I first heard Slint in 1999. I was always slow in learning my classics.
Here’s my copy of Spiderland, pictured. This little cd case, the corporeal entity, has seen a lot of action. The music on the album itself has scored parts of my life I can’t quite explain in words.
Spiderland was, arguably, the first post-rock album, and the bands that came afterwards, influenced by its sound, have added so much to the canon of modern rock that it’s hard to imagine things without Pajo & Co’s opus of weighty, slowly-unspooling sonic narrative. I don’t know whether their breakup should be filed under “bummer” or “appropriate,” seeing as how it’s hard to imagine what new stuff from Slint might sound like.
Of course, we may all get to find out. Cuz they’re not just touring, playing Spiderland in its entirety, but there are whispers of new music being made (in fact there’s already one new song, apparently).
So here’s the thing. bLA’s got two pairs of tickets, and I’m going to give them to the first two commenters to EMAIL ME (not comment. Email addy behind the jump) the correct answers to four-part question below. Yeah, I know that’s quite imposing, but it’s FUCKING SLINT. That means that (a) if you’re not enough of a fan to know the answers to these questions, I’ll be very unhappy about giving you the tickets and (b) if you don’t know the band well enough to be able to answer ’em, or you don’t care enough, you prolly won’t even like the show. So. Without further ado…
(1) Who recorded Slint’s first album,
and (2) which of its songs reappeared on their final posthumous release?
(3) What’s the image on the back of this album, pictured,
and (4) who took the picture?
Yep. I’m an asshole.
I just really want real fans to get these tickets.
If you want a hint, below is a recipe for mayonnaise.
“Mayonnaise is as it is now known a bastardization of the Sauce Mayonnaise every saucier learns to make his first season as an apprentice. Pre-packaged mayonnaise sold in jars is almost nothing but tasteless vegetable oil and water, emulsified by gum and gelatin. I think this product is analogous in many ways to the CD, and it’s introduction has degraded the standard of eating in much the same way digital recording has degraded the standard of music.
Here is a recipe anyone can use to make a wonderful Sauce Mayonnaise:
Into a stationary blender, crack one egg. Add an extra egg yolk, one garlic clove, a strong quarter teaspoon of cayenne (or a teaspoon of white pepper ground very fine) and either a slight teaspoon of salt or a tablespoon of Tamari soy sauce. Blend at high speed until the garlic is finely divided and the egg begins to froth. With the blender still running, trickle in good olive oil until the mayonnaise thickens and will accept no more oil. (this will vary, but will usually be about a cup.) Stop the blender and add a tablespoon of good vinegar OR the juice of half a lemon. Fold the mayonnaise once or twice with a spatula, which will loosen it considerably. Pulse the blender until the thick consistency returns. Taste If the mayonnaise tastes oily, add more acid (vinegar or lemon juice only. Never combine the two, as this makes for a weird bilious aftertaste). Chill covered for at least 15 minutes. I often add a tablespoon of fresh or dried dill or thyme at the beginning of the process. Don’t add the acid at the beginning, as this can prevent the eggs from emulsifying.”