Text 16318, 92 rader
Skriven 2014-08-28 06:46:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Classless music
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> If you want to hear Fuer Elise and a couple Hungarian Dances
 ML> and a Vivaldi concerto and five minutes of Pavarotti bellowing
 ML> every hour, it's fine.

 DD> I dunno what "satellite" channels youse guys have been listening to -
 DD> but Ch 76 (Symphony Hall) has everything from Antonio Maria Abbatini to
 DD> Pierre-Joseph-Guillaume Zimmermann with stops at various other
 DD> well-known and obscure composers along the way. There used to by

 ML> Well, Fuer Elise and Hungarian Dances are the best that they
 ML> have to offer. These A to Z composers you mention are way less
 ML> than Vivaldi; sad to say, most composers who faded into
 ML> obscurity did so for a good reason.

Your opinion - which controls YOUR listening. There are a lot of composers, now
de-composing whose foolscap scrivening would have been better used as compost
or erosion fill. There is at least as much bad music in that has faded from the
archives of "Euro Classical" as there is bad Rock & Roll or (insert genre) that
has faded from the ears of the world.

And there are some that I consider instant "classic" such as Symphonic Dances
from West Side Story by Lennie and the Guys - which certainly fills my love of
the war horses.
 
 DD> I dunno what you consider "challenging". For myself, I prefer the war
 DD> horses when listening to classical music ... but, will gladly listen to
 DD> anything that doesn't drag and is not overly dissonant.

 ML> Not so the warhorses, which got to that status largely by
 ML> being loud (no, Beethoven's 9th is not a great piece).

OTOH, I heard Fred Chopin's "Revolutionary Etude" on channel 75 the other day.

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

      Title: Humble Pie's Rhubarb Pie
 Categories: Pies, Pastry, Desserts
      Yield: 6 servings

           Pastry for 9" double crust
           - pie
  1 1/4 lb (4-5 c) rhubarb
  1 1/4 c  Sugar; + more for topping
           - crust
      5 tb Flour; + more for rolling
           - the pastry
    1/2 ts Ground cinnamon
      1 tb Unsalted butter

  Preheat the oven to 425oF/218oC.

  Roll out the bottom crust and place in 9" pie pan.

  Chop the rhubarb stalks into half-inch pieces (be sure not
  to use any leaves or root, which are toxic). Blend
  together the sugar, flour, and cinnamon.

  Sprinkle about 1/4 cup of the flour-sugar mixture in the
  crust-lined pie pan, then combine the rest with the
  rhubarb and pour that mixture into the pie pan. Cut the
  butter into small pieces and dot the pie with them.

  Roll out the top crust and place over the pie, pinching
  along the rim to seal. Cut some vents in the top, and
  sprinkle a few tablespoons of sugar over the crust if you
  wish.

  Place the pie on a cookie sheet (in case the juice starts
  leaking). Bake at 425oF/218oC for 15 minutes, then lower
  the heat to 350oF/175oC and bake for an additional 30 to
  40 minutes, until juice starts bubbling through the vents.
  Remove the pie from the oven and cool on a wire rack for
  several hours, if possible.

  Makes six servings

  Adapted from Anne DimockAs Humble Pie: Musings on What Lies
  Beneath the Crust and other sources

  From: http://revolutionarypie.com

  Uncle Dirty Dave's Archives

MMMMM

... Music with dinner is an insult to both the cook and the violinist.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)