Fred Armisen and Bill Hader parodied Talking Heads on ‘Seth Meyers’ (watch); Documentary Now!, the mockumentary series from Fred Armisen, Bill Hader and Seth Meyers, begins Season 2 tonight on IFC, and this year they’re parodying DA Pennebaker’s The War Room, Jiro Dreams of Sushi, Spalding Grey’s Swimming to Cambodia, the Maysles brothers’ Salesman, Robert Evans portrait The Kid Stays in the Picture, and Talking Heads’ Stop Making Sense. The Stop Making Sense parody is called “Final Transmission” and features art school band Test Pattern, with Fred very clearly playing the David Byrne role. It will be interesting to see what they do with this, as Jonathan Demme’s film isn’t so much a traditional documentary as an elaborately staged concert film. Armisen and Hader stopped by Late Night with Seth Meyers last night as Test Pattern to play “Art + Student = Poor,” a track that falls somewhere between “Psycho Killer” and “Cities.” It’s played pretty straight and you can watch that below.

Tonight’s premiere is “War Dogs” (the War Room parody) and airs at 10 PM Eastern/Pacific on IFC. A few other Documentary Now! Subscribe to Brooklyn Vegan on Category: Comedy News | Coney Island Polar Bear Swim 2017 in pics pics: Wasapalooza grunge-inspired Burlesque show NYC Gay Pride March Photos Coney Island Mermaid Parade PhotosThis article originally appeared on Gilt Taste.A friend of mine once met a delegation of revered Japanese chefs. There was a wizened gentleman among them who was clearly the leader. He spoke little, but the other star chefs deferred to him, paid him obvious respect. My friend finally asked, quietly, “So, what does the old guy do?” The response: “He has mastered rice.”To be honest, I don’t know what that means. I mean, I know the difference between a pot of rice that I like eating and a pot that’s gluey, but there aren’t a whole lot of points between the two. And yet here is a man whose claim to fame among master chefs is that he makes rice better than the rest of them, and to accept that is to accept that there is a level of cooking that most of us will never comprehend.

At some point, cooking is not a matter of skill; it’s a matter of understanding, of learning to see the differences between one perfectly good pot of rice and another, of the minute details in something that, for most anyone else, is pure pearly blandness. Truly great cooking is, in this way, first an act of learning to see, and then a striving to do. This is why, among chefs, the truism is that simple food is hard.Sushi, of course, is the ultimate in simple food: Mostly just rice and a piece of raw fish, it would seem that anyone with a knife and one functioning hand can make it. sushi conveyor belt san joseBut take an impossible eye for detail and apply it to fish—Where did it come from? sushi online bestellen grazHow long should you age it before serving for best flavor? sushi washington dc macarthur blvd

How long should you massage it to make it tender, but still have texture? Where should you cut a piece from, and at what angle, to highlight the flavors of different parts of the muscle? Since temperature affects aroma, how warm should you let the fish get in your hand before serving it? How hard do you press the fish into the rice to form a bite that has integrity, but is not dense?—and you begin to see where a simple food is not so simple. sushi making kit argosYou don’t have to buy into all the minutiae a sushi master trades in to know that the pleasures of great sushi span from the animal to the emotional and the intellectual, which is a great trick for anything to pull off, let alone a piece of raw fish on rice.sushi for delivery modesto caWhat animates a sushi master? where can i buy sushi grade fish in tampa

What drives someone to be so focused, to be a god of small things?Jiro Ono, 85 years old and counting, is a revered sushi chef who runs a restaurant inside a Tokyo subway station, and “Jiro Dreams of Sushi” is easily the best, most beautiful movie about sushi you will see this year, or, let’s face it, probably any other. The film is part documentary bio-pic, part food-blogger’s wet dream. (OMG, did you see the super-macro shot of that tuna??!? where to buy sushi grade fish melbourneIt doesn’t take us into the world of technique: Jiro has mastered rice, too—his rice dealer claims that he doesn’t bother to sell his best stuff to anyone else because they wouldn’t know what to do with it—but while he describes how he does it, the film never shows us the whys and what-fors of his method. (Though, as Silvia Killingsworth reports for the New Yorker, the French-American star chef Eric Ripert describes Jiro’s rice as “tasting like a cloud.”)

Instead, the movie focuses on the life of a man who is utterly devoted to his craft. Jiro doesn’t have a secret to why his sushi is more astonishing than anyone else’s. What he says, over and over, is that great sushi—and, by extension, greatness itself— is the result of hard work, of dedication, of a commitment to excellence that, in the end, trumps everything else in life.His search for perfection is eternal.  At 85, he hasn’t stopped working; he says he hates holidays because they are too long to spend away from the restaurant. Chefs, in particular, who have seen the film don’t hesitate to call it “inspiring.” To watch the gorgeously shot scenes of him forming pieces of sushi, jewel-like and dripping with soy sauce and life, is to wish that you might one day make so much beauty. (Indeed, a film critic friend said that her reaction to seeing this was not hunger, but to want to go home and make jewelry.)Still, there is another side to this mastery, to this inspiring devotion.

Jiro has two sons, and it’s hard to tell exactly what their relationship to each other is, or to their esteemed father. The master admits to not being at home when they were young, telling a story of how one day he slept in, and his children complained to their mother that there was a strange man in the house. The younger one seemed, at first, to be the favorite, because the father helped him open his own restaurant. The older son, Yoshikazu, is still an apprentice to the father … at 50. But Jiro tells the camera, with a laugh, that when he helped his younger son open his restaurant, he told him, “Now, you can never come home again.” As he recounts his own life, leaving his home to begin his career at 9, it’s not clear that he was kidding with his kid. With an inflection of either humble pride or resignation, Yoshikazu says that in Japan, it’s the oldest son’s role to take over for the father. he has taken over the selection and buying of fish since Jiro had a heart attack 15 years before.