![“We_re going to rock rock rock till the broad daylight.” [Photo by Michael Peto from The Guardian]](https://ethicaldative.com/wp-content/uploads/2018/09/e2809cwe_re-going-to-rock-rock-rock-till-the-broad-daylight-e2809d-photo-by-michael-peto-from-the-guardian.jpg?w=640)
“We’re going to rock rock rock till the broad daylight.” [Photo by Michael Peto from The Guardian]
This flash-back is from The Guardian. I have a vague memory of when Elvis invaded the airways, and my grandmother commenting, “I can’t imagine anyone can find that music pretty.”
Photographer Michael Peto and writer Anthony Samson visited the cinemas of south London to see what the Rock ‘n’ Roll fuss was all about…
…To the South London teenagers Rock ‘n’ Roll is something quite mysterious, and different from the old jazz. But to the jazz experts its pedigree is dull and not very respectable. Rock ‘n’ Roll, it seems, is a rough mongrel of blues and hill-billy, with some hot-gospelling thrown in. It’s novelty isn’t so much in its beat or tunes, as in the raucous, jungly accompaniment of a honking saxophone and crude guitar-strumming, and a very powerful beat. The result is a naked, aggressive kind of jazz which most jazz pundits despise…
…But in the long, bleak streets of South London, Rock ‘n’ Roll seems suddenly to have touched off frustration and boredom. London is still two cities; and South of the River it seems inconceivable that anyone should not know who Bill Haley is, and what is a “square.”
***A “square” in jazz language is an outsider who doesn’t understand. A “hep-cat” is a jazz fiend. “Dig” means understand; “gone” and “in the groove” mean lost in jazz ecstasy. The words of Rock Around the Clock are reproduced by permission of Edward Kassner Music Co.
Dig That Crazy Jive, Man! by Anthony Sampson was published in the Observer on 16 September 1956.
(Greg Whitmore, “Observer archive – Rock Around the Clock, 16 September 1956,” The Guardian, 9-15-18)
[Copyright (c) 2018 James Mansfield Nichols. All rights reserved.]
What to Do With Your 2-Week Vacation!
French fries. It’s quarter-inch cut all the way. Credit Gentl and Hyers for The New York Times. Food stylist Maggie Ruggiero. Prop stylist Rebecca Bartoshesky.
Make french fries!
Below is a quick summary of the process. For details, go to the article: Gabrielle Hamilton, “Spoil Them a Little With Homemade French Fries,” NYTimes, 9-12-18)
01. Peel-cut 5-6 russet potatoes into .25-x-.25-inch fries.
02. Refrigerate overnight in cold, clean water.
03. Working quickly, remove fries from water, drain off as much water as you can without breaking the fries.
04. Discard the water, place fries in a large, wide, heavy-bottomed pot.
05. Cover with 2.5 quarts clean, cold water.
06. Add two tablespoons plus one teaspoon distilled white vinegar.
07. Bring to low boil for six minutes.
08. The fries should be cooked through but not falling apart.
09. Remove fries with slotted spoon or spider onto baking sheet fitted with paper-towel-lined rack.
10. Cool and dry the potatoes on the rack.
11. Heat 3 quarts canola oil in large Dutch oven with candy thermometer attached to side until gauge reads 395.
12. Working in 3 batches, cook fries for 1.5 minutes.
13. With slotted spoon or spider, remove fries and place on another baking sheet fitted with paper-towel-lined rack.
14. Cool the fries on the rack for one hour.
15. Gently place fries in large, plastic food-storage container, being careful not to break them.
16. Cover and freeze the fries overnight.
17. Cool, strain and reserve the canola oil.
18. The following day, reheat the reserved canola oil in the Dutch oven, candy thermometer attached to read 395 again.
19. Working in 3 batches, fry for about 4 minutes, agitating with slotted spoon or spider to ensure even cooking. In the process, adjust your fryer as needed to maintain 375 temperature, or a little lower, but not higher.
20. Remove fries into metal bowl lined with paper towels.
21. Season all over with kosher salt.
22. Serve at once.
[Copyright (c) 2018 James Mansfield Nichols. All rights reserved.]