Text 21997, 75 rader
Skriven 2014-12-20 08:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: music 467
=================
 NB> I've successfully used rote learning with my early piano students, as
 NB> well as some more intricate rote learning with a talented blind piano
 NB> student...  And that's in today's world..  ;)

Blind students rely more on that method. With young students,
before their reading skills and other methods of learning are
developed, rote has to be foundational as well.

 ML> I took the unfortunate tack of relying on a somewhat
 ML> frowned-upon musician from I believe UCLA named Sol
 ML> Babitz; later it became clear that the general dismissal
 ML> of the guy's theories arose more from his Jewishness
 ML> than their intrinsic lack of worth. 
 NB> Shame on you for basing your assessment on worth, not the much more
 NB> important ones of perceived status or lack thereof..  (yes, dripping
 NB> with sarcasm...)

Not that the guy was the be-all-end-all of scholarly
rigor; he was a seat of the pants musicologist as well,
and his relative success explaining stuff rankled the
more conservative academics. Actually, one of his great
detractors was also Jewish, but quite a bit more mainstreamy.

 ML> I also had a course in mediaeval prosody
 ML> where I championed yet another marginal scholar with
 ML> the rather evocative name of Edward Billings Ham and
 NB> Was he any relation to the famous William Billings...?

Not sure. He was probably unrelated to the famous Smithfield
Ham, though.

 NB> You do seem to have the knack of picking the dark horses... ;)  It's
 NB> a bit of a shame it takes so long to be vindicated, though... ;)

Often, often, often.

 ML> * I don't know what the glaze is for [M's note]
 NB> I'd guess one is supposed to use it on the gammon steak while cooking
 NB> it... 

Or rather, I don't know what the usefulness is.

Oven-fired mussels
cat: pork, shellfish, main
servings: 1

1 ts extra virgin olive oil
1 ts shallots, peeled and minced
2 garlic cloves, peeled and minced
1/2 c Tasso ham
1/2 fennel bulb, sliced very thin
1/2 c cherry tomatoes, halved
1 lb mussels, cleaned and scrubbed
1/2 c white wine
1 Tb butter
Salt, pepper and red pepper flakes to taste
1 Tb freshly chopped parsley

This dish is best cooked in a cast-iron pan with a cover,
but any heavy-duty 4-qt pan with a cover is a suitable
substitute. Heat the pan over a moderate flame or power.
Add the oil, shallots and garlic. Saute until the mixture
is fragrant and sizzling. Add the Tasso ham, fennel and
tomatoes. Cook for 2 min over high heat. Add the mussels,
white wine and butter. Season moderately with salt, pepper
and red pepper flakes. Cover the pan and let steam until
most of the mussels are open. (Discard those that do not
open.) Taste the liquid and adjust seasoning to taste.
Sprinkle with fresh parsley.

Source unrecorded but looks like an Adventure Sports
Unlimited recipe
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