If you are a fan of B movies then you’ll really get a kick out of these monster mash-ups from UPROXX.com. Click the image below to check out some truly unique monsters that really deserve their own movies!
I’ve heard a lot about The Cove over the past couple of months. The movie made its round in theaters last year, but I couldn’t find any local shows to go see. As of December, the film was released on DVD and I’ve been wanting to get my hands on it – today I finally did. There are a lot of things to be said about this film, but all I have to say is go and buy this movie, or rent it, or do whatever you need to do to watch it. Not only was this the best documentary of 2009, but in my opinion, the best movie of the year too.
Mega Shark meet the laws of physics; and graphic design.. You’ll probably remember the ridiculous shark attacking an airplane in the Mega Shark VS Giant Octopus trailer.
If you have ever wondered what the name of the mechanical shark from Jaws is, its Bruce (a name later used in Finding Nemo). He was undeniable the star of the movie and apparently Bruce was actually three sharks! Each mechanical Bruce was used for a different purpose. Once moved up and down, when left to right, and the other was used for for underwater shots only.
If you think about it, Bruce was really a technological marvel for the early 1970s. It even took 13 technicians to operate him!
“Bruce was fairly programmed for mishap. In order to use him, a twelve-ton steel platform, to which the mechanical shark was attached by a 100-ft.-long umbilical cable, had to be sunk to the ocean floor. The controls on the platform were operated by 13 technicians wearing scuba equipment.”
Like all flatfish, the flounder are cut into four fillets, rather than two as for normal fish. Then the fish pieces are skinned, and the 'wings' separated from the meat. The best part of the flounder are the fatty wings which are delicious as sashimi, and the fact that they comprise so little of the total meat of the fish makes them a rare treat. The skin is also tasty deep-fried or parboiled. But the fillets themselves are also quite delicious in their own right, here I have salted and pressed them between konbu kelp leaves, and then cut and served them just like sashimi. The flesh of the flounder is quite sweet and firm, and is complemented perfectly by the perfumed flavour of the kelp.