It can be hard for some actors to describe a film from a notoriously cryptic writer or director, like Kristen Stewart trying to explain the plot of Crimes Of The Future, or anything Nathan Fielder does. It’s even harder for movies that sound simple but are way deeper than audiences expect (see: Get Out, Jordan Peele’s directorial debut, which has many unusual twists and turns and terrifying cereal scenes). Daniel Kaluuya, who starred in both Get Out and the upcoming Nopesays that the movie simply cannot be explained.
While speaking at CultureCon, Kaluuya said that the upcoming thriller is “to be experienced, not to be described.” Well said! When asked to explain further, Kaluuya used Get Out as an example of how Peele’s movies defy genre and plot explanations. “It’s not hard, because it’s hard to describe. ‘Uh, I met a girl, I go to her house, and I’ve got to get out of her house.’” That is…true.
Kaluuya didn’t give any plot details but did shout out his co-star Keke Palmer and her acting chops. “Keke’s a star,” he said, “It’s awesome to work with someone so high-energy. On nights you don’t feel like doing it, I’m like chugging espresso beans and she’s high on life.” That’s the former Nickelodeon star in her.
Palmer and Kaluuya play estranged siblings who reunite on their family’s horse ranch after their father’s death. “They’re estranged. He’s disappointed in her. she’s sick of him,” he said of their relationship. “But there’s this bond that you have each other’s back no matter what bullsh*t happens.” It seems like there will be a lot of Bullsh*t.
Last month, Reason returned with his take on Jack Harlow’s Drake collaboration “Churchill Downs” with “Churchill Downs Freestyle.” Now, he’s teamed up with Jay Rock for “It Is What It Is.”
An instrumental by Hollywood Cole serves as a cinematic, pulsating backdrop while the pair break into flows about their hardships, with Jay Rock posing serious questions: “Now would you rather go, hard or ballistic? / Keep it realistic / Nothin’ really move but that money, would you risk it? / I was broke and hungry, itchin’ to kill to somethin’, my ribs touchin’,” he raps.
Meanwhile, Reason recently had some beef cleared up with fellow rapper Logic, who was thought to be dissing Reason in his track “Vinyl Days.” “Hey bro @reasonTDE my boy @thisisrory said you thought I dissed you on my song Vinyl Days,” Logic tweeted. “If I was going to diss you, I’d diss you. I love you, you’re my brother. Let’s get ice cream together some time.”
Fans thought Reason had instigated a feud with Logic due to some of his lyrics on the 2020 track “The Soul (Pt. 2),” but Reason denied that he dissed Logic, saying, “It’s just small wordplay, and reasoning is close to logic. That’s really as deep as I thought about it. It’s really just a lesson learned that we’re in a different day and age, and rap is different. It’s a little bit more sensitive.”
Many things in life warrant appreciation. There’s viewing the sunset at your favorite beach, the joy of tasting a new whiskey, or hearing a beloved band at a music festival. But as much as the previously mentioned experiences are indeed enjoyable, there’s really nothing like the sights, sounds, smells, and first bite of really good BBQ. The language of barbecue is one that I’m well-versed in, but even the most knowledgeable tastemaker isn’t too good to learn more.
So where should the curious aficionado go? Instagram.
Social media catches its share of criticism, but there’s also much good that comes from it. And if you need some ‘cue inspiration, IG is a great place to look. From world-acclaimed pitmasters to celebrated authors, you can get the advice and recipes you need to help you fire up the grill, smoker, or fire pit.
Bullock is the BBQ mastermind behind Hey Grill Hey, a portal filled with delicious recipes featuring the best barbecue and sides you can create from the comfort of your home (and grill or smoker). She’s been a guest on the Food Network, cooked turkeys with Shaq, and is in the Guinness World Record for Longest Team Barbecue Marathon after grilling for 34 hours and 35 minutes alongside Andrew Battistelli and celebrity chef and Food Network star Tyler Florence.
Yep, Bullock is just that legit. Her Instagram page is full of inspiration for the rookie who’s just getting starting in the land of smoked meats to the BBQ veteran who just wants to get a chuckle out of Bullock’s husband, Todd. He has his own hashtag (#TasteTestwithTodd), where his job is to serve as the cupbearer (BBQ-bearer?) of all of his wife’s delicious eats.
BBQ, vintage cars, whiskey, global adventures, and memes are the way to my heart — so I’m obsessed with Cason’s Instagram! The pitmaster and entrepreneur posts so much goodness, ranging from his famous slabs of meat to hunting outings with his friends, that you can’t help being engaged. Nicknamed “Big Mo” by his fans and fam, Cason shows the world his approachable, humble, and laidback demeanor.
Despite being this big-time award-winning pitmaster who’s traversed the earth, a contestant, judge, and star on Destination America’s BBQ Pitmasters and BBQ Pit Wars, Cason doesn’t keep his knowledge to himself. From his account, you can gain wisdom about barbecue and life, compelling you to unleash your inner Cason – and who wouldn’t?!
Barbecue beef and a glass of red wine are a divine match! And that delicious duo is what Cressler is known for combining. Cressler is the founder of Vindulge, a farm-based lifestyle brand that combines great wine with cooking experiences. She’s partnered with her husband, Sean Martin, to help the world discover the wonders of wood-fired food – with a focus on BBQ and grilling recipes – and wine pairing.
While everyone appreciates a mouth-watering array of barbecue, the experience is enhanced when coupled with the proper wine expression. Cressler’s IG is filled with plenty of BBQ and wine pics to keep you motivated to fire up the grill and try out some new vino.
Viewing Bennett’s IG, you’re instantly drawn in by the balanced blend of BBQ photos (duh!) and her stunning selfies. Bennett, a.k.a. Diva Q, is the former host of BBQ Crawl and one of Canada’s renowned barbecue connoisseurs.
As a world champion pitmaster, Bennett has traveled throughout North America competing in and judging barbecue competitions. In addition to cooking the ‘cued-up IG-worthy masterpieces, Bennett doesn’t shy away from sharing her secret recipes with her followers. So, though there can only be one Diva Q, we can all somewhat attain a fraction of her barbecue brilliance.
As a legendary six-time world barbecue champion pitmaster, French-trained chef, and Barbecue Hall of Fame inductee, Stone’s IG page is full of his international barbecue escapades. Oh, and photos of his pup Weller, presumably named after the bourbon — who gets my vote for cutest dog ever.
Stone isn’t stingy with his rich knowledge. On his ‘gram, he shares recipes, and techniques to create your own sumptuous cuts of meat. And since the chef is also an avid fisherman, you’ll see the fruits of his labor, which will make you smile.
Before becoming the revered pitmaster she is, Roby first practiced law and became a sommelier. Although her journey to BBQ excellence has been anything but linear (or conventional), Roby was awarded Master of ‘Cue on Season 2 of the Food Network’s BBQ Brawl show.
One glimpse at Roby’s IG shows why she’s garnered praise and, subsequently, fans within the world of barbecue. There you will find “a day in the life of” photos to help you understand the inner workings of being a mother and an exceptional pitmaster. Both aren’t easy roles, and it’s refreshing to see how rRoby’s hard work and devotion have paid off.
Robert Jacob Lerma, Photographer, and COO + CFO of Treaty Oak Distilling
Brisket, bourbon, and beef ribs – you name it, it’s on Lerma’s page. And if anyone can speak to the bold flavors of Texas bourbons and that of the meat terroir of the Lone Star State, it’s this guy. So, if you want to get a taste of Texas without hopping on a plane just yet, Lerma’s IG page serves as the best introduction.
Along with his magnificent barbecue photos are the portraits he’s shot of leading pitmasters across the U.S. The beautiful pictures of the pitmasters capture the grit, zeal, and commitment that a true pursuit of barbecue demands.
The skill it takes to be great at something like NBA2K is very different from playing basketball in real life. There’s nuance and an opportunity to appreciate both for what they are. Getting people to buy into that idea, however, is not always easy, but that’s where the 2K League has been trying to find new and creative ways to bring in fans and viewers.
One way they’ve been doing this is by creating offseason tournaments that keep players engaged and competing beyond the playoffs. These tournaments allow them to try new things with how they approach 2K. There is, of course, the traditional 5-on-5 basketball that pits the league’s best against one another in traditional 2K League matches, but they have also been experimenting with new formats such as a 3-on-3 tournament.
This new format isn’t new to the sport of basketball, or even to casual 2K players. But for the 2K League, it’s an opportunity to let players break from the norm and play a different style of basketball. Ryan “Dayfri” Conger, a player for Wizards District Gaming, tells UPROXX that “the preparation process is a little different,” and that when you’re playing 5v5, it’s a little easier to be able to survive a bad day.
“But if you’re in 3v3 and you only have three guys playing,” Conger says, “if I have a bad scrim day, then that’s something that I need to be working on.”
This was echoed by everyone we talked to about the 3v3 tournaments. Similar to actual basketball, there is the ability to hide someone having an off game in the corner or on a weaker player in 5v5 matchups. When it gets into the open world of 3v3, though, everything changes. Weaknesses are exploited and the best players find ways to seek them out.
“I think the biggest difference, for sure, is the spacing of the court,” says Jomar “Jomar” Varela-Escapa, a player for Pacers Gaming. “It’s a lot more space with three players on the court. So as a player, understanding that in 5v5, you have help on both sides of the court — like, you got people on the wing and the corner at the same time, you got the centers rolling, the court gets shrunk. So for sure, without a doubt, the hardest thing in 3v3 compared to 5v5 is the spacing of the court and how much harder it is to play defense, because offense is a lot easier”
This adds a new element for the viewer. There’s an old adage that defense wins championships but offense sells tickets, and in a way, that is what the 3v3 tournaments encourage. It’s a chance to give these incredibly skilled players more space to put up points, do so in a hurry, and showcase their best skills to the viewing audience. It’s that extra spice that an esports league like the 2K League can as it works to continue establishing itself.
While the 2K League has the backing of the NBA and 2K Studios behind it, that means nothing in an industry where fans can grow tired and move on to something else at a moment’s notice. Esports is not a kind industry, and even the most popular among them are always coming up with new ways to keep viewers engaged while compelling new folks to tune in. Thankfully for the 2K League, there are a number of different ways to play the game of basketball that they can use as a blueprint.
“Whatever makes this league grow, I’m down for it,” says Nick Gartrelle, coach of T-Wolves Gaming. “Let’s say they want to make it more streetball. You could pull off cooler moves, like maybe letting you throw the ball between your legs. Making it more of a streetball feel would be cool. I also feel like they should put every build out there, personally. Every build should be able to get a bucket.”
This is yet another idea to add even more life into a league that, while potentially very fun, needs a little more variety. Thankfully, the league recognizes this, which has spawned new ideas like its latest 3v3 tournament, the Coinbase NBA 2KL 3v3 SWITCH OPEN. With a pool of teams featuring both pro and amateur players, there’s never been a better time to watch.
The Rundown is a weekly column that highlights some of the biggest, weirdest, and most notable events of the week in entertainment. The number of items could vary, as could the subject matter. It will not always make a ton of sense. Some items might not even be about entertainment, to be honest, or from this week. The important thing is that it’s Friday, and we are here to have some fun.
ITEM NUMBER ONE – Look at him!
This was a busy week for Henry Winkler, which is really just a wonderful thing to get to type in 2022. The third season of Barry wrapped up on Sunday with a stressful episode that changed the series forever — both plotwise and tone-wise, because, like, it’s going to be hard to slip back into goofs after all that — and saw his character, Gene Cousineau, get some closure on something that had been lingering since season one. Later in the week, he got in a Twitter feud with former NFL running back and current aspiring politician Herschel Walker, which is another incredible thing to type out, and one of those things that really makes me wish I had a time machine so I could go back to, say, 1984 and attempt to explain it to every single person I encounter there.
And those are both fine, if that’s the type of Winkler-related business you want to focus on this week. I won’t stop you. But I also won’t have much time to discuss it with you. You’ll have to find someone else to yammer about that with. No, my energy is focused elsewhere. Specifically, my energy is focused on this.
That’s right, ladies and gentlemen. Henry Winkler is on his annual fishing trip and he is posting the pictures on Twitter. Again. He does this every summer and it thrills me more than you can possibly imagine. I texted everyone I know when the first picture popped up. I demanded to write about it in the opening section of this column even though I’ve written about it before, kind of a lot. It is Henry Winkler Fish Picture Season. It might be my favorite time of the whole year. Just look at his face.
It is so beautiful. My favorite part about this year’s fishing trip is that it is the first one after I got to ask him about them in an interview that was allegedly about this season of Barry. I just went and looked at it again now to post it in here and realized what a lunatic I look like. I feel okay about it.
I have followed you on Twitter for years now. I consider you to be one of my favorite people on that website. You’re a lovely man, and you’re better at Twitter than most people I know. It seems like almost every summer you go on a fishing trip and you post these pictures of yourself with the fish.
Yes.
It is one of my favorite things that happens on Twitter, because, you know Twitter, it’s like a stream of “everyone’s miserable, everyone’s angry, everyone’s upset”… and then blammo, there’s Henry Winkler holding a fish. It makes me so happy.
Thank you.
I owe all of you an apology. I lied to you in the last paragraph I typed, the one before the blockquote, where I said that my favorite part of all of this was that I just got to ask him about it a few weeks ago. That wasn’t true. It never could have been true. Not when this tweet exists.
Henry Winkler is an American treasure and has been for something approaching 50 years. Please do not forget this. Please do not let anyone else forget this. Ever.
ITEM NUMBER TWO — LET PADDINGTON SOLVE A MURDER
warner bros.
Two important things happened this week. Actually, no. A lot of important things happened this week. These two things aren’t even really all that important in the grand scheme of things. I was just looking for a good way to start this paragraph and move quickly into a discussion about some movies I like. Which, I think we all can agree, has not happened. I’m still typing. It’s ridiculous. And, sure, I could delete all of this and give it another try, but who knows how that would go? It could be worse than this. I can’t risk it. Let’s just go to the next paragraph and pretend this didn’t happen.
The sequel to Knives Out — the one that is coming to Netflix and will take place in Greece and will feature Daniel Craig investigating an all-new all-star cast — has a title. Rian Johnson announced it this week on Twitter. Here, look:
Benoit Blanc’s next case, the follow up to Knives Out, is called GLASS ONION. pic.twitter.com/6Zo0g1VX11
Glass Onion. That’s… cool. It’s a cool name for a movie. It also sounds like the name of a band that opened for Phish at some concert in 1998 that your friend’s older brother went to and came home from caked in mud. But still, cool. I dig it. I’m in.
Then, later the same day, the third movie in the Paddington franchise got a title. It’s going to be called Paddington in Peru and I am very excited about it because Paddington is a sweet boy who I love very much. I’m barely joking about this. Paddington 2 is a legitimately good movie. I will tell anyone this. I have told most people about it. Hugh Grant is a delightful villain. Paddington melts the hearts of 1000 hardened criminals. I cry at the end every time. Yes, I’ve seen it multiple times. How I spend my afternoons is none of your business.
Anyway, these two things being announced on the same day gave me an idea. Hear me out. We let Paddington solve a murder. Make that Paddington 4. Or cross it over with Knives Out and let him solve a murder with Daniel Craig. Both franchises are trotting around the globe now anyway, apparently. Let them solve a murder together in Hawaii. Let Jason Momoa play the murderer. Put Jake Gyllenhaal and his crazy eyes in there, too. Give Jean Smart a chainsaw. Do all of my favorite things once and let me see it for free in Carnegie Hall.
I do not ask for much.
ITEM NUMBER THREE — Let’s remember one of the greats
Philip Baker Hall passed away this week, which stinks. He had a long career and was great in so many things and it sucks whenever we lose someone who had such a cool run doing cool stuff. The silver lining here, as with most deaths, is that it makes you remember a life, and for me that meant watching his performance as Bookman the Library Cop on Seinfeld about eight times in a row. I’ve embedded it up there. Watch it again now yourself. It’s so good.
It’s all so good, too, from beginning to end. It’s one of my favorite television scenes ever. Filming shows in front of a live studio audience has fallen out of favor in the last decade or so, but this is one example where it really added to the action. Look at Jerry trying to hold it together. Look at them having to pause for the audience to laugh. Look at how that heightens everything another degree or two. It’s cool.
My favorite part of the scene has always been the little pivot-turn-point move he does before delivering some snappy line. I love all of these so much.
NBCNBCNBC
That last one is my favorite, though. I’ll still text my friends every now and then to call them “joy-boy.” I don’t even know what that means, exactly. I can kind of guess. It’s great either way. And it’s great that we’re talking about him and this scene again. It’s a nice legacy to have under your belt, even if it had been the only thing he ever did, which it wasn’t. Joy-boy. I’m going to take that one with me to the grave. I might take it to the Pearly Gates. I could be the first person ever to get sent to hell for calling Saint Peter a joy-boy. If I do, I mean…
Worth it.
ITEM NUMBER FOUR — Rhea Seehorn rules
AMC
Rhea Seehorn is so good. I don’t know how anyone could watch Better Call Saul and come away thinking otherwise. She deserves so much more credit than she gets, part of which is my fault, because I’m out here writing thousands of words about Lalo Salamanca and not about her. It’s not okay. I need to remedy this. I will before the season ends. I swear.
Until then, at least Variety is picking up the slack. There’s a long profile over there this week and it is littered with A+ Rhea Seehorn stuff, from her work directing an episode of the show to how her performance holds things together to quotes like this from her one-time co-star Whitney Cummings…
“There’s a lore of Rhea Seehorn,” Cummings says. “If you’re an actress, where it’s like if you’re testing for a TV show, if Rhea’s going in, just don’t go. There’s no point. Like, she’s the one to beat.”
… and this one from Saul showrunner Peter Gould.
“I think every writer and producer in Hollywood should be writing Rhea Seehorn projects and trying to get her,” Gould says. “I think everyone who worked on this show is trying to think about how she can be part of whatever their next project is.”
The takeaways here are as follows:
Rhea Seehorn rules
I needed to say that again
There should be like a heist movie where she and Sam Richardson steal the Mona Lisa
I’m glad we had this chat.
ITEM NUMBER FIVE — Tom Cruise is a maniac, yes, again
Michael Kovac/Getty Images for Advanced Imaging Society
There are not many things in this world I like more than stories about Tom Cruise being a weirdo intense goofball. I could read them constantly. All day. Someone please collect them in a book. Let Tom narrate the audiobook himself. I’ll listen to it at the beach and be the happiest person alive.
This was a great week for that because there were two great new weirdo intense goofball stories about him. The first came from Joseph Kahn, the director responsible for, among other things, the music videos for “Toxic” by Britney Spears and “Blank Space” by Taylor Swift and “Triumph” by Wu-Tang Clan, which is maybe the most awesome résumé anyone has ever had in any field of work. Anyway, look at this.
Heard a great Tom Cruise story. On Mission Impossible Ghost Protocol they did an animatic of the Burj Khalifa sequence, explaining how there was going to be a digital Tom to do the stunts. Tom then angrily said “THERE IS NO DIGITAL TOM! JUST TOM!” So they shot it for real.
I’M GOING TO MOVE ON BUT PLEASE KNOW I AM STILL SAYING THIS OUT LOUD AT MY COMPUTER
WE HAVE TO GET TO THE STORY MILES TELLER TOLD TO SETH MEYERS
Let’s go to the transcription on this to drive it home. What you need to know going in is that Teller got sick on the set of Top Gun: Maverick. Fever, itchiness, the whole deal. He went to a doctor for bloodwork. That’s all the setup we need. Here we go.
“My bloodwork comes back, and I have flame-retardant, pesticides, and jet fuel in my blood,” Teller said.
“I go to set the next day, and Tom’s like, ‘So, how did it go, Miles what did they find?’” Teller recalled to Meyers. “I was like, ‘Well, Tom, it turns out I have jet fuel in my blood.’ And without even skipping a beat, Tom just goes, ‘Yeah, I was born with it, kid.’”
It’s perfect. I’m serious about that book. And the audiobook. Tom Cruise is a weird little man and I do not want to know too too much about him because there are some corners of that funhouse I do not need to examine, but these… these are good. Digital Tom. Come on.
READER MAIL
If you have questions about television, movies, food, local news, weather, or whatever you want, shoot them to me on Twitter or at [email protected] (put “RUNDOWN” in the subject line). I am the first writer to ever answer reader mail in a column. Do not look up this last part.
From Anne Marie:
Something just occurred to me recently … Why has Wile E. Coyote never stopped mid-misadventure and said, “Holy shit, I can’t be killed! I AM A GOD!” and then just partied the rest of his eternal life?
Realizing that he’s just as indestructible as the Road Runner has both delighted me and completely shaken me. I mean, I thought Wile E. was the underdog!
This is really just a fantastic email, for a handful of reasons. First, because it is correct, and a little foundation-shaking. What we thought was a struggle between predator and prey was actually, all along, an endless battle between two immortal deities. There’s a lot to consider here. This dance could conceivably go on forever.
Which brings me to the second reason this email is good: it resulted in me watching a slew of these cartoons again this week. They’re on HBO Max. I’ve said this before but I truly do not think there’s even been a more pure delivery system for comedy than this and, like, Tom & Jerry. You can draw a straight line from those cartoons to Jackass, too. This is important. There should be museums dedicated to this.
Which brings me to the third reason this is a good email: it gives me another excuse to post my favorite Wile E. Coyote GIFs. Yes, again. Look at my guy.
WBWBWB
Watch it this weekend. Watch it all weekend. Come over to my place with a pizza or some donuts and watch it with me. We can make it a whole thing.
A Popeyes in southern Louisiana has a feathered fan that it can’t seem to shake, to the delight of many customers.
A stoutly rooster has seemingly taken up residence at the Popeyes on East Gause Boulevard in Slidell, becoming a community “icon” of sorts, according to the police department.
Hmm.
Yup. I love this guy.
The rooster, affectionately known as Rocco, has gained a family and internet fame since he arrived after Hurricane Ida last year, police spokesman Daniel Seuzeneau told McClatchy News.
“There was a lot of effort into trying to find the rightful owner, but no one ever came forward,” Seuzeneau said. “Now the chicken lives and is maintained by employees at Popeyes and some Slidell citizens.”
A couple of things are worth noting here:
This is a brave chicken
It is my opinion based on absolutely nothing that he is doing surveillance and is planning something
Let’s read on.
“He’ll go around to the front door, look around,” Shepherd told the news station. “He’ll go around to the window, the drive-thru window and just look.”
Okay, yes, this is definitely a John Wick situation. John Chick. I’m sorry. But it’s true. This will not end well for the employees of this Popeyes, and for whichever one Rocco goes to next. He is out for blood to avenge his fallen brothers and sisters. Mark my words. Rocco is just waiting. For now. The time is coming, though. Everyone will be sorry soon.
(Spoilers for this week’s episode of The Boys will be found below.)
People who watch The Boys know that the show specializes in graphic violence and gore that somehow doesn’t feel (too) gratuitous because it’s always in furtherance of the story. And even when things go a little too far, the show manages to wield satire like the most delicate of a surgeon’s sword. Somehow, Season 3 goes even further than we’ve seen before without feeling like they’re simply hitting the calculator on the number of buckets of blood, bare butts, and so on.
However, one can always use a little break from the mayhem, especially when these characters embed themselves so deeply into the audience’s psyches. People get attached to both the baddest of the Supes (admit it, you would really miss Homelander if Eric Kripke and the rest of the powers that be decided to off him). And on The Boys side of things, two characters have been growing their relationship over the course of the past few years, and it’s genuinely sweet stuff.
I’m referring to Kimiko (portrayed by Karen Fukuhara) and Frenchie (played by Tomer Kapon), who appeared in their very own musical sequence this week. It was freaking adorable, and I’m not the only one who felt that way:
This was officially the greatest scene in the entire show, and Kimiko is officially the most adorable character to ever exist in anything ever. #TheBoysMusicalpic.twitter.com/JdcmwsfVup
I’m so happy for Kimiko. That musical number was adorable. Karen has the perfect cheerfulness for a classic musical number. And it was fun to see Frenchie playing against type.
As one of the godfathers of Atlanta’s trap rap sound, Gucci Mane has come to play a similar role in his city and region to Snoop Dogg in LA. He’s a mentor of sorts to any number of artists from the A, and a Southern icon in general, lending out his co-sign to up-and-coming acts while giving all sorts of useful advice about music, money, and even dating. Uncle Guwop doles out some of the latter in his new video for “First Impression” with Yung Miami and Quavo, offering the truism that “you never get a second chance to make a first impression.”
Between the two guests, the real revelation is Yung Miami. Ever since City Girls blew up with their breakout hit “Act Up,” Miami has taken criticism for being the less lyrical half of the Miami duo. Some fans have even (incorrectly) asserted that her flow is often off-beat, and while Miami herself has laughed off those accusations, there’s clear proof here that she actually has been taking the craft seriously and working to improve her pen. “Pucci purse and a Patek all off of pussy power — now that’s ‘Pushin P’,” she wisecracks in her verse. Not gonna lie; I smirked.
“First Impressions” is the latest single from Gucci and 1017’s new compilation album So Icy Gang: The ReUp, which is out now via Atlantic. You can watch the video above.
Some artists covered here are Warner Music artists. Uproxx is an independent subsidiary of Warner Music Group.
After the climactic ending to Avengers: Endgame, Chris Evans has been keeping a relatively low profile. Maybe starring in a Pixar movie isn’t that low of a profile, but still! While promoting Lightyear, Evans spoke about his post-MCU life, which consists of very little working out, as it turns out.
“I’ve shed like 15 pounds,” Evans told Yahoo at a recent press event. Since he no longer has to be the gigantic Captain America, he can take it pretty easy. “Every time people see me they’re like, ‘Are you OK? You lost a little bit of weight.’ I haven’t had to hit the gym as hard.” That does not sound like a bad thing.
Not only is he taking it slow at the gym, but he also just generally lives a calmer life since hanging up his superhero costume. “For 10 years you always have a movie around the corner. For 10 years, you finish one, your life is scheduled by, ‘OK, in six months we have press, six more months we start the next movie.’ To kind of have open waters… there are parts of it that are nice, and there are parts of it that I really, really miss because it was a role that meant a lot to me.” Evans adds. “And I love those people. And it’ll be the best 10 years of my professional life without any question, forever.”
While Evans seems relieved to be a retired Captain America, he is also excited to see how Anthony Mackie takes over the role. “No one better to do it,” Evans said. “I mean he does it justice and I’m so proud of him and I can’t wait to see what they do in the future with it.”
In the words of NBA Finals star and one of the sunnier characters we got to know throughout the series, Klay Thompson (Klay Thompson), “Holy cannoli!”
‘Game 6’ turned out to be the surprise ending no one saw coming, wrapping the show an episode earlier than expected. Was this a case of budgeting restraints? Summer blockbuster competition? Performer fatigue? Or was it the plan all along? Let’s dive into the dramatic closing of the series to figure it out.
Early on, ‘Game 6’ began to feel familiar in that it shared a lot of the pacing problems of the last couple of episodes. Any momentum gained in the storyline for either the ‘Warriors’ or the ‘Celtics’ was pretty much immediately snubbed out by the other in a lurching, effortful call-and-response. The physicality of ‘Game 5’ was also back, though the stunts seemed ill-timed and awkward. For example, Draymond Green (Draymond Green) doing the rote dance moves for the song ‘YMCA’ in Jayson Tatum’s (Jayson Tatum) face within the first 12 minutes, a choice even co-director Steve Kerr appeared confused about.
However just when it seemed like we were bound for the same pacing pitfalls and rote corporeal concerns, and that Finals was going to be remembered as a show that shifted to stunt work to save itself, ‘Game 6’ suddenly turned to comedy.
It started subtly, a few off the finger losses of the all-important ball that this series has been centered on. At first it was easy enough to think, “Okay, here we go, another clumsy allegory of how the tools of daily life have come to overtake us,” but the slapstick sloppiness continued to pile up. There was Draymond Green bungling a behind the back transfer of the ball to Klay Thompson when the two had just deftly stolen it away and gone running down the length of the floor. There were even more misfired transfers ricocheting off the actors feet, hands and shoulders. There were cartoon pile-ons where a tangle of bodies looked like a Looney Tunes fight — and indeed, involving Kevon Looney (Kevon Looney).
The break of ‘halftime’ saw a lopsided tally of points — 54-39 — in favor of the ‘Warriors’ group, who found themselves again on the parquet floors of a believable interpretation of a demoralized ‘Boston.’ Before there was time to consider whether numerology was meant to play a role (the ‘Warriors’ had a tally of 27 in both of the show’s first two acts), and really it was for the best because it felt late, even for Adam Silver, to introduce yet another mystical element, there was the over the top somber mood the ‘halftime’ scene worked to strike.
Huge funeral-esque bouquets flanked the half moon desk where the four familiar men sat hunched together — an aside: there haven’t been five of them again since ‘Game 1’ and the absence of Magic Johnson (Magic Johnson) was never explained, is he back consulting on season two of HBO’s Winning Time? — and their collective tone was made pitch-perfect to match. All four of the hosts sounded on the verge of terror when consulting on the action that had just unfolded, but rather than shroud ‘Game 6’ in doubt, they helped dial up its comedic energy. Here were four modern day Pagliaccis but without any of the murderous intent, only the dole dour demeanors.
The transition into the second half of action was swift and moved adeptly from slapstick comedy into high-stakes drama in major part to the show’s prevalent hero, Steph Curry (Steph Curry). The fabled third quarter opened into what the narrators adeptly (for the first time) labeled “Curry chaos.” Oh, this isn’t a comedy, Steph Curry seems to say, casting a calm glance across the floor and shifting the action into a high-flying content of gymnastics. Indeed, we saw that done very well by his co-star, Klay Thompson, who seems to have figured out a way to move faster through space and time.
Ever the showman, Steph Curry’s character has appeared to take the earlier strife he felt in the series and his usual metronomic bearing and alchemize them into something playfully austere. He single-handedly flung the ball on five long arcs toward the solitary stanchion, sinking three cleanly and gracefully through that circle of consequence. The only adversary brave enough to try and stop him came in the late series emergence of Al Horford (Al Horford), who, after seeing his companion Grant Williams (Grant Williams) bloodied and battered, seemed ready to take revenge.
It was a deft though no doubt difficult decision by co-directors Steve Kerr and Ime Udoka to tarnish that once golden third quarter with a blood price, but after the camp and satire ‘Game 6’ started with, the move makes sense. And Steph Curry worked to further incense his opponents on the ‘Celtics’ by kissing his ring finger, the place we understand to be wanting for him and where the prize of this match-up will sit for its winner.
There were still a few confusing cuts in Finals penultimate episode. The genie Steve Javie (Steve Javie), for example, was back to talk about blood. The camera cut to him in a peaked sequence of events and took us visibly far from the action, to that dark and sparsely maintained control room somewhere. Then after all their success in “making shots,” the ‘Warriors’ group suddenly went cold, missing ten attempts in a row but without it meaning much for the ‘Celtics.’ A missed opportunity to further elaborate on how the narrative trope of a hero’s journey is overused in today’s television.
While the finale was quiet — the ‘Warriors’ group holding close to the ball as if hesitant to part with it, the ‘Celtics’ group tired, replaced by extras so close to the finish and unable to muster much of their earlier energy for the stage — the emotion was raw. Steph Curry openly wept as the production ended and turned meta, stagehands scrambling to build a stage on the stage. All of the actors embraced at length while the green-clad and once furious crowd stirred in their seats, confused at what to do, or else streamed to the exits like exorcised ghosts.
The theme in ‘Game 6,’ and certainly the whole of NBA Finals, was that for triumph to really take hold, poise had to be thrown through a window, like a brick, in real time. This was a series that was as elaborate as it was bizarre, played with concepts of masculinity, vulnerability, the limits of physicality and even of our concept of the universe as we know it. While all the hints at alternate realities and clones never came to anything, we can appreciate how creative showrunner Silver was in this production (thought he was, perhaps not wanting to hog the spotlight, absent in it’s award ceremony) even if those risks didn’t quite have the big payoff fans of his earlier shows wanted.
And really, wasn’t this all to show that life is the biggest production within a production of all?
South Shore-style bar pizza has been kicking off on the socials lately. The hyper-regional take on pizza is finding fans outside of the small communities south of Boston and along Cape Cod, which have been enjoying this style for decades. And, as a lover of unique regional pizzas, the buzz inspired me.
It was time to make a pie. One which I’ve had before but haven’t actually cooked very much.
Before we dive into the recipe, let’s get a little pizza context. South Shore-style bar pizza — or just “bar pizza” if you’re actually in South Mass or on the Cape — does have its own nuances. The crust is the biggest variable. Like all bar or tavern-style pizzas from Portland, Oregon to Portland, Maine, it’s cooked at high heat in an electric oven in a pan with a ton of oil. But in this case, the dough has a lot of fat — butter and corn oil — and is flattened, not stretched, to create a bit of a harder crust. Some crusts will be close to a thick cracker like Massachusetts Greek-style (a recipe post for another day). Other crusts will just be buttery but a tad soft while still holding their shape when sliced (no NY slice folding here). Of the few bar pizzas I’ve had in the region, I remember that buttery semi-hard crust character the most.
The next nuance is that the cheese is all (or mostly, depending on who you ask) white cheddar. Which, yeah, that’s cool. I love white cheddar. Some recipes call for a mix of white cheddar and low moisture mozz as well. Then there’s the presentation. The dough is pressed up against the edges of the pan and the toppings (tomato, cheese, etc.) all hit the edges of the pan too, making this a “no crust” pizza. But that does create the crucial “lacing” effect on the edges of the crust that are touching the pan’s edges (more on that below).
Then there are the toppings. I’ve had the hyper-local baked bean pie and it’s … fine. I actually kind of dig the crinkle-cut french fry version. It reminds me of the french fry and hot dog pizzas you get in Sicily. Other than that, it’s basically dealer’s choice of toppings with classic pepperoni being the most iconic.
Lastly, the pizzas are usually baked and then packed in brown grocery store bags for transport/service. This is very close to how street margherita pies are served up in Naples (portafoglio) and in both cases adds something quaint and rustic to the whole experience. While I didn’t wrap mine in brown paper, the crust did get a little denser as the pie cooled. So, take that into account when making this kind of pizza.
To make this at home, I scoured the internet for recipes and found this was the most local and used it for reference. I also used the look and the size of Boston’s Hot Box as my guide in this endeavor.
One last quick note before we dive in. I made one pizza in the requisite ten-inch pizza pan and the crust pretty much did as was expected. I only had one of those pans though. So I put the other dough into an eight-inch cast iron skillet. Because I couldn’t stretch the dough as far, it did puff up a little more and created a very buttery slice that was closer to a grandma-style than bar-style. So make sure to use the right pan.
I have a lot of 00 pizza flour on the shelf, so I just used that. Traditionally, you’ll want to use standard AP flour. I also went the “mix of cheddar and mozz” route as a lot of recipes called for it. If you’re going very old-school, just use the white cheddar — it’ll be greasy AF though.
Lastly, always weigh out your bread ingredients. Accuracy is important in the chemistry of bread making. And if you have a scale, just set it to grams. It’s more accurate in that one gram equals 0.035 ounces. Most scales measure ounces by 0.1 increments. Moving on!
Zach Johnston
What You’ll Need:
10-inch pizza pan (like the ones from Pizza Hut)
Large bowl
Stand mixer with a dough hook
Plastic wrap
Pizza cuter
Strainer
Zach Johnston
Method:
Add the water, yeast, and sugar to a small bowl and let activate (about five minutes) until it’s frothy.
Add the dry flour and salt to a mixing bowl of a stand mixer with the dough hook attachment. Add the frothy yeast water and start mixing. While mixing add the corn oil and melted butter. The dough should come together quickly. If it’s not coming off the sides of the bowl, add a little more flour until a ball forms. Once a cohesive ball has formed, stop the mixer and place. You don’t want to over-knead this dough. Place the dough ball in a pre-oiled (again with corn oil) bowl and cover with plastic wrap. Refrigerate the dough for 48 hours to allow it to cold ferment.
Take the dough out of the fridge and cut it into two pieces. Roll it into a ball and place it in your pre-oiled (yes, with corn oil) pizza pans. Place the pans on the stovetop and turn on the oven to preheat to 500F. The dough will warm up on the stovetop thanks to the excess heat from the oven as it heats up.
Once the dough is proofed (soft and malleable to touch), push/press it out toward the edges of the pizza pan. The dough should easily stretch to fill in the whole pan.
Once the dough is stretched, prick the dough with a fork to stop it from bubbling/raising up later in the oven, and then add a layer of strained tomatoes (water is not your friend with this crust) with a good pinch of salt and a mix of both kinds of cheese (I used 2:1 cheddar:mozz). Make sure the sauce and cheese go all the way to the edges of the pan. Then top the other pizza however you like. I’m using bell pepper, onion, sausage, mushrooms, and olives — a classic supreme pizza to go with a classic pepperoni.
Bake the pies in the oven for 12 to 15 minutes, depending on how many toppings you’re putting on there.
Once the pies are nice and bubbly on top and crispy around the edges, remove them from the oven and plate them up on a pizza plate and let them chill for a few minutes. Hit them with some dried oregano, cut, and serve.
Zach Johnston
Bottom Line:
Zach Johnston
So, let’s talk about “lacing” first as that’s something people seemed obsessed with up in Massachusetts. This had it in spades! Look at that crunchy edge on that crust.
Even the cast iron pie had good lacing all around the edges, as you can see below.
Zach Johnston
Okay, let’s talk about the pie. I’m going to focus on the classic pepperoni one as that crust turned out very close to a bar pizza.
The crust was nice and buttery with good heft. The bottom layer of the crust and the edges were crunchy and almost cracker-like with plenty of butteriness. The inner layer of the crust (near the tomato and cheese) had a softness to it that wasn’t airy but was leaven. As the pizza cooled, that heft and crack to the outer layer of the crust heightened while the beard near the toppings stayed softer but did compress.
As for the topping and overall vibe, this pizza rules. There’s a great sharpness thanks to the white cheddar. The pepperoni was nice and spicy, providing that classic cheese/fat/spice matrix.
Overall, this is totally worth making at home if you’re not in Massachusetts. The dough just has to sit in the fridge. So it’s out of sight, out of mind. And in the end, you’ll have a very flavorful and comforting pizza to enjoy.
Zach Johnston
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