kevin michael richardson played the pirate in sponge out of water.
kevin michael richardson played the pirate in sponge out of water.
who played the pirate in sponge out of water?
kevin michael richardson
nicolas rapold of "the new york times" gave the film a positive review, saying "while less fluid and fresh than its 2004 predecessor, the new film displays enough nutty writing and sheer brio to confirm the stamina of its enduring and skillfully voiced characters." gwen ihnat of "the a.v. club" gave the film a b+, saying "the visual effects and fast and furious quips combine for that rarest of releases: one that both parents and kids can enjoy (just like the show), leaving viewers of any age hoping that the next spongebob movie isn't an entire decade off." alonso duralde of "the wrap" gave the film a positive review, saying "the jokes are consistently hilarious, with enough variety to tickle the funny bones of old salts and young fishies alike." claudia puig of "usa today" gave the film two out of four stars, saying "the live-action elements—mostly in the person of antonio banderas as cranky pirate burger beard, who spends most of his time addressing a flock of seagulls – don't mesh seamlessly with the animated sequences. it almost feels like two movies awkwardly melded together." john semley of "the globe and mail" gave the film two-and-a-half stars out of four, saying ""the spongebob movie: sponge out of water" mostly nails what has always made the character, and his brightly coloured underwater world, so endearing: the abundant innocence, the welcome lack of cynicism and the out-and-out stupidity." christy lemire of "rogerebert.com" gave the film two-and-a-half stars out of four, saying ""the spongebob movie: sponge out of water" remains true to the surrealism of its animated television roots. but it also tries to force a live-action element which isn't as comfortable a fit as a certain pair of symmetrical trousers."
the spongebob movie: sponge out of water
malay sponge cake is one kind of sponge cake. not only for malay sponge cake, the sponge cake is a base for many different cake recipes around the world. around the mid-16th century, paravicini, a genoa nobleman, lived in spain. jobata, the pastry chef who stayed with him in iberia, developed the world's first sponge cake at the palace in madrid. then, from the first time spaniards invented the first sponge cakes. the techniques then was introduced to italy and was known as pan di spagna. at that time, the italians were already at the forefront of the christian european world in terms of diet. the republic of genoa, whose main sources of income are navigation and banking, is not short of money. local aristocrats were keen to recruit highly skilled pastry chefs to craft better food for themselves. since the republic's bankers mainly lent to the king of spain, there was a representative in madrid to keep them in touch, and urged the spaniards to send more american silver to the vaults of genoa, to keep huge capital flows flowing. as a result, a new type of cake, apparently developed by the italians, began to spread as the "castilla bread" celebrity. these included the kingdom of portugal to the west of the peninsula. then, with the development of the great age of navigation, the castilian bread became popular throughout europe and among other western countries. after early sponge cakes were introduced to europe for a period of time, several different kinds of cakes based on sponge cakes developed in europe and other western contries. for example, the cassata in france, the cream-filled cake in italy, victorian sponge in england, frog cake in australia and swiss roll in switzerland. also, in america, people change transitional sponge cake into egg-white-only style which called as angel food and further developed into chiffon and oil-based style. these can be seen as distant western relatives of malay sponge cake. due to the sponge cake travel from west to east, too. malay sponge cake also has closer relatives in asia as well. the nagasaki cakes is one of a famous cousin of malay sponge cake in japan. in the mid-16th century, portugal was also one of the world's leading maritime trading powers. many minor nobles and non-eldest sons of the urban bourgeoisie would set sail on ships. expect to be rich anywhere in brazil, africa, india or the south pacific. sponge cakes can last longer because they are dehydrated, compared to many noble foods that are complicated to make and difficult to preserve. so the new castillas were brought aboard as one of the refreshments on the long sea journey. portugal does not have the huge silver deposits the spanish hold on to in the americas. so the speed with which money can be made from its european neighbours alone is not nearly enough to cover the cost of shipping and related security. fortunately, they found the japanese islands in the far east and the largest silver deposit in the world, ishiyama mountain. through negotiation and trade, the portuguese acquired a fishing village near nagasaki in 1571 as a place to stay. by 1580, the portuguese were officially granted the right to govern the area and formed the nagasaki free city, similar to macau. a large number of portuguese from malacca, through macao to nagasaki, many people simply settled in the local. castilla breads, which originally entered japan in small quantities, began to be made on the shores of the far east. japanese chefs employed by the portuguese were the first to make nagasaki cakes. after the establishment of the tokugawa shogunate, nagasaki cake began to change. to suit local tastes, pastry chefs add sugar to their recipes. as sugar was not yet a cheap condiment, this popular food, originally introduced by sailors, gradually developed into an aristocratic food. localised flavorings, such as matcha and brown sugar, have also been gradually added to nagasaki cake recipes. at this point, nagasaki cake has largely broken away from the original "castilla bread" and become an independent cake. however, when the sponge cake known as "castilla bread" spread east, it wasn't japan that landed first. in the nanyang region at the time, the portuguese malacca base was far more secure than nagasaki free city. numerous merchant ships from europe and asia are often spotted there. more asians are getting their hands on sponge cakes, too, and mastering the craft. the early immigrants from guangdong to the south of the ocean were one of them. however, in traditional chinese cuisine, baking does not exist. as a result, producers often steam and cook steamed buns. although the ingredients were still flour, eggs and butter from europe, the result was more like steamed bread than cake. this unusual strange food, in the late qing dynasty was introduced into guangdong, and be named as "malay cake". so, today, the malay sponge cake can be seen as a cousin of the japanese nagasaki cake. not only for japan, other asian countries took the recipe and run with it and create their native cakes' styles, too. for example, the chrysanthemum steamed lemon cake in korean and milk sponge cake in sri lanka.
malay sponge cake