Messing With The Flavor / Oh The Flavor That You Savor

Nico Muhly: The Next Food Network Star?
(I really hope so.)

How composing is like cooking, and so much more.



(Muhly has two new albums out: A Good Understanding, and I Drink the Air Before Me.)

Flip, Flop, Fly

Who doesn't need a spatula shaped like a guitar? I'll take two, please.



(at the Neatoshop)

I've Been Cooking You A Nice Hot Supper / And You Can't Even Eat It On Time

"My food ain't pretty, but it's good," says Dolly Parton.

Dolly's Dixie Fixin's: What. A. Cookbook.

Please preview this free recipe from the website (I'm curious as to how that much lard might effect the vocal cords?):

Hush puppies are to fried fish what pickin’ is to grinnin’. You just can’t have one without the other. The story goes that hush puppies is what camp cooks shouted to the yelping hounds when they tossed them the fried scraps form their skillets. Whatever the origin, they are easy as pie to make, just whip up the batter and drop it by the spoonful into piping hot fat.

Serves 6, makes 2 dozen

1 ½ cups cup self-rising white cornmeal
3/4 cup self-rising flour
½ teaspoon salt
1 teaspoon sugar
1 egg
1 cup buttermilk
Lard or shortening for frying

Combine the cornmeal, flour, salt and sugar in a medium bowl. Add the egg and stir until combined. Gradually stir in the buttermilk, adding enough to make a thick batter that will easily drop from a spoon.

Meanwhile, heat enough lard in a deep skillet to reach 2 ½ to 3 inches. When the fat is hot enough (about 375°F), drop the batter by the teaspoonful into the skillet. Fry, turning occasionally, until the hush puppies are golden brown. Transfer to a paper-towel lined plate with a slotted spoon. Serve warm.

Tied You To A Kitchen Chair / She Broke Your Throne She Cut Your Hair

Cookin' with Coolio. These things happen.



(via flavorwire)

I Need Some Fine Wine And You, You Need To Be Nicer

Chilean winemaker Aurelio Montes sponsored a Heriot Watt University study that found how a wine tastes changes up to 60% depending on the music played while drinking it. (60% of what? Don't ask. I don't know.)

The point here, kids, is that cabernet sauvignon is most affected by "powerful" music, while chardonnay moves on "zingy".

Recommended wine and music pairings at the BBC...

(via fridayinformer)

When I Take You Out In The Surrey

An impulsive weekend away, but I'm back with this little gem:



Steamboat Seasons: A Medley of Recipes Celebrating the Flavors of Steamboat Springs with Strings in the Mountains Music Festival

"Music, gourmet cuisine, and rocky mountain photography blend together in Steamboat Seasons, a medley of recipes composed by musicians, local celebrated chefs and residents. With anecdotal sidebars, altitude alerts, and culinary counsel, readers are transported to beautiful Northwest Colorado where mountains soar, music sings, and the food is divine."

Extra points if you can fiddle and cook at the same time.

If You Are What You Eat / In My Case I'll Be Sweet

Musical Kitchens: A Playlist of Kitchen Moods

I have a kitchen playlist too. Mostly it involves Lady Gaga and Steve Reich. WHAT.

I Ask You Very Confidentially / Ain't She Sweet?

I rarely say no to chocolate.



(via arbroath)