The Mendelssohn is marked at 80 (240 to the quarter)
and we took it varying between 72 and 76 depending
on whether I was leading. Afterward we moaned about
not being able to take it at 80.
At least you came somewhat close... was it faster or slower at your
lead...?
Generally faster, though, as I noted earlier, Fontaine
was the house keyboardist of the Detroit Symphony and had
once had quite remarkable chops, so when she couldn't do
up to tempo, the frustration showed (not to the audience,
but to us).
My flashiest performance was with that same former
first cello of the Buffalo Phil and the former pianist
of the West Point concert band, so we had fingers
enough - we took it at somewhere in the 84 range.
That's impressive.... how long ago was that....?
Thirty-something, when I was thirty-something. That was the
pianist who took the coda of the Saint-Saens violin sonata at
200 something, when it's marked at 160, and Heifetz took it
at 180-ish. I didn't pay attention until he told me when
listening to the recording of a performance we did in Boston.
White meat turkey tastes better to me than white
meat chicken. It has some savor to it at least.
Might depend on the particular turkey breast... most of what I've had
doesn't have much savor to it to speak of... not unlike the chicken...
At least it all has some kind of aroma, that's to
say regarding the fresh roasted, not deli stuff.
Edible's most important to me, too... although I do enjoy Fu's presentations as well as the great taste of his food...
Oh, sure, if it's beautiful, that's great, but I
can't do it myself and (perhaps therefore) think
it's secondary.
Could be. :)
Plus I'm not that visual.
True... :) And when Fu's not been available, sometimes B quality had to make do.... that day might come again, though I hope that it isn't
soon... :) And as for eating there again, as it's so convenient for MG, it might happen again sooner, but that depends on how she feels about going there.... ;)
We all need places like that in our back pocket.
Rochester tends to have a lot of that around... ;)
Good thing is that second-tier serviceable places
most often charge second-tier affordable prices.
... "My middle name is H-E-N-7-R-Y... the 7 is silent, of course"
O...kay.
Kind of my response to it, actually... but it's a fun one... ;)
... Pour Champagne into flute. Drink. Makes lovely music.
Won't it drip out the holes?
---------- Recipe via Meal-Master (tm) v8.01
Title: Grilled Veal Chops Pizziaola
Categories: Italian, Veal, Sauces
Yield: 4 servings
4 Veal T-bone loin chops, 1 -juice)
-inch thick 2 lg Garlic cloves,
flattened
2 ts Olive oil 1 ts Sugar
2 ts Dried oregano, crumbled 1 ts Dried basil, crumbled
Salt 1 ts Dried oregano, crumbled
Freshly-ground black pepper 8 Anchovy fillets,
pounded to
4 ts Olive oil -smooth paste
1 md Onion, finely minced 4 ts Capers, drained
1 cn Italian plum tomatoes with Fresh Italian parsley,
-basil, drained and -minced (garnish)
Coarsely chopped (reserve 4 Lemon wedges (garnish)
Pat veal chops dry, then rub with oil, oregano, salt, and pepper. Arrange
in a single layer in baking dish. Set aside at room temperature for 2
hours. Heat oil in heavy (or non-stick) large skillet over medium heat.
Add onion and cook until wilted. Stir in chopped tomatoes, garlic,
sugar,
basil, and oregano. Increase heat to medium-high; cook until juice
evaporate, about 5 minutes. Blend in reserved tomato juice with anchovy
fillets. Partially cover and cook until thickened, about 10 minutes.
Stir
in capers and cook for 5 minutes longer. Grease broiler pan and position
about 3 inches from heat; preheat pan and broiler. Transfer chops to
heated
pan; cook, turning several times, until charred and crusty on outside and
juicy inside, about 10 minutes total. Brush chops during last several
minutes with any marinade remaining in dish. Transfer chops to individual
plates (warmed). Nap evenly with sauce. Sprinkle with parsley. Garnish
with lemon wedges.
[Bon Appetit's LIGHT AND EASY SPECIAL] Posted by Fred Peters.
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