INGREDIENTS IN A SAUCE - Woodwind Quintet (Sosnowski)

[GaryBric]

David,

Bubble bubble, toil and trouble.

Yes another musical concoction at the hand of Chef Sosnowski. And like the recipe not too heavy, just right amount of ingrediates, simmered lightly to boiling perfection.

Thanks for sharing it with us.

Gary

www.garybricault.com

[Michael A. Wiktor]

Hey David,

Well, being a Sous Chef I know how important layering ingredients is to a sauce. Also the importance of timing and the order in which each ingredient is added.

The olive oil is a "no-brainier" and is a wonderful backdrop. It helps to extract flavors from ingredients and is very mild and subdued in flavor by itself.

Fresh herbs are wonderful and are usually added at the end to finish. However, it is not uncommon to place them near the beginning for less of an impact. The olive oil will help to release the oils in the fresh basil, assuming your using fresh, and the aroma is to die for.

"u - ohhh" ..., here comes the garlic. Hopefully you have used latex gloves while handling it b/c your fingers will stink to "high-heaven" for a few days.
Now your sauce is getting a bit more complex. The sweet basil and pungent garlic are now ready for something more savory.

An onion by itself can be highly volatile. It's been known to make a Chef or two even cry. But when added with other flavors and left to sweat, it's "punch" dissipates and it's timbre mellows and adds the necessary balance to the overall context of the sauce.

OK, hopefully "fresh" but "canned" would suffice. Tomatoes usually add a nice zesty acidic touch and later some light sweetness. All the above preparation and layering are for the tomatoes - the star ingredient. They absorb all other attributes of the beginning ingredients with out loosing their own identity. Letting the sauce rest and the flavors "fuse" is a nice touch.

However, I hope you are seasoning it to taste as you go.

Michael

[rpearl]

"u - ohhh" ..., here comes the garlic. Hopefully you have used latex gloves while handling it b/c your fingers will stink to "high-heaven" for a few days.

If you rub your fingers on a stainless steel sink afterwards, the aroma/smell will disappear...

[Michael A. Wiktor]

No doubt!


Michael

[valhalx]

Bravo David, on this outstanding miniature suite. Good things do come in small packages...or...should I say, sauce pans. Very clever to present the listener with two artforms at once - music and cooking.

The writing and rendering here are both top notch. Very enjoyable work. I felt as though I was listening live players.

I must say though, the power of suggestion in this overwhelming. I have been simmering a Beef Bourguignon all day, lol.

Bill

[brsmith]

I really don't care for woodwind quintets. However this is excellent.

Thanks for the fine work

brsmith

[mistersynth]

Great concept & superb execution. Sosnowski written all the way through it, even though this is on a much smaller scale than your usual work.

I wouldn't say that I can definitely immediately understand the relationship between the ingredients and the sonority of each movement, but first impressions detect a beautiful viscosity in the first movement which identifies very nicely with the oil, and which of course serves to bind and infuse with the other ingredients and set a lovely gloopy backdrop for the movements to come.

I love the contrasting energy which is comes through in Basil although I am slightly suspicious of a couple of low horn notes in Onions! (The last one in particular). Is my imagination running away with me or is Mr Sosnowski writing slightly tongue-in cheek here?

Enough of my (probably way-off) analysis of your ingredients, just suffice it to say that it's beautifully scored, superbly rendered and a fine listen complete with the Sosnoswski hallmark of excellence!

Best regards,

John

[DelCarry]

David - I listened to part of it the other day and then had to go out - thinking this was a nice departure for you - I could tell from the first minute or so that this was going to be a treat.

Tonight I listened a couple of times and thought it was rather saucy in places (I had sincerely forgot about the title and description of the piece) SO when I went to add my comments I saw your post and laughed. So I think it was very aptly named!

All that aside - a great piece of work, in some ways you have outdone yourself. I actually laughed at one or two points in the piece and did not know why. The sign of a success when the composer is telling a story (without words no less)

Del

[etLux]

Very yummy indeed. Strange, though; I usually like garlic better than basil, but in this sauce I thought the basil was the tastiest ingredient.

Thanks, Gary. I'm enormously partial to garlic, myself.
However, when posing for a musical portrait, basil is
much more patient; so I was able to capture its essence
in greater detail.

Garlic, though... it kept fidgeting about. I had to whack
it with three minor sevenths to get it to settle down into
a triad.

My best,


David
www.DavidSosnowski.com
.

[etLux]

Let me join the inevitable chorus of voices which will undoubtedly soon be rising on the forum --

Let's have a
BIG Welcome to the new Et Lux piece!

It's a delectable concoction, my New Englander friend, and the unpredictable and tangy sauce is still bubbling at a perfect simmer as I type my reply.

It's a saucy adventure in metaphoric sound.

It's a playful yet delicate romp in the kitchen of the soul.

It's a teasing taunt, daring me to ask for more.

It's a tasty, teasing trip much lighter than the titled ingredients may lead one to expect - and therein lies the subtly savory pleasure of hearing it.

Tip of the hat to you, David. I add my applause to the tumult sure to follow.

Randy B.
(rbowser)

ROFL... thanks so much, Randy, for that culinary fusillade!

I've always loved doing miniatures like this; small, prelude-like
pieces where you say what you have to say, and then shut
up. I've probably written hundreds of them over the decades;
and they're always great fun for me.

But sauce, now -- that's quite another matter. I'm very
serious about my sauce!

My best,


David
www.DavidSosnowski.com
.