Posted by me on Saturday, the 30th day of December, anno domini 2006 at 10:55 PM, local time.
Ok, so I was reading Pam‘s blog post about Her Trip to Ottawa, and What She Found There and decided I had to look up this Poutine substance which is all the rage up Nort’. And, not that anyone cares or would be at all surprised, but the standard mixture of french fries, cheese curds, and gravy does not sound all that appetizing. Gravy does not go on cheese. That’s just the way it is.
However, reading further (on good old wikipedia), I discovered a variation that actually sounds quite good: Italian Poutine. Its just like normal Poutine, but instead of gravy (Gravy does not go on cheese, etc., etc.) you use spaghetti sauce, possibly with meat. That actually sounds quite excellent, and I may have to try it sometime.
One link led to another, of course, and soon I was on the wikipedia page about Bolognese Sauce, a variant (and possibly the original version) of the standard meat sauce they use on spaghetti. In this version, there is far less tomato sauce, and instead they first fry up the meat (not ground beef: minced beef! Seriously! Doesn’t that sound good in general?) in a olive oily / buttery / oniony / garlicy mixture, then add some white wine and reduce that for a while. Then you add a small amount of tomato paste and stock and simmer that for about 2-4 hours to get the meat to fall apart entirely. Right before you are done cooking it, add a bit of cream or milk.
I think it sounds fantastic, and I am thinking of trying to make it sometime soon here to see what it tastes like. I can only imagine that it will be excellent.
Tags: bolognese sauce, canadia, food, pam, poutine
From "That which need not be read"
Posted by me on Friday, the 29th day of December, anno domini 2006 at 2:47 PM, local time.
[Note: For those of you keeping track, I decided that the best way to procrastinate while still getting things done was to put off packing for a bit, then put off writing, then put off packing, etc. That way, everything can get easily procrastinated, but things still get done. Doesn’t seem right, somehow, but here I am.]
So, I was going to blog about this weeks ago when Pam mentioned to me that Carmen was on the television. Well, it turned out that it was but a song from Carmen and I was then urged to get out my CD and listen to it proper. And so I did.
Anyway, Carmen is a great opera. I would go so far as to say that it is one of my favorite operas. One of the few French operas I have on CD, and I cannot say that I agree with the way the storyline goes and ends up, but despite all this, still it is a fantastic opera. Solti’s conducting surely makes it even better. The singing is superb, and Ms Tatiana Trayanos as Carmen is most spectacular. It is quite odd, I must say, to find oneself singing along with a song written in French, with words I do not know or understand, written for a voice about 4 octaves higher than my own. But it is just such a compelling voice and song that you find yourself drawn in and forced to sing along.
Often when listening to opera I am dismayed, one way or the other, by either the overpowering orchestra or the orchestra that cannot be heard. In the recording I am pleased to possess, neither of these things has been a problem. The orchestra is brought forward and recessed at exactly the right moments for great effect and I can only assume that is in some small part Sir Georg‘s doing, as I have yet to have any such problems with any of his conductions.
In short, everyone must go out and buy this Opera (preferably a recording with Solti conducting) and listen to it nonstop for months on end until you too are in love with it as I am. I am sorry if this will take up a large part of your time; but really, you have no choice in the matter.
Tags: bizet, carmen, opera, pam, procrastination, solti
From "That which should be praised"