Things You Just Don't Care About

there was a special awful feeling when hearing a group of young men singing "say it ain't so" at the top of their lungs in the next room. at least, there was back when i was a younger man. not sure if that still happens. and i used to love that song!

Guys who turn up to house parties with a guitar and start playing wonderwall obviously need to be jailed indefinitely

I'm only ever around men in a group at work, and they mostly aren't young.

I love the NHS as much as the next britisher but 'clap for carers'? c'mon lads

fucking joke.

i have a 1950s book abt "the state of music now" which at one point argues that the wide availability of of high-quality high-fidelity professional classical music on LP means that the desire for amateur performance of every kind will seoon die (implied: this will be a bad thing, bcz it cuts music off from its needful roots = ppl who don't yet know how to make it properly trying it out in public)

in fact very nearly the exact opposite happened = an upsurge on a world-historical scale of self-taught musicians playing music of the quality they aspired to and enjoyed, at one another (it's called rock music)

― mark s, Wednesday, March 25, 2020 3:14 PM (yesterday) bookmarkflaglink

What is the name of this book? I want it.

PE with joe wicks? fuck off

tbh I think Flavor Flav is back in the fold

I love the NHS as much as the next britisher but 'clap for carers'? c'mon lads

Worse things than the clap right now I'd imagine.

the slow clap, for sure

Mr. Snrub it is called

THE NEW MUSICAL COMPANION, being the twenty-second edition of The Musical Companion (revised & brought completely up-to-date, 1957), edited by A. L. Bacharach (VICTOR GOLLANCZ LTD, LONDON)

the musical companion was first published in 1934, with new edition annually: 1957 being the year of revision and updating, hence "new". almost all of it is a detailed and fairly orthodox guide to classical music (how a sonata works, who glazunov was etc, orchestras past and future -- it has a page on theremins etc -- and stockhausen gets a one line mention). the section on the effects of radio and gramophone is just a page long right after the mention of stockhausen, but it's simply expressed and exposed by its position and hence very memorable.

there's also a long and (to me) very interesting essay at the end by ERIC BLOM (once upon a time a famous critic, editor of Grove etc) about (classical) performance and (classical) listening, which also briefly discusses how the gramophone is changing things. blom doesn't write as if he knows any other kinds of music exist really (also pp 705-736 have been bound in upside down lol).

Every single thing Dylan has done since 'Desire'

otm

kelp!

(i just don't care abt it)

kelp me if you can i'm reddish brown

lol nice

Whatever the fuck Tiger King is

2nded

i saw some of it. it just seems sad and gross and exploitative on all fronts.

Black pepper. Chilies, hot peppers, sweet peppers (green, red, yellow) - sure. But ground black pepper? I barely use any of it when I'm cooking, and never add it to anything after. It just makes me sneeze or gets caught in my throat and doesn't make anything I cook taste better. And when they offer it on salads at restaurants? Why? Practically useless compared to salt.

(Also, co-sign on Tiger King. I think I get the idea based on a single screen shot and title and don't need more.)

it seems that you do care about black pepper! you just don't like it

Hmm, fair point.

way to ruin the entire thread KARL

black pepper sauce is one of the best sauces tho

don't care!

;) no, jk, i do care, i do

https://img.discogs.com/JRN7q1MqwRI5vjHV_L017HPI_xA=/fit-in/600x593/filters:strip_icc():format(jpeg):mode_rgb():quality(90)/discogs-images/R-3535-1487971792-8284.jpeg.jpg

i love black pepper but that should probly go on the I Love Black Pepper board

xxpost You mean like in Szechuan cooking? I don't mind Szechuan peppercorns, I guess.

I was going to defend black pepper, but I've been using a peppercorn mix (black, white, red) for such a long time now, I'm not sure what plain black pepper tastes like

like angry shit

yeah, i don't get how black pepper with salt became the default table setting. I have to force myself to use it. I much prefer any other pepper.

Black pepper is a delight and I put it on everything!

^^^

Pliny also complains, "There is no year in which India does not drain the Roman Empire of 50 million sesterces", and further moralizes on pepper:

It is quite surprising that the use of pepper has come so much into fashion, seeing that in other substances which we use, it is sometimes their sweetness, and sometimes their appearance that has attracted our notice; whereas, pepper has nothing in it that can plead as a recommendation to either fruit or berry, its only desirable quality being a certain pungency; and yet it is for this that we import it all the way from India! Who was the first to make trial of it as an article of food? and who, I wonder, was the man that was not content to prepare himself by hunger only for the satisfying of a greedy appetite?

— Pliny, Natural History 12.14

Pliny notm

Side note: Greek and Roman philosophers were a pretty ascetic group on the whole. They did a lot of moralizing about cookery in general and tended to frown upon anyone wanting food to be tasty or wanting a highly varied diet. Even Epicurus, who bestowed his name on epicureanism, counseled a very simple and moderate diet, but on the grounds of health, not morality.

pEGGper, like a bird's egg!

I was listening to a Epicurus discussion on the wireless the other week. Was impressed that he was quite accurately imagining atoms and matter at a subatomic level and stuff.

as the crow flies...

lol

There's a chapter about black pepper in the book "Eight Flavors: The Untold Story of American Cuisine" (which is a fascinating, fun read). It specifically cites an American who, searching for an alternative supply of spices post revolution, discovered a secret source of pepper in Sumatra and became massively wealthy (one Jonathan Carnes, a Salem, MA captain who sailed there in 1795 and brought home 100,000 to 150,000 pounds of pepper that sold for 37 cents a pound and produced a 700 percent profit). There are stories about its preservative qualities; iirc they would fill every inch of the ship with pepper, including coffins, which not only kept the bodies intact but allowed them to ship back even more pepper. Found some more info here:

https://www.newenglandhistoricalsociety.com/jonathan-carnes-corners-pepper-market-1795/

i roast my black peppercorns like

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

and usually combine it with non-roasted ground pepper in whatever i cook, tastes very good, you should try it

woo wooooooo black pepper! Duhduhduh duh duh

Cacio e Pepe and carbonara are what really made me “get” black pepper, and I had a crazy ceviche dish at a Mexican seafood restaurant in LA that featured it prominently - I never put it in Mexican food because it just doesn’t taste right but it was so unbelievably good and necessary in that dish that I still pause and think about it longingly.

Pliny would have loved this place and would pick up his fair share of FPs

ukilxors would've dragged him for being a posho

I mean

"Hail to thee, Nature, thou parent of all things! and do thou deign to show thy favour unto me, who, alone of all the citizens of Rome, have, in thy every department, thus made known thy praise."

is the 'I would like to point put I have been otm in this thread" of its time

xp exactly :)

your protest vote; vote for who you’d like I don’t care

saturday night live
zoom