No, this isn’t a reference to the lovely Palace song (I refuse to call the man Bonnie Price Billy). It’s a reference to the post-New Year album release doldrums. There’s a new Beach House album out but, lah-dee-dah, it sounds exactly like every other Beach House album that’s ever been released. The real excitement here in Morgantown is the Beach Fossils album being prepped for release in March, which I somehow neglected to include in last week’s list of most-anticipated 2010 releases.
But you know what? I don’t have much more to write about their sound than I did over this last summer. The vocal sounds are a little cleaner now and the distortion is falling away, though not as dramatically as on Ariel Pink’s magnificent Can’t Hear My Eyes single last winter. Check out Youth and Wide Awake, streaming on the Beach Fossils myspace page, and Time, available for download right here: right here The band (no longer a one-man show) plays a number of NYC-area shows over the next month or two, performing most of them with The Beets and Christmas Island, and a couple of lucky gigs with German Measles (see you on the 10th, 13th, or 20th, kiddoes).
Sorry for the short post, but that’s all you’ll get from me until a good, proper full-length is released this year.
EXCEPT! By popular demand, I also include below the chili recipe that I went with on New Years day. It’s roughly adapted from a Tyler Florence recipe that I thought was too smoky and modified accordingly. It makes a huge quantity of chili, so you may want to halve it or something. I think it was a success. I’m calling it Morgan’s Meaty Treat 5-Alarm Chili™ .
Ingredients:
- 3 pounds beef shoulder (cubed by butcher)
- 1 box whole foods beef broth
- 3 medium onions (diced)
- 6 garlic cloves (halved)
- 2 jalapenos (chopped)
- 1 red pepper (chopped)
- 3 tablespoons chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon mustard powder
- 2 teaspoons sugar
- 1 teaspoon cayenne
- 1 teaspoon adobo powder
- Dash of cinnamon
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 (12-oz) can or bottle pilsener
- 2 (15 ounce) cans kidney beans
- 1 (15 ounce) can pinto beans
- 1/4 cup cornmeal
Directions:
- Salt and pepper meat and place in stock pot.
- Add broth and enough additional water to cover meat with an inch to spare.
- Bring to a boil at medium heat and skim any foam from surface.
- Mix in all remaining ingredients except cornmeal and beans.
- Simmer approx. 2 hours until meat is tender.
- Remove meat and shred (discarding excess fat) while simultaneously adding beans and cornmeal to sauce and reducing.
- When ready, return meat to pot and simmer chili approx. 1-2 hours, stirring regularly and seasoning as desired with dried red chili flakes.
