This is an archived post. You won't be able to vote or comment. I Was A Concierge For American Express Platinum And Black Cards. IAmA)submitted by I used to work as a concierge for Amex platinum and black cards(centurion). I learnt a lot of crazy things and was asked for a ton of interesting requests. We did anything our clients asked us, as long as it was legal and didn't breach any other client security. π Rendered by PID 28976 on app-522 at 2017-01-11 11:30:07.751016+00:00 running 35e3b26 country code: SG.“From masters of horror Blumhouse Productions- producer of THE PURGE, INSIDIOUS and SINISTER franchises- THE LAZARUS EFFECT.” Well, that’s one way to sell this movie as a viable horror. However, you won’t see them adding The Lazarus Effect to any future marketing from Blumhouse. This eye-rolling horror does nothing but diminish the brand and set a new low for the company. Lazarus is a dull film that’s full of good intentions and yet fails to execute even the simplest of scares.

A moment of spook exists here and there, but the overwhelming rest of the underwhelming picture is nothing more than a confused girl throwing an epic tantrum over being sent to hell even though in her mind she’s a good Christian girl… who’s going to prove she doesn’t belong in hell by killing all her closes friends… yeah, who’s bright idea was this? Lazarus even goes the extra mile to commit total movie suicide by ending on a cliffhanger that sets up a sequel. Good luck with that. If anyone sees the first movie, they certainly wont see the second. Starring the beautiful and usually dependable Olivia Wilde, I had high hopes that Lazarus just had a bad marketing team and that the movie would pull off some great scares. But no, turns out it was all bad. Olivia Wilde (best known for House, Cowboys & Aliens, and Her) isn’t terrible as the psycho killer Zoe who originally was trying to save lives with a magical Frankenstein elixir she brewed up, but now only ends lives with her supernatural superpowers.

God forbid we make a smart film must have been the thought process behind Lazarus. The movie, which hits every cliché in the book, is so unoriginal and painful to watch that it may have actually benefitted from the one thing it lacked… nudity. I mean, I usually don’t advocate nudity, but so long as I’m having to watch filth anyway at least make it pornographic. It was the only horror cliché they missed, they even killed the black guy first.the sushi spinnery apk cracked There are so many problems with the movie that listing them all here is an endeavor I’m not willing to tackle. jiro dreams of sushi eksiCall me lazy, but I don’t see any reason to give this movie more of my life than it has already ripped away from me. sumo sushi menu mildenhall

What I do have time to list are the films achievements. Lazarus does get it right with some beautifully lit and designed sets that brought some great depth and dimension to the imagery. Unfortunately, the majority of the movie takes place in two locations so getting bored with these sets is also likely, as I was by the end. The claustrophobia of it all isn’t a fun trick, it’s just bad filmmaking. One other good thing I can say is watching Donald Glover and Evan Peters was quite enjoyable; kato sushi menu burnabyjust remember what I said about horror clichés… so disappointing.yo sushi payslip online Another reason I wanted to see this was the films director, David Gelb. jiro dreams of sushi filmwebGelb was the director of a beautiful documentary Jiro Dreams of Sushi, one of my favorites of 2012.

It goes without saying that I’m pretty let down by his work here. In conclusion, The Lazarus Effect is not a movie I can recommend nor would I want to see a sequel from. It’s right up there with the likes of Annabelle and Quija as recent horror duds, only this movie will likely be a financial flop as well. Lazarus is nothing more than cheap scares and wind in the hair of a screaming crazy lady. Let this one go the way of The Golden Compass and leave that cliffhanger hanging for the rest of time. No one deserves the punishment of a continued franchise and if Blumhouse has any self respect at all they will kill this clunker and save their own Frankenstein juice for something worthy. Nevada Film Critics Society The International Academy of Film & TelevisionAcross the world’s major cocktail capitals, mixology has reached its baroque stage. Drinks are kissed with homemade tinctures, bitters, and molecular gastronomy-inspired techniques, and when it comes to ingredients, you’re as likely to see citrus on the menu as you are butter and hay liquor (Grain Store), quince jelly (The Dead Rabbit), and even chicken bones (White Lyan).

While historical mixology is in vogue, with many in the industry taking inspiration from bartenders of yore like ‘Professor’ Jerry Thomas and Harry Johnson, throwback drinks are more likely to be modernised, gussied up versions of the classics. And yet, it’s still possible to step back in time for a taste of true classic cocktail making and all of its trappings: discreet bars (sans the tired trope of passwords and secret entrances), simple and timeless drinks recipes, and bartenders who spend their lives honing their craft. All have you to do is book a ticket to Tokyo and discover the art of Japanese cocktails. It might surprise Western imbibers to know that Tokyo is one of the world’s most prominent, even essential, cocktail cities. But for Japan’s top barkeeps, making classic, refined, and perfectly balanced cocktails is nothing less than the art of drink-making. Though it wasn’t always considered a respectable job, bartending has, in recent decades, gained a new, artisanal cachet.

Long apprenticeships are common for those pursuing high-level work, with years devoted to cleaning, basic skills like free pouring, and ice carving before a trainee even gets close to the cocktail menu. Think of it as the Jiro Dreams of Sushi school of mixology: the Tokyo bartender can spend decades polishing his or her techniques before being considered a master. But how did this haven of artful, even conservative bartending come about? Cocktails first arrived in Tokyo’s grand hotels during the Meiji period, which coincided with Pre-Prohibition culture in the US and abroad, and the Japanese quickly developed a taste for drinks like the White Lady, Sidecar, and Singapore Sling. But given that this is Japan, drink-making came to have its own unique associated rituals and techniques. For one: the higher levels of alcohol that are favoured in the West are often forfeited in favour of balance. Each cocktail’s appearance matters greatly, and pastel shades are preferred over neon-hued concoctions.

And service is of the highest importance: within the quiet sanctity of the city’s top bars, bartenders lay out all of their tools and ingredients in front of the customer before getting to work, hand-select the correct ice cubes one by one, and walk visitors to the door to say goodbye, even when the bar is full. One of Japan’s most important bartenders of the past twenty years is the inimitable Hidetsugu Ueno, an industry legend who spent years at Star Bar before moving to Ginza’s Bar High Five. With his trademark slicked back bouffant, 1920s-style braces, and warm but terrifically honed manner behind the bar, it’s easy to see how he’s become so inextricably linked with Japanese cocktails. At Bar High Five, his array of drinks adapts constantly to ingredients that are in season, and Ueno is at his best when gauging the preferences of his clientele before mixing up classic choices. Famed for his White Lady, Ueno is also known for hand-carving blocks of crystal-clear ice into 14-faceted diamonds, quickly whittling them into pristine shapes.

It’s no surprise that thirsty patrons trek from far off climes for a glimpse of his artistry. Kazuo Uyeda is another top name in Tokyo bartending. Based out of his own venue, Bar Tender, he’s especially well known for his pioneering three- or four-point ‘hard shake’ technique. It’s a striking feat to witness in person: Uyeda looks almost machine-like as he pitches his shaker at blurred speeds before slowly chugging to a stop. The impressive technique was devised in order to get drinks colder, faster; the brutal shaking breaks off tiny ice shards that dilute cocktails to the right consistency. It also works well for cream- and egg-based drinks, helping to emulsify the ingredients to the proper degree of froth. Below, see Kazuo Uyeda’s skills in action: In addition to these two giants of Japanese bartending, a number of other Tokyo mixologists are helping to solidify the city’s top-notch reputation. Shinobu Ishigaki at Ishinohana Bar, Manabu Ohtake at the Cerulean Tower Tokyo Hotel (a recent winner of Diageo’s World’s Class Bartender of the Year award), and Hisashi Kishi at Star Bar are only a few of the skilled mixologists working to make Tokyo an unmissable drinks destination.