Text 14781, 122 rader
Skriven 2014-07-12 01:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: destaff 656
===================
 NB> He'd rework tavern songs into hymns...

And tavern songs (hymns, too) can turn into patriotic songs,
sometimes with moderate success. Being of a somewhat
irreverent bent, I'd be pleased also to see hymns redone
as tavern songs.

 NB> Bach had a rich tradition to work with... and made it much richer...  :)

I'm not so sure about the role of Bach, who seems to have been
the pinnacle of the Baroque. He, Vivaldi, and Telemann were
probably the most prolific of reputable composers: Vivaldi
having been one of Bach's inspirations and Telemann a close
friend and perhaps influence. But Bach was largely forgotten
shortly after his death until a rehabilitation fueled by the
enthusiasm of Felix Mendelssohn (a Calvinist, unlike Bach).

You can Telemann, but you can't sometimes tell him from Bach.
It's said the way scholars have built the catalogues of those
two was - if a work was great, it had to be by Bach, and if
it was not so good, it had to be by Telemann. Not counting of
course when an autograph exists.

Certain is that in my experience and to my ear, the accepted
Bach canon [sic] offers a huge amount of terrific pieces and a
relative death of duds, whereas with that of Telemann the
reverse obtains.

 ML> - another woman teacher of mine was the concertmaster
 ML> of the orchestras on many of the Motown Records albums.
 NB> Always have been women musicians... and occasionally they got the
 NB> recognition they deserved...  :)

Seldom, though. Until quite recently female composers and
performers were largely regarded as peculiarities, as though
they were trained monkeys or something. Fanny Mendelssohn's
works saw publication only when they were smuggled into the
collections of her brother (though later in life she did
have an Opus 1 printed, thanks in large part to her husband).

 ML> I guess that was in the '60s and '70s, and I didn't
 ML> know about this until relatively recently. When I
 ML> played with some of the same groups, it was in the
 ML> '80s into the '90s.
 NB> Sometimes one has to have been there, to know the history...  :)

I suppose. There are truths that remain hidden to the Internet,
and reliance on that research tool is foolish because of that
fact as much as because of the proliferation of falsehood.

 ML>> The special ones are brined and then coated with the crispy
 ML>> coating, which I believe comes from a package if the whole
 ML>> shebang doesn't, also a possibility.
 NB>> Ah.  That might make them worth the extra buck, then, too... ;)
 ML> Nah, what they should do is give a dollar discount for
 ML> refusing the side dish. 
 NB> That would be a nice touch... ;)

A la carte pricing for food agrees with my approach to
eating, and sadly it obtains mostly in restaurants that
charge too much to begin with. I'd rather have a $15
steak and one $3 side than a $20 steak that comes with
two sides that you don't get a discount for dodging.

 ML> Now that I think back, they also gave a second side dish -
 ML> applesauce in a little cup such as you might expect in
 ML> elementary school caf or on the airplane.
 NB> Something I'd also pass on... although, could I eat apples, that could
 NB> be a nice touch too...  I've seen coleslaw presented that way, as an
 NB> extra to the meal...

Yes, and the little cup is generally soggy and less than
appetizing. In the case I was describing, that was the case.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Outstanding Chocolate Cake
 Categories: Cakes, Chocolate
   Servings:  1

      2 c  Sifted cake flour
    1/2 ts Baking powder
    1/8 ts Salt
    1/2 c  Butter or regular margarine
  1 1/2 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 oz Unsweetened chocolate,
           -melted and cooled
      1 ts Baking soda
      1 c  Iced water

  This is a 45 year old recipe from Illinois that our Farm Journal tasting
  staff rated "fantastic." Tender crumbed, deep chocolate flavor, with an
  ultra creamy frosting that tastes like chocolate whipped cream.

  Whipped chocolate frosting (recipe follows) Sift together cake, baking
  powder and salt; set aside.  Cream together butter and sugar in mixing bowl
  until light and fluffy, using electric mixer at medium speed. Add eggs, one
  at a time, beating well after each addition.  Blend in vanilla and cooled
  chocolate, mixing well.  Combine baking soda and iced water; stir until
  baking soda is dissolved.  Add dry ingredients alternately with iced water
  mixture to creamed mixture,beating well after each addition. Pour patter
  into greased 13x9x2 inch baking pan.  Bake in 350F oven for 35 minutes or
  until cake tests done. Cool in pan on rack 10 minutes.  Remove from pan.
  Cool on rack.  Frost sides and top of cake with whipped chocolate frosting.
  Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2
  (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine
  in small saucepan.  Heat over low heat until chocolate and butter are
  melted.  Cool slightly.  Combine cooled chocolate mixture, 1 cup sifted
  confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in
  metal mixing bowl.  Set bowl in another bowl filled with ice cubes and
  water. Beat with electric mixer at high speed until mixture becomes light
  and fluffy, and forms soft peaks, about 5 minutes. Origin: Farm Journal's
  Choice Chocolate Recipes Shared by: Sharon Stevens

MMMMM


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