Tuesday, July 7, 2009
Shuggie Otis = The Man
Thursday, July 2, 2009
Roasted Tomatillo Salsa, Otherwise Known as Salsa Verde
Monday, June 29, 2009
Menahan Street Band: The Sound of Funky Urban Distopia
Thursday, June 25, 2009
Michael Jackson and the New Music Paradigm: The Interweb, the Decline of the Major Record Lables, and the Day Pop Music Died.
Tuesday, June 23, 2009
A Cultural Icon: King Khan
Thursday, June 18, 2009
Chicago Folk Revival Legend: John Prine
Often there are times - the rainy afternoons, the frustrated evenings, the end of long stagnant weeks or months- when there is just that honest consoling sound we are drawn to. For people this can be anything from Black Flag to Britney Spears, but I think you could guess neither of those examples do much for me in any situation. For me this musical voice is that of John Prine. Coming from the Old Town School of Folk Music in Chicago during the urban folk revival of the 1960's historically speaking he sits alongside such historic figures as Bob Dylan, Joan Baez, Tom Rush, Phil Ochs and many others.
I remember the first time I heard John Prine. It was on a two disc anthology that is still in my mothers car. The first time I heard it I thought it was a type of cliche Americana. An overly simple old-timey sound that would never really garner too much respect in my ears. It was about sometime last year when I gave him a second chance. By this time I was a more seasoned appreciator of folk and bluegrass, and in my second listening instead of finding pedestrian melodies and typical progressions I found something else.
Though the melodic material is not much that warrants accolades; between the deft guitar picking (see Souvenirs), softhearted lyrics, and honest performances John Prine has become one of my favorite folk voices. I find his sound is both tender yet coarse enough to make the music feel approachable and not lofted in production, pop sentiment, or lyrical abstraction. I love his sound and the songs he writes. I find it funny that I didn't appreciate it at first, but that is one of the mysteries of taste and critical intuition, that as I have gotten older I would say the standards for what I listen to have not been lowered but I find myself asking different things from my music. I think when I was younger I was probably (as often happens in youth) I had preconceived notions of what music I listened to was supposed to sound like or do to me (think of how you as a child thought of vegetables, and if you don't like vegetables these days you better chickity check yo-self before you wreck your self, for real), asking for melodies to take me somewhere exciting and new Now, with Prine at least, I ask for his music to take me to something consoling and familiar. Perhaps its the accumulation of memory, or a newfound appreciation of the past. Either way John Prine is one of those many artists that I have grown to love, and as usual I am glad I looked past my youthful dispersions and gave him another chance.
Tuesday, June 16, 2009
Extra! Extra! Summer of Soul Update:
Monday, June 15, 2009
Of all the things god hates he may have spared this song, had they sung on key...
Monday, June 8, 2009
Summer of Soul Pt. 2 : Electric Boogaloo '09

Monday, May 25, 2009
Patrice Rushen: Pizzazz
Yucatecan Garlic-Spice Marinade by Rick Bayless
This is one of my favorite recipes by renowned Chicago chef and Obama favorite Rick Bayless. I have made a few times it to use as a marinade for chicken and served it with steamed squash. This recipe is based off of a common flavor combination, reminiscent of North African flavors, sold in packets or as a seasoning paste in Mexico's Yucatecan markets. This marinade has a complex combination of flavors that can be applied to almost anything you need to marinade. And as Bayless notes in his book Mexican Everyday this marinade can also serve as a killer dressing for tomatoes, green beans, or steamed chayote.
1 head of garlic (about 12 cloves)
1/3 cup vegetable or olive oil
6 tbs vinegar (apple cider is traditional)
A pinch of ground cloves
1/2 teaspoons ground black pepper
1/2 teasponn ground cinnamon, preferably Mexican canela
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon sugar
Salt
Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic and microwave on high for 30 seconds. Cool until handleable, then slip off the papery husks. One by one, drop the cloves into a running blender or food processor, letting each get chopped thoroughly before adding the next. Stop the machine, remove the top and add the oil, vinegar, spices, herb, sugar, and salt. Recover and process until the mixture is as smooth as you can get it. Scrape into a small jar, cover and refrigerate for up to a month or more.
Note: This can be made without a food processor. For that method I would recommend finely mincing the garlic by smashing individual cloves with your knife and giving them a thorough chop while intermittently pressing the garlic with your knife and repeating the chopping process. For extra mixing potential I would recommend a whisk.
Thursday, May 7, 2009
America The Playlist
So I started this blog in part kind of intending it to be an off shoot of a project on Folk music I have been working on for my honors thesis. Semantics and discourse aside, I have been listening to a lot of different types of music native to this here great land and would like to share with you a sweet playlist that I think is representative of the general quality and diversity of music connected to (and some part of) that old American sound that to many sounds just archaic and weird. Those people are clearly wrong. Well, not really, but I do feel that considering the deep impact a lot of those recordings (like the Anthology of American Folk Music) have had on the modern musical landscape, that point is a little moot or so they say. Plus I think it is time to fully admit, these days a lot of new music is just sounds tired to me, too many synthesizers and too impersonal. Like, I get it, your in a band, am I supposed be impressed or something or just accept you playing your instrument like a cold fish? JK JK... As per-usual this playlist is a little of the familiar and a little of the unfamiliar, anyway I hope you enjoy it.
Wednesday, May 6, 2009
Wednesday, April 29, 2009
Amadou and Mariam
Monday, April 27, 2009
Chocolate Chip Cookies by Jaques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.