Interview with Freelance Whales

INTERVIEW

October 19, 2009


Freelance Whales' Judah Dadone

 

The band I'm most excited to see this week (other than Jukebox the Ghost, of course) is a pretty-sounding quintet, Freelance Whales.  Like a more delicate Arcade Fire, with a hint of Sufjan, the group uses a variety of instruments —banjo, harmonium, gockenspiel, waterphone— to produce soft, catchy tunes. They made a name for themselves by playing impromptu shows at the Bedford stop on the L train, but have since graduated to street level. This week they're playing at Bowery Ballroom, the Bell House, and The Delancey for YAH's party. But enough about music — boring — let's talk about food! The band's leader, Judah Dadone, lives in Carroll Gardens, Brooklyn, where he makes a mean risotto. For Judah's favorite foods and phobias, read on. 

 

 

Word on the street is that you are quite the home cook. What's your favorite dish to make? Care to share the recipe with the us?

 

Thanks! Sure thing. Over the last 3 years, i've probably made about a hundred different risotto dishes, with all sorts of variations.  They're just a lot of fun to cook. No, I'm wrong, they're more fun to eat!  I think people have this misconception about risotto, namely that it's difficult to execute.   In truth, it's not that technically challenging to produce, it just requires a lot of your attention.  If I'm making a risotto, I'm probably not working on any other part of the meal.  If you've never made one before, the process is pretty simple...

 

You can start by sauteeing a few things in butter and / or olive oil, over medium high heat;  i usually go for vidalia onions, leeks, shallots, garlic (season with salt as they sizzle in the pan). You can also add something earthy or spicy to the sautee, maybe a certain type of mushroom (porcini is classic), or maybe half a link of finely chopped chorizo sausage.  Once your happy with the carmelization of the onions, etc, and everything seems well incorporated, you can fold in your Arborio rice (an italian grain that imparts the creaminess that risotto is known for).   Fold the rice so that the sauteed mixture coats every grain, and level out the grains on the pan so that they get even heat.  allow the grains to toast in the pan for 2 minutes under medium heat.  At this point, you can start adding your cooking liquids.  Homemade stock is best, but store bought is fine, too.  You can use chicken, beef, veal, vegetable or fish stock, depending on what you think will compliment what yer putting in the risotto.  Add stock to the rice mixture about a half a cup at a time, while continually stirring the mixture.   As the liquid, evaporates and incorporates into the grains, add more stock so that it feels like there's always the same amount in the pan.  keep stirring, and as the rice starts too feel more glutenous and creamy, stirr a bit more aggressively.  I think the stirring encourages the starches to move out of the grain, into the 'sauce' that you're creating, which gives risotto a creamy texture.  you may have to continually stir and add liquid for about 20 or 25 minutes, which is why risotto isn't often made at home.  When you're happy with the creaminess and done-ness of the rice, add something green at the last minute! maybe flat leaf parsley, maybe a tiny bit of chopped mint.  The warmth of the rice will cook them just enough.   Sorry if this isn't quite a recipe, in the traditional sense, but risottos are super versatile.  Arborio rice is a really great canvas for playing around with your favorite flavors.   I really hope your readers don't already know how to make risotto! 

 

 

You have an interesting approach to eating while on tour.  Can you tell us a little bit about that?

 

Well, our band is about to embark on its first tour, so this is all mostly hypothetical, but Kevin (who plays mostly electric guitar, glockenspiel and synthesizers),  used to be in the coast guard, and currently lives with someone in the coast guard.  We had the idea of going out to an army base and stocking up on dry rations (nuts, grains, dried fruits) and canned vegetables.   It would be suuuuper cheap and eliminate some of the food costs of touring, and would also be healthier than eating taco bell for two months straight.   There's the off chance that it might make us feel more disciplined and dutiful, as well.  

 

Freelance Whales are known for impromptu performances at the Bedford L Train stop.  What are your favorite places to eat within walking distance?

 

Within walking distance of the Bedford L?  There's a very good Bahn Mi place on bedford between north 7th and 8th, that has great vietnamese sandwiches for about 5 bucks.   

 

What do you think is the best culinary neighborhood in Brooklyn?

 

I haven't really gotten to eat at nice restaurants all that much since I moved to New York (don't cry for me).  Every now and then, my parents will take me somewhere jaw-breakingly good, but I can't claim to have a comprehensive knowlege of what's what, especially in Brooklyn.   I'll go ahead and say though, that Carroll Gardens, where I reside, seems to be holding it down.  I went to Buttermilk Channel with family this past year for my birthday, and was pretty blown away by their modernized American South cuisine.  The Grocery is one of those BK restaurants you always hear about, and I'm sure, with good cause.  I've also had really great meals at Chestnut, Sample, and Char No. 4.  keep it up Ca-Gar! (pronounced Kay-Garr... tell yer friends).  

 

Whats your favorite cheap eat?

 

Cheap-Cheap:  

If it's not the Bahn Mi Sandwich mentioned above, then it may very well be the shrimp dumpling soup served up by East Corner Wonton in Chinatown.   I'll usually order the soup (pork stock) with egg noodles, shrimp dumplings, and roasted pork.  Good God, this interview is making me hungry. It's a huge bowl of tasty, and it only set's you back $4.50.   I also love the Xiao Long Bao (soup dumplings) at Joe's Shanghai, in Chinatown, for about the same price.  

 

Cheap-Chic: 

Theres a place called Sample close to where I live that does small plates of meats, cheeses, vegetables, fish, all in a sort of tapas style presentation.  All the plates are 4, 5, or 6 dollars, although I could eat a thousand of them. I went with some friends the other night.  We had, amongst other things:  Sauries in Miso, Turkish Fried Eggplant, and some Humbolt Fog goat cheese.   I recognize that this isn't the cheapest of the cheap eats, but perhaps one of the best values I've found in NYC.  The experience to cost ratio is absurd.  They also do 3 dollar draft beers (really nice beers too) every night from 5 to 8pm.  

 

If you could go out to dinner with any musician (living or dead), who would you invite and where would you take him/her?

 

I would coerce John Mayer take me to Nobu in LA.  He would order in Japanese, and sing verses of 'who says' at the waitresses to pay for our meal. It would be thoroughly raw and surreal.   

 

Of all five of you, who is the pickiest eater?

 

Actually, I think we're all pretty non-discriminatory food addicts.  We all like 'nice' food, but none of us would ever turn down a greasy dumpling.  If someone has food during rehearsal (and it's usually Nikki, and bless her for that), it usually get's passed around between the five of us, with little concern or regard for what it is (usually some sort of Grecian Delite or Chinese take-out).  

 

Waffles or pancakes?

 

Waffles, for their ability to 'grab' whatever I decide to slather them with!  

 

Do you put ketchup on your eggs?  Do you think it's weird when people do?

 

I tend to put tiny drops of Sriracha on a lot of egg dishes.  I also use a lot of homegrown tomatoes in egg dishes (back home in PA, my family farms tomatoes, in the summer).  I try not to judge people based on their condiment usage, but if I see someone drown their eggs in ketchup, I throw up in my mouth a little bit.  

 

Gushers or Fruit Roll Ups?

 

I've never eaten either without feeling that something seriously grave might happen to me. I have a pretty strong aversion to sweet things.  Are they as processed as they appear?  These two products may fall into the same category as Jim Gaffigan's Hot Pocket commentary. 

 


Posted in FOOD, MUSIC on October 19, 2009 8:49am by Seth | 13 comments



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