losthighway wrote: Thu Jul 15, 2021 11:27 pm

Geiginni wrote: Thu Jul 15, 2021 5:50 pm I'd love to see/start a tribute band, somewhat similar to the Beatallica concept, but would work two-ways:

Play the songs of classic Black Sabbath in the style of 80s/90s Depeche Mode
Play the songs of Depeche Mode in the style of classic Black Sabbath

I think it could work. Finding a singer that could do Ozzy AND Gahan might be a bit tricky though...

Oh man. If you assembled the right combination of people to do either of those, they could probably get about 6-8 songs deep into either catalog and unlock a formula to just start writing originals.

I find that those kind of mashup stews lead to some of the best new songs. They never even turn out as an obvious sum of parts, it's just harnassing some of the coolest shit unrelated musicians do and figuring out how closely related they are.

That's exactly why I think that mashup would work so well. Each group's approach to songwriting, mood and timbre are very similar - even if each's fans would absolutely hate to acknowledge the other.

I can totally hear DM doing Fairies Wear Boots and it melding over to BS doing Personal Jesus. Things like Never Let Me Down Again and Little 15 are totally BS songs, and N.I.B., Hand of Doom or Supernaut could be DM songs, with all the samples of analog synths and such.

And with both bands, I can't be arsed to give two shits about anything they did beyond their first half dozen or so albums.

I want to hear Ozzy screech/crooning "Suffer Well".

Geiginni wrote: Fri Jul 16, 2021 11:50 am BS doing Personal Jesus.

Ongoing negotiations over this very kind of cover have transpired in my latest outfit over these last years. Except it would be NoMeansNo doing BS doing DM.

This morning I made herbed honeyed chèvre to go in omelettes with some bacon, shallots sautéed in bacon drippings, and fresh heirloom tomato slices.

The recipe was pretty much:
-2/3 log of Kirkland goat cheese, about 6-7 oz.
-2 tsp. honey
-5-6 chives, thinly sliced
-1-2 springs thyme, minced
-1/4 tsp minced fresh rosemary
-1/4 tsp minced fresh marjoram

Mash then blend together with a fork until uniform and somewhat smooth. Serve.

Geiginni wrote: Sun Aug 08, 2021 2:32 pm This morning I made herbed honeyed chèvre to go in omelettes with some bacon, shallots sautéed in bacon drippings, and fresh heirloom tomato slices.

The recipe was pretty much:
-2/3 log of Kirkland goat cheese, about 6-7 oz.
-2 tsp. honey
-5-6 chives, thinly sliced
-1-2 springs thyme, minced
-1/4 tsp minced fresh rosemary
-1/4 tsp minced fresh marjoram

Mash then blend together with a fork until uniform and somewhat smooth. Serve.

That sounds awesome.

I was thinking recently: What are the best non-cheddar options for a fancy grilled cheese (and fuck American cheese)?

losthighway wrote: Sun Aug 08, 2021 4:08 pm

Geiginni wrote: Sun Aug 08, 2021 2:32 pm This morning I made herbed honeyed chèvre to go in omelettes with some bacon, shallots sautéed in bacon drippings, and fresh heirloom tomato slices.

The recipe was pretty much:
-2/3 log of Kirkland goat cheese, about 6-7 oz.
-2 tsp. honey
-5-6 chives, thinly sliced
-1-2 springs thyme, minced
-1/4 tsp minced fresh rosemary
-1/4 tsp minced fresh marjoram

Mash then blend together with a fork until uniform and somewhat smooth. Serve.

That sounds awesome.

I was thinking recently: What are the best non-cheddar options for a fancy grilled cheese (and fuck American cheese)?

A Good smoked Provolone

PASTA wrote: Sun Aug 08, 2021 4:56 pm A Good smoked Provolone

Seconded.

Also, processed smoked Gouda, with shavings of aged Gouda to round out the flavor.

Nice ideas. Let's talk bread.

Sourdough? A quality white flour bread to make room for the cheese flavor (french, sheepherder etc)? Get real crazy with a rye?

jason from volo wrote: Sun Aug 08, 2021 6:17 pm

losthighway wrote: Sun Aug 08, 2021 5:41 pm Nice ideas. Let's talk bread.

Sourdough? A quality white flour bread to make room for the cheese flavor (french, sheepherder etc)? Get real crazy with a rye?

HUGE fan of sourdough. Also it (apparently?) has a lot less gluten for folks like my wife that can’t eat a lot of it. So we usually have a bunch of sourdough on hand.

the process of achieving true sourdough kills or neutralizes the enzymes. SOME gluten intolerant folk can eat it. The same thing happens in the long fermentation (poolish) of a traditional baguette, but to a lesser extent. The actual Celiac shouldn't mess around with any of it.

I love bread and would make a grilled cheese with most anything, but you can never go wrong with a classic french peasant loaf for something like this.

losthighway wrote: Sun Aug 08, 2021 4:08 pm I was thinking recently: What are the best non-cheddar options for a fancy grilled cheese (and fuck American cheese)?

Other than the smoked option already mentioned, Mozzarella can be good. Tends to need balancing out a bit (cherry tomatoes, onions, peppers etc.) but you can say that about a lot of cheeses. Mozzarella and garlic can be a good combination too, but you maybe need to be in the mood for it.