Band Crush # 87954854
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Artist:
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Kapranos bless Dale for senting me their album. They had me at the first note; they toyed with me round the second one; they owned with me right after the third one.Why do I love them:1. Cool name & name origin."Their name was inspired by an awkward conversation with a U-Haul employee who was inspecting a van that the band had rented. The U-haul employee, attempting to make polite conversation, asked the three bespectacled band members if they were scientists. They told him that they were musicians, not scientists. To this day they regret it and "...kind of wish we had just lied and gone on a riff about our work in nanotech" ".2. Their With Love And Squalor album is fantastic. Solid vocals, tight songwriting & music that makes you jump up & down & down & up.3. They hang out with Arctic Monkeys & Art Brut. Show me your friends etc mplah mplah.4. They make extra fun videos:5.
check the middle...
check the rightWhat? I'm entitled to be girly (in my defence, I listened to the album first & then discovered the eye candy).
check the middle...check the rightWhat? I'm entitled to be girly (in my defence, I listened to the album first & then discovered the eye candy).
Comments (44)
Proper sourdough only comes from California - the SanFran region at that - because of the mutant wild yeasts there that give a special flavour to bread raised with them. The mutant yeast can tolerate a greater proportion of its own waste products in the dough so it lives longer and the extra yeast shit (mostly alcohol, actually, which is what you smell when you smell fresh-baked bread) gives a special flavour.
Similarly, "*'Vidalia' onions*":http://en.wikipedia.org/wiki/Vidalia_onion - lovely sweet mild onions that you can eat like an apple [if you don't mind being kept at a distance by most humans for a day or two] - can only be produced properly [and legally - it's a Federally-defined term] in the region around Vidalia, Georgia, where a combination of soil chemistry and a native bacterium that infects the onions young and affects their chemistry - hence flavour - as they grow.blockquote>