (illegal) video from their site, it's automatically removed from these boards - as well as any other website's.

Currently, I'm having the opposite problem: I've noticed a new "[name] likes this" on one of my recent posts, but I'm not getting a notification of it. There's no red flag, and no notice when I click on the icon.

What's up, Kyle? Things are kind of slow around here lately. Robert is a hot topic - with Sally Field and Essentials and all that. Here in Florida, it's practically full blown summertime already. What's the weather like in your neck-O-the-woods?

This is another one where the names jumped into my head and won't let me think of others.. so I'm going to blurt them out to get the ball rolling. James Stewart and Grace Kelly ?

Thank you

You're going to the right place, but the title must be on the schedule for airing within the next three months (I believe) before the Reminder or Email functions appear - below the title. The next three month's scheduling is regularly posted here. As soon as the next month's schedule is available, someone will post it. Once this is available, you go to TCMDb and check your title - the Reminder should appear - if it has been scheduled. If you check The Ghost and Mrs. Muir (1947) - scheduled for tomorrow evening, you'll see the Reminder and Email tags. Welcome back!

Last week, I made a bacon, cheese, potato soup ... I don't know if I should post it here - it's the most UN-healthy recipe I've ever made. If you can withstand an assault of sodium, saturated fat, and calories... BUT! ... put up with incredible flavor and creaminess, here goes: 1 pound smoked, thick slice bacon - cut into 1/2-inch pieces 1 medium-sized sweet onion - diced 6 tablespoons flour 2 32 - ounce containers low-sodium chicken broth (8 cups) 6 pounds red potatoes (skin on) - 1/2-inch dice 3 cups shredded cheddar cheese grated on large hole side of box grater (the sharpest cheddar you can find) 4 cups whole milk (I used instant non-fat reconstituted with water) 1/2 pint heavy whipping cream 1/4 cup bacon bits 1 electric blender Optional: 1/2 stick of real salted butter (for sweet cream flavor) 1 chipotle chili pepper (canned in adobo sauce - for a teeny bit of tanginess) --------------------------------------------------------- In large stock pot, cook bacon over medium-high heat until browned but not crunchy-crispy. Remove bacon to paper towels to drain, leaving all grease in pot. Add onion to bacon grease, cooking over medium heat until softened. Stir in flour. Continue cooking for several minutes, stirring constantly. Slowly stir in chicken broth. Add potatoes. Bring to a boil, reduce to a simmer and cook until potatoes are soft enough to bite through, but still a bit firm. No mushy potatoes here.. Stir frequently, from the bottom up. Turn off heat Remove half of the broth-potato mixture from stock pot and blend in electric blender. This may require two or more small batches. Add just enough MILK to allow the blender to operate. This should resemble thin whipped potatoes when done. Optional: On the last batch, add 1 large chipotle pepper and blend well. Pour blended mixture(s) into a second pot or large bowl. Reserve any remaining milk. Add grated cheese to stock pot and stir until well blended. Add remaining milk. Add blender mixture of broth, potatoes, and milk - stir well. Add cream, bacon bits, drained bacon, and (optional) butter - stir until butter is completely melted. -------------------------------------------------------------------------- You can eat this right away, but it gets better after a couple days in the fridge. Makes about 12 servings - which is about 6 soup bowls. I made two stock pots of this and it only lasted 2 days. I can't eat this again or my heart will divorce me. Enjoy!

Pretty good try, Terrence. You got both actors and films. Good work! Your thread

The crime drama was a period piece - lots of shooting. The family drama centered on father and son.

Oh, Casablanca.. this is the scene for me.. Mr. Leuchtag: Liebchen - sweetness, what watch? Mrs. Leuchtag (looking at watch): Ten watch. Mr. Leuchtag: Such much? Carl: Hm. You will get along beautiful in America, mm-hmm.