Text 15191, 93 rader
Skriven 2014-07-27 20:55:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: accompaniment 693
=============================
-=> Quoting Michael Loo to Nancy Backus on 07-22-14  06:53 <=-

 ML>> I asked if I could get my Roasted Amish chicken, fava bean,
 ML>> sunchoke, poached orange, tarragon chicken jus
 NB>> Pretty fancy stuff...
 ML> In the end I was thankful for the pretty fancy stuff. I really
 ML> should have sent back the protein, though. I don't know if I
 ML> mentioned it before, but the scrap of chicken skin was pretty
 ML> good. Ah, well.
 
I think you did... Sad when that's the only decent part, though...

 ML>> as dark meat only, if I had the choice, but the server said that
 ML>> it was white meat "but very tender," so I said okay.
 NB>> One should know better than to trust a waitress... ;)
 ML> Come on, now, some waitresses are intelligent and actually
 ML> willing to help.

Oh, ok... I'll give you that... but I've also known far too many of the
others as well....
 
 NB>> At least the accompaniment was decent... :)
 ML> One can say that too of certain musical performances. Often
 ML> when listening to audition tapes we note that we'd rather
 ML> give one of our scholarships to the pianist rather than to
 ML> the soloist who is applying. That's of course not Kosher,
 ML> and ofttimes anyway that person is a faculty member or at
 ML> least hired for the purpose.
 
I read that first at "family member" rather than "faculty"... perhaps
because I've been that family member... ;)  I hear you... if the pianist
was also applying for audition, it would be one thing (I know, you still
couldn't give the scholarship that way...), but it is more likely
someone one would expect to be more accomplished...   :)

 ML>> We got a hard sell on a grapefruit torte,
 ML>> so I had that. It tasted like an orange-lemon-scented layer cake
 ML>> with a lovely citrus buttercream. I was informed that the
 ML>> grapefruit presence was a bit of curd between the layers.
 NB>> Not quite as advertised, but it sounds perhaps nicer than it might
 NB>> have been, for all that...  :)

 ML> I suppose I might in fact have liked this better than
 ML> what might have happened if the pastry cook had had a
 ML> thing for bitterness.

Point.  :)
 
 ML>> The bill was wincingly high.
 NB>> But of course...  Between the Moore, the pretension, the artistic
 NB>> presentation and the atmosphere, what else could it be...?  (G)
 ML> I looked on eBay and found similar editions of the Moore
 ML> going for $40 and up. I think the enterprise might have
 ML> done better selling its decorations and bric-a-brac than
 ML> selling some of the food.

Quite.

 NB>> Music has more latitude...  The preciseness is only the starting
 NB>> point... knowing (or sensing, feeling) what to do with it is what
 NB>> makes it music...  Which is not to minimize the importance of proper
 NB>> rhythm, or the right notes, etc...  ;)
 ML> I find that it's often "touch" that makes a difference.
 ML> Of course I'd take that position, as I always prided myself
 ML> more on my touch than anything else; further, as far as
 ML> note values and intonation go, you might as well hire a
 ML> machine to do that. 

Agreed.  If all you have is the correct note values and intonation, it
might as well be a machine... what one does with it after that is the
important part...

 ML> I once met Mr. Kurzweil. I should have murdered him, but
 ML> at the time it didn't seem like such a great idea.
 
What we figure out in hindsight...  (G)

 ML>> Spoken like a soloist person and a keyboardist at that.
 NB>> Guilty as charged...  (G)  but also true for at least some
 NB>> accompaniment as well...  :)

 ML> Yeah, I suppose, especially when the accompanyee meanders
 ML> about a bit.

That certainly can make life interesting...  ;)

ttyl        neb

... Fools and their money become popular quickly.

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