• Appaloosa
    +4
    @Maternitus -

    Yes, and I hated my voice, it was not what I thought should be Some guitar tracks were better than I thought and they kept them. Keep in mind it was long ago.

  • Appaloosa
    +2
    @Appaloosa -

    I say them, they were geniuses, a 16 track Teac....I only had a 4 track....and they were better than me at recording..and they were very good at layering.

  • Appaloosa
    +2
    @Appaloosa -

    And I am talking tapes then...really tapes

  • Maternitus
    +3
    @Appaloosa -

    True old school, huh? :-) I hang a lot with musicians, mostly rap, jazz and metal, and they bring the noise allright. :-) I told one of them about your experiences with tapes and he grinned, while pointing at a computer. It is way easier now, but think of this: the effects and ways of building your musical work are done by hand, by craftmanship and probably inspired the musicians who are now doing it "with a button" and never will reach that sound level or producing level, skills, that you have. Just like the way you were/are looking at your idols and heroes. :-)

    It is fun to discover something about a person I hardly know, but like to talk to online. So, Appaloosa, what's inspiring you today? :-)

    • Appaloosa (edited 6 years ago)
      +5
      @Maternitus -

      Likewise Maternitus. I've met some really nice, talented people here on Snapzu and you are one of them. Well, today I am inspired by food. I have the place to myself and I am cooking meatballs, not just any meatballs. The best! I have a party at my house once a year for my staff and their families...and the meatballs are a required request. They take a long time.

      Ingredients:

      2 lbs. of ground beef 1 lbs. of ground pork Garlic, onions, salt, pepper, fresh basil, oregano, thyme, rosemary. 2 whole eggs Stale bread (preferably a baguette) Olive oil I use Barillo basil premade tomato sauce, but use your favorite.

      Now most people just roll some meat into balls and pop it the gravy (real Italians call it gravy, not sauce) Nope, that's not the way to do it. You want them moist, boiling them makes them hard.

      Method:

      Finley chop up the garlic, onion and basil. Beat the eggs Chop up the bread into sizes about the size of your fingernail.

      Put the beef and pork into a big bowl and blend them. Now, here's the thing, don't use your hands to mix, use chopsticks and swirl. If you use your hands it gets the meat compacted, and you want it loose.

      Put in the garlic, pepper, basil, oregano, thyme, rosemary. Pour in olive oil, as much as you damn well like. Well anyway a few good swigs. Throw in a half cup of the tomato sauce and again use your chopsticks and swirl to bled all of the ingredients. Put in those beat eggs and swirl again till even, then the bread, again, don't use your hands, use the chopsticks to mix evenly.

      !!!!!!!!! This is important.Take a break with a glass of wine, or, umm, coffee for an hour and let the ingredients get acquainted with each other. These Italian things are emotional and noisy, so just ignore them. It's a cultural thing. Time lapse, maybe with Dr. Who.

      Now it's ok to use your hands. Pick up the meat and roll your meatballs one at a time and put them on a plate. You can make them any size, but larger is better to keep them moist about 3 inches in diameter. I know your metric, so about 7.5 cm...I grew up avoirdupois...sorry.

      Ok, here's the key, you are not going to cook them you are going to brown them. Use olive oil. Heat up the pan and fry them one side at a time, use a big spoon and a spatula to carefully roll them over. Don't crowd them (remember they just met), it will take a few rounds to get them all. Do not cook them through, just brown them.

      Now you are going to bake them....WTF...bake meatballs, yep.

      Put them on a large baking dish, Cover them in tin foil because they are going into a preheated oven at 190c for about an hour.

      Take them out and finito.

      There will be wonderful juices in the baking tray. Put that in the gravy you have been making all along...oh wait, we didn't talk about that, well, another time.

      So that was a long story about my inspiration for today.