Rolling Obituary Thread: 2017

i used to do the elizabeth david recipe (which doesn't specify the pasta you should use). n.b. i preferred it without the chicken liver

This is the true name of the Bolognese sauce which, in one form or another, has travelled round the world. In Bologna it is served mainly with lasagne verdi, but it can go with many other kinds of pasta. The ingredients to make enough sauce for six generous helpings are 8oz [225g] lean minced beef, 4oz [115g] of chicken livers, 3oz [85g] of uncooked ham, both fat and lean, 1 carrot, 1 onion, 1 small piece of celery, 3 tablespoonfuls of concentrated tomato purée, 1 wineglassful of white wine, 2 wineglassfuls of stock or water, butter, salt and pepper, nutmeg.

Cut the bacon or ham into very small pieces and brown them gently in a small saucepan in about ½oz [15g] of butter. Add the onion, the carrot, and the celery, all finely chopped. When they have browned, put in the raw minced beef, and then turn it over and over so that it all browns evenly. Now add the chopped chicken livers, and after 2 or 3 minutes the tomato purée, and then the white wine. Season with salt (having regard to the saltiness of the ham or bacon), pepper, and a scraping of nutmeg, and add the meat stock or water. Cover the pan and simmer the sauce very gently for 30-40 minutes. Some Bolognese cooks add at the last 1 cupful of cream or milk to the sauce, which makes it smoother.

When the ragu is to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce, and add a good piece of butter before serving. Hand the grated cheese separately.

This is the recipe given me by Zia Nerina, a splendid woman, titanic of proportion but angelic of face and manner, who in the 1950s owned and ran the Trattoria Nerina in Bologna.

Obits now rolling in on Paul Buckmaster

http://ultimateclassicrock.com/paul-buckmaster-dead/

"Tiny Dancer," right?

he also insisted on tagliatelle rather than spag

I'm not bothered about authenticity when it comes to bolognese, but this is absolutely croosh

https://www.yahoo.com/entertainment/john-hillerman-higgins-magnum-p-dies-84-230644411.html

John Hillerman ;_;

https://mysentimentsnotexactly.files.wordpress.com/2017/08/higgins.gif?w=656

Believe I️ first saw him as Jim Hutton’s nemesis on television’s Ellery Queen. RIP

Oh no, the “eye” problem back, sorry

i used to do the elizabeth david recipe (which doesn't specify the pasta you should use). n.b. i preferred it without the chicken liver

_This is the true name of the Bolognese sauce which, in one form or another, has travelled round the world. In Bologna it is served mainly with lasagne verdi, but it can go with many other kinds of pasta. The ingredients to make enough sauce for six generous helpings are 8oz [225g] lean minced beef, 4oz [115g] of chicken livers, 3oz [85g] of uncooked ham, both fat and lean, 1 carrot, 1 onion, 1 small piece of celery, 3 tablespoonfuls of concentrated tomato purée, 1 wineglassful of white wine, 2 wineglassfuls of stock or water, butter, salt and pepper, nutmeg.

Cut the bacon or ham into very small pieces and brown them gently in a small saucepan in about ½oz [15g] of butter. Add the onion, the carrot, and the celery, all finely chopped. When they have browned, put in the raw minced beef, and then turn it over and over so that it all browns evenly. Now add the chopped chicken livers, and after 2 or 3 minutes the tomato purée, and then the white wine. Season with salt (having regard to the saltiness of the ham or bacon), pepper, and a scraping of nutmeg, and add the meat stock or water. Cover the pan and simmer the sauce very gently for 30-40 minutes. Some Bolognese cooks add at the last 1 cupful of cream or milk to the sauce, which makes it smoother.

When the ragu is to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce, and add a good piece of butter before serving. Hand the grated cheese separately.

This is the recipe given me by Zia Nerina, a splendid woman, titanic of proportion but angelic of face and manner, who in the 1950s owned and ran the Trattoria Nerina in Bologna._

RIP chicken livers

seeing internet whisperings that fred cole of dead moon has died

sadly, yes, Fred Cole R.I.P. https://m.facebook.com/groups/562275310573712?view=permalink&id=1128255237309047&__tn__=H-R

RIP, truly one of the great rock singers and songwriters

Aw man, RIP. Hope Toody's got lots of people around.
Been listening a lot to Dead Moon lately too — they were one of the major bands of my teenage years and their music's just as good now.

Chuck Mosely...?

yep seems to be confirmed: http://www.metalinjection.net/this-is-just-a-tribute/original-faith-no-more-vocalist-chuck-mosley-dead-at-age-57

Holy fucking shit I just met him last month, his partner works in my building.

super sad about Chuck.

Liz Smith

https://mobile.nytimes.com/2017/11/12/arts/liz-smith-dead.html

Liz Smith was really nice. Her main hangout was the French restaurant Le Veau d'Or on E. 60th St. At the top of their menu it says, What goes on "ici'"stays "ici,"unless Liz Smith says otherwise

So other UK readers don’t double-take like me, our Liz Smith died last December.

it got me too

Liz Smith was a huge formative influence on my writing and voice. RIP.

Incredibly niche, but Bill Cashmore. Best known for playing The Man and The Piemaster on Fist of Fun, also a couple of characters on Knightmare.

Edward S. Herman, Noam Chomsky collaborator (Manufacturing Consent etc.)

Hall of Fame infielder Bobby Doerr, at 99

https://www.boston.com/sports/boston-red-sox/2017/11/14/red-sox-great-bobby-doerr-dies-at-99

Keith Barron, most famous for Duty Free but has all the screen credits you'd expect from an actor of his generation (Doctor Who, Casualty, Dub Dob Dee etc).

http://www.bbc.co.uk/news/entertainment-arts-41998040

I know him best as Dennis Potter's Nigel Barton

A few Dennis Potter plays too. Always liked him tbh.

(xp)

Vote Vote Vote for Nigel Barton is one of them annoying blocked by BBC Worldwide on youtube, and not available on i-player things that makes me want to stop paying these arseholes the license fee.

Lil Peep, 21

Dik Mik

https://fullinbloom.com/michael-dik-mik-davies-of-hawkwind-dies/

Oh no! RIP Dik Mik.

https://www.youtube.com/watch?v=OFStpnPSdVA

Voice actress Tsuru Hiromi, most famous for voicing Dragonball characters for over 30 years, but also appeared in Macross, Ranma, Trigun, Metal Gear games etc etc

Salvatore Riina

RIP self made businessman and an important employer in Italy's poorer southern regions

Malcolm Young of AC/DC. RIP.

Azzedine Alaia, fashion designer, 77.

;_; Malcolm ;_;

Percussionist - composer Ben Riley, best known for his work with Thelonious Monk.

:(

His first gig with Monk was at the Royal Festival Hall in London, after he barely even knew he was in his band, Monk told him to get a passport. I remember this from youtubing loads of Monk interviews one night.

Ann Wedgeworth, most known for Three's Company (I associate her with Scarecrow; she was also in Demme's Citizen's Band).

http://www.usatoday.com/story/life/people/2017/11/18/threes-company-actress-ann-wedgeworth-dies-83/877879001/

Bonnie Flower, musician (of Wendy & Bonnie fame)
http://www.legacy.com/obituaries/sfgate/obituary.aspx?n=bonnie-flower&pid=187273489

Wendy Pepper from PROJECT RUNWAY's first season

http://ew.com/tv/2017/11/17/wendy-pepper-project-runway-dead/

the hell? wow

apparently stage 4 cancer :/

rip, i love that season of PR so much

Charles Manson

http://m.tmz.com/#2017/11/19/charles-manson-dead-at-83/

he lived long enough for someone to post a "bye, felicia" gif re: his health a few days ago