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August 6, 2026 at 9:47 pm in reply to: The Köln Concert is not a spontaneous miracle if you listen to the constraints #1367
The damaged piano is the story, honestly. And the missing bass notes push him toward those repeated shapes, which is where the piece starts to feel…
August 6, 2026 at 6:44 pm in reply to: The Köln Concert is not a spontaneous miracle if you listen to the constraints #1364Yes, and once you hear the pedal and range problems, the whole thing feels more legible. Not less beautiful, just less like smoke.
If you are ordering one bag internationally, the shipping cost becomes a tasting note.
Foreign and older report, so this belongs lower in the pile. The coffee itself was excellent, but transit changed the resting window enough that my recipe notes are probably not portable to your order.
Yes, especially that point. I’d be happy to see it added. I’d like people to say what tradition or teacher they are drawing from when that matters.
I like the pairing. I’d appreciate historical context when people make claims about what is ‘traditional’. If the room gets strange, at least it will be strange in the correct location.
If you want one practical test, freeze a half batch with slightly less cooking liquid and reheat it without boiling hard. That simple comparison can tell…
I think that is fair, though the freezer still gets blamed like it has a personal vendetta. It is usually the last step in a long chain of overcooking and over-stirring and then everyone looks at the poor box as if it committed the crime
I think whole or split can both work but split dals usually soften faster. The shape after cooking matters more than the label on the bag
That is a very fair correction and maybe I was too quick to blame freezing itself. In my kitchen the culprit has often been the reheating, especially if I let it come to a boil again. Gentle heat, a patient spoon, and the lentils stop behaving like tragedy
I should probably not be amused by that image but I am. I have seen the same thing happen with chana dal when it gets stirred too aggressively after thawing. A spoon can become oddly heroic in these discussions
I wonder if one small correction helps here. It is not really freezing that turns lentils to paste so much as repeated thawing and hard boiling after thawing. If the dish is cooled quickly and reheated gently the texture usually survives better
That is exactly the sort of bad weather metaphor lentils deserve. I have had better luck with moong dal than with very soft masoor because it keeps a bit more body after reheating. Not a miracle, just less collapse
I have no idea why the fish need protection, but I’m choosing to trust the protocol.
I would push back a little on that. The freezer is not usually the main villain it is more often the initial cook level and how much liquid the dish carries before freezing. Thicker dals tend to hold better than the very soft ones
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