0

0

Continued from page 5
they're written in the studio is
really kind of a drag. It's not like
we don't play the same
arrangements, 'cause we work
really hard on arrangements....
We've started to find this weird
new esoteric ground, we can
stretch what we do, we stretch
parts out - you just have to see it,
you know?
A lot of people seem to think that
we're much better live than we are
on record. I would completely
disagree, but there's a definite
energy that we go for that we
probably haven't managed to
capture on record. I think on the
next record we'll try capture some
more of that energy.
The band before the album was
not all the way together. I managed
to pull together this idea of a band
on Gish in a way that the band
really didn't represent at the time.
Once the album was solidified, the
band kind of caught up with that as
a band. I'm not just saying 'me,' I
was over here and the band was

over there, but as a collective
unit....
JR: Have you ever opened for
the Red Hot Chili Peppers
before?
BC: No, not before this tour.
JR: Are they cool to work with?
BC: They're really, really nice
guys. People concentrate on certain
elements, which is not to say that
the Chili Peppers aren't crazy, but
it doesn't mean they're not human
beings. You sit down to dinner with
them, y'know, and it's not like they
shove food in our faces or anything.
You're not the only person to ask
that - their public perception is
probably a lot more crazy than they
really are.
JR: I meant, is touring with
them in particular, good?
BC: Well, I'll tell you what, this
has nothing to do with the Red Hot
Chili Peppers, but touring in front
of a humongous band, like, they are
a humongous band - it's really
strange. Not so much because it's

not your gig, but like you play
these humongous places, with this
humongous crowd of people, and
like, it's really weird. To have
come from clubs where you've got
50 people, and if they get bored
they're just going to go the bar and
drink, that's a different kind of
tension, than 4000 16-year-olds
who are in their seats. I'm not so
sure that I like it... that if the
Pumpkins are ever in the position
that a lot of bands are in where
they can play these size places, that
I would want to do that. I think I
would rather keep it smaller,
because there's something that
gets lost in the translation. Yeah,
you're reaching more people, yeah,
you're definitely making more
money.
JR: That's true.
BC: It's kind of like my philosophy
about fucking. Y'know, if you're
just gonna fuck to fuck, you're
wasting your time. If you're looking
for something greater and deeper,
then it's probably worth it. And

that's kind of how I feel about rock.
Y'know. Why do the dance unless
it's gonna be amazing? And a lot of
these places are so big, and they're
fuckin' hockey rinks 'n stuff. You
wonder sometimes, why bother.
Yah, maybe this kid that's never
seen a concert is gonna find
something in it. But I don't know,
maybe it's like I know too much.
Maybe my knowledge of the world
is past the point where it's like I
can appreciate the simplicity of
playing in front of a huge crowd.
JR: Do you have any new
album coming out soon? I've
heard you play lots of new
material in concert.
BC: Yeah (laughing), we're getting
known for that. We'll probably play
50 percent songs nobody ever
heard. Tentatively, we're gonna be
going back into the studio with
Butch in June, maybe. Which
means our next album probably
wouldn't be out till, um, October.
But that may even be too early. I
have literally about two-thirds of an



1

S-

Br\1 iodAiu ,He Allpc rt , Boo Jovi 1 Eric Chlo Df ppL it i*Melissa Ethui gc # For Tlo

r--
N-
C,-

IS PROUD
TO FEATURE:
bItsxtsrI e T

psa
'-U
C-
DISTRIBUTED BY

album written. But I'm not so sure
it's the kind of album that I want.
There's a natural flow of things
that come out of you - it doesn't
mean you like 'em all.
JR: You could look back on a
song you wrote later and say,
"That was total shit."
BC: I used to feel that way about a
lot of songs I wrote, but I kind of
passed a point in my head where I
really don't feel that what I do
anymore is shit. I've done this too
long, you know? And you know
how to concentrate on what's
important. It just becomes a matter
of like, every picture you draw is
not going to be a beautiful
wonderful picture, and you just
have to accept that. Just because I
have 10 songs doesn't mean it's
time to cut another album. I also
think - and Gish points this out to
a certain extent- albums that say
something as a collective whole, as
opposed to 10 songs that you've
collected. Until I find those 10 or
12 songs that fit together like
pieces of a puzzle, then there won't
be an album.
JR: Do you have any favorite
instruments you like playing, or
favorite brand of guitar?
BC: Well, I actually own 10 guitars
now. We're getting into the insane
stupid category. My main guitar is a
Strat - I don't like new Strats, and
I don't like pretty much anything
Fender's made from the late '70s
on.... So those are the main kind of
guitars I play. I'm constantly going
through guitars. My guitar setup
right now is really ridiculous... I
don't use a lot of chorusing effects,
or pitch-change, it's mostly just
fucking overdrive, in your face.
JR: Is there anything else you
particularly like doing, besides
playing?
BC: (laughing) That's a funny
question. Just reading, really. It's
kind of a sick thought, but my
whole being is pretty much
consumed with the idea of what I
do.
JR: That's an acceptable sick
thought.
BC: You know, I don't have to
work anymore, so my job is to be
myself. The better I am of myself,
the better, hopefully this translates
into better music. There's no
greater pleasure in my life than
writing great music. It's just
something about writing music, the
actual process of creation that's
really beautiful. All the things that
go with it are kind of secondary... I
could go on, I'm just full of fucking
weird ideas... When I see
something that really moves me, it
doesn't make me want to do the
same thing, but it makes me want
to do something. It makes me
realize that there's more than TV,
food - and rent.

by Daniel Poux
Thanksgiving: gathering
around the dining room table with
your family to enjoy a delicious
home-cooked meal as you try to
wind down from three long
months of school. All of us are
looking forward to it; many people
have been silently counting down
the days until they can fly home to
their parents, pets, and parties
with high school friends.
You don't have to wait until
you're home for the Turkey Day
festivities to begin. You and your
friends can throw an outstanding
Thanksgiving dinner party before
you go home for the holidays. All
it takes is some planning and
creativity.
For some reason, many college
students are scared of dinner
parties. They are willing to let
hundreds of complete strangers
into their homes to drink cheap
beer and throw up on their
carpeting, but the idea of inviting
a few of their closest friends over
for a fancy meal is out of the
question.
It's not that big of a deal. In
fact, it's probably just as cheap and
easy as a conventional party -
especially the post-party clean up.
I'm taking care of the hardest part,
by giving you all of my family
secrets for the traditional Thanks-
giving dishes. If you want to try

p FORTH%
Andrew Levy * Daniel Poux
"Man is the only animal that can
remain on friendly terms with the
victims he intends to eat until
he eats them"
-Samuel &tle Notebooks (1912)
something different, I'm also
going to highlight some non-
traditional entree ideas. Take five
minutes to jot down an invitation
list, and read on.
First, the classic dilemma I have
dealt with in each of my columns: are
you expecting any vegetarians at your
party, and, if so, are you going to feed
them anything besides celery sticks
and mashed potatoes?
Included is a recipe for tofu pot
pie, gleaned from the November
newsletter from the People for the
Ethical Treatment of Animals
(PETA). The recipe is somewhat
complicated - you have to make
the pie crust yourself - but it
tastes delicious, according to
Robin Walker, Vegetarian Cam-
paign Coordinator at PETA's
Washington, D.C. office.
You might want to give this
recipe to your vegetarian guests,
and suggest they make it. That
way, if it turns out less than
appetizing, we can make fun of
them in next year's Thanksgiving
column.
Another nice touch for your

vegetarian guests would be to
make two batches of stuffing: one
to go in the bird, and one mixed
separately, with no animal prod-
ucts. They'll really dig that.
With those picky eaters out of
the way, I can proceed to the
second major decision: are you
going to cook everything yourself,
or delegate responsibilities for
some of the dishes to your guests?
Unless you want to spend more
than 24 hours in your kitchen and
miss the entire party, I highly
suggest you require each guest to
bring a dish.
Two or three guests should
bring hors d'ouvres, one could
bring a big batch of mashed
potatoes, and someone should
bring pumpkin pie and whipped
cream. For those guests who live
in the dormitories or are simply
lacking in culinary talents, suggest
that they bring some dinner rolls, a
couple of bottles of soft drinks or
wine (for those 21-and-over
guests). If you don't have enough
plates and silverware, or don't feel
like doing the dishes, ask someone
to bring disposables.
This is the most important part
If you effectively delegate the
responsibility for dinner items,
you can reduce your personal
investment in both money and
time, and make sure you don't
spend the whole party stuck in the
kitchen.
A couple of important sugges-

tions about the turkey. Size-wise,
you want to buy a bird with about
one pound of meat per person.
Fresh turkeys are easier to work
with, but frozen ones are usually
less expensive, and you can save
some money by buying a frozen
one and letting it thaw - either
by leaving it in the fridge for a few
days, or setting it in the sink
covered with cold (not hot) water
for several hours.
Turkeys should be cooked in a
3250 oven for several hours,
depending on the weight of the
bird. Consult the handy chart at
the side for cooking length
instructions. If you're putting
stuffing inside the turkey, keep it
in the oven for the maximum
amount of time; it is extremely
important that the inside of the
bird stay hot long enough to kill
any bacteria that has soaked into
the stuffing from the turkey. You
may want to play it safe and not
stuff the bird.
Most packaged turkeys come
with fairly easy-to-understand
directions for preparation. Follow
them, and yours should turn out
fairly well.
One final question needs to be
answered: what do you do with the
leftovers? This was not a problem
at my dinner party last year - the
guests picked the bird to the bone.
But, in case you do cook too much,
I have included a great recipe for
using the leftover turkey. Try the

Uns
8 to
12 t
16 t
20 t
Stuf
8 to
12t
16t
20 t

-key or Tofu, ai Th-gVin-

turkey
and it
altern
sandw
the ca
leaves
W(
our TI
tions.
adjoin
under
those
your f
will bf
friend
Gc
take lc
paren
partie
See pc
Thous
$50o


off the stove. Add bread cubes and This recipe makes six 1/4 cup or green beans. Toasi
rppThi rcip mkessi 1 4 upPour Golden Gravy over mixture and fae
Easy stove- strlightly with a fork. Cover the pot servings. Each serving is only 35sir Po m re ino halba pi e
adlet stand five minutes before calories. si.Pu itr nohl-ae i ut
serving. shell, top with pie crust, and bake at bubb
3750 for 30 minutes. Serves eight. mixti
Eas low-fat Ps ofu EaT p
This homemade recipe is less Eas PETA le and
expensive than box mixes, and has M .-,, ytwoz


Tc Ph olice 1 Robcrl PalIffi * oho McIlcnmp iK* ty ill *1Bob Mirlq #'Kiss' Rick Jha

SPECIAL SAVINGS ON THESE TITLES

CD $8.99

Cass $5.99

less fat and salt at only 140 calories
per serving.
10 slices dense-textured white or
whole wheat bread
(you should include the crusts)
3 Tbsp. margarine
3 stalks celery
1 medium onion
2 Tbsp. dried parsley
2 cloves chopped garlic or 1/2 tsp.
garlic powder
1/2 tsp. poultry seasoning
1 cup boiling water
Chop the celery and onion into
small cubes; mince the garlic. Melt
the margarine in a two-quart pot,
then add the celery, garlic and
onion. Cook over low heat for five
minutes.
Meanwhile, cut the bread, including
the crusts, into cubes. You should
end up with about three cups. Add
the parsley and poultry seasoning to
the cooked vegetable mix and stir.
Add boiling water to the vegetables,
stir, bring to a boil and take the pot

gravy
1 1/2 cups broth
1 Tbsp. margarine
3 Tbsp. flour
1/4 tsp. salt (optional)
You can make the broth one of
several ways: either using the
drippings from the turkey - make
sure you skim off the fat - or make
a stock from the neck, giblets and
the other mysterious pieces you
removed from the turkey. Throw
them in a small pot with about six
cups of water and slowly boil the
water off. After about half an hour,
strain out all the big chunks of meat
and you're ready to go.
Melt the margarine over low heat;
mix in the flour and salt with a fork.
Heat and stir this mixture until it
bubbles, and then add the broth
slowly, stirring constantly. Cook
over low heat, still stirring
constantly, for at least 10 minutes.

1 half-baked, nine-inch pie crust
(recipe follows)
1/4 cup flour
1 Tbsp. nutritional yeast flakes
1 tsp. salt
1 tsp, garlic powder
3 cups firm tofu, sliced into bite-sized
pieces
2 Tbsp. vegetable oil
1 cup finely-chopped onion
1 cup chopped celery
1 cup sliced carrots
Other vegetables as desired
2 cups Golden Gravy (recipe follows)
Have pie crust ready. Combine flour,
yeast flakes, salt, garlic powder and
tofu in a paper bag (make sure there
are no holes in the bag) and shake. In
a frying pan, saut6 tofu mixture in oil
until lightly browned.
Add onion, celery, and carrots to the
pan. When onions are soft, add other
vegetables such as frozen peas, com,

ruQI 1'1e

crust
1 cup flour
1 /2 cup margarine
1 tsp. salt
1/2 cup ice water
Mix flour, margarine, and salt
together, adding water as needed.
Separate dough into two balls. Roll
one ball into a nine-inch pie shell.
Bake for 10 to 15 minutes at 4000 for
a half-baked pie shell. Roll other ball
into top crust.
Golden Gravy
1/4 cup flour
1/2 cup nutritional yeast flakes
1/3 cup oil or margarine
11/2 cups water
2 to 3 Tbsp. soy sauce or tamari
Salt and pepper to taste

TL
3 cu
1 cu
1/4 c
2 eg
1/2
d ress
1 Tb
1/4
6 let
Mix
toge
mixI
salt
may
mixt
with
on s
Abo

A _N N A R R
MICHIGAN THEATER
BUILDING
-OPEN EVERY DAY-

..7


I . IIrr r ri iI (rg l i


November 22, 1991

WEEKEND

Page 6

Page 11

WEEKED a

Noyem]


1 I

i i