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David Eleanor sent this email with the subject heading, “How to Revolutionize Radio: Intro the Song?”

A must read for anyone in the industry.

—–Original Message—–
From: Aroha *** [mailto:aroha@***]
Sent: Tuesday, May 12, 2009 4:25 PM
To: dave@TheZone.fm
Subject: Music question via TheZone.fm

Hi There

This is a really silly thing to email you about, but THANKS for saying what the title & artist of a song is immediately before you play it – it’s so logical that it’s so stupid that radio ever did it any other way.

Thanks also for being the best radio station I’ve found since coming to Vancouver from Australia.

Cheers

Aroha

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—–Original Message—–
From: Ewan *** [mailto:***@gmail.com]
Sent: Friday, February 13, 2009 7:02 PM
To: jeremy@TheZone.fm
Subject: sum 41

Hey,

Earlier I thought I heard you have a caller comparing a couple of
songs, saying one sounding like another.  For the fun of it I thought
I’d send in my own comparison of two songs.

A few years ago Sum-41 released their album “Does This Look
Infencted?” with one single being ‘Still Waiting’.  For some god
unknown reason, while listening to the chorus of the song (“So am I,
still waiting, for this world to stop hating”) I totally could hear
the theme song to Bananas in Pyjamas theme song.

Bananas in Pyjamas:   http://www.youtube.com/watch?v=KNHSIge21LM
Still Waiting:    http://www.youtube.com/watch?v=y7W3Ahx05vg

I am not claiming that these two songs sound “totally the same”, but
now every time I hear ‘Still Waiting’, all I can do is picture two
giant bananas head banging along with the music.

Ewan

***

and then have  a listen to Sum 41.

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I rolled into the Zone today and had a couple really good emails in regards to the Japanese Village Steak Sauce talk we had on the Zone Afternoon show yesterday.

***

—–Original Message—–
From: Kelsey *** [mailto:***@gmail.com]
Sent: Monday, January 05, 2009 6:04 PM
To: jeremy@thezone.fm
Subject: Japanese Steak Sauce Recipe

Hey Jeremy,
I just heard you discussing that you were going to try making Japanese Village’s Steak Sauce! Well its one of my favorites so im going to give you the recipe that I have. It isnt dead on but its pretty good – especially with rice!! mmmm enjoy!
Ingredients:
1/2 cup toasted/grinded seasame seeds
2 tsp of english mustard powder
2/3 cup of soy sauce (kikkoman is an alright brand to use)
2/3 cup of Vegtable oil
1 tsp of minced garlic
1/2 of finely chopped onion
1/4 cup cream
Directions:
Prepare mustard powder according to directions on container and let stand for 10 minutes
Toast sesame seeds  @ 300 degrees for 10 minutes until golden (Do not burn!)
Heat onion and garlic in frying pan until they loose that burn factor and are glossy
Place mustard, soy sauce, cream, and veg oil in blender then add garlic, onion, and ground sesame
Blend until smooth and creamy
Heat in pot and serve.

***

—–Original Message—–
From: Steven *** [mailto:***@***.com]
Sent: Monday, January 05, 2009 6:24 PM
To: jeremy@TheZone.fm
Subject: steak sauce

Hey Jeremy,

I just heard you mentioning that you’re attempting to make the Japanese Village steak sauce at home, and that your girlfriend wants to use milk instead of cream.  I agree with you that substituting milk sucks cause it makes whatever you’re cooking more runny.  If you’re trying to be health conscious though, I highly recommend by “evaporated milk.”  Not be be confused for condensed milk (that’s really sweet), evaporated milk is just what it sounds like, half of the liquid is evaporated, making it thicker, but not higher in fat, like cream.

That said, my Mom gave me a recipe she swears is the sauce from Japanese Village.  I haven’t tried making it yet, so use at your own risk.  Note the lack of dairy.

_____

Sammy’s Meat Sauce – (Japanese Village)

1/3 cup sesame seeds
2 tsp   dry mustard
2/3 cup soya sauce
2/3 cup vegetable oil
1 Tbsp  or more minced garlic
½ cup   finely minced green onions

Bake sesame seeds until golden (350 deg. F. for 10 to 15 minutes). Prepare mustard with water and let stand for 10 minutes. Put sesame, mustard, soya sauce, garlic and onion into blender. Mix well, gradually adding oil to form an emulsion. Store in the fridge. Best made 1 or 2 days in advance.

If the emulsion refuses to thicken appropriately, you might try warming it over low heat to reduce it, or add a pinch of cornstarch during warming.

____

There’s a really similar recipe here: http://www.clubvibes.com/forum/topic.asp?topic_id=378991

Good luck!
Steve

***

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