Text 29722, 120 rader
Skriven 2012-09-20 08:04:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Tasting
===============
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> car that's the station that's on.  At other times, you pays your
 ->  RH> quarter you takes your chances. My tastes run from contrapuntal to
 ->  RH> dubstep.

 -> Whass "dubstep"??? I listen to an eclectic mix of jazz (mostly, if I
 -> have a choice), blues, classic rock (oldies), swing, honky-tonk,
 
 RH> It's a form of electronica/dance music.  Lynne Sacerdote loves it. I
 RH> like some of it.

Sort of an updated techno-funk then? 
 
 -> classic country, etc.
 
 -> I put most of the new country into the same bag with hippity-hoppity,
 -> gangsta rap, and most punk crap. Shake it all up together and take it
 -> down the recyclers to be got rid of.

 RH> I've been known to listen to some hip-hop, modern country, and punk
 
Last rappers I cared to listen to (not just tolerate) were Sugar Hill Gang. 
 
 RH> too. I love the Ramones, for instance, but that falls into the classic
 RH> category. If it's live, I'll listen to anything - kletzmer is a lot of
 RH> fun, but not on tape.
 
Klezmer gets old in a hurry (all puns intended). Once in a while, to wake up
your earballs is quite enough. Emphasis on the *once*. 
 
 RH> I'll even take folky singer-songwriter stuff if it's live. That's the
 RH> only way I'll listen to "modern classical" too - modern symphonic
 RH> pieces. 

AFAIAC there is no such thing as "modern classical". There are new compositions
in the Euro-classical style(s). But, they have not survived the fine filter of
history to become classics. Remember that there was just as much bad music
written (proportionally) during the periods of Bach, Beethoven and Liszt as
there has been in the 20th and 21st centuries. The stuff that survived,
survived on its merits to become classic.
 
 RH> A friend used to play in a local symphony (before a concussion and
 RH> post-concussion syndrome redshirted him) and I'd go listen to whatever
 RH> they played. The same pieces on take with a professional orchestra just
 RH> aren't as interesting.

Live is always better. That's why, even though I prefer the "war horses" (Pete
Tchaikovsky, Pachelbel, Wagner, etc. Even John Williams - although he's not
been around long enough to be more than "classic style") I will attend any
Illinois Symphony Orchestra performance I can get to. I even hit the Illinois
Chamber Orchestra ... although less frequently.
 
 ->  -> Too bad your cable company (if you are hooked to their umbilical)
 ->  -> doesn't offer WGBH.

 ->  RH> I'm actually on FIOS, which is why I'm getting New York instead of
 ->  RH> the cable company's Springfield, MA offering.

 -> Whose fibber optics? I wish I had fiber available to me ... I'd move in
 -> a heartbeat. But, I live on the blue collar and ethnic side of town ...
 -> and all the new high $$$ subdivisions are getting fiber first. I will
 -> likely not live to see fiber become available - unless I move or hit
 -> the number on the lottery - for more than the U$1200 I had fall into
 -> my lap last week.
 
 RH> I've got AT&T; it's the only game in town other than Conned-cast.  The
 RH> cable hook-up is fast too, at least if you're not downloading movies
 RH> and your neighbor isn't doing the same.
 
I'd do that in a Sarasota Second - if I could. The SBC/AT&T web site claims I
can get U-Verse. But, when I called to sign up I got snickers. See above
comment about the high $$$parts of town. So, I am stuck with DSL since I refuse
to do business with $cumca$t.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sarasota Ark Soup
 Categories: Soups, Vegetables, Poultry
      Yield: 6 Servings

      2 tb Butter
      2 md Onions; peeled, chopped
      2    Leeks; sliced
      2 md Turnips; peeled, diced
      2 lg Russet potatoes; peeled,
           - diced
      2    Shallots; chopped
      2    Ribs celery; sliced
      2 lg Carrots, scraped, sliced
      2 cl Garlic; peeled, halved
      2    Sprigs parsley
     28 oz (2 cans) chicken broth
      2 c  Half & half
           Salt and pepper
           Dill weed

  Saute all the vegetables in a large soup pot with the
  2 tablespoons butter until vegetables are limp. Add
  chicken broth and simmer until turnips are tender.

  Cool slightly, then process a little at a time through
  a blender. Return soup to the pot and add the
  half-and-half. Re-heat gently and serve hot, garnished
  with a sprig of fresh dill.

  Submitted by: Mayor Kerry Groom Kirschner of Sarasota,
  Florida
       
  SOURCE: National Cooking Echo 04/18/90
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... If you are not criticised, you may not be doing much. - Donald H. Rumsfeld
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