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Gambrinus posted:I've just caught up on this over the last fortnight or so. It's utterly fantastic. Mikkelsen reminds me of a shark. I assumed this was going to be generic serial killer nonsense, but it's the best thing I've seen on TV since The Wire ( True Detective aside). I don't watch much TV mind. Hannibal has had the opposite effect on me. I've been inspired to try my hand at some new dishes because the plates look so goddamn delicious. Just made a 48 hour braised beef shank osso bucco last week, for example. I'll put some pics up later when I redo this recipe. Gambrinus posted:I couldn't watch lobotomy though the eyes bee man either. Is it medically feasible for someone to be standing and walking around after that? Yes. The lobotomy was a pretty trivial procedure, and frankly it can be done quite messily with no special training. Hell, the lobotomist Egaz Moniz used to drive around in a van that he called his "lobotomobile" and perform lobotomies on-site, and at least two lobotomists who tried to popularize the procedure even did speed runs where they tried to get through as many patients as they could in an hour.
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Apr 6, 2014 04:09
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Captain Clown posted:Actually, the guy with the lobotomobile/on-site lobotomies was Walter Freeman. Ah thanks, I keep mixing those two up. IIRC it was Walter Freeman who lobotomized a 12-year-old boy, Howard Dully, because his stepmother hated him for being unruly, like how he'd steal gear shift knobs from open-top convertibles and eat between meals. Cheeky bastard. Here's some pics! (kinda  )Before lobotomy. Right after lobotomy.
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Apr 6, 2014 04:17
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Crisco Kid posted:What makes it work for me is acknowledging the doublethink. The plates look delicious, but then I'm repelled because it's people disguised to look like delicious food, but then I remember that of course nothing on camera is actually people -- it's real delicious food disguised as people disguised as delicious food. No problem! Some of the meat dishes are obviously not-human however, like the prosciutto roses and Hangtown Fry and whatnot, so those are definitely safe. Aside from the occasional limb, Hannibal seems to really prefer organ meats. Also, what's that sauce he made with the cow blood for his last big dinner party? Also, even if the meat squicks you out you can always try the salads he made. I actually just got a golden beet and a chiogga beet from the local hippie supermarket for just this purpose. Just gotta pick up a lotus root, some white asparagus, and arugula.
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Apr 6, 2014 04:51
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Astrofig posted:That salted celery root he made for Chilton sounds delicious. I want to try that but have no idea where to get celery roots. They're pretty common and delicious. I often used celery root in my mashed potatoes.
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Apr 6, 2014 06:36
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Looking at the scene in slow motion, it looks like the bullet penetrated just beneath Chilton's left zygomatic arch (the cheekbone), crossed the midline, and exited the neck at maybe the C5 or C6 level just right of the spinal cord, heading down and to the right. If I'm right, this trajectory wouldn't have severed any of the major blood vessels carrying blood to or from the brain, nor would it have damaged the brain proper. However, damage to the esophagus, larynx, and spinal cord are all very likely, particularly the motor tracts. Facial nerve paralysis is also a distinct possibility, though it might not be all that severe. Tactile sensation (particularly on the left side) miiight have been spared. So if he's taken into surgery quick enough Chilton would live... but he's not gonna live well.
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Apr 13, 2014 08:39
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EDIT: Double post.
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Apr 13, 2014 08:39
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Ravane posted:Just started watching this show, it's wonderful. But 11 minutes in season 1 episode 10, Graham mentions that he still has the coppery smell of blood on his hands. It's always been a common theme in literature to refer to blood as smelling/tasting "coppery," or more generally "metallic."
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Apr 13, 2014 17:48
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Wiggy Marie posted:He also posted this on his Twitter, he's not exactly being coy about the possibility: Huh. I'd estimated the angle to be steeper than that and exited at a lower cervical level. At that trajectory you'd still damage enough of the reticular formation to turn him into a vegetable. It looks like it miiight just miss the medulla oblongata though, so his vital functions would be intact. EDIT: I studied grad-level neuroanatomy. 
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Apr 16, 2014 01:05
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Ravane posted:In med school, during dissection lab, every med student in my class would get hungry and you'd always heard a stomach grumbling during the hour. It might have been because lab was right before lunch, but I feel (with no evidence) there's something about cutting into human flesh that causes us to get hungry. When I was taking neuroanatomy I'd be poking a human brain with one hand and sipping Jamba Juice with the other. Power Berry Fulfilling with Immunity Boost was my go-to beverage. In the human anatomy lab I had the chance to work with cadavers. Thing is, you gotta get a specified "anatomy lab sweater" since the stink of formalin and isopropanol and miscellaneous cadaver juices kinda gets into your clothes and your hair. One day I was digging through the cadaver guts for an hour or so, and once time was up I took off my gloves and labcoat, washed my hands, and went off to my favorite burger place for dinner before heading back home. Mushroom burger with fries and a soda. There was no dissection involved, but sure enough I was hungry as gently caress. Anyways I sat down and bit into my burger, and that's when I realized that the smell of the cadaver had seeped through my gloves and was still lingering on my fingers. Was squicked out for like, 2 seconds, then went to the bathroom and washed my hands again. Sat back down, and had a drat fine burger. I don't even know where I'm going with this.
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Apr 17, 2014 04:00
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Shageletic posted:Are you secretly Hannibal? Don't you cook a lot or something? :conspiracysmilie: I'll be posting a pic of my beef shank osso bucco later. Yes. "Beef."
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Apr 17, 2014 04:10
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I'm pretty sure you just peel the flesh off first, then boil the face, and then wrap the face around a hot stone.
ShadowCatboy fucked around with this message at 05:04 on Apr 17, 2014 |
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Apr 17, 2014 04:53
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Paradox Personified posted:Are you a Q.I. fan, perchance? An episode in the recent couple of seasons, described that process and quite a few details of the tribe itself; the practice of head-shrinking that is likely being hush-hushedly practiced today, the tourist souvenir fakes bought in droves, and then Fry so super-poshedly taught the audience how to defect fakes if they ever go shopping in the areas where those are for sale, museums, etc. I do watch the occasional clip! I found that bit about the tobacco smoke enemas to be informative and hilarious.  ...of SCIENCE! posted:People who like Hannibal should give The Cell a watch. The script is kind of weak and the psychology is laughable but it has a ton of great imagery; Katz' death in Hannibal was almost lifted from The Cell. While it's certainly possible that it was ripped from the horse scene it should be noted that sagittal sections are fairly common in anatomy. In the lab we used to have a half-centimeter slice of the human head preserved in a resin plate that looked much like this:  You could see the nosehairs and crooked front teeth and everything. The first time I saw this I was kinda creeped out, but you get used to it after a while. ShadowCatboy fucked around with this message at 06:54 on Apr 18, 2014 |
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Apr 18, 2014 06:51
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I have to say, Hannibal has been getting incredibly meh to me lately, but it doesn't keep me from loving the food porn and getting inspired by it. So here's my sous vide heart stuffed with bacon, onions, carrots, garlic, and thyme, cooked low and slow for 24 hours.    Tasted slightly of liver, with the herbal quality of thyme, the smoky richness of the bacon, and the sweetness of the mirepoix. The animal's horror before being slaughtered left a faint bitterness, but it wasn't an astringency that lingered on the tongue. *hiss*
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May 12, 2014 01:07
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I thought of searing it but I wanted it to retain its raw and visceral appearance, like it was freshly torn from the chest of that stupid rear end in a top hat who lets his dog poop on my lawn.
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May 12, 2014 01:19
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Steve Yun posted:What temp? And did you cook the veggies before stuffing them? 132* F 24 hours. And of course, sweated the veg before stuffing.
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May 12, 2014 03:46
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Steve Yun posted:Our cooking forum, Goons With Spoons, has cooking competitions every couple months or so, and the theme this time is food from works of fiction, so guess what I decided to do? You're awesome and this post is awesome. 
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Sep 23, 2014 16:01
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Steve Yun posted:Some friends dressed up at an anime convention this weekend Normally cosplay weirds me out, but your friends did a seriously spot-on job and it's fantastic.
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Nov 16, 2014 04:34
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Those coronary vessels are totally unrealistic. Speaking of, I picked up a couple more pork hearts and will be attempting another sous vide pig heart. I swear, the clotted blood is a bitch to dig outta the ventricles.
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Feb 25, 2015 07:50
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Your Gay Uncle posted:If you soak the hearts in water for about an hour it should loosen the clotted blood. Thing is I wanna sous vide them whole and cut em tableside to be extra freaky, and I can't have any hidden blood clots lingering in the chambers. Gave them a good soak and squeeze to clear as much of it out as I could, but who knows what's hiding in the depths. In any case I plan on brining the hearts to infuse some more flavor into 'em. Also sliding your finger into that tight muscular chamber feels rather... risque. ShadowCatboy fucked around with this message at 05:26 on Feb 26, 2015 |
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Feb 26, 2015 05:17
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