couw

you think so?

beer tastes better there though

lengthy interview from 1997 here

late, but nonetheless

uhmmm no. they look more like this: mind the catalogue number! BTW, did the new RVGs all get the original catalogue numbers or is this just for the cover and is there something else on the spine? The pic Jim posted is the European version, which has a different number anyhow.

1938, Benny Carter records in Paris, reissued in the Americans SwiParis series (EMI) 1956, Lucky Thompson records for Club Francais du Disque, reissued in the JiParis series (Gitanes/Universal) 1956, Frank Wess finished his North, South, East... Wess album for Savoy 1957, Gustav Brom records a bunch of tunes for Amiga, a.o. the great "Bärenspuren." 1957, Sonny Rollins - Way Out West (Contemporary) 1964, Freddie Hubbard - Breaking Point (Blue Note) 1965, Thelonious Monk Quartet plays another concert at the Paris Olympia (issued on Laserlight) 1966, Andrew Hill and Sam Rivers record for Blue Note 1967, Alice Coltrane records Altruvista (solo piano) for Impulse!

it's Rusty in Orchestraville this week

Honest, this isn't me: not THIS!!! (Tony04) what has this world come to if fans with eclectic tastes have to sell their bodies to raise the money to pay their addictions.

did they balk?

Hey I dont think I like the sound of this 'Gary' like expression . You make it sound like a bad thing. why are you bothered. Gary isn't your real name is it? Good one, John. I think ya got 'em. yes, ANTHONY heheheh.

Hey I dont think I like the sound of this 'Gary' like expression . You make it sound like a bad thing. why are you bothered. Gary isn't your real name is it?

Try funny rat Oh MAN! That's great! How the heck do you post these John? screendump and take them through photoshop

Try funny rat or Gary

and "thelonious monk" (with quotation marks) looks mighty cool as well, on several run throughs. There is a random factor involved so no one is likely to see exactly the same as someone else.

I got stuck on Kenny G somehow...

works!

and thank you Cary for a splendid set of disks and a great write up on the answers! Hotep Cecil Bernard, eh? And I never knew Elmo had so much Ibrahim in him, I need to put more effort in them ivory tinklers! Have been awfully busy off late and would have wanted to chime in on the after party with the answers at the ready, but all my remarks were already made by others and my questions somehow solved, so I kept silent and did other things instead. Sorry for that.

or this one by André de Dienes, a bit too big and coarse, so I made it smaller and smoother:

and on Choices (enja)

check these threads for a *whole* lot of info: - Lee Konitz - Warne Marsh - Lee Konitz & Warne Marsh - Lennie Tristano - Tristano school seriously.

nope, but they just carted out the Frühlingsbock to the stores and I carted some to my place. Yummmm!

just found this: galangal = galanga (ginger) = greater galangal = (greater) galingale = (greater) galangale = Java root = Java galangal = kha = khaa = languas = lengkuas = laos (root or ginger) = Thai ginger = Siamese ginger apparantly: yes! Couldn't get any so I used ginger instead, which is not as strong. No wok here either as we would only use it once in a while and it takes up too much storage room.

Any chance you can post your recipe? You're making me long to go back to Indonesia... for the ajam goreng pedis you need - chicken filet, chopped up in bite-sized pieces - one large onion, finely chopped - one toe of garlic, chopped even finer - half a teaspoon ginger - plenty ketjap manis (sweet soy sauce), 4 or 5 table spoons - plenty sambal (chili paste), 3 or 4 teaspoons Fry the chicken in oil for 5 minutes or so, just to close it up. Put the chicken on the side (best use a wok), fry the onions till they take colour. Add the garlic, ginger and the sambal and mix well. Add the ketjap and make it boil. Mix the chicken in, stir to have it take on the sauce on all sides. Bring to boil once more and you're done. for the gado-gado you will need assorted veggies and stuff and a peanut sauce. - assorted veggies: Yesterday, we had chinese cabbage, cucumbers, carrots, taugé, cellery (not too much, tends to overtake). You can add green beans, cauliflower, broccoli, whatever. Chop the lengthy stuff (cucumbers, carrots, cellery, cabbage) in bite sized stripes of some centimetres long and half a centimetre thick. and stuff: - two or three hard boiled eggs - bawang goreng (onion flakes fried to a crisp) - cashew nuts boil water (add some salt), once it boils add the veggies for about five minutes, chill with plenty cold water and put in a bowl. Cut up the eggs and put on top. Add some bawang goreng. Fry the cashews in a pan with some oil and add those too. Finally you drown it in lots of peanut sauce. for the peanut sauce you need: - 1 small onion, finely chopped - some garlic - plenty sambal (couple of tea spoons) - plenty ketjap manis (couple of table spoons) - pinch of sugar - some squirts of lemon - 1 tea spoon of coriander - salt - 1/2 teaspoon of (siamese) ginger (Laos) - lots of peanut butter Fry the onion in oil till it takes on colour. Add peanutbutter, sambal, and garlic. Heat while stirring for a minute or so. Add boiling water while stirring to get a even sauce. The first gulp of water may actually result in your peanutbutter going all cement-like on you, just add more water and keep stirring. Have it boil for a minute or two and then add the rest of the stuff. You may get some peanut oil on top, best to carefully pour it off. Taste and change as you wish. Some more minutes and you're done. Serve with rice. It's very easy. Just that all needs to be done simultaneously.

JZ where art thou?

http://www.bbc.co.uk/radio3/jazzlineup/index.shtml