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January 14, 2011
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Haha, you have good taste. I once listened to all the versions available of everybody loves my baby!
Posted by: Fleurette | January 14, 2011 at 12:52 PM
There are some pretty bad versions out there. I blame MWAB (men who adore blues). I've tried to exclude most of them. I love the jaunty versions by Cab Calloway and Louis Armstrong: there's nothing like a sad song sung like you don't mean it...
Posted by: badaude | January 14, 2011 at 01:51 PM
Did that include a version by The Triffids?
Living in Australia, we can't get Spotify. This thing you speak of is a mystery.
Posted by: Mike | January 15, 2011 at 10:28 AM
No don't. Will go and listen to it right away!
You don't have Spotify in Australia? How do you live?
You could try We7 but it's not as good...
Posted by: badaude | January 16, 2011 at 06:29 PM
Cutiee one drawing, cut lines are not as much solid. Color scheme is nice..
Posted by: Cheap Shopping | January 17, 2011 at 08:36 AM
Not even any serious talk of Spotify in Australia.
Posted by: Mike | January 17, 2011 at 12:51 PM
I was going to erase 'Cheap Shopping's comment as the spam it no doubt is, but it's so charmingly expressed that I'm delighted to receive it...
Posted by: badaude | January 17, 2011 at 03:08 PM
I once got totally hooked on "Miss Otis regrets".To make matters worse I started buying vintage versions on 78's. I am not even going to listen to St James Infirmary on Spotify as I know I'll slip again.
BTW as a postscript to your notes on cookery books I would recommend Soyer's "Paper Bag Cookery" which has just been re-published: it is a classic quest book in which Soyer seeks to overcome the persistent taste of burnt paper bags in his search for the ideal mode of cooking for the masses.
Posted by: DBC Reed | January 23, 2011 at 08:28 PM
Fascinating. Sounds eco and beats heating up a can up over the stove.
I haven't read Soyer's book but I do sometimes cook Elizabeth David's pheasants in paper cases: semi-roast the pheasant; take it out of the oven and cut it into two pieces down the breastbone; cut two large heart shapes from greaseproof paper (cute and also more or less the same shape as half a pheasant when folded); butter each heart on one side; place the 1/2 pheasant on one side of the heart; fold the other half over and twist the edges of the paper so the pheasant is enclosed (looks a bit like a sideways cornish pasty); put it back in the oven for 15 mins and it comes out steamed with all the juices preserved. A very good way to cook a slightly tough bird.
Posted by: badaude | January 24, 2011 at 10:40 AM