Steve Albini Quotes

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.
As a recording engineer - someone who is deeply embroiled in the process of making records every day - you see trends and fads run through the social organization of the population of musicians in the same way that they would run through a high school.
Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.
Cranking the Auto-Tune is so easy to do that there's almost no systemic resistance to trying it. So when someone's stuck for an idea, that's what they do. I mean, to the extent that it's been embraced by an entire idiom of club music and culture.
Harmonics are vibrations a fraction of the length of the vibrating string, which add higher-pitched and more complex content to the notes. With a dull instrument, the harmonics die out, but with a sustaining instrument, the harmonics continue to sound along with the fundamental note.
I feel like bands should be growing, living, functioning entities and to crystallize a band into a single album, and for that to be a touchstone - I understand it from a fan's perspective but I also feel like it's a little bit misleading in terms of the way bands actually function.
I hate 'foodie' because it's cute, like pretty much all diminutives associated with eating. 'Veggies,' 'sammies,' 'parm.' I eat food, and I cook it: it's for eating, preferably with friends, and I don't make a fetish out of it.
I have no problem with bands using participant financing schemes like Kickstarter and such. I've said many times that I think they're part of the new way bands and their audience interact and they can be a fantastic resource, enabling bands to do things essentially in cooperation with their audience. It's pretty amazing, actually.
I learned to cook from my mom. Most of what I ate growing up was Italian cooking.
I think fashion is repulsive. The whole idea that someone else can make clothing that is supposed to be in style and make other people look good is ridiculous. It sickens me to think that there is an industry that plays to the low self-esteem of the general public. I would like the fashion industry to collapse.
If I'm working as an engineer for another band, the responsibility for brilliance pretty much rests on their shoulders. I think I'm pretty good, but I'm not good enough to turn a trout into a sausage, or the other way around.
I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.
I'm not really interested in participating in mainstream culture. Participating in the mainstream music business is, to me, like getting involved in a racket. There's no way you can get involved in a racket and not someway be filthied by it.
In heaven, after antipasti, the first course will be pasta.
In the late '80s and early '90s, there was a slightly retro drum sound that was popular in hip-hop music called the 808 bass drum sound. It was the bass drum sound on the 808 drum machine, and it's very deep and very resonant, and was used as the backbone as a lot of classic hip-hop tracks.
My dad, Frank Addison Albini, was a terrific shot with a rifle and had generally excellent hunting skills. While my dad loved hunting and fishing, he didn't romanticize them. He was filling the freezer, not intellectualizing some caveman impulse or proving his worth as a real man.
My father was an expert hunter, so we ate a lot of wild game when I was growing up in Montana. That helped broaden my palate generally, but I know it informed my distaste for factory farms and unspectacular commercial meat.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.
Shellac was asked to do a recreation of our first album, but we've always been a band that improvised our sets. That's critical to the way that we function on stage. Whatever the mood takes us on stage can vary from night to night with what you feel like playing.
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Steve Albini
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Musician
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22 July, 1962
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