YES!!!! I've been hoping you guys would shift to this kind of format for awhile now, the Intermission seemed like a really cool step in that direction. Really excited to hear you're doing this, I really think you guys can compete with and do a better weekly show than FilmJunk and SlashfilmCast. Also that LOTR cast sounds amazing, I've actually never watched the extended editions (and recently bought the blu-ray set), so I'll really have to hurry up and watch them now.

Trey killed a guy?

Anyway for commentaries I would appreciate to see done include Clockwork Orange, Escape from New York and the gruesome 1986 blood bath Transformers The Movie... Predator would also be nice if there's time.

Thank you guys for working your asses off on Down in Front for the past three years.
so stoked to see you guys talk about this years films, its another blockbuster year.

also, how about: Tremors, Batman (1989), O brother where art thou, trainspottng, hot fuzz, airplane, ed wood, godzilla (1954)

I would suggest a Wes Anderson commentary. I've always liked the textures, soundtrack and film, of The Darjeeling Limited. It almost seems like a sequel to The Royal Tennenbaums (sp?), but with a slightly different family.

Oh.

I guess it's just gonna be the usual whatever's-in-nearby-bottles, then.

THis all sounds wonderful, will the live LOTR thing be avaliable in a format to listen to later? (Because I'm on holiday) Anyway I can't wait and this all looks awesome

Sounds cool. I love The Intermission.

Just don't stop commentaries altogether. I love those things, man.

I'm psyched as all hell.

Also, we've moved the date to Saturday, instead of Sunday. This way the other-side-of-the-world people have a better ability to stay up late, or wake up early and nap later, if so inclined...and we have a day to recover before going back to work.

Slight changes:

Balrog Burgers now, blackened by shadow and flame.
Bilbo's Cheese and Eggs will also come with a side of butter scraped over too much toast.

And although I will do my prep work at home, I plan to make most of this at the DiF kitchen.