Chill – DivX Version (Normal Quality), iPod/iPhone Version
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IMDB rating: 3.20 Plot: In this classic retro horror thriller, Sam (Thomas Calabro), an aspiring writer, takes a job as a clerk in an L.A. inner city grocery market owned by the sinister Dr. Munoz, a former scientist who claims to have a rare skin condition that forces him to live in sub-freezing temperatures. Meanwhile, Sam befriends an attractive neighborhood boutique owner Maria (Ashley Laurence) and becomes unwittingly entwined in a threatening love triangle when she reveals that ex-boyfriend Detective Defazio (James Russo), who is investigating the recent disappearance of two local prostitutes, is stalking her. But it’s what Sam doesn’t know that might prove more fatal. A darker, diabolical secret lurks behind the freezer walls of his newfound employment. Sam is horrified when he discovers that Munoz died some time ago, but has kept himself alive through occult measures and the flesh that he harvests from his kidnapped victims. With Defazio off track in his investigation, Sam becomes captive in this house of horrors. Time is running out and he must escape to save his own hide – literally. Will he escape before the next fall of Munoz’s razor-edged blades? Inspired by H.P. Lovecraft’s spine tingling tale of the macabre, “Cool Air”. |
Available versions:
DivX Version (Normal Quality), iPod/iPhone Version
Actors: Calabro Thomas,Russo James,Kurtz Shaun,Boateng Frduah,Collins Justin,Finley Rich,Friedman Doug,Grant Victor,Hersh Philip,Hoilett Solomon,Joines Will,Madden Shaun Patrick,Mia Andrew,Horror,Thriller,
Why do we need to chill the dough for chocolate crinkles? Does it make the crinkles taste better?
Why do we have to chill chocolate crinkle cookie dough?
Is the only reason for chilling because it makes shaping the dough into small balls easier? Or does it have an effect on the taste? Does it make the crinkles moister or softer after baking?
It has nothing to do with improving the taste of the cookie. It not only makes the dough easier to work with when forming the cookie dough balls….it also keeps the dough from melting during the baking process too quickly. This allows the dough to cook and maintain its’ form…if the dough were room temperature it would melt and make a flat crispy mess on your cookie sheet.
Raylee | Oct 29, 2007
Makes working with the dough much easier.
I’ve not made chocolate crinkles, but do make sugar cookies often. The recipe calls for refrigeration because chilled dough is easier to work with when it has less flour, ending in a better flavor. One that isn’t straight up flour. . . if you use too much flour in order to make the dough more pliable, you’ll end up with super hard cookies that can take down a buffalo. Of course, you don’t HAVE to chill your dough….it just makes working with it a bit easier.
rainygirl_angel69 | Oct 29, 2007
It keeps the butter or crisco harder and easier to work with. If it gets soft it gets sticky and unmanagable.
Sassy V | Oct 29, 2007
I’ve never made chocolate crinkles but I would think its either to make the dough easier to work with. Like with some doughs you have to slice it.. which would make it easier when its cold. Or some cookies that have butter need to chill to keep the butter cold.. so when the cookie bakes in the over the water bakes out of the butter and makes the cookie nice and flaky (like a good pie crust).
~Kiss~ | Oct 29, 2007
Refrigerating cookie dough before baking it can lead to a rounder, taller cookie. Warm dough melts & spreads out faster than cold dough in a pre-heated oven.
Treadstone | Oct 29, 2007
I have made chocolate crinkle cookies. Yes, it’s to make it easier to roll the dough into balls without having a sticky mess. You’ll also get higher cookies (thicker). No, it doesn’t affect the taste.
justme | Oct 29, 2007