WFMU: If You Lose Your Horse with Sam Segal: Playlist from August 9, 2023

Listener comments!
	9:41pm headcleaner: Shop still going strong in 2023, now tidily rebranded as "Welbilt"
	10:01pm Sam Segal: I wonder what made the owners think, “People will trust us more if we mess up the spelling of our business.”
	🥁 10:01pm Manta: hello all!
	10:02pm Sam Segal: Good evening, Manta!
	10:02pm headcleaner: ↳ Sam Segal @10:01 Call it the Kwik-E-Mart strategy
	10:03pm coelacanth∅: ↳ Sam Segal @10:01 nuspeak,Sam, c'mon get with the program! zoomers in charge now!
	10:03pm coelacanth∅: ahem...hi Sam and horsepeople
	🥁 10:05pm WR: Hi Sam and folks,
	10:06pm Sam Segal: ↳ coelacanth∅ @10:03 Thanks for keeping me in line, Coel!
	10:06pm Sam Segal: Hola, WR!
	10:07pm Jon: Greetings, Sam & all 😎🎶
	10:14pm Sam Segal: Jon! If you are the Jon who reached out to me via email, thank you again for being the Jon who reached out to me via email!
	10:14pm coelacanth∅: at 150 years old you'd think i have a method down for hard-boiling eggs.
	10:15pm Jon: Haha, yes! It is I! 🧐
	10:15pm Sam Segal: Not to boast, but I‘be had a consistent method that I’ve been using since the age of 20.
	10:17pm coelacanth∅: i boil eggs average about once/ year or 2, so i forget in-between times.
	10:17pm _Ike_: I like this method: www.seriouseats.com...
	10:18pm Jon: I usually like them over-easy or over-hard. Scrambled is always good, too. 🍳Also, gotta have hot sauce 🌶
	10:20pm Jon: Love the chopped n screwed vibe of this 👍🏻
	10:20pm Sam Segal: Ike! Thanks for the egg tip. Me, I like to put the eggs in a pot of water, get the pot to a rolling boil, let them set in boiling water for a minute, then cut the heat entirely, cover, let ‘em stand for 12 mins, transfer to ice water.
	🥁 10:21pm Manta: ↳ Song: "L0W D0WN" by "Dirtgod" lovin this!
	10:21pm Sam Segal: ↳ Jon @10:20 Same here. This is an entire mixtape of chopped n screwed country tunes.
	10:21pm coelacanth∅: ↳ Jon @10:18 same, on all points. but i usually add stuff to scrambled eggs, like broccoli or shiitake mushrooms -and always onion... so some people would incorrectly call that an omelet.
	🥁 10:22pm Bobby: ↳ Song: "L0W D0WN" by "Dirtgod" This makes me think of riding my horse. I don’t have one and I don’t know how to ride one
	10:22pm Jon: Oh yeah, mushrooms in scrambled eggs are great. All that stuff sounds great, actually.
	10:23pm Sam Segal: ↳ Bobby @10:22 Howdy, Bobby! Maybe you don’t have one because it got lost somewhere along the way. That’s what happened to me anyway…
	10:24pm coelacanth∅: ↳ Sam Segal @10:20 the transferring to ice-water (as my mother always did as well) seems like a waste of resources to me. ...just wait a while, 20-30 minutes maybe, give 'em a quick rinse in cold water. refrigerate them after shelling.
	10:25pm Sam Segal: Hmmmm…but I feel like there’s something about the ice water that stops the cooking right away. Without the ice water, does the egg continue cooking even out of the hot water?
	10:26pm coelacanth∅: (but then, you're the one with the consistent method since the age of 20, as opposed to my fly-by-the-seat-of-my-pants method)
	10:26pm coelacanth∅: ↳ Sam Segal @10:25 probably so.
	🥁 10:29pm WR: ↳ Song: "Working Days" by "Sundays & Cybele" sundaysandcybele.bandcamp.com... new to me, thank you. Actually, probably 75% of what you play is new to me, so should say, "new to me and gonna find more and listen to them more"...
	10:29pm coelacanth∅: truthfully and however possibly erroneous it may be, i've always considered boiled eggs like boiled water. once they're fully cooked that's it, they won't get any more cooked. ...and i personally prefer overdone to underdone in the case of eggs.
	10:29pm Dean: Hard boiled eggs are easy, and J. Kenji López-Alt only complicates matters (which is his MO). Set a pan of water to boil, when it boils set the eggs in, cook for fifteen minutes, then chill them in a bowl of ice. Done. I routinely find JKL-A difficult and pointless. Serious Eats is hit or miss (and I know the niece of Ed Epstein, founder of SE.)
	10:30pm Sam Segal: ↳ coelacanth∅ @10:29 “Once they’re fully coked that’s it” does make sense to me, now that I think about it.
	10:31pm rw: Hey!
	10:31pm rw: I have nothing to add to the egg discussion.
	10:31pm Sam Segal: ↳ Dean @10:29 Dean, now I’m thinking about your extremely straightforward method of baking potatoes, which I still haven’t had the guts to try.
	10:32pm Dean: You cannot lose, Sam. I promise.
	10:32pm Sam Segal: ↳ rw @10:31 That’s okay, rw! Thank you for adding your very presence!
	10:33pm Dean: JKL-A wants to make sure that you believe that cooking is anything but straightforward. Defy him!
	10:34pm Sam Segal: Once the weather cools down, I will try the 500 degree baked potato. Mark my words.
	10:34pm doctorjazz: Hi Sam and Equestrians!
	10:34pm coelacanth∅: ↳ rw @10:31 obviously YOU DO. we have ways of making you talk
	10:35pm Sam Segal: Good evening, Doctor J!
	10:37pm rw: I do not and you can’t make me.
	10:39pm coelacanth∅: my potato method is VERY complicated. i rinse it, rubbing off any eyes or sprouts, cut off any green or rotten spots, poke it 6-10 times with a knife, put it on the center rack, turn heat onto anywhere between 350-420 degrees f, check on it now & then.
	10:39pm doctorjazz: I love coating potatoes with olive oil and salt, then baking or grilling until done (a thermometer measures them around 210 degrees F). I can't imagine them being any better...
	10:40pm Dean: Good lord, coelacanth∅, that's impossible.
	10:41pm Sam Segal: ↳ doctorjazz @10:39 A grilled potato! I’m not sure if I’ve ever had one. I love the sound of it.
	10:41pm still b/p: Well, I ain't gonna try or rethink, but it would be interesting to see/taste if there's any difference if I did something other than putting the eggs in right after putting the water on the burner, letting them stay in the eventual boil for a few minutes, and giving an immediate cold rinse. The happy e-z peel of the shell is experienced at least 75% of the time. Approximation of a line I heard in a 30s or 40s movie: A diner waitress says, "I've met some hard characters, but you, you're ten minutes." Meanwhile in spudville... I just et a nice baked russet.
	10:41pm doctorjazz: ↳ Sam Segal @10:41 It's soooooooooo good!
	10:42pm Dean: Grilled potatoes and potatoes protected from the ash, etc., stuffed into the hot coals: yes, superb.
	10:42pm Sam Segal: ↳ still b/p @10:41 Hahaha that movie line is perfect.
	10:42pm coelacanth∅: ↳ Dean @10:40 it's really only for mathematically-minded scientists.
	10:46pm coelacanth∅: (but really you can probably get away with poking it only once or twice; and if you got a potato in a restaurant you'd eat all those toxic green parts and toxic eyes...so you don't really have to bother with that either. - and if you're a fool that doesn't eat the skin, you don't even need to rinse it.)
	10:47pm northguineahills: it's still the transmission shop w/ the same name!!! (sign is different). we got some legacy transmission!
	10:48pm northguineahills: ↳ headcleaner @9:41 beat me to it!
	10:48pm doctorjazz: ↳ coelacanth∅ @10:46 Skin is delicious, always eat it! (It crisps up some when you grill it).
	10:48pm northguineahills: ↳ headcleaner @9:41 (you peaked)
	10:49pm Sam Segal: NGH! Thank you for your service to the IYLYH community, regardless.
	10:49pm northguineahills: ↳ headcleaner @10:02 not to be confused w/ 'speed-e-mart' (shelbyville's own)
	10:50pm rw: Alright. I'm going to try grilling potatoes. I love cooking outside.
	10:50pm doctorjazz: ↳ Song: "Light of My Life" by "Uno Lady" Accapella, lovely!
	10:51pm rw: Plus I trust doctorjazz implicitly
	10:51pm coelacanth∅: ↳ doctorjazz @10:48 yes! i like a crunchy/crispy skin. but i try to compromise between what i like (say, cooking it at 500 for a really crispy skin and fluffy inside) and a slightly less carcinogenic version! so i usually cook at ~365 degrees then up high for just a few minutes at the end.
	10:53pm chresti: Hi Sam horse show! Listening while my horse is in the shower
	10:54pm coelacanth∅: ↳ rw @10:51 i need to get a grill. i have a deck, it seems silly; but i don't eat meat except fish, and salmon is difficult on a grill (without foil, and i won't cook with aluminum) but there are potatoes, corn cooked within the husk, veggie burgers...
	10:55pm coelacanth∅: hi chresti!
	10:56pm doctorjazz: ↳ coelacanth∅ @10:51 Everything's carcinogenic, diabwtogenic, increases cholesterol, causes heartburn, makes your significant other leave, gives you acne...
	10:59pm doctorjazz: ↳ coelacanth∅ @10:54 Grilled salmon, corn, asparagus tonight, was really good (thermometer is key-took off salmon when they reached 127 degrees-youd use a bit lower internal temperature if you went it rare)
	10:59pm coelacanth∅: ↳ doctorjazz @10:56 true enough.
	11:00pm Sam Segal: ↳ chresti @10:53 Those horse showers can take awhile. Glad you landed here, Chresti!
	11:01pm coelacanth∅: ↳ doctorjazz @10:59 you put the salmon directly on the racks? (i eat it almost raw inside so that's not an issue) i've never done it on an open fore except in a cast iron skillet; but it falls apart pretty easily by my experience.
	11:02pm coelacanth∅: (or an open FIRE either)
	11:02pm still b/p: You can lead a horse to hot water...
	11:04pm doctorjazz: Indirect heat-coals (or burners on a gas grill) on 1 side, put the salmon on the other side (no direct heat under it), cover, some oil on the grate helps
	11:06pm doctorjazz: Ok, early Thursday morning (as usual), catch the rest tomorrow. Thanks Sam, night all!
	11:06pm coelacanth∅: ↳ Song: "One Length Hair" by "Mukqs" this boredomsish, except it's all keyboard as boredoms would be a mix of synthesizer and acoustic instruments
	11:07pm rw: Later DrJ!
	11:07pm coelacanth∅: 'night dr j
	11:08pm Sam Segal: Sleep well, Doc!
	11:09pm Sam Segal: ↳ coelacanth∅ @11:06 I can definitely hear the Boredoms sound. Cool thing about Mukqs is that he does all his tracks in single-take live sessions. Very minimal post-production.
	11:10pm coelacanth∅: ↳ Sam Segal @11:09 that's impressive!
	11:17pm northguineahills: really, i step out and miss KM * JSW, and dj sniff... come on!!!
	11:17pm northguineahills: ↳ still b/p @11:02 what if it's hot water music? (somewhat notable hardcore band from g-ville)
	11:18pm northguineahills: ↳ doctorjazz @11:06 night, julius erving!
	11:18pm Jon: Love this PCA❤️
	11:20pm Sam Segal: ↳ northguineahills @11:17 I wish I could run them all back for you, NGH.
	11:21pm northguineahills: ↳ Sam Segal @11:20 there's a cher song for that ;)
	11:21pm Sam Segal: ↳ Jon @11:18 The modern kosmiche heroes we deserve!
	11:37pm Sam Segal: This was recorded in a concrete water tower in suburban Copenhagen.
	🥁 11:42pm Manta: ↳ Sam Segal @11:37 and it sounds great!
	11:43pm northguineahills: ↳ Sam Segal @11:37 roskilde?
	11:44pm Sam Segal: Brønshøj Vandtårn
	11:54pm northguineahills: ↳ Sam Segal @11:44 no wonder scandinavians say danes sound like they are trying to speak swedish w/ a potato in their mouth....
	🥁 11:59pm Manta: thanks for a great show, Sam!
	12:01am northguineahills: thanks, sam!!!
	12:03am coelacanth∅: Thank you Sam tchau
	12:04am northguineahills: back to your paddock, sam! night!
	12:05am rw: Thanks Sam! ‘Night all
	12:52pm doctorjazz: loved the show (even listened again to the parts I heard last night). Bit fan of Rudy Royston-he is on Greenleaf Records, have the last album, will have to pick this one up. Thanks, Sam! (off to the Drummer Stream and Tamar now)

If You Lose Your Horse with Sam Segal: Playlist from August 9, 2023

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A true disrupter within the freeform internet-radio market, If You Lose Your Horse creates a space for smart consumers to experience a game-changing digital audio brand.

Wednesday 10pm - Midnight (EST) | On WFMU's Give the Drummer Radio
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August 9, 2023: Like a Horse in a Frozen-Water Bathtub

Listen to this show: Pop-up listen Pop-up player!

Artist	Track	Album	Label	Approx. start time
Comb Edits	Por Amor "Por Amor" by "Comb Edits"	Por Amor	I Travel to You	0:00:00 (Pop-up)

Florry	Hot Weather "Hot Weather" by "Florry"	The Holey Bible	Dear Life	0:13:23 (Pop-up)
Dirtgod	L0W D0WN "L0W D0WN" by "Dirtgod"	The Purple Prospector, Volume 1	Self-Released	0:16:31 (Pop-up)
Sundays & Cybele	Working Days "Working Days" by "Sundays & Cybele"	Tsubouchi	Eye Vybe	0:22:25 (Pop-up)
Ryan Davis & the Roadhouse Band	Free From the Guillotine	Ryan Davis & the Roadhouse Band	Sophomore Lounge	0:25:34 (Pop-up)
B.G. & Fibre	(G#) Thanks And Praises	Afro Exotique 2 - Further Adventures In The Leftfield, Africa 1975-87	Africa Seven	0:33:24 (Pop-up)
DJ Danifox	Gentlemen "Gentlemen" by "DJ Danifox"	Ansiedade	Principe	0:38:52 (Pop-up)
Dustin Wong	Elegant Stumbler's Atelier	Perpetual Morphosis	Hausu Mountain	0:42:43 (Pop-up)
Plume Girl	swimming lessons "swimming lessons" by "Plume Girl"	In the End We Begin	Mappa	0:46:50 (Pop-up)
Uno Lady	Light of My Life "Light of My Life" by "Uno Lady"	FPELV: Textile1	FPE	0:49:17 (Pop-up)

Mukqs	One Length Hair "One Length Hair" by "Mukqs"	Stonewasher	Hausu Mountain	0:58:58 (Pop-up)
Kid Millions & Jan St. Werner	Hexaco Inversion	Imperium Droop	Thrill Jockey	1:06:06 (Pop-up)
DJ Sniff	Fukazu "Fukazu" by "DJ Sniff"	Incredulous Cuts - Reinterpretations of Doubtmusic Catalogue	Doubtmusic	1:09:23 (Pop-up)
Hali Palombo	Hellschreiber "Hellschreiber" by "Hali Palombo"	Radio & My Voice	Self-Released	1:11:56 (Pop-up)
Mark Tester	Green Greeting "Green Greeting" by "Mark Tester"	Devington Circuit	Medium Sound	1:13:38 (Pop-up)
Pye Corner Audio	Warmth Of The Sun (feat. Andy Bell)	Let's Emerge!	Sonic Cathedral	1:15:27 (Pop-up)
M. Sage	Day Jaw "Day Jaw" by "M. Sage"	Needleworks	Patient Sounds	1:22:36 (Pop-up)
TKB	cs02 "cs02" by "TKB"	Dream Nightclub	Where To Now?	1:24:57 (Pop-up)

John Butcher	Shimmers of Connect III	The Very Fabric	Ftarri	1:37:49 (Pop-up)
Clara de Asís & Ryoko Akama	Without Territory	sisbiosis	Erstwhile	1:37:52 (Pop-up)
Florian Arbenz	Moon Song "Moon Song" by "Florian Arbenz"	Conversation #10 - Inland	Self-Released	1:42:09 (Pop-up)
Rudy Royston	Missing You "Missing You" by "Rudy Royston"	Day	Greenleaf	1:48:15 (Pop-up)
OKI	Oroho Raha (Mokor Mokor) (Sleep, Sleep)	Tonkori In The Moonlight	Mais Um	1:58:06 (Pop-up)

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Listener comments!
	9:41pm headcleaner: Shop still going strong in 2023, now tidily rebranded as "Welbilt"
	10:01pm Sam Segal: I wonder what made the owners think, “People will trust us more if we mess up the spelling of our business.”
	🥁 10:01pm Manta: hello all!
	10:02pm Sam Segal: Good evening, Manta!
	10:02pm headcleaner: ↳ Sam Segal @10:01 Call it the Kwik-E-Mart strategy
	10:03pm coelacanth∅: ↳ Sam Segal @10:01 nuspeak,Sam, c'mon get with the program! zoomers in charge now!
	10:03pm coelacanth∅: ahem...hi Sam and horsepeople
	🥁 10:05pm WR: Hi Sam and folks,
	10:06pm Sam Segal: ↳ coelacanth∅ @10:03 Thanks for keeping me in line, Coel!
	10:06pm Sam Segal: Hola, WR!
	10:07pm Jon: Greetings, Sam & all 😎🎶
	10:14pm Sam Segal: Jon! If you are the Jon who reached out to me via email, thank you again for being the Jon who reached out to me via email!
	10:14pm coelacanth∅: at 150 years old you'd think i have a method down for hard-boiling eggs.
	10:15pm Jon: Haha, yes! It is I! 🧐
	10:15pm Sam Segal: Not to boast, but I‘be had a consistent method that I’ve been using since the age of 20.
	10:17pm coelacanth∅: i boil eggs average about once/ year or 2, so i forget in-between times.
	10:17pm _Ike_: I like this method: www.seriouseats.com...
	10:18pm Jon: I usually like them over-easy or over-hard. Scrambled is always good, too. 🍳Also, gotta have hot sauce 🌶
	10:20pm Jon: Love the chopped n screwed vibe of this 👍🏻
	10:20pm Sam Segal: Ike! Thanks for the egg tip. Me, I like to put the eggs in a pot of water, get the pot to a rolling boil, let them set in boiling water for a minute, then cut the heat entirely, cover, let ‘em stand for 12 mins, transfer to ice water.
	🥁 10:21pm Manta: ↳ Song: "L0W D0WN" by "Dirtgod" lovin this!
	10:21pm Sam Segal: ↳ Jon @10:20 Same here. This is an entire mixtape of chopped n screwed country tunes.
	10:21pm coelacanth∅: ↳ Jon @10:18 same, on all points. but i usually add stuff to scrambled eggs, like broccoli or shiitake mushrooms -and always onion... so some people would incorrectly call that an omelet.
	🥁 10:22pm Bobby: ↳ Song: "L0W D0WN" by "Dirtgod" This makes me think of riding my horse. I don’t have one and I don’t know how to ride one
	10:22pm Jon: Oh yeah, mushrooms in scrambled eggs are great. All that stuff sounds great, actually.
	10:23pm Sam Segal: ↳ Bobby @10:22 Howdy, Bobby! Maybe you don’t have one because it got lost somewhere along the way. That’s what happened to me anyway…
	10:24pm coelacanth∅: ↳ Sam Segal @10:20 the transferring to ice-water (as my mother always did as well) seems like a waste of resources to me. ...just wait a while, 20-30 minutes maybe, give 'em a quick rinse in cold water. refrigerate them after shelling.
	10:25pm Sam Segal: Hmmmm…but I feel like there’s something about the ice water that stops the cooking right away. Without the ice water, does the egg continue cooking even out of the hot water?
	10:26pm coelacanth∅: (but then, you're the one with the consistent method since the age of 20, as opposed to my fly-by-the-seat-of-my-pants method)
	10:26pm coelacanth∅: ↳ Sam Segal @10:25 probably so.
	🥁 10:29pm WR: ↳ Song: "Working Days" by "Sundays & Cybele" sundaysandcybele.bandcamp.com... new to me, thank you. Actually, probably 75% of what you play is new to me, so should say, "new to me and gonna find more and listen to them more"...
	10:29pm coelacanth∅: truthfully and however possibly erroneous it may be, i've always considered boiled eggs like boiled water. once they're fully cooked that's it, they won't get any more cooked. ...and i personally prefer overdone to underdone in the case of eggs.
	10:29pm Dean: Hard boiled eggs are easy, and J. Kenji López-Alt only complicates matters (which is his MO). Set a pan of water to boil, when it boils set the eggs in, cook for fifteen minutes, then chill them in a bowl of ice. Done. I routinely find JKL-A difficult and pointless. Serious Eats is hit or miss (and I know the niece of Ed Epstein, founder of SE.)
	10:30pm Sam Segal: ↳ coelacanth∅ @10:29 “Once they’re fully coked that’s it” does make sense to me, now that I think about it.
	10:31pm rw: Hey!
	10:31pm rw: I have nothing to add to the egg discussion.
	10:31pm Sam Segal: ↳ Dean @10:29 Dean, now I’m thinking about your extremely straightforward method of baking potatoes, which I still haven’t had the guts to try.
	10:32pm Dean: You cannot lose, Sam. I promise.
	10:32pm Sam Segal: ↳ rw @10:31 That’s okay, rw! Thank you for adding your very presence!
	10:33pm Dean: JKL-A wants to make sure that you believe that cooking is anything but straightforward. Defy him!
	10:34pm Sam Segal: Once the weather cools down, I will try the 500 degree baked potato. Mark my words.
	10:34pm doctorjazz: Hi Sam and Equestrians!
	10:34pm coelacanth∅: ↳ rw @10:31 obviously YOU DO. we have ways of making you talk
	10:35pm Sam Segal: Good evening, Doctor J!
	10:37pm rw: I do not and you can’t make me.
	10:39pm coelacanth∅: my potato method is VERY complicated. i rinse it, rubbing off any eyes or sprouts, cut off any green or rotten spots, poke it 6-10 times with a knife, put it on the center rack, turn heat onto anywhere between 350-420 degrees f, check on it now & then.
	10:39pm doctorjazz: I love coating potatoes with olive oil and salt, then baking or grilling until done (a thermometer measures them around 210 degrees F). I can't imagine them being any better...
	10:40pm Dean: Good lord, coelacanth∅, that's impossible.
	10:41pm Sam Segal: ↳ doctorjazz @10:39 A grilled potato! I’m not sure if I’ve ever had one. I love the sound of it.
	10:41pm still b/p: Well, I ain't gonna try or rethink, but it would be interesting to see/taste if there's any difference if I did something other than putting the eggs in right after putting the water on the burner, letting them stay in the eventual boil for a few minutes, and giving an immediate cold rinse. The happy e-z peel of the shell is experienced at least 75% of the time. Approximation of a line I heard in a 30s or 40s movie: A diner waitress says, "I've met some hard characters, but you, you're ten minutes." Meanwhile in spudville... I just et a nice baked russet.
	10:41pm doctorjazz: ↳ Sam Segal @10:41 It's soooooooooo good!
	10:42pm Dean: Grilled potatoes and potatoes protected from the ash, etc., stuffed into the hot coals: yes, superb.
	10:42pm Sam Segal: ↳ still b/p @10:41 Hahaha that movie line is perfect.
	10:42pm coelacanth∅: ↳ Dean @10:40 it's really only for mathematically-minded scientists.
	10:46pm coelacanth∅: (but really you can probably get away with poking it only once or twice; and if you got a potato in a restaurant you'd eat all those toxic green parts and toxic eyes...so you don't really have to bother with that either. - and if you're a fool that doesn't eat the skin, you don't even need to rinse it.)
	10:47pm northguineahills: it's still the transmission shop w/ the same name!!! (sign is different). we got some legacy transmission!
	10:48pm northguineahills: ↳ headcleaner @9:41 beat me to it!
	10:48pm doctorjazz: ↳ coelacanth∅ @10:46 Skin is delicious, always eat it! (It crisps up some when you grill it).
	10:48pm northguineahills: ↳ headcleaner @9:41 (you peaked)
	10:49pm Sam Segal: NGH! Thank you for your service to the IYLYH community, regardless.
	10:49pm northguineahills: ↳ headcleaner @10:02 not to be confused w/ 'speed-e-mart' (shelbyville's own)
	10:50pm rw: Alright. I'm going to try grilling potatoes. I love cooking outside.
	10:50pm doctorjazz: ↳ Song: "Light of My Life" by "Uno Lady" Accapella, lovely!
	10:51pm rw: Plus I trust doctorjazz implicitly
	10:51pm coelacanth∅: ↳ doctorjazz @10:48 yes! i like a crunchy/crispy skin. but i try to compromise between what i like (say, cooking it at 500 for a really crispy skin and fluffy inside) and a slightly less carcinogenic version! so i usually cook at ~365 degrees then up high for just a few minutes at the end.
	10:53pm chresti: Hi Sam horse show! Listening while my horse is in the shower
	10:54pm coelacanth∅: ↳ rw @10:51 i need to get a grill. i have a deck, it seems silly; but i don't eat meat except fish, and salmon is difficult on a grill (without foil, and i won't cook with aluminum) but there are potatoes, corn cooked within the husk, veggie burgers...
	10:55pm coelacanth∅: hi chresti!
	10:56pm doctorjazz: ↳ coelacanth∅ @10:51 Everything's carcinogenic, diabwtogenic, increases cholesterol, causes heartburn, makes your significant other leave, gives you acne...
	10:59pm doctorjazz: ↳ coelacanth∅ @10:54 Grilled salmon, corn, asparagus tonight, was really good (thermometer is key-took off salmon when they reached 127 degrees-youd use a bit lower internal temperature if you went it rare)
	10:59pm coelacanth∅: ↳ doctorjazz @10:56 true enough.
	11:00pm Sam Segal: ↳ chresti @10:53 Those horse showers can take awhile. Glad you landed here, Chresti!
	11:01pm coelacanth∅: ↳ doctorjazz @10:59 you put the salmon directly on the racks? (i eat it almost raw inside so that's not an issue) i've never done it on an open fore except in a cast iron skillet; but it falls apart pretty easily by my experience.
	11:02pm coelacanth∅: (or an open FIRE either)
	11:02pm still b/p: You can lead a horse to hot water...
	11:04pm doctorjazz: Indirect heat-coals (or burners on a gas grill) on 1 side, put the salmon on the other side (no direct heat under it), cover, some oil on the grate helps
	11:06pm doctorjazz: Ok, early Thursday morning (as usual), catch the rest tomorrow. Thanks Sam, night all!
	11:06pm coelacanth∅: ↳ Song: "One Length Hair" by "Mukqs" this boredomsish, except it's all keyboard as boredoms would be a mix of synthesizer and acoustic instruments
	11:07pm rw: Later DrJ!
	11:07pm coelacanth∅: 'night dr j
	11:08pm Sam Segal: Sleep well, Doc!
	11:09pm Sam Segal: ↳ coelacanth∅ @11:06 I can definitely hear the Boredoms sound. Cool thing about Mukqs is that he does all his tracks in single-take live sessions. Very minimal post-production.
	11:10pm coelacanth∅: ↳ Sam Segal @11:09 that's impressive!
	11:17pm northguineahills: really, i step out and miss KM * JSW, and dj sniff... come on!!!
	11:17pm northguineahills: ↳ still b/p @11:02 what if it's hot water music? (somewhat notable hardcore band from g-ville)
	11:18pm northguineahills: ↳ doctorjazz @11:06 night, julius erving!
	11:18pm Jon: Love this PCA❤️
	11:20pm Sam Segal: ↳ northguineahills @11:17 I wish I could run them all back for you, NGH.
	11:21pm northguineahills: ↳ Sam Segal @11:20 there's a cher song for that ;)
	11:21pm Sam Segal: ↳ Jon @11:18 The modern kosmiche heroes we deserve!
	11:37pm Sam Segal: This was recorded in a concrete water tower in suburban Copenhagen.
	🥁 11:42pm Manta: ↳ Sam Segal @11:37 and it sounds great!
	11:43pm northguineahills: ↳ Sam Segal @11:37 roskilde?
	11:44pm Sam Segal: Brønshøj Vandtårn
	11:54pm northguineahills: ↳ Sam Segal @11:44 no wonder scandinavians say danes sound like they are trying to speak swedish w/ a potato in their mouth....
	🥁 11:59pm Manta: thanks for a great show, Sam!
	12:01am northguineahills: thanks, sam!!!
	12:03am coelacanth∅: Thank you Sam tchau
	12:04am northguineahills: back to your paddock, sam! night!
	12:05am rw: Thanks Sam! ‘Night all
	12:52pm doctorjazz: loved the show (even listened again to the parts I heard last night). Bit fan of Rudy Royston-he is on Greenleaf Records, have the last album, will have to pick this one up. Thanks, Sam! (off to the Drummer Stream and Tamar now)

If You Lose Your Horse with Sam Segal: Playlist from August 9, 2023

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