Text 16405, 104 rader
Skriven 2014-08-29 18:07:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: bad music
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

 ML> There are standards, after all.

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

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

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

I'd not recognise Pete Zimmermann if he knelt down and bit me on the left
fetlock. I choose the music I to which I listen for its pleasingness to my ears
and the mood in which I happen to find myself at the time.
 
 ML> Not so the warhorses, which got to that status largely by
 ML> being loud (no, Beethoven's 9th is not a great piece).

I kinda like the final (Ode to Joy) movement ........

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

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

Lots of Fred's output is like that. I like some of it, some I don't.

Just like my preferred musick genres jass and "swing" - some is good and some
is not. I listen to what I like and tune elsewhere when I don't care for the
selection being presented.
 
 ML> Colorado rack, loin and lamb shank
 ML> Categories: main
 ML> Serves: 2

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Lamb Shanks w/Port Wine Sauce
 Categories: Lamb/mutton, Wine, Vegetables, Herbs
      Yield: 4 Servings
 
      4    Lamb shanks
      4 cl Garlic; divided
      1 tb Lemon pepper; divided
      1 ts Salt
      2 tb Olive oil
      1 md Onion; sliced in rings
      1 md Bell pepper; thin sliced
     28 oz Can whole tomatoes and juice
           - broken up
    1/2 c  Dry red wine or chicken
           - broth
      1 tb Worcestershire sauce
      2    California bay leaves
      1 ts Sugar
      1 ts Dried leaf oregano; crushed
    1/2 ts Ground coriander
    1/2 ts Ground allspice
    1/2 ts Paprika
 
  In 13" x 9" baking dish with meat rack, arrange shanks.
  Make slits in shank meat. Thinly slice 2 garlic cloves and
  insert into slits. Season all sides of shanks with 2 tsp.
  lemon pepper and salt. Roast in 325oF/160oC oven for 1 hr.
  
  In 2 quart saucepan with cover, heat oil. SautO onion,
  bell pepper and 2 finely chopped garlic cloves for 3 to 4
  min., stirring occasionally. Add tomatoes, wine or broth,
  Worcestershire sauce, bay leaves, sugar, oregano, 1 tsp.
  lemon pepper, coriander, allspice and paprika. Cover and
  simmer for 10 min.; set aside.
  
  Remove cooked lamb shanks and rack from pan. Wipe out pan
  and return shanks to pan. Pour on sauce, cover and cook
  1-1/2 to 2 additional hrs. or until meat is tender. Remove
  bay leaves. Serve with rice or pasta.
  
  Recipe provided by the American Lamb Board
  
  From: http://schnucks.shoptocook.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you're given champagne at lunch, there's a catch somewhere. - Lord Lyons
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