Archive for December, 2007

Lucky Limes

// December 17th, 2007 // No Comments » // mixology

I made a new drink … not a ‘tiki drink’ per se, but it’s a keeper nonetheless. It’s one of Helen’s only favorites, and I call it Lucky Limes. We managed to find a good large cocktail shaker and a heavy duty aluminum lime squeezer, and we also bought limes for sale at 6 for a dollar! So this past week, we squeezed all 18 limes with our little musician muscles and came up with a delicious drink!

Here’s the recipe:
Lucky Limes
2 parts soda water
2 parts fresh lime juice
2 parts water
1.5 parts sugar
ice cubes
optional: crushed raspberries and mint leaves
Then, shake vigorously.

Kinda sounds like a mojito but without the punch (No Extra Liver Needed).

Randy’s Famous 13 Hour Recipe for Kalua Pig

// December 17th, 2007 // No Comments » // Hawai`i, Q&A, projects, recipes

Can you teach me how to make your “famous” 13 Hour Kalua Pig?

Aloha, everybody!

Believe it or not (and I’m totally flattered by this, btw), I have been asked on numerous times to teach my “famous” (or is it infamous?) 13 hour method of making kalua pig. So, I’ve finally decided to put together a short tutorial on how to go about making it. This method is tried-and-true; I’ve used it to serve over 500 pounds of kalua pig in the last 3 years. I think this tutorial should be pretty easy to follow, but in case you have any questions, please drop me an email at randywong@randywong.net!

Ingredients for Randy’s Famous 13 Hour Kalua Pig:

1. Pork butt, pork shoulder, or some other piece of pork with fat on it*

2. Water

3. Hawaiian-style “rock” salt or coarse Kosher salt

4. Liquid/hickory smoke flavor concentrate

5. A big deeeep roasting pan (two if you can)

6. An oven

How much pork should you buy to make kalua pig?

First, you need to know approximately how many people you are expecting, what type of event you are cooking/catering for, and what the context is of the kalua pig with the other menu items. Generally, a good rule of thumb is that the average person will eat anywhere from 1/4lb. of kalua pig, if it is served in conjunction with other items, such as a buffet line (i.e.: rice, poi, chicken long rice, laulau, curry stew, etc.). However, if the kalua pig is one of the only dishes (i.e., a dinner party with kalua pig/rice and vegetarian curry stew), people will be more apt to eat 1/3lb. – 1/2lb., or more if they are really hungry or homesick. Then, take into consideration that most cuts of pork have bones that are relatively heavy. If you are catering a large-ish event (100+ people), then you can opt towards having about 1/4lb. per person; not everyone will eat the kalua pig. For small gatherings (~30 people), I will usually buy about 15lbs., because I like to have extra to save for later.

I will now describe each step in making my 13-hour kalua pig.

The Trays

You need to get realllly deep trays. This is to collect the juices and steam the pork. You need to double the pans so that there is enough support to hold the pork (it’ll be really heavy).

The Pork

This is the raw pork. Notice the big slabs of fat on top. This is what you want, if you want juicy kalua pig. We’ll remove most of the fat later (after cooking) but for now, keep it on.

The Flavoring

Coarse Kosher salt is a good substitute for Hawaiian-style “rock” salt. It comes in a big box like the one pictured here. Liquid smoke concentrate usually comes in smallish bottles like the one at right. (Sorry for the blurriness picture).

Prepare & Season the Pork

Place pork in pan, with fat on top. Lightly sprinkle the Kosher salt over the pork and around the sides of the pan. Empty one capful (or less) of hickory smoke flavoring onto top of pork and around sides. Be careful; the smoke concentrate is very strong; a little goes a looong way!

Cover the Pork with Water

Cover the pork with water. Notice how the pork is mostly submerged; however there is at least one inch of space between water surface and top of pan. When you pour the water into the pan, pour some on the top of the pork to make it moist. You can add a little extra salt around the the pork if you want. The water and salt will steam the pork.

Prepare Pork for Cooking

Cover the pans tightly with foil. It is crucial that the foil be wrapped as tightly as possible; this will ensure that the meat stays moist and won’t dry out over the next thirteen hours. As tight as the foil has been wrapped, you still must be careful when loading the pans into the oven; these pans will be heavy with salty water, and cleaning up any spills will be a big mess.

Cook the Pork in the Oven

Preheat your oven to somewhere between 175-200 degrees Farenheit:

I know it sounds like a really low temperature, but trust me. You wanted the 13 hour method, didn’t you? …

Place the pork in the oven, and say “a hui hou” (until we meet again). Bon Voyage, dear pork, see you in 13 hours.

THIRTEEN HOURS LATER…

Take the pork out of the oven. It will be swimming in its own juices. Using two forks, wrestle free a chunk of pork and place it on the cutting board.

Start shredding the pork into threads as thin/small as you can, again using your two forks. If for some reason you encounter a tough section (typically whiteish in color), you will need to use extra caution and be sure to shred it as finely as possible. However, you likely won’t encounter any tough sections (unless the cut of pork is bad), due to the 13 hour duration of cooking. In my experience, the meat should be so tender that it literally falls of the bone and apart from itself. The color of the juiciest meat will typically be dark brown with a reddish tinge. You can leave some fat with the shredded meat, but remove all of the larger pieces, along with any bones or tendons. I collect these in a bowl to toss out later. The shredded meat should be placed back in the pan with the original juices. You can remove some of the juices, but the pork should essentially be saturated with its juices. Give it a taste, and decide if you want to add just a touch more salt. Extra hickory flavoring should never be added because the taste of the concentrate won’t blend well with the already-steamed pork.

After shredding, mix pork and juices by hand. This is also an excellent time to further refine the shreds, and to remove any pieces of fat, bone, or cartilege that you may have missed previously. If you are serving right away, you may want to quickly reheat the pork in the oven. If not, re-cover pans with foil and refridgerate or freeze. Reheat frozen pork at 350 degrees Farenheit for 15 minutes, and then dial temperature back down to 175-200 degrees. Refridgerated pork may be reheated directly at 175-200 degrees. Before serving re-heated pork, stir pan contents to even out mixture of pork and juices. If you plan to refridgerate pork and re-heat before serving, be sure to include an extra helping of juices – this will help keep the pork moist and fresh.

This recipe, text, and images copyright 2004 by Randy Wong.

Strategies for Solfege Study

// December 16th, 2007 // No Comments » // MIE Research, education, music literacy, projects, reflective practice

Strategies for Solfège Study

This section will serve as a guide primarily for students who are enrolled in Solfege classes with Larry Scripp, for whom I was a Teaching Assistant at New England Conservatory. I’m including some help for each of the main areas of Solfège study: Melody reading, rhythm decoding, practice methods, and note reading by pattern.

What Key Do I Warm Up In?

In Solfege 4, the exercises we learned are much more complicated than simple major/minor melodies. Sometimes, the key signature would have little to do with the example at hand. Students in Solfege 4 encountered modal melodies (with either the basic key signature with accidentals, a different key signature with lots of accidentals, or no key signature at all), interval-based melodies (Rueff etudes), or melodies that switched keys every two or three bars (Dannhauser, books III and IV).

This example is from Leonard Bernstein’s Symphony no. 2, “The Age of Anxiety.” (Taken from the Contemporary Melodies Course Packet, page 42). Here, there is no printed key signature, but the melody (Voice 1) doesn’t look like it’s in C Major or A minor, either. So, the question arises, “What key do I warm up in?”

Ok, for those people familiar with their modes, the answer is Phrygian (think: Major scale, starting on its 3rd scale degree), but of course, not everybody has their modes memorized, let alone performance-ready. So the next step, I think, is to identify a conceptual frameset from which to work.

I try to find two notes in the example from where the melody seems to be rooted, which sometimes simply means, “which two notes appear the most,” but not always, especially if the two most often occurring notes are close in interval. In this example, however, the two notes I chose are E and B, a perfect fifth apart. Then, with my two chosen notes, I take a look at what other notes are frequent, try to decide which (if any) I would leave out when first reading through the melody, and consequently devise a warm-up.

The notes I most often leave out of a read-through are the ones that aren’t diatonic to the scale/mode/tonality I’ve warmed up in. Luckily, there are hardly any non-diatonic notes in this melody. I look at the melody especially for half-steps, for places where a note might act as a leading tone to the one following it. Here, both the E and the B act as leading tones, in a way. E is often followed by F-natural, and B is often followed by C-natural. All the other notes that occur (G, A, D) are in whole step relations. By assembling a scale from the notes … E, F-natural, G, A, B, C, D, E, I see that I have an E natural minor scale, without the F#; my warm up can be based around E natural minor, as long as I’m sure to flat the second scale degree.

This sort of method works fine, as long as there aren’t too many accidentals in the melody. Unfortunately, this is not always the case. But what happens if there are accidentals in the melody, and not just accidentals of one kind (sharps or flats), but both kinds?

This was the first intervallic etude studied in class. The real focus, however, is not simply on intervals, but actually on referential tuning. The key here is not necessarily even in the warm-up, but actually on figuring out what notes are tuning to what. Enharmonically, a G-flat and a F-sharp may be written the same way, depending on the composer’s inclination, but sonically, the two notes can (and will) sound very differently. The F-sharp will sound often sound as a leading tone to G, thus raising it slightly. The G-flat, on the other hand, will sound closer to F than it does to G, because it is the flatted 2nd scale degree (Neapolitan scale degree) of F-major/minor. I tend to think to myself that when I’m ascending, the scale will be brighter, and when I’m descending it will sound darker, to aid in the intonation. (An aside: String players think of this concept as expressive intonation. Cellist Pablo Casals explored this idea thoroughly, as did violinist Joseph Szigeti.)

Understanding Note Reading Patterns

Larry stresses three criteria for pattern reading in music: Continuity, Exclusivity, and Proximity. Here I’ll give a short demonstration of how one would mark patterns based on these criteria; the circles around the noteheads in the example above represent such pattern reading. The patterns that will be discussed here are visual ones; even someone with little
or no musical training could be easily taught to mark patterns.

Starting on the second notehead, the first pattern is based on thirds, both ascending and descending. Patterns can be continuous, regardless of direction. I consider the first notehead to be its own “pattern,” because it does not connect intervallically with the thirds pattern that follows it. The next two groups are both thirds as well, but are not considered
to be part of the same group (or even as part of the second group) because of the major second that separate them. I tend to mark groupings that transverse across note beams, rather than marking groups that fall under the same beaming; for me, my eye will automatically read beamed notes as groups, so I like to mark patterns separate from that.

Guide to Referential Tuning and Adding Grace Notes

“I thought I was on singing on track, but when I checked with the piano, I found myself to be a half-step sharp/flat.”

In most cases, I’ve found that people (myself included) tend to be on the flat side, rather than the sharp side. From a psychological standpoint, I think this occurs because if the performer loses energy or concentration when singing; the melody becomes bland and loses its focus, expressive intonation, rhythmic articulation, etc. From a physical standpoint, Dr. Scripp has told me that (especially for non-singers, like myself) the performer needs to start each syllable with a little more aspiration; more air and energy will help give life to the syllable and brightness to the phrase. Quite often, I’ll make small suggestions to the performer to help him/her keep his/her focus on the Solfege task clear: “Try singing your half-steps and whole-steps with a little more integrity, to keep them clear,” is one that I find I have to say frequently.

Practice Methods and Tricks for Rhythm Reading

“Ack! Triplets and duplets in the same measure? What do I do???”

Ok, calm down. There are really only two kinds of rhythms in the world, those based around twos, and those based around threes. Composer/conductor Gunther Schuller suggests that the difference be remembered this way: Duple meters/rhythms are stately, feel fairly stable and static, as in a march. Triple meters/rhythms, however are the opposite; they flow, like water in a river. Even in slow tempos, they feel like they are slightly moving ahead, such as in one of Strauss’s (Johann, not Richard) waltzes. Both duple and triple meters/rhythms can have dance-like feels, however.

Mathematically, the difference between a triplet and a duplet lies in the second tuplet of each.The musical answer, then is that in order to make clear which is a duplet and which is a triplet, one has to make some sort of articulational distinction. The common tendency is to hurry a triplet group, and slow down a four sixteenth-note group. In class, Dr. Scripp suggested that we think of triplets as broader figures, as if there were a tenuto marking underneath the second note in the triplet rhythm, thus lengthening it (and the note following it) so much that it couldn’t possibly be misconceived as a duplet figure. In response to the other concern, of the four sixteenth-note group, the answer would be to slightly accent, and place, the second sixteenth-note.

“Stop” Method Vs. “Go Ahead” Method A. STOP Method Stop Method is a way of practicing perfection in performance. The theory behind Stop Method is that no mistakes occur; one should stop before s/he makes a mistake, and only go on when s/he is ready and sure of what to do next. When using Stop Method in conjunction with a melody or rhythm exercise or score-reading example (or something else that involves conducting), the conducting pattern needs to be involved in Stop Method as well; for example, if the Solfege performer stops on beat 2, so does his/her conducting. The result is something that looks a little bit like conducted rubato, with a fermata or a G.P. attached to it.

In class, Stop Method is used mostly during note-reading exercises (such as in Dandelot) that involve awkward (such as baritone, mezzo-soprano, or alto) or multiple clef changes. In all practicality, however, Stop Method can be used even when one is practicing on his/her instrument. In fact, all the techniques I shared over the course of the semester can be applied to one’s personal practice routine.

B. Go-Ahead Method

Go-Ahead Method is the antithesis of Stop Method. Whereas Stop Method advocates the performer to stop as much as is needed, Go-Ahead Method pushes the performer to run right through whatever is heckling him/her.

C. Some Misconceptions about Stop and Go-Ahead Methods

Some people argue that Stop Method doesn’t teach you to read ahead, and that that is the merit of Go-Ahead Method. Actually, this thought is contrary to what Stop Method actually does; because the performer needs to stop before s/he makes a mistake, s/he MUST read ahead. Similarly, Go-Ahead Method doesn’t necessarily make one perform at any less of a standard than someone who performs using Stop Method: The performer who uses Go-Ahead Method doesn’t need to go-ahead at lightening-fast speeds; tortoise speeds are fine, as long as s/he goes-ahead.