And available for download after the instance? For the slackers whose employers frown on streaming?
But only in bullshit Ogg Vorbis format.
I'm always excited to read the lineup on Ben's shows but I never get to hear them. Perhaps this time will be the exception.
I live in the area, and last week turned on my actual radio to catch it--no signal! All static! Grrr. I am only 25 miles away, and I can't even tune in? Then I just clicked on the "stream it" thing on KZSU, and lo, W-lfs-n's sexy adenoidal voice came streaming over my speakers, and sweet, sweet it was to hear the dulcet tones. I'll be listening tomorrow afternoon as I bake you cookies for dinner the next day (decided to make ice cream sandwiches). OMG. I just said that out loud in public. I should don my Japanese cherry blossom apron and take pictures of this spectacle of W-lfs-n-love and add them to the Unfogged pool.
You should publish the playlists. I liked most of the artists but can't recall them now.
Request for advice: I want to make this for dinner with W-lfs-n. How the fuck do you remove the backbone of a chicken and "butterfly" it? Goddamn my poor knife skills.
5. Three options:
1. Buy it from a butcher who will do it for you (preferred).
2. Find a supermarket which sells them ready done (in Britain you can do this if you're prepared to pay through the nose).
3. Do it yourself. It's a sod of a job. You need a heavy, razor sharp knife or cleaver, and you have to cut through the rib cage on both sides of the spinal column (just where the ribs are strongest!), rip out the spine, break the breastbone down the middle, and bend the bird open by brute force. There is no easy get round. You will cut yourself at some stage. But it can be done with sufficient willpower.
Best of luck. The recipe looks really good.
How the fuck do you remove the backbone of a chicken and "butterfly" it?
Those "Poultry shears" which came as a free gift with your knife set, and which you have always been wondering what the fuck they are for, are for this.
dsquared is right of course, but for those who got a cheap knife set (or bought their knives severally), such that none of the knives are robust enough for the operation described in 6.3 and there was no free gift as in 7, I have heard of people achieving a result with an electric carving knife. However, if you're tempted by this approach, I'd advise calling the ambulance before you start, to save time. And you still need something heavy and pointed for the breastbone.
7 is right. Any heavy duty kitchen scissors will do it, it doesn't have to be poultry shears [although they help].
I've done it with a knife a couple of times, too. Bigger and sharper the better.
Once it's opened up a bit, it's easy enough to flatten it by turning over and pressing down on the breast bone.
http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2006/05/24/FDGEQIU78N1.DTL&o=3&type=printable
6: A fourth option: ignore the recipe instructions and just buy two half chickens (your supermarket probably sells them like that) and arrange them in a spatchcock position. It will take slightly longer to cook, but the result will be indistinguishable.
I've done it with a knife a couple of times, too
This is actually the easiest way to do it, but assumes a) you know what you're doing and b) you have a proper knife
Once it's opened up a bit, it's easy enough to flatten it by turning over and pressing down on the breast bone.
The chicken breast, or the gaping wound in the palm of your hand?
Sweet music!
Have you got plenty of java and Chesterfield Kings?
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Once it's opened up a bit, it's easy enough to flatten it by turning over and pressing down on the breast bone.
The chicken breast, or the gaping wound in the palm of your hand?
Actually, that's from the Wikihow entry on coronary bypass surgery.
You don't need to have gotten poultry shears with your knife set. You can buy them for like $7. That's what I did. It's not really that hard an operation.
15: no, but I will be dancing in the streets.
Huh. Wow, thanks for the terrifying advice (W-lfs-n will attest that me holding a knife makes him wince). Either I'll just pop it in with the backbone and roast it longer, or run and get poultry shears.
You got room in your kitchen for one of these, Belle? 'Cuz it would make short work of that chicken.
21: Take a knife-skills class; I can vouch for this one. It's totally worth it.
Totally Gannalicious shit going down right now, y'all.
Holy crap, w-lfs-n, that Carbonara track was pretty good.
Yeah, every now and then I play something nice by mistake.
I was gonna say, you seem to have rectified that with whatever's on now.
That would be Osorezan's "All We Know So Far", from the album Mimidokodesuka. Osorezan, which actually consists of Chris Corsano, Jim O'Rourke, and Darin Gray, was somewhat hilariously identified as a band of "Japanese noisesters" by the guy who reviewed the album for KZSU, even though the names of the participants are on the fucking jewel case.
I tune in and it is Japanese (I think) jazz. Good stuff too. Sorry I missed the one dedicated to Emerson.
And here's Ben!
It was Japanese jazz, at least one third by participants (though probably less by mass)!
Ah, and now we have saxophones farting!
I'm not as keen on the squeak fart stuff. The structure is interesting but the sounds are not easy on the ear.
The labels that produced Ben's selections are weird too. Rune Grammofon, Cuneiform, etc.
Mostly this has been a very pretty set. *I* think.
The label names are great AND off-beat
B is right. These are some sweet pieces. Nice trumpet now. Still on Scarfnet?
Still on Scarfnet?
No, not anymore.
Check out the results from dinner with W-lfs-n (some also added to the deggofnU poo)l. Alas, I did not get poultry shears in time and so just roasted the whole damned chicken, but W-lfs-n was obliging and carved it up real nice (I merely watched and then ate one of the oysters and the short end of the wishbone). Chicken accompanied by glazed fingerling potatoes + chives, and roasted brussel sprouts. A nice rose' wine. Dessert, blueberry crumb bars and a flowery black tea. Recipes to be added to AWB's wiki soon!
Er, I got the short end of the wishbone. I did not actually eat it.