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Alex Gopher - “Out of the Inside”
I have an interesting relationship with the album this track comes from. I don’t recall the circumstances in which I discovered it, but I always assumed Alex Gopher was just some French electro musician — among the legions of better, and better-known, like Etienne de Crecy, Air, SebastiAn (and indeed most of the Ed Banger stable, including Justice if we’re being generous), and so on ad infinitum — with a few catchy numbers on an otherwise mediocre album. Thing is, in the almost 3 years I’ve had this album (self-titled), the first track was the only one I really liked. But it turns out it’s just kind of a slow-burner, and it’s gradually grown on me.
With that in mind, I was surprised to learn that Alex Gopher started his career in a pop band called Orange. In the band with him? Etienne de Crecy and both members of Air.
This opening track in particular is unquestionably catchy, but your results may very with the rest of the album. Though I’m not ready to declare it a best of any time period or genre, as the timing of this post might suggest, I’ve been listening to it all morning, amidst frequent interjections from my wife that it sounds just like Talking Heads, and wouldn’t hesitate to recommend it to a fan of poppy, accessible electro (and French electro, in particular).
11.23.09 Localize. Dinner with Chef Roger Feely
Chef Roger Feely of Soul Cocina has been said to be a spice master. In His words: “I am a student of spice.” He has visited many spice plantations around the world {Central and South America and India} and has worked as a consultant for Gadre Marine Seafood in India. He also was sent to a small village in the middle of Goa to work with a famous Goan chef and spice master, Frenando da Costa.
Date: Monday, November 23, 2009
Time: 6:30-10:00 pm
Location: Local Kitchen & Wine Merchant
Address: 330 1st Street, SF, CA 94107
Chef: Roger Feely, Soul Cocina
The Menu
Cocktail Hour with
Pani Puri
Semelina puffs with spiced garbanzos, pomegranate seeds, turmeric potatoes and sprouted green mung beans, filled with pomegranate tamarind water.
Mini Samosas
Ajwain seed flaky pastry wrapped around Heirloom Desiree Potatoes and English peas, scented with hand ground garam masala. Served with Mission garden mint chutney.
Course One
Almond Pumpkin Kachori
Course Two
Goat Curry & Bhindi Masala (Okra Curry) with Sour Flour Sourdough Naan, Persian Cucumber Raita & Soul Cocina Lime Pickle
Desserts
Hachiya Persimmon Kulfi
Red Walnut Cake
Chai Sabayon
Source Farms
Goat Marin Sun Farm
Garbanzos Rancho Gordo
Pomegranate Blossom Bluff
English Peas Iacopi Farms
Almonds Van Mourik Nut Farm
Red Walnuts Alemany Market Nut Stand
Knoll Farms
Onion, Pumpkin & Chillies- Catalan Farms
That's All
Just as I thought it was going alright
I find out I’m wrong, when I thought I was right
always the same, it’s just a shame, that’s all
I could say day, and you’d say night
tell me it’s black when I know that it’s white
always the same, it’s just a shame, that’s all
I could leave but I won’t go
though my heart might tell me so
I can’t feel a thing from my head down to my toes
but why does it always seem to be
me looking at you, you looking at me
it’s always the same, it’s just a shame, that’s all
Turning me on, turning me off,
making me feel like I want too much
living with you’s just putting me through it all of the time
running around, staying out all night
taking it all instead of taking one bite
living with you’s just putting me through it all of the time
I could leave but I won’t go
well it’d be easier I know
I can’t feel a thing from my head down to my toes
why does it always seem to be
me looking at you, you looking at me
it’s always the same, it’s just a shame, that’s all
Truth is I love you
more than I wanted to
there’s no point in trying to pretend
there’s been no-one who
makes me feel like you do
say we’ll be together till the end
I could leave but I won’t go
it’d be easier I know
I can’t feel a thing from my head down to my toes
so why does it always seem to be
me looking at you, you were looking at me
it’s always the same, it’s just a shame, that’s all
But I love you
more than I wanted to
there’s no point in trying to pretend
there’s been no-one who
makes me feel like you do
say we’ll be together till the end
But just as I thought it was going alright
I find out I’m wrong when I thought I was right
it’s always the same, it’s just a shame, that’s all
Well I could say day, and you’d say night
tell me it’s black when I know that it’s white
it’s always the same, it’s just a shame, that’s all
That’s all
The Tough Alliance - “A New Chance (Juan Maclean remix)”
A problem I have with year-end lists is that mine quickly become outdated as I spend the first couple months of the following year playing acclaimed music catch-up. Last year for instance, I ranked M83 as my favorite album but over the past year, I came to appreciate 2008 releases by Air France (thanks Tuneage!), Vampire Weekend and Crystal Castles. Some spoilsports might argue that “such is life” and that it’s futile to fix the present, but an inaccurate list is a time capsule of taste and uh, why the hell not?
Hence this song: my favorite song at the moment and my personal pick for “best remix of 2009”. Those fleeting designations will no doubt change over the next few weeks, but it’s all about the message: Any day is a new chance—a new romance. The line about “a place where diamonds never fade away” is a red herring because the only such place is the here and now. In other words, embrace the present and give the new year and decade your fiercest enthusiasm.
Tristan’s Favorites for 2009:
- Fuck Buttons - Tarot Sport
- Animal Collective - Merriweather Post Pavilion
- Dirty Projectors - Bitte Orca
- Phoenix - Wolfgang Amadeus Phoenix
- Pylon - Chomp More (reissue)
Also, I’m seeking submissions for my Tumblr-oriented “albums of the decade” poll. Submit a top-ten ballot if you’re into that sort of thing.
Localize. Dinner with Chef Ola Fendert - Monday, December 14, 2009
One more Localize before the end of the year. Save the Date for Dec. 14th when Ola Fendert will be joining us. New website and lots of photos all showing up in January.
Menu
Passed
Steak Tartar with Caviar
(Dry Creek Vineyard, Fume Blanc, Sonoma, 2008)First Course
Slow Roasted Squash Soup with Gruyere and Bread
(Dry Creek Vineyard, Chardonnay, Russian River Valley, 2007)Second Course - Lamb Three Ways
Slow Cooked Daube with Root Vegetables
Rack of Lamb cooked in the Rotisserie with Parsnip and Pinot Demi
Saddle with Cassis and Huckleberries
(Dry Creek Vineyard, Zinfandel, ‘Old Vine’, Dry Creek Valley, 2006)Dessert
Caramel Chocolate Cake with Yogurt Ice Cream
(Dry Creek Vineyard, Meritage, ‘Mariner’, Dry Creek Valley, 2006)Date: Monday, December 14, 2009
Time: 6:30pm – 10:30pm
Location: Local Kitchen & Wine Merchant
Address: 330 1st Street, SF, CA 94107
Chef: Ola Fendert
Wine: Dry Creek Vineyards
