A bookshop- the luck of fools!! Yours has a nice cover. I had the Marvel edition with all of those B&W Berni Wrightson illustrations. Gorgeous, but I never could finish it.

sleazy said:

I wish I had the original (there are only 2 original copies signed by MS, one was owned by Lord Byron, the 2nd one was recently found by a bookshop owner!!!!!).....

 

I wish I had the original (there are only 2 original copies signed by MS, one was owned by Lord Byron, the 2nd one was recently found by a bookshop owner!!!!!).....

Glad you took my advice! :-)

dave said:

Now starting to read Clinton Heylon's Babylon's Burning, a history of Punk. Looks meaty.

Now starting to read Clinton Heylon's Babylon's Burning, a history of Punk. Looks meaty.

Full movie here. Amazing early stuff from Peter (King Kong) Jackson.

"WHO FAHNT THEM? HESS MED'CAL EHHHKZAM'NER BEEN AROUND?"    "FONDING AH MESS LOK THIS ORT TO MEK ENNYBODY FROTINT"  "OL BE GETINK FLESHKLAHT FROM PATROL CAR , YOU AN KELSEY TEK GIRL BEK TO TAHN." "OM A BIG BOY NOW , JOHNEE" 

Isolated Tor Johnson dialogue , "PLAN 9 FROM OUTER SPACE".

"HERCULES IN NEW YORK"IS FREAKIN' hilarious , and wondrously surreal. Nothing to fear.

Talk about synchronicity. I literally just finished watching the unbelievably horrible Beast of Yucca Flats on the MST3K site, starring Tor Johnson himself, not 10 minutes ago. That movie might have been even worse than MANOS ...

NO , YOU'RE PROBABLY RIGHT. A lot of movies would straddle that line , get just enough innuendo and cuss-words to earn a "PG" Rating , because , outside of family fare , a "G" was the kiss of death. However, too much of that stuff , with mild nudity , would garner an "R" , AND POTENTIALLY COST TEEN FARE LIKE "THE HOLLYWOOD KNIGHTS" much of it's teen audience. I THINK. I met Mary Woronov. She's a great lady. She said , in "Psychotronic" , that Paul Bartel played too strongly on the misconception that they were married , in real life. Well , we know who would have played the dominant role in THAT relationship.   Now , if you will all pray for me , I'm going to watch "Hercules in New York' with Arnold Stang and Arnold Schwarzenegger. The DVD actually has the option to play the movie with The Gubernator's original , undubbed dialogue (He could'nt speak English at the time.Or only in Tor Johnson - like rudments.). I watched "Madmen of Mandoras" (The uncut "They Saved Hitler's Brain".) earlier this week. I'm going in.
 
B.B. Fultz said:

I think it was "R" actually, cuz of all the sexual innuendo (such as the one-armed violinist and "He'z holdzing it viz hiz dick!"). Not 100% sure, it's been awhile.
 
John Battles said:

I like "Porky's" , too , but 'Hollywood Knights " is way funnier.
 Maybe there was'nt enough nudity to carrry it over , but , still a little more than we were used to seeing in a PG rated movie at the time. It was PG , was'nt it?
B.B. Fultz said:

I remember The Hollywood Knights. I also thought it was majorly funny. Newbomb Turk's rendition of Volare alone was worth the price of admission. I don't know why Porky's became a "classic" but Hollywood Knights, which was at least as good (maybe better), remained obscure. Not enough nudity I guess.

Damn, yeah I forgot about Eating Raoul. That was totally ace!

Paul yelling "Groove on this!" and chucking the space heater into the hot tub had to be one of the greatest comic moments in cinematic history. Along with the request for the double-decker car carrier to cart everyone off afterwards.

Paul & Mary Bland later showed up in the 80's B-movie Chopping Mall ... when they're previewing the "kill-bots" Mary actually says "Oh Paul we simply must get one of those for the restaurant!"

I think it was "R" actually, cuz of all the sexual innuendo (such as the one-armed violinist and "He'z holdzing it viz hiz dick!"). Not 100% sure, it's been awhile.
 
John Battles said:

I like "Porky's" , too , but 'Hollywood Knights " is way funnier.
 Maybe there was'nt enough nudity to carrry it over , but , still a little more than we were used to seeing in a PG rated movie at the time. It was PG , was'nt it?
B.B. Fultz said:

I remember The Hollywood Knights. I also thought it was majorly funny. Newbomb Turk's rendition of Volare alone was worth the price of admission. I don't know why Porky's became a "classic" but Hollywood Knights, which was at least as good (maybe better), remained obscure. Not enough nudity I guess.

BRAISED BEEF WITH TOMATOES AND RIPE OLIVES 
This hearty entree is easy to make and satisfying. As far as the beer to use in cooking, English ales work well if they are not too bitter. Don't use an India Pale Ale. Brown ales will work well.

Preheat oven to 350 degrees. Cut beef into cubes. Trim well. Sauté in a skillet in hot oil, adding a few pieces at a time. Transfer as it browns into a casserole. Sauté onion and pepper in the oil until softened. Add olives, tomatoes, and tomato paste and cook for 1 minute. Stir in flour and add ale slowly. Season with salt and pepper and add to the beef in the casserole. Cook for 2-1/2 hours until tender. Serves 4-6.

Cheese and Beer Soup with Spicy Popcorn Garnish

Ingredients

• 5 tablespoons butter
• 1 cup finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped parsnip
• 2 tablespoons minced garlic
• 1/2 cup all-purpose flour
• 4 cups rich chicken stock
• 2 cups amber or pale ale beer
• 2 bay leaves
• 1/8 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 2 cups grated Cheddar, best quality possible
• 1 1/2 cups crumbled Stilton cheese
• Salt and freshly ground pepper
• 2 teaspoons freshly chopped parsley leaves, to garnish
• Spicy Popcorn, for garnish, recipe follows

Directions

Spicy Popcorn:

• 3 tablespoons vegetable or olive oil
• Pinch cayenne pepper
• 1/3 cup white popping corn
• 4 tablespoons unsalted butter, melted
• 1 teaspoon Emeril's Original Essence, recipe follows
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne pepper

For the popcorn:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Drunken Cabbage

Ingredients

• 1/2 pound smoked bacon diced
• 1 onion thinly sliced
• 1 head red cabbage cored and sliced
• 2 tablespoons caraway seeds
• 3 tablespoons coarse mustard
• 12 ounces wheat beer
• 2 tablespoons sugar
• Salt and pepper

Directions

Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato

Ingredients

• 3 cups chicken stock
• 1 pound chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 slices thick, smoky center cut bacon, chopped
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 2 chipotles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28-ounce) can crushed fire roasted tomatoes
• Salt
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• Freshly chopped cilantro leaves, for garnish

Directions

Tomato Bisque

Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoon minced bacon (about 1/2 ounce)
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 3 parsley sprigs
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 cup heavy cream
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Directions

Ecuadorian Smoky Pumpkin Soup Recipe

Throughout Ecuador (and much of Latin America), wholesome soups are at the heart of almost every meal, and none is more beloved than those made with the large, oval, indigenous “green pumpkin” known as calabaza (or zapallo) and flavored with a smoky bacon.

These flavorful winter squash with bright orange flesh are often available in Latin American or Caribbean markets, but if you can't find them, I've learned that either ordinary pumpkins that are not too ripe or Hubbard squash are perfectly acceptable for this luscious soup spiked with a superior dark rum like Myer's.

Some might think the soup needs the added intensity of double-smoked bacon, but personally I'm quite satisfied with regular hickory- or applewood-smoked. And if you want a dramatic presentation, scoop out all the remaining flesh of the pumpkin for another use and serve the piping hot soup in the pumpkin shell.

Yields: Makes 6 to 8 servings
Ingredients:

1 6- to 7-pound pumpkin

6 slices streaky smoked bacon

2 medium onions, chopped

2 garlic cloves, minced

1 teaspoon dried ground sage

Tabasco sauce to taste

Salt and freshly ground black pepper to taste

4 cups chicken broth

3 cups half-and-half

2 to 3 tablespoons dark rum

Preparation:

Step 1:

Cut a wide, deep circle around the stem of the pumpkin and remove the lid. Scrape the seeds and stringy membranes from the pumpkin with a large, heavy spoon and discard, then scrape out most of the flesh remaining in the pumpkin and place on a work surface. Coarsely chop enough of the flesh to measure 4 cups and reserve the remaining flesh for another use.

Step 2:

In a large saucepan or pot, fry the bacon till crisp, drain on paper towels, and crumble. Add the onions and garlic to the pan and cook over moderate heat for 3 minutes, stirring. Add the chopped pumpkin and sage, season with Tabasco and salt and pepper, and stir. Add the broth, stir, cover, and simmer over moderately low heat till the pumpkin is tender, about 30 minutes. Remove from the heat and let cool.

Step 3:

Transfer the contents of the pan to a blender or food processor (in batches), reduce to a purée, and transfer back to the pan. Add the half-and-half, crumbled bacon, and rum, stir well, and heat till very hot but not boiling.

Austrian Lentil and Bacon Soup Recipe

Only Hungarian cooks use more bacon in their hearty soups than Germans and Austrians do, and perhaps the most beloved Austrian classic is this thick lentil one bursting with smoky Speck and flavorful frankfurters, like one I had not long ago in Dürnstein while cruising the Danube. In Austrian country restaurants and Stuben, I've listened more than once to heated debate over whether genuine Linsensuppe should contain a little vinegar to counter the other rich ingredients. I think about two tablespoons helps to create just the right balance, but you may want to add a bit more during the final simmer.

Serve this soup during the winter with a big bowl of red cabbage coleslaw, a loaf of dark pumpernickel bread, and, of course, steins of frothy lager.

Yields: Makes 6 servings Change Amounts:
Ingredients:

1/2 pound smoked slab bacon (preferably Speck), rind removed

2 quarts water

2 cups dried quick-cooking lentils, rinsed

1 medium leek (part of light green leaves included), finely chopped

1 celery rib, finely chopped

1 large carrot, scraped and finely chopped

2 medium onions, finely chopped

2 tablespoo all-purpose flour

2 tablespoo cider vinegar

Salt and freshly ground black pepper to taste

2 frankfurters, sliced into ¼-inch rounds

Preparation:

Step 1:

Cut 2 slices from the bacon slab and set the slab aside on a plate. In a large skillet, fry the bacon slices till they render their fat, transfer the slices to a plate, and set the skillet of fat aside.

Step 2:

In a heavy 4- to 5-quart pot or casserole, bring the water to a boil. Add the lentils, the slab and slices of cooked bacon, and the leek, celery, and carrot. Return to a boil, reduce the heat to low, cover, and simmer for 30 minutes.

Step 3:

Heat the fat in the skillet over moderate heat, add the onion, and stir till softened, about 5 minutes. Sprinkle the flour over the onion, reduce the heat to low, and stir till the flour is golden brown. Ladle about ½ cup of the lentil soup into the skillet and whisk till the mixture is thick and smooth. Add the vinegar and salt and pepper and stir well. Scrape the contents of the skillet into the lentil soup, stir well, cover, and simmer till the lentils are tender, about 30 minutes.

Step 4:

With a slotted spoon, remove the bacon to a cutting surface, cut into small dice, and return it to the soup with the frankfurter rounds. Simmer about 5 minutes longer and serve the soup hot in heavy soup bowls.

1839. GERMAN FENNEL and BACON SOUP
makes six servings

1 large fennel bulb (about 1½ pounds)
2 ounces double-smoked slab bacon, cut into ¼-inch cubes
1 tablespoon butter
2 large onions, coarsely chopped
1 large potato, peeled and coarsely chopped
1 teaspoon fennel seeds
¼ teaspoon aniseed
1 bay leaf
¼ teaspoon ground nutmeg
4 cups chicken broth
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup heavy cream

Remove, rinse, and dry the feathery fennel tops, chop them moderately fine, and reserve ½ cup of them. Discard any discolored fennel stalks, coarsely chop the remaining stalks, and set aside.

In a large pot, fry the bacon over moderate heat till crisp and drain on paper towels. Melt the butter in the bacon fat, add the onion, chopped fennel stalks, potato, fennel seeds, aniseed, bay leaf, and nutmeg and stir about 2 minutes. Reduce the heat to low, cover, and steam about 15 minutes. Add the broth, bring to a low simmer, cover, and cook till the vegetables are very soft, about 1½ hours. Remove and discard the bay leaf. Cool the mixture, then, in batches, purée it in a food processor.

Return the mixture to the pot, add the salt, pepper, and cream, and bring to a low simmer. Stir in the fennel tops and bacon, then ladle the hot soup into soup plates or bowls.

Spicy Red Pork and Bean Chili

1/2 pound sliced bacon
4 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeño chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
14 1/2-ounce can beef broth
1 cup brewed coffee
1 cup water
28- to 32-ounce can crushed tomatoes with purée
2 (19-ounce) cans small red beans or kidney beans, rinsed and drained

Accompaniments: toasted salted pumpkin seeds , chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips

Preparation

Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.

Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.

Serve chili with bacon and accompaniments.

Twice-Cooked Pork*

*I recommend Chinese bacon, which has more meat than ours does. In asian markets.

Ingredients

about 12 ounces fresh boneless, rind-off pork belly
6 baby leeks, 12 ramps, or 12 green onions, sliced on a steep bias into 2-inch long segments
2 tablespoon cooking oil or lard
1 1/2 to 2 tablespoons chili bean paste
2 teaspoon sweet bean paste (tian mi jiang)
2 teaspoons fermented black beans, or 1 tablespoon fermented black bean paste
1 teaspoon soy sauce
1 to 2 teaspoons sugar

Procedures

1

Bring a large pot of water to boil. Add the pork and simmer until it is just cooked through, about 25 minutes. Remove the pork from the water and let cool. (Water can be set aside for use in stock, or discarded.) Place the belly in the refrigerator for an hour or more to firm up the flesh.

2

When the meat is cool, slice it thinly so you have 1/4-inch thick rectangles of meat.

3

Heat oil or lard in wok over medium-high heat until shimmering. Add the slices of pork and stir-fry until the fat has rendered somewhat and the skin is brown and somewhat crisp, about 2 minutes. Push the pork to one side of the wok and add the chili bean paste. Stir-fry until the oil is red, then add the sweet bean paste and the black beans and stir-fry for a few seconds longer. Mix everything together and add the soy sauce and the sugar/

4

Add the leeks or ramps and stir-fry until they are just cooked, about 30 seconds. Serve immediately.

Bacon-Wrapped Toads in a Leek-Filled Hole

This traditional British dish is normally served with brown onion gravy, but a runny fried egg on top does far better at breakfast. Wrapping the case-less sausage in bacon and then browning the leeks provides a delicious fatty base for the batter to cook in, and helps to get the ideal puffiness that makes this dish great.

Although some may think the fried egg is optional, I recommend going the extra step. The runny yolk sinks into the nooks and crannies made by the batter puffing and add a very pleasant note to the dish as a whole. Serve this with bitter amber ale.

Ingredients

1 leek, washed and finely chopped
1 tablespoon olive oil
5 sausages
5 strips thick cut bacon
2 eggs
2/3 cups milk
2/3 cups water
1 teaspoon mustard
dash of worchestershire.
1 cup flour
4 eggs (optional)

Procedures

1

Preheat oven to 425°. Rub oil into bottom and sides of baking dish, and scatter finely chopped leeks on top. Remove casing from sausage by slitting them lengthwise to maintain their shape and wrap each sausage in one slice of bacon. Arrange on top of leeks and bake until bacon and sausage begin to brown, about 20 minutes.

2

Meanwhile beat eggs then add milk, water, mustard and worchestershire. Add flour beating until well combined and no lumps of flour remain.

3

When sausages are ready pour batter over sausage and place back in oven until well browned and puffy about 25-35 minutes, serve immediately topped with optional fried eggs.

Scandinavian Bacon and Egg Cake

Ingredients

½ pound sliced danish bacon (or sliced hickory-smoked bacon), cut in half crosswise
6 large eggs
1 tablespoon all-purpose flour
freshly ground black pepper to taste
½ cup half-and-half
3 tablespoons finely chopped fresh dill

Directions

Pre-heat your oven to 200ºF.

In a large, heavy skillet on medium heat, fry the bacon in batches until almost crisp. Set each batch on a plate covered in paper towels to drain off the excess fat. Place on a plate in the oven to stay warm.

Pour off all but 1 Tbsp of the bacon fat from the skillet.

In a large mixing bowl whisk together the eggs, flour, salt and pepper until just blended. Slowly add the half-and-half until ingredients are well blended and frothy.

In your large skillet heat the tablespoon of bacon fat over medium heat. Add your egg mixture, reduce to very low and allow the egg mixture to set into a firm custard consistency. This should take about 20 minutes, check the bottom of the cake frequently to ensure that the cake does not burn.

Once the egg mixture has set top with the bacon slices and sprinkle with the dill and chives/onion tops.

To serve cut into wedges.

Make this recipe your own by adding cheese, veggies, sausage, or your favorite herbs to the egg mixture prior to pouring it into your Skillet.

Danish Potato, Tomato, and Bacon Omelette

Recipes with bacon are always crowd-pleasers, and this Danish Potato, Tomato, and Bacon Omelette leaves little to be desired. Feel free to experiment with this bacon omelette recipe. Add asparagus and cheese for a savory brunch version.

Makes: 3 servings
Ingredients

1/2 pound sliced Danish bacon, cut into 1-inch pieces
1 medium potato, shredded
1 small onion, finely chopped
1 small ripe tomato, seeded and finely chopped
6 large eggs
1/2 cup whole milk
1 tablespoon chives, minced
black pepper, freshly ground (to taste)

Instructions

Preheat the oven to 350 degrees F.

In a large skillet, fry the bacon over moderate heat until almost crisp and drain on paper towels.

Pour off all but about 1 tablespoon of the fat. Add the potato, onion, and tomato, and stir until the potato is softened, about 5 minutes.

In a bowl, whisk together the eggs and milk, pour over the vegetables, and stir slightly. Add the bacon, chives, and pepper and stir. Bake in the oven until the omelette is set, 20 to 25 minutes.

Cut into wedges and serve hot.

Notes

As an alternative to Danish bacon, lean slab bacon with the rind removed can also be used.

Tadka

2 Tbsp Ghee

2 tsp black mustard seeds

1/2 tsp asafoetida

8 curry leaves

Melt ghee and cover. When hot, add mustard seeds (they will pop).

Take off heat, add curry leaves and asafoetida.

Stir, add to dhal, soup, or stew.