Steve Albini, a name synonymous with independent rock and uncompromising artistic vision, left an indelible mark on the music world as a recording engineer and musician. From his seminal work with bands like Nirvana and PJ Harvey to his own fiercely independent bands Big Black and Shellac, Albini's influence resonates throughout the underground music scene. But beyond his sonic contributions, Albini also possessed a passion for food, which he shared with the world through his blog, Mario Batali Voice. This article delves into Albini's culinary inclinations, his approach to cooking, and how they intersect with his philosophies on music and life.
Albini's Culinary Philosophy: Simplicity, Quality, and a Touch of Humor
Albini's approach to cooking mirrors his approach to music: a focus on capturing the essence of the ingredients and presenting them in an honest and unpretentious way. He believed in using high-quality ingredients and preparing them simply, allowing their natural flavors to shine. Italian cuisine, with its emphasis on fresh, seasonal ingredients and straightforward preparations, held a particular appeal for him.
His blog, Mario Batali Voice, served as a platform for sharing his culinary creations with his wife, Heather Whinna. The blog's name itself reflects Albini's playful sense of humor, mimicking Batali's boisterous pronouncements as he presented his dishes. This lighthearted approach to food underscores Albini's belief that cooking should be a joyful and creative endeavor.
A Glimpse into Albini's Kitchen: From Skirt Steak to Puréed Greens
Albini's culinary repertoire was diverse, ranging from hearty meat dishes to vibrant vegetarian creations. He often cooked late at night after long hours in the studio, whipping up quick and satisfying meals for his wife. Some of his signature dishes included:
- Skirt Steak with Jasmine Rice and Apple-Wine Chutney: A testament to his ability to elevate simple ingredients into a flavorful and satisfying meal.
- Puréed Greens: A creative way to utilize fresh produce from his garden, sautéed with onions, celery, and almonds, then blended with yogurt or sour cream. He experimented with different herbs and flavor combinations, adding soy sauce, vinegar, sriracha, water, and maple syrup for a unique twist.
- Kielbasa Potato Stew: A budget-friendly and comforting dish made with kielbasa, potatoes, celery, black beans, and pasta shells, garnished with sour cream, chives, and herbs.
Albini's culinary adventures extended beyond his own kitchen. He enjoyed exploring different cuisines, particularly Ethiopian food, with its rich spices and unique flavors. He also appreciated the regionality of food, noting that dishes often taste best in their place of origin, where they are made with local ingredients and traditional techniques.
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Cooking as a Creative Outlet: Parallels to Music
While Albini maintained that cooking and recording music were distinct activities, he acknowledged that both stemmed from a similar creative impulse. Cooking, for him, was about presenting flavors in a way that is both engaging and satisfying, while recording music was about capturing the creative effort of the band.
He also recognized that both cooking and music involve a degree of problem-solving. In the kitchen, this might involve figuring out how to best utilize ingredients or create a balanced flavor profile. In the studio, it might involve troubleshooting technical issues or finding the right microphone placement to capture a particular sound.
Albini's Culinary Pet Peeves: Food Television and "Frathouse Cocksuckers"
Albini held strong opinions about the state of food television, expressing his disdain for what he saw as its superficiality and lack of substance. He criticized celebrity chefs who prioritized entertainment over technique, and he lamented the celebration of "gluttonous sports bar chow" over healthy, well-prepared meals.
He admired chefs like Jacques Pepin, Julia Child, Mario Batali, and Jamie Oliver, who he believed possessed masterful technique, good taste, and a genuine desire to educate viewers. He contrasted these chefs with those who relied on gimmicks and catchphrases, creating "cutesy-poo 'comfort food' full of 'yummy veggies.'"
Poker Night Provisions: Fueling the Game with Flavor
Albini's culinary expertise extended to the poker table, where he crafted menus designed to please the palates of his fellow players. He understood that poker players often have specific needs and preferences, favoring strong flavors and an abundance of small items.
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Some of his poker night staples included:
- Crostini with Vegetables: A simple and versatile option that can be customized with a variety of toppings.
- Toast Points with Cheese Plate, Salume, or Tapenade: Another easy-to-prepare appetizer that offers a range of flavors and textures.
- Rice Pallets Topped with Foie Gras and Artichoke Terrine: A more elaborate dish that showcases Albini's culinary creativity.
- Prosciutto-Wrapped Dates Stuffed with Gorgonzola and Almonds: A sweet and savory combination that is sure to please.
- Empanadas Stuffed with Chorizo Ragu: A hearty and flavorful snack that is perfect for a long night of poker.
He also made sure to provide vegetarian options, such as spring rolls or dolma with avocado, jalapeno, tangerine, and mint. And on one memorable occasion, he even served bacon-wrapped tamales with a savory pear compote, a testament to his willingness to experiment and cater to the whims of his guests.
A Day in the Life: Coffee, Root Beer, and a Single, Satisfying Meal
Albini's daily routine often revolved around his work at Electrical Audio. He typically started his day with a "fluffy coffee," a cinnamon-maple-syrup latte that he considered a house specialty. He also had a fondness for root beer, declaring that "all root beer is delicious" (with the exception of Barq's).
He typically avoided eating during the day while working, as it made him feel sluggish. Instead, he waited until the evening to cook a large meal, which would serve as his sustenance for the entire day. This habit had become so ingrained that he now only ate one meal a day, a practice that he acknowledged might not be the healthiest but that worked for his schedule and lifestyle.
The Garden as Inspiration: Fresh Produce and Culinary Creativity
Albini's garden played a significant role in his culinary endeavors. He drew inspiration from the fresh produce he grew, often walking through the garden and picking out ingredients to use in his meals. He experimented with different herbs, vegetables, and fruits, creating dishes that reflected the seasonality of his garden.
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He also shared his garden bounty with his neighbors, trading greens for radishes and other produce. This sense of community and connection to the land was an integral part of Albini's culinary philosophy.
Steve Albini's Legacy: A Lasting Impact on Music and Food
Steve Albini's passing in 2024 was a loss to both the music and food worlds. His uncompromising artistic vision, his dedication to independent music, and his passion for simple, high-quality food left an indelible mark on those who knew him and admired his work.
His influence extends beyond his recordings and culinary creations. He inspired countless musicians and cooks to embrace their creativity, to challenge conventional wisdom, and to pursue their passions with unwavering dedication. His legacy will continue to resonate for generations to come.
Albini on Recording Guitars: Capturing the Essence of Sound
Albini's approach to recording guitars was as meticulous and thoughtful as his approach to cooking. He emphasized the importance of understanding the guitarist's vision and capturing the true sound of their instrument.
He began by having a conversation with the guitarist, discussing their desired sound and identifying guitarists whose tones they admired. He then listened to the guitarist play, paying close attention to their playing style and the specific characteristics of their sound.
Based on this assessment, he selected microphones that were best suited to capture the guitarist's sound. He experimented with different microphone placements, often positioning the microphone in the middle of the speaker cone at a working distance of between eight and 14 inches from the cabinet.
He avoided using a standard method, preferring to tailor his approach to each individual guitarist and their unique sound. He believed that the goal of recording was to capture the sound that the guitarist was creating and to translate that sound to the listener's home.
Albini's Gear: A Carefully Curated Collection
Albini's guitar rig was a testament to his discerning taste and his commitment to sonic excellence. His preferred guitar was a Travis Bean TB500, known for its sustain and unique tone. He used a customized amp head that contained a Tapco/Intersound IVP Preamp and Fender Bassman, and his speaker cabinets were homemade based on Electro-Voice TL Series plans with 10" and 12" Celestion Greenbacks.
His effects pedals included an Interfax Harmonic Percolator and an MXR Smartgate. He used ice picks with the points cut off as guitar picks and D'Addario XL strings (.012-.016-.020w-.028-.038-.048).
Albini's Advice: "Don't Forget Why You Came In Here"
Albini's wisdom extended beyond the realms of music and food. He offered valuable advice to aspiring artists, encouraging them to stay true to their vision and to not be swayed by external pressures.
During the making of Dirty Three's album "Ocean Songs," Albini famously told the band, "Don't forget why you came in here." This advice helped the band overcome a moment of doubt and to proceed with their original artistic intentions.
Albini's words serve as a reminder to all artists to remain focused on their goals and to trust their creative instincts.