Legendary audio engineer (don't call him a producer) and Shellac frontman Steve Albini eschews name-brand technology in the studio, despises digital. He's analog; this is common knowledge, championing the visceral over the virtual. As a stalwart traditionalist, he's as uncompromising in his opinions on music as he is about food. At the end of March, he started (or, as it's been revealed, wifey Heather started) a food blog to chronicle the dishes he serves her, as told in the canon of famed chef Mario Batali. The blog, mariobatalivoice, encapsulates the Albini tenets of good eating: to forgo the use of any extraneous ingredients or instruments and to respect the craft. Hell, he can spin gold out of copper coil; how hard can it be to eyeball olive oil and egg yolk to perfection? He spoke with us to discuss his stance on food, and though he finds no correlation between his cooking process and sound recording, there's something to be said about a man whose treble crunch is as fundamentally simple yet compelling as the culinary craft he's taken on.
What spurred the idea to document everything you cook for Heather on mariobatalivoice?
It came about in a kind of organic way. When I would make her dinner, she'd take a picture of the plate of food and post it on her Facebook account. And then I started adding in the comments section in her photos a description of what I had made her in a kind of mimic of the way Mario Batali would present his food on his TV shows. That's the way I would bring it to her. I would present the food to her and describe it, mimicking Mario Batali's voice. So on her Facebook page, I started using a little HTML tag to close the comments to signify that I was shutting off the Mario Batali voice. So it would be like "bracket slash Mario Batali voice bracket". It was basically an inside joke. I would imitate Mario Batali when I was presenting her the food, and then she started the blog one day. I don't really know why. Just as a place to take pictures of all the food I'd been making her. In almost every way, my wife is responsible for me having a food blog. This gives me an excuse to write a more detailed descriptions of the food I've been making for her.
And you skew more towards Italian foods; is it the Batali influence? What's with all the Italian food?
My heritage is Italian, and most of the foods I had when I was a kid growing up were Italian, so I see food through an Italian food lens. And also, pasta is just really versatile, very quick to prepare. Most of the time, I have to make a meal fairly quickly or, at the very least, I'm making a meal at the end of the day to feed both of us, and I don't want to drag the process out. I also just feel like there's a lot of room to work with pasta; all the different shapes of pasta have different utility. I don't feel like there's anything you couldn't do with pasta. You can make a soup or a dessert or a main course or a salad or almost anything. And I can serve it immediately as opposed to stuff that requires any preparation.
And you don't own any cooking tools; you just eyeball everything?
Yeah, I don't really own any measuring equipment. I suppose somewhere in the bowels of the kitchen there are probably a set of teaspoons or measuring cups that somebody sent me as a Christmas present, but I've never used them.
So since it's all intuitive, how does the sound or sight figure into your cooking?
In the most significant way, when you're cooking something, there are some critical moments. And sometimes those critical moments are audible rather than visual. When a sauce is dried out enough in a pan and it's ready to serve, the sound of the simmering changes. Or if you're frying something, the sound of the frying oil changes as the water leaves, and it starts being done. So you have to be conscious of the way something sounds when you're cooking, but I'll admit, I don't really see much of a parallel between cooking and my professional sound obligations.
You've said that when you record a band, you try to preserve them exactly as they sound; do you apply this type of thinking to your food, with a purity of ingredients?
No, I mean most of my cooking is simple for practical reasons. I would love to do a big, fancy layered terrine or a beautiful presentation of tornadoes of vegetables. I would love to be able to do that, but I don't have the time to prepare a meal like that. Like I said, most of the cooking that I do, and what skills I have in the kitchen, are honed with the idea that I'm making dinner to be served and cooked immediately, so I don't really have any ambitions to have a more complete vocabulary as a cook, because I'm getting the job down right now, and the missus is happy. I'm okay with it, but I recognize my limitations. I realize that I'm not a real cook.
Does Heather cook much? Or is this just your deal?
No, not really. She picks her spots that she makes for family get-togethers. She'll do the macaroni and cheese or green beans and bacon and that kind of stuff. And when I'm out of town, she eats worse.
Do you get to cook much on tour?
No, it's almost impossible to cook when I'm on tour. Most of the time we don't have a kitchen available. When we're on tour in the U.S., our tour food regimen is that we just try to either eat at a place that's been recommended by a friend, or at the very least, just avoid fast food. The only times I've had unpleasant experiences with food on tour was when we've broken the "no fast food" rule.
Have you had any memorable experiences with San Francisco's food?
I know I've eaten a couple of really great meals in San Francisco, but off the top of my head, I just can't remember where. San Francisco's such a famous food town, especially the cafe and bar culture and the seafood are legendary.
And you'll be on tour again soon, traveling to Barcelona for Primavera Sound again; what do you think of Spanish food?
Spanish food is great, though I'm not as enamored with Spanish as I am with Italian food, but they're not miles apart. The one thing I've noticed that's odd about Spanish food compared to Italian food is that I actually prefer Spanish olive oil to Italian olive oil. I don't know why; I think there's something about the harvesting or the processing or the timing of the olives, where it seems like Spanish olive oils are slightly less bitter while still being just as substantial as olive tasting. I also really like the jamón ibérico, the cured ham, the raw ham from Spain. It's like prosciutto but it's different; it has a different mouthfeel, a different level of salinity. It's a little bit firmer, a little bit dryer, and I love both of them. I think they're both fantastic. I don't actually prefer the jamón ibérico, but I do like it.