Text 16814, 109 rader
Skriven 2014-09-09 12:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: musicke 928
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 ML> The percentages are against us, unless we're as effective and
 ML> virulent as the cholera or something.
 NB> Perhaps, but there remains the fact that it has survived this far,

200-300 years isn't that long, and for since the 20th
century mechanical reproduction has helped keep it
around. The problems with reproduction is that the
technology has increased expo-exponentially, and
though good stuff is being kept around to some degree
and is available if you know what to look for, that
doesn't help with the audience building.

 NB> despite incursions all along...  The loyal remnant may be all that is
 NB> needed to survive.  And rediscoveries along the way...  ;)

I doubt it, as our economic value is limited. I used
to hate pretension, but now I see that it serves a
useful purpose.

 NB> WBUR is probably in a similar position to WSLU/NCPR (North Country
 NB> Public Radio), housed on a campus, and originally a college station,
 NB> but which has become something a lot more wide-spread and taken over
 NB> more by the paid adults... 

Yep. My friend Nicholas got his professional start as
an announcer on WBUR; he ended up being comptroller of
a Fortune 500 company, so presumably it trained him well.
Now it's purely a business and has little or no obvious
connection with BU.

   ;)  What I've seen is college stations that
 NB> seem to be more eclectic (read, less classical but with more
 NB> alternative musics than the country or pop or rap etc stations)...

WHRB, the Harvard station, at least last time I checked,
quite a while ago, used to have a significant commitment
to serious music - that because my friend Dave Elliott,
whom I've been out of touch with for a couple years, was
the advisor behind it.

 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.
 NB> Repeated over and over and over...  exactly... which was part of the
 NB> problem... I do like the first three, but as part of a much larger
 NB> mix...  :)   Not keen on opera, though a little (non-repetitive) is or
 NB> at least can be tolerable...  ;)

The smallness of the mix is the most important issue.

 ML> I suppose I should complain, but as more and more people are
 ML> bringing their iPods and iPads and iTunes and iDon'tKnows,
 ML> there's no incentive for the airline to keep up. Every seat
 ML> in the new business class configuration has AC power and
 ML> USB ports (not sure about coach, I haven't flown it yet
 ML> but am in danger of doing so soon so may report on this).
 NB> I suppose.  Makes it harder for those of us that travel less
 NB> encumbered, though...  ;)

I flew in coach, and there was no entertainment at all,
except for headphones, which were provided even though
there was no audio, and in fact no headphone jacks at all.

 ML> And anyway, if there were spots in the sanctuary that
 ML> were more meritorious than others, wouldn't the truly
 ML> good thing to do be to let other people have those
 ML> places rather than oneself?
 NB> One might think so.  :)

Given the basic tenets of Christianity, I figure it has
to be that way (even though it's not in real life).

 ML> given my eyesight - now that that has deteriorated beyond the
 ML> musically useful stage, no more turnpaging for me.
 NB> Sigh...  Never been a page turner at a real concert, but have done on
 NB> occasion...  ;)  Roped Richard into pageturning for me a time or two,
 NB> though...  ;)

I generally tried to avoid having a friend turn pages,
because my friends are incompetent: I still suffer the
scars of when my 1980-ish girlfriend was turning pages
for the pianist in the Beethoven 4th violin sonata and
actually managed to throw the music on the floor.

GARLIC-GINGER-SCALLION STIR FRY SAUCE
Categories: Asian fusion, celebrity, ingredient 
Yield: 4 c

1/2 c minced garlic
1/2 c minced ginger
1 c scallion, chopped 4" thick
1 c shaoxing wine
1/2 c soy sauce
4 c chicken stock
2 Tb sesame oil
Grapeseed or canola oil to cook
Kosher salt and freshly ground black pepper to taste

In a wok or saute pan coated lightly with oil over
medium-high heat, saute the garlic, ginger, and
scallions until soft, about 2 min. Deglaze with
shaoxing wine and reduce by 50%. Add soy sauce and
chicken stock and reduce by 25%. Add sesame oil and
when cooled, store in a covered glass jar up to two
weeks in the fridge.

source: Ming Tsai
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