I don't know if any of you are following the story of this super rare Velvet Underground acetate, but the bidding is up to 106 grand with four days left! I'm winning right now, but I'm expecting to lose out in the end.
There was a pretty weird comment somewhere down there about Sactown mag that was semi-calling me out or something. I havent' read it (or even seen it) yet so I can't really say anything. Corti's doesn't sell it. I'm not sure who does.
Joanna Newsom was fucking amazing, or course. I guess both her shows in SF are sold out so hopefully she'll add another one.
The really earth-shaking news (for me) is that I made bagels this weekend. At around eight on saturday night I had the brainstorm that rather than constantly lamenting the lack of good bagels in Sac I could just make them! I had all the ingredients on hand and by 11pm I was stuffing them down like nobody's business. I used the Joy of Cooking recipe, but I want to try different ones. They are small, they are funny looking, and they're not as dense as I'd like them to be, but they're better than the bagels you can get around here. I thought that boiling them would be scary and they'd fall apart or something, but once I figured out to just drop in a couple at a time (the Joy of C makes it sound like you dump them in all at once but they expand like crazy!) I was OK.
Also, I bought a giant pork shoulder at the farmer's market this weekend. Does anyone have any ideas about what I should do with it (and don't be rude!)?
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one of my fave things to do with a pork shoulder is just simply season it well with whatever you want, just s&p will work, cover it and put it in a low oven (3-325) for 2-3 hours or so depending on the size. If you ain't sure just keep on checking it from time to time 'til it melts around the fork-like. Then you can just pull the meat apart and use for all kindsa stuff: carnitas-like, bbq-like.
Or, make chile verde with it. cube it up and brown it and put in like some cumin (if you like it) and s&p, then some onion and garlic and a chopped poblano (if you're not lazy you could char and peel it first). Cook it up for a while then grind up some tomatillos (boil first if fresh) and a couple serranos and add all that to the meat and simmer for an hour or hour and a half or two.
Then check for the meat is soft, check for the salt, have a lime on hand and add some of that if it needs it (prolly does) and stir in some cilantro at the end and you should have some tasty stuff.
jd
I saw Sactown mag at Long's Drugs.
hey b--
On a related note to the velvet underground record, I would highly recommend the music geeks (cough-smiller) in sac immediately go out and purchase the new "love is love" comp on mississippi records. It's about a ten-thousandth of the price and is beautiful, as are all their records.
Have you tried romanesco yet? It's a delicious vegetable that's been everywhere here in seattle markets, must be some new hype surrounding it. It's sort of the good part of cauliflower. I'm thinking about preparing it as a screen saver. Hope things in sac are good. I hear you may have a new traveling chef settling down in your area, which makes me a bit jealous, but not enough to move back. Take care and good luck bidding!
aaron
I second chile verde. Chile verde and sharing with gbomb. Tis the season, my friend.
I can't get over the childish response to the bee's review on the sactown mag blog. I don't think I want to support them.
Speaking of people I don't support, Heather Fargo knows planning better than experts. Maybe Micheal Brown helped her plan the Natomas sprawl on floodplain.
http://www.sacbee.com/101/story/86422.html
gbomb
Hey Aaron!
Not sure what the 'Love Is Love' comp is all about, but Mississippi Records rules so I'll keep an eye out. I listen to that Last Kind Words record tons! It's rad that they're tied in to this VU thing.
"Don't you let nobody..."
"TURN YA ROUND! TURN YA ROUND!"
miller
Making bagels at home is fun. I haven't done it in a couple of years but it produces a tasty bagleicious treat and the cost can't be beat.
The bagel scene here definitely went downhill after Bagful of Bagels closed.
and where the hell is the Midtown Monthly? I went scouring around for it to savor the joy of seeing my name in print, but was denied this simple ego-blasting pleasure by the lack of MM in a variety of likely downtown/midtown locations.
is the new one at least at tower?
thanks for the pork shoulder recs. i will probably go with the chili verde
the traveling chef may be permanently traveling here? he should start a restaurant. i think it would flourish in sac.
Grind up:
a packet anato seeds
two tbs. cumin
six allspice berries
couple cloves
tbs. black pepper
one habenero or two
as salt
then blend with:
squeezed the juice of four oranges, and two limes
large splash of white vinegar
tequila
Chop into two - three inch pieces
marinate over night
(wrap in banana leaves if you're fancy) 'seal' with foil in a baking dish.
cook at 275°F for four-five hour. It should shred apart at that point.
serve with grilled buttered scallions and jalepenos, lime, and tortillas.
I wouldn't suggest trying to cook this in the ground on 19th Street.
The Bella Bru bagels at the co-op are really good.
Take it from me. I know my bagels!
this recipe is written by someone in the tribe...and it is for montreal bagels!!!
http://splendidtable.publicradio.org/recipes/bread_bagels.html
-greg
Yup, the travelling chef is planning on making Sac his home after he finishes this next round of winter dinners. How awesome!!! He should totally open a restaurant and do cooking classes as well.
I'll have to write about him for MM (if he wants me to). Greg, you're the best!!! Smiller and I were talking about how our next step would be to build a woodburning oven with a conveyer belt so that we could make Montreal-style bagels at home, and now we have the recipe so we can get started.
The Cooks that i hang with at Benimaru take pork shoulder and hang it over a BBQ and smoke with soy sauce.Then they let it dry and later dice it up for ramen.When i`m really drunk they set me up with the burnt crispy sides w/ dab of korean miso & some cucumber pickles(asian style)..Soul Food eastern style...Smitty might remeber choppin` that down on that at my weddin`..But the absinthe drinkin` afterwards and the fun taxi ride home makes some pork shoulders forgetful.Talkin` about absinthe--i was in that bar last night belting out songs and seriously getting drunk with an owner of a japanese live house.Exchanging name cards and a look at my gaijin card always brings up...judea desu ka??Then he launch`d in how the japanese are one of lost tribes.But aren`t we all!!!It starts with shinto and it`s all real crazy!!But we wrote it down sloppy drunk and if i didn`t spill sake on my camera at sumo braken` it--You`d see a cool picture of drunken eigo,nihongo,judea and shinto that revelated itself with echo and the bunnymen and free glasses of sho choo.I came home sloppy drunk but was a good mensch passing out quickly.This morning i laid about deciding to do absolute nada but my wife called me a putz.Ay Ay Ay the silence was golden....Take Care jay
despite all the fancy schmancy, I still say just s&p and slow roast is sometimes the best thing.
jd
yea, it's some kind of piba. My old bosses wife is from Oaxaca, and that's basically how she told me to make it.
Oh and think there's garlic in there also.
I can vouch for the awesomeness of Skipper's pork recipe, tho' it doesn't touch his ability to make chicken taste like delicious, delicious ham. liv
>I don't know if any of you are following
>the story of this super rare Velvet
>Underground acetate, but the bidding is
>up to 106 grand with four days left! I'm
>winning right now, but I'm expecting to
>lose out in the end.
Wow, thanks for posting the ebay link to that VU acetate auction. I liked the story of how it was found and the Q&A posted on the auction page. I wonder if or when the buyer will release it as a boot...
Love,
Larry Curly Moe Tucker
Cut and pasted from the VU auction (re: smitty's bid):
Cancelled: US $126,204.13
Explanation: your bid is high and your feedback is low. Please contact us before bidding.
No wiener art for you!
Love,
Larry Curly Moe Tucker
that sucks that you did a fake bid. the guy who found it seems cool and i hope he gets a lot for it. it's a rad piece of music history and it would have gotten thrown away if he hadn't bought it. that makes me think all the other bids must be fake, too
I read an interview with the dude & he was saying he wasn't getting too excited about the amount it's reached because he figured a lot of the bids were fake.
-miller
FYI, Demonoid has the Velvets Acetate:
http://www.demonoid.com/files/details/562722/1899252/
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