Mike Patton’s “Carne Crude Squarciata Dal Suono Di Sassofono” (Arthur, 2005)

COME ON IN MY KITCHEN

What Mike Patton learned in his days of toil at Benihana’s

Originally published in Arthur No. 16 (May 2005)


Few working vocalists have done as much with their vocal chords as ex-Faith No More frontman Mike Patton. In the years since that Bay Area bizarro rock band’s demise, Patton has built an impressively wide-ranging C. V., including collaborations with jazz composer John Zorn, Japanese noisegod Merzbow and hip-hop concept squad the Handsome Boy Modeling School. His latest projects to see release through Ipecac Recordings, the post-genre label he co-founded and co-owns, are Suspended Animation—a bonkers 30-track tribute to the month of April by his band Fantomas (featuring members of Slayer, Mr. Bungle and Melvins)—and the battle album, General Patton vs The X-ecutioners, featuring turntablists DJ Rob Swift, Grandmaster Roc Raida and DJ Total Eclipse. For his turn in the Arthur kitchen, Patton selected a dish that was featured on his record of futurist recipes Pranzo Oltranzista: Musica da Ravola per Cinque (Banquet Piece for Five Players), released on Zorn’s Tzadik label in 1997. The tracks were instrumental but had sounds associated with cooking and eating—chopping, slicing, chewing, etc.—while the booklet contained recipes. Says Patton, “This is one of my favorites.”


Carne Crude Squarciata Dal Suono Di Sassofono

(tr. “Raw meat torn by saxophone blasts”)

Cubes of beef marinated in rum, cognac and white vermouth are served on a bed of black pepper and snow. Each mouthful is separated by saxophone blasts blown by the eater himself.

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