Monthly Archives: July 2010

Angeline Evans’s Macaroni and Cheese with Portabella Mushrooms (or The Art of Perfecting the Béchamel Sauce)

16 oz. elbows pasta (whole grain, basic, gluten-free, whatever you like). Cook pasta per packet instructions, drain and place in greased baking dish.
16 oz. grated cheese, any kind, but at least 3 types (preferably 5) to make it interesting, e.g. extra sharp cheddar, colby jack, mozzarella, etc… Whatever you do, DO NOT USE VELVEETA! I buy the cheese in bricks and grate it myself.

A few good-sized portabella mushrooms. Chop into pieces. Brown mushrooms in a separate pan with BUTTER for a few minutes till mushrooms impart smoky fragrance, but before they turn to mush. Add cooked mushrooms to the baking dish with elbows pasta.

Pre-heat oven to 400˚F in bake mode.

To make the cheese sauce or béchamel, you’ll need:
8 tablespoons butter
6 tablespoons flour
4 to 5 cups of milk (warm in microwave for a few minutes)
salt and pepper
parsley (handful, chopped)

Melt butter over low heat in saucepan. When butter is melted, add the flour. Stir and blend flour/butter mixture over low heat for at least 5 minutes till lumps are gone, and mixture has a slight hint of nut brown color. It is important to thoroughly cook the flour, but not burn the whole thing. Once mixture is well blended, GRADUALLY add the warmed milk a little bit at a time. Keep stirring over low heat. Get rid of lumps before adding more warmed milk. This is essentially your classic white sauce (béchamel) base.

Once all the milk is added and mixed, add grated cheese. Stir till cheese is all melted. Season with salt and pepper. Add parsley. Now you have your doctored-up cheese sauce.
Pour cheese sauce over cooked pasta and mushrooms. Sprinkle in a tiny bit of paprika if you like. Bake in oven uncovered for approximately 30 to 35 minutes. Remove from oven before cheese gets burned.

Fennesz announces rare North American tour

Fennesz embarks on a rare North American tour this Autumn. Kicking off in New York on September 4, the tour takes in most major cities, including Seattle, San Francisco and Los Angeles as well as one date in Canada. Further details can be read on www.tinymixtapes.com and www.exclaim.ca.
4th September 2010
@ Le Poisson Rouge, New York City – double bill with Soap&skin
5th September 2010
@ The International House, Philadelphia
20th September 2010
@ Middle East, Cambridge, Boston
21st September 2010
@ Sonic Circuits Festival, Washington
22nd September 2010
@ Littlefield, New York
23rd September 2010
@ Empty Bottle, Chicago
25th September 2010
@ Decibel Festival, Seattle
26th September 2010
@ Western Front, Vancouver
28th September 2010
@ Swedish American Hall, San Francisco
29th September 2010
@ Center of the Arts – Eagle Rock, Los Angeles
30th September 2010
@ Emo’s, Austin
www.fennesz.com

Robert Sandall

It is with sadness we read of the death of Robert Sandall. Robert presented Mixing It on BBC3 with Mark Russell until it was axed in 2007 and transferred to ResonanceFM.
Robert interviewed all the members of Spire for the special broadcast of Spire: Live at Leeds in May 2006.
He will be remembered for his enthusiasm, obvious love for the work and his professionalism. You can read more about him here on the BBC Radio 3 website.
On 2nd August 2010, the Guardian printed a full obituary, which can be read here.

Randy Gibson’s Peach Tea Julep

2 oz. (60 ml) Tea Infused Bourbon
3/4 oz. (25 ml) Simple Syrup
10 mint leaves
3 dashes Fee’s Peach bitters (or two slices of fresh peach)
Lemon Slice
Mint Sprig

To make the Tea-infused Bourbon add one strong black tea bag to every 8 oz (240 ml) of Bourbon (I prefer Buffalo Trace or Makers Mark for this). Allow to infuse for 4 hours, remove the tea bags and use. This will keep indefinitely.

To make the simple syrup mix 2:1 parts sugar to water and bring to a light boil. Turn off the heat and allow to cool – kept in the refrigerator this will keep for about a month.

To assemble the julep:

Muddle the mint leaves with the simple syrup and the bitters in a heavy glass. (if using fresh peach, muddle that here as well)

Top with half the Tea-Infused bourbon, stir well and add crushed ice to nearly fill the glass. Add the rest of the bourbon and give a stir. Top the glass off with more crushed ice.

Garnish with a lemon slice and a sprig of mint.

Enjoy on a warm porch with a good breeze and the sun shining.

Ash 9.1 | BJ Nilsen “Draught #1”

Ash International # Ash 9.1
Cassette only, in an edition of 500 copies.
Cover: ‘Dead Flowerz One’
The first in a series of six by SAVX.
Track listing
A: Live at the ICA, London, 17th May 2008 – 40:07
Recorded by Charlie Poulet
B: Live at Puzzle, Caen, 26th November 2008 – 31:50
Recorded by Anna Cruise
“Arrive early. Dress appropriately. Avoid excessive alcohol consumption. Tune up before and during the performance. Don’t be a statue. Avoid “dead air”. Be flexible. Learn to play through bad stage sound. Never stop part way through a song, no matter how badly you’ve screwed up. Be prepared to socialise and mingle with the audience members. Have fun.”
Buy BJ Nilsen “Draught #1” in the TouchShop
www.ashinternational.com
www.bjnilsen.com

Ash 8.9 | Joachim Nordwall “Ignition”

Ash International # Ash 8.9
Cassette only, in an edition of 500 copies.
This release will appear as a compact disc later in 2010.
Track listing
1: I am the Beginning of Every End
2: Slow Motion Broadcast
3: My Skull is a Breathing Fire
4: Dead Air
5: My Face Appeared on a Black Screen (Then Disappeared)
Received and recorded in Brooklyn, Chicago, Gothenberg and Stockholm between 2006 and 2010. Equipment used: analogue synthesizers, effects and computer. Programme repeats on both sides. This cassette was mastered by BJNilsen. Joachim Nordwall runs iDEAL Recordings and is a member of Skull Defekts and Alvars Orkester.
Buy Joachim Nordwall “Ignition” in the TouchShop
www.ashinternational.com
www.idealrecordings.com

Ash 8.8 | Thomas Ankersmit “Live in Utrecht”

CD in Jewel Case – one track, 39:18
Photography by Alexandra Leykauf

Track listing
1: Live in Utrecht, 39:18
Recorded on November 17th 2007 at Rumor, Utrecht, Netherlands.
Thomas Ankersmit: Serge analogue modular synthesizer, computer, alto saxophone. Pre-recorded saxophone and reel-to-reel parts composed by Valerio Tricoli, with source material by Ankersmit.
Mastered by Denis Blackham at Skye.
We are proud to announce the release by Thomas Ankersmit of his concert performed in Utrecht late in 2007. Here is some info about Thomas, who has no other solo CDs available at this time… in fact, Live in Utrecht is his first official CD album release.
Thomas Ankersmit is a 30 year old saxophonist, electronic musician and installation artist born and raised in the Netherlands and now primarily based in Berlin who combines abstract, intensely focused saxophone playing with hyper-kinetic analogue synth and computer improvisation. He also creates installation pieces that use sound, infrasound and “modifications to the acoustic characters of spaces” that disrupt the viewer/listener’s perception of the exhibition space and their presence within it. He frequently works together with New York minimalist Phill Niblock and Sicilian electroacoustic improviser Valerio Tricoli, and other collaborators, mostly for live performances, have included Tony Conrad, Maryanne Amacher, Jim O’Rourke, Kevin Drumm and Borbetomagus.
Buy Thomas Ankersmit “Live in Utrecht” in the TouchShop
www.ashinternational.com
www.thomasankersmit.net