JSngry

Lesley Stahled.

Yeah, a little-bitty immigrant wanted for murder in his homeland. They keep him in a cigar box when he's not stashed up under the cash register playing his little-bitty celeste. Shitty gig, but it beats the hell outta prison in his homeland. America - the land of opportunity!

But only drinking doubles?

Are we starting a thread about Gospel songs that got turned into R&B songs? That could go on for a while...Hank Ballard in particular was known for hanging out with Gospel singers/songwriters and copping tunes, but by no means was he alone. Nifty site, btw, thanks for the heads up!

Morley Safer!

Morley Safer!

I know there was an episode of "Next Iron Chef" last season where they did something like that. They all had to un-conventional equipment and specific chemistry ingredients. That's it!

I think you might be onto something if you could make celery sticks taste like a Milky Way. If you happened to be in the weight management industry, the possibilities are endless. Up over and out. Use it as a weight loss tool, hmmm..., that is quite interesting. Yeah, this movement has the potential to be the new NASA (or something)...taking the discoveries of something highly "specialized" and applying it to stuff that everybody can - and will - use.

For now, yeah, no doubt, especially at the prices these these type meals are going for now. And probably forever, overall. But I'll admit it - if I had a chance to go to Adrià's restaurant on somebody else's dime, I do it in a heartbeat, just to check it out. But ain't no way I'm packing "foam" into a sack lunch for a road trip.

But they're all about the same "game" - defying the expectations of your palate through chemistry. What Adrià & others like him are doing isn't "refinement", it's a culinary "deconstruction-ist revolution". I'd not at all be surprised to find out that some of the chefs experimenting with these techniques aren't incorporating this fruit into their repertoire. What show was it recently, "Top Chef", or maybe "Dinner Impossible", that had a whole episode based on a challenge along these lines - use the new "food chemistry" to make a meal based exclusively around the premise of nothing tasting or feeling oir chewing or smelling like it looks. This is all still pretty "trendy" stuff, by no way yet int he mainstream. It might well never get there. But it is happening & it is creating a "buzz" in "foodie" circles.

Ok, here's the guy - Ferran Adrià http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0 http://www.amazon.com/Decoding-Ferran-Adri...n/dp/0061157074 http://www.esquire.com/features/food-drink...701-JULY_FERRAN

There's a lot of interesting (or "interesting" depending on how you look at it...) work being done right in "fine dining" circles now with "food chemistry" and the making of foods that don't taste, feel, or texture the way they look. Not being a practicing foodie, I can't name names, but Bourdain did a special last year(?) about some European chef who's on the cutting edge of this, and little by little some other outposts of the techniques are popping up. This seems to be right in line with all of that,

On of those albums has Joanne Brackeen on piano, it that matters to anybody...

Allegedly, that's Jack Peterson on guitar.

Now, it's not just diamond bracelets that Woolworth's doesn't sell. Baby.

No, that's a 78. http://the78rpmblog.blogspot.com/search/label/Olle%20Carle

Evelyn Jones

Says DG re:Seeds - What do they mean by this?

So...all the "sampling" that got done for, say, Sleepless In Seattle...likely none of the fees that got paid for any of that footage went back to the actors actually seen in the "samples", right? Not talking a stand one way or the other as to whether or not that's "right", just saying that to think that anything resembling "big money" (or even "fair money") gets back to the "frontline employees" unless it's negotiated up front is far more often than not a wistful, naive, and/or ignunt-ass (dependent upon how loud and Rite-Chess-ly one protests) notion. And yeah, when Hollywood does it, it's "buisness", but when hip-hop does it, it's...you know.

Just curious... In the movies, when they use ("sample") a clip from another (usually older) film, I know they gotta pay for the rights, as they should. But who gets paid & how does the money get distributed when they do? What I'm wondering here is, if Joe Farrell's record got sampled (& if only the drum beat got used), wouldn't the first in line to collect be the record company that currently holds the rights to the CTI catalog - aka Sony/BMG? And then the drummer (Jimmy Madison)? And then "Joe Farrell"?

Joe Medwick Enos Slaughter Frankie Frisch

Bill Hands Rollie Fingers Greg Legg

I know what you mean, and agree, but to think that Stevie's music of that time didn't draw upon many other sources in the form of "influences", is, as I'm sure you'll agree, just not accurate. Nothing, nothing, is created in a vacuum.