tag:blogger.com,1999:blog-36541745.post8840041456929519113..comments2023-09-09T08:27:00.533-07:00Comments on FoodVibe: 24 Preludes for a Fugue: The Cook as ComposerUnknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-36541745.post-91127394284686592372009-03-11T17:46:00.000-07:002009-03-11T17:46:00.000-07:00I've only recently been introduced to this site, a...I've only recently been introduced to this site, after reading Suzanne's last gregarious paperclip post, and I think you're all wonderful writers - it's a pleasure to read about food in this way, which is really more about reading good writing that happens to do with food. <BR/><BR/>In the kitchen I think I'm Neil Young. I'll never be Bob Dylan. I'll like working alone for long periods, then I'll suddenly want to collaborate. The meals are good and solid, but I definitely have off nights. Other times I'll run around and thrash a bit. I also have a number of old classics that people always enjoy. <BR/><BR/>Thanks for posing the question.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36541745.post-8705314045778858832009-03-09T20:12:00.000-07:002009-03-09T20:12:00.000-07:00Like Bo and Karen, I came back to this post severa...Like Bo and Karen, I came back to this post several times. The music/composer analogy is elegant. I imagined Bachesque cuisine, ornamented and recursive, and Beethoven, heavy and dark.<BR/><BR/>I guess most charitably I'm a "minimalist," sort of a culinary Philip Glass, leaning relentlessly on one note all day. Less kindly (and more accurately) I'm just a kitchen dork. But I'm trying. And you inspire me to pick up some new "scales" and learn another "instrument" or two.Mark Leehttps://www.blogger.com/profile/16139203454027934003noreply@blogger.comtag:blogger.com,1999:blog-36541745.post-30311828117448915022007-12-16T10:59:00.000-08:002007-12-16T10:59:00.000-08:00This is by far my favorite post on FoodVibe thus f...This is by far my favorite post on FoodVibe thus far (sorry Seth and Steve)! It is incredibly intelligent and well-written. I keep coming back to read it again and again. Thanks, Suzanne.<BR/><BR/>And to answer your question, as someone who needs a recipe to follow and is a poor improviser in the kitchen, I'm no composer. In terms of the music composition analogy, I hate to admit it, but I'm more of a cover band.Karenhttps://www.blogger.com/profile/03055292208244362516noreply@blogger.comtag:blogger.com,1999:blog-36541745.post-83909841454473675112007-11-17T18:25:00.000-08:002007-11-17T18:25:00.000-08:00Lou Reed cooks the best heroin.Lou Reed cooks the best heroin.Bert J. Cattiverahttps://www.blogger.com/profile/05992899114158581958noreply@blogger.comtag:blogger.com,1999:blog-36541745.post-83648150472478754832007-11-17T17:26:00.000-08:002007-11-17T17:26:00.000-08:00Fantastic piece, Sue.I think I would be closest to...Fantastic piece, Sue.<BR/><BR/>I think I would be closest to Frank Zappa:<BR/><BR/>Strange. Eclectic. Very greaseyStevehttps://www.blogger.com/profile/01789326770112163847noreply@blogger.comtag:blogger.com,1999:blog-36541745.post-83335995534613281272007-11-17T15:23:00.000-08:002007-11-17T15:23:00.000-08:00I just read this. And I had to read it again. An...I just read this. And I had to read it again. And again!<BR/><BR/>Maybe I'm just a 'tard, but it's amazing to me how well your descriptions seem to fit the individual composers.<BR/><BR/>Neat!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36541745.post-16164625582651355402007-11-17T14:43:00.000-08:002007-11-17T14:43:00.000-08:00Reading this intelligent, beautiful blog just made...Reading this intelligent, beautiful blog just made my evening--just as I'm about to cook too. <BR/><BR/>I think I'm close to Weezer and the big show-offy gestures of a song like "Say it Ain't So"...<BR/><BR/>Do you remember our risotto with 100 cloves or garlic?<BR/><BR/>I've recently started using raw butter, pounds of raw butter. <BR/><BR/>And by the way: Ferran AdriĆ” can take his foam and shove it up his ass for all I'm concerned. When I think about his cooking I feel depressed, as if <I>I'm</I> not meant to cook at all...Seth Pollinshttps://www.blogger.com/profile/06759557722849508076noreply@blogger.com