Options Bryce: Playlist from April 6, 2012 Options

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I never miscue a record. I am punctual, well-prepared, and dislike clutter. Outgoing and helpful, I'm always appropriately dressed. I do not behave erratically and have excellent penmanship. My CD's never skip, and I am in good health. I like all the notes, in any order.

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Options April 6, 2012

Listen to this show: | Add or read comments

Artist Track Album Comments Approx. start time
Frank Bretschneider  We Can Remember It For You Wholesale   Options Rhythm    0:00:00 ()
Technical Drawings  Interminable Spectral Mountains   Options The Ruined Map    0:03:01 ()
Matmos  Cloth Mother / Wire Mother   Options Quasi-objects    0:08:25 ()
Boston Typewriter Orchestra  ?     oh youtube...  0:13:54 ()
.  Enyete   Akom: The Art of Possession    0:17:51 ()
  Trumpet Orchestra   Anthology of World Music: Africa: The Dan    0:23:27 ()
    Waza: Blue Nile — Sudan    0:27:42 ()
  Zavan   Cameroun: Flûtes des Monts Mandara    0:32:51 ()
  Song of Rejoicing After Returning from a Hunt   Anthology of World Music: Africa: The Ba-Benzélé Pygmies    0:37:01 ()
  Nzombi   Aka Pygmy Music    0:41:20 ()
  Music for the Buma Dance   Cameroon: Baka Pygmy Music    0:43:39 ()
  Propitiatory Song for the Hunt   Central African Republic    0:54:38 ()
  Dance Music   Central African Republic    0:58:17 ()
 
Brise-Glace  In Sisters All and Felony   Options In Sisters All and Felony / Angels on Installment Plan    1:06:09 ()
Karpaty Magiczne  Spiewajace Misy   Options Księga Utopii    1:11:23 ()
Karpaty Magiczne  Taniec z gor   Options Księga Utopii    1:15:13 ()
Catherine Ribeiro + Alpes  Voyage I   Options 2Bis    1:19:58 ()
Six Organs of Admittance  Race for Vishnu   Options Six Organs of Admittance    1:25:30 ()
Taj Mahal Travellers  1st July 1971   Options Live at Moderna Museet in Stockholm    1:35:02 ()
Laurie Spiegel  Sediment   Options   As heard in the hunger games!  2:34:43 ()
 
Vittorio Gelmetti  Treni d'Onda a Modulazione d'Intensità   Options Musiche Elettroniche    2:47:15 ()

Listener comments!

  Fri. 4/6/12 12:05pm mike noble in nyc:

good afternoon. what's for lunch?
  Fri. 4/6/12 12:06pm t:

Bryce, I feel weird.
  Fri. 4/6/12 12:06pm George of Troy:

Ahoy Bryce!
  Fri. 4/6/12 12:06pm jk:

I like where this is headed already.
falafel for lunch!
Avatar Fri. 4/6/12 12:06pm bryce:

hey, all!
Avatar Fri. 4/6/12 12:07pm bryce:

t, you may be weird
  Fri. 4/6/12 12:07pm βrian:

Bryce Biryani.
  Fri. 4/6/12 12:07pm Mike East:

Afghan Chicken kebab on the way
  Fri. 4/6/12 12:07pm steve:

heyo
  Fri. 4/6/12 12:12pm maximilian:

cat cranium for feed
Avatar Fri. 4/6/12 12:13pm bryce:

howdydooo
  Fri. 4/6/12 12:13pm maximilian:

india too much curry powder
  Fri. 4/6/12 12:13pm allan:

gateway to the weekend
  Fri. 4/6/12 12:13pm bruceleh:

Red's All Natural Steak Buritto w/ Kraft Deli American cheese and some Heinz organic ketchup (make with real sugar, not corn syrup)
  Fri. 4/6/12 12:14pm maximilian:

i already have someone in mind i think should be able to make it to this show
  Fri. 4/6/12 12:15pm maximilian:

i only started listenning to dino felipe only recently alot of the stuff is really mental hygiene quality
  Fri. 4/6/12 12:16pm mike noble in nyc:

now that i'm back in midtown for a few weeks... should i pace myself or go back to my former daily halal meat habit?
  Fri. 4/6/12 12:16pm Cecile:

it's only a couple of weeks, go for it.
  Fri. 4/6/12 12:16pm mike noble in nyc:

should i go get some trini-paki goat biryani? or some famous halal guys lamb?
  Fri. 4/6/12 12:17pm steve:

i wish i was have pizza at Pizza Suprema... that stuff is like crack
  Fri. 4/6/12 12:17pm Cecile:

lamb.
  Fri. 4/6/12 12:18pm Ike:

Are the Trini-Pak guys back at 43rd & 6th? I wish I still worked in midtown.
  Fri. 4/6/12 12:18pm northguineahills:

juggling Steinski & Bryce...
  Fri. 4/6/12 12:19pm the best a man can get:

why do i suddenly feel like shaving?
  Fri. 4/6/12 12:19pm maximilian:

oh and the recipes oh mai godsh
  Fri. 4/6/12 12:19pm "Baaaa":

Have some halal seitan.
  Fri. 4/6/12 12:20pm jk:

miracle 5 reference!
  Fri. 4/6/12 12:20pm Sonic Youth:

Seitan is boring.
  Fri. 4/6/12 12:20pm allan:

@cecile- the sandwich formerly known as wilbur's has mock duck. st paul improving on my behalf
  Fri. 4/6/12 12:21pm jk:

keepin it local, Boston.
  Fri. 4/6/12 12:21pm northguineahills:

I think I'll cook up some yakisoba from scratch, gotta see what veggies I have.
  Fri. 4/6/12 12:21pm Sonic Youth:

AWESOME!
Also, didja hear, Eclipse records opened up by the Amsterdam?
  Fri. 4/6/12 12:22pm Cecile:

uh, that's right, Sonic Youth...
  Fri. 4/6/12 12:22pm mike noble in nyc:

@Ike -- trini paki boys were at that location at least up until january 2011 when i moved away. and i think i've been back once or twice since then. maybe i will investigate today. get some doubles and biryani.
  Fri. 4/6/12 12:22pm Annoying Commercial Kid:

What's a yakisoba?
  Fri. 4/6/12 12:22pm annie:

halal, schmalal..... it's all smoke and mirrors
  Fri. 4/6/12 12:23pm Cecile:

hahahahaha annie.
  Fri. 4/6/12 12:23pm Viet Nam:

Seitan rocks!
  Fri. 4/6/12 12:24pm allan:

i see that eclipse...
  Fri. 4/6/12 12:25pm steve:

seitan soaked in anything and slow cooked for an hour is always good
  Fri. 4/6/12 12:26pm Mr Donut:

Good Friday or Black Friday? Anyway, PBJ for me
  Fri. 4/6/12 12:26pm annie:

bryce, you're still nice.... or according to the new standard established in oregon for spell-check being allowed on final exams: bryce your still nice,
  Fri. 4/6/12 12:26pm Cheri Pi:

I love seitan in all it's delicious forms.
  Fri. 4/6/12 12:26pm Sommelier:

Halal seitan pairs well with Cabernet Franc.
  Fri. 4/6/12 12:27pm Ike:

@Mike Noble -- for a while they had to move across the street because of construction. I heard they moved back but I'm not sure. Haven't been in that area lately. Let me know if you find them.
  Fri. 4/6/12 12:28pm northguineahills:

Technically, yakisoba is just Japanese fried noodles. I just soak raw noodles in a tad of boiling water w/ sesame oil & fish sauce, once the water boils away it fries. I sometimes add chili peppers and veggies and/or eggs. When I was a kid in Japan (Navy brat), I took some Japanese cooking classes.
Avatar Fri. 4/6/12 12:28pm bryce:

hahaaa hey, annie!
  Fri. 4/6/12 12:29pm northguineahills:

oh, I always add wakame.....
  Fri. 4/6/12 12:29pm allan:

http://cache1.bigcartel.com/product_images/47898209/bartflat.jpg
  Fri. 4/6/12 12:31pm Annoying Commercial Kid:

No, seriously, I ask this in the damn Maruchan yakisoba commercial. Every time! All the questions I could ask. Besides, I think the right answer is, "repurposed ramen packets." Yours sounds way better.
  Fri. 4/6/12 12:31pm Cheri Pi:

the way to get that real yakisoba taste is to use straight-up Worcestershire sauce; I use the fish-free kind as it tastes just as "authentic" as I remember it.
  Fri. 4/6/12 12:31pm annie:

:)
  Fri. 4/6/12 12:32pm tim from champaign:

Honk horn music?
  Fri. 4/6/12 12:33pm Mr Donut:

Maniac mummers
  Fri. 4/6/12 12:35pm northguineahills:

I can't stand fish-free worcestershire sauce. My gf got some, and it totally messes up my michelada recipe.
  Fri. 4/6/12 12:35pm northguineahills:

but, that's why I use Chinese/Thai (depending what's in the fridge) fish sauce.
  Fri. 4/6/12 12:36pm Parq:

Theme for a thousand clowns. (Though not necessarily for "A Thousand Clowns".)
  Fri. 4/6/12 12:36pm BSI:

Got my drunken noodle & caffeine pills. Lets DO this thing.
  Fri. 4/6/12 12:36pm Mike East:

Hold the phones- theres fish in worcestershire sauce? For real?
  Fri. 4/6/12 12:37pm Mr Donut:

Please pass the marble puree
  Fri. 4/6/12 12:37pm Annoying Commercial Kid:

I didn't know there was fish-free worchestershire sauce. Well, sever the ties to Roman garum for real, dudes.

Yes, anchovies.
  Fri. 4/6/12 12:37pm βrian:

http://weirdcombinations.com/wp-content/uploads/2009/10/Squid-Brand-Fish-Sauce.JPG
Nice and stinky. The way I like it.
  Fri. 4/6/12 12:38pm northguineahills:

My culinary skills have really improved since I've been unemployed. I have plenty of time and patience.
  Fri. 4/6/12 12:38pm Brian:

I found some Vietnamese fish sauce that could be used as a chemical weapon...
  Fri. 4/6/12 12:39pm Cecile:

That was me, replying to Brian.
  Fri. 4/6/12 12:39pm Mike East:

I think I need to start using more Worcestershire sauce then.
  Fri. 4/6/12 12:39pm northguineahills:

garum, always been curious if anyone could make the real deal based on historical accounts. But, then again, I tried hákarl when I was in Iceland.
  Fri. 4/6/12 12:41pm maximilian:

alot of fucking typing thats gerat can i get dino felipe in this stuff
Avatar Fri. 4/6/12 12:42pm bryce:

hey tim--
www.flickr.com...
  Fri. 4/6/12 12:42pm Cecile:

ngh, I think there is a far more refined version available now. It's a milder condiment which I am also trying to find for my friend who will eat anything.

Is that the shark they bury in the ground? I think he is trying to order some by mail.
  Fri. 4/6/12 12:42pm annie:

so, anyone have a great recipe for home-made mayo using olive oil and eggs?
  Fri. 4/6/12 12:43pm Cecile:

garum colatura is what it's called now
  Fri. 4/6/12 12:45pm Ike:

I've been thinking about trying that, @Annie, but w/a milder oil like canola (that's rapeseed to our friends in Europe). Olive oil would make olive oil-y mayo, not neutral enough, yeah? A friend gave me some tips but I forgot them already....
  Fri. 4/6/12 12:46pm northguineahills:

@Cecile: Hákarl is fermented buried shark. Tastes alright, but the ammonia fumes from your stomach will destroy your olfactory receptors.
  Fri. 4/6/12 12:46pm Cheri Pi:

I watched a frenchman in France make it by hand, the eggs have to be warm; that's all I remember. there's a lot of whisking, he used a fork and lots of olive oil.
  Fri. 4/6/12 12:49pm βrian:

Tradition has it that you must always stir in the same direction. Never reverse. A wooden spoon is de rigueur, some say.
  Fri. 4/6/12 12:49pm Carmichael:

HI Bryce and all you foodies. I was thinking pizza today, instead of aloo gobi and naan.
  Fri. 4/6/12 12:50pm Cecile:

I think you can make a great blender mayo.
  Fri. 4/6/12 12:50pm Carmichael:

Yes Cecile, just use marbles.
  Fri. 4/6/12 12:53pm βrian:

The blender works (but you must *never* admit it).
  Fri. 4/6/12 12:53pm annie:

ike i avoid all rapeseed, just in principle, so it would definitely be olive oil. i see sally fallon has a decent recipe, but she call for lemon juice, which i avoid.. i'll try that one.
  Fri. 4/6/12 12:53pm BSI:

The drunken noodle had 3 pepper icons on the takeout menu, but I'd give it a solid 2.
  Fri. 4/6/12 12:55pm Cheri Pi:

I had Pad Thai for lunch. that's my pasta ration for the month.
  Fri. 4/6/12 12:55pm Mike East:

@BSI - call them and demand the third pepper.
  Fri. 4/6/12 12:57pm Ike:

How about soybean or peanut oil? Olive oil is too strong for that IMO. Kind of pricey too. Although, if the French do it, well... maybe.
  Fri. 4/6/12 12:57pm βrian:

Now there's a band name: The 3-pepper Icons.
  Fri. 4/6/12 12:59pm BSI:

It's one of the great puzzles of the universe: How many scoville units should it take to get from 2 pepper icons to that much-beloved TRUE three?
  Fri. 4/6/12 1:02pm Ike:

I'm not too keen on lemon juice either, but most mayo recipes call for it. I would try lime juice instead.

I don't use much canola oil generally, but I can only boycott so many things.
  Fri. 4/6/12 1:03pm northguineahills:

@BSI:, In my experience, w/ 3 peppers, your lucky to get 3000 Scoville units, unless you add "(respective culinary ethnicity) hot"., then you might get above 5000.
  Fri. 4/6/12 1:05pm Carmichael:

I just bought canola oil, as a sub for peanut and/or vegetable oil.

As for the 3 icon pepper, the ghost chili sets the modern standard at a whopping 1 MILLION Scovilles. I understand some asshole in Australia is cloning it to get an even hotter one.
  Fri. 4/6/12 1:06pm Ike:

Try saying "pet pet" at a Thai restaurant, if it's run by actual Thai people. That might get you 5000 Scovilles or more.
  Fri. 4/6/12 1:07pm northguineahills:

I have some naga jolokia hot sauce, two drops will do it! I was in a ghost (naga jolokia) pepper eating contest two summers ago, most retarded contest I've ever entered.
  Fri. 4/6/12 1:09pm Mr Donut:

That Dance Music could have been marbles in a slow motion wooden blender
  Fri. 4/6/12 1:10pm Caryn:

It seems as if WFMU and the Food Network have their comments boards mixed up...
  Fri. 4/6/12 1:10pm Cecile:

All of the heat means nothing if the other spices are off.
I'm finding a moderate number of Scovilles just fine.
  Fri. 4/6/12 1:11pm BSI:

Of course if you're a pasty white guy (guilty) ordering things HOT/SPICY, there's always a risk of, shall we say, "charitable interpretation" of the request. Somewhere there's a secret handshake that means "just stop smirking dammit and make it family-style..."
  Fri. 4/6/12 1:12pm Carmichael:

I'm suprised you can taste anything anymore, ngh: http://tinyurl.com/794vulk
  Fri. 4/6/12 1:13pm BSI:

@Cecile: amen to that.
  Fri. 4/6/12 1:13pm allan:

all this scoville talk just seems like dick measuring for food geeks. life lasts way too long.
  Fri. 4/6/12 1:14pm Carmichael:

Just another Friday, Caryn. I'd never eat one of those; I just like talking about it. Guess I am a food geek, Allan. Dick or not.
  Fri. 4/6/12 1:15pm still b/p:

I'm going to heat and eat Trader Joe's packaged pad thai for lunch. I'm gonna do it. And then I reckon I'll be sleeeeeepy.
  Fri. 4/6/12 1:15pm northguineahills:

When I visit my gf's friends/family in Mexico, they're surprised a gringo has a higher heat threshold then they do (many of them don't like spicey food).
That said, i rather have better tasting spices then just heat in itself, but once a month I need to eat an habanero for the endorphin rush. (just planted some new habanero seed).
  Fri. 4/6/12 1:18pm Cecile:

Well, I ask for extra jalapeno at the sandwich formerly knows as Wilber's, and they put plenty on. It gets a little intense toward the end of the sandwich, but it's still delicious. And you DO get that rush.
  Fri. 4/6/12 1:18pm Caryn:

And just for the record, had a curry chicken calzone and fries for lunch. And I loathe chilis, so this Scoville talk is sooooo uninteresting to me. Give me a zero Scoville dish and I'm fine.
Avatar Fri. 4/6/12 1:18pm bryce:

bsi, i usually widen my eyes & tell the person taking the order to "tell the kitchen i'm thai...."
  Fri. 4/6/12 1:19pm Cecile:

hahaha, caryn.

I love chilis so much, but I pace myself.
  Fri. 4/6/12 1:20pm Cheri Pi:

I love spicy & hot food. Generally I'm a Tabasco addict. I could never eat a raw hot pepper though, it needs to be blended into the food for me.
  Fri. 4/6/12 1:20pm BSI:

First time I heard of the "scoville" system, it seemed surreal. You shouldn't be able to measure magic. Good is just good.
  Fri. 4/6/12 1:21pm allan:

my normal lunch is a mayonnaise sandwich and a glass of warm milk.
  Fri. 4/6/12 1:21pm Cecile:

hahahahaha, allan
  Fri. 4/6/12 1:21pm BSI:

To paraphrase the great Mr.Natural "If you have to ask, don't MESS with it!"
  Fri. 4/6/12 1:21pm northguineahills:

Chilli's aren't default, many cuisines are fine w/o heat. However, when it works well, I love it. Some days I want extreme heat, others, just "meh" heat.
  Fri. 4/6/12 1:22pm βrian:

Me too. Love 'em. I think of them as displacing salt. I sneak tiny amounts of cayenne into dishes I serve culinary scaredy cats. They only notice the wonderful flavor.
  Fri. 4/6/12 1:22pm Cecile:

now, I have two friends whose sense of tasting is messed and who love hot food because it actually gives them some kind of sensation while eating.
  Fri. 4/6/12 1:24pm annie:

ike i have to avoid all citrus, and i'm pretty sure it's used mostly as a preservative. my fats of choice are butter or olive oil, pretty much. any alternative has to be organic from a brand i trust
  Fri. 4/6/12 1:24pm Cecile:

It's interesting but I also have another two friends with immune system disorders. They can't do chot or black pepper, but enjoy plenty of ginger, garlic, horseradish.
  Fri. 4/6/12 1:24pm Cecile:

hot or black pepper...
  Fri. 4/6/12 1:28pm northguineahills:

I can't have citrus on an empty stomach. It sucks, b/c I used to love oranges/grapefruits/juice for breakfast until I got really sick when I was 16.
  Fri. 4/6/12 1:28pm allan:

my friend only eats ramen peanut butter and cigarettes. he says the shapes and textures of other foods bother him. i think he's autistic but dont know how to start that conversation with a grown man
  Fri. 4/6/12 1:30pm Caryn:

Loathe chili peppers, but do occasionally use sweet chili sauce in my cooking. Prefer using other spices and herbs, and love garlic and horseradish. My brother is a heat addict, though. After getting obsessed with piri piri sauce in Portugal, he made a stew with half a bottle of it...
  Fri. 4/6/12 1:30pm annie:

yup.... that's it right there ngh, empty stomach.. and i LOVED citrus!!! now i dole it out sparingly...and it makes me cry to see so many chicken recipes now with lemon or lime... puulleeze!
  Fri. 4/6/12 1:32pm Wendy del Formaggio:

Hi Bryce!
Avatar Fri. 4/6/12 1:33pm bryce:

hey, you!
  Fri. 4/6/12 1:34pm northguineahills:

Stares at bag of oranges my gf bought wantonly, makes a sad face.
  Fri. 4/6/12 1:34pm Ike:

Hmm, I might've eaten too many Trader Joe's vacuum fried banana chips.
  Fri. 4/6/12 1:35pm Caryn:

@allan: reminds me of a show they have on some channel about helping people who only eat one or two types of food, like dry toast. There was some girl on who only ate baked beans because she had a phobia of choking on food... They had to slowly train her to eat other foods. She couldn't even recognise what a tomato was.
  Fri. 4/6/12 1:35pm listener james from westwood:

this talk of spices reminds me to check on the chili i have thawing on the stove. it leans toward the spicy side, which some call hot i suppose. i call these sort of people "guests i don't invite over for chili"
  Fri. 4/6/12 1:38pm Dead Corporate Eyes*:

Through clever and constant application of propaganda, people can be made to see paradise as hell, and also the other way round, to consider the most wretched sort of life as paradise.
  Fri. 4/6/12 1:40pm Dead Corporate Eyes*:

Make the lie big, make it simple, keep saying it, and eventually they will believe it
  Fri. 4/6/12 1:40pm BSI:

YAY TIMES INFINITY! ... for the Taj Mahal Travellers piece....
  Fri. 4/6/12 1:41pm allan:

@caryn whoa that sounds right.

lunch today: a bag of oranges and a bag of habaneros, aint eaten anything all day. see y'all on the other side. really tho lunchtime
  Fri. 4/6/12 1:42pm Caryn:

All this talk compelled me to get an orange from the kitchen. It's snowing outside...
  Fri. 4/6/12 1:43pm fancylouie:

hey, look at these while listening to this music you're playing...

http://www.wired.com/underwire/2012/04/antique-photos-animated-gifs/?pid=6568
  Fri. 4/6/12 1:44pm Cecile:

have a great lunch, allan.
  Fri. 4/6/12 1:47pm Caryn:

Looking over the playlist, the opening Bretschneider track reminds me that I'm conflicted. Should I feel pissed that there's a "Total Recall" remake, or be happy they made it a remake and not a sequel?
  Fri. 4/6/12 1:48pm Cheri Pi:

what album is this brycey?
  Fri. 4/6/12 1:48pm Cheri Pi:

ok, now I see it.
  Fri. 4/6/12 1:49pm dc pat:

man keep missing the really important conversations today. Alls I have to say is Tobasco, Shriracha, and El Yucatan (green)...
  Fri. 4/6/12 1:50pm dc pat:

Ike should there be an apostrophe in "all's"?
  Fri. 4/6/12 1:52pm mike noble in nyc:

@Ike - trini-paki boys still present at SE corner of 43rd and 6th. currently looking at chicken biryani & doubles!
  Fri. 4/6/12 1:52pm Cheri Pi:

Yes DC Pat, I concur
  Fri. 4/6/12 1:53pm northguineahills:

Shriracha doesn't agree w/ my stomach, must be one of the preservatives. It's a pain when you go to a SE Asian restaurant and their house hot sauce is made w/ Shriracha.
  Fri. 4/6/12 1:54pm Caryn:

Speaking of foods, the people who brought us Baconnaise, bacon envelopes, bacon salt, bacon popcorn, bacon sunflower seeds (sensing a pattern here...), ketchup salt, bacon lube and bacon lip balm have now brought out a bacon coffin.
  Fri. 4/6/12 1:54pm Cecile:

I like Grace Hot Sauce. It's Jamaica's version of Tabasco, made with sugar cane vinegar. amazing.
  Fri. 4/6/12 1:55pm Nugh Ferty:

My palms are sweaty
  Fri. 4/6/12 1:55pm Mike East:

I'm usually Cholula or Tapatio
  Fri. 4/6/12 1:56pm Mr Donut:

Don't forget bacon bandaids
  Fri. 4/6/12 1:56pm dc pat:

I will try Cecile. I tried a ton of new fangled hot sauces but always go back to the trusty ones. Same with beer--endless amounts of "micro-brews" but always go back to Europe.
  Fri. 4/6/12 1:56pm northguineahills:

yeah, I used to buy Grace when I lived in a Caribbean neighborhood. Now I have to go to a spice specialty store in Manhattan to get decent hot sauce, otherwise, I have to make it myself.
  Fri. 4/6/12 1:57pm Nugh Ferty:

I did Technical Drawing at school. Lots of 3D drawings of shapes and stuff. Completely useless.
  Fri. 4/6/12 1:58pm dc pat:

this is really cool with headphones...
  Fri. 4/6/12 1:59pm Caryn:

@Mr Donut: and to supplement your WFMU t-shirt collection, a t-shirt with an Atari logo made of bacon strips.
  Fri. 4/6/12 1:59pm Caryn:

Yep, this sounds like the echo you get at the Moderna Museet.
Avatar Fri. 4/6/12 2:02pm bryce:

make a teapot!
  Fri. 4/6/12 2:04pm Carmichael:

You went and said it, Pat: microbrew. I have an afterwork event now scheduled with myself.
As for hot sauce, I always end up with the Tabasco in front of me. I've tried Cholula, Habanero Sunshine, etc ... but can't stick with 'em. But I do love that vinegar Tang! whilst I'm burning.
  Fri. 4/6/12 2:04pm ms_a:

but i don't want a bacon teapot
Avatar Fri. 4/6/12 2:05pm bryce:

YES YOU DO
Avatar Fri. 4/6/12 2:05pm bryce:

a teaposseract
  Fri. 4/6/12 2:07pm annie:

bacon coffin is double-fold, for those who have lots of friends over for the cremation. there, i said it
  Fri. 4/6/12 2:07pm BSI:

This Travellers track reminds me... I first heard the CAN track "Aumgn" at about age 11 or 12. That's enough to screw a kid's brain forever. Probably explains a lot.
  Fri. 4/6/12 2:07pm Caryn:

Apparently, the bacon salt comes in 4 flavours: regular bacon, cheddar, jalapeno (see, a nice connection to the conversation) and applewood.
  Fri. 4/6/12 2:08pm Looms:

Trippy sounds as always, Bryce :)
  Fri. 4/6/12 2:09pm Caryn:

I find it hilarious that the bacon salts are "vegetarian and kosher". Hmm...
  Fri. 4/6/12 2:12pm fancylouie:

did you look at this yet? huh? why not?
http://www.wired.com/underwire/2012/04/antique-photos-animated-gifs/?pid=6564
  Fri. 4/6/12 2:12pm dc pat:

they are?? where can I get some bacon salts??
  Fri. 4/6/12 2:12pm Caryn:

Oh wait, there are also peppered, hickory and "natural" varieties.

Why am I suddenly obsessed with this info?
  Fri. 4/6/12 2:12pm Cecile:

it's probably TVP (soybean-derived) and smoked salt.
  Fri. 4/6/12 2:12pm Glenntern:

hey bryce
  Fri. 4/6/12 2:13pm northguineahills:

I enjoy Blair's hot sauce, just not the super hot ones, or any w/ capsaicin extract.
Avatar Fri. 4/6/12 2:14pm bryce:

hey glenn!
  Fri. 4/6/12 2:14pm βrian:

Back from lunch. Excellent felafel with grilled eggplant, hummus, etc. Topped with homemade hot sauce, of course.
  Fri. 4/6/12 2:15pm Cecile:

ah, well, off for a break. later!
Avatar Fri. 4/6/12 2:15pm bryce:

seeya, cecile! hi, looms!

hi bye hi bye hi bye hi bye hi bye hi
  Fri. 4/6/12 2:16pm Caryn:

@dc pat: http://store.baconsalt.com/Bacon-Salt_c_8.html

(The "8 days of kosher bacon" gift pack is kinda endearing. For drinkers, the bloody mary rim salt might be interesting.)
  Fri. 4/6/12 2:16pm Ike:

@DC Pat@1:50, no. You had it right the first time. Kudos.
Avatar Fri. 4/6/12 2:18pm bryce:

alls well
  Fri. 4/6/12 2:22pm dc pat:

Thanks Ike, I've been wondering about this.

watch it bryce...
  Fri. 4/6/12 2:24pm Ike:

That's different and YOU KNOW IT, Bryce, you dirty apostrophe hippie!
Avatar Fri. 4/6/12 2:26pm bryce:

:) ikebaiting!
  Fri. 4/6/12 2:26pm BSI:

Ampersand Beatnik over here.
Avatar Fri. 4/6/12 2:27pm bryce:

&c.
  Fri. 4/6/12 2:27pm Carmichael:

Outta cite!
  Fri. 4/6/12 2:29pm Caryn:

This show is brought to you by the letter ü and the number e.
  Fri. 4/6/12 2:30pm /:

I was at Woodstroke, man
  Fri. 4/6/12 2:32pm Cheri Pi:

you've all lost your blender marbles.
  Fri. 4/6/12 2:33pm Caryn:

We haven't lost them, Cheri, they're just a little blended.
  Fri. 4/6/12 2:35pm BSI:

JEEZUS, man. My office is wobbling like a rubber eye filled with nitrogen geese.
  Fri. 4/6/12 2:35pm Mr Donut:

Caryn you are loaded
  Fri. 4/6/12 2:35pm BSI:

Geese grease, even!
Thorazine!
  Fri. 4/6/12 2:36pm Mr Donut:

with lots of great info! I'd much rather see a Total Recall sequel than remake, btw
  Fri. 4/6/12 2:37pm Caryn:

Oh, Mr Donut, as if you're not totally glazed...
  Fri. 4/6/12 2:37pm northguineahills:

Raphael Toral Recall.
  Fri. 4/6/12 2:39pm still b/p:

BSI -- you must read this, and you must compose your own version/response, and then post yours where we can read it:

http://tinyurl.com/3pdojp2

I did one. Great fun.
  Fri. 4/6/12 2:40pm Caryn:

I prefer a remake, because a remake leaves the original to still stand on its own. A sequel can sully the original. I mean, in a "Total Recall" sequel they would've had to deal with the "was the first movie real or a dream" question, and that just ruins things. Maybe I'm just hoping that they would've used a different name, since you're supposed to be making a version of the Dick book, not the other movie.
  Fri. 4/6/12 2:43pm βrian:

"Total Recall," the Original, is happening in Wisconsin June 5.
  Fri. 4/6/12 2:43pm Mr Donut:

"Honey, I'm home. I hed da weirdest dream! Wait, who are y -"
  Fri. 4/6/12 2:45pm Mr Donut:

Good "call" SSrian
  Fri. 4/6/12 2:45pm Caryn:

@still b/p: hah! Good lord, reminds me of the people who have readings of bad sex scenes from scifi and fantasy novels. Or that "Frasier" episode where he reads the bad romance novel and skips something like 7 pages of metaphors to get to the next part of the story.
  Fri. 4/6/12 2:45pm nic:

i LOVE this !!!!!!!!!!!
  Fri. 4/6/12 2:47pm BSI:

@still b/p: good lord.... I cannot compete!
There's not enough hibiscus morphine in the world...
  Fri. 4/6/12 2:47pm Caryn:

I think I'm even harsher on sequels than normal because they showed "Highlander II" on tv yesterday. Sheesh. Avoided it like the plague, but the memory still haunts me...
  Fri. 4/6/12 2:47pm still b/p:

The first time I encountered it, someone posted it as a scan jpeg of the two book pages, which made it even mo' better somehow.
  Fri. 4/6/12 2:48pm Carmichael:

As a member of the Governator's long-suffering former constituency, I would prefer to never see nor hear nor think of him again, in any capacity.
  Fri. 4/6/12 2:48pm Mr Donut:

Is Hunger Games worth seeing for its music?
  Fri. 4/6/12 2:50pm Ike:

No more Ikebaiting for you for a while. My boss comes back from Passover and then no more Ike-ments (exc. maybe when he is in a meeting, maybe I can get away w/comments then). But I'll be listening.
Avatar Fri. 4/6/12 2:51pm bryce:

i was wondering why you could be here! goddamn that evil place.
  Fri. 4/6/12 2:55pm Mr Donut:

Just so the director doesn't go back and change the original. I bought THX1138 and was sad to see it full of CGI "improvements"
  Fri. 4/6/12 2:55pm still b/p:

bryce said goddamn on good friday! We all have to eat ashy fish or somethin'!
Avatar Fri. 4/6/12 2:56pm bryce:

i ruined zombie christmas!
  Fri. 4/6/12 2:59pm stefica:

thanks for a great show, bryce!
  Fri. 4/6/12 3:00pm Mr Donut:

bu bye Bryce!
Avatar Fri. 4/6/12 3:00pm bryce:

hey stef!! :)
Avatar Fri. 4/6/12 3:01pm bryce:

bye mista d & everyone
  Fri. 4/13/12 2:06pm Jules:

Bryce you are a Wazzark
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