WFMU: Gaylord Fields: Playlist from January 24, 2021

Listener comments!
	♥ 8:02pm mariano: Hey Gaylord, Crew, folks!
	♥ 8:02pm Gina Bacon: Happy Sunday, Gaylord & all!
	♥ 8:03pm DjLorraine: Present
	♥ 8:03pm Therese: Hi Gaylord! Hi Gaylord's listeners!
	♥ 8:03pm Wendy del Formaggio: Hello Gaylord! Hello friends! <3
	♥ 8:03pm Gaylord Fields: Hi, Mariano!
	8:03pm bigplanetnoise: Goooood evening!!
	♥ 8:03pm HyperDose: And a very good evening to you Mr. Fields. Happy to have this as a palate cleanser from what we just heard (which I'm sure breaks the Geneva Convention in some way).
	♥ 8:03pm Gaylord Fields: Gina!!! Welcome to this Sunday thing.
	♥ 8:04pm Scott67: G'day Gaylord & Gang!
	♥ 8:04pm Gaylord Fields: Welcome, DjLorraine
	♥ 8:04pm chresti: Hi Gaylord and company!
	8:04pm headcleaner: had to stop my housework to listen to this... it's just lovely
	♥ 8:04pm Gaylord Fields: Therese!!!
	♥ 8:04pm Chili Pagoda: Heya Gaylord! Got yr show on while chopping ingredients for vegan kimchi tofu soup. Perfect combo!
	♥ 8:04pm Gaylord Fields: Wendy!!!
	♥ 8:04pm Gaylord Fields: bigplanetnoise!!!
	8:05pm Mary Marge: I’ve missed too many Sundays lately. So happy to be here tonight, Gaylord and crew!
	♥ 8:05pm Gaylord Fields: Happy Monday, Scott67!!!
	♥ 8:05pm Scott67: G'day Mazza! 😎👖💨
	♥ 8:05pm Gaylord Fields: @Wendy: PS <3
	♥ 8:05pm Gaylord Fields: Chili!!!
	♥ 8:05pm Gaylord Fields: Mary Marge!!! So glad you're here! Miss you too.
	♥ 8:06pm Wendy del Formaggio: @Chili Pagoda: I made kimchi for the first time this week. I took it out of fermentation yesterday and DANG is it good. Vegan, too, because shrimp paste and fish sauce seemed superfluous.
	8:06pm Gina Bacon: That was sweet!
	♥ 8:06pm Gaylord Fields: headcleaner!!!
	♥ 8:07pm Gaylord Fields: HyperDose!!!
	♥ 8:07pm Gaylord Fields: chresti!!!
	♥ 8:07pm Gaylord Fields: @Chili: Sounds delectable!
	♥ 8:08pm a polished polish lady: <3 <3 <3
	8:08pm headcleaner: everyone!!!!!
	♥ 8:08pm Gaylord Fields: a polished polish lady!!!
	♥ 8:08pm chresti: ManOman!
	♥ 8:09pm lindac: GAYLORD! YEAH!
	8:09pm soupfriend: hallo halloo all
	♥ 8:10pm Gaylord Fields: @lindac: Hi!!! It's as if I just conjured you up!
	♥ 8:10pm Gaylord Fields: soupfriend!!!
	♥ 8:10pm HyperDose: M.I.A. is mostly known for her 2008 smash hit, yet remains criminally underrated. Love her and the awareness she brings to the issues plaguing her home country.
	♥ 8:11pm Gaylord Fields: @HyperDose: Well stated!
	♥ 8:11pm lindac: @gaylord fields - HAHAHA! I was just listening to an archive, and then you were LIVE - like magic!
	♥ 8:12pm Uncle Michael: Hello, everyone.
	♥ 8:12pm Gaylord Fields: @lindac: This meetup was meant to be.
	♥ 8:12pm Gaylord Fields: Uncle Michael!!!
	♥ 8:12pm lindac: Totally
	♥ 8:14pm Chili Pagoda: @WendyDelFormaggio Sincerely impressed that you made yr OWN kimchi. Takes a lot of patience and good timing. Nicely done!
	♥ 8:15pm Gaylord Fields: I used to think of the distorted horns on "Che Che Cole" as less than the beautiful thing they clearly are.
	♥ 8:15pm Uncle Michael: Gaylord clearly doesn't have a plan with rollover exclamation points.
	♥ 8:16pm Gaylord Fields: @Uncle Michael: It's the end of the month!!! PS: !!!!!!
	♥ 8:16pm Wendy del Formaggio: Thanks, Chili! It was SO EASY. I ground garlic, ginger, onions, scallions, and horseradish together and mixed it with grated daikon and carrots and salt. I didn't make cabbage kimchi. I don't know how exactly authentic it is, but it tastes damn good.
	8:17pm Jett: Siempre tan vacan @Gaylord Fields
	♥ 8:17pm Wendy del Formaggio: (Oh, and I let it ferment for a week in a glass jar on the counter in my kitchen.)
	8:17pm Little Danny: Hi Gaylord, hi all
	♥ 8:18pm Pseu Braun: Hey Gaylord, Happy Sunday eve to allz!
	♥ 8:19pm Gaylord Fields: @Jett: ¿En que manera?
	♥ 8:19pm Gaylord Fields: Little Danny!!!
	8:19pm Jett: "El Sapo" by Yomo Toro comes to mind as I listen to this set.
	♥ 8:19pm Julie P.: Good Sunday evening, all!
	8:19pm P-90: Enjoying these flavors tonight, DJ Gaylord
	♥ 8:20pm Gaylord Fields: Happy Sunday to you, dear talented Pseu Braun!!!
	♥ 8:20pm Gaylord Fields: Jools!!!
	♥ 8:20pm Uncle Michael: I made (faux) ricotta today. One has to have made mozzarella or provolone in order to recook the whey to make the real thing.
	♥ 8:20pm Gaylord Fields: P-90!!! Thanks!
	8:20pm P-90: And wow, lotsa VIPs on the board
	8:20pm Jett: Usted siempre tiena tan bien gusto con su programa @Gaylord Fields no relation to Sidney.
	8:21pm Andres: Hey Gaylord and peoples! A great way to end a week and gather energy for the next one!
	♥ 8:21pm Gaylord Fields: @Jett: I see now. And no rent increases from me until post-pandemic.
	♥ 8:22pm Gaylord Fields: Andres!!! Thanks; glad you're here.
	8:22pm Jett: Lol! @Sidney Fields
	♥ 8:23pm Wendy del Formaggio: Uncle Michael, did you just heat up milk to which you added something acidic? What makes you say your ricotta is faux?
	8:23pm Andres: Uncle Michael: Making your own ricotta, faux or no, impressive!
	8:25pm wenzo llc.: great set!
	♥ 8:25pm Scott67: This vibe is suiting my scorching mid-day Monday!
	8:26pm RobinSays: Hi Gaylord! I love the upbeat tone of this early part of your set! Cha cha cha!
	♥ 8:26pm Gaylord Fields: Thanks, wenzo!
	♥ 8:26pm Gaylord Fields: Robin!!! Thanks!
	♥ 8:27pm Gaylord Fields: @Scott67: Is it 40º?
	♥ 8:27pm Uncle Michael: Wendy, yes. I used whey from my yogurt making. Real ricotta is made from (usually) the byproduct of making mozzarella.
	8:27pm Mary Marge: This song!!!!
	♥ 8:27pm WR: Exuma! Great man musician and cook!
	♥ 8:28pm Gaylord Fields: @Mary Marge: Right?!
	8:28pm PMD: Great song!
	♥ 8:28pm Gaylord Fields: @WR: I'd read a full bio on Exuma.
	♥ 8:29pm HyperDose: "The teeth of a frog and the tail of a goat" lyrical sorcery!
	♥ 8:29pm Gaylord Fields: @PMD: It's so potent! Exuma was kind of an unheralded genius of song.
	8:29pm Mr C: Gaylord's telling a story with this set. Excited for every chapter!
	♥ 8:29pm Yes: hello gaylord and friends
	♥ 8:29pm Gaylord Fields: @Mr C: I kinda am. You're very astute.
	♥ 8:30pm Wendy del Formaggio: UM: You don't have to explain to me what real ricotta is made from, but thanks anyway. I was curious why you considered yours faux. Considering making mozzarella on a small scale is kinda ridiculous, your ricotta is real enough for home-use.
	♥ 8:30pm Uncle Michael: I polled my listeners on Friday to select my meal plan from three choices and meatballs carried the day. The execution was delayed from Saturday to today. stylesdeluxe.com...
	♥ 8:30pm Gaylord Fields: Hello, Yes!!!
	♥ 8:31pm Uncle Michael: Wendy, I was surprised that you asked why I considered mine "faux", so I elaborated.
	♥ 8:32pm Wendy del Formaggio: UM: Got it.
	♥ 8:33pm Scott67: Gaylord almost! It's 38c outside, just came inside to my "cool" house of 30c. 😎
	♥ 8:33pm Wendy del Formaggio: UM: I was also curious if you had whey lying around. Sometimes people do, even if they didn't just make mozzarella. As you did, from your yogurt excursion.
	8:33pm Andres: Uncle Michael: Looks delicious! Mouth watering despite still being full from dinner.
	♥ 8:33pm Gaylord Fields: @Scott67: Hope I can keep you cool.
	8:34pm bigplanetnoise: Maybe we can add Wendy’s unused shrimp paste and fish sauce to the faux ricotta?!?
	♥ 8:35pm Wendy del Formaggio: @bpn: You have to eat it first! If you don't fall over, I might try some. haha.
	♥ 8:35pm Uncle Michael: Let's do!
	8:36pm bigplanetnoise: @Wendy - I’ll do it! I’ll most definitely do it!
	♥ 8:36pm Gina Bacon: Sounds interesting.
	♥ 8:36pm Uncle Michael: I make yogurt every week or so. It was nice to have something useful to do with the whey for a change.
	♥ 8:36pm Scott67: Always Gaylord! WFMU in all its forms, is a breath of fresh cool air to me mate!
	♥ 8:37pm Franco Twinkie: Wendy, do you ever crave industrial cheese? Reason I'm asking, is I just bought a block of Monterey Jack knowing full well that it's a crap shoot, but for Mexican food it works just fine. As a matter of fact I'd say it's preferable to top shelve stuff. Humble food, humble ingredients.
	8:37pm bigplanetnoise: I now love the phrase, “whey for a change”...
	♥ 8:37pm Wendy del Formaggio: UM: You can also use the whey to fortify soup. But yeah, excess whey is a big problem for wastewater management. It's full of protein, which feeds algae blooms.
	♥ 8:37pm Gaylord Fields: @Scott67: Fair dinkum!
	♥ 8:38pm Uncle Michael: Remember When/Looking Out My Back Door mashup, please.
	8:38pm Dennis Diken: “Remember Then” rules the universe - and beyond!!!
	♥ 8:38pm Little Danny: Oh hey homemade mozzarella discussion. I always through the whey on our greens, I'm convinced it's "nutrients."
	♥ 8:38pm Scott67: Franco my cheapest supermarket tasty cheddar cheese is the best I've ever tasted too.
	♥ 8:39pm Gaylord Fields: Dennis!!! It is pure greatness, and of course you would recognize that.
	♥ 8:39pm Wendy del Formaggio: @Franco: YES. I grew up with industrial cheese, and it totally has its place, especially when you just want something tasty to melt on things. I almost always have a supply of Land O' Lakes low-sodium American cheese in my fridge. It's a major food group.
	♥ 8:39pm lindac: Dance party over here
	♥ 8:39pm Gaylord Fields: Dance on, Linda!
	♥ 8:39pm Julie P.: All this cheese talk almost makes me wish I'd had pizza for dinner tonight.
	♥ 8:39pm Uncle Michael: I'm on septic. A quart of whey a week hasn't done harm...yet. Yogurt whey is mighty tart for most soups.
	8:39pm Jett: Mister Fields is on 🔥 fire! Great stuff.
	♥ 8:40pm Scott67: Gaylord, strewth bonza, dinky di cobber!
	♥ 8:40pm Gaylord Fields: Thanks, Jett!
	♥ 8:40pm Uncle Michael: kimchee/ricotta oizza?
	♥ 8:40pm lindac: How can I not?
	8:40pm Jett: Today's chat is sponsored by Kraft.
	♥ 8:40pm HyperDose: @Wendy My instant pot claims it can make yogurt (nervous to try). Will that give me leftover whey I can make ricotta with? 😍
	♥ 8:40pm Franco Twinkie: Thank you Scott and Wendy. Bulk cheese wins this round!
	8:41pm Dennis Diken: @Gaylord - “Remember Then” is one of the records I can truly say I couldn’t live without
	♥ 8:41pm lindac: Dennis!
	♥ 8:41pm Gaylord Fields: @Scott67: I feel like an hono(u)rary Strine speaker!
	♥ 8:41pm Scott67: Julie P, makes me wish I had cold pizza in the fridge! 🍕🍺
	♥ 8:41pm Wendy del Formaggio: UM: Hmm, yeah, that would be quite "bright." Do you have backyard compost? I know some small-scale/home cheesemakers compost their whey. I guess your septic company will advise you when things go awry.
	8:41pm bigplanetnoise: @Wendy and UM - this week I learned about aquafaba. My Italian grandparents used to use it, but I never knew it had a name.
	♥ 8:42pm Gaylord Fields: @Dennis: Right with you, once again!
	♥ 8:42pm Chili Pagoda: In favor of more songs mentioning grits. This is so good!
	♥ 8:43pm Wendy del Formaggio: @HyperDose: My old (beloved) housemate used to make yogurt in her IP. And DANG it was good. Yeah, you could make ricotta from that. Just know it won't be exactly like what you buy in the tubs from the grocery store, and you won't get that much out of it.
	♥ 8:43pm Gaylord Fields: @Dennis: When Larry Chance sings that "I'm broken-hearted now" verse, I get sent there and back again!
	♥ 8:44pm Julie P.: Scott67 - tomorrow night for sure, and I have Sargento Whole Milk Mozzarella to top it with!
	♥ 8:44pm Wendy del Formaggio: @bpn: I didn't know it had a name, either! I just looked it up. That's very cool! Like ricotta, it's a great way to use everything up and waste as little as possible.
	8:44pm Mary Marge: @chili pagoda: seconded re grits
	♥ 8:44pm Franco Twinkie: Gaylord, do you have a guilty cheese pleasure that high-hat folks might get sniffy at?
	♥ 8:45pm coelacanth∅: greetings Gaylord, y'all
	♥ 8:45pm HyperDose: Thank you Wendy. I think that will be good for my first few tries. Once I become more confident in my ricotta skills I will seek out a better method. So 2021 is the year I live off of homemade white pizza (with garlic because you're a monster if you don't).
	8:45pm Jett: I can relate to the Larry Chance (Larry Figueiredo) reference.
	♥ 8:45pm Scott67: Gaylord any day me good bloke! And take for taking 10 years of my age too. 😉
	8:45pm bigplanetnoise: @Wendy - My grandparents used to save it to thicken soups and whip and add to frittatas.
	♥ 8:46pm WR: sweet bit of Phil Upchurch guitar there.
	♥ 8:46pm Gina Bacon: I'm going to try that, bpn!
	♥ 8:46pm Uncle Michael: I never heard of aquafaba!
	8:46pm Dennis Diken: @Gaylord - right there with you bud! Every second of that 45 gets to me where I live! Hi lindac!
	♥ 8:47pm Gaylord Fields: @Franco Twinkie: As with my musical selections, no cheese guilt, just cheese pleasure (literally and figuratively speaking of cheese).
	♥ 8:47pm Scott67: Ah Gaylord you corrected it! I'm 53 again 😐
	♥ 8:47pm Little Danny: @WR: whoa, it is.
	♥ 8:47pm Wendy del Formaggio: @bpn: Thank you! This past year I finally got confident in cooking beans from dry. And now I know what to do with the liquid. When I make baked beans I use it, but otherwise I don't. That shall change!
	8:47pm bigplanetnoise: I use it when I’m making hummus, of course. It gives that wonderful silky texture. Gina will testify, I hope!
	♥ 8:48pm Gaylord Fields: @Scott87: I have those anti-aging properties.
	♥ 8:48pm Gina Bacon: I will testify enthusiastically!
	♥ 8:48pm Franco Twinkie: You are a mentally well balanced person Gaylord. Good for you!
	♥ 8:49pm HyperDose: @Uncle Michael I second your kimchi ricotta pizza idea. Maybe add one more ingredient. Something that would stand out on it's own and not be overpowered by the fermented goodness.
	♥ 8:49pm Gaylord Fields: @Franco: The music and the cheese can do that to a person.
	♥ 8:49pm Scott67: Auto correct is mucken up me lingo by jingo, Google I'll do me own spellin, ta very much.
	♥ 8:49pm Uncle Michael: pineapple!
	♥ 8:50pm HyperDose: @UM Pass go, do not collect $200!
	♥ 8:50pm WR: aquafaba is new to me too! looks interesting.
	♥ 8:51pm Scott67: Gaylord 87 was a very good year for me, the cherries were ripe that summer.
	♥ 8:51pm patrick321: Good evening Gaylord and everyone on the board. I’ve had a headache all day but I’m all ears now.
	♥ 8:52pm Gaylord Fields: @Scott21: Let's hope this year is a great one for you and all of us.
	♥ 8:52pm coelacanth∅: greetings patrick
	♥ 8:52pm Gaylord Fields: patrick321!!! Thanks for braving my unpredictable sound choices in your condition.
	♥ 8:53pm Scott67: Uncle, I reject your , and assert instead, Anchovies!
	♥ 8:54pm Scott67: Pineapple! 🍍
	8:54pm headcleaner: from discogs: "Instruments in this album include: Tumbas, bongos, guiro, cueca, claves, conga drums, cow bell, bass drums, marimba, xylophone, boo-bams, timbales, african squeeze drum, temple block, tambourine, chinese gong, tubular bells, bell tree, glockenspiel, cabasa, maracas, percussion, tuned percussion, jawbone, piccolo, bassoon, soprano saxophone, baritone saxophone, horns, tuba, celli, pianoforte, organ, electric piano, electric hapsichord, electric guitar, acoustic guitar, bass guitar, synthesizer"
	♥ 8:54pm Little Danny: This Mandingo is great. Library music vibes.
	♥ 8:55pm Scott67: This year has aged me terribly Gaylord.
	♥ 8:55pm Uncle Michael: Top your pizza with what thou wilt shall be the whole of the law.
	♥ 8:56pm HyperDose: I jest. Pineapple on pizza is one of the simple pleasures I have to enjoy in private due to fear of a public flogging.
	♥ 8:56pm Wendy del Formaggio: @Scott67: I support your rejection of pineapple on pizza, but I'm concerned that anchovies and kimchi will be too salty. You could go for boquerones, but the vinegar might clash. I dunno. Anything is worth a try. If it's yucky, just pull it off the next slice.
	♥ 8:56pm Scott67: headcleaner, I think you just have me percussion concussion!
	♥ 8:56pm Gaylord Fields: @Little Danny: I have an affinity for anything on EMI's Studio 2 Stereo series, but Geoff Love going cod-Afro is especially rewarding.
	♥ 8:58pm Franco Twinkie: In theory, yes Michael. But I have had it suggested to me that avocado is good on pizza. I had to put my hand over my mouth just in case my stomach lurched. Hot Avocado is not good, I'm sorry.
	♥ 8:58pm Gaylord Fields: I had corn and mayonnaise on pizza in Tokyo once and was shocked at how much I did not dislike it.
	♥ 8:58pm Scott67: Wendy, I would be more than happy with your Kimchi alone. 😎
	♥ 8:59pm coelacanth∅: maybe the studio was thinking about getting rid of some of those instruments unless they soon showed themselves to be useful
	8:59pm Dean: Hot Avocado WTNOMFBIHS.
	♥ 8:59pm patrick321: @coelacanthø I hope you’re well. Gaylord this is all working eclectically well. 😉
	♥ 9:00pm Gaylord Fields: @patrick321: Thank you kindly.
	♥ 9:00pm Uncle Michael: Franco, the relevant pizza topping questions are, as with may things; is anyone harmed?, must I participate? If "no", and "no", then knock yourself out
	♥ 9:00pm Scott67: Blue cheese on pizza will blow your open minds I assure you!
	♥ 9:00pm Wendy del Formaggio: Thank you, Scott67! I forgot to mention in my ingredient list that the kimchi had dried chili peppers, too. This morning I made an omelet with the kimchi and that was really delicious.
	♥ 9:00pm chresti: Thank you for the magic, Gaylord!
	9:01pm Dean: Cheeseboard in Berkeley does superior pizzas with odd toppings. Pizzamania in unincorporated LA County does superior pizzas with traditional toppings.
	♥ 9:01pm Gaylord Fields: Oh, chresti! Thank you in turn!
	♥ 9:01pm Little Danny: @Dean: you and your teen shorthand. What does WTNOMFBIHS spell out?
	♥ 9:02pm Ken From Hyde Park: Hi, Gaylord and friend. When we were kids, our budget-minded mother fed us pizza topped with cut-up hot dogs on Sunday nights. And we liked it.
	♥ 9:02pm Doug in JC: The default pizza sauce in Hong Kong is thousand island dressing
	♥ 9:02pm Franco Twinkie: Michael, I accept that as the platonic ideal of pleasure, but I still gag at the thought of hot avocado.
	9:03pm Dave Miss: Hello Gaylord! Great set. Howdy Wendy et al
	9:03pm Dean: I thought you knew all Internet memes, Little Danny. Here are two hints: Doug S., and "Was the name of..."
	♥ 9:03pm Wendy del Formaggio: I would eat pizza with hot dogs and thousand-island dressing on it. Why not?
	♥ 9:03pm chresti: Cheeseboard pizza.
	♥ 9:03pm Gaylord Fields: @Ken From Hyde Park: Been there, choked down that.
	♥ 9:03pm Wendy del Formaggio: Hello Dave Miss!
	9:03pm Dave Miss: Franco, what’s for dinner?
	♥ 9:03pm Gaylord Fields: Dave Miss!!! Welcome!
	9:04pm Jett: I'll stick with Barbara Lewis but a nice demo.
	9:04pm phat: This is a hell of a performance for a demo.
	♥ 9:04pm Scott67: Anything goes with pizza in Australia, but Pineapple is an eternal point of conflict. Truth is if you're buying I'll inhale pineapple on pizza, just peel it first.
	♥ 9:04pm Gaylord Fields: Demo version of one of my all-time favorite songs, brought to glorious fruition by my beloved Barbara Lewis.
	♥ 9:04pm Uncle Michael: Franco, today I watched James May roast prosciutto-wrapped avocado to use as soldiers for soft-boiled eggs. I was frightened and intrigued.
	9:05pm Lolo in Brooklyn: Hello everyone! Pineapple on pizza is the best 🍍
	♥ 9:06pm Gaylord Fields: phat!!! Jean(ne) Thomas has a beauteous voice.
	9:06pm phat: Hello!
	9:06pm Jett: Roger Atkins wrote some great stuff, didn't he? @Gaylord Fields
	♥ 9:06pm Julie P.: Agreed, Gaylord. That was lovely.
	♥ 9:06pm Little Danny: Wow, this is incredible. I knew of Jean Thomas, sorta, had no idea she was a demo singer.
	♥ 9:07pm Gaylord Fields: Lolo in Brooklyn!!! I throw pineapple in my pasta sauce, and it is gooooood!
	♥ 9:07pm coelacanth∅: i'd try pineapple pizza but i wouldn't go out of my way to. or pay for it. pineapple sushi is terrible. (though not as terrible as mango or orange in sushi)
	9:07pm Dean: Al pastor...pineapple...c'mon.
	♥ 9:07pm Gaylord Fields: @Jett: Roger Atkins wrote many classics and shoulda-been classics.
	9:08pm phat: I wish I knew more about the songwriters of the 50s and 60s.
	♥ 9:08pm Scott67: 🍍Just too sweet for me! Savoury is my addiction.
	9:08pm Jett: You are so right Mr Fields!
	♥ 9:08pm Wendy del Formaggio: UM: I am unfamiliar with the use of "soldiers" in cooking. Can you explain?
	9:08pm highway: wash your crowds...avoid your hands...wear a mask, like you have your whole life...sanitize your opinions...Gaylord Fields Forever
	♥ 9:08pm coelacanth∅: i've had hot (so therefore cooked) avocado in things and it's not bad but it's a waste of avocado. it loses most of it's flavour.
	♥ 9:09pm Little Danny: Hot segue alert. Nice one Gaylord.
	♥ 9:09pm Franco Twinkie: Dave, purple hominy topped with Peruvian yellow beans, gooped to hell and back with Monterey Jack.
	9:09pm headcleaner: @phat - you're in exactly the right place
	♥ 9:09pm Gaylord Fields: @highway: Thank you for the beat poetry once again!
	9:09pm Mike Sin: Hi Gaylord — ever hear the Shel Talmy produced version of Make Me Your Baby by Lee Shelley? I heard it when it popped up on a comp.
	♥ 9:09pm Uncle Michael: Normally, soldiers are pieces of toasted bread cut into strips for dipping into the open tops of soft-boiled eggs.
	♥ 9:09pm Scott67: Soldiers, are food, usually toast, cut into fingers to dip in soft eggs.
	♥ 9:09pm Gaylord Fields: Thanks, Little Danny!
	♥ 9:10pm Wendy del Formaggio: Maybe it's a genetic thing, but to me hot avocado tastes like unseasoned pork fat, and not crispy pork fat. Just bland, greasy pork fat. No me gusta!
	♥ 9:10pm Scott67: Snap Uncle!
	♥ 9:10pm Gaylord Fields: Hi, Mike Sin!!! I believe I have that version on a comp, and it seems to be a song that cannot be ruined.
	♥ 9:11pm Wendy del Formaggio: Thanks, fellas. I had never heard that term before.
	9:11pm Lolo in Brooklyn: @Gaylord I never tired pineapple in pasta but now I surely will!
	♥ 9:12pm burke: @Wendy I used to live by a restaurant that sold "avocado fries." Like breaded and deep fried slices of avocado. They were terrible
	♥ 9:12pm Gaylord Fields: @Lolo: Please report back the results. I predict a pleasant reaction.
	♥ 9:12pm Mr. Pumpy: Hi, Gaylord. I tuned in just past 8 o'clock. I started to do some schoolwork, and then a dear friend called me and we were talking until a few minutes ago, but the music was going the whole time. I have to say, you are hitting it out of the park, my friend! Thanks, once again, for making the tapestry I call "livin'" all the more vivid. Much appreciated, friend!
	♥ 9:13pm Ken From Hyde Park: Coming summer 2021: Avocado milk!
	♥ 9:13pm Wendy del Formaggio: @burke: Ugh. But, someone must have loved them, I guess, right? Still, ugh.
	♥ 9:13pm Gaylord Fields: Mr. Pumpy!!! What a kind thing to say — thanks heaps!
	♥ 9:14pm Franco Twinkie: Thank you Wendy, I will use that as my defense and explanation next time I hear someone suggest that perversion is something suitable to put in my mouth.
	9:14pm phat: @Ken From Hyde Park that sounds so disgusting. But then I hate avocado anyway.
	♥ 9:14pm coelacanth∅: i know someone that has ordered avocado fries more than once, and doesn't have to worry about sharing with me.
	♥ 9:15pm Wendy del Formaggio: @Franco: happy to help!
	♥ 9:15pm Franco Twinkie: Coel, we are on the same team.
	♥ 9:16pm Wendy del Formaggio: On another note, Psychic Dancehall sounded nothing like "Psykick Dancehall," but I like them both.
	9:16pm Jett: Ever try chocolate covered 🍊?
	♥ 9:16pm Little Danny: Great set thusfar, Gaylord. Reading some sly Spector references into the selections. I may be wrong but I'm loving it all either way.
	♥ 9:17pm chresti: I've had some yummy avocado soup before.
	♥ 9:17pm Gina Bacon: I'm late to add that my coworker shared her ham and pineapple pizza with me last week, and I liked it! I had never had it before, and used to have an aversion to cooked fruit, outside of pies and things.
	♥ 9:17pm Gaylord Fields: @Wendy del Formaggio: Haha! Orthodox spellings, right?!
	♥ 9:17pm HyperDose: @Gaylord do you use calcium chloride-free crushed tomatoes or whole peeled through a mill for your sauce? Intrigued by the pineapple, though not surprised. I finely shred carrot and add it to my sauce (after squeezing out the excess moisture).
	♥ 9:18pm Scott67: A nasty highway accident back there, hope he's okay! Sounds terminal.
	♥ 9:18pm Gaylord Fields: @Little Danny: I will neither confirm nor deny, but I will say that this show is lightly guided by two recent events.
	♥ 9:18pm Wendy del Formaggio: @Gaylord: Exactly! Also, I had never heard the band until just now, so thanks again for introducing me to new stuff. <3
	♥ 9:19pm Gaylord Fields: @HyperDose: Organic whole peeled from a can.
	♥ 9:19pm Chili Pagoda: Glad you played that track from the Awesome Tapes From Africa label, Gaylord. Consistently solid line up, nary a dud in the bunch.
	♥ 9:19pm coelacanth∅: Jett, a café in madison nj has (had?) their beverages named after classical composers. i never cared for fruit in chocolate much but something told me to order the Beethoven. it was 1/2 an orange in a cup of hot chocolate and it blew my mind!
	♥ 9:19pm WR: love it Dean. trending soon #WTNOMFBIHS
	9:21pm Andres: In defence of pineapple, it is best enjoyed on the Canadian invented so-called Hawaiian pizza - pineapple, ground bacon, ham. Kids and adults alike enjoy. Results may vary between pizzerias.
	♥ 9:21pm coelacanth∅: (actually, i'm not sure that's an orange in your post)
	♥ 9:21pm Wendy del Formaggio: @Coel: That sounds lovely! I miss cafes. And, oranges and chocolate are one of those pairings that sounds disgusting but tastes really good. Like blue cheese and dates.
	♥ 9:21pm Uncle Michael: Wendy, there is cheese in my house right now that's a bridge too far for me: blumenkaese.
	♥ 9:21pm mariano: coela: Chocolate and orange can be a very good combination though it might no seem so on the surface. My stepdad swore by chocolate ice cream with orange juice poured on top.
	♥ 9:22pm Gaylord Fields: @Andres: Was that a Pizza Pizza (the first and last name in Canadian pizza) invention?
	♥ 9:22pm Scott67: Andres, we do Hawaiian Pizza down here, it's considered a perfect kids pizza.
	♥ 9:22pm HyperDose: If I'm adding pineapple to a sauce I feel obliged to add habanero. Maybe make a Mexican inspired gojuchang style paste to add to it in place of tomato paste. Ohh boy, "fusion" is playing with fire. wipes brow P.S. those drums came in with a commanding presence!
	♥ 9:23pm Franco Twinkie: Oranges and chocolate are very nice indeed
	♥ 9:23pm Wendy del Formaggio: UM: Oh, you don't like that one? Is it because it's really messy, or does the flavor put you off? (If you want to make a cheesemonger grumble, ask for the cheese that's covered in coffee grounds. No lie.)
	9:24pm Chef: edible face masks...for 2021...avocado/pineapple is on my list...
	♥ 9:24pm Scott67: Okay guys, I'm bloody starving now, but it's too hot to cook!
	♥ 9:24pm Gaylord Fields: I'm on Team Chocolate+Orange.
	9:24pm Jett: Yes it is an orange. 1/2 an orange in hot chocolate sounds wild to me. I'd love to try @coelcanthø
	♥ 9:24pm Chili Pagoda: The only cheese I’ve tried so far that wasn’t for me is the Ski Queen Gjetost. I’ll take caramel instead. And chocolate + orange are a killah combo.
	♥ 9:24pm Mennlinn Rebarts: "Yoru no sekai ga hajimatta!!!" The world of the night has begun!!
	♥ 9:24pm coelacanth∅: Wendy i never considered it until i saw that menu. ...the lindt intense orange bar is good
	9:24pm Andres: Sotirios "Sam" Panopoulos; Chatham, Ontario; 1962!
	♥ 9:24pm Uncle Michael: It's not messy, it tastes and smells bad to me.
	♥ 9:25pm Wendy del Formaggio: @Chili: Gjetost is really intense and an odd flavor unless you were raised with it. Also, like ricotta, it's a whey-based cheese.
	9:25pm Dean: There is nothing like tomato sauce made from whole tomatoes, canned or fresh, run through a mill. Wallace Stevens gave a shout-out to coffee and oranges.
	♥ 9:26pm HyperDose: @Dean Agreed. Nothing worse than pulpy seed fragments!
	9:27pm Andres: Scott67: Hawaiian pizza is amongst our finest exports!
	9:27pm Dean: And it glistens with a golden shimmer.
	9:27pm Toll: pulpy seed fragments sounds political...
	♥ 9:27pm Mr. Pumpy: mariano, as a young tyke growing up in Queens, I was wont to dip my Oreos in orange juice rather than milk. I haven't traveled down other chocolate/orange highways since, but I can speak to the delectable nature of that specific combo!
	♥ 9:28pm Wendy del Formaggio: @UM: Some of the Alpines can knock a person down, especially if the cheese is very ripe. That one is best coming from a really fresh wheel. Then again, it might just not be for you. If you are loathe to waste it, grate it and melt it over potatoes. You probably already know this, but that will mellow it out.
	9:28pm Jett: I'm hearing some Scott Walker influence here!
	♥ 9:28pm Gaylord Fields: @Andres: That, and Nanaimo bars (out west, especially)!
	♥ 9:28pm Little Danny: Love this.
	♥ 9:28pm Gaylord Fields: @Jett: Perhaps so, I understate.
	9:28pm phat: @Scott67 too hot? I'm envious. We're about to get up to 21 inches of snow.
	9:29pm phat: @Jett read my mind
	♥ 9:29pm Scott67: Andres, I shall hence forth refer to it as the Canadian.
	♥ 9:29pm Gaylord Fields: @Little Danny: This comes from one of my favorite albums of 2020.
	♥ 9:30pm Scott67: what, I feel your pain mate! I can't stand the cold.
	♥ 9:30pm Uncle Michael: Wendy, I have a spouse throwing herself on that grenade, so I don't have to figure out how not to waste it. It's just not for me.
	♥ 9:31pm Chili Pagoda: East Bay here, another fine export are the It’s It cookie sandwiches. Though difficult to find elsewhere(they do exist in bodegas around NYC), hopefully that changes one day!
	♥ 9:31pm Scott67: Phat!! Bloody auto correct!!
	♥ 9:31pm Julie P.: Jett - a touch of Scott Walker backed up by a digeridoo.
	♥ 9:32pm Little Danny: Thanks Gaylord, it's new to me, and really something.
	♥ 9:32pm Wendy del Formaggio: UM: I'm sorry your cheese disappointed you. I hope the next one makes you happy!
	♥ 9:32pm Ken From Hyde Park: Canada goose and Canadian thistle are already taken, so maybe it's Canadoo pizza?
	9:33pm phat: @Scott67 I hate the cold, too. I don't know why I've stayed here.
	♥ 9:33pm Franco Twinkie: Me neither Scott. It's a bone of contention between Chresti and myself. I'm in hell when it's cold, she loves it.
	9:33pm Jett: I really like it @Julie P
	♥ 9:33pm Gaylord Fields: @Little Danny: Lyra Pramuk makes every sound on this song (and album) with just her voice. She's a trained baritone who can go to soprano range, as heard here.
	♥ 9:33pm Scott67: The Kanuckian!?
	♥ 9:34pm Gaylord Fields: How could I not follow with this?
	♥ 9:34pm Wendy del Formaggio: Y'all were psychic with your Scott Walker!
	♥ 9:34pm Julie P.: Nice, Gaylord! Swooning for Scott!
	♥ 9:34pm Wendy del Formaggio: @Julie P: Scott is so swoon-worthy.
	♥ 9:34pm Gaylord Fields: Joooooools!!! Swoooooon!!!
	♥ 9:34pm Uncle Michael: Wendy, I'm enjoying the Artikaas I bought at the same time. I'm hearing some Scott Walker influence here.
	9:34pm Jett: The genius of Gaylord Fields! Nice follow up.
	9:35pm phat: @Gaylord Fields Is that an audible?
	♥ 9:35pm Julie P.: sigh
	♥ 9:35pm Little Danny: @Julie P. Agreed. The swooniest.
	9:35pm sufferwords: that Parmuk was smokin’
	♥ 9:35pm Franco Twinkie: Black clouds were massing when I went out to get coffee earlier. Made me feel like a motherless child.
	♥ 9:35pm Gaylord Fields: @phat: Planned segue.
	♥ 9:35pm Chili Pagoda: The Walker Bros with that echo-y sleigh bell sound, perfect for a January night
	9:35pm sufferwords: the Pramuk was pretty good to
	9:35pm sufferwords: too
	♥ 9:35pm Gaylord Fields: @sufferwords: She's an incredible vocal talent!
	♥ 9:36pm Scott67: Sweet sweat brother Franco! Surely chresti is always cool! 😎🤙
	♥ 9:36pm Wendy del Formaggio: UM: Good...a. Which one? They make a few different goudas.
	♥ 9:36pm Uncle Michael: It's a 60 month aged, I think.
	♥ 9:37pm Little Danny: This Bonnie 45. Holy crap.
	♥ 9:37pm Julie P.: Do I hear a touch of . . . SITAR??
	9:37pm phat: @Gaylord Fields very nice. The Bonnie is also very nice.
	♥ 9:37pm Wendy del Formaggio: 60 months. Dang. That's some aged gouda. I bet it tastes like candy.
	♥ 9:37pm Little Danny: I just now learned that Frankie Valli did a version of "Sun Ain't Gonna Shine..."
	♥ 9:38pm Chili Pagoda: @JulieP You gotta save that up for tomorrow night! Else you might start hearing sitar in yr sleep ;)
	♥ 9:38pm Uncle Michael: Maybe that's wrong. Vintage Lot 60, anyway.
	♥ 9:38pm Scott67: Getting grey and windy here too Franco. Expecting a Thunder Storm. Gus will be a trembling wreck. 🐾
	♥ 9:38pm Mr. Pumpy: Wendy, I asked a friend in the cheese game, and I thought he told me cheese curds come strictly from cheddar cheese, but that doesn't seem right. Perhaps he meant the type you find packaged as snacks. What's up with curds?
	♥ 9:38pm joe mulligan: I recently bought a pair of sunglasses named after Scott Walker and they are the coolest looking pair of shades I've ever seen
	♥ 9:38pm Gaylord Fields: @Little Danny: Yes, you need it! Jerry Riopelle production and Nick De Caro arrangement — that combo did fair work with Clydie King, whom I've heard you play.
	9:39pm Joe R.: Is this a Brian Wilson production? Or at least a Carol Kaye bass?
	9:39pm Toll: favorite Phil Spector production is Dion...Born to be with You...obviously...The Plastic Onto Band is better than any Beatles album...Love and God are beautiful ...
	9:39pm Dean: The Pramuk reminds me of another trans-tessitura vocalist, Shura Gehrman, who sang baritone for years until he decided to rediscover his "prima voce," at which point he sang alto. He made a number of records in his new "first" voice, due in part to the fact that he owned the label!
	♥ 9:39pm Gaylord Fields: @Joe R: Jerry Riopelle prod.
	♥ 9:40pm Wendy del Formaggio: UM: Artikaas does make a 5-year gouda, so you might be right. I think the Lot ## are just different batches, but I might be wrong on that. I'm a little rusty these days.
	♥ 9:40pm Julie P.: Chili - one must be ever vigilant!
	9:40pm Dean: Props for Let It Be. I still think Spector did it right.
	♥ 9:40pm Wendy del Formaggio: Mr, Pumpy: Good question! I've never seen cheese curds for sale that come from anything other than cheddar. But yeah, all cheese starts from curds, it just might not be sold as a tasty snack.
	♥ 9:41pm Gaylord Fields: @Dean: I'll check out Shura Gehrman — thanks!
	9:41pm Dean: Gehrman claimed drinking milk as a child destroys the voice.
	♥ 9:41pm Uncle Michael: It's the nuttiest tasting aged gouda that I've had. I'd believe it was aged five years.
	♥ 9:41pm coelacanth∅: aw, Franco...
	♥ 9:42pm Little Danny: @Gaylord: I have it! Played "My Love Keeps Growin'" three or four times on my show in the last year or so. And yes, until like a month or so agp I thought Clydie's "My Love Grows Deeper" shared its lyrics with Bonnie's "My Love Keeps Growin'."
	♥ 9:42pm Mr. Pumpy: Thanks, Wendy! That's pretty much what I was thinking.
	♥ 9:42pm Chili Pagoda: @JulieP It’s contagious. Yesterday I was listening to the Rock N Soul stream and caught myself shouting Sitarrrr lol
	♥ 9:42pm Wendy del Formaggio: UM: Is the cheese really hard, almost splintery? With little salt-like crystals in it? If so, it's probably 5-yr.
	♥ 9:42pm coelacanth∅: (935)
	9:42pm mark p.: Cool and Strange Music was a huge influence...like ReSearch Magazine...
	♥ 9:42pm Gaylord Fields: @Little Danny: I figured a Clydie fan would be into the Bonnie record.
	♥ 9:43pm Uncle Michael: Absolutely, Wendy.
	9:43pm Dean: Beware, @Gaylord, his experiments in prima voce are kind of odd. All classical and early, e.g., Monteverdi, Duparc, Faure, Handel... For true vocal sublimity, try Philippe Jaroussky.
	♥ 9:43pm Julie P.: Chili - LOL! It's all Ravi Shankar's fault. Him and the Beatles.
	♥ 9:44pm WR: Lyra Pramuk as guest on Radio Ravioli with Olivia last May. wfmu.org...
	♥ 9:44pm Wendy del Formaggio: UM: Then you have a winner! Very aged gouda is one of my favorite categories of cheese. To me it's sweet, like candy. If you ever see a very aged sheep or goat gouda, try that, too. So lovely.
	♥ 9:44pm mariano: Mr. Pumpy (@9:27) - Whoops, was away for a bit. Oreos and OJ, huh? When I was a kid my weird combo was a sno-ball with spearmint syrup and sweetened condensed milk. It would turn grey eventually.
	♥ 9:44pm Gaylord Fields: @Little Danny: Franke Valli did the original version of "Sun Ain't Gonna Shine"— pales in comparison, and I love Frankie/Seasons.
	♥ 9:44pm Little Danny: This set is sooo deep.
	9:45pm Dean: Just listened earlier today to the masterful Nikhil Banerjee (sitar) live in Madras '64.
	♥ 9:45pm Gaylord Fields: @Dean: Appreciate the heads-up.
	♥ 9:45pm Mr. Pumpy: mariano...you really needed the ingredients to pull that one off on a whim!
	♥ 9:45pm Wendy del Formaggio: Also, here's some curd nerd trivia for you: those little crystals in aged cheese are not salt bits, but amino acids called "tyrosine." If you speak Greek, you'll know why.
	♥ 9:46pm Scott67: Madge, I can't un-imagine that now! 😜
	♥ 9:46pm coelacanth∅: spector poured lukewarm sapwater all over let it be but after smothering for years it was pulled out of the goo and released as let it be...naked. a great album.
	♥ 9:46pm Gaylord Fields: @Wendy: I am stealing "curd nerd"!
	9:46pm mark p.: Time box doin' Begin' is better than than the 4 Seasons....
	♥ 9:46pm Little Danny: I will definitely be checking that version out, Gaylord. Thank you. Tons of new stuff here I'm gonna chase down after your show, actually.
	♥ 9:46pm Wendy del Formaggio: @Gaylord: I did, so why shouldn't you? haha!
	9:47pm Dean: τῡρός
	♥ 9:47pm Chili Pagoda: @WendyDelFormaggio: Agreed! Aged gouda makes life so much better. It’s an addictive flavor for sure. The Dutch have an uncanny talent for producing addictive flavors. I’m currently hooked on salmiak licorice and it’s a mixture of tastes that should repulse me but I can’t get enough of it.
	♥ 9:47pm Gaylord Fields: Honor among thieves, Wendy.
	9:48pm Dean: From OED: "1857 W. A. Miller Elements Chem. III. 627 Tyrosine..was obtained by Liebig from the products of the fusion of well-dried cheese, fibrin, or albumen, with hydrate of potash."
	♥ 9:48pm coelacanth∅: tyrosine can be useful for depression but it wouldn't work in the context of cheese
	♥ 9:49pm Franco Twinkie: Cheese Master Wendy, what accounts for the sourness in a good cheddar?
	♥ 9:49pm Ken From Hyde Park: @Wendy - Trig, right? Sine, cosine, tyrosine!
	♥ 9:49pm Scott67: coel, maybe just try the potash?
	9:50pm phat: The Corvair took a turn I didn't see coming. This is great.
	9:50pm Jett: I fully agree with Gaylord Fields on Frankie Valli's version of "The Sun Ain't Gonna Shine (Anymore) Walker Brothers kicks ass! But how does Gaylord feel.about Frankie Valli's original version of "Native New Yorker" ????
	9:50pm Joe Mulligan: I’m on the hunt for some good dairy free hard cheese. I tried a daiya Gouda today but it wasn’t great. Miyoko’s was better. Wendy do you have any recos? If it’s too blasphemous just tell me to google it my friendly self
	♥ 9:51pm Scott67: phat, made my head flick too!
	♥ 9:51pm Wendy del Formaggio: @Franco: Age, typically. And being aged in plastic or wax. Bandage-aged cheddar doesn't usually have that acidity. @Ken: haha, exactly! Cheese = math.
	9:51pm northguineahills: Barely got back for Gaylord!
	♥ 9:51pm Mr. Pumpy: Wendy, that sounds familiar. I believe I learned it watching SALT - FAT - ACID - HEAT, which is about food in general, but there is a stretch spent on cheese. Netflix, if you haven't seen it. Good stuff. Aged parmesan in Italy of several different ages. Fascinating and pure salivation instigation!
	♥ 9:52pm Wendy del Formaggio: @Joe Mulligan: Ohhhh, my friend, I wish I could help you, but non-dairy cheese is a mystery to me. Question: are you avoiding milk, lactose, or casein?
	♥ 9:52pm Scott67: Hey NGH!
	♥ 9:52pm jillydg: Thanks for the tunes Gaylord. A fabulous array! I almost even got something done during the show. Times they are a changin'.
	♥ 9:52pm Gaylord Fields: @northguineahills: Welcome nonetheless!
	9:52pm NikiA: Good vibes tonight. Thanks Gaylord.
	♥ 9:53pm Gaylord Fields: @jillydg: Happy you're here and that I got to be a minor motivator.
	9:53pm fabio: Joe...your so cheesy...what does it matter...
	♥ 9:53pm Wendy del Formaggio: @Mr. Pumpy: My friend just gave me her Netflix password, so I'll have to check it out. Thank you! I've only mostly had 2-yr Parm-Regg, and I think once I had 3-yr. It's a remarkable cheese for so many reasons.
	9:53pm Jett: Rest up tonight Gaylord. Thanks for a fun show!
	♥ 9:53pm Gaylord Fields: @NikiA: Pleasure's mine.
	♥ 9:54pm Mr. Pumpy: I'm an aspiring curd nerd. Working towards my BA...for now.
	♥ 9:54pm coelacanth∅: i tried the miyoko fake butter recently and it struck me as coconut oil. it melts immediately and has little flavor. might as well just use oil - then you can control the quality of the oil you're ingesting.
	9:54pm Joe Mulligan: Thanks Wendy! It’s casein I need to avoid. But also trying to avoid dairy hormones
	♥ 9:54pm Uncle Michael: Gaylord, you always tuck me in happy on Sundays.
	♥ 9:54pm Wendy del Formaggio: @Mr. Pumpy: Are you really getting a degree in cheese? Tell me more!
	♥ 9:54pm Robbie Darling: Gracias Gaylord!
	♥ 9:55pm Little Danny: Thanks and wonderful as always, Gaylord.
	♥ 9:55pm mariano: Mr. P: They always had all the fixins at the sno-ball stands, luckily for me. Thank you, Gaylord, thank you Crew, take care, everyone!
	♥ 9:55pm WR: thank you for another fabulously curated Sunday evening Gaylord. Sees all y'all cheese heads laters.
	♥ 9:55pm Gaylord Fields: ¡De nada, Robbie Darling!
	♥ 9:55pm Bobby: Thanks for being here, Gaylord.
	♥ 9:55pm Uncle Michael: Gotta go feed the critter. Good night, everyone. Thanks, Gaylord.
	♥ 9:55pm Chili Pagoda: @Gaylord Very nice show, thanx. It helped bring out the best in my vegan kimchi tofu soup, which is now complete. Mangia! Have a good night
	♥ 9:55pm Gaylord Fields: @Little Danny: Of course, my radio friend!
	9:56pm bigplanetnoise: Wonderful! Thank you, Gaylord! 💥
	♥ 9:56pm Wendy del Formaggio: @Joe: I'm sorry. I was hoping it was lactose, so I could easily steer you. But, you've stumped me. You may have to find something else to give you the flavor you seek. If it's Parm-Regg, other "umami" hits may do the trick.
	♥ 9:56pm Scott67: Wendy, you can share Netflix!? I must phone a friend,... who has it that is. 😎
	9:56pm fabio: a Cheegree...for the advanced...
	♥ 9:56pm Franco Twinkie: The show really warmed me up Gaylord! I've been wearing an army jacket under my bathrobe all day and now I feel like putting on some board shorts. Thanks!
	9:56pm Gina Bacon: Thank you, Gaylord!!
	9:56pm Jett: Love the Bongos!!!
	♥ 9:56pm chresti: Thanks again for the top notch show, Gaylord!
	♥ 9:57pm patrick321: A Bongos gem! Thanks Gaylord.
	♥ 9:57pm Wendy del Formaggio: @Scott67: I think some accounts let you have multiple users on it, with their own profile. My friends and I just pass around passwords for hulu, netflix, criterion, etc. Poverty makes one generous!
	♥ 9:57pm Scott67: Franco, you take my boardies mate. Too hot for clothes here 😎
	♥ 9:58pm luka: thank u Gaylord et skeletons top notch sounds
	♥ 9:58pm Candy-O'67: Gaylord, I'm tuning in!!
	♥ 9:58pm Julie P.: Fun show, Gaylord!
	♥ 9:58pm coelacanth∅: i wouldn't want to destroy the benefits of kim chi by putting it in hot soup. that sounds good though.
	♥ 9:58pm Wendy del Formaggio: I didn't realize I needed to hear The Bongos until you played them just now, Gaylord. Thank you!
	♥ 9:58pm radioronan: Excellent show Gaylord.. appreciate it! Thanks skeleton crew..Thanks commentboard for making me look forward to dinner.. .be well y'all!
	♥ 9:58pm Gaylord Fields: Hi, Candy-O!
	♥ 9:58pm HyperDose: Phenomenal sets Gaylord!
	9:58pm Jett: Ty Skeleton Crew!
	9:58pm Lib: an army jacket under your bathrobe...get down and do 10 pushups soldier...your getting me hot...
	♥ 9:59pm WR: Wendy & Joe, RE: " You may have to find something else to give you the flavor you seek. If it's Parm-Regg, other "umami" hits may do the trick." nutritional yeast works for that.
	♥ 9:59pm coelacanth∅: Thanks Gaylord
	♥ 9:59pm Candy-O'67: I'm late to the party! I'll be able to get on hopefully earlier and not at the end next week!
	♥ 9:59pm Ken From Hyde Park: Thanks for the musical repast tonight, Gaylord.
	♥ 9:59pm Gaylord Fields: It's getting to the "can't thank everyone individually" part of the show, so I will give one blanket appreciation for all the great chat about music and cheese and all the other things that matter so much in this mad, mad world. Love to you all! Thanks and big love to Olivia and all of WFMU's Skeleton Crew!
	10:00pm Andres: Thank you, Gaylord!
	♥ 10:00pm Wendy del Formaggio: WR: Yes! Thank you! I was trying to think of something, and that was it. Nutritional yeast! Joe, there's your answer. It's even the color of some cheeses.
	♥ 10:00pm Scott67: Thank you Gaylord! Fantastic! many new found sounds for me mate. Cheers! 😎
	♥ 10:00pm Wendy del Formaggio: Love to you, Gaylord!
	♥ 10:01pm Listener Robert: Here ends the audio portion of our flight. Congrats on another excellent one.
	10:01pm Revolution Rabbit Nov63: TY GF !
	♥ 10:01pm Gaylord Fields: !!!
	♥ 10:01pm lindac: Love your tunes! Thanks for getting my head ready to tackle Mondays.
	♥ 10:02pm a polished polish lady: <3
	♥ 8:16am doctorjazz: I think these still go through, wanted to say listened to archive of the show, loved it! Thanks!

Gaylord Fields: Playlist from January 24, 2021

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A small-c catholic preaching to the unevensong choir.

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January 24, 2021: Within the Castle Walls

Listen to this show: Pop‑up player!

Artist	Track	Album	Label	Approx. start time
Various artists recorded by Dr. Edna Smith Edet	In a Fine Castle; Jane and Louise; There's a Brown Girl in the Ring	Caribbean Songs and Games for Children	Folkways	0:00:00 (Pop‑up)
M.I.A.	Bamboo Banga	Kala	XL	0:04:05 (Pop‑up)
Kofia Nyekundu	Askari Wa K.A.R. Ya Sita (6th K.A.R.)	Echoes of Africa: Early Recordings	Wergo	0:08:48 (Pop‑up)
Willie Colón feat. Hector Lavoe	Che Che Cole	Cosa Nuestra	Fania	0:11:38 (Pop‑up)
Pat Thomas & Kwashibu Area Band	Obi Nfreno	Obiaa!	Strut	0:14:57 (Pop‑up)
Exuma	Exuma, the Obeah Man	Exuma	Mercury	0:23:39 (Pop‑up)
Wizzard	See My Baby Jive	none	United Artists	0:29:48 (Pop‑up)
The Earls	Remember Then	none	Old Town	0:34:46 (Pop‑up)
The Blues Busters	Tell Me Why	none	Capitol	0:36:53 (Pop‑up)
The Coasters	What About Us	50 Coastin' Classics	Rhino	0:39:19 (Pop‑up)
African Music Machine	Ami	African Music Machine	Indivision	0:41:47 (Pop‑up)
Nahawa Doumbia	Ndiagneko	Kanawa	Awesome Tapes From Africa	0:46:08 (Pop‑up)
Mandingo	Tiger in the Night	The Primeval Rhythm of Life	Columbia UK	0:50:45 (Pop‑up)
Magic Malik	Obsession	Source Lab 3 X/Y (various artists)	Source	0:53:52 (Pop‑up)

Jean Thomas	Make Me Your Baby (demo)	none	none	1:01:30 (Pop‑up)
El Perro del Mar	To Give Love	From the Valley to the Stars	The Control Group	1:04:06 (Pop‑up)
Mariangela	You Are the One	Mariangela	Telephone Explosion	1:06:26 (Pop‑up)
Psychic Dancehall	No One Ever Tells You	Dreamers	Art Fag	1:09:55 (Pop‑up)
Teevee Nicks	Vanilla	Light Blue	Teevee Nicks	1:12:07 (Pop‑up)
Masma Dream World	3:33 AM	Play at Night	Northern Spy	1:15:30 (Pop‑up)
Mikado Koko	Lyric of Dada Music	The Japanese Rimbaud	Mikado Koko	1:18:33 (Pop‑up)
Lyra Pramuk	Cradle	Fountain	Bedroom Community	1:23:18 (Pop‑up)
The Walker Brothers	The Sun Ain't Gonna Shine (Anymore)	Anthology	One Way	1:31:37 (Pop‑up)
Bonnie	Close Your Eyes	none	Warner Bros.	1:34:35 (Pop‑up)
Dana Countryman's Girlville feat. Lisa Jenio	My Heart Belongs to One Boy	Dana Countryman's Girlville	Teensville	1:37:13 (Pop‑up)
Mamaguitar	Rainy Sunday	Mamaguitar Sings Mamaguitar	Zelone	1:41:01 (Pop‑up)
Corvair	Focus Puller	Corvair	WIAIWYA	1:43:13 (Pop‑up)
Surfer Blood	Carefree Theatre	Carefree Theatre	Kanine	1:48:25 (Pop‑up)
Pearly Gatecrashers	In the Summer	I Won't Have To Think About You: Compiled by Bayu and Moopie	A Colourful Storm	1:51:29 (Pop‑up)
The Bongos	The Bulrushes	Drums Along the Hudson	PVC	1:54:29 (Pop‑up)
The Idle Race	The Morning Sunshine	The Best of Idle Race	See for Miles	1:57:51 (Pop‑up)

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Listener comments!
	♥ 8:02pm mariano: Hey Gaylord, Crew, folks!
	♥ 8:02pm Gina Bacon: Happy Sunday, Gaylord & all!
	♥ 8:03pm DjLorraine: Present
	♥ 8:03pm Therese: Hi Gaylord! Hi Gaylord's listeners!
	♥ 8:03pm Wendy del Formaggio: Hello Gaylord! Hello friends! <3
	♥ 8:03pm Gaylord Fields: Hi, Mariano!
	8:03pm bigplanetnoise: Goooood evening!!
	♥ 8:03pm HyperDose: And a very good evening to you Mr. Fields. Happy to have this as a palate cleanser from what we just heard (which I'm sure breaks the Geneva Convention in some way).
	♥ 8:03pm Gaylord Fields: Gina!!! Welcome to this Sunday thing.
	♥ 8:04pm Scott67: G'day Gaylord & Gang!
	♥ 8:04pm Gaylord Fields: Welcome, DjLorraine
	♥ 8:04pm chresti: Hi Gaylord and company!
	8:04pm headcleaner: had to stop my housework to listen to this... it's just lovely
	♥ 8:04pm Gaylord Fields: Therese!!!
	♥ 8:04pm Chili Pagoda: Heya Gaylord! Got yr show on while chopping ingredients for vegan kimchi tofu soup. Perfect combo!
	♥ 8:04pm Gaylord Fields: Wendy!!!
	♥ 8:04pm Gaylord Fields: bigplanetnoise!!!
	8:05pm Mary Marge: I’ve missed too many Sundays lately. So happy to be here tonight, Gaylord and crew!
	♥ 8:05pm Gaylord Fields: Happy Monday, Scott67!!!
	♥ 8:05pm Scott67: G'day Mazza! 😎👖💨
	♥ 8:05pm Gaylord Fields: @Wendy: PS <3
	♥ 8:05pm Gaylord Fields: Chili!!!
	♥ 8:05pm Gaylord Fields: Mary Marge!!! So glad you're here! Miss you too.
	♥ 8:06pm Wendy del Formaggio: @Chili Pagoda: I made kimchi for the first time this week. I took it out of fermentation yesterday and DANG is it good. Vegan, too, because shrimp paste and fish sauce seemed superfluous.
	8:06pm Gina Bacon: That was sweet!
	♥ 8:06pm Gaylord Fields: headcleaner!!!
	♥ 8:07pm Gaylord Fields: HyperDose!!!
	♥ 8:07pm Gaylord Fields: chresti!!!
	♥ 8:07pm Gaylord Fields: @Chili: Sounds delectable!
	♥ 8:08pm a polished polish lady: <3 <3 <3
	8:08pm headcleaner: everyone!!!!!
	♥ 8:08pm Gaylord Fields: a polished polish lady!!!
	♥ 8:08pm chresti: ManOman!
	♥ 8:09pm lindac: GAYLORD! YEAH!
	8:09pm soupfriend: hallo halloo all
	♥ 8:10pm Gaylord Fields: @lindac: Hi!!! It's as if I just conjured you up!
	♥ 8:10pm Gaylord Fields: soupfriend!!!
	♥ 8:10pm HyperDose: M.I.A. is mostly known for her 2008 smash hit, yet remains criminally underrated. Love her and the awareness she brings to the issues plaguing her home country.
	♥ 8:11pm Gaylord Fields: @HyperDose: Well stated!
	♥ 8:11pm lindac: @gaylord fields - HAHAHA! I was just listening to an archive, and then you were LIVE - like magic!
	♥ 8:12pm Uncle Michael: Hello, everyone.
	♥ 8:12pm Gaylord Fields: @lindac: This meetup was meant to be.
	♥ 8:12pm Gaylord Fields: Uncle Michael!!!
	♥ 8:12pm lindac: Totally
	♥ 8:14pm Chili Pagoda: @WendyDelFormaggio Sincerely impressed that you made yr OWN kimchi. Takes a lot of patience and good timing. Nicely done!
	♥ 8:15pm Gaylord Fields: I used to think of the distorted horns on "Che Che Cole" as less than the beautiful thing they clearly are.
	♥ 8:15pm Uncle Michael: Gaylord clearly doesn't have a plan with rollover exclamation points.
	♥ 8:16pm Gaylord Fields: @Uncle Michael: It's the end of the month!!! PS: !!!!!!
	♥ 8:16pm Wendy del Formaggio: Thanks, Chili! It was SO EASY. I ground garlic, ginger, onions, scallions, and horseradish together and mixed it with grated daikon and carrots and salt. I didn't make cabbage kimchi. I don't know how exactly authentic it is, but it tastes damn good.
	8:17pm Jett: Siempre tan vacan @Gaylord Fields
	♥ 8:17pm Wendy del Formaggio: (Oh, and I let it ferment for a week in a glass jar on the counter in my kitchen.)
	8:17pm Little Danny: Hi Gaylord, hi all
	♥ 8:18pm Pseu Braun: Hey Gaylord, Happy Sunday eve to allz!
	♥ 8:19pm Gaylord Fields: @Jett: ¿En que manera?
	♥ 8:19pm Gaylord Fields: Little Danny!!!
	8:19pm Jett: "El Sapo" by Yomo Toro comes to mind as I listen to this set.
	♥ 8:19pm Julie P.: Good Sunday evening, all!
	8:19pm P-90: Enjoying these flavors tonight, DJ Gaylord
	♥ 8:20pm Gaylord Fields: Happy Sunday to you, dear talented Pseu Braun!!!
	♥ 8:20pm Gaylord Fields: Jools!!!
	♥ 8:20pm Uncle Michael: I made (faux) ricotta today. One has to have made mozzarella or provolone in order to recook the whey to make the real thing.
	♥ 8:20pm Gaylord Fields: P-90!!! Thanks!
	8:20pm P-90: And wow, lotsa VIPs on the board
	8:20pm Jett: Usted siempre tiena tan bien gusto con su programa @Gaylord Fields no relation to Sidney.
	8:21pm Andres: Hey Gaylord and peoples! A great way to end a week and gather energy for the next one!
	♥ 8:21pm Gaylord Fields: @Jett: I see now. And no rent increases from me until post-pandemic.
	♥ 8:22pm Gaylord Fields: Andres!!! Thanks; glad you're here.
	8:22pm Jett: Lol! @Sidney Fields
	♥ 8:23pm Wendy del Formaggio: Uncle Michael, did you just heat up milk to which you added something acidic? What makes you say your ricotta is faux?
	8:23pm Andres: Uncle Michael: Making your own ricotta, faux or no, impressive!
	8:25pm wenzo llc.: great set!
	♥ 8:25pm Scott67: This vibe is suiting my scorching mid-day Monday!
	8:26pm RobinSays: Hi Gaylord! I love the upbeat tone of this early part of your set! Cha cha cha!
	♥ 8:26pm Gaylord Fields: Thanks, wenzo!
	♥ 8:26pm Gaylord Fields: Robin!!! Thanks!
	♥ 8:27pm Gaylord Fields: @Scott67: Is it 40º?
	♥ 8:27pm Uncle Michael: Wendy, yes. I used whey from my yogurt making. Real ricotta is made from (usually) the byproduct of making mozzarella.
	8:27pm Mary Marge: This song!!!!
	♥ 8:27pm WR: Exuma! Great man musician and cook!
	♥ 8:28pm Gaylord Fields: @Mary Marge: Right?!
	8:28pm PMD: Great song!
	♥ 8:28pm Gaylord Fields: @WR: I'd read a full bio on Exuma.
	♥ 8:29pm HyperDose: "The teeth of a frog and the tail of a goat" lyrical sorcery!
	♥ 8:29pm Gaylord Fields: @PMD: It's so potent! Exuma was kind of an unheralded genius of song.
	8:29pm Mr C: Gaylord's telling a story with this set. Excited for every chapter!
	♥ 8:29pm Yes: hello gaylord and friends
	♥ 8:29pm Gaylord Fields: @Mr C: I kinda am. You're very astute.
	♥ 8:30pm Wendy del Formaggio: UM: You don't have to explain to me what real ricotta is made from, but thanks anyway. I was curious why you considered yours faux. Considering making mozzarella on a small scale is kinda ridiculous, your ricotta is real enough for home-use.
	♥ 8:30pm Uncle Michael: I polled my listeners on Friday to select my meal plan from three choices and meatballs carried the day. The execution was delayed from Saturday to today. stylesdeluxe.com...
	♥ 8:30pm Gaylord Fields: Hello, Yes!!!
	♥ 8:31pm Uncle Michael: Wendy, I was surprised that you asked why I considered mine "faux", so I elaborated.
	♥ 8:32pm Wendy del Formaggio: UM: Got it.
	♥ 8:33pm Scott67: Gaylord almost! It's 38c outside, just came inside to my "cool" house of 30c. 😎
	♥ 8:33pm Wendy del Formaggio: UM: I was also curious if you had whey lying around. Sometimes people do, even if they didn't just make mozzarella. As you did, from your yogurt excursion.
	8:33pm Andres: Uncle Michael: Looks delicious! Mouth watering despite still being full from dinner.
	♥ 8:33pm Gaylord Fields: @Scott67: Hope I can keep you cool.
	8:34pm bigplanetnoise: Maybe we can add Wendy’s unused shrimp paste and fish sauce to the faux ricotta?!?
	♥ 8:35pm Wendy del Formaggio: @bpn: You have to eat it first! If you don't fall over, I might try some. haha.
	♥ 8:35pm Uncle Michael: Let's do!
	8:36pm bigplanetnoise: @Wendy - I’ll do it! I’ll most definitely do it!
	♥ 8:36pm Gina Bacon: Sounds interesting.
	♥ 8:36pm Uncle Michael: I make yogurt every week or so. It was nice to have something useful to do with the whey for a change.
	♥ 8:36pm Scott67: Always Gaylord! WFMU in all its forms, is a breath of fresh cool air to me mate!
	♥ 8:37pm Franco Twinkie: Wendy, do you ever crave industrial cheese? Reason I'm asking, is I just bought a block of Monterey Jack knowing full well that it's a crap shoot, but for Mexican food it works just fine. As a matter of fact I'd say it's preferable to top shelve stuff. Humble food, humble ingredients.
	8:37pm bigplanetnoise: I now love the phrase, “whey for a change”...
	♥ 8:37pm Wendy del Formaggio: UM: You can also use the whey to fortify soup. But yeah, excess whey is a big problem for wastewater management. It's full of protein, which feeds algae blooms.
	♥ 8:37pm Gaylord Fields: @Scott67: Fair dinkum!
	♥ 8:38pm Uncle Michael: Remember When/Looking Out My Back Door mashup, please.
	8:38pm Dennis Diken: “Remember Then” rules the universe - and beyond!!!
	♥ 8:38pm Little Danny: Oh hey homemade mozzarella discussion. I always through the whey on our greens, I'm convinced it's "nutrients."
	♥ 8:38pm Scott67: Franco my cheapest supermarket tasty cheddar cheese is the best I've ever tasted too.
	♥ 8:39pm Gaylord Fields: Dennis!!! It is pure greatness, and of course you would recognize that.
	♥ 8:39pm Wendy del Formaggio: @Franco: YES. I grew up with industrial cheese, and it totally has its place, especially when you just want something tasty to melt on things. I almost always have a supply of Land O' Lakes low-sodium American cheese in my fridge. It's a major food group.
	♥ 8:39pm lindac: Dance party over here
	♥ 8:39pm Gaylord Fields: Dance on, Linda!
	♥ 8:39pm Julie P.: All this cheese talk almost makes me wish I'd had pizza for dinner tonight.
	♥ 8:39pm Uncle Michael: I'm on septic. A quart of whey a week hasn't done harm...yet. Yogurt whey is mighty tart for most soups.
	8:39pm Jett: Mister Fields is on 🔥 fire! Great stuff.
	♥ 8:40pm Scott67: Gaylord, strewth bonza, dinky di cobber!
	♥ 8:40pm Gaylord Fields: Thanks, Jett!
	♥ 8:40pm Uncle Michael: kimchee/ricotta oizza?
	♥ 8:40pm lindac: How can I not?
	8:40pm Jett: Today's chat is sponsored by Kraft.
	♥ 8:40pm HyperDose: @Wendy My instant pot claims it can make yogurt (nervous to try). Will that give me leftover whey I can make ricotta with? 😍
	♥ 8:40pm Franco Twinkie: Thank you Scott and Wendy. Bulk cheese wins this round!
	8:41pm Dennis Diken: @Gaylord - “Remember Then” is one of the records I can truly say I couldn’t live without
	♥ 8:41pm lindac: Dennis!
	♥ 8:41pm Gaylord Fields: @Scott67: I feel like an hono(u)rary Strine speaker!
	♥ 8:41pm Scott67: Julie P, makes me wish I had cold pizza in the fridge! 🍕🍺
	♥ 8:41pm Wendy del Formaggio: UM: Hmm, yeah, that would be quite "bright." Do you have backyard compost? I know some small-scale/home cheesemakers compost their whey. I guess your septic company will advise you when things go awry.
	8:41pm bigplanetnoise: @Wendy and UM - this week I learned about aquafaba. My Italian grandparents used to use it, but I never knew it had a name.
	♥ 8:42pm Gaylord Fields: @Dennis: Right with you, once again!
	♥ 8:42pm Chili Pagoda: In favor of more songs mentioning grits. This is so good!
	♥ 8:43pm Wendy del Formaggio: @HyperDose: My old (beloved) housemate used to make yogurt in her IP. And DANG it was good. Yeah, you could make ricotta from that. Just know it won't be exactly like what you buy in the tubs from the grocery store, and you won't get that much out of it.
	♥ 8:43pm Gaylord Fields: @Dennis: When Larry Chance sings that "I'm broken-hearted now" verse, I get sent there and back again!
	♥ 8:44pm Julie P.: Scott67 - tomorrow night for sure, and I have Sargento Whole Milk Mozzarella to top it with!
	♥ 8:44pm Wendy del Formaggio: @bpn: I didn't know it had a name, either! I just looked it up. That's very cool! Like ricotta, it's a great way to use everything up and waste as little as possible.
	8:44pm Mary Marge: @chili pagoda: seconded re grits
	♥ 8:44pm Franco Twinkie: Gaylord, do you have a guilty cheese pleasure that high-hat folks might get sniffy at?
	♥ 8:45pm coelacanth∅: greetings Gaylord, y'all
	♥ 8:45pm HyperDose: Thank you Wendy. I think that will be good for my first few tries. Once I become more confident in my ricotta skills I will seek out a better method. So 2021 is the year I live off of homemade white pizza (with garlic because you're a monster if you don't).
	8:45pm Jett: I can relate to the Larry Chance (Larry Figueiredo) reference.
	♥ 8:45pm Scott67: Gaylord any day me good bloke! And take for taking 10 years of my age too. 😉
	8:45pm bigplanetnoise: @Wendy - My grandparents used to save it to thicken soups and whip and add to frittatas.
	♥ 8:46pm WR: sweet bit of Phil Upchurch guitar there.
	♥ 8:46pm Gina Bacon: I'm going to try that, bpn!
	♥ 8:46pm Uncle Michael: I never heard of aquafaba!
	8:46pm Dennis Diken: @Gaylord - right there with you bud! Every second of that 45 gets to me where I live! Hi lindac!
	♥ 8:47pm Gaylord Fields: @Franco Twinkie: As with my musical selections, no cheese guilt, just cheese pleasure (literally and figuratively speaking of cheese).
	♥ 8:47pm Scott67: Ah Gaylord you corrected it! I'm 53 again 😐
	♥ 8:47pm Little Danny: @WR: whoa, it is.
	♥ 8:47pm Wendy del Formaggio: @bpn: Thank you! This past year I finally got confident in cooking beans from dry. And now I know what to do with the liquid. When I make baked beans I use it, but otherwise I don't. That shall change!
	8:47pm bigplanetnoise: I use it when I’m making hummus, of course. It gives that wonderful silky texture. Gina will testify, I hope!
	♥ 8:48pm Gaylord Fields: @Scott87: I have those anti-aging properties.
	♥ 8:48pm Gina Bacon: I will testify enthusiastically!
	♥ 8:48pm Franco Twinkie: You are a mentally well balanced person Gaylord. Good for you!
	♥ 8:49pm HyperDose: @Uncle Michael I second your kimchi ricotta pizza idea. Maybe add one more ingredient. Something that would stand out on it's own and not be overpowered by the fermented goodness.
	♥ 8:49pm Gaylord Fields: @Franco: The music and the cheese can do that to a person.
	♥ 8:49pm Scott67: Auto correct is mucken up me lingo by jingo, Google I'll do me own spellin, ta very much.
	♥ 8:49pm Uncle Michael: pineapple!
	♥ 8:50pm HyperDose: @UM Pass go, do not collect $200!
	♥ 8:50pm WR: aquafaba is new to me too! looks interesting.
	♥ 8:51pm Scott67: Gaylord 87 was a very good year for me, the cherries were ripe that summer.
	♥ 8:51pm patrick321: Good evening Gaylord and everyone on the board. I’ve had a headache all day but I’m all ears now.
	♥ 8:52pm Gaylord Fields: @Scott21: Let's hope this year is a great one for you and all of us.
	♥ 8:52pm coelacanth∅: greetings patrick
	♥ 8:52pm Gaylord Fields: patrick321!!! Thanks for braving my unpredictable sound choices in your condition.
	♥ 8:53pm Scott67: Uncle, I reject your , and assert instead, Anchovies!
	♥ 8:54pm Scott67: Pineapple! 🍍
	8:54pm headcleaner: from discogs: "Instruments in this album include: Tumbas, bongos, guiro, cueca, claves, conga drums, cow bell, bass drums, marimba, xylophone, boo-bams, timbales, african squeeze drum, temple block, tambourine, chinese gong, tubular bells, bell tree, glockenspiel, cabasa, maracas, percussion, tuned percussion, jawbone, piccolo, bassoon, soprano saxophone, baritone saxophone, horns, tuba, celli, pianoforte, organ, electric piano, electric hapsichord, electric guitar, acoustic guitar, bass guitar, synthesizer"
	♥ 8:54pm Little Danny: This Mandingo is great. Library music vibes.
	♥ 8:55pm Scott67: This year has aged me terribly Gaylord.
	♥ 8:55pm Uncle Michael: Top your pizza with what thou wilt shall be the whole of the law.
	♥ 8:56pm HyperDose: I jest. Pineapple on pizza is one of the simple pleasures I have to enjoy in private due to fear of a public flogging.
	♥ 8:56pm Wendy del Formaggio: @Scott67: I support your rejection of pineapple on pizza, but I'm concerned that anchovies and kimchi will be too salty. You could go for boquerones, but the vinegar might clash. I dunno. Anything is worth a try. If it's yucky, just pull it off the next slice.
	♥ 8:56pm Scott67: headcleaner, I think you just have me percussion concussion!
	♥ 8:56pm Gaylord Fields: @Little Danny: I have an affinity for anything on EMI's Studio 2 Stereo series, but Geoff Love going cod-Afro is especially rewarding.
	♥ 8:58pm Franco Twinkie: In theory, yes Michael. But I have had it suggested to me that avocado is good on pizza. I had to put my hand over my mouth just in case my stomach lurched. Hot Avocado is not good, I'm sorry.
	♥ 8:58pm Gaylord Fields: I had corn and mayonnaise on pizza in Tokyo once and was shocked at how much I did not dislike it.
	♥ 8:58pm Scott67: Wendy, I would be more than happy with your Kimchi alone. 😎
	♥ 8:59pm coelacanth∅: maybe the studio was thinking about getting rid of some of those instruments unless they soon showed themselves to be useful
	8:59pm Dean: Hot Avocado WTNOMFBIHS.
	♥ 8:59pm patrick321: @coelacanthø I hope you’re well. Gaylord this is all working eclectically well. 😉
	♥ 9:00pm Gaylord Fields: @patrick321: Thank you kindly.
	♥ 9:00pm Uncle Michael: Franco, the relevant pizza topping questions are, as with may things; is anyone harmed?, must I participate? If "no", and "no", then knock yourself out
	♥ 9:00pm Scott67: Blue cheese on pizza will blow your open minds I assure you!
	♥ 9:00pm Wendy del Formaggio: Thank you, Scott67! I forgot to mention in my ingredient list that the kimchi had dried chili peppers, too. This morning I made an omelet with the kimchi and that was really delicious.
	♥ 9:00pm chresti: Thank you for the magic, Gaylord!
	9:01pm Dean: Cheeseboard in Berkeley does superior pizzas with odd toppings. Pizzamania in unincorporated LA County does superior pizzas with traditional toppings.
	♥ 9:01pm Gaylord Fields: Oh, chresti! Thank you in turn!
	♥ 9:01pm Little Danny: @Dean: you and your teen shorthand. What does WTNOMFBIHS spell out?
	♥ 9:02pm Ken From Hyde Park: Hi, Gaylord and friend. When we were kids, our budget-minded mother fed us pizza topped with cut-up hot dogs on Sunday nights. And we liked it.
	♥ 9:02pm Doug in JC: The default pizza sauce in Hong Kong is thousand island dressing
	♥ 9:02pm Franco Twinkie: Michael, I accept that as the platonic ideal of pleasure, but I still gag at the thought of hot avocado.
	9:03pm Dave Miss: Hello Gaylord! Great set. Howdy Wendy et al
	9:03pm Dean: I thought you knew all Internet memes, Little Danny. Here are two hints: Doug S., and "Was the name of..."
	♥ 9:03pm Wendy del Formaggio: I would eat pizza with hot dogs and thousand-island dressing on it. Why not?
	♥ 9:03pm chresti: Cheeseboard pizza.
	♥ 9:03pm Gaylord Fields: @Ken From Hyde Park: Been there, choked down that.
	♥ 9:03pm Wendy del Formaggio: Hello Dave Miss!
	9:03pm Dave Miss: Franco, what’s for dinner?
	♥ 9:03pm Gaylord Fields: Dave Miss!!! Welcome!
	9:04pm Jett: I'll stick with Barbara Lewis but a nice demo.
	9:04pm phat: This is a hell of a performance for a demo.
	♥ 9:04pm Scott67: Anything goes with pizza in Australia, but Pineapple is an eternal point of conflict. Truth is if you're buying I'll inhale pineapple on pizza, just peel it first.
	♥ 9:04pm Gaylord Fields: Demo version of one of my all-time favorite songs, brought to glorious fruition by my beloved Barbara Lewis.
	♥ 9:04pm Uncle Michael: Franco, today I watched James May roast prosciutto-wrapped avocado to use as soldiers for soft-boiled eggs. I was frightened and intrigued.
	9:05pm Lolo in Brooklyn: Hello everyone! Pineapple on pizza is the best 🍍
	♥ 9:06pm Gaylord Fields: phat!!! Jean(ne) Thomas has a beauteous voice.
	9:06pm phat: Hello!
	9:06pm Jett: Roger Atkins wrote some great stuff, didn't he? @Gaylord Fields
	♥ 9:06pm Julie P.: Agreed, Gaylord. That was lovely.
	♥ 9:06pm Little Danny: Wow, this is incredible. I knew of Jean Thomas, sorta, had no idea she was a demo singer.
	♥ 9:07pm Gaylord Fields: Lolo in Brooklyn!!! I throw pineapple in my pasta sauce, and it is gooooood!
	♥ 9:07pm coelacanth∅: i'd try pineapple pizza but i wouldn't go out of my way to. or pay for it. pineapple sushi is terrible. (though not as terrible as mango or orange in sushi)
	9:07pm Dean: Al pastor...pineapple...c'mon.
	♥ 9:07pm Gaylord Fields: @Jett: Roger Atkins wrote many classics and shoulda-been classics.
	9:08pm phat: I wish I knew more about the songwriters of the 50s and 60s.
	♥ 9:08pm Scott67: 🍍Just too sweet for me! Savoury is my addiction.
	9:08pm Jett: You are so right Mr Fields!
	♥ 9:08pm Wendy del Formaggio: UM: I am unfamiliar with the use of "soldiers" in cooking. Can you explain?
	9:08pm highway: wash your crowds...avoid your hands...wear a mask, like you have your whole life...sanitize your opinions...Gaylord Fields Forever
	♥ 9:08pm coelacanth∅: i've had hot (so therefore cooked) avocado in things and it's not bad but it's a waste of avocado. it loses most of it's flavour.
	♥ 9:09pm Little Danny: Hot segue alert. Nice one Gaylord.
	♥ 9:09pm Franco Twinkie: Dave, purple hominy topped with Peruvian yellow beans, gooped to hell and back with Monterey Jack.
	9:09pm headcleaner: @phat - you're in exactly the right place
	♥ 9:09pm Gaylord Fields: @highway: Thank you for the beat poetry once again!
	9:09pm Mike Sin: Hi Gaylord — ever hear the Shel Talmy produced version of Make Me Your Baby by Lee Shelley? I heard it when it popped up on a comp.
	♥ 9:09pm Uncle Michael: Normally, soldiers are pieces of toasted bread cut into strips for dipping into the open tops of soft-boiled eggs.
	♥ 9:09pm Scott67: Soldiers, are food, usually toast, cut into fingers to dip in soft eggs.
	♥ 9:09pm Gaylord Fields: Thanks, Little Danny!
	♥ 9:10pm Wendy del Formaggio: Maybe it's a genetic thing, but to me hot avocado tastes like unseasoned pork fat, and not crispy pork fat. Just bland, greasy pork fat. No me gusta!
	♥ 9:10pm Scott67: Snap Uncle!
	♥ 9:10pm Gaylord Fields: Hi, Mike Sin!!! I believe I have that version on a comp, and it seems to be a song that cannot be ruined.
	♥ 9:11pm Wendy del Formaggio: Thanks, fellas. I had never heard that term before.
	9:11pm Lolo in Brooklyn: @Gaylord I never tired pineapple in pasta but now I surely will!
	♥ 9:12pm burke: @Wendy I used to live by a restaurant that sold "avocado fries." Like breaded and deep fried slices of avocado. They were terrible
	♥ 9:12pm Gaylord Fields: @Lolo: Please report back the results. I predict a pleasant reaction.
	♥ 9:12pm Mr. Pumpy: Hi, Gaylord. I tuned in just past 8 o'clock. I started to do some schoolwork, and then a dear friend called me and we were talking until a few minutes ago, but the music was going the whole time. I have to say, you are hitting it out of the park, my friend! Thanks, once again, for making the tapestry I call "livin'" all the more vivid. Much appreciated, friend!
	♥ 9:13pm Ken From Hyde Park: Coming summer 2021: Avocado milk!
	♥ 9:13pm Wendy del Formaggio: @burke: Ugh. But, someone must have loved them, I guess, right? Still, ugh.
	♥ 9:13pm Gaylord Fields: Mr. Pumpy!!! What a kind thing to say — thanks heaps!
	♥ 9:14pm Franco Twinkie: Thank you Wendy, I will use that as my defense and explanation next time I hear someone suggest that perversion is something suitable to put in my mouth.
	9:14pm phat: @Ken From Hyde Park that sounds so disgusting. But then I hate avocado anyway.
	♥ 9:14pm coelacanth∅: i know someone that has ordered avocado fries more than once, and doesn't have to worry about sharing with me.
	♥ 9:15pm Wendy del Formaggio: @Franco: happy to help!
	♥ 9:15pm Franco Twinkie: Coel, we are on the same team.
	♥ 9:16pm Wendy del Formaggio: On another note, Psychic Dancehall sounded nothing like "Psykick Dancehall," but I like them both.
	9:16pm Jett: Ever try chocolate covered 🍊?
	♥ 9:16pm Little Danny: Great set thusfar, Gaylord. Reading some sly Spector references into the selections. I may be wrong but I'm loving it all either way.
	♥ 9:17pm chresti: I've had some yummy avocado soup before.
	♥ 9:17pm Gina Bacon: I'm late to add that my coworker shared her ham and pineapple pizza with me last week, and I liked it! I had never had it before, and used to have an aversion to cooked fruit, outside of pies and things.
	♥ 9:17pm Gaylord Fields: @Wendy del Formaggio: Haha! Orthodox spellings, right?!
	♥ 9:17pm HyperDose: @Gaylord do you use calcium chloride-free crushed tomatoes or whole peeled through a mill for your sauce? Intrigued by the pineapple, though not surprised. I finely shred carrot and add it to my sauce (after squeezing out the excess moisture).
	♥ 9:18pm Scott67: A nasty highway accident back there, hope he's okay! Sounds terminal.
	♥ 9:18pm Gaylord Fields: @Little Danny: I will neither confirm nor deny, but I will say that this show is lightly guided by two recent events.
	♥ 9:18pm Wendy del Formaggio: @Gaylord: Exactly! Also, I had never heard the band until just now, so thanks again for introducing me to new stuff. <3
	♥ 9:19pm Gaylord Fields: @HyperDose: Organic whole peeled from a can.
	♥ 9:19pm Chili Pagoda: Glad you played that track from the Awesome Tapes From Africa label, Gaylord. Consistently solid line up, nary a dud in the bunch.
	♥ 9:19pm coelacanth∅: Jett, a café in madison nj has (had?) their beverages named after classical composers. i never cared for fruit in chocolate much but something told me to order the Beethoven. it was 1/2 an orange in a cup of hot chocolate and it blew my mind!
	♥ 9:19pm WR: love it Dean. trending soon #WTNOMFBIHS
	9:21pm Andres: In defence of pineapple, it is best enjoyed on the Canadian invented so-called Hawaiian pizza - pineapple, ground bacon, ham. Kids and adults alike enjoy. Results may vary between pizzerias.
	♥ 9:21pm coelacanth∅: (actually, i'm not sure that's an orange in your post)
	♥ 9:21pm Wendy del Formaggio: @Coel: That sounds lovely! I miss cafes. And, oranges and chocolate are one of those pairings that sounds disgusting but tastes really good. Like blue cheese and dates.
	♥ 9:21pm Uncle Michael: Wendy, there is cheese in my house right now that's a bridge too far for me: blumenkaese.
	♥ 9:21pm mariano: coela: Chocolate and orange can be a very good combination though it might no seem so on the surface. My stepdad swore by chocolate ice cream with orange juice poured on top.
	♥ 9:22pm Gaylord Fields: @Andres: Was that a Pizza Pizza (the first and last name in Canadian pizza) invention?
	♥ 9:22pm Scott67: Andres, we do Hawaiian Pizza down here, it's considered a perfect kids pizza.
	♥ 9:22pm HyperDose: If I'm adding pineapple to a sauce I feel obliged to add habanero. Maybe make a Mexican inspired gojuchang style paste to add to it in place of tomato paste. Ohh boy, "fusion" is playing with fire. wipes brow P.S. those drums came in with a commanding presence!
	♥ 9:23pm Franco Twinkie: Oranges and chocolate are very nice indeed
	♥ 9:23pm Wendy del Formaggio: UM: Oh, you don't like that one? Is it because it's really messy, or does the flavor put you off? (If you want to make a cheesemonger grumble, ask for the cheese that's covered in coffee grounds. No lie.)
	9:24pm Chef: edible face masks...for 2021...avocado/pineapple is on my list...
	♥ 9:24pm Scott67: Okay guys, I'm bloody starving now, but it's too hot to cook!
	♥ 9:24pm Gaylord Fields: I'm on Team Chocolate+Orange.
	9:24pm Jett: Yes it is an orange. 1/2 an orange in hot chocolate sounds wild to me. I'd love to try @coelcanthø
	♥ 9:24pm Chili Pagoda: The only cheese I’ve tried so far that wasn’t for me is the Ski Queen Gjetost. I’ll take caramel instead. And chocolate + orange are a killah combo.
	♥ 9:24pm Mennlinn Rebarts: "Yoru no sekai ga hajimatta!!!" The world of the night has begun!!
	♥ 9:24pm coelacanth∅: Wendy i never considered it until i saw that menu. ...the lindt intense orange bar is good
	9:24pm Andres: Sotirios "Sam" Panopoulos; Chatham, Ontario; 1962!
	♥ 9:24pm Uncle Michael: It's not messy, it tastes and smells bad to me.
	♥ 9:25pm Wendy del Formaggio: @Chili: Gjetost is really intense and an odd flavor unless you were raised with it. Also, like ricotta, it's a whey-based cheese.
	9:25pm Dean: There is nothing like tomato sauce made from whole tomatoes, canned or fresh, run through a mill. Wallace Stevens gave a shout-out to coffee and oranges.
	♥ 9:26pm HyperDose: @Dean Agreed. Nothing worse than pulpy seed fragments!
	9:27pm Andres: Scott67: Hawaiian pizza is amongst our finest exports!
	9:27pm Dean: And it glistens with a golden shimmer.
	9:27pm Toll: pulpy seed fragments sounds political...
	♥ 9:27pm Mr. Pumpy: mariano, as a young tyke growing up in Queens, I was wont to dip my Oreos in orange juice rather than milk. I haven't traveled down other chocolate/orange highways since, but I can speak to the delectable nature of that specific combo!
	♥ 9:28pm Wendy del Formaggio: @UM: Some of the Alpines can knock a person down, especially if the cheese is very ripe. That one is best coming from a really fresh wheel. Then again, it might just not be for you. If you are loathe to waste it, grate it and melt it over potatoes. You probably already know this, but that will mellow it out.
	9:28pm Jett: I'm hearing some Scott Walker influence here!
	♥ 9:28pm Gaylord Fields: @Andres: That, and Nanaimo bars (out west, especially)!
	♥ 9:28pm Little Danny: Love this.
	♥ 9:28pm Gaylord Fields: @Jett: Perhaps so, I understate.
	9:28pm phat: @Scott67 too hot? I'm envious. We're about to get up to 21 inches of snow.
	9:29pm phat: @Jett read my mind
	♥ 9:29pm Scott67: Andres, I shall hence forth refer to it as the Canadian.
	♥ 9:29pm Gaylord Fields: @Little Danny: This comes from one of my favorite albums of 2020.
	♥ 9:30pm Scott67: what, I feel your pain mate! I can't stand the cold.
	♥ 9:30pm Uncle Michael: Wendy, I have a spouse throwing herself on that grenade, so I don't have to figure out how not to waste it. It's just not for me.
	♥ 9:31pm Chili Pagoda: East Bay here, another fine export are the It’s It cookie sandwiches. Though difficult to find elsewhere(they do exist in bodegas around NYC), hopefully that changes one day!
	♥ 9:31pm Scott67: Phat!! Bloody auto correct!!
	♥ 9:31pm Julie P.: Jett - a touch of Scott Walker backed up by a digeridoo.
	♥ 9:32pm Little Danny: Thanks Gaylord, it's new to me, and really something.
	♥ 9:32pm Wendy del Formaggio: UM: I'm sorry your cheese disappointed you. I hope the next one makes you happy!
	♥ 9:32pm Ken From Hyde Park: Canada goose and Canadian thistle are already taken, so maybe it's Canadoo pizza?
	9:33pm phat: @Scott67 I hate the cold, too. I don't know why I've stayed here.
	♥ 9:33pm Franco Twinkie: Me neither Scott. It's a bone of contention between Chresti and myself. I'm in hell when it's cold, she loves it.
	9:33pm Jett: I really like it @Julie P
	♥ 9:33pm Gaylord Fields: @Little Danny: Lyra Pramuk makes every sound on this song (and album) with just her voice. She's a trained baritone who can go to soprano range, as heard here.
	♥ 9:33pm Scott67: The Kanuckian!?
	♥ 9:34pm Gaylord Fields: How could I not follow with this?
	♥ 9:34pm Wendy del Formaggio: Y'all were psychic with your Scott Walker!
	♥ 9:34pm Julie P.: Nice, Gaylord! Swooning for Scott!
	♥ 9:34pm Wendy del Formaggio: @Julie P: Scott is so swoon-worthy.
	♥ 9:34pm Gaylord Fields: Joooooools!!! Swoooooon!!!
	♥ 9:34pm Uncle Michael: Wendy, I'm enjoying the Artikaas I bought at the same time. I'm hearing some Scott Walker influence here.
	9:34pm Jett: The genius of Gaylord Fields! Nice follow up.
	9:35pm phat: @Gaylord Fields Is that an audible?
	♥ 9:35pm Julie P.: sigh
	♥ 9:35pm Little Danny: @Julie P. Agreed. The swooniest.
	9:35pm sufferwords: that Parmuk was smokin’
	♥ 9:35pm Franco Twinkie: Black clouds were massing when I went out to get coffee earlier. Made me feel like a motherless child.
	♥ 9:35pm Gaylord Fields: @phat: Planned segue.
	♥ 9:35pm Chili Pagoda: The Walker Bros with that echo-y sleigh bell sound, perfect for a January night
	9:35pm sufferwords: the Pramuk was pretty good to
	9:35pm sufferwords: too
	♥ 9:35pm Gaylord Fields: @sufferwords: She's an incredible vocal talent!
	♥ 9:36pm Scott67: Sweet sweat brother Franco! Surely chresti is always cool! 😎🤙
	♥ 9:36pm Wendy del Formaggio: UM: Good...a. Which one? They make a few different goudas.
	♥ 9:36pm Uncle Michael: It's a 60 month aged, I think.
	♥ 9:37pm Little Danny: This Bonnie 45. Holy crap.
	♥ 9:37pm Julie P.: Do I hear a touch of . . . SITAR??
	9:37pm phat: @Gaylord Fields very nice. The Bonnie is also very nice.
	♥ 9:37pm Wendy del Formaggio: 60 months. Dang. That's some aged gouda. I bet it tastes like candy.
	♥ 9:37pm Little Danny: I just now learned that Frankie Valli did a version of "Sun Ain't Gonna Shine..."
	♥ 9:38pm Chili Pagoda: @JulieP You gotta save that up for tomorrow night! Else you might start hearing sitar in yr sleep ;)
	♥ 9:38pm Uncle Michael: Maybe that's wrong. Vintage Lot 60, anyway.
	♥ 9:38pm Scott67: Getting grey and windy here too Franco. Expecting a Thunder Storm. Gus will be a trembling wreck. 🐾
	♥ 9:38pm Mr. Pumpy: Wendy, I asked a friend in the cheese game, and I thought he told me cheese curds come strictly from cheddar cheese, but that doesn't seem right. Perhaps he meant the type you find packaged as snacks. What's up with curds?
	♥ 9:38pm joe mulligan: I recently bought a pair of sunglasses named after Scott Walker and they are the coolest looking pair of shades I've ever seen
	♥ 9:38pm Gaylord Fields: @Little Danny: Yes, you need it! Jerry Riopelle production and Nick De Caro arrangement — that combo did fair work with Clydie King, whom I've heard you play.
	9:39pm Joe R.: Is this a Brian Wilson production? Or at least a Carol Kaye bass?
	9:39pm Toll: favorite Phil Spector production is Dion...Born to be with You...obviously...The Plastic Onto Band is better than any Beatles album...Love and God are beautiful ...
	9:39pm Dean: The Pramuk reminds me of another trans-tessitura vocalist, Shura Gehrman, who sang baritone for years until he decided to rediscover his "prima voce," at which point he sang alto. He made a number of records in his new "first" voice, due in part to the fact that he owned the label!
	♥ 9:39pm Gaylord Fields: @Joe R: Jerry Riopelle prod.
	♥ 9:40pm Wendy del Formaggio: UM: Artikaas does make a 5-year gouda, so you might be right. I think the Lot ## are just different batches, but I might be wrong on that. I'm a little rusty these days.
	♥ 9:40pm Julie P.: Chili - one must be ever vigilant!
	9:40pm Dean: Props for Let It Be. I still think Spector did it right.
	♥ 9:40pm Wendy del Formaggio: Mr, Pumpy: Good question! I've never seen cheese curds for sale that come from anything other than cheddar. But yeah, all cheese starts from curds, it just might not be sold as a tasty snack.
	♥ 9:41pm Gaylord Fields: @Dean: I'll check out Shura Gehrman — thanks!
	9:41pm Dean: Gehrman claimed drinking milk as a child destroys the voice.
	♥ 9:41pm Uncle Michael: It's the nuttiest tasting aged gouda that I've had. I'd believe it was aged five years.
	♥ 9:41pm coelacanth∅: aw, Franco...
	♥ 9:42pm Little Danny: @Gaylord: I have it! Played "My Love Keeps Growin'" three or four times on my show in the last year or so. And yes, until like a month or so agp I thought Clydie's "My Love Grows Deeper" shared its lyrics with Bonnie's "My Love Keeps Growin'."
	♥ 9:42pm Mr. Pumpy: Thanks, Wendy! That's pretty much what I was thinking.
	♥ 9:42pm Chili Pagoda: @JulieP It’s contagious. Yesterday I was listening to the Rock N Soul stream and caught myself shouting Sitarrrr lol
	♥ 9:42pm Wendy del Formaggio: UM: Is the cheese really hard, almost splintery? With little salt-like crystals in it? If so, it's probably 5-yr.
	♥ 9:42pm coelacanth∅: (935)
	9:42pm mark p.: Cool and Strange Music was a huge influence...like ReSearch Magazine...
	♥ 9:42pm Gaylord Fields: @Little Danny: I figured a Clydie fan would be into the Bonnie record.
	♥ 9:43pm Uncle Michael: Absolutely, Wendy.
	9:43pm Dean: Beware, @Gaylord, his experiments in prima voce are kind of odd. All classical and early, e.g., Monteverdi, Duparc, Faure, Handel... For true vocal sublimity, try Philippe Jaroussky.
	♥ 9:43pm Julie P.: Chili - LOL! It's all Ravi Shankar's fault. Him and the Beatles.
	♥ 9:44pm WR: Lyra Pramuk as guest on Radio Ravioli with Olivia last May. wfmu.org...
	♥ 9:44pm Wendy del Formaggio: UM: Then you have a winner! Very aged gouda is one of my favorite categories of cheese. To me it's sweet, like candy. If you ever see a very aged sheep or goat gouda, try that, too. So lovely.
	♥ 9:44pm mariano: Mr. Pumpy (@9:27) - Whoops, was away for a bit. Oreos and OJ, huh? When I was a kid my weird combo was a sno-ball with spearmint syrup and sweetened condensed milk. It would turn grey eventually.
	♥ 9:44pm Gaylord Fields: @Little Danny: Franke Valli did the original version of "Sun Ain't Gonna Shine"— pales in comparison, and I love Frankie/Seasons.
	♥ 9:44pm Little Danny: This set is sooo deep.
	9:45pm Dean: Just listened earlier today to the masterful Nikhil Banerjee (sitar) live in Madras '64.
	♥ 9:45pm Gaylord Fields: @Dean: Appreciate the heads-up.
	♥ 9:45pm Mr. Pumpy: mariano...you really needed the ingredients to pull that one off on a whim!
	♥ 9:45pm Wendy del Formaggio: Also, here's some curd nerd trivia for you: those little crystals in aged cheese are not salt bits, but amino acids called "tyrosine." If you speak Greek, you'll know why.
	♥ 9:46pm Scott67: Madge, I can't un-imagine that now! 😜
	♥ 9:46pm coelacanth∅: spector poured lukewarm sapwater all over let it be but after smothering for years it was pulled out of the goo and released as let it be...naked. a great album.
	♥ 9:46pm Gaylord Fields: @Wendy: I am stealing "curd nerd"!
	9:46pm mark p.: Time box doin' Begin' is better than than the 4 Seasons....
	♥ 9:46pm Little Danny: I will definitely be checking that version out, Gaylord. Thank you. Tons of new stuff here I'm gonna chase down after your show, actually.
	♥ 9:46pm Wendy del Formaggio: @Gaylord: I did, so why shouldn't you? haha!
	9:47pm Dean: τῡρός
	♥ 9:47pm Chili Pagoda: @WendyDelFormaggio: Agreed! Aged gouda makes life so much better. It’s an addictive flavor for sure. The Dutch have an uncanny talent for producing addictive flavors. I’m currently hooked on salmiak licorice and it’s a mixture of tastes that should repulse me but I can’t get enough of it.
	♥ 9:47pm Gaylord Fields: Honor among thieves, Wendy.
	9:48pm Dean: From OED: "1857 W. A. Miller Elements Chem. III. 627 Tyrosine..was obtained by Liebig from the products of the fusion of well-dried cheese, fibrin, or albumen, with hydrate of potash."
	♥ 9:48pm coelacanth∅: tyrosine can be useful for depression but it wouldn't work in the context of cheese
	♥ 9:49pm Franco Twinkie: Cheese Master Wendy, what accounts for the sourness in a good cheddar?
	♥ 9:49pm Ken From Hyde Park: @Wendy - Trig, right? Sine, cosine, tyrosine!
	♥ 9:49pm Scott67: coel, maybe just try the potash?
	9:50pm phat: The Corvair took a turn I didn't see coming. This is great.
	9:50pm Jett: I fully agree with Gaylord Fields on Frankie Valli's version of "The Sun Ain't Gonna Shine (Anymore) Walker Brothers kicks ass! But how does Gaylord feel.about Frankie Valli's original version of "Native New Yorker" ????
	9:50pm Joe Mulligan: I’m on the hunt for some good dairy free hard cheese. I tried a daiya Gouda today but it wasn’t great. Miyoko’s was better. Wendy do you have any recos? If it’s too blasphemous just tell me to google it my friendly self
	♥ 9:51pm Scott67: phat, made my head flick too!
	♥ 9:51pm Wendy del Formaggio: @Franco: Age, typically. And being aged in plastic or wax. Bandage-aged cheddar doesn't usually have that acidity. @Ken: haha, exactly! Cheese = math.
	9:51pm northguineahills: Barely got back for Gaylord!
	♥ 9:51pm Mr. Pumpy: Wendy, that sounds familiar. I believe I learned it watching SALT - FAT - ACID - HEAT, which is about food in general, but there is a stretch spent on cheese. Netflix, if you haven't seen it. Good stuff. Aged parmesan in Italy of several different ages. Fascinating and pure salivation instigation!
	♥ 9:52pm Wendy del Formaggio: @Joe Mulligan: Ohhhh, my friend, I wish I could help you, but non-dairy cheese is a mystery to me. Question: are you avoiding milk, lactose, or casein?
	♥ 9:52pm Scott67: Hey NGH!
	♥ 9:52pm jillydg: Thanks for the tunes Gaylord. A fabulous array! I almost even got something done during the show. Times they are a changin'.
	♥ 9:52pm Gaylord Fields: @northguineahills: Welcome nonetheless!
	9:52pm NikiA: Good vibes tonight. Thanks Gaylord.
	♥ 9:53pm Gaylord Fields: @jillydg: Happy you're here and that I got to be a minor motivator.
	9:53pm fabio: Joe...your so cheesy...what does it matter...
	♥ 9:53pm Wendy del Formaggio: @Mr. Pumpy: My friend just gave me her Netflix password, so I'll have to check it out. Thank you! I've only mostly had 2-yr Parm-Regg, and I think once I had 3-yr. It's a remarkable cheese for so many reasons.
	9:53pm Jett: Rest up tonight Gaylord. Thanks for a fun show!
	♥ 9:53pm Gaylord Fields: @NikiA: Pleasure's mine.
	♥ 9:54pm Mr. Pumpy: I'm an aspiring curd nerd. Working towards my BA...for now.
	♥ 9:54pm coelacanth∅: i tried the miyoko fake butter recently and it struck me as coconut oil. it melts immediately and has little flavor. might as well just use oil - then you can control the quality of the oil you're ingesting.
	9:54pm Joe Mulligan: Thanks Wendy! It’s casein I need to avoid. But also trying to avoid dairy hormones
	♥ 9:54pm Uncle Michael: Gaylord, you always tuck me in happy on Sundays.
	♥ 9:54pm Wendy del Formaggio: @Mr. Pumpy: Are you really getting a degree in cheese? Tell me more!
	♥ 9:54pm Robbie Darling: Gracias Gaylord!
	♥ 9:55pm Little Danny: Thanks and wonderful as always, Gaylord.
	♥ 9:55pm mariano: Mr. P: They always had all the fixins at the sno-ball stands, luckily for me. Thank you, Gaylord, thank you Crew, take care, everyone!
	♥ 9:55pm WR: thank you for another fabulously curated Sunday evening Gaylord. Sees all y'all cheese heads laters.
	♥ 9:55pm Gaylord Fields: ¡De nada, Robbie Darling!
	♥ 9:55pm Bobby: Thanks for being here, Gaylord.
	♥ 9:55pm Uncle Michael: Gotta go feed the critter. Good night, everyone. Thanks, Gaylord.
	♥ 9:55pm Chili Pagoda: @Gaylord Very nice show, thanx. It helped bring out the best in my vegan kimchi tofu soup, which is now complete. Mangia! Have a good night
	♥ 9:55pm Gaylord Fields: @Little Danny: Of course, my radio friend!
	9:56pm bigplanetnoise: Wonderful! Thank you, Gaylord! 💥
	♥ 9:56pm Wendy del Formaggio: @Joe: I'm sorry. I was hoping it was lactose, so I could easily steer you. But, you've stumped me. You may have to find something else to give you the flavor you seek. If it's Parm-Regg, other "umami" hits may do the trick.
	♥ 9:56pm Scott67: Wendy, you can share Netflix!? I must phone a friend,... who has it that is. 😎
	9:56pm fabio: a Cheegree...for the advanced...
	♥ 9:56pm Franco Twinkie: The show really warmed me up Gaylord! I've been wearing an army jacket under my bathrobe all day and now I feel like putting on some board shorts. Thanks!
	9:56pm Gina Bacon: Thank you, Gaylord!!
	9:56pm Jett: Love the Bongos!!!
	♥ 9:56pm chresti: Thanks again for the top notch show, Gaylord!
	♥ 9:57pm patrick321: A Bongos gem! Thanks Gaylord.
	♥ 9:57pm Wendy del Formaggio: @Scott67: I think some accounts let you have multiple users on it, with their own profile. My friends and I just pass around passwords for hulu, netflix, criterion, etc. Poverty makes one generous!
	♥ 9:57pm Scott67: Franco, you take my boardies mate. Too hot for clothes here 😎
	♥ 9:58pm luka: thank u Gaylord et skeletons top notch sounds
	♥ 9:58pm Candy-O'67: Gaylord, I'm tuning in!!
	♥ 9:58pm Julie P.: Fun show, Gaylord!
	♥ 9:58pm coelacanth∅: i wouldn't want to destroy the benefits of kim chi by putting it in hot soup. that sounds good though.
	♥ 9:58pm Wendy del Formaggio: I didn't realize I needed to hear The Bongos until you played them just now, Gaylord. Thank you!
	♥ 9:58pm radioronan: Excellent show Gaylord.. appreciate it! Thanks skeleton crew..Thanks commentboard for making me look forward to dinner.. .be well y'all!
	♥ 9:58pm Gaylord Fields: Hi, Candy-O!
	♥ 9:58pm HyperDose: Phenomenal sets Gaylord!
	9:58pm Jett: Ty Skeleton Crew!
	9:58pm Lib: an army jacket under your bathrobe...get down and do 10 pushups soldier...your getting me hot...
	♥ 9:59pm WR: Wendy & Joe, RE: " You may have to find something else to give you the flavor you seek. If it's Parm-Regg, other "umami" hits may do the trick." nutritional yeast works for that.
	♥ 9:59pm coelacanth∅: Thanks Gaylord
	♥ 9:59pm Candy-O'67: I'm late to the party! I'll be able to get on hopefully earlier and not at the end next week!
	♥ 9:59pm Ken From Hyde Park: Thanks for the musical repast tonight, Gaylord.
	♥ 9:59pm Gaylord Fields: It's getting to the "can't thank everyone individually" part of the show, so I will give one blanket appreciation for all the great chat about music and cheese and all the other things that matter so much in this mad, mad world. Love to you all! Thanks and big love to Olivia and all of WFMU's Skeleton Crew!
	10:00pm Andres: Thank you, Gaylord!
	♥ 10:00pm Wendy del Formaggio: WR: Yes! Thank you! I was trying to think of something, and that was it. Nutritional yeast! Joe, there's your answer. It's even the color of some cheeses.
	♥ 10:00pm Scott67: Thank you Gaylord! Fantastic! many new found sounds for me mate. Cheers! 😎
	♥ 10:00pm Wendy del Formaggio: Love to you, Gaylord!
	♥ 10:01pm Listener Robert: Here ends the audio portion of our flight. Congrats on another excellent one.
	10:01pm Revolution Rabbit Nov63: TY GF !
	♥ 10:01pm Gaylord Fields: !!!
	♥ 10:01pm lindac: Love your tunes! Thanks for getting my head ready to tackle Mondays.
	♥ 10:02pm a polished polish lady: <3
	♥ 8:16am doctorjazz: I think these still go through, wanted to say listened to archive of the show, loved it! Thanks!

Gaylord Fields: Playlist from January 24, 2021

Listener comments!

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