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George Lucas’s Blockbusting: A Decade-by-Decade Survey of Timeless Movies Including Untold Secrets of Their Financial and Cultural Success (Paperback)

Hear George Lucas about the book on NPR:
http://www.npr.org/templates/story/story.php?storyId=122279258

See George Lucas about the book on The Daily Show on Hulu:
http://www.hulu.com/watch/118885/the-daily-show-with-jon-stewart-george-lucas

BOOK INFORMATION VIA AMAZON:
By meticulously compiling the details of how movies have been made and financed since the medium′s inception, chronicling their performances at the box office, and offering expert commentary about the most important trends of the last one hundred years, the authors of this book have given readers a singularly unique perspective on the film-making industry and a superlative blueprint for future successful filmmaking ventures.

Taking us decade by decade, this book focuses on the revenues, costs, production and distribution of 300 of the most critically and financially successful movies of all time from the business′s origins through 2005. Its numerous essays examine trends in war, noir, bio-drama, biblical, epic, musical, western, disaster, crime, and action adventure films, as well as the advent the summer movie, auteur filmmaking, and the revolutionary advances that have been made in film technology over time. Furthermore, its full complement of charts, graphs and diagrams presenting such things as salary histories, awards and honors, the number of principal photography days required, advertising expenditures, domestic versus overseas profits and more, also include conversions of past movie-making dollars into current dollar values for easy and relevant comparisons.

The ideal resource for filmmakers of every kind, this book evidences that blockbusters have not only been made on relatively low budgets before, but that they have been made time and time again through varying economic climates.

George Lucas′s Blockbusting is indispensible reading for all who love and contribute to the film business.

Paperback: 976 pages
Publisher: It Books; Original edition (January 5, 2010)
Language: English
ISBN-10: 0061778893
ISBN-13: 978-0061778896

Tags: Book, Films, George Lucas, Movies

06

01 2010

by Scott Monaco
posted in Entertainment, Film & TV, Personal Interest
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01 2010

by Scott Monaco
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如何制作紅麴醬? Have an Anka Sauce Recipe?

如何制作紅麴醬? Does anyone have a Anka Sauce (Red Yeast Rice Sauce) Recipe? Looking to make from scratch.

We found a few Anka Sauce recipes (如何制作紅麴醬) so far. In years past, it was more popular for only Hakkanese (like my wife) to eat this. Looks like it takes about 3 months to make. Yep, THREE MONTHS. So maybe we’ll get to see if we did a good job sometime in April!

Recipe #1 link with Chinese & English text below (note: Link has a video too so you can see what it’s all about)

http://news.cts.com.tw/cts/life/200909/200909160317381.html

怕買到不乾淨的紅麴醬，其實可以ＤＩＹ自己做，養生更衛生，來看看老阿嬤的古早釀製法，只要簡單的糯米和紅糯米，蒸過後自然發酵三個月，就是尚天然的紅麴醬，成本不到一百元。

蒸籠一掀開，紅麴香味先撲鼻。這肥瘦適中的蒸肉，上頭鮮紅色的碎末，就是古早味紅麴，肉的香嫩搭著紅麴入味，吃進嘴裡，有一種淡淡的甜味，流出來的肉汁，還可以拌飯吃，這又香又好吃的紅麴蒸肉，大廚的秘密武器就是這罐，自然發酵三個月的紅麴醬，怎麼做？其實很簡單，糯米洗乾淨後泡水四個小時，紅糯米泡兩個小時，吸收一點水分，最後再以二比一的比例，一台斤的糯米，三百克的紅糯米，混在一起不加水，直接蒸四十分鐘，這紅白色的熟糯米放涼後，放進甕裡，三個月自然發酵，就是尚天然的紅麴醬。

這ＤＩＹ紅麴醬、不管是醃漬肉片，還是清蒸，都非常的美味，成本不到衣百元，最重要的這是健康又養生的正統古早味。

Do not be afraid to buy clean, red yeast rice sauce can actually make their own DIY, health is more health, and to take a look at my grandma’s old days, brewing method, as long as a simple sticky rice and red rice, steamed for three months after the natural fermentation is still natural red yeast rice sauce, costs less than 100 yuan.

Steamer one opened, red yeast rice aroma first aroma. This Feishou moderate Zhengrou, on top of bright red Suimo, that is, and ancient red yeast rice, meat, red yeast rice tasty Xiangnen was chatting, eating into the mouth, there is a hint of sweetness, streaming out of gravy, but also Bibimbap can eat, which in turn fragrant and tasty red yeast Zhengrou, chef’s secret weapon is the tank, the natural fermentation of red yeast paste for three months, how do? In fact very simple, clean and wash rice four hours after the flood damage, and red rice soak for two hours, to absorb a little water, and finally to two to one ratio, a jin, glutinous rice, 300 grams of red sticky rice, mixed with non – add water, direct steam 40 minutes, this red and white put the cooked glutinous rice cool, put urn, the three-month natural fermentation is still a natural red yeast rice sauce.

This DIY red yeast paste, whether it is pickled pork, or steamed, are very delicious, cost less than a hundred clothing, the most important of which is the orthodox and ancient health and nutrition.

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This next recipe is a little more complicated with more ingredients. Actually, ingredients we’re not sure if we can find in D/FW. This link has more pictures in it:

http://jtlohas.pixnet.net/blog/post/15123299

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Lots of great pictures on this one!:

http://www.wretch.cc/blog/minchen0310/20605680

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Tags: Food, Hakka, Hakkanese, Recipe