Thursday, November 30, 2006

Air Travel Humor

On the Road

It’s Not Easy Being a Comic on the Airport Security Line

Published: November 28, 2006

It was early in the morning and I was in no mood. I sailed through airport security in Tucson, mostly because I don’t have the sense to carry anything like food with me, even on a long flight.

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Chris Gash

Related

Memo Pad (November 28, 2006)

My wife had brought some yogurt for both of us, but she was stopped by a screener who then spent 20 minutes removing every single item from her carry-on to scrutinize it before he gave a final careful look to the yogurts.

“What’s he doing, looking for the detonator?” “ I mumbled as I waited just beyond security. But I was careful not to let anybody hear me. The yogurt was dumped, and she was free to go.

There was a connection at George Bush Intercontinental Airport in Houston, where they incessantly repeat that grating recorded announcement by the lady who has a voice just like Granny in “The Beverly Hillbillies,” who warns that “inappropriate jokes or remarks concerning security” will get you arrested.

I’m pretty sure the word “detonator” would fall into the category of inappropriate material, even if modified by the word “yogurt.”

Incidentally, I’ve never heard that particular announcement in any other airport — although the same woman seems to make all the announcements at all other airports, including the one that keeps reminding you, as if you were a stone idiot, not to accept bags from total strangers and take them on a plane.

So I watch myself in airports. Besides, I don’t find anything funny in any of this “liquids-gels-pastes, put them in a quart-size zip-lock bag for display like some fourth grader on the first day of school” business.

Last Wednesday, a woman who always takes a fresh-baked cherry pie when she flies to visit her son and his family for Thanksgiving dinner e-mailed me with an anxious note, “Will the pie get me in trouble?”

This is the country that won the Battle of Midway, and now we’re scaring a nice woman over her cherry pie?

Last week as I braced myself at the Houston airport for still another rendition of the “inappropriate jokes or remarks” warning, it occurred to me that reflecting on the current air travel environment might present a challenge for an actual comedian, someone whose livelihood depends on the ability to make jokes and the occasional inappropriate remark.

“You really have to stifle yourself,” said Dan Nainan, a comedian who made the transition from the corporate travel world to the comedy travel world. “You don’t want to be with a friend and say, ‘Man, I hope I don’t bomb tonight,’ and have him reassure you, ‘No, man, you’re going to kill.’ “

Mr. Nainan used to work for Intel as a technical designer, traveling worldwide. As a stand-up comic, he still travels worldwide — but now it’s usually in coach, not first class or business.

“Unlike a lot of comedians, I thrive on the travel,” he said. “From traveling so much in the corporate world, I have all the tricks down and I usually manage to work all the time on planes.”

He recently returned from a five-day gig in the Netherlands, where he used to have a girlfriend back in his corporate days. “I speak Dutch — in a country where nearly everybody speaks perfect English,” he said.

His girlfriend lived with her parents in a farming town outside Amsterdam. “Her parents had never been on a plane, or even outside Holland,“ he recalled, adding:

“I was living in L.A. at the time, and when I would fly into Holland, that’s like a nine-hour time difference. The first day, I could not get out of bed before 2 in the afternoon — and here they are farmers in Holland who get up when the sun comes up at 5 in the morning in the summer. They have no idea of the concept of jet lag. They’re looking at her like, ‘What are you doing with this long-haired guy who can’t even get out of bed before the middle of the afternoon?’ ”

Mr. Nainan’s act — you can see a clip of it at www.danielnainan.com — is partly based on gentle ethnic humor, framed in a cosmopolitan context. His mother is from Japan and his father from India.

“Our family photo looks like a Benetton ad,” he said. “Some people have said to me, ‘Your Mom is from Japan and your Dad is from India, so that makes you half-Asian.’ What continent do they think India is in? I mean, 20 percent of American schoolchildren can’t find Earth — on a map of Earth.”

Mr. Nainan may have incessant travel down to an art. But he still worries a bit about those admonitions about making jokes. I mean, there’s no comedy club at Guantánamo.

“You tell a comedian not to do something and he opens with it,” he said a bit warily.

E-mail: sharkeyj@nytimes.com



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Monday, November 27, 2006

Word Up

Food | In the Magazine

Eat, Memory: The Paris Match

François Poincet

Published: November 26, 2006

There are thingspeople do when they are first in love: they surprise each other with trips to Paris; they make reservations at impossibly expensive restaurants; they have conversations about former lovers while they eat. All of these things can happen after years of marriage as well, but the chances are infinitely smaller.

Karl and I had been together a little more than a year. He arranged the trip, and I made the reservations for a very late lunch. I can’t remember how it all got started, but as we sat in Taillevent, at such a beautiful table right in the center of the room, the conversation somehow turned to Mark. My relationship with Mark had been an amicable one that had come to a mostly amicable end. Karl asked if we fought a lot. Or maybe I asked Karl if he fought with his ex-wife, and so in return he asked me about Mark.

The waiter came and handed me a wine list the size of a tombstone. I turned the pages for a moment, the way I might have turned the pages of a calculus exam, with some interest and not a single spark of comprehension. “White,” I said, and Karl, who doesn’t drink, just shook his head.

“The worst fight we ever had wasn’t exactly a fight,” I said. “We were playing a word game. When he told me about it, I said I wanted to play, but then I couldn’t figure out the answer, and he wouldn’t stop. He just kept playing it and playing it and, I don’t know —”

The waiter came to take our orders. We ordered something. Some food.

“What?” Karl asked after the waiter had gone.

I remembered the fight very clearly. We were in the car, and Mark was driving, and when we got to a red light I opened the door and got out. I walked through the traffic to the curb, something I have never done before or since. “I thought I was going to kill him.”

“So what’s the game?” he asked.

“It isn’t hard. That’s what’s so awful about it. Once I actually got it, it was simple.”

Karl sat back. He was beautiful in the rich light, beautiful between the damask draperies and the thick white tablecloth. He rested his fingers against the heavy fork beside his plate. “Tell me how to play. I’m good at these sorts of things.”

We hadn’t been together long enough to know that we shouldn’t talk about old lovers. We probably hadn’t been together long enough to go to Paris. No two people are ever together long enough to enjoy word games.

The waiter returned and poured the wine into my glass right from the bottle, which struck me as very sophisticated. Our appetizers came. They were something I wanted. Something I had chosen carefully. I remember that when I bit into whatever it was, I closed my eyes, stunned that anything could be so delicate, so delicious. “I say a word, and then I tell you if the word is or isn’t it. For example,” I picked up my wineglass, “it is glass, but it isn’t wine.”

Karl nodded.

“Now you can ask me one word, and I’ll tell you if it is or it isn’t, and we keep going until you figure out what the difference is.”

“Is it a plate?” he asked.

“It isn’t a plate, but it is a bottle.”

He waited a minute. He thought it over. “I don’t get it.”

“It takes some time,” I said. “It’s a rabbit, but it’s not a box.”

He finished his appetizer, whatever it was. He didn’t offer me a bite. “I don’t know.”

“It’s a tree, but it isn’t a leaf.”

“I give up,” he said.

“It’s Woody, but it isn’t Mia.”

“I don’t know,” he said. “Tell me.”

I went on for a while, not telling him, throwing out words in patterns that irritated him profoundly. The main course arrived. I can very nearly smell it now. It was so succulent, complex, divine, but I cannot for the life of me say what it was. “It’s pretty,” I said, “but it isn’t shoes.”

“Stop it.”

“It isn’t stop or go or wait.” Even as I said it, I could see myself stepping out of the car into traffic. It is traffic. I had told Mark I was through if he didn’t tell me the answer. I said it much more colorfully than that. But when the answer came to me later, an easy lightning bolt slicing open my head, I wasn’t angry anymore. I got it. It had taken me more than an hour, but I got it, and that joy, so sudden and unexpected, was the reward.

The waiter kept refilling my glass, though I don’t remember asking him to. The desserts were sublime, and we pushed them aside. The bill — I do remember that much — was $350. We may as well have piled the money on the table and put a match to it. It was the best meal either one of us had ever had in our lives, and we missed it.

“I’m glad I found out now what kind of person you are,” Karl said. He had never been so angry at me, not before or since. I knew how he felt. As we were walking away from the restaurant, I broke down and told him. I did it because he was walking so quickly and my heels were too high and I didn’t know how to get back to the hotel alone. I told him, and I ruined everything. Mark had been smarter to weather my fury so that I could find the answer for myself, because once I found it, I forgave him. Karl, on the other hand, just stayed mad. He told me I was cruel and cold, and the next night at L’Arpège he told me it was over.

“You’re not breaking up with me in a fish restaurant in Paris,” I said. “Not over this.”

And so he didn’t. We stayed together for 10 years after that, and then we married. It has been a very happy union. Our fight in Taillevent is a tattoo on our relationship, though. Neither of us will ever forget it, but it all strikes me as funny now. The sad part is that the meal is gone forever. It’s a fault of our brains to remember the fight while forgetting the sole. Was it sole? I know what I said, but I can only dream about what I must have eaten.

Taillevent’s Cream of Watercress Soup With Caviar

For the soup base:
3 tablespoons unsalted butter
1 pound leeks (about 2 large), white and light green parts only, halved, rinsed and thinly sliced
1 onion, peeled and finely chopped
Pinch fine sea salt
1 quart chicken stock, preferably homemade
2 cups heavy cream or whole milk

For finishing:
3 tablespoons coarse sea salt
1 pound watercress (about 3 bunches), stems removed, leaves rinsed
1 cup heavy cream
Juice of 1 lemon
Fine sea salt and freshly ground white pepper
2 tablespoons osetra or other caviar.

1.To make the soup base: Melt the butter in a 6-quart stockpot over medium heat. Stir in the leeks, onion and salt. Cover and cook over low heat until the vegetables are soft but not browned, about 3 minutes. Add the chicken stock and cream. Raise the heat to medium-high and bring to a gentle boil, then simmer on low, uncovered, for 30 minutes.

2.Purée the soup in a blender or food processor or with a hand-held immersion blender until emulsified and smooth. Return the mixture to the stockpot and set over medium-high heat. Bring to a gentle boil. Using a slotted spoon, skim off any impurities that rise to the surface. Set aside or cover and refrigerate for up to 24 hours.

3.To finish the soup: Fill a large bowl with ice water and set aside. Bring 4 quarts water to a boil. Add the coarse sea salt and watercress. Blanch until wilted and soft, 2 to 3 minutes. Immediately drain the watercress, then plunge into the ice water to stop the cooking. Drain again; do not squeeze out all the water. Purée the watercress in a food processor, then place it in a fine-meshed sieve and press out any remaining liquid. Discard the liquid. Set the purée aside.

4.When ready to serve, reheat the soup base over low heat. Meanwhile, using an electric mixer, whip the cream to stiff peaks. Stir in the lemon juice and season to taste with sea salt and white pepper. Just before serving, add the watercress purée to the warmed soup and stir until blended. Ladle the soup into shallow soup bowls. Place a scoop of whipped cream in the center of each bowl and top with a small spoonful of caviar. Serves 6. Adapted from “The Paris Cookbook,” by Patricia Wells.

Ann Patchett is the editor of The Best American Short Stories 2006.’ Her new novel, Run,’ will be published in fall 2007.



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Saturday, November 18, 2006

Deep Thoughts

Deep Thoughts

by Jack Handey


If you ever drop your keys into a river of molten lava, let'em go, because, man, they're gone.


If trees could scream, would we be so cavalier about cutting them down? We might, if they screamed all the time, for no good reason."


To me, it's a good idea to always carry two sacks of something when you walk around. That way, if anybody says, "Hey, can you give me a hand?" You can say, "Sorry, got these sacks."


One thing kids like is to be tricked. For instance, I was going to take my nephew to Disneyland, but instead I drove him to an old burned-out warehouse. "Oh no," I said, "Disneyland burned down.

He cried and cried, but I think that deep down he thought it was a pretty good joke. I started to drive over to the real Disneyland, but it was getting pretty late.


The face of a child can say it all, especially the mouth part of the face.


If you lived in the Dark Ages and you were a catapult operator, I bet the most common question people would ask is, "Can't you make it shoot farther?" "No, I'm sorry. That's as far as it shoots."


Is there anything more beautiful than a beautiful, beautiful flamingo, flying across in front of a beautiful sunset? And he's carrying a beautiful rose in his beak, and also he's carrying a very beautiful painting with his feet. And also, you're drunk.


I believe in making the world safe for our children, but not our children's children, because I don't think children should be having sex.


If a kid asks where rain comes from, I think a cute thing to tell him is, "God is crying." And if he asks why God is crying, another cute thing to tell him is, "Probably because of something you did."


If you ever catch on fire, try to avoid seeing yourself in the mirror, because I bet that's what REALLY throws you into a panic.


Whenever I see an old lady slip and fall on a wet sidewalk, my first instinct is to laugh. But then I think, what if I was an ant and she fell on me. Then it wouldn't seem quite so funny.


To me, boxing is like a ballet, except there's no music, no choreography and the dancers hit each other.


I hope if dogs ever take over the world and they choose a king, they don't just go by size, because I bet there are some Chihuahuas with some good ideas.


If life deals you lemons, why not go kill someone with the lemons (maybe by shoving them down his throat).


Instead of having "answers" on a math test, they should just call them "impressions," and if you got a different "impression," so what, can't we all be brothers?


Probably the earliest fly swatters were nothing more than some sort of striking surface attached to the end of a long stick.


I wish I would have a real tragic love affair and get so bummed out that I'd just quit my job and become a bum for a few years, because I was thinking about doing that anyway.


I think a good gift for the President would be a chocolate revolver. And since he's so busy, you'd probably have to run up to him real quick and hand it to him.


Maybe in order to understand mankind we have to look at that word itself. MANKIND. Basically, it's made up of two separate words "mank" and "ind."

What do these words mean? It's a mystery and that's why so is mankind.


If you go flying back through time and you see somebody else flying forward into the future, it's probably best to avoid eye contact.


It's easy to sit there and say you'd like to have more money. And I guess that's what I like about it. It's easy. Just sitting there, rocking back and forth, wanting that money.


If you ever reach total enlightenment while you're drinking a beer, I bet it makes beer shoot out your nose.


To me, clowns aren't funny. In fact, they're kinda scary. I've wondered where this started and I think it goes back to the time I went to the circus and a clown killed my dad.


As the light changed from red to green to yellow and back to red again, I sat there thinking about life. Was it nothing more than a bunch of honking and yelling? Sometimes it seemed that way.


I can picture in my mind a world without war, a world without hate. And I can picture us attacking that world, because they'd never expect it.


I hope some animal never bores a hole in my head and lays its eggs in my brain, because later you might think you're having a good idea but it's just eggs hatching.


Whenever you read a good book, it's like the author is right there, in the room talking to you, which is why I don't like to read good books.


What is it about a beautiful sunny afternoon, with the birds singing and the wind rustling through the leaves, that makes you want to get drunk?

And after you're real drunk, maybe go down to the public park and stagger around and ask people for money, and then lay down and go to sleep.


Instead of a trap door, what about a trap window? The guy looks out it, and if he leans too far, he falls out. Wait. I guess that's like a regular window.


During the Middle Ages, probably one of the biggest mistakes was not putting on your armor because you were "just going down to the corner."


If I ever get real rich, I hope I'm not real mean to poor people, like I am now.


When I found the skull in the woods, the first thing I did was call the police. But then I got curious about it. I picked it up, and started wondering who this person was, and why he had deer horns.


I remember how my great-uncle Jerry would sit on the porch and whittle all day long. Once he whittled me a toy boat out of a larger toy boat I had. It was almost as good as the first one, except now it had bumpy whittle marks all over it. And no paint, because he had whittled off the paint.


Here's a good thing to do if you go to a party and you don't know anybody: First take out the garbage. Then go around and collect any extra garbage that people might have, like a crumpled napkin, and take that out too. Pretty soon people will want to meet the busy garbage guy.


Sometimes I think you have to march right in and demand your rights, even if you don't know what your rights are, or who the person is you're talking to. Then on the way out, slam the door.


If you're a cowboy and you're dragging a guy behind your horse, I bet it would really make you mad if you looked back and the guy was reading a magazine.


If your friend is already dead, and being eaten by vultures, I think it's okay to feed some bits of your friend to one of the vultures, to teach him to do some tricks. But only if you're serious about adopting the vulture.


Broken promises don't upset me. I just think, why did they believe me?


If you ever crawl inside an old hollow log and go to sleep, and while you're in there some guys come and seal up both ends and then put it on a truck and take it to another city, boy, I don't know what to tell you.


One thing vampire children have to be taught early on is, don't run with a wooden stake.


Also see: The Deep Thoughts Contest



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Making a woman happy

"HOW TO MAKE A WOMAN HAPPY:

It's not difficult to make a woman happy. A man only needs to be:

1. a friend

2. a companion

3. a lover

4. a brother

5. a father

6. a master

7. a chef

8. an electrician

9. a carpenter

10. a plumber

11. a mechanic

12. a decorator

13. a stylist

14. a sexologist

15. a gynecologist

16. a psychologist

17. a pest exterminator

18. a psychiatrist

19. a healer

20. a good listener

21. an organizer

22. a good father

23. very clean

24. sympathetic

25. athletic

26. warm

27. attentive

28. gallant

29. intelligent

30. funny

31. creative

32. tender

33. strong

34. understanding

35. tolerant

36. prudent

37. ambitious

38. capable

39. courageous

40. determined

41. true

42. dependable

43. passionate

44. compassionate

WITHOUT FORGETTING TO:

45. give her compliments regularly

46. love shopping

47. be honest

48. be very rich

49. not stress her out

50. not look at other girls

AND AT THE SAME TIME, YOU MUST ALSO:

51. give her lots of attention, but expect little yourself

52. give her lots of time, especially time for herself

53. give her lots of space, never worrying about where she goes

IT IS VERY IMPORTANT:

54. Never to forget:

* birthdays

* anniversaries

* arrangements she makes

HOW TO MAKE A MAN HAPPY

1. Show up naked

2. Bring food"

###



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Cooking vs Chef - ing

Trial by fryer

Some cooks think that because they throw a mean dinner party, they can run a restaurant. Until I tried to manage an overworked kitchen, an angry staff and an untested menu, I was one of them.

By Gabrielle Hamilton

Nov. 14, 2006 | There are people -- and as much as I'd like to distance myself from them, I once counted myself among them -- who think that just because they have a stove and a good recipe for duck they can open a restaurant. Because it's "only cooking," any hardworking, dedicated person could do it. What seems effortless -- you in the kitchen spooning reduced cider sauce over confited duck leg while your spouse hustles the front, overseeing the dining room with a warm touch and a glass of cabernet, just like the dinner parties you've been throwing in your apartment for ten years -- is not. The difference between being a good cook and being a good chef is as big as the difference between playing online Texas Hold'Em in your pajamas and holding a chair in the World Series of Poker.

When I first opened my restaurant, I improvised everything. Other than having an iron-clad work ethic and a certain compulsion for cleanliness, list making, and straightforward food, I did not know what I was doing. I ran out of items too early, too often. I drank wine during service. I sent incomplete orders out to tables making the last diner sit empty handed. I didn't really have the hang of the language of the line and would expedite tickets without phrasing them: calling out one giant, unpunctuated recitation of orders with no regard for their coursing, timing, or pick up. Worse, I would arrive in the morning and change the entire menu, without warning, for that evening. I did not rehearse, or plot or spend months in the laboratory testing new items until I got them just so. I did not research an ingredient and its best technique so that I fully understood it from all sides. I did not prepare my kitchen staff, and I most certainly failed to warn the floor staff, who had less idea about what they were serving than we had about what we were cooking.

I can assure you, several years later, that not everyone works this way. In fact, no one credible works this way and this is not at all how professional kitchens are run. I can also confirm that this amateurism can really piss some people off. Maybe it especially pisses off landlocked midwesterners who like to see something coming -- like a coastal tornado or the chocolate martini trend -- from a long way off and who like to hunker down and get prepared for it, or possibly it's people born under water signs in particular, I can't say for sure but I am certain that my sous chef, A., was pissed.

She was from Nebraska, at any rate, possibly a Pisces, and she was -- emphatically -- not a spontaneous kind of girl. She preferred a life lived close to the ground, on all fours, ears cocked and cold wet nose quivering to sniff out dangers, predators, and treacheries such as the peril posed by your chef breezing in at ten a.m. with a deli coffee in hand, a bright, fangy smile, and an entire new menu to be ready by six pm.

This concept was received with as much joy and "can-do" excitement as if I had proposed that she and I eat glass.

She, however, had actually run kitchens before and worked in real professional restaurants with pedigrees and French terms and she had been to cooking school. She had not spent the past twenty years, as I had, in shitty tourist restaurants where everyone just added cheese, curly parsley, and an orange half-moon to the plate to make it look better, or working for shitty catering companies where some poor bride's wedding food sat in the back of a cargo van, leaking onto the floor mingling with diesel fumes and the voices of five gay cater waiters sitting on buckets of "demi-glace" singing show tunes, while we drove out to the Hamptons.

No, A. had been diligently building her résumé because she wanted to be in this industry. She was the real deal, and I was lucky to have her. She had method, strategy, precision. My impulse to change the menu on a whim, like a gambler at the blackjack table asking to be hit in spite of eighteen showing, was an assault to her demeanor, training, and professionalism. Walking into a room of chaos and reining it in, my former preferred way of "rocking, dude," to show how competent I was, how durable under whatever circumstance, how willing and able I was to hump it, huff it, tough it out, bang it out (and then retire as soon as possible to the greasy mats outside by the dumpsters to smoke filterless cigarettes with the guys, K-Rock blaring out the screen door), was the equivalent of poking the dog with a stick until, at last, she's baring her incisors. While there are people who thrive on this kind of challenge, A. was not one of them.

She spent the day with the hackles up on the back of her neck, her low shallow breathing like the treble throaty growling of a dog who smells danger out in the black wilderness just beyond the campfire. She was the woman who put all kinds of order into this mayhem I called a restaurant in the first months. She scripted every improvised piece of this show we put on each night. She chased the butcher down when his meat came in too fatty. She put a prep schedule together that made us never run out of any item at any time. She coached us all in the language of the line: Order only! Order and fire! Picking up! All day! She permitted me some wine during service but dragged her finger across her throat as a signal to the bartender when I tried for a lemondrop shot.

- - - - - - - - - - - -

Warm, fried fava beans with a perfectly-cooked artichoke heart, salted. I thought it sounded delicious. But when I arrived with my notes and my prep list for the day and my freshly written menu, eager to try out my new ideas, I was received rather icily by A. It was not the usual convivial day of prep that we had come to enjoy. The amiable chopping and chatting and stirring the broth and having a spoonful of each thing to taste for salt or heat or body or acid had a very cool breeze blowing through it.

We had to be separated, in fact. I prepped in the basement on a stainless-steel table, singing along with the radio set on the golden oldies station, while she grimly prepped upstairs on the line. A. needed silence the way a lost driver needs the radio turned off and everyone in the back seat to halt all chatter until they find their exit.

As the hours passed and the waitstaff started to arrive, an impending sense of disaster began to poison the room. Not only was A. pissed off, but I, ever mature, became pissed back at her. What was her problem? I asked myself. Where was her positive attitude? I wondered. Glibly dismissing my part in bringing her mood down to subzero, failing to understand that if I had suggested a new menu a week in advance, begun to test it on Monday, and maybe run it by the following Friday I would have had a much more pleasant, even cheerful, experience. Instead, I just thought she was being a big downer. Now I know better and I follow the latter scenario; but at the beginning, I just threw all of us onto the fire thinking: I can cook, you can cook, so let's cook.

But I'm also the one who thought soaking the dried fava beans in warm water would soften them enough that when fried, they would still have a starchy satisfying interior with a crispy delicious fried exterior. Of course, I had never tried it out beforehand, but it just sounded logical to me. I remembered eating fried fava beans in Turkey when I was a backpacking teenager, and though I had no idea how to cook them, I relied on my intuition. Since the prep day had gotten away from us, I hadn't had a chance to test all of the dishes before service started, and as the fava beans seemed simple, I'd played triage with them. There had been so much to do all day and such unfamiliarity in doing it that we didn't even manage a family meal that night, which meant that each server had to approach her tables all night not only bluffing her game but doing so on an empty stomach. This fava bean and artichoke item, naturally, came in on the first ticket of the evening, submitted by a leery waitress keeping her distance from the uncharacteristically frosty kitchen where A. and I were silently and bitterly finishing the last set-up of our stations.

My kitchen is the size of your bathroom. It has been described as one of the smallest kitchens in New York City. I am not exaggerating to be funny. It is tiny, and we generate an astonishing quantity of food out of this very small space. A large part of the way it works is that the two people working the line are very tuned into each other at all times and do "the kitchen ballet" in such concert and harmony that Balanchine would be proud. Your knees are always up against your work station, your towel is always in your hand, your cutting board is always wiped clean and free of debris, your tasting spoon is always in your bain of clean water. You never ever stand with one arm akimbo or one leg casually out, you never leave anything extraneous on the counter taking up valuable real estate, and most important, you don't move -- ever -- without announcing it: "I'm behind you. Behind you, hot! Opening oven door! Open oven! Coming around! Coming around, hot!"

To work in this space, you have to talk a lot. You must constantly communicate, so that no one gets hurt. Because it's all fun and games until somebody gets, you know, their eye poked out.

But A. and I were not really talking on this evening. We were quickly in the weeds, reading tickets and cooking food that we had never seen before nor picked up on the line. One great part about learning your station is when you can do it on autopilot: as soon as you hear "lamb" your left hand moves to open the drawer that the lamb is in or pulls down the pan that the lamb is cooked in. You can be doing six other things but when a menu is internalized, your body can execute the food without your mind consciously thinking about it. Your eye registers the plate of mackerel in front of you and your arm automatically reaches over for the smoked almond vinaigrette to finish the plate -- with no conscious thought process.

A new menu fucks everything up. You don't know automatically what goes with what -- you have to read the notes you've taped up on your reach-in door. The pickup is the protocol or flight plan for a finished dish. It tells the cook what steps to follow and in what order. It's the map we follow to get to the plate. Does the duck leg go in a sauté pan on the stove top or on a sizzle plate in the oven? Do I reduce my cider sauce to order or keep a bain of it warm in my station for an easy ladleful at the finish? This can be complicated at the beginning, with ten or fifteen new items, all with their own unique pickup. Especially if you are not the person who conceived the dish or the menu. I, at least, had been mulling this stuff over in my mind for a few weeks and so had a decent mental picture of the pickup as well as the finished look of each item. A. was flying totally by instruments, no sense memory to guide her. It was grueling. And made no less so by having had to prep all day with so much adrenaline and urgency. When you are starting from scratch, there's a lot more to do, and by the beginning of our first seating -- of what would become a long night of service -- we were already exhausted.

So we weren't talking, and the atmosphere was thick and bitter and I hated A. and she hated me and I started to fry my first batch of fava beans for our first order. Wet beans in deep fat -- wet anything in deep fat -- make a raucous boil. I had, surprisingly, anticipated that; I'd experienced water in hot oil before. But what I didn't realize is that the skins of the beans would burst when submerged in the fat, sending hot globules of fryer fat streaking through the air like sizzling missiles. There were somewhere between fifteen and twenty-five beans per order and 75 percent of them burst in the fat. First came a raucous crackling roiling in the fryer -- exactly the sound of great sudden applause. I took a grandstanding Olympic bow to get A. to laugh but she was having none of it -- and just then whistling, hot fat bombs began flying through the air, stinging us in the neck, the cheeks, the hairline. To call this painful is obviously an understatement. It was stupidly painful and more than dangerous. One of those in the eye and it really would have been an end to the fun and games.

This is when A. started to throw things. A sauté pan flung into the dish station. An empty quart container hurled into the recycling bin. She would come around to plate without warning, and if my arm happened to be in the way of her hot sauté pan, then the resulting corporal's stripe of punishing burn on my forearm was my own concern. A simple "I'm thinking about changing the menu next week and here are my menu items" would have gotten me the customary courtesy of a "Coming around, hot!" but on this night, any bare skin I had -- and any utensil, sizzle plate, pot or pan, whatever the implement of "I'll get you back for this, bitch" -- was fair retributive game.

When you are in the planning stages of your new restaurant, fantasizing about how great it will be to own your own little place and cook delicious food in a warm atmosphere of great congeniality and fraternity, this kind of scene doesn't come up. I kept my head down and my tail between my legs and worked as fast and hard as I could to just keep the food coming and the new menu running. Of course, the artichoke heart with fried fava beans turned out to be the hit of the evening -- one on every ticket! -- giving me ample opportunity to learn my lesson, to really internalize my mistake. I vowed to apologize to A. in the morning, at length, and thank her for teaching me how to not change a menu.

But that, unfortunately, was not to be the simple end of it. Deep in the middle of the eight p.m. rush, while we were ducking fat bullets flying through the already thick air and squinting so as not to get one in the eyeball, A. looked up and out into the dining room and said, "Holy shit, is that Mario Batali at the bar?"

I froze and, with disbelief, followed her gaze. There in fact was Mario Batali eating at Prune for the first time. Suddenly I saw all my new menu items with different and appreciably less confident and permissive eyes, and felt sunken, embarrassed, and ashamed. It's one thing to go along glibly thinking up some food ideas, but is that what you want to present -- untested! -- to a serious eater, a person who is hugely knowledgeable and discerning, someone who will definitely know the difference between good enough and excellent?

I didn't have any idea where Prune was going when we opened. I didn't know that chefs would eat here and cooks and serious food lovers who were savvy and well traveled. In the very beginning, I banked on the adequate palate of the average diner -- and often took advantage of the fact that, for the most part, most people can't tell the difference. My husband, for example, thinks the turkey spinach pesto tortilla "wrap" that he eats for lunch at the hospital where he works is "delicious" but he also thinks the monkfish liver with warm buttered toast at Prune is "delicious" and so he really can't discern between delicious and delishusssss. I think most customers are like this. The problem is that a lot of cooks and chefs and restaurant folks eat at Prune and you don't want to show them your decent pair of eights. You want to kill them with your straight flush.

That night ended, mercifully, and neither of us lost an eye or suffered any other injury. Mario nodded to us encouragingly, paid, and left. We fed the staff a midnight meal. And A., after we had cleaned up, generously joined me in a well-earned lemondrop shot at the bar.

I have seen a lot of chefs refuse to be humbled by their staffs, refuse to learn from their mistakes, refuse even to consider that they are mistaken, but I do not count myself among them. I am grateful to have learned from A. -- albeit the hard way -- how not to introduce a new menu, and how to take good care of my cooks and the people working for me. I also am glad, in the end, that Mario was in the house that night, as it made it crystal clear to me that every night matters, that it's amateur to hope no one will notice.

It's the difference, I discovered, between being a cook and being a real chef. Which I learned by trying to fry wet fava beans.

-- By Gabrielle Hamilton

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Sunday, November 12, 2006

Funny Pictures

On a Desert Island...

From left: Photofest, Warner Brothers and Everett Collection

From left: "Monty Python and the Holy Grail," Caddyshack" and "Groundhog Day"

Published: November 9, 2006

We asked 22 funny people the same question: Which five comedies would you want to take with you if you were stranded alone on a desert island? Here's what they said.

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Readers’ Opinions

Forum: Movies

What five comedy DVDs would you want on your desert island?

Will Ferrell (Actor, Talladega Nights):
Flirting With Disaster (Ben Stiller, 1996)
Animal House (John Belushi, 1978)
Being There (Peter Sellers, 1979)
Election (Matthew Broderick, 1999)
Weekend at Bernie's (Andrew McCarthy, 1989)

Judd Apatow (Director, The 40-Year-Old Virgin):
Welcome to the Dollhouse (Heather Matarazzo, 1996)
Fast Times at Ridgemont High (Sean Penn, 1982)
Punch-Drunk Love (Adam Sandler, 2002)
Terms of Endearment (Shirley MacLaine, 1983)
Borat (Sacha Baron Cohen, 2006)

Jonathan Dayton and Valerie Faris (Directors, Little Miss Sunshine)::
Gates of Heaven (Errol Morris, 1978)
Abbott and Costello Go to Mars (1953)
The Russians Are Coming! The Russians Are Coming! (Carl Reiner, Alan Arkin, 1966)
Shampoo (Warren Beatty, 1975)
Dr. Strangelove (Peter Sellers, 1964)

Bernie Mac (Actor, Ocean's 11):
Uptown Saturday Night (Sidney Poitier, Bill Cosby, 1974)
Let's Do It Again (Sidney Poitier, Bill Cosby, 1975)
Back to School (Rodney Dangerfield, 1986)
What About Bob? (Bill Murray, 1991)
Bad Santa (Billy Bob Thornton, Bernie Mac, 2003)

Catherine O'Hara (Actress, Waiting for Guffman):
The Jerk (Steve Martin, 1979)
Dumb and Dumber (Jim Carrey, 1994)
The 40-Year-Old Virgin (Steve Carell, 2005)
This Is Spinal Tap (Michael McKean, Christopher Guest, 1984)
Napoleon Dynamite (Jon Heder, 2004)

Chris Elliott (Actor, Groundhog Day):
It's a Gift (W.C. Fields, 1934)
Cold Turkey (Dick Van Dyke, Bob Elliott, 1971)
Crimes and Misdemeanors (Woody Allen, 1989)
Planes, Trains and Automobiles (Steve Martin, John Candy, 1987)
Young Frankenstein (Gene Wilder, Teri Garr, 1974)

Bob Balaban (Actor, A Mighty Wind):
To Be or Not To Be (Carole Lombard, Jack Benny, 1942)
The Miracle of Morgan's Creek (Eddie Bracken, 1944)
The 40-Year-Old Virgin (Steve Carell, 2005)
Room Service (The Marx Brothers, 1938)
Take the Money and Run (Woody Allen, 1969)

Christopher Guest (Director and Actor, For Your Consideration):
The Music Box (Laurel and Hardy, 1932)
Sons of the Desert (Laurel and Hardy, 1933)
Dr. Strangelove (Peter Sellers, 1964)
Fargo (Frances McDormand, 1996)
Bela Lugosi Meets a Brooklyn Gorilla (1952)

David Cross (Actor, Men in Black):
Rent (Rosario Dawson, 2005)
Homer and Eddie (Whoopi Goldberg, 1990)
This Is Spinal Tap (Michael McKean, Christopher Guest, 1984)
Monty Python and the Holy Grail (1975)
Jackass Number Two (Johnny Knoxville, 2006)

Fred Willard (Actor, Anchorman):
The Court Jester (Danny Kaye, 1956)
Lost in America (Albert Brooks, 1985)
This Is Spinal Tap (Michael McKean, Christopher Guest, 1984)
Anything by Laurel And Hardy
Ace Ventura: When Nature Calls (Jim Carrey, 1994)

Ricky Gervais (Director and Actor, The Office):
This Is Spinal Tap (Michael McKean, Christopher Guest, 1984)
Play It Again, Sam (Woody Allen, 1972)
Sons of the Desert (Laurel and Hardy, 1933)
Swingers (Vince Vaughn, 1996)
Team America: World Police (Trey Parker and Matt Stone, 2004)

Santiago Segura (Director and Actor, the Torrente Trilogy):
The Sure Thing (John Cusack, 1985)
Groundhog Day (Bill Murray, 1993)
Three Amigos (Steve Martin, 1986)
Dumb and Dumber (Jim Carrey, 1994)
Young Frankenstein (Gene Wilder, Teri Garr, 1974)

Anna Faris (Actress, Scary Movie):
Waiting for Guffman (Christopher Guest, 1997)
Arthur (Dudley Moore, 1981)
The Jerk (Steve Martin, 1979)
The Big Lebowski (Jeff Bridges, 1998)
Overboard (Goldie Hawn, 1987)

Ze Frank (Creator, www.zefrank.com):
The Party (Peter Sellers, 1968)
The General (Buster Keaton, 1927)
A Day at the Races (Marx Brothers, 1937)
Caddyshack (Chevy Chase, Bill Murray, 1980)
The Perfect Human (Jørgen Leth, 1967)

Aaron Greenberg, Marc Gilbar, Adam Countee, Brendan Countee (Creators, Le Montage):
The Big Lebowski (Jeff Bridges, 1998)
Animal House (John Belushi, 1978)
Tommy Boy (Chris Farley, 1995)
Groundhog Day (Bill Murray, 1993)
Dumb and Dumber (Jim Carrey, 1994)

Matt Sloan and Aaron Yonda (Directors, Chad Vader):
Grosse Pointe Blank (John Cusack, 1997)
Pee-wee's Big Adventure (Paul Reubens, 1985)
Raising Arizona (Nicolas Cage, 1987)
Return of the Pink Panther (Peter Sellers, 1975)
Duck Soup (Marx Brothers, 1933)

Kent Nichols (Co-Creator, Ask a Ninja)
Zoolander (Ben Stiller, 2001)
Anchorman (Will Ferrell, 2004)
Catch-22 (Alan Arkin, 1970)
One Crazy Summer (John Cusack, 1986)
Dr. Strangelove (Peter Sellers, 1964)



Check Out My Other Blogs (click on blog name to go there) = / 1.3rd Eye Blog / 2. Favorites Blog/ 3. Vita Excolatur (Living Well ...) Blog/ 4. Humor Me Blog/ 5. News and Current Events Blog/ 6. Consider This ... Blog/ 7. Consumer Warnings Blog/ 8. New Orleans Pentimento Blog/ 9. We Constant Gardeners Blog/ 10. Chaillot Family Blog/

How to be Funny

How to Be Funny

Published: November 12, 2006

How to Direct a Comedy Legend
By Paul Feig, director of the upcoming “Unaccompanied Minors”

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Photomontage by Zachary Scott

Teri Garr, top, comedy legend and Paul Feig, comedy nonlegend.

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Forum: Movies

Photomontage by Zachary Scott

Paul Rudd, funny despite being incredibly good-looking.

Photomontage by Zachary Scott

Bob Balaban knows from deadpan.

When approaching the task of directing a comedy legend, the utmost care and skill must be applied. The reasons for this are threefold:

1. You do not want to make the legend come off badly onscreen by giving him or her poor direction.

2. You do not want to be so specific in your direction that you restrict the legend’s comedic and improvisational skills and, most important. . . .

3. You do not want to look like a talentless idiot in front of the legend.

Especially when that legend is Teri Garr.

I have directed a few legends in my career. I am proud of the fact that I have directed both the Oscar nominee Joan Plowright and the ultraconservative rocker Ted Nugent in acting roles. (Sadly, they did not perform together. Perhaps a future production of “Love Letters” could prove the proper forum to unite their talents.) But the thought of directing Teri Garr put me in a panic.

For you see, I spent most of my teenage and young-adult years in love with her. Ever since I saw her in “Young Frankenstein,” she has been my dream girl. She was funny, she was pretty, she was quirky. I thought she was the perfect woman. In fact, every woman I ever dated, including my wife, all bear a striking resemblance to Ms. Garr.

So how could I now stand on a movie set and tell her what to do? I mean, I had seen the woman naked in “One From the Heart,” for crying out loud.

The minute I got to the set and met her, I realized that my angst had been misplaced. She was a wonderfully warm person, just the way I had always hoped and imagined she would be. As soon as the cameras started rolling, Teri Garr was funny. She ad-libbed, taking jokes I had written and making them funnier. In one scene, in which Teri was supposed to wake up out of a peppermint-schnapps-fueled haze, she sat up and revealed that she had a candy cane stuck in her bangs, which almost made me ruin the take by bursting into laughter. And I was suddenly a teenager sitting in a Michigan multiplex, in love with her all over again.

And that’s why directors work with legends — because they do not make us look like talentless idiots. They actually make us look good.

How to Be Directed by a Comedy Nonlegend
By Teri Garr, actress, “Unaccompanied Minors”

I’m going to try to be as gentle about this as possible, but for me it was not that easy working with a nonlegend. At this point in my life I try to surround myself with as many legends as possible. For example, the guy who reads my gas meter — a legend. My housekeeper — a legend. My dog — a legend (though only in our neighborhood). So to put myself in harm’s way like this was risky.

I had done this before, though. I risked doing “Young Frankenstein” because after seeing “The Producers,” I believed that Mel Brooks could be funny if only someone would let him cut loose. I agreed to do “Tootsie” with Dustin Hoffman even though he had done little else besides “The Graduate,” “Midnight Cowboy” and “Kramer vs. Kramer,” because I saw something there. But lately I seem to be running into more and more young people who in their own way are good, even great, but who are certainly not legends.

Whenever I’m asked to participate in a project, I ask myself three questions: 1) Does the character speak to me? 2) Does the film present a message the world needs to hear? 3) Is the check going to clear?

Often, to save time, I go right to the third question, and if the answer is yes, I’m in.

Working with Paul Feig, though it had its pitfalls, was a delight. He seemed to have a full knowledge of my oeuvre. This put me at ease and made me forget for a moment that he is not a legend. He directs actors on the “give them enough rope and they’ll hang themselves” theory. In other words, at the end of a take he doesn’t say, “Cut”; he just stares at you and hopes you’ll come up with something usable. Very clever, really. After a while I got used to this and prepared myself by thinking up dialogue in advance or just saying things backward.

In the end, I was glad I took a chance with this whippersnapper. They say, “Be nice to the people you meet as you’re climbing up the ladder of success because you’ll meet the same people coming down that ladder.” Not true, really.

I find that as I gently descend the ladder of fame (the same one I viciously clawed my way up), I’m meeting an entirely different set of people.

How to Write Your First Hollywood Comedy
By Garrison Keillor, star and screenwriter, “Prairie Home Companion”

1. Don’t start writing yet. (Very important.) Postpone writing. Too many writers make the mistake of plunging right in — Scene 1. Ext: the home of the zany holmberg clan. The camera pans slowly across toward the driveway, where the young couple are necking in the back seat of the white Buick, and we see the three figures approaching with the water hose don’t do this. Writing the screenplay will only tangle you up in a lot of minutiae and inevitably lead to discouragement. Get the money first, then write.

2. Find a director. A famous one who is older than you and who is famous for improvised dialogue. This takes so much pressure off the screenwriter. Let’s say you choose Robert Altman. Call up your friend who knows a guy who went to college with a guy who is now Robert Altman’s attorney and wangle a dinner date with Mr. Altman. A threecourse meal in a place with ficus plants and white tablecloths. Mr. Altman has just finished shooting a new picture and he is in a grand mood. He regales you with stories about his famous movies, and then, polite man that he is (he is from the Midwest), he asks if there was something you wished to talk about. “Yes, sir,” you say, “there is.”

3. Do not lead with your best idea. Your first idea is going to get shot down. Do not lead the ace. Lead the two of clubs.

You say: “Mr. Altman, I want to make a movie about a family named Boblett whose grandpa dies, and they have to bring his ashes to South Dakota and scatter them at Mount Rushmore — Gramps was a crusty old Republican and wanted his remains to be put up Jefferson’s left nostril. Anyway, it’s all about this family — one is into heavy metal and one is obsessive-compulsive about nasal cleanliness and one is a Wiccan covered with tattoos — and they have various misadventures and car breakdowns and then must try to climb up to the nostril. And there’s a lady park ranger named Chloe who accidentally takes a love potion.”

Mr. Altman looks off into the distance, pauses a decent interval and says: “It’s not for me. But keep in touch. Maybe we could come up with something else.”

4. Start writing Something Else. You set Mr. Altman up with the “Looking for Jefferson” idea, a weak one, and now he will read your new screenplay and say, “I can’t believe this came from the same bozo who tried to sell me the nostril picture.”

5. And here’s how you write the thing. You rewrite it, that’s how you write it. You rewrite the rewrite, then prune that and add other stuff. Your wife reads it and does not laugh at any of the hilarious parts, so you replace them with funny stuff. You turn the script over to Mr. Altman, and as he reads it, you reach over his shoulder and cross out lines.

Then Mr. Altman directs in his own inimitable style, encouraging improvisation, so in the end nobody quite understands it, and critics hail it as “one of his better pictures, if not among the very best,” which is not bad for you, and they offer you a nice deal to write your second picture. But that’s another problem. I can’t help you there.

How to Be Funny When You Are Incredibly Good-Looking
By Paul Rudd, actor, “The 40-Year-Old Virgin”

Comedy has always imperiled the attractive. Don’t think I don’t know it. Yet what rarefied air! To go where eagles soar. The greats: Grant. Beatty. Redford. The master classes: “Bringing Up Baby.” “Shampoo.” “Barefoot in the Park.” Still, lest you fly too close to the sun, mind the wing-melting failures: “Operation Petticoat.” “Ishtar.” “Legal Eagles.”

Alphas, I give you reason to rejoice! After years of study, I have come up with a near-foolproof guide for those, like me, who bear the unwished-for burden of physical near-perfection.

1. Do a silly dance every once in a while so people think you don’t take yourself too seriously. (Once, in an audition, I threw caution to the wind and danced an impromptu “Macarena.” Yes, I lost the role of Oskar Schindler, but I gained the respect of an industry.)

2. One thing you can control is how to wear your hair. A funny haircut can make a gorgeous person look almost average. Example: George Clooney on “Roseanne.”

3. Fight the urge to dress in tight clothing. We know we look good, but remember: sleeveless T-shirts = not funny. M.C. Hammer pants = funny.

4. Here’s one for the boys: Let yourself get kicked in the groin. If Zeppo Marx had taken one to the groin just once, it would have been a completely different story, believe me.

5. Don’t be afraid to manufacture a flaw. Hugh Grant’s affected stammer, for example. Or the famed pratfalls of Chevy Chase, which led a nation to wonder, Yes, he is a hottie — but does he have some horrible inner-ear problem?

6. In the same vein, spit takes and flatulence are always funny, regardless of how chiseled your chin or glutes.

7. Try alcohol to break down those inhibitions and see where that takes you. Who’s better looking, Jerry Lewis or Dean Martin? Got it? O.K., now who was more drunk? Exactly.

8. Finally, if all else fails, just be ugly inside. You’ll be surprised at the results!

To be extremely good-looking and funny may be hard, but it can be done. Look at me. In some circles I’m referred to as the “seventh Friend,” and I’m way better-looking than anyone on that show. If you’re ugly, pay no heed to these chestnuts and relish your unfair natural advantage. But to all you foxes out there, study closely, and who knows? With a little luck you just might be the next Alan Thicke.

How to Draw Funny Pictures
By Brad Bird, creator of “The Incredibles”

Because animation is a relatively complicated process, and because it is not spontaneous, it is often mischaracterized as purely mechanical. In reality, and at its best, the art of character animation exists somewhere between silent comedy and dance. Its success depends on finding a physical expression that is recognizable yet beyond what occurs in real life.

Fred Astaire had unusually large hands and learned how to use them in a way that made his dance more dynamic; he’d fold his hands for most of a routine, then flash them out for accents at key points. Their sudden increase in size made those moves pop in a way that other dancers couldn’t match. Animators use tricks like this all the time in ways that the audience never sees but always feels. Bugs Bunny, imitating the conductor Leopold Stokowski in concert, will violently raise his arms in onetwelfth of a second (two frames of film). Every part of his body will be rock-still — save for Bugs’s quivering hand.

It is impossible for a living being to do this, but not for Bugs. He is truly Stokowski, more Stokowski than Stokowski was himself, because Bugs is the impression of Stokowski: his power, his arrogance, his supreme control over his musicians, perfectly boiled down to its essence. We laugh because it is completely unreal and utterly truthful in the same moment.

How to Punch It Up
By Patton Oswalt, actor and screenwriter

I do a lot of punch-up in Hollywood. Punchup is where they get a bunch of screenwriters and comedians together to sit around a table and add jokes to a yet-to-be-filmed script. It’s fun. They usually have it at a nice hotel, and there’s coffee and bagels, and later they bring in lunch. Then snacks.

The only people who get asked to do punchup are people who have already written some very decent original scripts of their own. The kind of scripts where you racked your brain coming up with an original concept, ground your teeth making sure the characters and their dialogue were alive and funny and, finally, drank a lot of Red Bull to finish the thing on the last night of the eight-week period you had to write it. These scripts then make the rounds of the studios, where studio people read them, roll them into a tube, put the tube in a rocket and then shoot it into the ocean.

But the studio people remember your script. And they remember your name when they give some other writer a tugboat full of heroin and diamonds for his first draft. That’s when they realize they need you and all your friends (whose names are on the same list as yours because of their scripts that have been shot into the ocean) to punch it up. So what’s really going on is this: A mediocre writer is being punished with a huge paycheck and a produced movie while a bunch of funny, talented writers are being rewarded by getting to punch up his horrible script.

Lately I’ve been doing punch-up on computer-animated films, but the trick with doing punch-up on these movies is that unlike the live-action script, which hasn’t been filmed yet, the computer-animated film is usually 80 percent complete by the time we see it. And when I say 80 percent complete, I mean, “We’ve spent $120 million on this, so we really can’t change anything.”

“Uh, well then,” you’ll ask, through a mouthful of takeout Chinese, “what exactly do you want us to do?”

“What we need is for you guys to come up with funny off-screen voices yelling funny things over the unfunny action.”

I didn’t know you could make comedies that way! This is comforting news. Can I take old super-8 footage of a kid’s birthday party, where none of the other kids showed up? And he’s sitting at the kitchen table, and he’s got his little birthday hat on, and a lonely little cake, and he’s crying, and just when you’re about to kill yourself from the pathos, someone offscreen yells:

“I just fell on my fanny in some butterscotch!”

Wow, you’ll think, suddenly cheerful. Someone I can’t see, or will ever see, just fell into some butterscotch and is now talking about it out loud the way no one does or has, ever!

Did I mention there’s lunch?

How to Do a Deadpan
By Bob Balaban, actor

Deadpan: a vaudeville term coined in the 1920s to describe a comic with an expressionless face, pan being slang for face, and dead being dead. Think Jack Benny. Buster Keaton. Christopher Guest. Deadpan is the double take without the take, the mysterious, hysterically funny nothing.

In “Steamboat Bill Jr.,” Buster Keaton walks into a neighborhood that has been devastated by a cyclone. He stops in front of a house. The house begins to fall. Keaton, of course, is unaware of it. The shot is wide enough for you to know that Keaton is really there and that the house is really falling. Audiences reportedly shouted: “Look out! Look out!” at the movie screen during this sequence. The house falls, the audience gasps, the dust rises, and when it clears, there is Keaton, expressionless, standing in the safety of an open attic window that has fallen around him. He walks away as if nothing has happened to him. That’s major deadpan.

Here are some rules for deadpan:

1. This thing works better the less you do. You could actually be dead and get pretty good results. Lowercase yourself — clear your mind, silence your inner voices, disappear, be nothing. Don’t forget, nothing can be really something. An accomplished deadpan can create a force field akin to a black hole.

2. Don’t act. Deadpan is, by definition, the antithesis of acting. Deadpan allows the audience to imagine your reaction. You are the ultimate Rorschach test. You are Peter Sellers in “Being There.”

3. Like the proverbial dark gray suit, deadpan is appropriate for almost every occasion. It’s the way to go whether you are on the receiving end of spoonfuls of baby food thrown by a peckish infant, or in a speedboat and the female bass player to whom you have just proposed takes off her wig and tells you she’s a man, or if you are about to have a house fall on you.

4. And this is an absolute absolute — do not comment on the deadpan. The audience must never know that you know a house has fallen on you. You are not in on the joke, and the audience will love you for it. They will feel superior. Let them.

Doing nothing is not for everyone. A great deadpan is a rara avis. But who knows? In the brave new world of Botox and Restalane, today’s Jim Carrey may become tomorrow’s master of the expressionless expression.

How to Dress Funny
By Jerusha Hess, co-writer and costume designer, “Napoleon Dynamite”

I had a whopping $1,500 to spend on the entire wardrobe for “Napoleon Dynamite.” Everything was bought secondhand, borrowed or handed down. I made Napoleon’s “Vote for Pedro” shirt in 15 minutes from a handful of iron-on letters and an old ringer T. The iconoclastic moon boots were donated by my uncle Wally, already stinking. Napoleon’s Hammer pants were a direct fashion theft from my beefcake brother circa 1992. When I dressed Jon Heder for the first day of shooting, his hair still reeking from the home perm my cousin and I gave him the night before, I put him in an “Endurance” T-shirt tucked into a pair of gray acid-washed jeans, which in turn were tucked into the boots. I thought, Now this looks good. Though his wardrobe was basically a collection of superworn T-shirts with various Dungeons and Dragons paraphernalia screen-printed on them, he worked them.

There are many other movies whose costumes make me laugh: the hockey players’ stormtrooper-like outfits in “Strange Brew,” any clothes worn in “Logan’s Run,” the Reynolds twins in the dance scene from the BMX movie “Rad” and the Kryptonian bad guys in “Superman II.” I guess I just really like poly-blend spacesuits.

Want to dress funny yourself? For warm weather, begin with a pair of pastel culottes and then don an oversize polo of coordinating color. Layer two pairs of different colored socks so they match your shorts and shirt. And finally throw on your favorite pair of Tevas. If it’s cold out, grab your old Girbaud jeans, the ones with all of those comfort pleats in front. Perhaps moon boots have come and gone (for the second time), but here are a few things I think will never go out of style: flesh-colored eye-patches, large Mormon families at Disneyland in matching neon green T-shirts, capes, Ace bandages, families with matching perms, orthodonture on adults and anything you wore eight years ago. Now put those culottes back on, you look great.

How to Play the Straight Man
By Luke Wilson, actor

Three days ago I watched a documentary about Tom Dowd, the longtime Atlantic Records producer and engineer, who worked with musicians ranging from Otis Redding to Booker T. and the MGs to Eric Clapton, turning the dials, encouraging and coaxing great musicians during legendary recordings. I think Tom Dowd’s role was similar to the straight man’s: you are there while someone else shines. And if you play your part well, the other person shines even brighter.

I think I’ve been playing the straight man ever since I first realized I was in over my head academically. Math in particular. And science, come to think of it. Not to overlook foreign languages. Not really knowing what was going on in class — and not really caring to understand or actually taking the time to study — I put a great deal of effort into my expression. Earnest yet vacant. Yearning yet lost. I had one simple goal for the teachers. I wanted them to think: This Wilson kid might not be that bright, but damn it, he’s trying. The poor bastard.

How to Be Funny While Going Very Fast
By Adam McKay, director, “Anchorman” and “Talladega Nights”

From what I’ve seen, there are basically three jokes you can make in vehicles that are going superfast. There’s the one when the usually well-spoken and wise-cracking main character is reduced to saying simply “Holy [expletive]!” as the alien spacecraft he has hijacked rockets out of the mother ship or his Humvee falls from a skyscraper (before he realizes that it has a parachute). This can also be just “[Explet-i-i-i-i-i-i-i-i-i-ve]!” without the “Holy.” That’s a creative call. But this line or joke always works. Always.

The second joke is the one when the incredibly tricked-out vehicle goes on some amazing chase before crashing or stopping in some end-over-end way, and the main character suddenly remembers what country he’s in and becomes a proper consumer and says, “I gotta get me one of these.”

The third joke for vehicles going superfast is the “You thought I knew what I was doing, but I don’t” joke. This involves the confident main character taking the wheel of the imposing vehicle (starship, tank, ghost ship, submarine, W.W.I. dirigible with side-mounted Gatling guns) and starting it up.

The sidekick then says, “You can drive this, can’t you?”

The confident main character then says:

“No. Can’t you?” or “I think so,” or “I saw it in

a movie once,” or “Define ‘drive.’ ”

And then we’re off. Halfway through the chase, you can also have the sidekick say,

“So were you ever going to tell me you didn’t know how to fly one of these?” And the main character can say, simply, “Nope,” and then crash into something. Once again, this never fails.

John Hodgman is a contributing writer for the magazine and the author of “The Areas of My Expertise.”



Check Out My Other Blogs (click on blog name to go there) = / 1.3rd Eye Blog / 2. Favorites Blog/ 3. Vita Excolatur (Living Well ...) Blog/ 4. Humor Me Blog/ 5. News and Current Events Blog/ 6. Consider This ... Blog/ 7. Consumer Warnings Blog/ 8. New Orleans Pentimento Blog/ 9. We Constant Gardeners Blog/ 10. Chaillot Family Blog/

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