_178_100.jpg)
Gideon CoeΒ permalink
good drying day ,etc
This discussion has been closed.
-
Message 1.Β
Posted by gidarmy (U7627527) on Monday, 16th June 2008
Hello there,
Been a while since I started a new thread. I must have been busy. Wish I could remember what with. It must be either
- listening to records
- pfaffing
- reading the weather forecast
- trying to think of ideas of the show
- eating falafel
- all of the above
Anyway, when does a new thread become a blog? Generally when it's well written. Which is why this is still a new thread. Lamo's blog is well worth a pop by the way. Not least because he avoids the use of phrases such as well worth a pop.
The new start time has left me feeling about half as tired as I did before. ie- normal. This is bad news because I now have one less excuse to be grumpy. However, I can always find one it's also good news despite the fact that I am now up against prime time TV rather than Sledgehammer. Or whatever is on at 12.30 in the morning. It used to be Sledgehammer in 1988. In any case, for those with the facility, the i-player comes into play for something like this. With that in mind I would recommend something on another network, Danny Bakers Euro 2008 606. An object lesson in how to do radio propely. Even if you don't like football.
Back to the show, you may have also noticed that we now have two concerts and four sessions featured per show. I think it works quite well but feedback on that is always welcome. We've recently embarked on a determined quest to find bits and pieces that haven't seen the light of day since they were first broadcast. With that in mind I'm grateful to the listener who has pointed me towards a (possible) Tom Waits live in Forence recording. We're chasing that as we speak. So to speak.
A recent thread sought out listener suggestions for "Obscure classics" - records that, it seems only you know about. More of those are welcome and will be chased for possible use.
thanks for the input as ever - the bits between the music are largely fueled by your e-mails and text message and letters and things posted here. keep em coming babies
For those interested Valverde or Evans for Le Tour
For those interested Broad beans are very much in vogue in my kitchen.
For those interested, today was an excellent drying day in my manor. With that in mind - please continue to post correspondence via my webpages for your parricular area.
That's it, tired now.
Til later
Gidx -
Message 2
Posted by the_roofdog (U9532299) on Monday, 16th June 2008
Do you think Michelle Pfeiffer likes to pfaff? Whilst eating pfalafel?
Why don't you deal with the real issues Gid? I would like a feature on how best to remove those annoying barcode stickers you get along the top of US import CDs. They never come off in one piece and always leave a mark: most unsatisfactory. -
Message 3
Posted by Al McGregor (U2976807) on Monday, 16th June 2008
It was a good day round these parts for riding the bike - on which note, my shot-in-the-dark for the TdeF is AG2R's Cyril Dessel, coming into a nice bit of form at the Dauphine.
On the vegetable front, we've been a bit partial to roasted butternut squash these last couple of days.
Obscure classics, worth a pop. -
Message 4
Posted by U6679583 (U6679583) on Monday, 16th June 2008
Gid - when you speak of tracking down these sessions & concerts, you make it sound like you have to dig them out of lost mayan temples in the Guatemalan jungle!
Surely they're all catalogued and cross referenced on a great big Βι¶ΉΤΌΕΔ database? Or is there really just a huge basement piled to the ceiling with crumpled tape spilling from unmarked brown boxes?
Missed both the Hawkwind concert and the Matching Mole session in recent weeks. GAH! -
Message 5
Posted by gidarmy (U7627527) on Monday, 16th June 2008
Of course the archiving has been carried out by excellent professionals but there's loads of it and some of it is on tape. Some is on video.
Some are harder to find than others. Some are on cd. Some aren't. Some may have gone to the great tape deck in the sky.
In many ways waiting for them to be located is like a thrilling chase throught the Guatemalan jungle pursued by wing-ed beasts.
Look at the time. Better get on. Not written the intro yet. -
Message 6
Posted by junkiecosmonaut (U9049347) on Tuesday, 17th June 2008
i cant dry my clothes outside as i have hayfever therefore pollen gets on my clothes and i tend to sneeze A LOT
this is about as relevant to 6music as george lamb -
Message 7
Posted by Bargeman (U1017072) on Tuesday, 17th June 2008
Have you discovered how to make broad beans nice?
We've just received some in our vege bag, and I never know what to do with them, and can't say I get very excited about them. I suppose I could make felafel with them. -
Message 8
Posted by peppermintpatti (U1472081) on Tuesday, 17th June 2008
Some good broad bean recipes here:
broad bean and courgette pasta sauce
broad bean and pecorino tagliatelle
broad bean salad
broad bean soup
broad bean soup for children who hate broad beans!
broad bean soup with pesto
broad beans - roman style
easy broad bean salad
moroccan broad bean dip
pasta sauce with broad beans, mint and bacon
penne with broad beans and peas (for toddlers over 12 months) -
Message 9
Posted by U6679583 (U6679583) on Tuesday, 17th June 2008
The trick with broad beans is slip each bean out of its skin once cooked, unless they are very young and tender. Bit of a fiddle, but transforms them. Serve as a cold dish with olive oil, bacon pieces and fresh marjoram.
If you grow them, I found that the green skinned varities are more tender than white skinned, and spring sown better than autumn sown.
And pick them when they're little. If you pick them very, very young, you can even steam the pod whole.
Know these things to be true, for I am Fist of Onan - Lord of the Sod. -
Message 10
Posted by steve_swift (U2177659) on Tuesday, 17th June 2008
A generous helping of crushed broad beans with lost of fresh mint is delicious stirred into a buttery mash.
-
Message 11
Posted by Bargeman (U1017072) on Monday, 23rd June 2008
Thank you folks for the broad bean recipes.
Last week I ate broad beans in a restaurant - they were kind of crushed and just tasted of the added mint.
Yesterday I made Broad beans roman style. I deduced that they were not young and tender when they were still rock hard after the 8 minutes cooking time. Much boiling later I mashed them up a bit which caused the skins to fall off, so I picked out what I could. I thought they were quite alright, but I'm not wild about the texture of beans.
Child wouldn't eat them (but it did mean she ate the parsnips as they didn't look such a bad option against the beans), so next time it's broad bean soup for children who won't eat broad beans, trouble is my child won't eat soup either...
I see from yesterday's observer food mag you can indeed make felafel from broad beans. -
Message 12
Posted by steve_swift (U2177659) on Monday, 23rd June 2008
Talking of seasonal produce - what about the under-estimated gooseberry.
I took away a carrier bag full from Leeds market on Saturday (for Β£1) and made this quite wonderful Gooseberry Granita recipe by Hugh Fearnley-whatisface:-
Serves 6
Ingredients
300g caster sugar
1kg gooseberries
4-5 sprigs of mint
1. Tip the gooseberries into a saucepan with the sugar and mint and enough water just to cover. Simmer until the fruit is soft enough to crush against the side of the pan with a wooden spoon.
2. Pass the gooseberry mixture through a fine sieve, taste and add more sugar if necessary – as it is going to be frozen, it’s better if it’s a little too sweet, as the freezing dulls the sweetness slightly.
3. Pour the mixture into a plastic container and cool. Cover the container and freeze until solid. Remove from the freezer, allow to soften a little and then scratch it up into ice crystals with a fork. Serve immediately. -
Message 13
Posted by U6679583 (U6679583) on Sunday, 29th June 2008
One of the staple dishes of Egypt is 'ful', which is hard, dried broad beans - boiled and mashed with various spices. If you have a lebanese/arab delicatessan near you, give it a try: served wrapped in a flat bread is nice.
The broad bean is a fascinating food [eyes roll back and voice begins to drone monotonously]. Broad beans are one of europe's oldest crops, and were part of the very limited diet of British bronze and iron age people (almost everything really tasty arrived with the Romans). In those days, the beans were small and dark, almost black.
There is a genetically inherited allergic reaction to broad beans, called Favism (after the other name for the bean - the fava or faba). It can be fatal. Favism is very wide spread in the mediterranean region, ironically the area in which they are most eaten. (Pythagoras warned his followers not to eat beans, and it is supsected that he was a sufferer). But the genes that cause favism also seem to give a natural resistance to malaria, which may explain their continued prevalence
[Opens his eyes to find himself alone at the bar. Again] -
Message 14
Posted by Bargeman (U1017072) on Tuesday, 1st July 2008
Wow...I never knew that.
-
Message 15
Posted by Bargeman (U1017072) on Thursday, 17th July 2008
I am pleased to report that broad beans are growing on me - the top tip to skin them has made all the difference. Yesterday I slung them, slightly crushed, into my kedgeree, and even the child who doesn't like broad beans ate them, and with minimul fuss - they were too crushed to pick out.
-
Message 16
Posted by the_roofdog (U9532299) on Thursday, 17th July 2008
I am pleased to report that broad beans are growing on meΒ
I'd get that seen to. -
Message 17
Posted by U6679583 (U6679583) on Thursday, 17th July 2008
Re the top tip: glad to be of service. Now ask me what to do with salsify roots,
-
Message 18
Posted by Bargeman (U1017072) on Friday, 18th July 2008
What do I do with salsify roots (I haven't got any yet, but who knows)
-
Message 19
Posted by the_roofdog (U9532299) on Friday, 18th July 2008
Salsify isn't a verb meaning "to turn into salsa" then?
-
Message 20
Posted by Lee1975 (U4412355) on Friday, 18th July 2008
My recommendation for salsify is to peel it and to use the resulting "ooze" that comes forth as superglue. It's cheaper, more environmentally friendly and sticks for much, much, much longer than the real deal.
From memory, you're probably best then slinging the fleshy, white interior as it tastes as good as it looks. -
Message 21
Posted by Drujay (U10961475) on Friday, 18th July 2008
Add liberal quantities of chippy sauce, would be my suggestion. Remember - 'It's not just for chips'(C).
-
Message 22
Posted by Lee1975 (U4412355) on Friday, 18th July 2008
Are you suggesting that adding Chippy sauce will actually increase the adhesive qualities of salsify?
Does it then become more like Solvite Extra Strong rather than just superglue? -
Message 23
Posted by U6679583 (U6679583) on Friday, 18th July 2008
Chuck it in the bin is indeed the RIGHT ANSWER!
Next! -
Message 24
Posted by royaloak123 (U12795169) on Tuesday, 29th July 2008
Found this great beans on toast recipe cooked by Gordon Ramsay
-
Message 25
Posted by Drujay (U10961475) on Thursday, 18th September 2008
It has been EIGHT WEEKS since we have been able to dry a wash outside. On top of that, Mrs Drujay was at a gig in Edinburgh last night and had a fish supper for her tea - without chippy sauce! Sometimes, I don't know how I go on...
How is everyone? I've been boycotting in protest at Fist's treatment; however, he's now back (and has been for some time evidently!), so expect more earth-shattering correspondence from Glaswegia.
Drew. -
Message 26
Posted by U6679583 (U6679583) on Thursday, 18th September 2008
Welcome back Drujay.
I was told by the Hosts, off the record, that it was your boycott that forced them to let me back. Cheers mate!
If you think the washing is a pain - imagine poor me - I've got a whole summers worth of windows all waiting to be glossed. And some very intolerant clients.
It's a good thing I'm mostly on the sauce, or I might start feeling sorry for meself.
Been on holiday? Any good gigs? -
Message 27
Posted by Drujay (U10961475) on Thursday, 18th September 2008
Ah, Fist: it's just like old times. We were at home for the holidays - apart from a (naturally) wet week in London with Posh Johno at the beginning of July - playing host to Big Geoff and his partner and their two and a half year old daughter over from Australia. Obviously, after six whole weeks of this I am now completely conversant with every aspect of child-rearing and may even write a book in order to give others the benefit of my expertise.
Mrs Drujay has mostly been stalking the Fence Collective over the past few months, but I am gutted that Magazine are not venturing further north than Manchester (I think I'm right in saying) as I would love to see them, if only to keep up my tradition of only ever attending gigs by bands that I originally saw in the 80s (The Fall x 15 and the Wedding Present x 2). This is only because Teenage Fan Club gigs in Glasgow sell out in a nanosecond. Have just recalled that we saw a magnificently grumpy Moz in Hyde Park complaining of the smell of 'burning carcases' coming from the burger vans - splendid!
We also caught the last twenty minutes of a disappointingly lacklustre, going-through-the-motions set from Beck
After three weeks back at school, I, too, am finding it difficult to get back into marking at home without feeling that I must reward/sustain myself with alcohol!
Er, um, I'm deperately trying to think of something to say that will make this posting relevant to this thread as opposed to being a personal chat.
It has been raining today in Glasgow and I was once again unable to hang out the ruddy washing. Our windows have not even received their by now traditional summer holiday wash - something they usually receive whether they require it or not. -
Message 28
Posted by Bargeman (U1017072) on Thursday, 18th September 2008
We managed to dry some shirts last weekend.
Talk of other halves made me wonder whether anyone has a significant other with worse taste in music than mine? Amongst his favourites are Rush, Norah Jones and Beautiful South. The only place we overlap is Leonard Cohen. I'm not sure how this happened. -
Message 29
Posted by gidarmy (U7627527) on Thursday, 18th September 2008
Turned out to be an enjoyable thread this. It's all relevant.
To something.
Carry on -
Message 30
Posted by Bargeman (U1017072) on Thursday, 18th September 2008
Pardon me Gid, but shouldn't you be working?
-
Message 31
Posted by gidarmy (U7627527) on Thursday, 18th September 2008
Oh yeah, sorry.
-
Message 32
Posted by Drujay (U10961475) on Saturday, 20th September 2008
Hold on to your hats...
I returned from rugby this morning to find that Mrs Drujay had hung out a wash! There also appears to be some strange blue-coloured sky moving in from the west.
Fear not: I will keep you posted. -
Message 33
Posted by U6679583 (U6679583) on Saturday, 20th September 2008
Drujay - it is indeed just like the old days. Feedback are doing an item on the George Lamb Show, you're exhausted after 12 weeks holiday, I'm exhusted after 12 weeks work without a break, alcohol is widely vended in various formats via innumerable outlets. It seems that nothing has changed... and yet the icy finger of time has sculpted our faces a little more cruelly; life unravels from our absent-minded grasp a little faster. So much to do. So few days left to us. I must act now to salvage meaning and purpose from the vestiges!
[Remains seated. Opens can of cider]
About this Board
Talk about Gideon's show and Freak Zone on the 6 Music Message boards.
or Β to take part in a discussion.
The message board is currently closed for posting.
Mon-Fri 0900-0000 Weekends 1000-0000
This messageboard is .
Find out more about this board's
Search this Board
Βι¶ΉΤΌΕΔ iD
Βι¶ΉΤΌΕΔ navigation
Βι¶ΉΤΌΕΔ links
Copyright Β© 2015 Βι¶ΉΤΌΕΔ. The Βι¶ΉΤΌΕΔ is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.