Monthly Archives: March 2008

TS01 – Fennesz/Jeck/Matthews “Amoroso”

7″ vinyl only
cut by Jason @ Transition
artwork and photography by Jon Wozencroft

Track list:

Side a: Fennesz/Matthews 3′ 34″
Side b Jeck/Matthews 3′ 24″

Am`o`ro´so
n. 1. A lover; a man enamored.

adv. 1. (Mus.) In a soft, tender, amatory style.
Charles Matthews plays the Grand Organ in York Minster, during Spire Live [http://www.spire.org.uk] on 20th January 2007. This release is a homage to Arvo Pärt…
Arvo Pärt is often identified with the school of minimalism and more specifically, that of “mystic minimalism” or “sacred minimalism”. He is considered a pioneer of this style, along with contemporaries Henryk Górecki and John Tavener.

About the players:
Charles Matthews: “I felt you were pure music, not human flesh, music through time, music played from the Universe, without boundaries.” [an audience member, July 2007] Born in 1966, Charles Matthews studied at the Royal College of Music, London, and was an organ scholar at Trinity College, Cambridge. His teachers have included Beryl Tichbon, Gwilym Isaac, David Pettit, Patricia Carroll, Nicholas Danby, Charles Spinks and Dr Richard Marlow.

Charles pursues a varied career as pianist, organist, composer and teacher, performing and broadcasting for radio and television within the UK and internationally. He has won numerous awards, perhaps most notably the first prize in the 1999 Franz Liszt Memorial Competition in Budapest. His recordings have been issued by Olympia, Priory, Guild and Touch; he is the organist for the Touch project, Spire, which also includes Christian Fennesz and Philip Jeck.

Christian Fennesz: Fennesz uses guitar and computer to create shimmering, swirling electronic sound of enormous range and complex musicality. “Imagine the electric guitar severed from cliché and all of its physical limitations, shaping a bold new musical language.” – (City Newspaper, USA). His lush and luminant compositions are anything but sterile computer experiments. They resemble sensitive, telescopic recordings of rainforest insect life or natural atmospheric occurrences, an inherent naturalism permeating each piece. He lives and works in Vienna and Paris.

Philip Jeck: Philip Jeck studied visual art at Dartington College of Arts. He started working with record players and electronics in the early ’80’s and has made soundtracks and toured with many dance and theatre companies as we as well as his solo concert work. His best kown work “Vinyl Requiem” (with Lol Sargent): a performance for 180 ’50’s/’60’s record players won Time Out Performance Award for 1993. He has also over the last few years returned to visual art making installations using from 6 to 80 record players including “Off The Record” for Sonic Boom at The Hayward Gallery, London [2000].

Philip Jeck works with old records and record players salvaged from junk shops turning them to his own purposes. He really does play them as musical instruments, creating an intensely personal language that evolves with each added part of a record. Philip Jeck makes geniunely moving and transfixing music, where we hear the art not the gimmick.
7″ vinyl was the quintessential format for popular music. Today, it is an undervalued and mostly promotional medium, used as a fetishistic signpost to a time of musical authenticity and a “healthy” popular culture. It might seem like another retrograde step to launch a vinyl series just as the download format threatens to dominate, and indeed there is an element of “the rear view mirror”… the generation of Touch artists who grew up with vinyl [and cassette] still feeling a strong emotional attachment to it. This series is more than that… an overtly critical, non-digital statement is supported by treatments of audio work which cannot be applied to digital formats – the sonic texture, the use of a locked groove, the A & the B and the additional dimension of the visual counterpoint. As for the aspect of audience participation, we choose not to specify the RPM on the label, encouraging the listener to experiment with playback options and personal preferences. An attempt to make music that works at both speeds. The front cover might actually be the back cover…

Continue reading

Sinking of the Titanic… in The Sunday Times

colette no. 9

Touch Music has had 2 tracks published on a double cd by french superior fashion house, colette

Rosy Parlane – Atlantis [written by Paul Douglas]
Fennesz – Caecilia [written by Christian Fennesz]

Philip Marshall’s Bloody Mary

Simple is best.

2 parts vodka
3 parts tomato juice
A liberal splash of Worcestershire Sauce
5 jolts of Tabasco

In addition, freshly ground black pepper and a sliver of lemon are musts, as are celery salt and a stick of celery with which to stir – it needs to be stirred, and a spoon or a straw simply will not do, or so I am advised. Anyone who bolts on further complexities to this God of drinks must be shot.

To be drunk over ice, whilst wearing vintage Comme des Garçons and toasting dear friends in Antwerp and Berlin.

Vicki Bennett’s Burritos (stuffed with refried beans, jalapeno sauce, sour cream and spicy mexican rice, with a sideplate of lettuce)

Burritos stuffed with refried beans, jalapeno sauce, sour cream and spicy mexican rice, with a sideplate of lettuce

z’ev’s Bonistsa Grilled Sweet Goat or Lamb Dish with a Carrot Faux-pasta

Download recipe .pdf

Stephan Mathieu’s Linguine with Tuna Sugo

300g white tuna (natural/no oil or spice, dolphin friendly)
100g bacon (chopped in cubes)
500g cream (Panna)
a handful of salted capers (potted)
a handful of black olives
nutmeg
black pepper corns
sea salt
500g Linguine

Fry bacon in a pan, reduce heat and add the tuna, capers, grated nutmeg, crushed pepper and a proper pinch of crushed sea salt, let everything simmer smoothly for 2 minutes without letting the condiments become dry. Stir constantly.

Now add the cream and olives, churn, heat up for some seconds and keep everything simmering very smoothly with closed lid for 8-10 minutes (while the Linguine get boiled). Stir now and then, add some more pepper, the sugo should be nice and fluffy now and ready to meet the pasta!

Goes well with rucola and a balsamico, olive oil + mustard dressing.

Pascal Wyse’s Fried White-truffle Eggs

First you need to hunt down an Italian white truffle, tuber magnatum. For this you will need a dog that has been trained to get very excited at the smell of one. Pigs get excited, but they are harder to wrestle away from the treasure when they find it. You also need to know where to look, which is still a bit of a mystery to be honest (Plutarch decided they occur where lightning meets thunder, if that helps). To save time, buy one in a shop, at mind-boggling expense.

Really you should eat it as soon as possible, but if you can bear the wait, place the truffle in an airtight container in the fridge, accompanied by a few eggs and some unsalted butter out of its wrapping. Leave overnight and they will absorb a little of the smell.

Before you cook, bring the eggs to come back to room temperature out of the fridge. Melt some of the butter until it starts to foam a little, then add the eggs. You can fry them, but to preserve every bit of the aphrodisiac perfume, cover the pan and use a low heat. Serve on a hot plate, add salt and grate (using a truffle slicer or a potato peeler) enough tuber magnatum over them to disguise the fact that they are eggs.

Stick your head right over the plate, take a very deep breath through your nose, then eat.

Jana Winderen’s Great Grandma’s Apple Pie

“Since I was little my mother always makes this apple pie which she learnt form her father’s mother. Make sure you use enough apples.

Mammas farmors eplepai

250 gram smør
300 gram mel
1dl vann
200 – 250 gram sukker ( støs oppå)
20 epler
Smuldre smør med mel til grynete masse.

Bland inn vann, samle til glatt deig. Del i to og kjevle ut, en til topp og en til bunn.
Legg den utkjevlede bunnen i langpanne, også oppover kantene. Fyll pannen med epler som du har skrellt og delt i båter, eplene synker sammen så det er viktig at det er masse eplebåter. Stø over sukkert. Legg på toppen, deigen må være kjevlet nokså tynn. Stek på midterste rille i ovnen i 45 til 60 min på 200 grader Celcius ( til gylllen).
Kjøl den litt og sikt på melis.
Er god sammen med vaniljeis eller krem.
enjoy,
Jana Winderen”

[translated by Marta Dixon:

Great Grandma’s apple pie

250g margerine
300g strong white flour
1 dl water
200-250g sugar [to sprinkle on top]
20 apples[peeled and cored]
Crumble the margerine in the flour. Add the water, then knead the dough until it is smooth and firm. Divide the dough into two parts, one for the base and one for the top.
Roll one part into a square, big enough to cover a baking tin, including the sides.
Cut the apples into segments and fill the baking tin with the apples. The apples will shring in the oven, so it’s important to use lots of apples!
Sprinkle the sugar on top.
Roll out the remaining dough until it is quite thin, then place on top of the pie.
Cook in the middle of the oven for 45-60 minutes at 200ºC (until golden).
Leave to cool a little, then sieve icing sugar over the pie..
Serve with vanilla ice cream or whipped cream.
enjoy,
Jana Winderen]

Hildur Ingveldardottir Gudnadottir’s Drone Bread (Sourdough Rye Bread)

This is a very simple but time consuming recipe. you do not have to “keep the starter alive” in your fridge, like with many other sourdough recipes.
1/2 l rye flour
1/2 l water

step 1.

mix the flour and water and let the “porridge” stand in a bowl with a plate on top in room temperature for 36 hours. after that time there should be a sour smell sneaking out from the bowl (don´t worry it´s not that bad!). this “porridge” is the “starter” of the bread and will lift the bread.
1 1/2 l rye flour
1/2 l water
a little bit of salt

step 2.

mix the rest of the rye, salt and water to the porridge and knead it with everything you´ve got (the dough is pretty massive). the dough also has a tendency to be a bit wet so it´s good to have extra rye on the side to spill over the dough.

step 3.

split the dough into 2 parts and place in 2 buttersmeared bread pans.
let the bread rise for 5 – 6 hours.

step 4.

heat the oven at 175°C

step 5.

bake the bread for 2 hours, but take the bread out of the pans for the last 15 mins so it will be well baked on the sides aswell.

step 6.

let the bread stand for a while before you attack it with a knife (preferrably 24 hours – but i can never wait that long myself….) the bread will be a bit wet in middle for the first day or so, but don´t panic – that is very normal. unlike many a bread this one gets better as it´s gets older. i recommend toasting it and putting some dijon mustard and cheese ontop.

Stephen O’Malley’s AXA9LING’s Edemame Humous of the Gods

1 bag frozen shelled edamame
2 tbs peanut oil
1/4 cup canola oil
1/4 cup seasoned rice vinegar
1/4 cup rice vinegar
salt & pepper
3 scallions
chunk of fresh ginger, chopped

Boil the edamame for 4-5 minutes, then drain.
Put the scallions and ginger in a food processor and mince very fine.
Add the rest of the ingredients and process until smooth.
Add more rice vinegar, salt and pepper to taste

The original recipe has much more oil but I don’t think you need it.
If the hummus is too thick without the oil, add a little water.

Phill Niblock’s Bean Soup Ei Style

Two boxes (or bags) of beans, preferably different, soaked overnight and drained
Garlic, chopped or crushed, browned in olive oil, one head / large several onions, chopped fine and browned as well

Sweet peppers, various colors, chopped and browned
Mushrooms, chopped and browned
Carrots, six to ten, chopped to bite size pieces
Other vegetables – broccoli, zuchini, tomatos, etc

Make as vegetarian. in a separate pot, fry chopped bacon. add soup to this pot to make a meat version.

Cook beans and browned vegetables for several hours (say 6), add other vegetables one to two hours before first serving.

Charles Matthews’s Norwegian Trout

In a large pan heat 3 cups of water, ½ cup of salt and 1 cup of vinegar (we go for white wine vinegar). When it comes to the boil, add the fish, remove from the heat and leave to stand for 15-20 minutes.

That’s it!

Mike Harding’s Roman Army Spelt Tin Bread

Ingredients:

500g spelt flour
1 tsp sea salt
3 tsp olive oil
1 tsp honey
15g fresh yeast (if available)
400ml warm water

Method:

1. Place the flour in a large mixing bowl.
2. Blend the yeast into half the water and roughly mix into the flour.
3. Dissolve the salt in the remaining water and add to the flour, followed by the oil. Knead for 15 minutes.
4. Leave the dough dusted with flour and allow to rise in a warm place (best covered with a towel to avoid draft) for 20 to 25 minutes.
5. Divide the dough into two large greased bread tins.
6. Preheat the oven to 180C, 370F, Fas Mark 5 and bake for 40-45 minutes.

Tips:

Spray the dough several times with water to make a nice crust.
Take the dough out of the tin and leave to cool down, otherwise bread might go soggy.

BJNilsen’s Jansson’s Frestelse (Jansson’s Temptation)

Ingredients:

for 4 persons

8-10 Potatoes
2 Big onions
2 tins of anchovies (100g each)
3dl cream
breadcrumbs
2ms Butter

How to make:

put on the oven to 225°C
cut the potatoes in the shape of fries
chop the onions in rings
smear a pan suitable for the oven with butter
place a layer of potatoes in the bottom of the form, mix onions and anchovies in the middle and then place a final layer of potatoes on top
pour in half of the cream
spread a thin layer of breadcrumbs over the top
after 30min pour in the rest of the cream
the temptation is ready when goldenbrown and the potatoes are soft.
add salt and pepper after your own taste
Gratinate for 30-45 min 225°C

This is mainly served on a smorgasbord but can be enjoyed at any time. Should be eaten with a cold beer and a few shots of brännvin.

atmospheres 2 | 13th March 2008

atmospheres 2 takes place at The Museum of Garden History in London, from May 8th to May 12th 2008, with an introductory talk on March 13th [Royal College of Art, Jay Mews, London SW1]

An introduction to Hauntology. A sound seminar by Jon Wozencroft
6pm, Performing Arts Lab, Stevens Building

If you consider everything from self-help books to the philosophy of Adorno, it is clear that the driving pattern of the moment is towards personal reinvention. What is “faith in the future”? An early Easter celebration. All welcome!

Mika Vainio’s Woodman’s Horsemeat

(for two persons) cut 1 kilogramm of raw tender horse filet to thin slices.place on a large plate and spread sea salt,black pepper and olive oil between every layer of meat.store in a fridge overnight.serve with salad and boiled potatoes

(This was the first recipe included, and since the idea was originally his, huge thanks to Mika are due)

Rare London Live Date for Rosy Parlane | April 6th 2008

Sunday April 6th 2008
@ Ghost Club
Catch, 22 Kingsland Rd, Shoreditch, London E2 8DA, UK

Rosy Parlane plays a rare London date after his live appearance at the Qwartz Awards in Paris on April 4th

Live Dates Spring 2008

Friday March 28th 2008
Plains @ The Wine Cellar (First show since June 2007)
Auckland, New Zealand

Thursday April 3rd 2008
@ Qwartz Awards
Black venue: Maison des Métallos, rue Jean-Pierre Timbaud, Paris 75011 (Metro Couronne), France

Sunday April 6th 2008
@ Catch
22 Kingsland Rd, Shoreditch E2 8DA, London, UK

ghostclub