Delicate Sounds of Thunder with Pink Floyd.

Delicate Sounds of Thunder with Pink Floyd.

It was 1989 and I was now involved in catering to the many top musicians that played the Toronto venues. On this one catering adventure I was told that Pink Floyd was doing sound checks and stage …rehearsals for the sound track and tour The Delicate Sounds of Thunder at the World Ways air hangar at Pearson Airport for 10 days. They had several 747 Jumbo Jets packed and ready to leapfrog across North America to perform back to back concerts starting in the UK and ending in California. There were three complete sound stages, all with their own crews to set up and have ready as the band Pink Floyd came to that destination.

The practice rehearsals sure were an awesome spectacle but being in an industrial air hangar was over the top deafening. I was feeding all the roadies, sound and light crews and the several band members that toured with the show. I do not recall the amount of wattage being pumped out but my ears were ringing for months after the job. David Gilmore was always fine tuning.

They all went to the Stratford Festivale that I suggested and came back saying how great it was to be able window shop down a main street and not be recognised. They sure did not look like your regular rock stars when out and about. I was told later that they really liked Canada and that most fans were too polite to come forth when they were acknowledged. The bands and the crews were mostly from Britain and had several British type food feeding requests. Lots of carbs to burn lifting and toting all that equipment was required for the staff.

The one meal that I prepared several different times for the band was fish and chips with mushy peas. These guys and gals would eat fish and chips 24/7.

All the backup singers and choreographers would ask me at breakfast if   I would make a batch so they had something to munch on during the long recitals.

I was left with a signed autograph by the bands tour producer manager Wayne Isham reading

“Wayne keep your chips crisp and peas mushy!”

Thanks for everything!

Here is that recipe;

Fish and Chips For the chips:

2 litres vegetable oil with ½ litre of beef tallow. [rendered beef fat]

1 kg potatoes russets or Yukon gold scrubbed with blemishes peeled and cut into large chips.

For the batter:

1 cup plain flour

1 cup IPA beer

2 egg whites, whipped to soft peaks

Salt

4 2o0 gram fresh cut fillets of haddock or cod, pin boned.

Pour all the oil into a deep fry pan or deep fat fryer, and heat to 300 degrees F

Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes.

Remove and let drain.

Mix together the flour and the beer, and then fold in the egg whites.

Turn up the heat of the oil to 350 degrees F.

Dip the fish in Dip the fish into the batter and fry for a few minutes then re-add the chips and fry until golden brown.

About another 3 minutes.

Let drain well on a wire rack.

Mushy Peas This is a fantastic recipe that is so quick and so simple and uses frozen peas.

2 tablespoons virgin olive oil

1 bunch spring onions, chopped

1 handful fresh picked mint leaves

 16 oz. frozen peas

2 tbs butter

Sea salt and freshly ground black pepper

Heat the oil in a pan and add the chopped onions, mint, and peas.

Cover and leave for a few minutes to steam. Mash with a potato masher until smooth and when it’s done gently add in the butter and season to taste.

Enjoy with some fresh Coleslaw, lemon and cider vinegar while listening to Pink Floyd.

Thekitchenman’s B.C