Tuesday, December 01, 2009

INFRADELPHIA HIGHLIGHT REEL

Created last night. Filmed by Dan, edited by Rob.

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Monday, November 30, 2009

INFRADELPHIA!

Just finished watching the video of our show at Tritone Friday night--what a fun set! A lot of people asked about the meanings behind the songs. Here's the set we played:

Hatred: A tricky, instrumental blues that we usually open with.
$ (pronounced "cash"): A southern rock tune about the miserable northeast.
Moorpark: A country-punk-Beatles song mostly about downward social comparison.
Climber: The first Infrastructure song, Climber is about how people do things they think they should want to do but don't actually want to do, in order to get ahead, from pre-school to the workplace.
Republic: A folk-funk homage to a mostly abandoned mining town Meade and I visited on UP08.
Danny U-Haul: Tribute to our documentarian roadie...Dan Meade.
Misery: The closest we come to a song about feelings.
Cul-de-Sac: entirely about entitlement in America.
Teardown Kings: New tune about people who actively try to derail you.
The Old World: Essentially a song about 116th Street in College Point, Queens. Everybody loves this tune.

Must sleep. I'm excited about more roadshows!

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Monday, August 18, 2008

Philly, Continued: DiNic's Italian BBQ

I was in for quite a surprise today when I walked into Downtown Philly's Reading Market for lunch. When I saw a stall advertising brisket and pulled pork, I figured it was some type of northern, gas-cooked, imitation barbecue. That was going to be good enough for a quick lunch. What I found was something very different: a new-to-me style of barbecue true to both American and Italian American traditions.

Fifteen minutes on line were worth it. Though the meat at DiNic's is definitely gas cooked, it's tender as hell. Stacks of cooked shoulders and brisket line the counter, waiting for the knife. Here, it's not so much the flavor of hickory coals that give the meat its flavor, but the Italian accoutrements. Both beef and pork sandwiches get a splash of a thin "gravy," which had more than a hint of apple cider vinegar. I also had them throw on some of the options. Upon request, the sandwich maker lined my sub roll with slices of sharp provolone. I also got roasted green peppers and "greens" (choice of broccoli rabe or spinach--I always get the rabe). The buttery garlic flavor of the rabe soaked right into the chopped pork shoulder.

I have to wonder if there are other places that serve this kind of BBQ in Philly or if DiNic's is one-of-a-kind.

Speaking of Mid-Atlantic BBQ, the Amtrak magazine clued me in on the Baltimore Pit Beef. If you want to read about that, open Arrive Magazine here and use the TOC to open up to page 66.

Two cameraphone shots of DiNic's Italian pulled pork sub:



I may have to go back tomorrow with my real equipment.

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