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Archive for August, 2009|Monthly archive page

New song ~ (we’ll never be) friends 4EvR

In Hidden Number, News on August 16, 2009 at 2:29 am

We just wanted to alert the intertubes that our new song “(we’ll never be) friends 4EvR” is ready for realtime streaming and gushing pleasures. Spread the word! This is an early pre-master version, recorded at our favorite studio Magnets Large & Small, but we want to start getting these in people’s hands asap. It’s been 2 years, right?  Additionally, you can find this song on iLike, Facebook, sonicbids, and (eventually) our main website [links to all of these are down at the very bottom of this blog]. 

This song is influenced by the usual amount of dread and loathing that we live in fear of, as usual.  Also note the use of Dean’s theramin, and the first major appearence of Josh in a Hidden Number recording.  Here is a picture by our friend, Winslow, as illustration.

(we'll never be) friends 4EvR

(we'll never be) friends 4EvR

So what do you think?  Do you like the direction we’re headed with this arrangement?

Update:  We’re now on SoundCloud ~

 

-=HN=-

 

[Kai]

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The fine art of beef back ribs

In Recipes on August 5, 2009 at 11:06 pm

[A regular feature of our newsletter, as dictated by bassist Joe Stuhff.]

     Meat can have a great and sensual flavor. It can also be inedible ultragarbage, if prepared by one not savvy to this fact: Meat isn’t the delicious part of meat. It is the fat, the ligaments, the sinewy parts from whence glue is rendered, which rule our pallets like latex-clad flavor dominatrices. The protein part is just substance, a texture to contain in its little pockets and nooks and crannies the honey-sweet tang of melting bone sheaths. For those willing to forgo proper digestive function in favor of a truly luxuriant experience gastronomique, I proudly submit my preparation for:

                        BEEF BACK RIBS

YOU WILL NEED
ALUMINUM FOIL
At least one rack of BEEF BACK RIBS, meaty ones, not those frozen shits.  The ribs should be cut in half, through the rack once flanken style, so no bone is longer than five inches.
A POUND OR TWO OF BUTTER
SALT
PEPPER
CUMIN
GARLIC POWDER
BBQ SAUCE

  Step 1. Leave the ribs unrefrigerated for at least four to six hours, to ensure some nice, limp floppy pieces of meat. Read the rest of this entry »