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Watch Ratter 2015 online free streaming
Emma is a young and beautiful graduate student just starting a new life in New York City. Like most people her age, she is always connected - her phone and laptop are constant companions, documenting her most intimate moments. What she doesn't realize is that she's sharing her life with an uninvited and dangerous guest. A hacker is following Emma’s every move. When the voyeuristic thrill of watching her digitally isn't enough, the situation escalates to a dangerous and terrifying level.
Ratter movie full length review - beware the ubiquitous shill reviews...heed the advice of the real people here...this film is shite
I ain't wasting much time on this pile of trucking fash.
there's a lot of people pumping this film up, making it seem in some way worthwhile, but it simply isn't. this is a non-event. you will be bored shirtless if you try and watch it. go watch paint dry or dogs rooting or clowns crying or literally anything else in the world.
Self-harm would probably be a better option. As many have rightfully said, this film is goddamn boring and pointless...just a terrible attempt.
No redeeming features whatsoever. And certainly not a "horror" film.
Apparently I need more lines for this review to be accepted so here's some more words and sentences and stuff. In fact here's a recipe for vegan mac and cheese. Because this film doesn't deserve any more time.
CREAMY VEGAN MAC AND CHEESE
PRINT PREP TIME 10 mins COOK TIME 10 mins TOTAL TIME 20 mins
Super Creamy Vegan Mac and Cheese Author: Lindsay Rey Cuisine: American Serves: 4-5 INGREDIENTS 10 ounces dried macaroni (or about 2? cups) 1 cup peeled/diced yellow potatoes (or russets) ¼ cup peeled/diced carrots ? cup chopped onion ¾ cup water (preferably use liquid from pot of boiled veggies) ½ cup raw cashews ¼ cup coconut milk 2 tablespoons nutritional yeast flakes 1 tablespoon lemon juice ¾ to 1 teaspoon salt (or more to taste) ¼ teaspoon garlic powder 1 pinch cayenne pepper (optional) 1 pinch paprika INSTRUCTIONS Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside. Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies. When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add ¾ cup of that cooking water to your blender, along with your remaining ingredients. Blend until smooth. Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately. Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown. NOTES If you are not using a high-speed blender (like Vitamix of Blendtec) for this recipe, I recommend soaking your cashews for at least 30 minutes before attempting this recipe. This recipe is adapted from VegNews' Vegan Macaroni and Cheese:
at least the vegan mac and cheese is bloody good.