Pretty much every movie would have to be streaming on day one then, since almost every movie is produced by a company that also has a streaming service. The movie theater industry would just collapse. What a weird hill to die on.
Loved it. Maybe even more than Shin, but I think being a veteran with PTSD let me connect to this story a lot. I couldn’t help but feel for Koichi, with how he was fighting his own war internally. Hit very close to home. When he got pushed into the alley, I just felt like “how much more survivors guilt can this guy have”. And it hit me hard when he was asked if his war was finally over.
But as far as Godzilla goes, loved his design. He was so menacing in this. Not an anti-hero, nor a “good guy”. He was a monster just destroying everything. The boat chase scene, he just looked evil. The atomic breath design was a highlight and the explosions that it made were incredible.
The cinematography was so well done, especially the 3rd act. The whole movie had very much an anime feel IMO. Lots of Attack on Titan vibes, especially with how Godzilla moved. I loved the boat captain, he felt the most like an anime character to me.
Yeah, 4 out of the 6 features he’s directed have been Star Wars films and at least half of those I’d consider bad. I’m not saying he isn’t influential or important when you look at the history of film, but if I’m looking at a the best director filmographies, GL’s isn’t even in the top 10 for me. Just on variety alone, it’s pretty weak.
Oh yes! Villeneuve is my favorite director working currently. I’d probably agree that Enemy is his worst, but it’s still a great film. Dude just doesn’t miss.
of course the second most important part: let it REST. (10-15 minutes, covered in tinfoil.)
Just an add-on to this for anyone who doesn’t know. “Tent” with foil if you’re going to do that. You don’t want to trap moisture and ruin the nice crust you just made. I don’t bother with foil myself. As long as I don’t cut it, it retains enough heat for me to enjoy it fine.
Yeah, it was fine but as an Asian American, the name bothered me. I dunno why they didn’t just call it “The Kung Fu Kid” and market it as a spiritual successor.
Ram-Don was completely made up for the film for English speaking audiences. They actually say Jjapaguri (or Chapaguri) which is a portmanteau of two types of Korean instant noodles, Chapagetti and Neoguri. The subtitle translator found that Jjapaguri was difficult for English speakers to understand, but they would likely be familiar with the Japanese noodle dishes, Ramen and Udon, so she combined them into Ram-Don.
It’s doesn’t change the meaning too much, but I do take some issue with going from Korean to Japanese in the translation, kind of lumping different types of Asians under the same umbrella, especially since Jjapaguri is a uniquely Korean Dish. But I know people have differing opinions on this.
BONUS: That whole scene also subtlety illustrates the film’s theme of classism as well because Jjapaguri, is more of a cheap, comfort food. But Mrs. Park insists that sirloin is added, changing it into this fancy meal. There is another mistranslation here. Mrs. Park actually calls it “Hanu” (loosely meaning premium beef, similar to Japanese Wagyu in its reverence). Using sirloin, while not being a cheap cut of beef, doesn’t accurately reflect the significance of using such a high quality meat. The fact that the family can afford to use such premium beef in instant noodles so casually shows how wealthy they are. Jjapaguri is not an marker of wealth, but putting Hanu in it, definitely is.
Cube is so underrated! Even the sequels are pretty decent. If you can get past the low budget and questionable acting, it’s a fun movie with an interesting premise.
Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
I can’t imagine going to another country and just not eating the local food. I am from the US but I used to live in Japan and that’s probably what I miss most, the huge variety of Japanese food.