sovay: (Claude Rains)
sovay ([personal profile] sovay) wrote2015-01-13 02:31 am

Society and I do seem to have our problems

So, most of today was terrible. I am sick, circumstances are stressful, I didn't sleep much and the nightmares were particularly bad when I did. Two major bright spots I wish to remark on:

1. Roddy McDowall as Dr. Jonathan Willoway in The Fantastic Journey (1977). I discovered the show through links-of-links on the internet; it was referenced as a precursor to Sliders (1995–2000), though in some ways it reminds me of Diana Wynne Jones' The Homeward Bounders (1981). The main cast hail from different points in Earth's history: having fallen through cracks in space-time (the Bermuda Triangle, in the case of the pilot), they are now journeying across a landscape of "zones" linked by mysterious gateways, each zone variously populated by other strays from past and future history, not all of them human; the way out is supposed to lie in "Evoland," so they are traveling east to find it. I skipped the first two episodes and started with the third, where the cast solidifies and the internet indicated that the show got good, or at least as good as it was going to get for its ten episodes and cult following. In the sense that it is low-budget, often clunkily scripted, and not necessarily subtle in its treatment of genre tropes and moral issues, we can argue about how objectively "good" that comes to. But the show has the property of some id-driven fiction where the shape of the stories can be seen through the shortcomings of their production and there's enough in the stories that's emotionally/intellectually compelling, or at least after five episodes I'm still watching. There is exactly one female character and one character of color among the protagonists, but the female character has agency (and inconsistently utilized telepathic abilities) and the black character has knowledge and authority (he's a doctor and his medical skills are plot-relevant), so that's better than not. And it has McDowall as a villain-of-the-week adopted into the main cast, where he makes a pleasing contrast to the essentially nice people around him.* I suspect him of growing out of Lost in Space's Dr. Zachary Smith, but Willoway is less of a bluntly comedic character and a more complex one. He isn't a snake in the grass—he doesn't scheme, he doesn't backstab, he's not always out for himself—but he is touchy, unscrupulous, and not wholly dependable, with some socialization issues to accompany his scientific talents. On the other hand, he can read ancient Greek and he's willing to use his amorality for good (he plays a very convincing double agent, partly because he's exaggerating only a little when he scoffs at the time and place that did not recognize his genius). Being played by McDowall, he runs a nice line in waspish irritation and light-voiced irony, leavened by his very real intelligence and a surprising perception when it comes to people. No matter how goofy the rest of the show gets, it's a clever dynamic, and I can see how it might have been taken up by later television that preferred its protagonists in ethical greys. Discovering that his scientific work helped found a better future, Willoway is shocked and touched, then defensively dismissive: "A lot of good that does me now . . ." And shoulders his pack and moves on, into the unstable whenever.

* Varian comes from a peaceful, enlightened future, Liana from a mythic, technologically superior past, Scott's a bright, all-American kid whose biggest source of angst is his separation from his parents. Fred is the wariest of the original four, but I can imagine that a young black man who's just graduated med school in '77 has reasons to be wary; he's a responsible, snarky physician. Willoway was lording it over an empire of stolen androids when they met him. He gets better.

2. WooRi sent me home with way more rice than I needed for my soft tofu stew (sundubu jjigae?) with pork, so I made the leftovers into improvised rice pudding.

Improvised Rice Pudding

Preparation:

Have a small container of steamed rice from an excellent Korean restaurant sitting uneaten on your dining table. Decide it would make a great base for rice pudding. Improvise wildly and estimate at least two measurements in hindsight, having paid no attention at the time. Regret nothing.

Rice pudding:

2 cups steamed white sticky rice
½ cup whole milk
½ cup condensed milk
1 egg
1–1½ teaspoons vanilla
cinnamon to taste

In a small saucepan, stir together milk, condensed milk, and steamed rice. Cook for ten minutes over medium-to-low heat until thickened, stirring intermittently and fiddling with the burner whenever the mixture starts to bubble at a viscosity more resembling lava than dessert. Belatedly search for recipes for rice pudding on the internet and write them all off, because they presume starting with uncooked rice. Beat egg in a spare coffee cup. When the rice and milk have thickened, becoming creamy rather than slurry, add beaten egg, vanilla, and a generous quantity of cinnamon (cinnamomum verum because we don't keep anything else in our kitchen, but cinnamomum cassia if you like it or it's what you've got). Stirring constantly, cook over medium heat another three to five minutes, until egg and milk have become custard. The color of the pudding will alter slightly from flecked white to warmly cream. In terms of consistency, it should just pull away from the saucepan when vigorously stirred with the same soup spoon you've been using from the start because for some reason it didn't occur to you to reach for a whisk. Remove from heat, split with husband who is fumingly angry about NASA, dash some more cinnamon on top if you feel like it. Eat way more rice than usual, also dairy. Keep on not regretting.

I do not think this recipe would be difficult to recreate from scratch—I would cook the rice in milk, add the condensed milk near the end of the process, keep the rest of the ingredients as they are. At some point I will determine the coconut-milk version of the recipe and then I will make a lot more of it. But this took fifteen to twenty minutes and it was great.

I've watched a lot of '70's television. I must sleep.
yhlee: Korean tomb art from Silla Dynasty: the Heavenly Horse (Cheonmachong). (Korea cheonmachong)

[personal profile] yhlee 2015-01-13 10:23 pm (UTC)(link)
Get better soon!

Mmm, Korean food.
yhlee: Korean tomb art from Silla Dynasty: the Heavenly Horse (Cheonmachong). (Korea cheonmachong)

[personal profile] yhlee 2015-01-14 12:24 am (UTC)(link)
Best wishes with the antibiotics!

I'd like that! I don't get Korean often anymore because I think only one place has it in Baton Rouge--I didn't find out about it until a couple weeks ago and still haven't gone. It's a Hawaiian restaurant rather than a Korean restaurant, which I hadn't thought to check. However, I am hoping they really do serve that thing with Spam and gimchi, which I grew up eating and still feel fond of.

The kinds of gimchi I grew up with are:

ggakdugi (daikon? gimchi, only instead of daikon we call it mu)
mulgimchi ("water gimchi," it's not spicy at all and is more vinegary)
the usual cabbage gimchi (baekgimchi maybe?)
oigimchi (cucumber gimchi)

But I'm sure there are more, plus every family/household/lineage has its own recipe, I think. My mom used to mock my dad because he wasn't 1337 enough for the usual spice level of her family recipe. (Not that I could tell! I have suck spice tolerance for an individual of Korean descent.)
yhlee: Korean tomb art from Silla Dynasty: the Heavenly Horse (Cheonmachong). (Korea cheonmachong)

[personal profile] yhlee 2015-01-14 03:24 am (UTC)(link)
I need to visit Hawaii someday. :p

Yes! I grew up being told mu is "white radish," although I don't think it has any relation to "regular" radishes. But, I mean, I didn't know the word daikon growing up. The "white gimchi" might be baekgimchi, which is less or possibly not spicy, but is not the same as the non-spicy mulgimchi, which is actually served in the vinegary broth/pickling liquid/???. Sorry, vocabulary fail.

Mmm, gimbap. I miss it being a street food in Seoul. Seoul has great street food. The basements of department stores, too, which are more like malls except (usually) with super-better-awesome food options than the usual food courts in US malls. But I may be biased. :D

[identity profile] asakiyume.livejournal.com 2015-01-13 12:22 pm (UTC)(link)
Sweetened condensed milk is really a wonderful thing. And your rice pudding sounds wonderful.

And what you're saying about the Roddy MacDowell character and his relation to Dr. Smith in Lost in Space has got me thinking about that character *type* and the range in it. You were saying that Roddy MacDowell's character doesn't scheme or backstab, but is unscrupulous and not always reliable. Who's the character in Firefly who's a little bit like that? The one I like. Not Mal, not the guy with the battling dinosaurs, umm....oh fine, let me google him.... Jayne! He's like this too, don't you think? On this spectrum, anyway? And I'm wondering what other shows have a character like this.

Here's to a lessening of stress....

[identity profile] asakiyume.livejournal.com 2015-01-14 01:14 pm (UTC)(link)
Talk about Jayne to me?

I've seen more than two episodes, but still only a handful, and my memory is as strong as wet toilet paper, BUT

I found him a somewhat welcome corrective to a kind of aspartame sweetness in the show overall. Whereas Mal seemed (to me; I know I'm in the minority here) awkward in his cowboy language, only every now and then remembering to stick in an ain't or to use don't instead of doesn't, Jayne felt like the real thing. His self-interested behavior was what I would expect from at least *someone* in a crew of smugglers. The problem with not just Mal but the group overall--except for Jayne--is that their hidden hearts of gold aren't hidden at all; they're right their on the surface. I felt like the writers didn't trust us to discover the goodness in the characters and so signposted it screamingly from the very beginning--except for Jayne.

This makes it sound like I disliked the show, which isn't true. I thought the plots of the various episodes I saw were fun. But I saw a lot more weakness in it than a lot of people did.

[identity profile] asakiyume.livejournal.com 2015-01-17 04:22 am (UTC)(link)
So his self-interest is genuine, but he's also capable of more kindly behavior?

Yeah; my hazy recollection is that he's got a streak of pretty strong devotion to Mal.

I had worldbuilding problems with the show Me too. I heard, re: the Asian profanities but no Asian characters, that they'd intended to make there be more Asian characters, but that that got nixed somewhere along the line, and so you had the leftovers (language, writing), but not the characters themselves. I don't know whether that's true or just a plausible explanation created for something that otherwise would be pretty dang inexplicable.

[identity profile] asakiyume.livejournal.com 2015-01-14 01:04 pm (UTC)(link)
Marvelous, and your referencing Loki at the end makes me feel justified in calling this type of character a trickster co-protagonist or sidekick.

A semi-antihero like that is God's gift to a character actor --I'll say!

we never hear him whinging about the loss of his robot army, even when it’s clear that the physical hardship of backpacking eternally across an ever-changing landscape is not high on his list of life goals ---ha!

The more you write, the more I like him.

[identity profile] asakiyume.livejournal.com 2015-01-17 04:16 am (UTC)(link)
He doesn't just assimilate in as another nice person

The Borg have forever changed my interaction with the word "assimilate," and now I'm thinking about the difference between assimilate as we usually use it--which is to moosh something into the collective so thoroughly that its individuality is lost (in Willoway's case, his edge would have/could have been lost, if that-style assimilation had occurred) and what the Borg claim, which is that your uniqueness will become part of the whole--I mean, it amounts to the same thing, except they seem to be promising, and wanting, to use and adopt whatever's unique and beneficial, which would mean that they'd *use* Willoway's cynicism and edge.

Okay. Now that I'm done derailing the conversation with the Borg, can I also add that the *names* in this show are also excellent. I was already thinking that about Willoway (which I want to repeat over and over: Willoway Willoway Willoway), but Varian too! And Liana.

Maybe he has an I-can't-miss-this-train-wreck fascination with what will happen if you take the dry tinder of a hopelessly trusting society and put it to the match of a hopelessly exploitative duo.

--And comment limits may not be your friend but I appreciate your subverting them with a rather awesomely long footnote.

[identity profile] asakiyume.livejournal.com 2015-01-17 04:19 am (UTC)(link)
Oh wow, well remembered!

I feel like Eustace in The Voyage of the Dawn Treader could have been this type of character if he hadn't [been] reformed. And maybe Doli from The Book of Three is an example? Though he's more simply a good-hearted grump.

[identity profile] snowy-owlet.livejournal.com 2015-01-13 01:54 pm (UTC)(link)
1. Do you like your rice pudding warm or cold? I like it warm and am often flummoxed when I order it out and it comes to me chilled.

2. UGH TED CRUZ

[identity profile] moon-custafer.livejournal.com 2015-01-13 05:01 pm (UTC)(link)
I hope you two haven't split permanently over NASA.
gwynnega: (lordpeter mswyrr)

[personal profile] gwynnega 2015-01-13 08:28 pm (UTC)(link)
Yay, more Roddy McDowall to watch!!

[identity profile] klwilliams.livejournal.com 2015-01-13 08:35 pm (UTC)(link)
I *really* liked The Fantastic Journey when it was on, and would love to watch it again.

[identity profile] nineweaving.livejournal.com 2015-01-14 01:24 am (UTC)(link)
Rice pudding and tapioca (made properly) are wonderful comfort food. Our rice pudding was always baked, though, inset in another pan of water. And there was nutmeg.

Tapioca was made like floating island: the yolks for the custard, which was folded into the beaten egg whites. Not too sweet.

Now I'm hungry.

Nine

[identity profile] thistleingrey.livejournal.com 2015-01-14 04:49 am (UTC)(link)
I would be interested in a coconut milk version! I've never made rice pudding, in fact, but your description sounds like a good guide.

Can one do without the vanilla without changing things too much? (If it's only as flavor enhancer, I can ditch it without trying to guess at a substitute. I can't use almond extract, either, alas.)

[identity profile] thistleingrey.livejournal.com 2015-01-15 04:45 am (UTC)(link)
I haven't much liked the cow-milk rice puddings I've eaten :) so I'm not even quite sure for what I'd shoot. Thai restaurants' sticky rice with mango does seem to contain coconut milk; with that, snowy_owlet's remarks, and yours, I will give it a try sometime. Red beans sound good, too, with or without the sweetening that the paste gets.

Allergies?

Yup--almond more so, but vanilla too. So many things want a little vanilla extract, and for most of them it can be dropped, except for when it turns out to have been a vital flavor-balancing component.

somewhat tl;dr

[identity profile] thistleingrey.livejournal.com 2015-01-16 05:55 pm (UTC)(link)
I've found that sheep cheese (good manchego) is okay in small amounts; goat cheese has never pleased me, but I haven't tried either one as fresh/pasteurized milk. (Technically lactose intolerant but better able to tolerate it than spouse or child! It's casein that vexes me.)

are you allergic to almond and vanilla themselves, or to the formulations used in extracts?

I don't know what the allergist's prick test uses--I mean, an extraction per se, but not necessarily the same prep that goes into bottles sold in the baking aisle. Vanilla as included in vegan and soy-free chocolate provokes rosacea. Almonds and almond butter provoke mild anaphylaxis--stronger rash, nasal drip, and thick tongue/throat; I haven't had cause to use almond extract recently, so I don't know whether the reaction would be the same. (I've done minor experimentation because few of my allergies are at the dangerous anaphylactic level, though they'd get there if I kept consuming relevant provocations. Like, I thought I could still have dim sum occasionally (soy/peanut and shrimp), and no, best not.)

[identity profile] thistleingrey.livejournal.com 2015-01-18 06:00 pm (UTC)(link)
I think goat everything is delicious and sheep isn't bad, either

:D Not a bad realization to have, especially in an area where one may buy such things fairly readily.

Chemical overlap: probably there isn't--I have an inconveniently lengthy set of strong-smelling oils on my allergen list. I think it's vanilla and those together, and almond and another nut together, and soy/peanut together....

[identity profile] thistleingrey.livejournal.com 2015-01-20 12:41 am (UTC)(link)
very near a list of things that people put in everything whether you are expecting them

Yuuuuup. Keeps life interesting.

[identity profile] snowy-owlet.livejournal.com 2015-01-14 02:00 pm (UTC)(link)
I've done a coconut milk version: topped with plums stewed with cinnamon and cardamom, it was probably my favorite breakfast food I've ever made.

I simply cooked the sticky rice in coconut milk - it didn't require any other thickeners.
Edited 2015-01-14 14:01 (UTC)

[identity profile] thistleingrey.livejournal.com 2015-01-15 04:39 am (UTC)(link)
Thank you! And mmm, stewed plums.