The Mystery Gig Of Wonder

[catherine]

Would it be cheaper for him to travel by DHL?  :mrgreen:

[catherine]

I know there were some CRS Cambridge Rock Festival announcements being made on the ARFM Soundscapes show 3pm-6pm today - did anyone catch them?

[Mooncat]

From what I recall TBE mainly retired from live work, with both Frost* and IQ due to family commitments and his new job. I reckon the odd gig here and there is much more 'doable' and therefore we're more likely to see him than anyone else.

[gav]

good point mooncat, plus, if TBE can give up enough of his time to record something like the dividing line he should be able to do a one off show

[gav]

Yeah Alex is gone.



 :mrgreen:

Mmmmm... compurhythm...

[gr8gonzo]

Yeah Alex is gone.



 :mrgreen:

Mmmmm... compurhythm...

Where's the da da da da da gone?

[gav]

Yeah Alex is gone.



:mrgreen:

Mmmmm... compurhythm...

Where's the da da da da da gone?

Oh...I've stopped da da da da da

[gav]

did jem ever actually find in the air tonight?

[Pedro]

Judging by the video clips (and assuming that TBE wouldn't miss the opportunity), the recording of the drums for TDL appeared to involve a bunch of his students, particularly the clips showing the kit setup.
it would be so cool to include such 'real world' practical examples in the course.

I'm not saying this means TBE didn't give up any time (those wonderful rhythms didn't work themselves out!), just that the time to travel and rehearse (prolly more than once) and then travel and perform has to be way more, even for a one-off show, doesn't it?

But, if we are lucky enough to get a gig this year, no-one will be happier than me to see TBE in the beat seat.

[gav]

I totally agree Pedro, what a truly magnificent thing it would be.

While we're on the subject, whatever happenned to Jowitt?

[Brom]

Incidentally, ..................here's a great recipe for Kedgeree  

Ingredients
50g butter
1 medium onion , finely chopped
3 cardamom pods, split open
¼ tsp turmeric
1 small cinnamon stick
2 fresh bay leaves or 1 dried
450g basmati rice
1 litre/1¾ pints chicken stock or fish stock, ideally fresh
750g un-dyed smoked haddock fillet
3 eggs
3 tbsp chopped fresh parsley
1 lemon , cut into wedges, to garnish

Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1?2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

[Nellie]

Incidentally, ..................here's a great recipe for Kedgeree

Ingredients
50g butter
1 medium onion , finely chopped
3 cardamom pods, split open
¼ tsp turmeric
1 small cinnamon stick
2 fresh bay leaves or 1 dried
450g basmati rice
1 litre/1¾ pints chicken stock or fish stock, ideally fresh
750g un-dyed smoked haddock fillet
3 eggs
3 tbsp chopped fresh parsley
1 lemon , cut into wedges, to garnish

Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1?2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

Magnificent recipe, thanks. I don't eat fish  :|

[gav]

i shall have to try that very soon indeed

[catherine]

Brom, you are obviously a man of prodigious appetite. That recipe makes a HUMUNGOUS amount!

[gav]

still, it wouldn't make enough to feed everyone on the forum