Currently lazing on a beach in Spain, Fucked Up are at the end of their latest European tour, which only means one thing – they’re back on the road again soon. You might have already seen some dates floating around the interweb, but they’ll be joining Wavves for a string of dates in North America (Damian and Jonah also feature on the new Wavves EP) in late September around their own headline dates.
After that they make their way back to Europe for another set of dates, including a festive treat for those in London.
A full list of upcoming dates are below, with more dates further afield looming on the horizon. Stay tuned.
09-22 Montreal, Quebec – Pop Montreal
09-23 Boston, MA – Royale %
09-24 New York, NY – Webster Hall %
09-25 Washington, DC – Black Cat %
09-26 Charlottesville, VA – Jefferson Theatre %
09-27 Chapel Hill, NC – Local 506 %
09-28 Columbus, OH – Outland Live %
09-29 Chicago, IL – Logan Square Auditorium %
09-30 Detroit, MI – Magic Stick %
10-02 Buffalo, NY – Town Ballroom %
10-22 Halifax, Nova Scotia – Halifax Pop Explosion (two shows)
% shows with Wavves
28th – Paris, Pitchfork Music Festival (France) Tickets
29th – Leeds, Nation Of Shopkeepers (UK)
30th – Manchester, Soundcontrol (UK) Tickets
31st – London, Scala (UK) Tickets **Halloween**
Myths are being exploded every day in the online foodiverse. Just as it’s been discovered that you can easily make no-knead bread, so also it’s been discovered that you can make no-soak beans (read that thread in its entirety before setting out on your journey). While this is not exactly revelatory – beans are not soaked overnight in many cuisines – a variety of myths have been exploded, namely:
1. soaking beans makes them cook faster – FALSE
2. soaking beans reduces those “side effects” – FALSE *
3. adding salt to beans at the outset increases cooking time – FALSE
* the main way to reduce “side effects” is to eat more legumes, or eat Beano. personally, I don’t happen to suffer from them so there.
This method, developed by Russ Parsons, takes a total of 90 minutes, often less. Essentially you preheat your oven to the level that will keep the beans at a steady simmer (about 300F for me), and bring the beans to a boil on the stove with some salt and about an inch and a half of good cold water. Then put the beans in the preheated oven for 75 minutes. Add aromatics, if you desire, about halfway through. At the end, taste for salt and serve over steamed white rice.
For the red beans shown at top I used Goya kidney beans and added a few smashed cloves of garlic, some bay leaves, and fresh sage leaves and summer savory from the garden. I think the savory works terrifically well with this dish. See photo of “aromats” above. (Not shown: a tiny bit of dried red Thai bird chile, de-seeded and crushed.)
Check for salt before serving over rice. Of course a full battery of hot sauces should be made available, plus some freshly ground black pepper and (in this case) a side of asparagus and some leftover chicken on top. (If I’d had time to make a fresh tomatillo salsa, that would have been perfect.)
I also tried black beans two ways. Again, the dried beans came from Goya.
The first way was simple no-soak black beans, prepared with the aromatics as for the red beans shown above. The result looked like this:
For the second way, I sauteed some shallots, garlic, onion, sage and chopped fresh green bird chile in olive oil, and added the cooked black beans to this soffrito, and sauteed for a bit longer.
This way came out more succulent-smelling and slightly more attractive-looking as well:
BUT! Strangely, I preferred the simple black beans with the aromatics (which of course could be varied a million ways). They were “beanier”. With the sauté, the garlic in particular took over the dish and made into something different. Not necessarily worse, but also not necessarily necessary with real dried no-soak beans like this. Try the earthy, simple version first and see how you like it.
As previously discussed, at last night’s Amoeba in-store, Stephen Malkmus and the Jicks played an FCC-friendly rendition of their ‘Mirror Traffic’ jam, “Senator“. This morning, we send a hearty congratulations to Wayne J in Buellton, CA whose timely radio-ready replacement was chosen by the band & will be rerecorded on a new version of the song to appear on the backside of what shall be the most limited 7″ that’ll ever emerge from these four walls.
Como te va, fantasy sports fans? Our own Stephen Malkmus And The Jicks are not quite done with Los Angeles, and vice versa. Right now, SM and co. are prepping for their appearance on KCRW’s beloved Morning Becomes Eclectic at 11:15AM PDT (or 2:15PM in the popular EDT format).
Not only did LA get a stellar instore at Amoeba last night, wherein the winning lyric for the already-infamous blowjob contest was revealed (more on that to come), but now you get Malkmus on your radio as well. Don’t ask me why he loves you so much, LA, just go with it.
Oh, and you might want to tune your radio dial to 89.9FM to listen. Go to KCRW.com to listen online if you’re not in the area, or just prefer your radio to be ones and zeros.
If you’ve been tuned in to CNN this blog lately, you may recall how today marks two very important future cultural benchmarks. First, today sees the release of Stephen Malkmus And The Jicks’ new album Mirror Traffic.
Second, to celebrate the aforementioned release, Stephen and the Jicks will be playing a free, all-ages instore this evening at Hollywood’s seminal rock outlet Amoeba Music at 6pm PST. The entire performance will be streamed on Amoeba’s website so even if you’re not in LA, you can still check it out and find out who won the best fucking contest of all-time the contest to help Steve find an alternate word for “blowjob” so that the radio will play his single Senator.
Funny I should mention THIS CONTEST now because contrary to our having told you guys we were going to announce the winner in a few weeks, we’re just so damn excited that Stephen will be announcing the winner during this evening’s performance of Senator on Amoeba webcast, so be sure to tune in and find out if you’ve won. And while we’ve only got a few hours until showtime, we’ve still yet to determine that perfect “blowjob” substitute. So get your last minute entries in right now. Seriously, we’re shutting it down (boss) in a few hours.
And if you just can’t wait another minute to get your SM/JCKS online video fix, check out Mirror Traffic’sfirst video right now.
In addition to two other instores later this week, the band will be hitting the road for a very awesome and very extensive tour in a few weeks’ time. Those dates below.
9/20 – Detroit, MI, Majestic Theater – tickets
9/21 – Toronto, ON, Phoenix Concert Theatre – tickets
9/22 – Ottowa, ON, Ritual – tickets
9/23 – Montreal, QC, Corona Theatre – tickets
9/24 – Boston, MA, Royale – tickets
9/26 – New York, NY, Terminal 5 – tickets
9/28 – Philadelphia, PA , Theatre of Living Arts – tickets
9/29 – Baltimore, MD, Ram’s Head Live – tickets
9/30 – Charlottesville, VA, Jefferson Theater – tickets
10/1 — Saxapahaw, NC, The Haw River Ballroom – tickets
10/2 – Atlanta, GA, Variety Playhouse – tickets
10/4 – Nashville, TN, Mercy Lounge – tickets
10/5 – Indianapolis, IN, Earth House – tickets
10/6 – Chicago, IL, Vic Theatre – tickets
10/7 – Milwaukee WI, Turner Hall – tickets
10/8 – Minneapolis, MN, Pantages Theatre – tickets
10/11- Seattle, WA, Neptune Theatre – tickets (with Ty Segall)
10/12 – Vancouver, BC, The Biltmore Cabaret – tickets (with Ty Segall)
10/13 – Portland, OR, Crystal Ballroom – tickets (with Ty Segall)
10/16 – San Francisco, CA, Treasure Island Music Festival – tickets
10/19 – Los Angeles, CA, The Music Box – tickets (with Ty Segall)
10/20 – Solana Beach, CA, Belly Up Tavern – tickets (with Ty Segall)
Today the nation’s most esteemed news source brings us the first video from Stephen Malkmus and The Jicks’ awesome new album Mirror Traffic (hear it), out THIS COMING TUESDAY and available for pre-order.
The video, directed by Steve Doughton, accompanies an excellent piece about Mr. Malkmus and Mr. Beck Hansen (as well as their parallel histories and work together on Mirror Traffic) that will run in the paper this weekend. (I can’t say it’s my favorite Matador-related piece to run in the Times this week, though – that honor goes here.)
Hot off the heels of touring with Thurston Moore and playing the Williamsburg Waterfront with Sonic Youth & Wild Flag last Friday, we’re happy to announce that Kurt Vile And The Violators are adding even more dates on to their Fall US tour. This includes some new dates with Bright Eyes plus a few dates supporting The Flaming Lips. No big deal. On top of that, KV & The Violators will be headlining NYC’s Webster Hall on Friday, November 11. Tix for Webster go on sale this Friday here.
18th: Pukkelpop – Hasselt, Belgium
20th: Festival de Paredes de Coura – Paredes de Coura, Portugal
21st: Rote Fabrik – Zurich, Switzerland
22nd: Manufaktur – Schorndorf, Germany
23rd: Berghain Kantine – Berlin, Germany
24th: Posten – Odense, Denmark
25th: Malmöfestivalen – Malmö, Sweden
26th: Club What We Do Is Secret @ Strand – Stockholm, Sweden
27th: Cafe Mono – Oslo, Norway
28th: Pusterviksbaren – Gothenburg, Sweden
29th: Tavastia – Helsinki, Finland
30th: Vega – Copenhagen, Denmark
31st: Nato – Leipzig, Germany
2nd: Into the Great Wide Open – Vlieland, Netherlands
(Patrick left me to do the Matador Update, so I’m also filling in on the food blog)
Puffy Bread has been a staple on the Farrell breakfast table for years. Here’s what you will need:
- Pancake batter
- 1 tsp baking powder (if pancake batter is a couple days old)
- 2 pieces of whole wheat bread
- 1 stick of butter
- 1 liter of milk (carton-form)
Add baking powder to batter if necessary. Dunk a piece of bread in the batter. Warm a cast iron skillet using medium heat.
Turn the piece of bread over and really slosh it around. The sloshing technique will really work the batter into the bread. You will appreciate the gooeyness this creates from the first bite and even moreso at 1:30am when you return from clubbing to finish off what your daughter couldn’t.
Place 1/3 stick of butter in the skillet. Once butter is fully melted and a bit bubbly, add the fully sloshed bread to the skillet. Flip after it gets a bit carmelized. And repeat the cook.
Remove this piece from the skillet, add less maple syrup than you would want and serve to your daughter. The second piece is always like 5 times better because it’s less crusty and more evenly golden brown. The difference is almost imperceptible to a 4-year old unless her lame-ass mom narcs you out. So ensure mom is elsewhere doing something like taking a shower or watching Project Runway on Amazon Instant Video. The “oh honey, i got breakfast this morning, you go relax” method is your ticket to 2nd piece glory.
As for partaking, there are many methods but I prefer this one.
Cut the puffy bread into 1.5″ x 1.5″ inch squares. Take the carton of milk, open and create a rounded, slightly beveled edge on the lip of the carton to ensure a wide, even outflow. Skewer 4 to 5 of the pieces onto a longish fork and place into you mouth. Chew slowly at first, working the puffy bread into a delicious, maple syrupy paste. Once you can breathe a little bit, grab the carton of milk and start drinking, upping the viscosity of the paste into a swallowable consistency.
Once you’ve swallowed, rinse the mouth with more milk. And then take a couple moments before repeating so that your daughter doesn’t develop any poor eating habits by watching you eat too fast.
There are many permutations of this recipe. Different types of bread. Different types of toppings. The “my kids drank all the milk” dry method. But start simple, permutate thoughtfully, but always enjoy!