20100124/25: Colum McCann in Chengdu

January 26th, 2010

Colum McCann, whose name is an anagram of  “Coal mum ccnn”, was in town on Sunday and Monday to launch the Chengdu Bookworm Literary Festival.

Having just won the National Book Award in the States, as well as having JJ Abrams (“Star Trek”, “Lost” etc) snap up the film rights, Colum either is already, or soon will be used to larger turn-outs than this for his public appearances.  12 lucky people got to go to an exquisite banquet with Colum, a meal he described as possibly the best he’d had in his life (a few pics from the restaurant here).  On Monday evening the small Chengdu Bookworm Lit stage room was packed as Colum read from, “Let the Great World Spin” and talked about writing, and responded to questions,  ranging from his influences, work methods, the extent of political allegory/ies in his work and, crucially, what his favourite sandwich is.  The Chengdu Irish Association made a strong showing. Peter Goff moderated superbly, drawing compliments from the author.  It was a fun and inspirational evening, with Colum more than willing to continue to chat about a wide spectrum of topics after the formal part of the evening.

It was another excellent event at the Chengdu Bookworm, and we may or may not have extracted a promise from Colum to launch his next book at this establishment, which is gearing up to host a range of top-class authors in March, when the festival is in full swing.

Colum also visited DuJiangYan to learn about post-earthquake reconstruction work in general and the work of Sichuan Quake Relief in particular.

20090426: 5-star brunch

April 28th, 2009

Sunday Champagne Brunch at the Intercontinental Hotel

Time: Every Sunday from 11:30am to 3pm at the Chengdu Intercontinental Hotel

20090426_brunch_ic_hotel_dessert3We strolled into the lobby and the tai chi masters practising their art instantly set the mood of focused relaxation.  Instead of joining in (this is encouraged and tai chi clothes are for sale), we, enthusiastic partakers of brunch, made our way forwards to take up our positions with balanced poise, and controlled grace at a table next to one of several trees in the buffet area.  The high glass ceilings and clever design make the brunching area light, spacious and completely unstuffy, and the outdoors feel is enhanced by real (unstringed/unstrung) birds flitting from tree to tree.

The tables and chairs are generously dimensioned – there is certainly no feeling of being cramped or squeezed in. That privilege was reserved for the food in our gourmands’ stomachs.  As the 4-piece jazz band struck up the first of their musical pieces, we eyed the classically simple place settings and the champagne flutes, and knew we were in for a thoroughly relaxing brunching experience.  The Champagne Brunch premiered on Easter weekend and after a successful start, has grown still further in popularity. On offer is the range of food you would expect from a 5-star buffet, including sushi and sashimi, and other south-east Asian classics including spicy prawns, a range of Chinese foods including light and crunchy spring rolls and ribs.  There is also a (subtly spicy) kebab stall, an egg station with a licensed ovular specialist, the traditional English breakfast elements, fresh fruit, 6 flavours of ice cream, barbecued meats, chocolate fountains in which to drizzle/dip fruit (or a naughty finger), freshly baked bread, locally source foie gras, a specialist congee stand, a counter where fresh juice is made to order, from oranges, pears, a variety of melons, ku gua (must be good for you) and celery.  Chocolate mousse juice was not available.  One of the most drool-inducing items of furniture we have seen is the trolley being wheeled around, containing tender roast beef with tasty gravy.  The most eye-catching section of the buffet is the fresh seafood section, with its range of mussels, prawns and oysters, next to various cold meats, cheeses and nibbles, such as tomato, mozzarella and olive oil snackettes, and melon wrapped in and prosciutto.

My brunching partner and I showed the expected professional commitment in our determination to report on this high-class feast, and we tried almost all items listed above, and can confirm the efficacy of harnesses used to lift bloated eaters from their chairs and lower them into a taxi.  The only slight criticisms we would raise are the inevitably limited range of cheeses, and the slight weakness of the coffee.  However, given that you’re coming to enjoy the champagne and the whole range of other foods, these are quibblettes of the most minor variety.

Shellfish at the Intercontinental Hotel brunch in Chengdu, April 2009

Shellfish at the Intercontinental Hotel brunch in Chengdu, April 2009

The highlights are numerous, the highest of which for most is the regular top-ups of Moet et Chandon champagne by the smartly aproned champagne waiters and waitresses.  For three-and-a-half hours of decent bubbly accompanied by high-quality buffet brunch, value for money is impressive, although 298 RMB (plus 15% tax, making around 360 RMB) may initially be wince-inducing.

Since we were due to play sport immediately after our meal, my fellow tester and I decided to finish with a light dessert, until we examined the array of temptations on offer, which deserved more than slight attention.  My favourite was the white chocolate mousse with a sponge base, all topped with a raspberry sauce (not only because of the health benefits of berries), and the mini Black Forest Gateaux (Black Thicket Gateaux?) which demanded a repeat performance, twice.  Before we reluctantly made our way past the jazz band, past the tai chi masters and towards the increasingly narrow-looking lobby entrance, there was just time to revel in the delight of a cheeky little raspberry blancmange, served in an espresso cup, topped with a cherry, and a chunky and flamboyantly lengthy pendant of chocolate, which draws the eye to this light and not-too-fluffy dessert, a delectable climax to this hugely enjoyable brunch.

Also worth mentioning their ‘Cook for mum’ event on Sunday 10th May 2009 which will allow children, under the guidance of the chefs, to create and serve a set menu for their mums.

Many thanks to Tom for inviting to us to review this.

Radio Zurnal Ostrava

April 28th, 2009

http://projekty.rozhlas.cz/prehravacwma3/index.php?stanice=ostrava

The Internet is a marvellous tool for staying in touch with Ostrava and for ensuring that my Chinese language skills remain at their low level.

20090307: Lunch with Fuchsia Dunlop at Yu Bo’s restaurant

March 19th, 2009
Mantou hedgehog

Mantou hedgehog

Some of the exquisite entrees at Yu Bos restaurant

Some of the exquisite entrees at Yu Bo's restaurant

As part of the 2009 Bookworm Literary Festival, about 30 lucky diners headed off for lunch with Fuchsia Dunlop at Yu Bo’s restaurant at Kuan Zhai Xiang Zi, the recently restored/built ‘old’ town area just to the north west of the Mao statue on TianFu Square in Chengdu.

There’s no menu. You book a table for 4 (there’s one small room with a table for 4) or a table for 10 or a room for 20.
When you book, you discuss what kind of ingredients you would like, and then Yu Bo and his team then, on your lucky day, create for you and your fellow diners a feast that delights and refreshes the eyes and, in turn,  dazzles, caresses, surprises and thrills the tastebuds.

Calligraphy brushes, but not as we know them.

Calligraphy brushes, but not as we know them.

Each dish (we had 46 different dishes, including 24 small entrees) is exquisitely prepared with craftsmanlike skill and devotion, and with a delight (the whole experience is a ‘wow,’ a delight, a surprise and a challenge to your vocabulary) in providing something of such class and taste that combines outstanding culinary technique with a deep understanding of the concept of food as a source of entertainment and pleasure.

Among the higherlights (everything was at least a highlight) were the mantou hedgehog, the sweet tasting vegetable edible brush (it looked exactly like a real hair brush), the interwoven green beans, the celery cut with such artistic precision, and the soup served in a mini pail cut from a strip of bamboo wood.

Fuchsia Dunlop explains Yu Bos approach to cooking

Fuchsia Dunlop explains Yu Bo's approach to cooking

The head waitress described the ingredients in and thinking behind each dish, and it was with a combination of guilt and happiness that diners ate each creation.  Fuchsia Dunlop explained that the venue, approximately 5 rooms around a courtyard, used to be a common type of eatery for the wealthy, and that Yu Bo was part of a revival of this tradition. What is unusual is the quality of the ingredients, of the ideas behindthe dishes and devotion to challenging diners’ pallettes and minds, and the clever combination of dishes that surprises the eater and maintains their interest through 40+ dishes.  The two-and-a-half hours were not marred by boredom.
Our table cooed each dish in as if being presented with our new grandchildren for the first time.  Accompanied by Huang Jiu (sort of a stronger sherry, far more pleasant than baijiu of course), the meal itself was enough to initiate more conversation than most of us have ever had at a table.  Taking fresh, high quality ingredients and then fusing Sichuan and European tastes makes for outstanding food, under the supervision of Yu Bo.

Fuchsia explained that Yu Bo could make a great deal more money by optimising the commercial aspects of his business, but that he is committed to improving his art, his art of cuisine and of entertainment, and so the restaurant is small-scale and of the highest calibre.

Will any of us present eat a better meal in a restaurant?

20090318: Tim Clissold at the Bookworm Literary Festival

March 19th, 2009

Speaking as part of the 2009 Bookworm Literary Festival, Tim Clissold was engaging, knowledgeable, an excellent public speaker and whose quite confidence and liking for deprecating humour made him one of the most successful speakers at this year’s Chengdu events.

The Sichuan leg of the Beijing – Suzhou – Chengdu triangular tour gives the writers a chance to escape from the ‘coastal’ towns and enjoy the more intimate and relaxed location.  Small audiences (20-30 people is typical) get the chance to chat with the authors in the Q and A sessions and afterwards in the restaurant/bar area.

Tim Clissold’s ‘Mr China’ (Asian Review of Books review) (info on Harper Collins website) is considered essential reading for any western investors thinking of coming to China.  It tells the story of a company which invested about 400 million USD in 7 different companies in China between 1995 and 2002 and how they sought to make money out of their controlling stakes in these companies, mostly in the automotive industry.

Tim Clissolds Mr China, hardback cover

Tim Clissold's 'Mr China,' hardback cover

Clissold spoke for 25 minutes about the book, summarising the story, before contemplating the relevance of the story told by it.

A summary of Tim Clissold’s summary: Tim used to work for Arthur Anderson, then travelled around China (from Pakistan border, down along Silk Road, to Chengdu, then Beijing, then train through Russia back home), then studied Mandarin in London, then for 2 years in Beijing.  Whilst there, he met a Wall Street money man looking to invest in Chinese companies.   The money man quickly raises about 100 million USD for investment, which they invest in businesses around the country, and a further 2 or 3 similar tranches of investment are secured and invested.  With over 400 million US dollars invested, their task now is to make sure that the companies are in a fit state to make profits.  Given that most of the businesses, although they now have a foreign company as their controlling stake holder, are state-owned companies or former state-owned companies, many changes are required if profits are to be generated.  The issues include poorly motivated staff and management; factory managers who are not mere business managers, but almost mayors of their factory towns, and therefore are not fully focused on revenue creation; factory managers building new factories to manufacture different products (in one case gearboxes) without asking for investor permission; factory managers building new factories to compete with the foreign investors’ factory; USD 3 million of cash from a business being flown to the USA by one manager with an HK bank manager who issued 4 compulsory letters of credit, having gone missing for days previously; investors outside China who demanded quick results; a resulting near nervous breakdown for Tim Clissold, due to the stress of the possibility of 25000 people losing their jobs, the difficulty of managing the investment and coping with the other challenges; the list is as fascinating as it is wide-ranging.

Points raised by the author during this part of the talk are the need to understand the different role of a factory manager in a village/town factory, the differing motivation for management in China and Wall Street, the need for patience, diligence and a constantly open eye for detail and potential pitfalls, and persistence.

Clissold then went on to ask why, given all of the difficulties outlined in his book, investors wanted to come to China, and, more pertinently, why western investors and business men often behave in business in China in a whay that they would never do in their home country.  The magical temptation of the 1.3 billion customers is part of the charm, as is the entrepreneurial spirit of so many Chinese, something which Clissold said his impression of the Russian enterpreneeurial spirit was nowhere near as positive as that in China.  (“Even the way they sell vegetables on the street shows the entrepreneurial spirit.”)  Now that China is a huge part of the global economy, Clissold said that western companies cannot ignore China just because of the challenges it poses for incomers.  What China now does with its 2 trillion dollars in cash/bonds will be crucial to the world’s (non-)recovery.

Clissold stressed that although ‘Mr China’ gives the impression that business is difficult and/or impossible in China, they did get the businesses back on track and that they did not have the benefit of being able to ask other western investors for their experience in China, given that they were pioneers in trying to control investments and companies.

The author does not want people to be put off from investing in China, since the west must continue to engage in business in the world’s largest market.

Clissold said there were 4 possible responses to the story:
1. Decide never to do business in China because it is too hard
2. Ask why the company was so stupid that it was duped so many times
3. Sue everyone possible
4. Engage with the country very flexibly, with an open approach and a willingness to understand and look at what is actually possible (particularly with a younger generation of consumers and managers coming through).

The 4th (a very brief summary) is his choice.

Tim Clissold is now involved in setting up carbon trading systems in China, not, he stresses, just to ‘offset a tonne of carbon emitted in Australia against one in China’ but to influence energy and infrastructure investment choices to encourage the uptake of greener technology in the world’s leading carbon emitting country.

Tim Clissold also chatted with Steven Fan, who is mentioned on page 50 in the paperback as a keen interpreter.  It is the first time they have met again since they first worked together.
Click here for photos of Tim and Steven as they chat at the Lit Fest

20080514: notes on the big shake

December 16th, 2008

There is so much construction here in Chengdu that most people just thought it was a large lorry going past that was making the windows shake a bit. Then it got a bit looney tunes and I saw a few people doing a Scooby Doo exit (“Yikes!”) and then

someone said “earthquake,” at this point my natural instinct for heroically saving

other people came in, and I sprinted for the door.

It’s all very well saying ‘just take cover in a door frame’ if you have a proper door frame in a well constructed building. Our building survived OK, but you are not to know that when you know it is another one that was put up in 20 minutes (OK, 20 days) by pumping concrete into wooden forms (why bother prefabricating when you can just pump it in?). In effect most buildings here are built of frames of this pumped concrete (concrete beams like the edges of a cube). No doubt this is good if you trust the quality inspection system and attention to detail in a construction sector.I spoke to a couple of Kiwis (plenty of earthquakes there) and they have been trained to shelter

under desks and then door frames. Er… not here. One teacher got all his kids to shelter under the desks (chipboard veneered desks which make IKEA construction look like quadruple reinforced carbon fibre) and then he quickly came to his senses and employed plan B (for ‘Bugger off out of here!’)

We are on the 2nd floor (3rd floor in ‘foreign’) so I think everyone in our offices now has a personal best for leaving the office (even quicker than on Friday evening, or any start of lunch break, which is very impressive).Then we all got out into the middle of

the dual carriageway (cars had stopped – amazing that drivers here looked at anything at all) and felt OK until we realized that standing on a road does not mean standing in a place that cannot give way. They are building a metro/underground system here, so there is plenty of hollow distance down there somewhere.

Once we had checked everyone was out, we sent everyone home and then with our IT bloke (Ben, English guy) we made our way to the centre of Chengdu. Kirsten was on the 26th floor in her office and Ben’s girlfriend works in a highrise block in the main square.

Luckily both had got out and made their separate ways home. Scary moments were had by them. Kirsten could not walk in their office, such were the tremours up there. Very very scary. She’s in a very modern office block with companies like Chevron and Standard Chartered Bank, but you just never know, and it’s not easy at a moment

like that to stand calmly and reassure people with, “Don’t worry everyone. The construction standards used to design and build this mini skyscraper are some of the best in the world. Oh, mind that flying computer. Coffee and biscuits anyone?”

Ben and I made our way on our trusty wheels of steel. He was on his trusty electric scooter (it’s a nice one – at least 4 different attempts to steal it from the company car park in the past few months. It now has to be chained to the main water pipe by the

security guard) and I was on the bicycle. Our office is on First Ring Road

(‘inner circular’ ?)so we just headed round that and then it’s just about a kilometre to K’s office.The streets were full of people and occasionally a surge of them would spill out into the road. In general, and completely unexpectedly, the general

discipline and calmness were astonishingly good. People just made their way, most walking, many driving, many cycling/scootering, and there were few road accidents – amazing, given the number of people (imagine stock footage of horror/disaster movies with everyone pouring out onto the streets – it really was like that, except Godzilla never turned up, and Tommy Lee Jones didn’t divert any lava). Luckily for me a text message had got through telling me that Kirsten was OK and that she was waiting for me outside her office.

The mobile phone network had buckled under the pressure. Scotty was calling from the engine room, “We don’t have the switches, captain.” A few texts were getting through. Some people were OK making international and ‘out of Sichuan province’ calls, but calls in Sichuan were just not getting through. A friend of Kirsten’s is visiting us here. She was due to land in Chengdu after a trip to JiuZhaiGou (beautiful valleys -

seen in … Tiger, Dragon (leaping, crouching, pooing?)) and is now in Kunming, in

Yunnan province, south of here. Free hotel, and Kunming is a nice place. That’s fine, except that her family in the States thought she might be dead. We watched CNN dredge for information, but the fact that someone’s chandeliers were trembling in Beijing

was cold comfort for the parents and brother of Sarah, who is out of the USA for the first time. Hilarious situation! She’s v. independent and is fine, by the way – we managed to speak to her early this morning.

After hanging around outside Kirsten’s office for more than an hour, another text got through saying she was heading to the Shangri La Hotel. That figured, given the quality of their G and Ts. I met a friend on the river bank outside the hotel, who, by-the-by

mentioned that if the river water seeped into the nearby hotel’s foundations, then the whole place was toast (rather crumply, soggy toast) so I gave him a lift on the back of my bicycle along 1st Ring Road. The road sweepers were still working. That is some strict boss. [”Hello boss, there’s been a major earthquake. People here are fleeing for their lives, expecting highrise blocks to collapse on them at any moment, that’s if the dodgily constructed roads don’t just give way, sucking tens of thousands of people into a concrete-block death hole” “If I find a single ice cream wrapper, you’re dead! Get back to your broom” “OK. I apologise for my lack of commitment.”]

I dropped Richard off at the Shamrock the local expat boozer, and headed off home. Still masses of people, still all v. organised, no excessive barging/pushing or panic. I found Kirsten. They wouldn’t let us back into our apartment block – potential gas leaks, so we were forced to go to the boozer. A few beers, a quick email from a friendly owner of a laptop sneaking into a local restaurant’s wireless network, and some shared stories later, and we were feeling better. We went back to the house, fed the (terrified) cats and then went out to meet the Japanese sales agents visiting our factory. They were at the Shangri La, and security was tight – most streets now were

lined with people ready to bed down for the night, since all were scared that the predicted aftershocks would collapse the buildings. Many spent the night in their cars, others in tents, others just on the side of the road, on the pavement, on any patch of space available.

We went back to our place at midnight, didn’t sleep that well – some rather trembly aftershocks, lots of phone calls (including from USA – Sarah (our guest)’s family and K’s family).

20080902: Lemon curd recipe

September 2nd, 2008

A fine recipe for lemon curd is at http://www.joyofbaking.com/LemonCurd.html.
The ingredients are very simple: lemon, and curd.
An alternative recipe involves eggs, juice, zest, butter and sugar.

Little lemon-related tippettes included are that room temperature lemons produce more juice, and refrigerated lemons are easier to ‘zest’/'dezest’: the zest is easier to remove from cold, firm lemons. So now you know.

The Google omnipotitentometer finds ‘about 549,000′ web pages featuring lemon curd. The Lemon Curd Foundation are planning a big publicity push and are saving up for a large firework display to celebrate “the Billionth Lemon Curd Website,” which may take a few more lemony years.

Lemon curd shortbread. Yummy.

20080625: work, footy, SQR

June 25th, 2008

Still at work, which is going OK. We’ve introduced a system whereby our customers can actually look at the status of their own orders online, which is very nice of us.
Also the boss is offering training, 2 half days. During one of those I’ll have Chinese lessons and in the other I’ll carry on learning how to design relational databases. All thrilling stuff of course.
We played football yesterday at Sichuan University yesterday on a drippingly humid evening against a bunch of local students who never gave up and were really rather good. Sadly the Leg and Whistle team has some excellent players so the score was approximately 34 – 3.
Sichuan Quake Relief – work goes on, mostly by other people, and the hope is to establish an NGO to get more cash and continue to provide emergency shelter and food and other supplies in the short term, and to set up a hub of information to allow communities to get information out and donors to target their donations.

20080617: back to normal

June 17th, 2008

Things are getting back to normal, with the standard 9-6 going on at work.  The suppliers have not been affected by the earthquake, but are still late, which is at least standard practice in industrial supply chains.  The flat needs a few bits of touch up, to cover the cracks and repaint.
Thinking of trying some flexi-time at work, perhaps taking two half-days, since I’m rather stuck in a rut at work, but also to mug up on Chinese and on database design.  Luckily the boss has been v. understanding and is willing to give it a try to see how it goes.

20080610: hoovering flies

June 11th, 2008

Part of this evening was spent in the defence of our kitchen, having been threatened with an invasion of tiny ’smaller than mosquito’ flies/bugs/midges.  After unwisely leaving the fluorescent lights on and the window open with the gauze screen cover closed, allowing in the outside air, but attracting hundreds of interested spectators, straining at the fences like Beatles fans at the Hollywood Bowl.  Action was required, and Chuck Norris was unavailable.  I simply had to shut the windows, which would involve sliding one half-window to the left. This would in turn trap the midges between screen and window, but I would deal with that when the time came.  In the manner of elite sporting heroes, I visualised opening the right-hand half-window for the split second necessary to be able to push the left-hand half back to slide back into its closed position and therefore shut out the remainder of the alien hordes.  My handiwork was impressive.  In the time taken for this nifty operation, a mere 150 fly-ettes entered and were attracted to the pristine painted plaster to the right of the stove. Perhaps they made a bee line for it.

This affront to property rights was too much.  My honour and personal space must be defended.  I challenged them to a duel, respecting most of the rules, apart from that minor subsection that states that in terms of being equipped with a weapon, both parties should be of equal status.  My chosen instrument of death was the hoover. This was promptly fetched and, after 10 paces, I plugged in, took aim and with a cry of ‘touche!’ I sucked the first of the posse into a dusty passage to a dizzy, whirring, spinning demise, which may at least inspire one of the great insect film directors to make a staggering horror scene.  Instead of ‘Volcano,’ ‘Airport,’ or ‘Towering Inferno,’ the great blockbuster in the buzz-ins next summer could be ‘Suction Tube of Death,’ or ‘Plastic Pipe of Doom,’ ‘Just when you thought it was safe to head towards the kitchen lights…,’ ‘Janet, don’t worry, it’s only a window. There are hundreds of other bugs there. It’ll be just fine. Don’t listen to those scare stories. Besides, it’ll be a whole lot of fun, cruising the screen and we can have a flutter around the kitchen. My brother’s been teaching me the loop-the-loop.’ ‘But Jimmy, I don’t like it. Mom says the bright lights are addictive. Everyone says they’re harmless fun, and they can deal with them, but then they just can’t resist them.’ ‘Aw Janet, don’t be such a larva!  It’s just for fun, and we’ll be back home in no time.’ ‘Oh, I suppose, just this once…’

We know what happens in the end, after scenes of infectious partying happiness, a group of daredevils go too far, getting through the hole in the screen, ‘last one through’s a coward!’, and then, after the dazzling abundance of new surfaces to explore, and great grease stains to low-fly over, and a couple of stunt flying tricks, a strange whirring noise makes their thousands of eyes look left and right in a slightly worried way, accompanied by quietly eerie and/or unnerving music.  Their concern is turned up to 11 as Brian seems to have disappeared from the giant virgin expanse of white plastered wall the swarm was perched on, feeling adventurous and rather  pleased with themselves.  ‘I didn’t see him go back through the screeeee…,’ goes the next, as the hoover tube approaches and applies its pan-galactic strength tractor beam.  The second victim’s immediate neighbour is the next to lack the time to announce, ‘we have lift off,’  although some towards the edges of the wall are mumbling, ‘Huston, we have a problem,’ and, ‘Maybe staying in tonight and doing some cursor tracking on a computer screen would have been better tonight,’ ‘Perhaps if I stay still, it won’t notice me,’ and, ‘I can just hear Janet’s Mom saying, “I told you so, but those young’uns never listen,”‘.  Soon, the group of bugs are taking part in a community performance of, “CERN particle accelerator,” in which the part of ‘Scientist’ and ‘Lab technician’ are already cast.  The last words of one of the participants are, ‘So this is almost what bungee jumping is like…’  The director cuts to a group of three bugs, trembling, hidden in a spot just behind the gas pipe, from where they can see their friends being launched upwards in a gruesome, Logan’s Run style entertainment.  In an affectionate tribute to Bambi, one of three midges is cracking up, eventually screaming, ‘It’s going to get us all!!! We’re going to die!’ whilst the two invertebrate friends with some sort of backbone try to calm their colleague, ‘Just stay still and we’ve got a good chance…’  With a terrified, ‘I can’t take it any more!!’ the be-looned midge springs up, breaking cover, instantly attracting the mobile black hole which has been bereaving hundreds of flies, watching from outside the now closed kitchen window.  The panic stricken bug is rapidly out of its misery in a whirlpool of tragic effeciency, not knowing that hide-out of the two remaining six-legged aeronauts has now been tagged on the attacker’s mental Google Earth screen, and they are being inexorably zoomed in at…  [Close up of the whites of many many eyes and twelve trembling legs. An image of a gigantic pipe is reflected in the eyes...] Javier Bardem is to wield the deadly weapon, almost reprising his role, in ‘No Country for Old M… [that's enough. Ed.]