Sometimes we just play sides or singles. Double-LPs generally only see one disc get played. It's pretty open, entirely at the discretion of the person up to play.
Viva le Record Club!
I'm going to spend the week pouring through my records looking for any feeble connection to France.
Edit: !!!
I have the perfect thing. I'm going to insist that we all grind against each other and do some poppers while we listen to it though.
(Those of you who've hung out at my place a lot have definitely heard it from a certain mix I play a lot).
Last edited by chiapet; 07-08-2012 at 04:02 PM.
In the sake of promoting a theme, here is a completely incomplete list of French bands, musicians and DJs to get you thinking:
Air, Serge Gainsbourg, Charlotte Gainsbourg, Francoise Hardy, Phoenix, Manu Chao, M83, Yelle, Autour de Lucie, Yann Tiersen, Sebastien Tellier, Gotan Project, Les Nubians, Daft Punk, Justice, Dimitri from Paris, Miss Kittin, Surkin, Laurent Garnier, Breakbot, Etienne de Crecy, Cassius, Vitalic, Busy P, DJ Mehdi, Asura, SebastiAn, Acid Washed, Chateau Flight, I:Cube, Le loup, Octave, Mr. Oizo, Para One, Sebastien Leger, The Hacker, Joachim Garraud
Last edited by chiapet; 07-09-2012 at 08:07 PM.
I've never really listened to Yann, so I hope you have some
I think I have a few on the EDM side to bring.
I will sing some Edith Piaf for everyone.
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch
WE SHOULD MAKE CROQUE MONSIEURS!
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch
Authentic French ham & cheese sandwiches.
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch
Yes!
Let's talk food. Are we really having crepes? Is there anything I can bring to help fulfill that? (You don't want me to make crepes - I've tried - they were awful).
I was thinking that I would bring some french wine, some pate or terrine, the remnants of the tapenade that I've been forcing on you guys every time I see you, and some French bread crostini/toasts baked in herbes de provence that I actually brought back from Provence and which caused TSA to tear apart everything in my bag trying to figure out what all that dried plant matter was.
I am awful at making crepes as well.
I am totally into the idea of pate.
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch
I'm told (mostly by Hannah) that they're one of the easiest things to make, but my crepes turned out really ... not good. I could surely help with the fillings, it's the crepe itself where I fail.
Maybe if we pick some combinations / ingredients, others of us can prep some of it or at least buy ingredients so you're not stuck doing everything?
I'm throwing my vote in for something with mushrooms (mushroom/cheese? mushroom/ham? mushroom/ham/cheese?) or salmon/spinach....
Mmmm. Yes. Savory crepes will be attempted along with sweet. Hannah makes crepes? Naturally, I'm not shocked because she makes just about everything, just didn't expect it. Shall we confer with Hannah? I say, "yes."
She does! She tried to talk me through it but mine were hopeless. I'm certain you'll be successful. I offer my expertise as a crepe taster.
Well let's forgo the croque monsieurs, because clearly you peasants are out of your element, and make crepes then.
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch
I've been reading crepe recipes all night. There are a few that sound really good:
- Crepes Benedict - canadian bacon & Gruyère with hollandaise dressing
- Spinach/Bacon/Mushroom with mushroom sauce
- three cheese & chard
What about just traditional crepes suzettes for a sweet crepe? I can bring some grand marnier for the flambe.
http://www.foodnetwork.com/recipes/b...pe2/index.html
If we do the three cheese and chard I can bring fresh chard from my mother's garden.
I will also be bringing a bunch of green beans.
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch
Let's! I think that would go well with other variations, too, like if some people don't want chard, we could easily add other things to the cheese. I'm really partial to cheese and mushrooms or egg, mushroom and cheese too.
What do you think of this? It's no three-cheese but I think we could just combine some cheeses in place of the single one in the recipe. Shallots make everything yummier.
http://csadelivery.blogspot.com/2009...onion-and.html
Not to change the subject, but I listened to this Jacques Brel record last weekend where he reads a Babar story on side 1 and "Peter and the Wolf" on side 2, all while being accompanied by an orchestra. It rules, even though I can't understand a fucking word he says. The point being, I might bring it at some point.
I am a huge Babar fan.
4/15: Tama Sumo @ Seattle
4/25: Rolling Coastal Blackout Fever, Sloucher @ The Crocodile
4/27-30: Stagecoach
5/16: Mount Kimbie @ Neumo's
5/25-27: Sasquatch