This was a rather nostalgic show, for one main reason that had nothing really to do with Band of Horses at all: as I stood on the floor of the Enmore with my best friend, we realised it was almost exactly twelve years to the day we saw our first live concert together, at the Enmore. Ah, plus ça change, and all that.
It was also the third time I'd seen Band of Horses in three years, and while it could not reach the same transcedenscent heights as that glorious time two years ago at the Metro, I certainly still enjoyed last night a great deal, and came out with a big grin, the songs ringing in my ears. They really are wonderful musicians, individually and as a band, and they have a really lovely laid-back presence on stage that works well with their music and their audience. During Detlef Schrempf - which sounded utterly beautiful - someone put up their lighter to Ben Bridwell's glee, and soon, with his encouragement from the stage, everyone raised their lighters in their air. For the rest of the song there was a sea of flickering yellow glows in the dark, and it was just perfect (and perfectly old school; it's just so much prettier than a sea of mobile phone glows) in that moment.
I liked the visual component too: they beamed spliced together footage of live shows and backstage antics as a frenetic backdrop to the more upbeat songs, which were fun; while the slower songs, particularly the more country-sounding tunes from latest album Infinite Arms, were matched with quite peaceful, lovely views of empty American landscapes - snow-capped mountains, endless skies, star filled nights.
At times I thought the mix was a little uneven, I couldn't hear Ben Bridwell over the music sometimes, which made me sad because, man, that voice is golden. But it might not be the sound guy's fault, because we were also stuck next to an intensely irritating couple who talked loudly through 80% of the songs. Also, he was saying stuff like, "Play something I know, I paid good money for this!" and "We should've gone to the Strokes instead." I'm pretty sure everyone around us wished they'd gone to there instead too, then we wouldn't have to listen to them whining incessantly, and tempting us to punch his face in. :p
But apart from that annoying blip, the rest of the show was a delight. Highlight of the night for me was the back-to-back pairing of Ode to LRC, stomping good fun as always, and The Funeral, magnificient. I was a little sad that they didn't play Our Swords and they didn't play Monsters, but I couldn't really fault them when they closed with Am I A Good Man, which was so unexpected but so so appreciated. I'm glad they're still covering that, and I loved hearing the interplay of Ryan Monroe and Ben Bridwell's voices on that song live again. :D
I was keeping note of what they played, except after the seventh song I accidentally deleted it from my phone, d'oh. The set list below is from the review by jayhorn5 that I stumbled across.
The Great Salt Lake
Is There A Ghost
Weed Party
NW Apt.
Islands on the Coast
Blue Beard
Compliments
The General Specific
Older
Marry Song
Detlef Schrempf
Factory
Cigarettes, Wedding Bells
(new song)
Laredo
Wicked Gil
Ode to the LRC
The Funeral
No One's Gonna Love You
Am I A Good Man (Them Two cover)
No One's Gonna Love You (video from phlegmphatale", who braved sore arms once again)
Friday, July 30, 2010
Saturday, July 3, 2010
baking adventures in June(ish)
It's been brownie-central here! :)
Black and White Brownie Bars
originally from Baking Bites
1 1/2 cups milk and/or dark chocolate, roughly chopped
1 1/2 cups white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp Kahlua
3/4 tsp salt
2 cups all purpose flour
Preheat oven to 180C, Grease and line a baking pan with aluminium foil.
Cream together butter and brown sugar. Beat in the egs one at a time, then add Kahlua (or vanilla essence), salt and flour, mixing until there are no streaks of flour, and it is just combined. Take 2 cups of this batter and put it in a separate bowl.
Melt 1 cup of white chocolate in the microwave (in 30s intervals) and stir until all chocolate is melted and smooth. Pour into one of the batter bowls and mix in well. Do this quickly since the chocolate will set again quite quickly and then it's really hard to mix it into the batter!! (says she who FAILED at this step)
Pour this white choc batter into the pan. Scatter the remaining 1/2 cup of both milk/dark and white chocolate evenly over the surface.
Now melt 1 cup of dark or milk chocolate and add that to the other batter bowl, mixing well. Drop small dollops of this chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in pan, then lift the brownies out with the foil and slice into long, thin slices.
I deviated from the original recipe only because I discovered too late that I didn't have any semi-sweet chocolate, only blocks of milk chocolate; nor did I have any vanilla extract. So I made do. I still got told they were delicious. :)
Turtle brownies
originally from Technicolor Kitchen
Brownies:
55g unsalted butter
90g dark chocolate, coarsely chopped
½ cup (70g) plain flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 tbsp Kahlua
Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon Kahlua
¼ teaspoon of salt
Preheat oven to 160°C. Grease and line a buttered 20cm baking pan with foil.
Mix flour, baking powder and salt in a bowl and set aside. Melt butter and chocolate together and mix until smooth. Let cool slightly. Whisk together sugar and eggs until pale and fluffy. Add the chocolate mixture, milk and vanilla to the egg mix, and combine. Add flour mixture and mix until well combined.
Pour batter into prepared pan. Bake until a skewer/toothpick inserted into the centre of brownies comes out with a few crumbs but is not wet (~30 minutes). Let cool on a wire rack.
While brownies are baking, boil 1/3 cup (80ml) water and the sugar in a saucepan over medium-high heat. Stir until sugar has dissolved. When mixture comes to a boil, stop stirring, and brush the sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream in a slow pour (if you're too quick it clumps up!). Add vanilla (or Kahlua) and salt. Gently stir with a wooden spoon or heatproof spatula until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies. Refrigerate until cold, 30 minutes to 1 hour.
The caramel will still be quite runny. I had a hell of a time trying to cut these up. But they were so delicious; soft, almost fudgy batter plus sticky salted caramel - om nom nom!
Black and White Brownie Bars
originally from Baking Bites
1 1/2 cups milk and/or dark chocolate, roughly chopped
1 1/2 cups white chocolate chips
3/4 cup butter, room temperature
1 cup brown sugar
3 large eggs
1 tsp Kahlua
3/4 tsp salt
2 cups all purpose flour
Preheat oven to 180C, Grease and line a baking pan with aluminium foil.
Cream together butter and brown sugar. Beat in the egs one at a time, then add Kahlua (or vanilla essence), salt and flour, mixing until there are no streaks of flour, and it is just combined. Take 2 cups of this batter and put it in a separate bowl.
Melt 1 cup of white chocolate in the microwave (in 30s intervals) and stir until all chocolate is melted and smooth. Pour into one of the batter bowls and mix in well. Do this quickly since the chocolate will set again quite quickly and then it's really hard to mix it into the batter!! (says she who FAILED at this step)
Pour this white choc batter into the pan. Scatter the remaining 1/2 cup of both milk/dark and white chocolate evenly over the surface.
Now melt 1 cup of dark or milk chocolate and add that to the other batter bowl, mixing well. Drop small dollops of this chocolate batter on top of the chocolate chip layer, then use a spatula to gently spread the chocolate batter into an even layer.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in pan, then lift the brownies out with the foil and slice into long, thin slices.
I deviated from the original recipe only because I discovered too late that I didn't have any semi-sweet chocolate, only blocks of milk chocolate; nor did I have any vanilla extract. So I made do. I still got told they were delicious. :)
Turtle brownies
originally from Technicolor Kitchen
Brownies:
55g unsalted butter
90g dark chocolate, coarsely chopped
½ cup (70g) plain flour
¼ teaspoon baking powder
¼ teaspoon salt
1 cup (200g) caster sugar
2 large eggs
¼ cup (60ml) whole milk
1 tbsp Kahlua
Topping:
1 cup (200g) caster sugar
1/3 cup (80ml) heavy cream
1 teaspoon Kahlua
¼ teaspoon of salt
Preheat oven to 160°C. Grease and line a buttered 20cm baking pan with foil.
Mix flour, baking powder and salt in a bowl and set aside. Melt butter and chocolate together and mix until smooth. Let cool slightly. Whisk together sugar and eggs until pale and fluffy. Add the chocolate mixture, milk and vanilla to the egg mix, and combine. Add flour mixture and mix until well combined.
Pour batter into prepared pan. Bake until a skewer/toothpick inserted into the centre of brownies comes out with a few crumbs but is not wet (~30 minutes). Let cool on a wire rack.
While brownies are baking, boil 1/3 cup (80ml) water and the sugar in a saucepan over medium-high heat. Stir until sugar has dissolved. When mixture comes to a boil, stop stirring, and brush the sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes.
Remove from heat, and immediately add cream in a slow pour (if you're too quick it clumps up!). Add vanilla (or Kahlua) and salt. Gently stir with a wooden spoon or heatproof spatula until caramel begins to cool and thickens slightly, about 1 minute.
Pour caramel over cool brownies. Refrigerate until cold, 30 minutes to 1 hour.
The caramel will still be quite runny. I had a hell of a time trying to cut these up. But they were so delicious; soft, almost fudgy batter plus sticky salted caramel - om nom nom!
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