I knew a guy who's dad was a limo driver in Nashville that picked up John Cage once. Cage asked him if he knew where to find any grass, and, being an older Tennessean, the driver said "I don't know anything about that." But John Cage backtracked and said "Oh, sorry, not marijuana, I mean literal lawn clippings. I put them on my salad." John Cage proceeded to actually have the guy drive to a suburb, knock on someone's door, and ask for some fresh lawn trimmings that he put on a salad and ate. The dude was as abstract with food as music.
Betty Isaacs told me that when she was in New Zealand she was informed that none of the mushrooms growing wild there was poisonous. So one day when she noticed a hillside covered with fungi she gathered a lot and made catsup. When she finished the catsup she tasted it and it was awful. Nevertheless she bottled it and put it up on a high shelf. A year later she was house cleaning and discovered the catsup which she had forgotten about. She was on the point of throwing it away. But before doing this she tasted it. It had changed color. Originally a dirty grey it had become black and as she told me it was divine improving the flavor of whatever it touched.
I suppose that Cornelius Cardew would be a nice person for you great composers series. Your channel is amazing by the way Greetings from Saint-Petersburg
I like the music and ideas of Cage, but has italian I prefer not to try that. I'm from Catania and I think you have to try our pasta alla Norma (I don't have to say to you about Norma the opera of Vincenzo Bellini), the only ingredient I think it's hard to find out of Sicily is the salted ricotta, it's like soft parmiggiano consistence, bon apetite :D
@@stephenjablonsky1941 preprepare a Sponge with shredded brie, run an electrical current though it for an hour, and then slide it and serve over bread
In a parallel universe: ''I Tried Gordon Ramsay's Weird Mushroom Recipes'' Hey guys! Thommas Big here! Did you know that Gordon Ramsay, famous avant guard composer was also a cook? Today we're going to try out his weird mushroom recipes, that honnestly remind me a lot of famous chef John Cage's recipies from the ongoing TV show DominantCook!
So I cooked the dogsup for myself, and it turned out pretty good, if not heavy handed on spices. I’m wondering if you shouldn’t have strained the catsup. I let it simmer for another 20 minutes and the remaining mash halved without concern for a burn. Maybe straining the catsup dehydrated it too much?
Cage's recipes usually call for freshly ground spices-but he _didn't_ do so for this one. May have been a typo, looking back! Either way, an excessive amount of pepper.
