09.28.2017
Ted Leo
The Hanged Man

So here's this new Ted Leo album, which is pretty exciting, since he's Ted Leo. And even more exciting than usual, because of his recent forays into a gentler, more melodic side of his music with Aimee Mann. Word also got around that he recorded it all himself, in his new home studio, and it was shaping up to be a sort of personal symphony-to-god type record; keyboards and horn sections and choirs and the whole bit. Sounds great. Except for that it doesn't sound great. In the literal auditory sense. It's cool that he put together a home studio and recorded this thing, but just sounds rough. Like a demo for a much better later recording. The drums are dull and soft, the bass is fat and flat, the guitar is okay, but doesn't have nearly the razor edge that his old recordings often had. It's a bummer, because some of the songs are pretty good, but they just fall flat. It's not even a 'recorded so poorly that it becomes even better' lo-fi kind of situation. Real weird album. I'll keep listening to it though. It feels like a grower.

04.15.2018 - by Steve
Sidewalk KitchenU of M
Roast duck, bbq pork, ma-po

The (#problematic?) theory of Asian restaurants is that the more Asian people you see eating in one, the better the food probably is. Far be it from me to argue with science, but I will say this: Sidewalk Kitchen (why not Sidewok Kitchen??? Missed opportunity), located in that one corner of Stadium Village that's always had 2 or 3 random Chinese places that seem to cater to a large percentage of actual Chinese people, was full of Chinese students the night we went. It was a real 'sore thumb' situation for the two of us at table five. The menu seemed promising, although I worry a bit when a restaurant boats so many Szechuan and Hunan and Korean options. The food was just okay. There was some confusion about my order initially; I ordered the rice plate with duck and pork, and the waiter claimed that the kitchen said they couldn't serve that item, but then after some discussion with a manager and someone else in the kitchen, they decided they could, and when the plate came out, the pork was cold. Like, cold, not even room temperature. And crazy boney. As was the duck, although at least that was hot. Meanwhile, the ma-po (Szechuan dish with tofu and ground pork) had a very particular sadness to it, more of a watery orange color than the expected deep red, and full of freezer-aisle diced carrot cubes and peas. It tasted weird. It was all weird. The whole thing was weird. I still have hope for this place, because most of the stuff that everyone else in the restaurant was eating looked better than ours, so I think maybe we just got the wrong things. Maybe next time. Well, nah, maybe not.