Originally Posted by ChefJune
listen to Jazz... my favorite is Joe Williams, sometimes with the Count Basie Orchestra, sometimes without... but I vary the selections often and love other artists, as well. I also feature a cd every month on my web site, beneath the recipe of the month, and call it "Cookin' Jazz to Cook To!"
The wine goes without saying!
I'll direct my husband to your site.....
We only have jazz on while cooking if we have friends over, it stops us getting into "discussions" about silly things that cause us to rewind other wise our cooking conversations went something like:
Lulu: Uh, I don't need this 3 minute bar bass solo right now, this is meant to be fun
DH; well, its only 2 minutes and 36 six seconds. Its a play on the 16 bar solo he did on the last recording of this, count it, so you're alright, shhh, listen
Lulu: its still too long, skip, skip. And stir that pan, its sticking
DH counts Lulu starts to fume. Pot starts to burn. CD gets changed.
DH has an encaeclopaedic knowledge of jazz (jazz musician who even wrote his undergraduate thesis on Ellington). I am distinctly less knowledgable then him and find what I call man jazz (yep, long, long long, bass and drum solos and mad bumblebee playing) distinctly off putting. Neither of us are much into modern jazz.
we have either singalong eighties music, our dance or chillout when we cook together....he might do jazz, I might do classsical when we are cooking separately. we actually have a special and morbid little tune we wrote called "die little fishies" that we sing to steaming mussels. the mussel cooking ritual just isn't the same without it ;) Our normal jazz comprimise might be jazz standards arranged so that we can sing along to them...but even that causes "discussion"