Dannyalcatraz
-
Posts
7,059 -
Joined
-
Last visited
Content Type
Profiles
Forums
Blogs
Events
Articles
Downloads
Gallery
Store
Posts posted by Dannyalcatraz
-
-
Slices of pan-fried NY Strip on toasted ciabatta roll with mayo, cheddar, sautéed onions and baby spinach.
Served with sliced avocado and Campari tomatoes, seasoned with lemon-infused olive oil, tarragon vinegar, and Tajin spice blend.
Forgive the paper plate & plastic cutlery- our hot water is STILL out, and we’re trying to minimize the amount of dishes I have to wash by hand…
-
2
-
-
Thank you for posting that!
I’ve known that song for years…but never knew who did it! I’d hear it almost exclusively on late night radio- usually while driving on the interstate. But either the DJ wouldn’t say what was playing, or I’d lose the station before the song ended.
This may be the first time I’ve heard the whole song start to finish in a decade or more. And possibly the first time I’ve heard it since then…
-
2
-
-
Dang.
-
1
-
-
13 hours ago, The Real MC said:
Recipes are just a starting point.
This is SO true. And playing with changing them can teach you as much about cooking as learning an entirely new recipe. So can codifying something you know how to cook into a recipe that you can teach others, or they can use to teach themselves.
My gumbos, for instance, vary a little bit each time I make them, and I’ve actually developed a few distinct variations on the one I first learned.
#1) My maternal grandmother’s recipe, as taught to me by my Mom after SHE had experimented with it. Gramma’s recipe was classic NOLA gumbo: a nice roux, filé, chicken, shrimp, ham, beef hot sausage med by a butcher in our family, and fresh blue crab- a dish unchanged in the time I knew her. Because my Dad was an Army MD, we moved around, and we couldn’t get all those core ingredients in most places. Blue crab got replaced by lobster or snow crab. Hot sausage was replaced by smoked sausage. Mine is a mix of theirs with certain changes of my own, including some changes in cooking techniques.
#2 is the same as #1, but without the seafood. Technically, #1 is just #2 with extra steps- IOW, #2 is a prerequisite step for making #1.
#3 is the same as #1, but stripped down to chicken, sausage and shrimp. The key difference: it’s concentrated into a pasta sauce. Cooks in a fraction of the time, too!
#4 is a variation on #1, but all the beef products were replaced by pork ones. It was made as a thank you gift for my Mom’s physical therapist (& his coworkers) who couldn’t eat beef for religious reasons.
#5 is what I call “Bachelor Gumbo”. Most of the ingredients are canned, and it uses okra instead of filé (my only culinary use of okra). It’s quick enough to prep & cook you could make it on a weeknight without a problem. It’s good enough that you could serve it to friends, and any creoles among them would only look at you SLIGHTLY askance. 😜
With that all under my belt, I created and shared a thorough gumbo recipe with a guitarist I know from another board who happens to be the head chef at a small resort in a fjord in Norway.* I had to be thorough because I realized that he might have trouble getting “authentic” ingredients where he lived, even with his connections and deep pockets.
* I actually saw it (and him, briefly) on a travel show.
-
3 hours ago, KuruPrionz said:
Compare Love Me Do to some of the stuff on the White Album or Abbey Road and the Beatles most definately changed directions often.
Totally agree with David Bowie, he had many different styles. I'm unfamilar with the other artists you mention.
Joni Mitchell was quite the chameleon as well, she is one of the best in my opinion.
The Beatles definitely belong in that discussion!
Tangerine Dream started as synth-heavy psychedelic rock and evolved into atmospheric electronic soundscapes. Most people would know them (and the band members’ solo work) from their soundtracks to Legend, Risky Business, Babylon 5 and so forth.
Compare these tracks:
To these:
The song that broke Radiohead worldwide:
vs a few years later:
In 1974, Sparks had songs that had some journalists calling them America’s answer to Queen:
By the late 70s and throughout most of the 80s, they were clearly some flavor of New Wave and frequently aired on MTV:-
4
-
-
1 hour ago, Caevan O’Shite said:
That sounds pretty good in demos... though I'd apparently have to connect it with some manner of parallel-blending device to get what I want.
Are you trying to add a discrete sub octave alongside your main signal? Then yes.
The niftiest way I’ve seen this done recently was by the lead vocalist/bass player for the duet, Royal Blood. He split his signal, sending one side into a tuner and a pitch shifter set for an octave up. The tuner acts like a killswitch- when it’s on, that signal is silenced. When it’s off, his playing is mirrored by a “phantom guitarist”.
-
1
-
-
1 hour ago, Caevan O’Shite said:
Does it literally, actually yield over a million variations? Or just a very, very large number?
Once upon a time, I could do the calculations. Not these days!
But with selectable silicon AND germanium circuit paths plus double digits of dip switches to manipulate, you’re talking as close to 1M as makes no difference.
-
1
-
-
4 hours ago, p90jr said:
I'm a fan of those records and have read a lot about them and the making of them... apparently as they could just do what they wanted more than direction from their label(s) they did... it all flowed at the time, to me... alongside The The and World Party and Depeche Mode, as the 80s went on a lot of electronic-based bands started incorporating guitars and acoustic piano as they grew out of synths, and dug back into the stuff they were into growing up before getting caught up in new wave.
If you look at the 1st and 3rd album, there’s a massive stylistic change. Unusually large. Their past did not intuitively imply their future.
When I think of musicians/bands that have done likewise, it’s not a big list. David Bowie is one. Radiohead is another. The Sparks REALLY morphed over time. Ditto Tangerine Dream.
-
3
-
-
4 hours ago, Caevan O’Shite said:
Your thoughts, my friend, on the very cleanest, most natural sounding pedal for shifting two-octaves down, aka sub-octave?
I’ll volunteer my perspective. I have only a few pedals that can pitch shift down.
One is the Epitome, a pedal that combines 3 of EHX’s best selling pedals in one housing, including the MicroPOG. But I don’t know that it can deliver sub-octaves.
The Catalinbread Perseus is dedicated to delivering octave and double octave down goodness. It’s good at it, and its controls
are straightforward.
The Morpheus Bomber is the wild card. It can be set from 2 octaves up to 2 octaves down, with several intermediate shift presets in between. You engage the effect with a wah-style control system. It was discontinued a while back, but it’s one I’d definitely try to replace if I ever broke the one I own. (Supposedly, the Digitech Whammy DT does some similar tricks, too.)
-
1
-
-
I just discovered Wren & Cuff has made the BM-20- seemingly A.K.A both as the De La Riva and the Forest For The Trees. It’s a pedal they claim is essentially a customizable Big Muff with controls yielding over a million variations on that venerable circuit.
To some, a pedal like this is a dream come true. So many muffs at your disposal means you can dial in a host of classic rock tones without having a big-ass pedalboard.
To others, this is a nightmare. With so many variables, it’s easy to get lost (probably the inspiration for one of its names), wasting time fiddling with the controls or getting frustrated searching for that setting you found 3 hours ago.
Me? I’m probably in the first category. I’ve already got a phalanx of fuzzes, including [I]many[/I] variations on the different kinds of Bug Muffs. If nothing else, I see the BM-20 is a tool that could help me sort through WHICH fuzz I want to use without swapping out pedal after pedal.
-
2
-
1
-
-
Another all-time-favorite, this time, from Talk Talk. It was such a departure for them- I’ve always wondered what was the catalyst.
-
4
-
-
This is probably my all-time favorite Todd Rundgren song.
I dug it out to listen to for a lot of reasons. Rundgren’s going on a tour with Adrian Belew celebrating Bowie’s music. And the song’s message is, I think, one that needs repeating. ESPECIALLY in this current world.
-
5
-
-
Just another reminder that you have to take extra care of yourself when in extreme temperature conditions, especially when exerting yourself. And “extreme” means temps you’re not acclimated to!
I say that as someone who has nearly died from both hypothermia (in CO) and heat stroke (in Tx).
Get well, Carlos!
-
6
-
-
Is that supposed to be Texas in the middle of Alaska?
-
2
-
-
I hope the next time its closer to hers. It was a real treat. My Dad thinks she was using a whole small jar of the preserves, so instead of doubling the amount I used this time, I might try tripling.
One way I really liked it was- for lack of a better term- truly “chef-y” sandwich. I’d take her glazed ham with all of its fruity notes, and serve it on sliced, toasted rosemary & olive oil bread, with toum (Lebanese garlic spread) as a condiment. You got sweet, salty, herbal, garlicky flavors in each bite. Very complex flavor.
-
1
-
-
12 hours ago, Dannyalcatraz said:
If I wasn’t using hers as a recipe, I’d be happy with my results for a first try.
That “recipe” should be “reference”.
-
Made my first attempt at my aunt’s glazed ham today. I melted a stick of unsalted butter, added 3T of brown sugar, and 6oz of strawberry preserves. Then I topped it with some sliced pineapple pieces. Baked it at 350degF for over 90 minutes.
If I wasn’t using hers as a recipe, I’d be happy with my results for a first try.
I had the beginnings of a nice crust, but extra time in the oven would be a mistake- it was just a touch drier than it should have been. By the flavor of the pot drippings and the pineapple pieces that fell into it during the cooking process, it was clear that my GLAZE was not quite right.
My aunt’s ham glaze always had a stronger strawberry flavor and higher overall sweetness. The texture was much thicker. And her pineapples were slightly salty where mine were noticeably so.
So next time, I’m at least doubling the amount of brown sugar and strawberry preserves. I’m also going to ask her son- who does not cook- if he remembers anything about her ham prep.
-
1
-
-
7 hours ago, Caevan O’Shite said:
You might need a pair of these:
NIIIICE!
Back in the late 1980s/early 1990s, I was shopping at a Justin Boot outlet store, and I spotted a pair of alligator skin boots like none I’d ever seen. Most that you would see had the slightly raised scales, but THIS pair had the tall scales that look like a row of fins from the gator’s tail and back, ranging from .5”-.75” in height running down the center line of each boot. $800.
It’s a good thing I didn’t have that kind of cash to blow back then, because I don’t think I really had the swagger to pull off that look.
-
2
-
-
8 hours ago, wraub said:
Greasy Groove? Here's one of theirs I have on a P Bass -
For some reason, it’s not displaying for me.
Edit: now it is.
-
2
-
-
Seconding STEWMAC for decent, affordable parts. Depending on what you want, I’d also check out Wilkinson.
Greasy Groove has a wide variety of pickguard options, from traditional to abstract to themes like Sci-Fi, pinups and “adult”. WDMusic has a bigger selection, but doesn’t do as much of the risqué.
I’ve got all kinds of straps, mostly padded suedes or leather, and bookmarks for many more. I usually start by looking at Levy’s or Franklin.
-
4
-
-
Never heard of that!
-
The one I’m thinking of is Greasy Groove. WD Music has a bunch as well, but not nearly as naughty. GG had some that had actual nudity, at one point.
Edit: just checked, still do.
-
3
-
-
It was a chocolate cake at its core, but with a mix of strawberry and cherry elements.
-
1
-
-
I think I know of at least 2 such companies. Are you thinking of the one that has a “Naughty but nice” category?
Steak Sandwich
in Now We’re Cooking…
Posted
One of the best steak sandwiches I’ve EVER had- a “Lost recipe” in its own right- was made by a place in Austin called McClesky’s (Sp?). The dudes I was hanging out with at that time had been getting stuff from a local sub shop for “Dudes Night” dinners, until one guy came in talking about this new place that had opened just down the road from where we hung out. We didn’t even get takeout. We made the pilgrimage to eat there in person to maximize the hedonistic bliss.
I don’t know their particular spice blend, but I know they marinated their meat overnight in red wine. And the cut they used? Moderately thin-cut ribeye! Not cut into slices either- you got the whole slab-o-meat steak on your sandwich. Toppings: all kinds of cooked stuff, plus a small salad bar of traditional raw toppings and sauces. If Guy Fieri had been doing Diners, Drive-Ins and Dives in the early 1990s, he’d have loved this place. So we went there…and never went anywhere else for months at a time
At least, not until a couple years down the road when the owner decided to sell out to someone else, and the new owners didn’t buy his recipes. McClesky’s food quality took a nosedive, and they were gone within a year.