T1B

this has to be one of the weirdest, most used or convenient film motifs ever. i've started to notice it in the last 6 months....and damn near half of the films i watch have people "escaping through the restaurant kitchen".

i worked in professional kitchens in Lake Tahoe (NV), Tahoe City (CA), Boulder, and Denver.....and fuck if anyone covered with blood or with a sawed-off shotgun tried to escape while I was chopping onions or making fish stock....or grilling Ahi Tuna, Filetto Cardinale or even goombah specials like Bistecca Pizzaiola.

some bloody dude stumbles through the prep area or protagonist "typical" with hot gal in tow furrows their way past the ovens and dish sinks with bad guys in pursuit, and the kitchen guys just keep working....like nothing happened.

saw it again in a BBC series called Spooks: MI 5, just last night.

dude runs right through the frickin kitchen...and escapes.

The kitchens always look immaculately clean but for the chase scene rolling through...

This is borderline "Cooking Forum" fodder.

If anyone shows up to offer opinions on how to prepare a pork marinade, I will ask that this thread be moved.

Speaking of a good pork marinade...

1 pork loin (not the skinny tenderloin but the big fucking loin)
Juice of 5 lemons and the zest of 3 of them
1 cup EVOO
S&P
nice large bunch of rosemarry finely chopped (aboput 1/2 cup)
1 2 gallon plastic bag

Put the lemon juice, zest, EVOO, S&P and rosemarry in the plastic bag. Mix it well. Put the pork in the bag. Get out as much air as you can before you seal it. Let it marinate at room temp for about 1 hour and then pop it in the fridge overnight. Take the bag out ever so often and massage the marinade in some as well as rotate the way the bag sits in the fridge.

Now, ideally, you woould have a rotisserie for your grill. If not, this can be done in a roast rack in the oven. I put the heat on the barbie on low, all 5 burners. Put the pork loin on the spit and slow cook until internal temp is 160*. Once done, let set for 10 minutes before carving.

Ejoy.

PSUFAN wrote:The kitchens always look immaculately clean but for the chase scene rolling through...

yeah, because professional kitchens are a mix of the Food Network sets and surgery. haha. snort, chuckle.

i'm a big fan of lemon juice as a marinade for meats. i freestyled a marinade a couple summers ago a pork loin marinade with lime juice and blackstrap molasses....it was nice...but kind of a mess.

I like to think that Sean Connery pioneered that scene in 'Outland'.

Space sheriff Connery chases the badie through the industrial kitchen of an Io mining colony, complete with camera mounted on rails, ala Das Boot. Very, very good.
Drug dealer throws stash in giant pot of boiling soup, Connery retrieves it with his bare hand.

9/10.

King Crimson wrote:this has to be one of the weirdest, most used or convenient film motifs ever. i've started to notice it in the last 6 months....and damn near half of the films i watch have people "escaping through the restaurant kitchen".

i worked in professional kitchens in Lake Tahoe (NV), Tahoe City (CA), Boulder, and Denver.....and fuck if anyone covered with blood or with a sawed-off shotgun tried to escape while I was chopping onions or making fish stock....or grilling Ahi Tuna, Filetto Cardinale or even goombah specials like Bistecca Pizzaiola.

some bloody dude stumbles through the prep area or protagonist "typical" with hot gal in tow furrows their way past the ovens and dish sinks with bad guys in pursuit, and the kitchen guys just keep working....like nothing happened.

You forgot the part about pulling down a few 6 foot tall racks of pastry trays, and whatever else would go on 6 foot racks, to slow down the pursuer(s).