Nothing to do with pianos
Moderators: Feg, Gill the Piano, Melodytune
Nothing to do with pianos
Anyone know how long you should stir-fry squid? I tried 2 minutes but it tastes shite.
Difficult.
Long enough to cook it, but not too long that it goes rubbery. About 90 seconds a side max on a high heat. It takes less than 30 seconds to turn perfect squid into a Goodyear F1 tyre. Don't be scared of it being underdone because likely as not it won't be.
If you're stir frying rings, a few seconds of flash in the pan! As soon as they've gone from translucent to white, remove from heat instantly.
Long enough to cook it, but not too long that it goes rubbery. About 90 seconds a side max on a high heat. It takes less than 30 seconds to turn perfect squid into a Goodyear F1 tyre. Don't be scared of it being underdone because likely as not it won't be.
If you're stir frying rings, a few seconds of flash in the pan! As soon as they've gone from translucent to white, remove from heat instantly.
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Gill the Piano
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Nothing to do with pianos
Good evening all.
This is my first posting and I have to admit I'm highly amused that having joined a piano forum, my initiation relates to food! Still, I suppose I could have been commenting on wine (subject second closest subject to most muso's hearts, in my experience!)
I'd just like to add to Gill's comment on good friends that surely the best friends are the ones who know a take away is the most likely outcome of the evening but still keep coming back anyway, ourely for the pleasure of your company?
This is my first posting and I have to admit I'm highly amused that having joined a piano forum, my initiation relates to food! Still, I suppose I could have been commenting on wine (subject second closest subject to most muso's hearts, in my experience!)
I'd just like to add to Gill's comment on good friends that surely the best friends are the ones who know a take away is the most likely outcome of the evening but still keep coming back anyway, ourely for the pleasure of your company?
Openwood
Sounds yummy and a credit to your determination that yiou would try again rather than admitting defeat at the first hurdle! I was enjoying a full bodied Merlot at the time of writing, which in itself is a novelty, having bee a purely whites girl for the majority of my life. Just gpes to prove you're never too late to learn, as I am constantly reminding my more mature pupils (I felt I had to mention pianos at some point in all this!) What did you serve with the squid?
Sounds yummy and a credit to your determination that yiou would try again rather than admitting defeat at the first hurdle! I was enjoying a full bodied Merlot at the time of writing, which in itself is a novelty, having bee a purely whites girl for the majority of my life. Just gpes to prove you're never too late to learn, as I am constantly reminding my more mature pupils (I felt I had to mention pianos at some point in all this!) What did you serve with the squid?
Squid was the starter, followed by roasted monkfish (my fav fish). There was a desert planned but after the fourth bottle things went downhill, as dinner chez openwood is wont to do, and we abandoned dinner to listen to Glenn Gould CDs played at offensively loud volume.
I wonder if it would be possible to devise a menu based around pieces of music?
I wonder if it would be possible to devise a menu based around pieces of music?
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Gill the Piano
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- Location: Thames Valley
Hmm, sounds suspiciously like the dinner parties we host (and indeed attend - we choose our friends wisely!) Trouble is, hubby collects malt whisky so the wine is usually followed by either a selection of his finest or a fair amount of my favourite tipple, port.
Menus around music? That's a bit of a chicken and egg situation isn't it? Do you start by deciding which music would fit the mood you wish to set and choose the menu accordingly or do you decide what you fancy eating first then choose a suitable musical accompaniment? Our passion is for Thai or Indian predominantly but there would be a limit to how many ragas I could sit through! On the other hand, I am passionate about Brahms' 2nd piano concerto which it has just struck me, would be the perfect way to send a beef wellington on it's way.
Methinks you have just set the evening's subject of conversation chez Celestite, for which I thank you!
Menus around music? That's a bit of a chicken and egg situation isn't it? Do you start by deciding which music would fit the mood you wish to set and choose the menu accordingly or do you decide what you fancy eating first then choose a suitable musical accompaniment? Our passion is for Thai or Indian predominantly but there would be a limit to how many ragas I could sit through! On the other hand, I am passionate about Brahms' 2nd piano concerto which it has just struck me, would be the perfect way to send a beef wellington on it's way.
Methinks you have just set the evening's subject of conversation chez Celestite, for which I thank you!
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sussexpianos
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- Location: East Sussex
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squid
celestite
What sort of husband have you got who "collects"malt whiskies?
They're supposed to be drunk.
Next time he opens a bottle ( does he ever?) throw away the bottle top as we like to do up here ( N Scotland)
BTW, I hadn't realised what a gang of gourmets piano techs are.
When I was training( many years ago) sallying forth from my lonely bed -sit in NW London in the evenings, we ( I had a girl friend)subsisted on spag bol for years.
All changed now that we are rich piano peopleand can dine proper like.
vernon
What sort of husband have you got who "collects"malt whiskies?
They're supposed to be drunk.
Next time he opens a bottle ( does he ever?) throw away the bottle top as we like to do up here ( N Scotland)
BTW, I hadn't realised what a gang of gourmets piano techs are.
When I was training( many years ago) sallying forth from my lonely bed -sit in NW London in the evenings, we ( I had a girl friend)subsisted on spag bol for years.
All changed now that we are rich piano peopleand can dine proper like.
vernon
Indeed Vernon, indeed! We have a cabinet (it used to be a set of shelves until our toddler started helping himself - it now has locked doors on the front!) which contains 100 opened bottles of different malts which can be replaced when empty, plus another 50 or so dotted around the place, opened but in display stands, then there are the other 150 or so which are extremely rare, limited editions, which cannot be replaced and are therefore unopened. These are the ones he describes as his "retirement fund" - he'll either sell them if times get tough, or drink them and have a jolly enjoyable retirement! So the answer to your initial question is I have a very merry and contented husband!
Perhaps it's a case that musicians just appreciate the finer things in life, hence our appreciation of all things gastronomic (and alcoholic?
)
Now, these rich piano people, who be them, then?
Perhaps it's a case that musicians just appreciate the finer things in life, hence our appreciation of all things gastronomic (and alcoholic?
)Now, these rich piano people, who be them, then?
I usually baste my chicken with butter but Eric Coates it all over with a great tasting margarine - I can't believe it's not Rutter. Gould knows where he gets his ideas from. He wanted to use honey but who would've thought that he'd end up being allergic to Bizet?
"Each day grow older, and learn something new."
Solon (c. 630 - c. 500 B.C.), Greek Statesman and Reformer
Solon (c. 630 - c. 500 B.C.), Greek Statesman and Reformer
