Monday, September 29, 2008

More good news PS

The One True Dead Angel has kindly reviewed two more Machine Tribe Recordings releases.

Abstract Audio Systems -- POEMS FOR INNOGEN

To quote Cleavon Little as Sheriff Bart, "I'm rapidly becoming a big underground success in this town."

Bring the yummy

My continual attempts to treat my stomach to various finery has lead me to do a lot more cooking of late, and not just easy-go-to dishes like my spaghetti, my oven fried chicken, or my pesto. Indeed, has become a regularly visited site and I'm continually cracking my ancient and disintegrating copy of The Joy Of Cooking (the most important cooking tome every written). Adding to this joy of culinary discovery, I have also been motivated by the return of our swing dance teacher. He gives us our lesson in our living room and then stays for dinner (he being as much the gourmand as we). So in celebration of his return, I threw together this:

Pasta Emilia-Romagna Style with Prosciutto di Parma

6 ounces prosciutto di Parma, sliced very thin
5 tablespoons unsalted butter
2 medium onions, finely chopped (about 2 cups)
2 cups peeled, seeded, and chopped fresh tomatoes or well-drained chopped
canned tomatoes
1 cup cooked sweet peas (or frozen peas, defrosted)
1 1/4 pounds fresh pasta*
Freshly ground black pepper
1 1/2 cups freshly grated Parmigiano-Reggiano

Fill a large pot with 6 to 8 quarts salted water and set over medium heat.
While waiting for the water to boil, make the sauce.

Using a sharp knife, trim the fat from the edges of the prosciutto slices.
Chop and reserve the fat. Cut the prosciutto into bite-size pieces and set aside.

In a large, heavy skillet over medium high heat, melt 2 tablespoons of the butter until foamy. Add the reserved chopped fat and the onions and cook, stirring frequently, until the onions are golden brown, 8 to 10 minutes. Stir in half of the reserved prosciutto and cook for 1 minute. Add the tomatoes and cook for 3 minutes, or until the sauce is thickened. Add the peas and remove from the heat.

Increase the heat to high under the salted water and bring to a boil. Add the pasta and cook until tender but still "al dente". This will depend upon the thickness of the fresh pasta. Drain in a colander.

Return the pasta sauce to the heat and, when bubbling, add the remaining 3 tablespoons of butter, the cooked pasta, and the remaining prosciutto. Toss thoroughly to combine. Season, to taste, with freshly ground black pepper and serve immediately, passing the cheese with the pasta.

* NOTES: I used a combination of garlic and parsley linguini and rosemary and sundried tomato linguini, but you could technically use dried pasta (spaghetti, linguini, etc) if you wanted. The key is cutting the fat from the prosciutto (an Italian ham) and using it to flavor the other ingredients.

This dish is still in its infancy for me and will no doubt be revisited and altered in the future. Current thoughts are leaning toward the addition of chopped sun dried tomatoes and fresh basil.

Keeping the juices flowing with:

Various - Games, Blame, And Hard Luck Dames
(late nights and freeway flying)

Cold Worker - Rotting Paradise
(locate face, insert fist)

Gravediggaz - 6 Feet Deep
(wetting up 3 cups of blood)

Otto Von Schirach - Oozing Bass Spasms
(dubstep loves Miami bass loves breakcore loves porn)

Art Tatum - The Definitive Art Tatum
(piano speed freak)

Monday, September 08, 2008

Almost forgot

For the most part, I see my music as a hobby. As such, I don't play out and I'm not particularly aggressive about getting my stuff out there for people to hear. God knows I probably should, but I convinced myself a long time ago that my stuff is pretty niche-y. Plus I'm kind a lazy sometimes. However, some weeks ago, I sent a batch of CDs to The One True Dead Angel, a music review website that had actually reviewed Evergone quite some time ago. Anyway, seems they liked some of the stuff I sent them.

Abstract Audio Systems - The Ivory EP
Averauschen - Symbiote
Bonechurch - Bonechurch

You can read the reviews on their blog.

Sometimes it's good to be loved.

More ear love:

Godflesh - Godflesh
(the first)

Godflesh - Hymns
(the last)

Hamell On Trial - Big As Life
(Ed don't need no backup, byatches)

Charlie Parker - Yardbird Suite
(2 discs of sax yummies)

Depeche Mode - Violator
(what a good dose of Nitzer Ebb can do for a pop band)

Tuesday, September 02, 2008

Practicing and preaching

"Palin said when running for governor in 2006 that she would support funding for abstinence-only education in schools, according to Eagle Forum Alaska, a conservative group that sent a questionnaire asking gubernatorial candidates their views on a range of issues."

Not to be snide, but if Palin's own daughter (who I can safely assume had the abstinence talk repeatedly, given her parents' view on the matter) still got pregnant at the edge of 17, isn't it just possible that abstinence-only education doesn't work? Either that or the Palins are so uptight about sex that it was never mentioned. Either way, any one who believes that the "no sex" talk actually works has missed the boat. And the idea that sex education encourages teens to have sex has repeatedly been proven false. Better to know about safe sex practices than stumble around in the dark and end up pregnant too young.

Either way, this is going to be one hell of an entertaining election.

Encouraging my immorality:

Judge Dread - Dreadmania
(pretty fly for a white guy)

Digitalverein - Zu Hause2
(clicky clicky bump bump)

Fugees - The Score
(did they vanish like...)

Black Sun Empire - Driving Insane
(rip roaring dnb)

Ocosi - Untitled
(because it's so good, it doesn't need one)