Re: How do you like your eggs?
Posted: Tue March 11, 2014 3:04 pm
i had fried eggs today
what was the soundtrack?malice wrote:i had fried eggs today
meowing catsAlex wrote:what was the soundtrack?malice wrote:i had fried eggs today
malice wrote:meowing catsAlex wrote:what was the soundtrack?malice wrote:i had fried eggs today
coffeeAlex wrote:It's clear to me that eggs, as a symbol of life, and music, as one of the most life-affirming experiences we have, go quite well together. So my question to RM is this: what music do you like to hear when you cook eggs?
For me, the answer obviously depends on what kind of eggs I'm cooking.
If I'm going scrambled, I'd listen to something harsh--some Sonic Youth's EVOL, Lou Reed's Metal Machine Music, Flaming Lips' Embryonic. The violence of egg beating is perfectly complimented by the electric guitar squalls of these kinds of records. The haphazard seasoning process (just throw it in there!), the constant motion of stirring, and the messy final product--it just begs for sloppy rock records.
Now, with omelettes, I go for something more precise, delicate, and virtuosic to match the exacting approach to filling selection and careful folding action--Miles Davis' Sketches of Spain and Schubert's symphonies work well. I recall a masterful omelette with jalapenos, smoked ham, cream cheese, and diced porcini that was soundtracked perfectly by Schubert's Ellens dritter Gesang.
Fried eggs beg for something a little more jangly and free-flowing, to match the "anything can happen" process of egg shaping. Sometimes the egg is a pretty little circle, sometimes it’s a gangly hardened splash. You never know what you'll get. A good guitar wankery record is nice here, like Stephen Malkmus' Pig Lib. Or maybe an improvisational jazz record, like John Coltrane's A Love Supreme. It helps if these brave, exploratory types of records contain cores of melody to which the songs return--like the reliable yolk (whether solid, gooey, or runny) in the middle of an unpredictably spindly bed.
There are more options (poached, benedict, etc.) but this is just a starting point. What say you, RM?

this looks like the type of thing that looks a lot tastier than it is.red calzolaio wrote: