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Archive for June 2012

Big Giveaway Winners!

Jun30

The Darkening Dream$0.99 sale and giveaway week is over and was a resounding success. It’s time to announce the winners:

Grand Prize Winner: Amy Eye

$100 Amazon Gift Card, a signed paperback copy of The Darkening Dream, a signed copy of the video game Crash Bandicoot, a 13″x18″ poster of the book cover, collectable bookmarks

Second Prize Winners: Jay Uppal and Scott Pilgrim

Signed paperback copies of The Darkening Dream, a signed copy of the video game Crash Bandicoot, a 13″x18″ poster of the cover, collectable bookmarks

Third Prize Winners: Tanya, Ashley Williams, Amanda Artemis Speer, April Barger Hays, and Alicia Marie Ezell

Signed 13″x18″ posters of book cover, collectable bookmarks

Cool Name Award:

Amanda Artemis Speer

No additional prize, but being named after the goddess of the hunt is a prize all in itself, and backing that up with a last name that sounds like spear, which along with the bow is sometimes an attribute of the goddess: double cool!

But even with the sale over, you can still:

Buy the book on Amazon!

The official Rafflecopter widget is here:
a Rafflecopter giveaway

About The Darkening Dream

As the Nineteenth Century gives way to the Twentieth, modern science and steel girders leave little room for the supernatural. But in dark corners the old forces still gather. God, demon, and sorcerer alike plot to regain what was theirs in Andy Gavin’s chilling debut, The Darkening Dream.

1913, Salem, Massachusetts – Sarah Engelmann’s life is full of friends, books, and avoiding the pressure to choose a husband, until an ominous vision and the haunting call of an otherworldly trumpet shake her. When she stumbles across a gruesome corpse, she fears that her vision was more of a premonition. And when she sees the murdered boy moving through the crowd at an amusement park, Sarah is thrust into a dark battle she does not understand.

With the help of Alex, a Greek immigrant who knows a startling amount about the undead, Sarah sets out to uncover the truth. Their quest takes them to Salem’s brutal factory workrooms, on a clandestine maritime mission, and down into their foe’s nightmarish crypt. But they aren’t prepared for the terrifying backlash that brings the fight back to their own homes and families. Can Alex’s elderly, vampire-hunting grandfather and Sarah’s own rabbi father help protect them? And what do Sarah’s darkening visions reveal?

No less than the Archangel Gabriel’s Horn, destined to announce the End of Days, is at stake, and the forces banded to recover it include a 900 year-old vampire, a trio of disgruntled Egyptian gods, and a demon-loving Puritan minister. At the center of this swirling conflict is Sarah, who must fight a millennia-old battle against unspeakable forces, knowing the ultimate prize might be herself.

“Gorgeously creepy, strangely humorous, and sincerely terrifying” — Publishers Weekly
“Wonderfully twisted sense of humor” and
“A vampire novel with actual bite” — Kirkus Reviews
“Steampunk Lovecraftian Horror by way of Joss Whedon”

Buy Sample Characters Reviews Reviewer Info

Related posts:

  1. Special Prize Winners
  2. More Special Prize Winners!
  3. Announcing the Naughty Dark Contest
  4. Round 1 Winner Selected!
  5. Round 2 Closed!
By: agavin
Comments (3)
Posted in: Contests, Darkening Dream
Tagged as: Andy Gavin, Contest, Crash Bandicoot, Darkening Dream, Giveaway, Rafflecopter, The Darkening Dream

A-Frame again!

Jun29

With my parents in town I couldn’t resist taking them back to A-Frame. This Westside hipster reinvented “picnic” food joint as some really tasty grub.

For more details, see the combined post here.

Related posts:

  1. A-Frame – Ultimate Picnic Food
By: agavin
Comments (0)
Posted in: Food
Tagged as: A-Frame, Comfort food, Restaurant Review

N/Naka Reprise

Jun27

Restaurant: N/Naka [1, 2, 3, 4, 5]

Location: 3455 S. Overland Avenue, Los Angeles, CA 90034. 310.836.6252

Date: May 31, 2012

Cuisine: Modern Kaiseki

Rating: Awesome

ANY CHARACTER HERE

I first went to the amazing Omakase only N/Naka last summer. After a bit of a hiatus the Foodie Club returns. Now bear in mind that this lovely restaurant has only a set menu (they offer it in two sizes, plus vegetarian) but the talented young chef Ms. Niki Nakayama has whipped up an entirely different meal (with similar structure) every time we’ve gone!


The setting is elegant, minimalist, and very Japanese.


This unusual Spanish white earn 92 from Parker, “The 2007 Gorvia Blanco was sourced from a single 3 acre vineyard planted exclusively to the indigenous variety Dona Blanca (used in the past mostly for grappa production or as a table grape). Medium straw-colored, it reveals aromas of apple, pear, slate/mineral, citrus, and acacia. Crisp, concentrated, and intense (in the style of top-level unoaked Chablis), in the mouth it is vibrant, complex, and impeccably balanced. It should provide both intellectual and sensual pleasure for another 5-6 years.”


“Saki Zuke (A pairing of something common and something unique) – Goma Dofu – Fresh Tofu of Sesame and Green Tea topped with a Knuckle of Maine Lobster, Uni from Santa Barbara, a Flower of Pansy from Niki’s Garden, Gold Leaf and a Smokey Dashi.”


After the dashi (fish broth) is added. I love these opening dishes of Niki’s as they are intensely subtle and Japanese. There was a very fresh summer feel to it.


“Sakizuke (A pairing of something common and something unique) – Goma Dofu – Sesame and Green Tea Tofu topped with a Tie of Green Asparagus, Leaf of Red-veined Sorrel, Gold Flake and a Flower of Pansy from Niki’s Garden and Dashi.” This is the vegetarian version of the above lobster dish. In general, two or three variants of each dish will be represented. First the “normal” version, then vegetarian, and then sometimes followed by a special diet version.


With the broth.

“White Asparagus Tofu topped with Ikura, Baby White Asparagus, Red-veined Sorrel, a Flower of Pansy from Niki’s Garden, Butter.”


“Zensai (Main seasonal ingrediant presented as an appetizer) – Pan-seared Tasmanian Sea Trout, Roasted Heirloom Cherry Tomatoes, Meyer Lemon with a Green Asparagus Butter, Ponzu Reduction and a Chip of Bull Blood Beet.”


“Zensai (Main seasonal ingrediant presented as an appetizer) – A Roll of Shiitake Mushrooms, Haricot Verts wrapped in Leaves of Kale and served with a Sauce of Sesame Seeds.” Vegetarian substitute for the salmon.


“Modern Zakuri (A modern interpretation of sashimi) – Diver Scallop from Hokkaido, Japan topped with shaved Italian Summer Truffles, Drops of Ponzu Reduction, Fresh Lemon, Dusting of Parmigiano Reggiano and Zest of Yuzu and garnished with Daikon Radish Sprouts and a Flower of Borage from Niki’s Garden.” Hokkaido scallops are divine.


“Modern Zakuri (A modern interpretation of sashimi) – Roasted Bull’s Blood Beets with Roasted Nasu (Baby Japanese Eggplant), Leaves of Cress, Shaved Parmesean Reggiano and a Vinaigrette of Balsamic and Hazelnut.”

The vegetarians get this instead of the scallops, with a drizzled sauce.


“Tartare of O-toro of Baby Spanish Blue Fin Tuna, White Scallions, Caviar of American White Sturgeon, Chives, Soy Reduction and Dashi.”


2007 Montenidoli “Carato” Vernaccia di San Gimignano. The current release is, yes, five years old from the first Vernaccia to be aged in Barrique from a fine selection of free run grape musts, one can taste and feel the Leroy influence here. Deep minerality floated in creamy clouds. Grandiose, wild, and important. Here’s a pic of where this wine comes from. I discovered it last summer while Eating Italy.


“Otsukuri (Sashimi) –  Maguro (Tuna) of Spanish Baby Blue Fin Tuna, Hirame (Live Halibut from Jeju, Korea), Kumamoto Oyster and Ponzu, Kanpachi (Amber Jack) with Freshly Grated Wasabi and Niki’s Special Soy Sauce.”


“Otsukuri (Sashimi) –  Roasted Kabocha Squash, Black Konnyaku, Heirloom Cherry Tomatoes, White Asparagus Tofu, Nanohana.” Vegetarian sub.


Uni instead of oyster for a special diet person.


“Agemono (Deep fried dish) – Fried Pompano along with the Crispy Bones with Multi-colored Peppers, Scallions and a Sauce of Sweet and Sour Dashi, Butter Lettuce Leaves.” The fish is cooked in the thick sweet sauce until the bones grow soft, then wrapped in the lettuce and eaten like a taco.

“Mushimono (Steamed dish) / Agemono (Fried dish) – Chawanmushi – A traditional Egg Custard with Shiitake Mushrooms and Shaved Italian Summer Truffles; Tempura of Yamaimo, Carrot and Shiitake Mushroom with accoupaments of Fresh Lemon and Okanawan Finishing Salt.”


The vegetarians had this custard (pictured here in more clarity) and the carrot/mushroom fritter.


Parker 98! “Unquestionably one of the vintage’s finest wines, Jadot’s 2003 Bonnes Mares bursts with roses, violets, cassis liqueur, and black cherries. Armed with magnificent depth, concentration, and extraction, this full-bodied beauty expands on the palate to reveal oodles of black cherries slathered in chocolate. Its finish, which lasts for a minute, reveals additional layers of jammy fruit as well as loads of sweet, round tannin. Though immensely ripe and low in acidity, this gem has the profundity of fruit and structure for considerable cellaring. Anticipated maturity: 2008-2022+.”


“Shiizakana (Not bound by tradition, the Chef’s choice dish) – Spaghettini Vongole ala Niki – Fresh Manila Clams sauteed in a Sauce of Roasted Garlic and Campari Tomato Cream.” A different, but exceptional, take on spaghetti with clam sauce.


“Shiizakana (Not bound by tradition, the Chef’s choice dish) – Spaghettini with Shaved Italian Summer Truffles in a Roasted Garlic Cream Sauce, Daikon Radish Sprouts.” Vegetarian sub.


“Spaghettini with Meintako (Pickled Cod Roe) and Italian Summer Truffles.”


“Niku (Meat Course) – American Natural Angus Beef Rib Eye served along side a canele of Russet Potato and Leek Mashed, Roasted Carrots and a Ponzu Demi-jus.”


“Roasted Vegetable Course– Roasted Loaf of Tofu and Mochi with a Spicy Ponzu Sauce.” Vegetarian sub.


Sake- shichida, sago  japan. This is an ultra-ultra rare sake. It comes in various types. I’ve had the sweeter type before, but this is the dry one. The previous one was one of the best sakes I’ve ever had. This was merely good.


Fresh ginger.


“Shokuji One & Two (Rice dish –Sushi) – Tai (left), O-toro (Fatty Tuna) of Spanish Baby Blue Fin (right).”


” Shokuji One & Two (Rice dish –Sushi) – Baby Cucumber with a Plum Sauce (left); Avocado; Okra, Roasted Nasu (right).”


“Amaebi (Sweet Raw Shrimp, right), Aji (Spanish Mackrel, left).”


“Roasted Shiitake Mushroom (right); Roasted Kabocha Squash (left).”


“Uni (Sea Urchin) from Santa Barbara, Seared Toro (Fatty Tuna).”


A fried something handroll.


“Miso Soup with Head of Amaebi.” It’s traditional to recycle the shrimp head in miso soup. This makes for a more briny oceanic miso.


” Soba – Traditional Buckwheat Noodles in a Vegetarian Broth with Shaved Scallions.”


“Dessert – On a sweep of a Sauce of Dark Caramel sits a Cheesecake of Kabocha Squash rolled in Graham Cracker Crumbles, Whipped Cream, Fresh Organic Fruits of Blueberry, Strawberry and Kiwi; Crème Brulee of Sesame Seeds.” Both were great, particularly the Crème Brulee.


Artisan tea.

N/Naka really is a very special place. All the meals I had here were spectacular (here for the first, here for the second). This third was, if possible, slightly more refined, which was always wonderful because often one finds a slight bloom to come off a place on repeat meals. I’ve recently eaten at two Jose Andres set menu restaurants where the menu barely changed in eight months, but at N/Naka everything is seasonal and constantly rotating.

Try it!

Click here to other LA Japanese restaurants.

Or other Foodie Club extravaganzas.

Related posts:

  1. Food as Art – N/Naka
  2. Knocked out by N/Naka
  3. Mori Sushi – A Top Contender
  4. Takao Top Omakase
  5. Uh no, Takao again!
By: agavin
Comments (14)
Posted in: Food
Tagged as: Asparagus, Butter, Foodie Club, Hokkaido, Japanese cuisine, Los Angeles, N/Naka, Niki Nakayama, Omakase, Parmigiano-Reggiano, Restaurant, sake, Shiitake, Wine

Big Giveaway!

Jun25

This week, Monday June 25 through Friday June 29, the Kindle version of my novel The Darkening Dream is on sale for just 99 cents!

Buy it on Amazon!

Check out what you can win and how:
a Rafflecopter giveaway

As you can see, there are lots of ways to earn points, and since it’s a random drawing (done by Rafflecopter.com) those with the most points have the highest chance of winning.

So tweet, share, like, follow, blog and grab a copy of my book to enter to win.

About The Darkening Dream

As the Nineteenth Century gives way to the Twentieth, modern science and steel girders leave little room for the supernatural. But in dark corners the old forces still gather. God, demon, and sorcerer alike plot to regain what was theirs in Andy Gavin’s chilling debut, The Darkening Dream.

1913, Salem, Massachusetts – Sarah Engelmann’s life is full of friends, books, and avoiding the pressure to choose a husband, until an ominous vision and the haunting call of an otherworldly trumpet shake her. When she stumbles across a gruesome corpse, she fears that her vision was more of a premonition. And when she sees the murdered boy moving through the crowd at an amusement park, Sarah is thrust into a dark battle she does not understand.

With the help of Alex, a Greek immigrant who knows a startling amount about the undead, Sarah sets out to uncover the truth. Their quest takes them to Salem’s brutal factory workrooms, on a clandestine maritime mission, and down into their foe’s nightmarish crypt. But they aren’t prepared for the terrifying backlash that brings the fight back to their own homes and families. Can Alex’s elderly, vampire-hunting grandfather and Sarah’s own rabbi father help protect them? And what do Sarah’s darkening visions reveal?

No less than the Archangel Gabriel’s Horn, destined to announce the End of Days, is at stake, and the forces banded to recover it include a 900 year-old vampire, a trio of disgruntled Egyptian gods, and a demon-loving Puritan minister. At the center of this swirling conflict is Sarah, who must fight a millennia-old battle against unspeakable forces, knowing the ultimate prize might be herself.

“Gorgeously creepy, strangely humorous, and sincerely terrifying” — Publishers Weekly
“Wonderfully twisted sense of humor” and
“A vampire novel with actual bite” — Kirkus Reviews
“Steampunk Lovecraftian Horror by way of Joss Whedon”

Buy Sample Characters Reviews Reviewer Info

Related posts:

  1. The Darkening Dream in Publishers Weekly
  2. Hardcover Proof & Paperback Giveaway
  3. First Pro Review
  4. Untimed – Two Novels, Two Drafts!
  5. The edits are all in!
By: agavin
Comments (10)
Posted in: Darkening Dream
Tagged as: 99 cents, Andy Gavin, Fiction, Giveaway, Novel, sale, Steampunk, The Darkening Dream, vampires

George R. R. Martin, Write Like the Wind

Jun22

I have to show off this bit of geekery. These guys (watch the video below) created a truly amusing ode to George R. R. Martin our favorite writer of extraordinary talent but glacial (north of the wall glacial) slowness.

[youtube http://www.youtube.com/watch?v=j7lp3RhzfgI&feature=player_embedded]

If you liked this post, follow me at:

My novels: The Darkening Dream and Untimed

or all my Game of Thrones posts or episode reviews:

Season 1: [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

Season 2: [11, 12, 13, 14, 15, 16, 17, 18, 19, 20]

Season 3: [21, 22, 23, 24, 25, 26, 27, 28, 29, 30]

Season 4: [31, 32, 33, 34, 35, 36, 37, 38, 39, 40]

Season 5: [41, 42, 43, 44, 45, 46, 47, 48, 49, 50]

Season 6: [51, 52, 53, 54, 55, 56, 57]

Related posts:

  1. Game of Thrones – Season 2 Episode 1 Clips
  2. Game of Thrones – Iceland
  3. Diablo 3 – Commercial
  4. Game of Thrones – The Houses
  5. Game of Thrones – Season 2 – First Look
By: agavin
Comments (4)
Posted in: Fiction
Tagged as: a game of thrones, Fantasy, Game of Thrones, music, Write like the wind

Back to the Bazaar

Jun22

Restaurant: The Bazaar [1, 2]

Location: 465 S La Cienega Blvd, Los Angeles, CA 90048. 310.246.5555

Date: May 7, 2012

Cuisine: Spanish influenced Molecular Gastronomy

Rating: Awesome, one of LA’s best places.

_

I’m like a José Andrés groupie. I’ve been to every possible variant of his restaurants in LA, Vegas, and many in Washington. I covered some introduction to The Bazaar in a previous review, but it’d been almost two years so I figured it was time for another review.

The current dinner menu can be found here.


Grilled “tomato bread” with spanish Manchego cheese. A snack to start, and popular with my three year-old. Yes, he comes to meals like this. In fact, he’s been to at least four José Andrés restaurants, not to mention a couple Michelin two stars.


They have all sorts of interesting cocktails, but the signature one is the nitro caprina. Dry ice is used to freeze the rum and lime concoction down without added ice or water.


“LN2 Caipirinha. Brazilian cachaça, fresh lime and sugar frozen by using Liquid Nitrogen. Tableside service.” The result is above. It tastes like a sherbet, with a highly unusual smooth texture, but it’s intensely potent (in terms of proof). Goes down all too easy.


Then I pulled out this wine from my cellar (I’ve brought it here before). The 2007 Laurel. Yum. As I mentioned in my review of Calima this is a fantastic Spanish wine buy. Parker gives it 94 and says, “The 2007 Laurel, a blend of 65% Garnacha and 35% Cabernet Sauvignon, is deep purple-colored with a bouquet of wet stone, Asian spices, black cherry compote, and incense. Dense and sweet on the palate with tons of spice, it is super-concentrated, rich, and smooth-textured. Give this lengthy effort 2-3 years of additional cellaring and drink it from 2013 to 2027. Laurel is produced from the young vines of Clos Erasmus as well as from the results of a triage in the vineyard and cellar of the flagship wine.”


Then we have “Spanish olives, traditional” (right). Classic olives with pimentos and anchovy. This is followed (on the left) by “Spanish olives, modern.” Pureed olive has been “sphereized.” The flavor is basically the same, but these pop in your mouth to deliver a concentrated burst of olive.


This first dish is “Sweet potato chips, yogurt, tamarind, star anise.” The crisp chips are used to scoop up the fluffy cool yogurt, which has a pleasing fruit tang.

“Smoked yellowtail and crispy rice. Yoghurt, grapes, capers, radish.”


I’m nuts over Jose’s Gazpacho. I’ve even made it from his recipe a number of times at home. The intense sherry vinegar vibe is awesome.


“Not your everyday caprese, cherry tomatoes, liquid mozzarella.” This is a near perfect deconstruction of the caprese. The mozzarella balls explode in your mouth, and pair great with the pesto and the little crunchy crackers.


“Sea urchin and mango spheres.” Interesting texture. Interesting flavor.

“Japanese taco. Grilled eel, shiso, cucumber, wasabi, chicharron.” These are really good. Some other people at the table wused out so I had to eat three of them. Poor me.

“Organized Caesar. Quail egg, Parmesan.” The classic salad… constructed.


“Sautéed cauliflower “couscous”. Cauliflower purée, harissa, lemon, crispy quinoa.”


“Baby beets, citrus, pistachio, goat cheese.” A nice variant on what has become an LA classic.


“Sautéed shrimp garlic, guindilla pepper.” In Spain usually called Gambas pilpil. Basically shrimp boiled (fried?) in olive oil and garlic. These were very typical of what I must have had 30 times in southern Spain. The quality of the shrimp here was higher than is often the case at cheap places in Spain.


“Bunuelos, codfish fritters, honey aioli,” these are specular (but hot, right out of the fryer). The sauce gives them an almost Chinese flavor. Fried fish always works.


“Croquetas de pollo chicken béchamel fritter.” Awesome, I barely caught them before they disappeared. The inside is filled with fluffy béchamel. I love béchamel.


“Grilled Wagyu flank steak piquillo pepper confit.” This tastes like the melts in your mouth steak and peppers.


“Wild mushroom rice Idiazábal cheese.” Nice tangy mushroom risotto.


“Boneless Mary’s Farm chicken wings Spanish green olive purée.” These bits of hearty fried chicken are topped with a blue cheese sauce. They taste like wings, but go down so much easier.


My personal favorite along with the cheese steak, “Cotton candy fois lollypop.” The little cube of fois pairs with the sugar like a Sauternes. Oh so yummy.


The deconstructed “Philly cheese steak” (right) is one of my favorites. The bread is super crispy with liquid cheddar. the beef is wagyu. The vegetarians got “Hilly cheese steak” (left) with mushroom instead of beef. Same cheese.


You can see the cheese oozing out.


“Nitro coconut, floating island, passion-fruit, banana.” I don’t like bananas (had too many with half a bottle of whiskey in ’91), but the nitro island was delicious. Cold, refreshing coconut.


I’m a huge flan fan and this Spanish classic didn’t disappoint.


“Creamy Chocolate Heart. Coffee and cardamom.”


“Grapefruit and Olive Oil. Olive oil ice cream, mint and textures of grapefruit.” Really bright and fresh.


“Chocolate rice crispy.” There is a hint of peanut butter.


The passion-fruit “Pate des fruits” packed a wonderful wallop of fruit flavor. The others are clementine and berry.

No other restaurant in LA has the combination of ultra modern chic and whimsical playfulness that The Bazaar does — plus everything tastes great and you get to experience an great melange of flavors in one meal. One note, I ‘ve done The Bazaar’s “set menu” twice, and ordered myself four times. If you know what you are doing doing it yourself is the better way to go, particularly because they don’t mix up their set menu enough. However, if it’s your first visit, letting them handle serves as a fine introduction.

I’ve also been to Saam, the fixed menu back room three times. Overall, I like the front room a tad better. Saam is great, particularly the first time you go, but they don’t change it up that often. Here in front you can really control what you get, and the prices are more reasonable.

For more LA dining reviews click here.

Or for a full swath of all my José Andrés restaurant reviews, click here.

Related posts:

  1. Son of Saam – Actually more Bazaar
  2. Food as Art: The Bazaar
  3. Saam – José Andrés Squared
  4. Trés – Brunché Fantastique
  5. Back to the Future
By: agavin
Comments (3)
Posted in: Food
Tagged as: California, Clos Erasmus, Grenache, José Andrés, La Cienega Boulevard, Los Angeles, Olive, SLS, SLS Hotel, The Bazaar

A Princess of Mars

Jun20

Love the 1917 cover

Title: A Princess of Mars

Author: Edgar Rice Burroughs

Genre: Science Fiction

Length: 81 pages

Read: June 16-19, 2012

Summary: Pulp fun

_

Watching John Carter got me to reread A Princess of Mars. I barely remembered anything of the book, and it’s only 81 pages, plus the Kindle version was free!

It’s definitely superior to the film, and good campy pulp fun. Plus, when you take into account it’s 1917 publication date, it’s actually pretty impressive!

This was the cover I had as a kid

The writing itself is fast and clean, even if the sentences include copious subordinate clauses, high falutin vocabulary, and the occasional archaic turn of phrase. Like “fetich” which my Kindle dictionary informed me is a dated spelling of “fetish.” The style suffers a little — by modern standards — from an overabundance of “tell.” The book moves rapidly and the narrator tells you in a straightforward first-person past what happened. He doesn’t illustrate the points by action, but calls it as he sees it. Even the action is given to narrative summary rather than blow by blow description. This is compact and functional but feels dated.

The plot is a straightforward adventure. Our protagonist, who is pretty much great at everything, hurls himself from one predicament to the next, all the while extracting maximum drama and showmanship. Things rarely go badly for him, and there is little subtly of choice. I can see how significant an effect Burroughs had on mid century pulp Science Fiction masters like Phillip Jose Farmer or L. Ron Hubbard (I’m ignoring the religion and talking about the writer). Farmer adventures like Dark is the Sun, World of Tiers, or The Cache feel like direct descendants of A Princess of Mars.

For 1917, the world building is fairly extensive. There aren’t too many outer space adventure novels before this, so he must have invented a lot of the tropes. There are flying craft, exploding bullets, terraforming machines, and all sorts of goodies. And all in an era when the biplane was the height of aeronautical tech.

Every decade has it’s variant

The book’s biggest weakness is the utter lack of subtlety. John Carter is able to instantly read into alien situations and ferret out the meaning — even when he can’t understand the language. He is an instant master of the new tech, a perfect navigator, etc. The solution to his problems are usually readily available. Burroughs resorts to certain devices — like convenient eavesdropping — multiple times. The “romance” between Carter and Dejah Thoris is formulaic at best. Still, she is described repeatedly as gorgeous and nearly naked, which sets the standard for pulp heroines.

As a student of media conversions, I continue to wonder at the bungles in the recent film adaptation. Read my thoughts on the John Carter film here, but while they borrowed most of the characters, situations, and feel from the novel, they made many plot changes for the worse. Some of the camp factor does come from the source material, and there would probably be a need to simplify the action, however this doesn’t excuse the addition of multiple prologues, and ridiculous meta-villains. Pulp action is pulp action. Dressing it up with an extra layer of plot complexity doesn’t change that.

For more book reviews, click here.

Or read about my own historical fantasy novel here.

Related posts:

  1. John Carter and Writing Don’ts
  2. Book Review: The Last Colony
By: agavin
Comments (2)
Posted in: Books
Tagged as: A Princess of Mars, Book Review, Dejah Thoris, Edgar Rice Burrough, Fantasy, John Carter, Princess of Mars, Pulp magazine, Science Fiction

Din Tai Fung – The Return!

Jun18

Related posts:

  1. Din Tai Fung Dumpling House
  2. Jak & Daxter Return
By: agavin
Comments (2)
Posted in: Food
Tagged as: Chinese, Dim sum, dimsum, Din Tai Fung

John Carter and Writing Don’ts

Jun15

Title: John Carter

Cast: Taylor Kitsch (Actor), Lynn Collins (Actor), Andrew Stanton (Director)

Genre: Science Fiction (liberally)

Watched:  June 9, 2012

Summary: Dull and overdone (4/10)

_

When I first saw the trailer for John Carter I was intrigued and full of questions.

What is this? How do those late 19th century western images fit in with the “other world” and alien thing? I liked the music. Somehow I felt I was supposed to know who the hell John Carter was. I didn’t. It took me months to find out.

And the irony is that I’ve actually read A Princess of Mars, albeit nearly thirty years ago, but failed to remember the hero’s name. Perhaps a hint that this even was Mars would have helped.

In any case, none of that affects the film itself.

I’m not going to describe the plot, but instead talk about what works and doesn’t. Fundamentally, I think it could have been a great movie — but it’s not. In fact, only the effects make it vaguely watchable.

The writing is a mess. We have about four different beginnings. The opening prologue is set on Mars with the bad guy (sort of) that is totally useless and out of place. This is an “earth man goes to other world” story and by opening with the other world completely pops the mystery bubble. I’ll try to delete that scene from memory. The next is better, a bit of prologue presumably borrowed from the book’s attempt at verisimilitude where we learn that the titular John Carter died and left his estate to his nephew. This includes a journal of his adventures. Then we cut back to said adventures a decade earlier. In a fairly useless bit of Western which attempts to introduce our protagonist (in our third segment!) he illustrates that he is a jerk, belligerent, and manages to get himself teleported to Mars via Arizona. From there there the real story begins.

Several basic rules of straightforward writing are violated: 1. Start with your protagonist. 2. Make him or her likeable.

Plus, the direction is forced and hamhanded. In an early scene on earth, JC is “shows” he is resistant to authority by repeatedly (and foolishly) trying to escape the US army officers who merely wish to talk to him. This is done in a series of cuts. I know what the director was going for, but he fails utterly. The sequence comes off as forced and cheesy. In general, the over bombastic John Williams style score tries to sell a level of drama that the script does not create. The net effect is that you know how you are supposed to feel, but don’t: Melodrama.

This is not helped by the “additions” to the original novel’s plot. For some reason, a bunch of manipulating shape-shifting priests of undetermined origin and purpose are working behind the scenes to manipulate the moderately byzantine political landscape of Barsoom (aka Mars). This does nothing but make the principal villain seem lame and stupid. In short, a tool. Scenes feel rushed and suffer from a level of hamminess reminiscent of 1960s epic films. The actors who played Julius Caesar and Mark Antony in the excellent HBO Rome reprise their roles as campy Martian versions of the same part. In every scene they seem to be winking at the camera, all while wearing diapers and leather straps.

Even the effects and sets, as gigantic as they are, seem recycled. Part of this is a form of reciprocal IP theft between Edgar Rice  Burroughs, George Lucas, and the producers of this film. Lucas lifted all sorts of feel and elements from the original novel for the Star Wars universe, and the John Carter producers felt the need to emulate much of the visual style he created. I don’t blame George, his world is a unique vision build from the parts of pop and pulp Science Fiction. But despite the extraordinary influence of A Princess of Mars, the John Carter film adds nothing to the genre.

That is not to say that it’s bad looking (diapers aside). The effects are well executed and the big open Western-style spaces impressive and moody. It’s just that without any real connection to the cardboard characters, it’s hard to care.

For my review of the original 1917 novel, click here.

For more Film reviews, click here.

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By: agavin
Comments (22)
Posted in: Movies
Tagged as: A Princess of Mars, Andrew Stanton, Arts, Barsoom, Edgar Rice Burrough, Film Review, John Carter, Mars, Science Fiction, Taylor Kitsch

Il Grano Birthday

Jun13

Restaurant: Il Grano [1, 2, 3, 4, 5, 6]

Location: 11359 Santa Monica Blvd, Los Angeles, CA 90025. 310.477.7886

Date: June 11, 2012

Cuisine: Italian

Rating: One of the best Italian meals I’ve had outside Italy

_

This year, when my birthday rolled around, I spent some time searching for a dining destination worthy of a full Foodie Club outing and finally settled on Westside Italian Il Grano. I’d been a couple years ago, but a tasting menu post by fellow food blogger KevinEats.com had recently drawn my attention. Kevin covers the history of the restaurant and it’s chef/owner Sal Marino and Chef de Cuisine Water el Nagar better than I can.


I called up Sal and arranged for a custom menu for the night. He was incredibly nice and accommodating. I asked if I could bring wine and he suggested I send him a list of bottles and he would stage the food to match. I love putting my Sommelier skills to work, and given my recent certification in Italian wine I went for an all Italian slate.


We began the evening with the 1996 Dom Perignon. Parker 98 points! “The nose gives intense toasty, biscuity notes with an underlying fruit character of warm strawberries, golden delicious apple slices, oyster shells and chalk dust. Very crisp, fine, youthful and fresh in the mouth, the finish provides layers of minerals, citrus fruits and a pleasant creaminess in texture and flavour.”


Il Benvenuto. A trio of amuse. Sal may be a Neapolitan Italian American, but Il Grano is anything but old fashioned. It features a very Californian (and Italian) emphasis on first rate fresh ingredients, coastal Italian cooking, filtered through modernist techniques.


“Liquid Spinach Salad.” This is perfectly illustrated by this amuse. Spinach puree that has been spherized along with a dollop of goat cheese, olive oil, and a bit of fruit gel. The flavors of this deconstructed dish hit your mouth all at once.


“Maine fluke tartar, boysenberry, green almonds.” Three simple ingredients, but quite a flavor punch. The sweet berry paired perfectly with the subtle bit of sashimi.


“Pistachio soup, exotic fruits.” And my favorite of the trio. A bit of candied, or at least caramelized, fruits…


And then the addition of this wonderful “soup” of ground pistachio (and I suspect cream). There’s also a bit of chili oil at the bottom. Intensely pistachio — in a good way.


Bread.


Our second wine was the 2010 Castello Ducale Falanghina Sannio. This is a simple, classic, Italian coastal white from Campania. Crisp acidity, bright fruit, and a good bit of sapidity.


“Gamberone: Tomato gazpacho, santa Barbara prawn crudo, GGL cherries, sal’s 1st of season heirloom cherry tomatoes, yellow corn.”


To this already appealing pile of ingredients is added a bit of classic Andalusian tomato gazpacho. The soup itself tasted pretty much like the version we make at home, adapted from Jose Andres’ recipe. Some of us sucked the head dry.


Charred red snapper instead of the prawn for the non shellfish cadre at the table.


And with the gazpacho.


2010 Nugnes Falerno Del Massico Bianco Vite Aminea. Another white from Campania, this was quite different, with far less acid and a much more aromatic quality. Very, very interesting bouquet.


A trio of crudo.


“Wild big eye tuna & cucumber caviar.” This lovely bit of tuna is graced with cucumber in the modernist form. The caviar is a bunch of tiny balls of puree coated in calcium alginate. Pretty wonderful.


“Japanese snapper & blood orange caviar.” And so was this Tai, with a bit of fruit.


“Hokkaido scallop caprese.” But best of all was this scallop, drizzled in olive oil and with a bit of burrata and heirloom tomato. Incredible fusion of Japanese and Italian flavors.


The scallop is substituted with salmon in this variant.


2007 Montenidoli “Carato” Vernaccia di San Gimignano. The current release is, yes, five years old from the first Vernaccia to be aged in Barrique from a fine selection of free run grape musts, one can taste and feel the Leroy influence here. Deep minerality floated in creamy clouds. Grandiose, wild, and important. Here’s a pic of where this wine comes from. I discovered it last summer while Eating Italy.


“Zuppa di Porcini: Porcini soup, seared porcini, spuma al gorgonzola.”


The soup itself had a pronounced vanilla bean sweetness which made an extraordinary match with the mushroom and gorgonzola. The strongly aromatic Vernaccia only added to the mix.


“2008 Nugnes ‘Caleno’ Falerno del Massico Riserva.” The Caleno Riserva is a flagship rosso from Nugnes and, once again, it over delivers. This meaty, full-bodied red is produced from Aglianico and Piedirosso, two historic grape varietals that are thought to have originally been planted by the ancient Greeks.  The nose opens with dark fruits with layers of coffee, cigar box, and roast meats with hints of earth. The palate has sweet blackberries, plum, tobacco and a note of pepper. This is a wonderfully earthy Campanian red.


“Calmaro con caponata: Monterey Bay calamari, summer caponata, apricot-saffron emulsion.” The caponata had a bit of veal in it. The calamari itself was wonderfully tender.


“Vongole e piselli: boston steamer clams, English peas, green air.”


Tuna is substituted for the clam in this variant.


2004 San Giusto a Rentennano Percarlo IGT. Parker 96! “The estate’s 2004 Percarlo (100% Sangiovese) explodes from the glass with a stunning array of aromatics that meld seamlessly onto the palate, where endless layers of fruit burst forth in a composition of exquisite balance and sensuality. Packed with sublime, expressive notes of black cherries, minerals, menthol and licorice, it is an utterly captivating wine in every way. The 2004 Percarlo is without question one of the vintage’s finest wines and shows the heights Sangiovese is capable of reaching. Though irresistible today, readers who want to experience this wine’s fullest potential may want to wait a few years.”


“Prosciutto di Quaglia: House made quail prosciutto, Murray Farms summer berries, taleggio.” Not your everyday Turkey Bacon! The combo of quail, fruit, and sharp cheese was a wonderful reinterpretation of classic carpaccio.


The no meat crew received asparagus.


With asparagus soup.


2004 Le Potazzine Gorelli Brunello di Montalcino Riserva. Parker 93. “The 2004 Brunello di Montalcino Riserva, from vines in Castelnuovo dell’Abate, is gorgeous, layered and elegant in its violets, tar, licorice and cherries. The finish is long and impeccable, but this is a somewhat ethereal style, with aromas and flavors that are already a touch forward relative to most 2004 Riservas. Ideally the wine is best enjoyed within the next decade.”


“Spaghetti con funghi, piselli e fave: Fresh egg pasta with our pancetta, chanterelle, pom poms, english peas and fava beans.” This wonderful pasta is in the “ham and pea pasta” family. A classic Italian variant can be seen at this restaurant in Modena. Of course everything is better with bacon, but Sal and crew add a smokey mushroom note and tone down the heavy cream / parmesan vibe. Really first rate.


The vegetarians, sadly, miss out on the bacon.


2003 Conti Boca, a new favorite of mine. “Shimmers on the palate with layers of fruit, mineral, and herbs. Stylistically the 2004 is a much more expansive, generous wine than the 2005, with layers of fruit that radiate with notable energy through to the mineral-laced finish. This fresh, vibrant and impeccably pure wine is a jewel.”


“Risotto alle Spungnole e fegato grasso d’oca: Acquarello organic carnaroli risotto, morels, shaved foie gras.” The “forest floor” and mushroom notes of the wine sung perfectly with this incredible risotto. Certainly it was one of the best risotto’s I’ve had in recent memory, up there with Roberto Cortez’s stunning coffee/Syrah version. The bits on top. Not truffles, but foie gras!


1997 Barolo Bartolo Mascarello. A stunning showing from this mature barolo. Parker gives it 94 points and says “I underestimated this wine from barrel, but now that the great old man of the village of Barolo, Bartolo Mascarello, has gotten it in bottle, it is an impressive, old style, heavyweight effort that will age for three decades. A dark plum/garnet color is accompanied by a striking bouquet of cinnamon, balsam wood, roses, tar, minerals, and cherry liqueur. There is good acidity, a broad, full-bodied, super-concentrated palate, and tell-tale truffle, leather, and dried herb notes. Powerful and long, this well-delineated, gorgeously pure, structured Barolo is a classic from the old school of Piedmontese winemaking.”


“Pappardelle al cacao con sugo di coniglio: Homemade cocoa pasta with hand cut rabbit ragout, apricots.” Sweet and savory!


Purple potato gnocchi with squash blossoms and butter sauce.


“Salmone: Copper River salmon sous vide, baby purple artichokes, suchoke puree.” This had that awesomely smooth sous vide texture. Medium rare, but even, and incredibly soft. Sal couldn’t stomach the idea of us pairing the salmon with my next wine (the Amarone) and threw in a round of pinot noir to match!


2008 Latium Campo Leon Amarone. I thought a rich Amarone would pair nicely with the cheese, they are after all a bit port-like, the grapes being pressed after drawing on straw mats in the sun (into raisons).


Apricot sorbetto for pre-dessert!


“Il Formaggio: Rinconada Dairy sheep’s milk cheeses, black truffle soft pecorino, asiago stagionato, Carol’s dry fruit cake.” A very nice little cheese plate. I liked the peppery “jelly” in the middle.


2006 Terre di Pantelleria Khareb Muscat Passito di Pantelleria. This famous passito is from an island off the coast of Sicily and is like apricot nectar.


Fresh summer fruit: Apricots, berries, strawberry. I have to say these were some of the best fresh fruit I’ve had in a long while!


“Panna cotta alle cilege: Cherry pannacotta, cherry crumble, cherry spherification.” Wow. This wasn’t a super showy dessert in the usual sense, but instead a really nice showcase of the in season cherry. Really delightful.

I was really blown away by this meal at Il Grano. It was everything I like: showcasing bright ingredient driven flavors, with numerous standout dishes, impeccable and surprising combinations, and just plain tasty. Combined with the epic twelve bottle tasting flight (you’ve never seen so many glasses on a table), it was a fantastic meal and birthday. Really, on par with the top 2-star Italian restaurants I enjoyed last year in Italy like Osteria Francescana, La Frasca, or Arnolfo. Il Grano is less formal, but the food was just as innovative, and perhaps more reliably delicious. Sal and staff were impeccable hosts too. They really pulled out all the stops, even recovering deftly from some minor goofs (involving which special needs diner got what). I find the kind of grace under pressure and flexibility they demonstrated to be hallmarks of really great restaurant experiences.

We’ll be back soon. I’m sure Il Grano knocks a normal dinner for two out of the park as well, but if you can, go tasting!

For more LA dining reviews click here.

Or experience my gluttonous month-long journey through Northern Italy.

Or more crazy Foodie Club meals.

Related posts:

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By: agavin
Comments (7)
Posted in: Food
Tagged as: Campania, Foodie Club, Gazpacho, Il Grano, italian, Italian American, Italian cuisine, Italy, Los Angeles, Prawn, Salvatore Marino, Santa Monica California, Walter el Nagar, Wine tasting descriptors

Snow White and the Huntsman

Jun11

Title: Snow White and the Huntsman

Cast: Kristen Stewart (Actor), Charlize Theron (Actor), Rupert Sanders (Director)

Genre: Fantasy

Watched:  June 6, 2012

Summary: Surprisingly excellent (9/10)

_

I have to admit that the trailer for this film had me cautiously excited. It exhibits a certain style of fantasy storytelling that appeared cool and unique. Serious, yet referential to the source material. Visually original, but not silly. Still, I was worried. The bit about “from the producer of Alice in Wonderland” did nothing to reassure. That movie was so wretched I turned it off during the mind numbing final battle.

Oh, and despite my distaste for Twilight (I cover all four films and novels in detail) I’m actually a non-so-closeted Kristen Stewart fan. In fact, she’s the only thing that makes the sparkly vampires and talking wolves bearable. Plus, her work in the excellent and underrated Adventureland is top notch.

Snow White isn’t a perfect film, but it is a damn good one with a lot going for it. While the movie is a special effects showcase, the writing is fundamentally story and character driven. It has one of those flashback beginnings like the far inferior Dark Shadows (2012). This part of the film probably could have been cut and replaced with a few quick flashbacks, but once we’re into the present day it’s highly engaging.

The weird mythology and power of the wicked queen is complex and well developed. Visually she’s very effective even if Charlize Theron does deliver some of the cheesiest lines in the film. She looks great but her dialog is hit or miss. Some are great like the “mirror mirror” conversations. Her character is megalomaniacal to the extreme and lends toward overacting.

K. Stew employs her trademark naive and self-depreciating boldness. It works for me as it always does. Hemsworth is big, confident, and evocative of young Sean Bean in his comfortable portrayal of the Huntsman. The Queen’s brother is creepy. The dwarves surprisingly effective (who doesn’t love Ian McShane?).

This film could have easily gone bad in a number of ways. It could have been an incomprehensible and undeveloped special effects fest. We could have had a 45 minute all-CGI all-boring final battle. We don’t. We have a final battle, but it centers around Snow White and the Queen and the mutual nemesis factor. The film takes itself very seriously, yet is full of totally weird mythology. It could have descended into total camp or the incomprehensible. It doesn’t. Snow White strikes a balance between character, action, mythology and the like.

On an effects note, there is some really stunning work here. For all the over-the-top graphics, some of it is very understated. For example, the eight (soon seven) dwarves all have the faces of well known actors like Ian McShane and Bob Hoskins. I don’t know if they filmed real little people and then grafted on filmed faces or formed incredibly realistic computer models of each actor to composite in, but it looks great. Unfortunately, this does have the effect of putting short but talented actors (like the amazing Peter Dinklage) out of a job. Some of the made up sets like the fairy enchanted forest also have a fey quality, somewhat reminiscent of Pan’s Labyrinth or Hellboy II, that frankly took my breath away. Yeah, I’m a Dark Crystal kind of guy, but it’s good stuff.

Overall, it’s nice to have more well done serious fantasy. Bravo.

For more Film reviews, click here.

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By: agavin
Comments (0)
Posted in: Movies
Tagged as: Charlize Theron, Chris Hemsworth, Fantasy, Ian McShane, Kristen Stewart, Movie Review, Movies, Queen, Snow White, Snow White and the Huntsman

Diablo 3 – Barbarian 1-60

Jun08

I used the Diablo 3 Beta as a chance to explore each class, but my first 48 hours with the real game were thwarted by the login boss. Blizzard clearly had a few problems out of the box, but by Wednesday or Thursday things were mostly stabilized.

I rolled a Barbarian as my main. Thematically, I’m more a Witch Doctor type, but I didn’t love the indirect style of gameplay so I debated Barbarian or Wizard. Both were fun to play, but ultimately I went with the Barbarian because he seemed tougher (theoretically less dying) and his “jump right into the middle and kill” style was very satisfying. Over the next three weeks I played through Normal, Nightmare, and Hell, and have just started on Inferno.

Normal Mode

The game is pretty easy on Normal Mode, probably easier than Diablo II (it’s hard to remember). Personally I think the difficulty here is about right, there’s really no reason to be punitive given the game is intended to be played multiple times. A couple mechanical changes make for less downtime than previous games: You don’t have to corpse run. All you lose when you die is a bit of time and the cost of repair. Champions save the health you left them with, so zerging is possible. In normal I barely died, perhaps only 5-6 times.

Each play through took about a week of fairly casual play, with the increasing difficulty being matched by increasing familiarity. The end of Act I and Act II seemed the hardest. Bosses seemed pretty easy. Act IV very easy.

Game Size

The game is long and very linear. It feels about the right length. Acts I and II go on and on. Even on the second and third play throughs I kept saying to myself “oh yeah, this again” as I had forgotten all the varied sub areas. The random generation does mix it up fairly well. I, myself, usually explore every level completely, milking every last chest, monster, and elite out of it. This makes the game considerably easier than if you force ahead at the fastest rate. The way I did it, the leveling was perfectly paced, I reached level 60 just as I hit the last boss of Act III on Hell Mode.

Plot

The plot as told in D3 is a bizarre mix of voice over quest text and three kinds of FMV. There is a brown ink on parchment style, in game boss talk, and the fully rendered advanced CGI style. I found only this last compelling. The full-rendered character models, notably Leah, are pretty awesome. So are the angels. The boss speeches are pretty laughable, almost Scooby Doo style. “Muuuhahhaha. Now I have become the prime evil!!!!”

The quest structure is pretty good, if entirely 100% linear. You can skip everything for repeat listening (or not). I also enjoyed the comments of the companion followers. They are well acted and occasionally amusing. Still, they do get a bit repetitive.

None of this detracts much from the game as it’s more about the combat and the overall mood than it is about the specifics of character and plot. Nevertheless, as a writer I suggest that Blizzard could use to… ahem… hire one. This is no Uncharted with regard to story.

Barbarian Build 1

It takes until about Act II of Normal Mode to really get enough of your skills for a full sense of the class. Once you do, the Barbarian is a real badass. Wading into a giant group of trash is very satisfying. Blood and bodies fly everywhere. I tuned my first build for maximum AOE damage output. Given the difficulty level of Normal this was fine even for champions and most bosses. Occasionally, I had to swap a skill for bosses.

Cleave (usually with Rupture) – This is a no brainer, it’s the AOE fury builder

Either Rend (usually with Ravage for extra range) or Seismic Slam (with Stagger) – More AOE. Rend is a little more practical, particularly against elites and bosses, but SS is so much more fun. It’s particularly exciting with huge groups of mobs.

Leap (with Iron Impact then Call of Arreat) – Great for opening a fight, or getting a brief stun, or escaping

Revenge (with Vengeance is Mine or Best Served Cold) – a combo fury-free heal/aoe

Battle Rage (with Marauder’s Rage) – a pure damage buff

Call of the Ancients (with the Council Rises) – If you get overwhelmed, this will sop up some monster attention and burn them down

Passives: Ruthless, Weapons Master, and Berserker Rage or Brawler – all of these are straight DPS increases

Follower: Enchantress, speced for buffs and DPS

For bosses I would sometimes swap Cleave out for Frenzy (Sidearm) for more single target DPS and COTA for Wrath of the Berserker (Insanity) to burn bosses down.

This basic build served me fine through all of Normal and Nightmare.

Nightmare

The second difficulty level doesn’t really feel any harder than the first. It’s more fun too because you have a much more complete set of abilities. In general, in both Normal and Nightmare, I would kill bosses in one try, maybe two. I barely noticed champion packs and would usually only die if I caught an Elite or Champion at the same time as a huge pull of trash mobs.

Hell

In Hell Mode, after the Skeleton King, things start to change. Suddenly, champion packs of three start to become a problem. Single elites and their minions can also be tough, but generally I found these much easier than champion trios with certain abilities. In Diablo, champion packs (usually 3) and elites roll from certain sets of abilities. Generally, they will have three or four. For melee classes like the Barbarian some of the worst are: Molten, Plagued, Fire Chains, Waller, and Frozen. If one of these movement impairing or area of effect skills is combined with something like Horde, Extra Health, Illusionist, or Shared Health it can be a real problem. Lethally a movement impairing effect, an AOE damage, and a health/numerical increase. The strategy here is to pick off the minions and then focus down one of the three champions, all the while keeping out of the deadly stuff. In Hell Mode, even a well equipped melee can die in seconds if trapped inside the bad zones.

By the post Skeleton King section of Act I, the “real bosses” (uniques) are no longer the problem. It’s these champion groups.

Build 2: Dealing with Hell’s Champions

For a while, in late Act I and early Act II Hell Mode, I was dying too often. Clearly I needed more survivability.

Cleave (with Broad Sweep) – I still wanted an AOE main as there are far to many enemies to single target down

Hammer of the Ancients (Smash for max damage) – This turned out to be a more useful way to spend fury. It allows for slamming down champion and elite health in a more focused manner

Ground Stomp (with Wrenching Smash) – This turns out to be a pretty awesome skill. Against trash it’s a great way to gather in a group for Cleave or Revenge and against champions it allows you to keep them stunned — briefly.

Revenge (with Best Served Cold) – a combo fury-free heal/aoe. The increased Crit helps you really smash and destroy

War Cry (with Invigorate) – exchanging the damage buff for this increased armor really helped survivability, and even better it has a self heal.

Furious Charge (with Dreadnought) – A short cooldown escape/closer with a heal and stun. This extra heal (besides your health potion) can really keep you alive.

Passives: Ruthless, Weapons Master, and Nerves of Steel – Replacing the last DPS buff with increased armor and gemming and gearing for more Vitality, Lifesteal, and Health per second really helped keep me alive.

Follower: Templar, specced fully for healing. Really, as a Barbarian, anything that heals you is good. If you can stay alive, you will prevail. The Templar also has a nice WOW Warrior style charge and stun.

For bosses, I would usually change out Cleave for Frenzy (Sidearm) and Ground Stomp for Wrath of The Berserker (Insanity). But at level 60, the need to keep up the Valor stacks (which reset when you spec) made me stick with the usual build. It wasn’t a problem, just without WOTB bosses took a bit longer.

This build worked wonders for my Hell Mode champion problem. With the first build, I would die again and again on certain champion abilities. Once I learned to play this build, use everything on cooldown, and keep moving, I rarely died more than once or twice on even a tough group.

Gear

One of the weird things about gear in D3 is that while rare drops come in a fairly steady stream and blues are a dime-a-dozen, it’s very unusual to find an upgrade in the game. The gear available on the auction house was almost always better and cheaper than finding or making it in game. I suspect this is because of the random factor. As a Barbarian (or any class) you only really want certain stats. Any Intelligence or Dexterity (or a host of other stats) on gear is near useless. The odds of perfect Barbarian gear dropping is low. But with millions of players the AH is choked with it. Same goes with the crafting. At first in Normal Mode I leveled the Blacksmith. But it gets very expensive by Nightmare and for the cost of just one skill level you can buy one or two better things on the AH. This trend, frustratingly, seems even more true in Inferno. You have to play inferno to earn gold to buy better gear on the AH, not to actually win better gear (unless you are very lucky). I don’t think this will be good for Inferno. The relationship between play and reward is too disconnected.

Inferno

I’ve only had a day or two to play Inferno and have only done so in the easiest section of the game, but it’s clearly a lot harder. Even normal trash hits for a wallop. I came across a champion pack with Fire Chains, which along with Molten, are my least favorite. They crushed me. You have to get in close as a Barbarian to do any damage and they just cross those chains over you — near instant death. If this persists I will experiment to changing all my passives to survival and stacking my gear with more resists. Still, I think it will be hard.

My guide/discussion to Barbarian Inferno play is in a separate post.

Multiplayer

The multiplayer system is great for hooking up with your battlenet friends. I did a bunch of that. I found cooperative a little slower, but perhaps more fun, than solo play. You often have to wait for the other person to do something, or go back to town and sell, etc. In solo, things go at your own pace. I played a couple of times with mismatched levels. This works but isn’t very fun. It was either hard to stay alive (if I was too low) or way too easy (if I stepped down). I suspect that once a bunch of my friends reach Inferno it will be easier. I was often concerned with not messing up my solo game or having to repeat. If you exit the game to join another and you aren’t at a checkpoint you’ll have to backtrack a little to wherever it lets you reset the quest to.

I also think to progress in Inferno will nearly require group play. We’ll see.

Overall

The game rocks. As I mentioned in my beta preview, it isn’t the most graphically advanced game. The camera is incredibly conservative and never changes POV. But the game is impeccably smooth and the responsiveness of the skills and varied monster deaths are awesome. The overall feel is exciting and it’s extremely gratifying to destroy demons en mass. Stuff destroys all over the place too, which is awesome. Class balance is also very good with a wide number of cool and useful abilities and play styles. Most games are really lame in this department and it doesn’t really seem to matter which skills you use and how you combine them. Not so here, there are all sorts of interesting synergies and the builds feel distinct.

Makes me wonder if I should level a Wizard!

Continue reading about my Inferno Mode experience here.

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By: agavin
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Posted in: Games
Tagged as: Area of effect, Barbarian, Barbarian Build, Berserker, Blizzard, Blizzard Entertainment, Diablo, Diablo 3, Diablo III, diabloIII, Hell Mode, Normal Mode, Roleplaying, Witch Doctor

The Last of Us – E3 Gameplay Coverage

Jun06

E3 (the Electronic Entertainment Expo) has bought us an extensive new gameplay coverage video for Naughty Dog’s post-apocalyptic survival game, The Last of Us. Aside from the recently released Diablo III, this is my most anticipated upcoming game, and I suspect I’m not alone.

Related posts:

  1. New Naughty Dog Franchise – The Last of Us
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By: agavin
Comments (11)
Posted in: Games
Tagged as: Gameplay, Naughty Dog, The Last of Us, Trailer, Uncharted, Video Games

Obika Mozzarella Bar – Mall Good

Jun06

Restaurant: Obika Mozzarella Bar

Location: 10250 Santa Monica Boulevard, Upper Level, Los Angeles, CA 90067

Date: March 3, 2012

Cuisine: Italian

Rating: It’s in a mall, but it’s actually pretty darn good

_

The day I took my Italian Wine Specialization exam a bunch of us went to lunch. I passed the test, but I didn’t know it then so was both stressed and in serious pain from my recently broken wrist.


One of the instructors, Diego (he’s not pictured, above is Stefano), took us to Obika Mozzarella bar in the Century City mall. I usually loathe mall restaurants, and I detest the parking at CC for sure, but this place turned out to be a surprise.


The inside is clean and modern, fairly small.


People brought wine. Big surprise! I wasn’t in the know before hand so didn’t have a chance to divest myself of some of my oversupply. These were all Italian, of course, and generally fall into the camp of really good terrior focused inexpensive wines. A few of these whites were really interesting. “The San Vincenzo is a fat, generous white with plenty of ripe apricots and peaches. The soft, caressing style flows through to the long, pretty finish.” It blew away your boring Chardonnay or Pinot Grigio.


This one is from Basilcata, a province in the insole of Italy I didn’t even know about before taking my class, but have recently become very fond of.


We began the meal with traditional meats and cheeses. Above is salami, proscuiotto, and mortadella di Bologna.


And the cheese, left to right, Burrata from Apulia, Buffalo Mozzarella from Campania, and smoked Mozzarella.


My plate. Good stuff. I love me some proscuiotto wrapped mozzarella (which I often had in Napoli), but truth be told, Burrata is best.


This Alto-Aldige white is pretty much in the Austrian style, but perhaps with a bit more Italian flair.


Because straight up mozzarella isn’t enough, we had both kinds fried with some fried artichokes as well. The smoked in particular was very yummy.


And this salad, a salmon, mozzarella, avocado, arugala salad. You’d NEVER see this in Italy, but it was surprisingly delicious.


You wouldn’t really see this either, burrata with beets, pine nuts, spinach, and balsamic dressing. It was great too, and you do find variants of these combinations all over LA. It’s typical that we American’s reinvent with Italian ingredients but without regard to their traditional pairings and forms.


A vegetable pizza. The crust was good. I would have liked to taste the sausage pizza, but such was not to be.


Diego was very excited for this buttery Risotto Milanese. Just straight saffron, good rice, butter, and cheese. Very rice and tasty.


Primitivo is also a rarely seen wine here in the states. It’s a relative of Zinfandel (the red, not the white), and has an incredibly fruity/spicy lushness. Very typical of Apulia, on the heel of Italy.


And finally, this Barbera D’Alba. “The Barbera d’Alba Superiore offers up dark cherries, flowers and licorice. The Superiore has a little bit more mid-palate juiciness and presence than the straight Barbera, but remains very much a classically built wine. I especially like the plush finish for its sheer sexiness.”


Out front they show off the meats. Only a few compared to some places in Emilia-Romagna which are graced with about 20 pigs worth.


And tubs of mozzarella (smoked).


And “plain.”

We didn’t really try and entrees. This was a “light lunch” and the meat, cheese, and simple risotto were more tuned to show off the wines, but if you’re catching a movie in Century City you could do far far worse than catching a bite here.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats: Pizzeria Mozza
  2. Quick Eats: Divino
  3. Sfixio – Strong out of the gate
  4. In between Pizza, there is Burrata
  5. Ozumo – Japan invades the Mall
By: agavin
Comments (3)
Posted in: Food
Tagged as: Apulia, Buffalo mozzarella, Burrata, Italian cuisine, Italian Food, Italy, Los Angeles, Mozzarella, Obika, Obika Mozzarella Bar, Olive oil, Wine

Game of Thrones – Episode 20

Jun03

Title: Game of Thrones

Genre: Historical Fantasy

Watched: Episode 20 – June 3, 2012

Title: Valar Morghulis

Summary: Fantastic Wrapup

ANY CHARACTER HERE

The season finale has a lot of threads to cover, the extra long “previously on” clip covers no less than eleven major plot lines! Amazingly, the episode manages to do a pretty damn good job with them — even when many only get one scene.

We open with Tyrion — well his eye — suffering at the tender ministrations of the less-senile-than-he-seems Maester Pycelle. Ty learns he’s no longer hand, and we see what he does not, his father receiving the honors that Tyrion had a hand (haha) in earning. Then in a magnificent bit of public theater, Joffery casts down Sansa and takes up with Margaery Tyrell. Could the third marriage be the charm? With Joff? This begins a running thread about oaths that flows through the entire episode. For Joff, despite his lip service, oaths mean nothing. I do also have to give credit to the actor who manages to make every line, every gesture thoroughly loathsome.

I can't wait for his wedding

Sansa, freed of her engagement, is confronted by Littlefinger. He claims to be an ally, being the second man to offer her a way north. But does she dare? Personally, I would have gone with the Hound.

And speaking of Littlefinger, Varys visits Ros in the interest of plotting against his rival. It’s not entirely clear what the point of this scene is other than an update on everyone’s least favorite hooker and a restatement of the Varys/Littlefinger hostility. I prefered their “manhood” discussion in episode 10.

Jaime and Brienne only get one scene, but it’s a doozy. After the usual banter they run into a bunch of Stark men who recognize the Kingslayer. She totally kicks ass in her lumbering way. But her choices flow from her own oath: to Cat Stark. Her interpretation is literal in the extreme.

Robb and Cat discuss this very topic. He is in love with the nurse, she warns him of his oath, even invoking Ned and his own literal interpretation of said matters. Robb walks a different road.

Stannis broods with the Red Lady, nursing his pride. He tries to strangle her, but cannot. She shows him the secrets of the flames. We, of course, see only some flicking in his eyeballs. Is this hypnotism, or more? Certainly one of the weaker threads, but it has been all along. I guess Davos’ fate will be left to season 3.

Theon is surrounded and in his room with Luwin. The old man honors his own oath and gives Theon solid advice: run for the Night’s Watch. “You are not the man you are pretending to be, at least not yet.” This is a great exchange. “It’s too late to pretend to be anything else,” Theon answers. Then he gives a really nice speech to his troops — only to have them betray him. Poor Luwin is stabbed.

What is dead will never die!

Varys visits Tyrion and delivers news of further humiliations. I swear GRRM looks at every character every chapter and says: “on the way up, take ’em down. On the way down, take ’em up.” The Ty/Varys interaction this season has been great as both actors are spectacular. Shae is next. She removes his bandage. The scar is bad, but nothing like in the book where he has no nose! They couldn’t bring themselves to put Peter Dinklage through that much ugly (and he’s a good looking man anyway, unlike the pre-face-cut novel Tyrion). Shae at least is loyal (so far). Dare I say, honoring her oath? She tries to get him to leave the city with her, but stays when he won’t.

Robb gets married. A nice tiny little ceremony. Oaths oaths oaths. But it is still the second worst thread.

Dany walks through a cool garden to an even cooler tower-like “house of the undying.” She finds a magic entrance. I like these lightly handed mystical moments.

Jorah, don't let her out of your sight!

Arya, having escaped, is found by Jaquen. He tries to draw her to Bravos to train as a Faceless Man. She isn’t ready yet, and still seeks her family. He gives her the coin then as I hoped he might, changes his face. “That man is dead.” Awesome scene.

Osha and the boys emerge to a burnt and destroyed Winterfell. If those wolves are CG, they look pretty darn good. They find a dying Luwin and the old man gets a few final words in. Perhaps not realistic, but he’s been very fine in the role and so they’re well deserved. He sends them to Jon. Bran rolls north in a wheelbarrow!

Dany is back in the House of the Undying. She finds a room of doors and wanders through into a sequence of visions that gave me goosebumps. First the Iron Throne, its hall burnt by dragon fire. Then lured by the sound of dragons, through the door in the wall and into the north. There she finds Drogo’s hut and inside the man himself in a surprise reprise of his role. The Dothraki dialog between them brought tears to my eyes. I always liked the way his rumbly voice read the guttural language. But she is not to succumb to the “last temptation of Danerys Stormborn,” instead returning to the house to find her dragons. All three in fact — for the first time in the entire season. The warlock emerges. He uses the plural, but we only see one — before or now. “With the dragons returned our magic.” It’s nice to hear this reiterated. Makes one wonder. Is this true of the Red Lady as well? Not the White Walkers for sure, they showed up in the pilot before the dragons did. Or do they foreshadow coming of the beasts? Anyway, Dany is not one to take captivity lightly, she lights up the warlock like a bonfire. This scene was cool, but felt light on the effects. I would’ve liked to see the three dragons flying around laying waste to the house and it burning down. Sigh. Budgets.

Finally, we return to Jon Snow in the frozen north. Ygritte is marching behind him whacking him on the head with his own sword. That’s got to hurt both the pride and the noggin. The Halfhand grabs a sword and they fight. He forces Jon’s anger and this time, Jon doesn’t hold back and kills him. I’m not sure I bought this important moment 100%. I did, however, like the look Ygritte gives him as she backs him up and then leads him off to see the valley with the Wildling (CGI) camp. This vista looks fantastic as they just painted in the camp in a real Icelandic valley. It felt massive in scale, in contrast with the lightweight troop of a dozen Wildlings in furs marching around in the snow. The Lord of Bones has no presence.

Somehow the captive is the trustworthy one

Xaro is sleeping with Doreah. I guess that explains her absence. Dany and her dragons march in and steal his medallion/vault key. But the vault contains nothing. She locks him and the slave girl away. These are both changes from the novels, but while I will miss the girl on girl on girl action that is supposed to occur later (unless they bring it back with different girls) the relationship with Xaro makes more sense. In the books I never really understood what Xaro was up to or why Dany did what she did with him. Here she loads up with enough gold to buy a ship and move on.

I expected that to be the end, but we have an even better setup. Sam and the brother’s black are gathering frozen turds by the Fist of the First Men when the horn sounds three times. An army of zombies pass, lead by zombie horse riding White Walkers. That was pretty cool. It also helps to explain, at least to me, the difference between the wraiths (zombies) and the White Walkers (something more, and often mounted). This peculiar distinction has eluded me for five books.

Sigh again. The ten month wait begins. But in the meantime I’m heading myself to King’s Landing this summer. Well, Dubrovnik at least. It looked so good in the show that I booked a vacation there!

Overall, a brilliant episode. I was worried that with so many threads each be starved of attention, But the producers saved a good percentage of the budget for these last two episodes. And more importantly the writers managed to draw most of the threads, although not all, to a satisfying conclusion. Still, the biggest flaw this season suffered, and it is a big flaw, is the compression of the large scale novel into only ten hours of programming. While a problem last season, A Game of Thrones is shorter than A Clash of Kings and the compression felt less pronounced. Season 2 did mostly address the problems of visual scope and mystical elements that bothered me in season one, but the new problem is even worse. With twelve episodes they could have mitigated it somewhat, but really the scope of the story needed perhaps sixteen. We can hope that by splitting A Storm of Swords into more than one season this can be overcome.

See my review of A Dance With Dragons.

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or all my Game of Thrones posts or episode reviews:

Season 1: [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

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Boys like a challenge

Related posts:

  1. Game of Thrones – Episode 18
  2. Game of Thrones – Episode 19
  3. Game of Thrones – Episode 10
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  5. Game of Thrones – Episode 11
By: agavin
Comments (10)
Posted in: Television
Tagged as: A Dance with Dragons, Blackwater, Characters in A Song of Ice and Fire, Episode 20, Game of Thrones, George R. Martin, George R. R. Martin, HBO, Historical fantasy, House, Major houses in A Song of Ice and Fire, Robb, Television, Tyrion, Valar Morghulis, World of A Song of Ice and Fire

Peking Duck at A-1 Chinese BBQ

Jun02

Restaurant: A-1 Chinese BBQ

Location: 2014 Pacific Coast Hwy. Lomita, CA 90717. (310) 325-6709

Date: May 19, 2012

Cuisine: Chinese

Rating: Great Duck

_

I recently joined a meetup.com foodie group and I noticed in the feed that people were talking about this place for great Peking Duck. I’ve long been a fan of the crispy foul, to the tune of eating it three nights in a row in Beijing, and it is scare represented on the Westside, so I thought a pilgrimage was in order.

If you decide to go you must call ahead to reserve/prep a duck. It takes too long for them to do to order.

This establishment is not about looks. It makes Din Tai Fung look like Cesar’s Palace.


Although, I do have to say the inside is one step up form Totoraku, and that is a high end joint!


Another great thing is: no liquor license, which means no corkage. Bring your own cork screw. This is a reliable (although not awesome) negotiant 1re cru. We had to drink it out of plastic “pizza hut style” glasses, so that didn’t help either.

NOTE: big menu, so keep scrolling for the food!

The menu is grungy and enormous.


We started with these “prawns with spicy salt, headless.” This is generally called “salt and pepper shrimp” and this particular version was one of the best I’ve had. I particularly appreciated the lack of head.


Then out rolled our feathered friend. He was carved back in the kitchen.


And served with the usual Hoisin sauce and the often seen in China but not as often here doughy buns instead of pancakes.


You put some sauce, some scallions, and some duck on the bun and enjoy. This was definitely some of the best duck I’ve had in California. The skin was perfectly crispy, and there was some, but not too much fat.


After this we switched it up to this awesome Rosso. “The 2009 Rosso di Montalcino is totally beautiful and elegant in its expressive bouquet, silky fruit and understated, harmonious personality. This is a wonderful, impeccable Rosso from Le Potazzine. Anticipated maturity: 2011-2017.”


This is “Chow Ma Mein” (I think). A spicy soup with noodles, shrimp, beef, chicken and various vegetables. It was good.


“Orange peel chicken.” Fairly typical of the type, but not bad.


“Dry braised string beans.” I like this dish when I usually have it, but this wasn’t the greatest version. It was too oily and lacking in garlicky punch.


“Sweet and sour pork.” The pork was a little tough, but flavorful. The sauce a bit goopy. Just so-so.


The check was awesome. $20 a person all in with tip.

Overall, the duck was fantastic, the shrimp and soup were very good, and the other dishes a bit mediocre. It was a very nice meal, and with a little more trial and error ordering probably could be totally first rate. I’m curious if any of you readers know any other places with great Peking Duck in LA. I’d love to find one that was 40 minutes from my house!

For more LA dining reviews click here.

Related posts:

  1. Mark’s Duck House
  2. More Mark’s Duck House
  3. Din Tai Fung Dumpling House
  4. Food as Art: Ping Pong
  5. Zengo 2 – part deux
By: agavin
Comments (3)
Posted in: Food
Tagged as: A-1 Chinese BBQ, Asia, Barbecue, bbq, Beijing, China, Chinese, Chinese cuisine, Hoisin sauce, Lomita, Peking Duck
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