Does anyone know any real cops?
Are they witty, kind and sensitive like the gang on 'Law and Order, SVU'?
Or are they inarticulate, foul-mouthed thugs/idiots like the crew on 'The Wire'?
If there is anything in between these two gross over-characterizations, it's not on the telly… At least, not on mine.
If I were a real American cop I don't think I would be particularly thrilled about my profession's portrayal to the rest of the world.
Although, personally, I'm rather fond of both Ice-T's and Richard Belzer's characters on SVU….
As to 'The Wire':
When they were told that it was going to be on HBO did all the writer's start giggling and thinking 'Oh goodie, we get to say f***?
Do they think that interjecting f*** in between every word in every sentence uttered by every character adds depth to the show?
Don't any of them know any other adjectives?
I'm pretty conservative by today's standards but even my language can be much more colorful than that.
Where is their creativity?
It's not that I am against the word. It slips past my own tongue rather far too often…. For a good girl…
But constant, repetitive use of any 'strong' word dilutes its strength.
If one says f*** when one stubs one's toe, what does one say when one drops a hammer on the aforementioned injured toe, 30 seconds later?
Surely one should have a stronger expression of pain and incredulity for the second mishap!
Some might say it adds to the ambiance of the show, puts everything in context, makes it hard-hitting, on the edge….
I find myself counting the f***'s rather than paying attention to the show.
There was one scene in which that was the only word used during an entire 120 second continuous dialogue between two cops.
I was mesmerized.
I have no idea what the scene was about.
Someone, please, get these people a Thesaurus!
While you are pondering the state of police…. Put this in the oven to braise…
Braised Beef Provençal
24oz (750gr) beef, suitable for braising or stewing
4 cloves garlic
4 whole cloves
1 bouquet garni
2 - 3 cups (16 – 24oz (500 – 750ml) red wine
2 tbs red wine vinegar
3oz (100gr) bacon
5 medium – large carrots
1 tbs olive oil
1/2 cup (4oz, 1256ml) beef stock
3 tbs cornstarch (maizena) dissolved in 3 tbs water
The night before: Trim beef and cut into 2 inch (5 cm) cubes. Put into a deep bowl. Peel the onion and garlic. Cut the onion in half and stick two cloves into each half. Add to the beef along with the garlic and bouquet garni. Add the vinegar and 2 – 3 cups of red wine, enough to cover the beef. Cover and refrigerate until ready to use.
The afternoon of: Take the meat out of the marinade and let drain, reserving all of the marinade. Peel carrots and slice into 1/4 inch (.65cm) rounds. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium-high heat. Add carrots and sauté until golden and caramelized, 10 – 12 minutes, turn using two forks or tongs. Remove carrots and set aside. Add bacon and sauté until crisp. Remove and set aside. Add beef and brown on all sides.
To finish: Remove from oven. With slotted spoon take everything out of the sauce and put on a small platter. Cover with the lid or foil to keep warm. Discard bouquet garni. Bring the sauce to a boil over medium heat. Dissolve cornstarch in water. Slowly add cornstarch mixture to sauce, stirring until thickened. You probably won't need all of it so stop periodically and let it cook to test consistency. Spoon some of the sauce over the beef and carrots, serve the remainder on the side. Serve with a bowl of fluffy, Garlic Mashed Potatoes.
And the leftovers?
Sauté some mushrooms, cut the beef, heat the sauce and toss it all with some pasta!