Cooking with Blahblahblahscience

b3sci exclusive interview: Eliza Doolittle


Eliza Doolittle caught our ears in February with the irresistible UK hit, “Skinny Genes”. Her self-titled debut LP has found itself in heavy rotation here at b3sci HQ and Eliza is currently prepping a US debut and mega year in 2011. We recently caught up to get the 411 on her live cover of Cee Lo Green’s smash “Fuck You“, her Jamie XX collaboration, favorite recipes, Shakespeare and more!

b3sci: When will fans in the States get their next chance to experience Eliza Doolittle in a live setting?

ELIZA: Oooo! Well I’m going to be playing some festivals like SXSW and some others in 2011. And hopefully not long after that I’ll be doing some touring!

b3sci: Your live cover of Cee-Lo Green’s “Fuck You” display’s some incredible musical instincts. How do you do it… what’s your inspiration?

ELIZA: I love performing live so I hope my enjoyment translates and infects everybody watching. I love creating music and when me and my band perform live we try and take the recordings to the next level.

b3sci: On a related note, your voice just seems to find “the pocket” of a great pop melody, has Pop music always been your major vocal influence, or is there a particular style of music that you like to claim the foundation of your soulful delivery?

ELIZA: I loved a lot of different music…growing up, I sang and practiced along to Lauryn Hill, Mariah and Beyonce, really soulful pop vocalists so maybe that’s rubbed off on me but I also love sweet songs like Burt Bacharach music and Beach Boys. And rock like Radiohead, Red Hot Chili Peppers…I don’t know what has directly influenced me.

b3sci: Is there a particular track from your self-titled debut album that you feel especially connected to or proud of as an artist? If so, which and why?

ELIZA: I really love all the tracks …when writing the album I had about 25 finished songs to choose to go on the album and I really loved a lot of them so the ones I put on the album, I really, really love! I think if I had to pick one song I would pick “Rollerblades” as that was the first song I wrote where I really found my own sound for the first time and the rest of the album was based on that sound …so I owe the song a lot!

Eliza Doolittle – Rollerblades

b3sci:Can you shed some light on the happenings behind your connection with Jamie from The XX, and the “Money Box” remix?

ELIZA: I had met The XX a couple of times and am a big fan of their music. I just asked Jamie if he wanted to do a remix and he said yes… so I sent him the parts!

Eliza Doolittle – Money Box (Jamie XX Remix)

b3sci: If you could collaborate with anyone past present or future, who would it be with and why? Keep in mind they wouldn’t need to be a musician, and any sort of artistic collaboration counts.

ELIZA: Hmm, Shakespeare! He is the artistic genius of the entire time we’ve been on this earth!

b3sci: We need to ask you a favorite question of ours… Hypothetical situation, you’re stranded on an island and you can only chose between having with you either 30 songs OR 10 albums! Do you chose to have the albums or songs, and why?

ELIZA: 10 albums definitely because they are pieces of art as a whole album, and I would feel empty without the other songs. Also, an album has 10 songs average on it so that would mean 100 songs!

b3sci: Haha you found the loophole! So what are a few of the albums that you would bring along?

ELIZA: Oooo… Stevie Wonder – Songs in the Key of Life, Steely Dan – Aja, Destiny’s Child – The Writings on the Wall, Beach Boys – Pet Sounds. Just to name a few…

b3sci: What’s your take on the internet and your development as an artist? How would you ideally like to see both your career and your fans affected by the internet and your message moving forward?

ELIZA: Well the internet is a blessing and a curse. Through Twitter etc, I can promote my music and shows but through illegal downloads, I can’t make very much money out of my record. I would love for people to respect the hard work that’s put into making a record and not steal the music but I don’t know if that’s ever going to happen.

b3sci: So what’s your take on the blogosphere? Do you participate?

ELIZA: I have my own blog and I love making it. I love documenting my journey and it’s a great way to interact with my listeners and show them some of my interests other than just music. So you should check it out…

b3sci: Is there something killer that you’re listening to and influenced by at the current moment?

ELIZA: I’m loving Cee Lo Green’s new album The Lady Killer. It’s superb! Love Janelle Monae and The Drums too!

b3sci: What are your general observations about the reception of emerging artists from the UK in the states, and the same vice-versa?

ELIZA: I’m not sure really, I hope people will listen to my music regardless of where I’m from. I hope people will like it!

b3sci: What in your eyes are some of the popular misnomers about pop stars and the music industry among the public?

ELIZA: I think people take being in the public eye way too seriously. People judge very quickly for the smallest things. Sometimes I make a spelling mistake on Twitter and have a bombardment of tweets picking me up on it and making a massive unnecessary fuss. I would love it if people just listened to my music and took me in for that rather than my grammar skills etc! Haha! And I’m sure other singers get the same jip.

b3sci: We LOVE to cook! Give us one of your favorite recipes to try out.

ELIZA: Baked beans on toast is my specialty!

b3sci: Well that’s interesting, might need to try that. We’ve got to ask you, happiness… what in this world of ours does it for you?

ELIZA:Great music, great friends and family! And lots of laughter …That’s all you need.

Read more Eliza Doolittle on b3science HERE

Info on Eliza Doolittle / Purchase her music

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cooking with blahblahblahscience: PIZZA!!! who wants some?

– chop half onion fine. saute in sauce pan with olive oil.
– add 1 can of tomato sauce. pepper and spices to taste. simmer about 10 min on low.
– melt butter in a bowl. add garlic powder to taste.
– preheat oven to 475.
– snatch some crust and brush on the butter.
– add sauce
– cheese
– toppings
– toss in the oven.
– listen to this song.
– cook until cheese is bubbling and beginning to brown.
– done.

new tunes for your cooking enjoyment..
A Camp – Here Are Many Wild Animals
Wetdog – Lower Leg
Jamie T – The Man’s Machine
Alberta Cross – Taking Control
Isa and the Filthy Tongues – New Town Killers

buy songs here


Rating: shredder

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1 glass milk
1 container chocolate syrup

Pour approx. 1.5 to 2 tbsp chocolate syrup into the glass milk. Add/lounge on the syrup according to taste. Stir.

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i’m about to go off on this shit like the whole party was catered.
props to for the recipe!

Tabouleh is a salad like no other. Made with fresh veggies, olive oil and spices, it can be eaten in pita bread, scooped onto pita bread, or traditionally with a fork. In the Middle East, fresh grape leaves are used as a scoop. Tabouleh can be made with a variety of veggies according to taste. You can add carrots, cucumbers, red or green onions. I always suggest to taste as you go along in preparation. Yo can also add romaine lettuce for a fuller salad.
Prep Time: 2 hours, 10 minutes


2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line servicng bowl (optional)

Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

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It’s Memorial Day, I’m Baking Cookies, WHO WANTS IT?


it’s memorial day, i’m baking cookies.


keeping it classic with the original tollhouse recipe. lebron james, for three:


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.




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