Leiko Ikemura, Sven ‘t Jolle, Mai-Thu Perret, Sophie von Hellermann & Sybren Vanoverberghe
by Zofia Ciechowska, image of food by Carlijn Potma
In between chatting about chicken feet and telling Riff Randall the cat to stop meowing, Elliott Frazier of Ringo Deathstarr revealed that he likes a bowl of ramen bone soup and Starflyer 59, a band from his teen years that all his friends hated. When he’s not cooking bones on his BBQ, he’s touring with Ringo Deathstarr promoting their new album, God’s Dream, the band’s first attempt to cut out the middlemen. It’s not a political statement; it’s simply a way of getting by, says Elliott.
‘This bone soup I make for my ramen doesn’t require many ingredients, but it does need a lot of time. There’s this ramen place in Japan that’s run by a crazy rockabilly guy where you sit in silence whilst you eat; even the ordering is automated so you don’t speak. No phones allowed. You must be completely focused on becoming one with your ramen.’
Elliott Frazier’s Bone Soup Ramen
1.5kg of pork, beef or chicken bones
1 softball-sized onion
4 rashers of bacon
salt and pepper
How to make Elliott Frazier’s Bone Soup Ramen
• Roast bones on a charcoal grill with chopped onions until nicely browned.
• Put bones and onions in a stockpot, cover with cold water. There should be 2 inches of water above the bones. Add chopped carrots and bacon bits. Bring to a boil, then simmer for 12 hrs.
• Remove the bones, strain through cheesecloth to get a nice clear broth.
• I always eat my soup with Japanese ramen noodles, bits of meat and some vegetables mixed up in a big bowl.
Ringo Deathstarr play on 3 September at OT301 in Amsterdam. The show is free for Subbacultcha! members.