It only took 9 years and a global pandemic for me to get through this film.

Rating: 3/10 (12 April 2020)

This is the third time I've tried to make it through this film, and I did finally make it through to the end. But after 36 minutes of watching people making toast then eating that toast, then walking up some stairs and down some stairs and eating more toast my wife and I got curious about the origins of the Salisbury steak. I don't remember who brought up Salisbury steak or why we got curious about where it came from, but we Googled it and learned that James Salisbury was a 19th century American physician and chemist who advocated for a meat-centered diet to promote health. Dr. Salisbury recommended this recipe for the treatment of digestive problems.
"Eat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage...previous to chopping, the fat, bones, tendons and fasciae should all be cut away, and the lean muscle cut up in pieces an inch or two square. Steaks cut through the centre of the round are the richest and best for this purpose. Beef should be procured from well fatted animals that are from four to six years old.
The pulp should not be pressed too firmly together before broiling, or it will taste livery. Simply press it sufficiently to hold it together. Make the cakes from half an inch to an inch thick. Broil slowly and moderately well over a fire free from blaze and smoke. When cooked, put it on a hot plate and season to taste with butter, pepper, salt; also use either Worcestershire or Halford sauce, mustard, horseradish or lemon juice on the meat if desired. Celery may be moderately used as a relish."
Then we looked up and noticed the movie was over and we had learned a lot.