Text 16369, 88 rader
Skriven 2014-08-29 04:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: bad music 872
=====================
 ML> 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.
 DD> Your opinion - which controls YOUR listening.

There are standards, after all.

I can't speak for the quality of your emotional experience
vis a vis a piece of music, but I can speak for the quality
of the music, its inventiveness, its use or not of cheap
effect, tropes, cliches, what have you.

My opinion in a lot of things is a lot better informed
(and perhaps better in general, though I say so who oughtn't)
than most people's - and in the realm of serious music
especially so.

Anyhow, if you can find a piece by Pierre Zimmermann that
you'd be able to recognize again, I'll eat zucchini. 

 ML> Not so the warhorses, which got to that status largely by
 ML> being loud (no, Beethoven's 9th is not a great piece).
 DD> OTOH, I heard Fred Chopin's "Revolutionary Etude" on channel 75 the
 DD> other day. 

The Revolutionary Etude is a fun piece. It's not a great
or even a good piece. The middle section is almost a
great piece, but the cascading stuff at the beginning,
pure effect, nothing more.

Colorado rack, loin and lamb shank
Categories: main
Serves: 2

h - For the lamb shank
2 lamb shanks
1 lg carrot, chopped
2 stalks celery, chopped
1 green leek, chopped
1 onion, chopped
1 bulb garlic
1 1/2 qt veal stock
1 piece parchment paper
Bouquet garni (thyme, whole black pepper, bay leaf)
Salt and pepper
Fresh rosemary to taste
h - For the lamb loin
12 oz lamb loin, trimmed
1 sprig rosemary
2 cloves garlic
1 Tb extra virgin olive oil
h - For the rack of lamb
1 lamb rack, seasoned with salt and pepper
Dijon mustard
Rosemary-seasoned bread crumbs

Sear lamb shank in hot braising pan. Remove when
brown. Set aside. Caramelize carrot, celery and
leek in braising pan. Return shank to pan with
vegetables. Add bouquet garni and pour stock over
ingredients. Place parchment paper over braising
pan and bake 1 1/2 hr at 300F. Remove shanks from
pan, reserving liquid, and set aside until meat
is cool enough to remove from the bone and slice.
Strain liquid and discard vegetables. Place onion
and garlic in a separate pan. Sweat and caramelize.
Add braising liquid, salt, pepper, rosemary, and
lamb shank meat. Cook for 15 min.

Combine rosemary, garlic and olive oil for marinade.
Pour marinade over lamb loin and refrigerate 2 hr.
Sear lamb in pan to desired doneness.

Sear lamb rack in hot pan. Remove from pan. Brush
with mustard and coat with seasoned bread crumbs.
Place lamb rack in a roasting pan and roast for
14-18 min at 400F.

Spoon cooked spinach onto each plate. Place shank
over spinach. Slice loin and place over shank.
Slice the rack into four pieces and place two
pieces on each plate.

Mark Monette, Flagstaff House, Boulder, CO

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