Posts by Simon Grigg
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Neat collection of AK79 related stories from RNZ (and yes I'm somewhat biased by inclusion).
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Talking of Frankie, reasonably pleased with this ( and far too many other 12" singles) today at Disk Union in Shibuya.
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Hard News: Friday Music: The Godfather…, in reply to Gareth Ward,
And this with Morales is probably the greatest house tune ever. Probably.
It's up there. I love the breakdown at 4.58, where it drops into a slo-mo Move Your Body rhythm. It was also the record that signalled that not all house records needed to be 118bpm+
Just wonderful.
I love this too:
http://www.redbullmusicacademy.com/lectures/frankie-knuckles is a great fairly recent two hours with this wonderful man (who I was lucky enough to meet twice).
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Frankie ...
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Hard News: Friday Music: Electric Dreams, in reply to Ross McA.,
JPSE. I was a fan and took this photo at the Gladstone in 1986. They put on a good and colourful show.
Just a quick note that we have added a bunch of Ross’ shots to the JPSE page, taken at the Gladstone and Chippendale Hall
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Feed: My Life in Curry, in reply to Oliver Woods,
Now I live in Kuala Lumpur, I am even more blessed with amazing curries.
One of my joys in Malaysia are Indian breakfasts. And just the way you can wander most anywhere and find a hole in the wall serving soul-stirring black pepper chicken or a delicious murtabak.
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Hard News: Friday Music: Electric Dreams, in reply to Danielle,
ETA I just can’t seem to get into anything without a reasonable amount of four on the floor, lately. I’m getting shallower as I get older!
Not sure why this is a problem ...
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Feed: My Life in Curry, in reply to Russell Brown,
Ahem. Pepper. Which comes from the subcontinent. Including long pepper, which the Romans knew about. It was largely displaced by the more effective South American chilli pepper, but it’s not true that the Indians didn’t have a way to make a hot dish.
Nor the Malays, various peoples of what is now Indonesia (including the so-called Spice Islands), Southern parts of China and Thailand.
One of the most extraordinary chilli dishes I’ve ever had is a Sichuan beef dish which uses combined star anise, cumin and cinnamon as a baked paste on the meat. It somehow anaesthetises your mouth for a moment of two and as it wears off the chilli bites. I’m told that before chilli was used, pepper provided the heat attack required to complete the experience.
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Feed: My Life in Curry, in reply to Bart Janssen,
The first is that the receptor for capsaicin gets down-regulated when you eat capsaicin. So if you eat a bit of chilli you feel the heat/burn, but next time you will feel less burn, and the next time even less. You really do become acclimatised to curry heat. And if you don’t eat chilli for a month or so you lose that acclimatisation.
Happens to me everytime I spend time away from Bangkok (mostly in NZ). I lose that tolerance fairly quickly and it takes a few streetside meals to recover it when I return. The folks who own the local formica tables on the street joint up the road always take great pleasure observing watching my tears from what is, to them, a standard Yum Kau Moo Yung or Larb Gai.
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Feed: My Life in Curry, in reply to Leopold,
I agree. All of this strutting and posing over who can eat the hottest chillie/curry is wearisome. What happened to actually tasting the food
When properly used, chillies and heat can be an awesome aide towards tasting the food.
