Tomorrow is Vipers at Noon 18!!!!!!!!
Austin is already in SXSW things all over, Vipers are all excited about this coming week!
We will play at Elephant Room (315 Congress Ave. Austin TX 78701) on Thursday 13th at 8pm for official SXSW jazz showcase, if you are coming in to Austin for SXSW, you SHOULDN’T miss it!!
There is Annual Austin Chronicle Music Award on Wednesday 12th at Austin Convention Center around 8pm, we might be there, or may not, who knows!!!!!!!!!!!
And personally, HAPPY BIRTHDAY MOM!!!!
Tomorrow is Vipers at Noon 18!!!!!!!!
Vipers at Noon 17 is tomorrow at noon!!!
But, not this page, please go to Concert Window !! My Ustream softwear was updated too much by no-choice, my computer somehow can’t open this new version!! So, I got great advice from Ms. Gretchen Graham, trying Concert Window site!! Please let your friends know about it! Sorry for last minute change. This is truely only Live show, no archive available, so please don’t miss it!!
We will “Stuff” Gyoza, Japanese dumplings at Lunch with Masumi time!!
Here is the recipe
1. ground pork 1/3 lb, a leaf of cabbage, a scallion, 7-8 Asian leeks, a handful soy bean sprout,
——-cut them all small pieces, but cabbage and soy bean sprout need to boil before cut.
2. mixed with a tea spoonful ginger juice, a table spoonful grated garlic, 2 tea spoonful soy sauce, a tea spoonful saki, a table spoonful sesami oil and a table spoonful miso. maybe a bit of salt and pepper.
3. stuff a spoonful stuffing into a gyoza sheet. (small round flour sheet, you can buy at Asian store)
4. pour some sesame oil into high heated frying pan, place those dumplings and pour 1/3 cup water and place lid.
5. after all water had gone, pour a bit of sesame oil and heat a little bit more without lid.
6. dip into sauce of vinegar and soy sauce, and eat.
Very sorry, I couldn’t schedule one of my musician today, I should cancelled today’s show.
See you next week at Vipers at Noon!!
We had a great time on Funky at Noon 9! Fumi’s CD info is here
Dirty-Electro Jazz album “20Country Love Songs” by Black Gold 360 and Fumihito Sugawara is released from Ropeadope Record. You can drop in and enjoy it today.
New band 35MM will release the first album “35MM” from Ropeadope Records also next week 1/28/2014!!
you can check one song here at sound cloud.
and some you tube video from latest gig at Skylark Lounge
And Key player at Funky at Noon 9, Alaric Robertson has great gospel project, I love his this album, please check it out!!
Slim cooked his special chili in the show, here is the recipe, please try at home!!
3 – 4 lbs. chili meat*
1 finely chopped yellow onion
2 finely chopped poblano pepper (bell peppers or Anaheim peppers will do)
3 or 4 cups water.
1/2 cup or 2 oz. pkg. (8 tablespoons) New Mexico powdered chili**
1/2 cup masa***
2 tablespoons ground cumin (if you want seeds, double amount)
1 tablespoon salt
1 teaspoon Mexican oregano (leaves or ground) Greek or Italian.
1 tablespoon powdered or finely minced garlic****
*Your chili meat can be venison, or beef especially coarse-ground for chili, plain ground meat, or a mix including buffalo, venison, pork, or rattle snake. It should be cut or ground into very small cubes instead of ground fine.
**Careful. Don’t confuse powdered chili with chili powder. There’s a vast difference. Chili powder is a mix of several spices and won’t be as good for your chili. Powered chili is only ground peppers and would not be called “chili powder”. A good variety is Bolner’s Fiesta New Mexico Powdered Chili. Try a grocery that caters to Mexican–Americans or H.E.B in the Texas Hill Country.
*** Masa is corn flour, masa harina de maiz. It is the strong flavor in tamales. It can be found in just about any Texas grocery in the baking section, including the store in Atlanta, Texas. THERE IS NO SUBSTITUTE HERE! Corn meal or wheat flour just won’t do.
**** Fresh minced or chopped garlic is theoretically better, but I admit to sometimes using the powdered kind with glorious results.
Start by cooking your meat in a big skillet or pan (iron is preferred). Chop and mix in your vegetables and mix in your spices as the meat is cooking. The only skill is in adding the masa and water to make the sauce (gravy, roux) after the meat and vegetables are cooked. Put your ½ cup masa in a quart fruit jar, add a cup of water and shake until none is stuck to the bottom or sides of the jar. With your spatula, push the meat mixture aside enough to see bottom of the skillet. A layer of grease will appear. With the heat on high, dribble your masa-liquid mixture onto the bare, hot grease in the pan/skillet bottom while stirring with your spatula. Add oil if your meat is too lean, but this is seldom necessary. In other words you’re making gravy, a roux, and taking pains to avoid lumps. After stirring, when the sauce thickens some, put another cup of water in the jar to get the rest of the masa out and pour that into the mixture. Stir a lot more on high heat and add the last cup of water. Stir for about five minutes on high heat, then mix it all together and simmer for a half hour or more, stirring occasionally to keep the sauce from sticking to the bottom of the skillet. Chili can be under-cooked but over-cooking is hardly a danger. Remember, this is the super mild recipe, so don’t skimp on any spices. For a three-alarm chili, add a tablespoon of ground Cheyenne pepper or better yet let each individual add a teaspoon of ground Cheyenne to her bowl. Crushed chili like in Pizza joints is fine for this. Don’t add tomatoes, and if you do don’t tell me because I have a weak stomach and am sensitive to callous, offensive behavior. Beans are for poor folk short on meat. Tabasco and Worcestershire sauce are for those-who-are-sadly-mistaken.
Serve with slices of limes (for squeezing), cubes of Monterey jack (or grated white cheese), and chopped cilantro. These can be squeezed, dropped, or sprinkled on the chili for pleasant effect.
For a gourmet touch add these spices: 1 teaspoon basil (leaves or ground), 1/2 teaspoon cinnamon, 1/4 teaspoons nutmeg. These are strong spices but just this little amount will only make a subtle difference.
Fumihito Sugawara returms!!
He just released new CD 20 Country Love Songs by Black Gold 360 & Fumihito Sugawara and already downloaded by many many people, —-I m sorry, I forgot numbers he told me, but it was A LOT!!
And again, his newest CD 35mm will be released this January 28th!! I played drums on 3 of his tunes in this album, it was big fun!!
This episode, he will bring in his friend keyboard player, Alaric Robertson, who I haven’t met yet, I m so excited about what will happen!!!
Vipers at noon 16 will be tomorrow 1/13/2014 at noon (US/CT)!!
We had a great time at the desert town Terlingua, new year’s eve ghost town tour!! I put some pictures and videos on my FaceBook page, please visit my page!!
Slim will cook his special chili on lunch with Slim time today, I will put recipe later!!
Happy New Year 2014!!!
Thank you so much for tuning in my Lunch With Masumi! Jazz at Noon started December 2010, so It has been 3 whole years! I couldn’t keep every week live broadcasting because of my own busyness and there are many difficulty for making live show constantly, such like musician and crew’s schedule, sudden sickness etc…
I was really busy with the Jitterbug Vipers last year, it started from the article on the Downbeat magazine September issue, new album “Phoebe’s Dream” got really good review on it, big thanks for Mr. Michael Point, who sadly we lost last year also.. please please rest in peace my friend. We had a big CD release live at the One World Theater, thanks Mr. Burton Turner!
We had an Oregon Seattle tour in the summer, then we are invited to N.Y. for taping 1 hour NPR show “Song Travels by Michael Feinstein” http://www.npr.org/series/150560513/song-travels, which will be on air nationwide this January 21st. Then we played for the Hollywood Film Festival reception, and Hotel Cafe in LA. Then we toured UK and Italy for 12days! 7 straight nights in UK, started from London, everyday different city like Liverpool, New Castle, Birmingham… big big thanks for Sophia, Hanna and Mr. Johnson of the Toy Hearts, this awesome band introduced us in great UK! Then we played one night at Albenga Italy music festival, it was awesome, I loved loved loved this seashore town.
I just came home from annual Vipers desert ghost town new year’s eve gig, it was at the resort “Lajitas” this time. We had a big blast. Thanks for everyone who supported us!
And I just got a great review about this Lunch with Masumi program, Jazz at Noon!! Same article in 2 net magazines, here is the links.
All About Jazz : http://news.allaboutjazz.com/news.php?id=107808#.UskNOfRDutN
Jazz Corner : http://www.jazzcorner.com/news/display.php?news=4273
Big thanks for my friend Nicki, she is really precious jazz lover, used to help me for sound in the show!
I ll start Jazz at Noon 2014 episodes from next Monday at noon, I really appreciate my gentlemen, especially Mr. Rich Harney and super sound man Mr. Daniel Flemming.
Thank y’all, Please keep tuning in here!!
Tomorrow will be the last episode of Lunch With Masumi in 2013. We will have Alex Coke on Wind, Rich Harney on piano, Evan Arredondo on bass, and Daniel Flemming on sound.