Tag: love

  • Where the Real Food Lives

    Where the Real Food Lives

    There’s a quiet truth you learn if you sit down and listen long enough at a table that isn’t yours. I’m talking about food—the real kind. The kind that doesn’t come with laminated menus, mood lighting, or some Instagram-ready plate presentation designed to be photographed more than eaten. I like food the way it was meant to be cooked. Not dressed up for the American palate, not hollowed out of spice and soul, not twisted into something that feels “safe” for the suburbs. No. I want the unfiltered version. The authentic, in all its greasy, spicy, loud, proud, home-cooked glory.

    So when I get that itch—when I want Thai that actually burns, or birria that makes you sweat and sigh and say something profane under your breath—I don’t walk into a chain restaurant that’s polished its identity clean off. I ignore the neon signs, the catchy slogans, the smiling mascots. I go looking for them. The people who know it best. The ones who were raised with it, who smell a particular spice and remember their grandmother’s hands, who understand that food isn’t a product—it’s inheritance.

    So I ask. I walk up, sometimes awkward, always respectful. Where do you eat when you want the good stuff? And almost without fail, the answer is the same: my mother’s house.

    And listen—if they’re willing to take me? I go. You better believe I go. Because that house, that kitchen, that woman—she’s the final boss of flavor. Her curry will humble you. Her pho will make you question every bowl you’ve ever had. Her dumplings will taste like someone finally told the truth.

    But if that invite isn’t on the table—and it usually isn’t—I ask for the next best thing. The real-deal hole-in-the-wall. The strip-mall treasure with the chipped menu and plastic chairs, where the spice level isn’t adjusted to your comfort, where grandma is still in the back with a ladle in one hand and a cigarette in the other. That place. And when I find it, I sit down, shut up, and eat.

    But I can’t always go out. As it turns out, life is full of dishes that have nothing to do with food. So when I can’t chase it out in the wild, I chase it in my kitchen.

    And when I do, I don’t cut corners. I don’t swap the Sichuan peppercorns for black pepper because it’s easier. I don’t use pre-minced garlic from a jar or ditch the fish sauce because someone on Reddit said it smells weird. I try to cook it their way. Because it’s not mine to change. Because what right do I have to remix someone else’s survival?

    These recipes—their recipes—were forged in kitchens without much to spare. They came out of migration, colonization, desperation, and adaptation. They were stitched together over generations, passed down in pinches and palmfuls, in scents and stories. And here I come, with all my privilege, trying to “improve” it?

    Nah. That’s not what this is.

    Cooking someone else’s food the way they do is my way of showing up with my shoes off and my mouth shut. It’s reverence, not recreation. I don’t want to make it mine. I want to understand it—just a little.

    And in doing so, I find that food is maybe the last honest language we still speak. It tells you who someone is, where they’ve been, what they’ve lost, and what they’ve held onto with white-knuckled grit. You just have to listen.

    So no, I don’t want the watered-down version, the sanitized, culturally bleached, deep-fried-in-mayo, made-for-mass-appeal rendition. I want the dish that was never meant to be sold. I want the one your mom makes on a rainy Tuesday. I want truth.

    And if I’m lucky, I’ll get to sit at that table.

    But if not, I’ll light the burner, open the cookbook, and try to honor it—one clumsy chop, scorched pan, and heartfelt bite at a time.

    Because that’s how you show respect when you can’t speak the language.

    You taste it.

    And you don’t dare change the damn thing.

    By. Kyle Hayes

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  • Grams Not Guesses

    Grams Not Guesses

    So I wanted to cook,

    Not to become a chef. Not to impress anyone.

    I wanted to cook because I loved sweets. I loved good food.

    That pure, unsophisticated craving for something warm, buttery, something you pull out of the oven and burn your tongue on because you just couldn’t wait.

    But there’s a difference between loving food and understanding it.

    Between throwing ingredients together and crafting something worth remembering.

    Everyone wants to skip straight to the fun part. The stirring. The sizzling. The magic.

    But before you set up your mise en place, before the measuring cups hit the counter or the oven light flickers on, there’s one thing I recommend you do first:

    Learn the damn metric system.

    I know, I know.

    Growing up in America, we treated the metric system like some kind of foreign threat—a decimal-based conspiracy from the cold bureaucrats of Europe and Asia.

    Why use grams and milliliters when you could fumble through cups, tablespoons, ounces, and whatever a pint actually is?

    We were proud of our confusion.

    We turned inconsistency into tradition.

    But if you want to cook—and I mean really cook—you’ve got to let that go.

    Because the metric system isn’t about politics.

    It’s about precision.

    A gram is a gram.

    It doesn’t change depending on the weather, your mood, or how aggressively you packed that cup of flour.

    And that level of consistency is everything.

    Ever wonder why that cake turns out dry even though you swear you followed the recipe?

    Why did the sauce split, the bread collapsed, or the texture didn’t feel right?

    It’s probably because you were measuring like a cowboy.

    So here’s what you do.

    Go out and buy a digital scale.

    Not the fancy kind. Just a solid, reliable one.

    Get yourself a digital thermometer while you’re at it.

    Knowing the internal temperature of your roast matters more than what the recipe says 45 minutes in the oven should look like.

    These two tools—simple and affordable—will change the way you cook.

    Not because they make you smarter.

    But because they force you to slow down and pay attention.

    And that’s what cooking really is.

    It’s not chaos. It’s not improvisation.

    It’s control disguised as creativity.

    The freedom to riff, to invent, to push boundaries?

    That comes later.

    First, you need discipline.

    A foundation. A system.

    And it starts with knowing how much 200 grams of flour actually feels like.

    It starts with temperature, timing, and respect for the numbers.

    So yeah, you want to make sweets?

    Great.

    Start with the scale.

    Get your metrics straight.

    Because food is a lot like life.

    It’s better when you stop guessing.

    By Kyle Hayes

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  • Mise en Place and the Mess That Made Me

    Mise en Place and the Mess That Made Me

    When I first started cooking, it was chaos.

    A beautiful, clumsy, borderline dangerous kind of chaos.

    Pots clanged, drawers opened, and knives were in all the wrong places. Every piece of silverware I owned was used, and every pan was dirty. And the recipe?

    I was reading it while I cooked, squinting through steam and panic, trying to figure out the difference between “simmer” and “boil.”

    And still, somehow, the food turned out okay.

    Not great. Not refined.

    But edible.

    Which, given the circumstances, felt like a minor miracle.

    Back then, cooking was survival mixed with ambition.

    A love letter written in all caps with a grease-stained pen.

    But then I learned about mise en place.

    And everything changed.

    Mise en place: “Everything in its place.”

    A phrase you hear in culinary schools whispered like gospel across stainless steel kitchens, tattooed into the souls of anyone who’s ever worked a line.

    But it’s more than just a cooking philosophy—a way of life.

    The Breakdown

    Plan: Read the damn recipe. All of it.

    This isn’t a Choose-Your-Own-Adventure. Know what you’re about to get into.

    Get – Gather your ingredients and your gear.

    Every spoon, every pan, every awkward little measuring cup you’ll inevitably forget if you don’t do this step.

    Prepare – Chop. Measure. Peel.

    Treat each ingredient like it matters because it does.

    Sort —Use small bowls, containers, or whatever you have. Separate your garlic from your ginger, your wet from your dry.

    Place: Lay it all out around your cooking space.

    A clean space is a clear mind. Keep a towel on your shoulder—you’ll need it.

    I know people get tired of hearing this.

    They want the shortcut. The life hack. The TikTok version.

    But I’m gonna keep saying it until it sinks in.

    Because mise en place isn’t just about food.

    It’s about respect—for the process, ingredients, and yourself.

    It saves you time.

    It saves your sanity.

    And yeah, it makes your food better.

    As a nurse, I’ve always set up my cart the same way every shift.

    Same rhythm. Same layout. Same tools, same order.

    It’s not because I’m obsessive—when the heat hits and the pressure’s on, your body remembers what your mind forgets.

    It works in the kitchen, too.

    When I have a big cooking day, I prep the night before.

    I chop. I portion. I lay it all out like I’m about to do surgery.

    And when it’s time to cook, it flows.

    Not without effort—but without panic.

    It becomes a craft, not a scramble.

    So yeah, I’ll keep saying it.

    Take the time.

    Do the work.

    Respect the process.

    Because food isn’t just about flavor—it’s about intention.

    And if you can find clarity in the kitchen, the mess, the heat, and the chaos…

    You can find it everywhere else, too.

    By Kyle J. Hayes

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  • When the Lord Smiles on You (And Brings Soup)

    When the Lord Smiles on You (And Brings Soup)

    I’ve lived in New Mexico for years now. Long enough to know the smell of roasting green chile means autumn and that the line between red and green isn’t just about salsa—it’s about identity. Long enough to pretend I’ve tasted it all.

    But that’s the thing about New Mexico. You never really taste it all.

    This place holds onto its secrets.

    It waits until just the right moment—until your guard is down, until your belly’s empty, and your soul is quiet—

    Then the Lord smiles on you, and someone places a bowl in your hands that changes everything.

    Last year, it was pozole.

    Not the pozole you find at a chain or off some laminated menu.

    This was the real thing.

    Pozole with history. With lineage.

    Pozole, made by my friend’s father-in-law—an old school Mexican, the kind of man who measures time by the slow dance of a simmering pot.

    His skills? Learned not from books or shows or trendy food blogs,

    but from Oaxaca, in the old country.

    Where ingredients are respected, and nothing is wasted.

    Where cooking isn’t a task—it’s an inheritance.

    This man—quiet, steady, always working—has done more than just feed people.

    He’s helped restore and preserve one of Albuquerque’s most beloved spots: El Pinto Restaurant.

    He’s a steward of flavor and tradition who reminds you that real craftsmanship never needs to shout.

    That pozole was a revelation.

    Deep, layered, soulful.

    A bowlful of memory, spice, and heat that reached places no therapy ever has.

    And then, today, the Lord smiled on me again.

    Same friend. Different bowl.

    This time, it was Chicken Caldo.

    No warning.

    No occasion.

    Just the quiet generosity of someone handing you a miracle in a paper bowl.

    Now, if you’ve never had a real caldo de pollo—not the half-hearted version simmered in a rush, but the kind that takes its time—

    let me try, poorly, to explain.

    It’s not just soup.

    It’s comfort liquified.

    Chicken is so tender it gives up.

    Vegetables that still taste like vegetables, not mush.

    And then—the lime.

    That fresh lime, squeezed just right, cuts through the warmth and lifts the flavor.

    Like a prayer whispered into something sacred.

    The taste?

    I won’t pretend I can describe it.

    All I know is that each bite felt like a home I didn’t know I missed.

    I closed my eyes and sat still, and for a few minutes, I was in heaven.

    I still haven’t tried everything New Mexico has to offer.

    Maybe I never will.

    But every now and then, I get lucky.

    And in this place, luck doesn’t come dressed in fine linen or gourmet plating.

    It comes humble, in a shared container,

    from someone who learned to cook in Oaxaca,

    someone who doesn’t care about Michelin stars,

    but who knows that feeding people—truly feeding them—is one of the last honest things we’ve got left.

    So I sit.

    I eat.

    I give thanks.

    And hope the Lord sees fit to smile on me again.

    By Kyle Hayes

  • Memory Is a Beautiful Lie: On Prince, the Midwest, and 1999

    Memory Is a Beautiful Lie: On Prince, the Midwest, and 1999

    Being from the Midwest, Prince holds a special kind of weight.

    It’s not just admiration. It’s proximity.

    Growing up in the Quad Cities, we weren’t Minneapolis, but we were close enough to feel like distant relatives of the revolution. Close enough to claim some of the Minneapolis Sound as our own.

    He was our alien. Our genius. Our mirrorball Messiah who somehow made it okay to be soft and sharp, Black and weird, holy and filthy—all in the same breath.

    And, he came here.

     Prince and The Time came to Palmer Auditorium in Davenport, Iowa—not an arena, not a sold-out stadium tour stop, but a modest venue tucked into the quiet edges of the Midwest.

    And still, it felt monumental.

    It didn’t matter that we weren’t in Minneapolis.

    That moment burned itself into the DNA of our town—our little corner of Iowa suddenly touched by something electric, something eternal.

    Prince, in all his velvet and voltage, bringing The Time with him—funk royalty stepping onto our humble stage. That moment?

    It burned itself into the DNA of our town, our little corner of nowhere suddenly touched by something eternal.

    But for most people, Prince begins and ends with Purple Rain.

    The movie. The myth. The leather and lace. The lake.

    And don’t get me wrong—Purple Rain is iconic.

    But for me, the album that carved itself into my ribs, which made me feel like I belonged to something larger than cornfields and strip malls, was 1999.

    So when I saw 1999 on the list—the so-called 100 Greatest Albums—I felt something like pride.

    That little inward nod.

    Of course, it’s on there.

    But then I listened again.

    And it’s strange how time plays tricks on us.

    I remember it being better.

    I remember it feeling bigger.

    I found myself hurting as the songs played—not because the album was bad, but because it wasn’t what I remembered.

    The synths sounded thinner.

    The hooks felt looped too long.

    And my heart, God help me, broke a little.

    Because this album was supposed to be immaculate.

    It was the soundtrack of preteen confusion, teenage discovery, and those first awkward dances at basement parties and school gyms.

    It was rebellion wrapped in lace, poetry bathed in funk.

    And now?

    Now, it felt like a memory I didn’t ask to revisit.

    But then International Lover came on.

    And there it was.

    That swagger wrapped in silk, that ridiculous, beautiful blend of seduction and performance.

    No one else could have done that song and made you believe every absurd, brilliant line.

    It holds even now—after all these years, after all the losses and gains, after all the changes in the man, the music, and the world.

    It reminded me that 1999 was never supposed to be perfect.

    It was meant to be raw. Daring. Loud. Unapologetic.

    Prince didn’t just make music.

    He made permission.

    Permission to feel too much, love too loudly and blur the lines between sacred and profane.

    So maybe the heartbreak I felt listening to again wasn’t about the album.

    Maybe it was about me.

    About who I was when I first heard it.

    About the places I can’t return to, the people who are no longer here, the dreams that bent but didn’t break.

    Because that’s what 1999 is now—

    It is not just a record but a memorial to a sound.

    To a moment.

    To a boy from the Midwest who believed that a god lived just a few hours north of him in a purple house filled with mirrors and drum machines.

    That may be why it still deserves to be on the list.

    Not because every song holds up.

    But because the feeling does.

    Memory is a beautiful lie.

    But sometimes, the music brings it close enough to touch.

    By Kyle Hayes

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  • The Sound of Something True: On Bob Marley’s Legend

    The Sound of Something True: On Bob Marley’s Legend

    By Kyle J. Hayes

    Since I began this journey through the Greatest Albums of All Time, I’ve never been more excited to write about an album.

    And that sentence feels too small for what I’m about to say.

    Because this—Bob Marley’s Legend—is not just an album.

    It’s a threshold.

    A bridge. A sanctuary.

    A memory you carry in your chest, even when the music isn’t playing.

    I bought it first on cassette.

    Played it until the tape hissed like it was exhaling its last breath.

    Then again on CD, when silver discs felt like the future.

    Later, I spent days—actual days—downloading it piece by piece on Napster, watching the little green bars inch forward like they held salvation.

    Now, I pay for Apple Music just to keep it close.

    Someday, I’ll buy it on vinyl, not just to play it but to frame it and hang it on my wall like a photograph of someone I once loved and never stopped missing.

    I don’t even know where to begin.

    Every song is a sermon.

    Every note feels like it was written for the version of me that still believes music can heal.

    There’s joy in his voice. Resistance.

    Love.

    Rage.

    Truth.

    No Woman, No Cry plays, and I’m no longer in my living room—I’m somewhere deeper, surrounded by people I’ve never met, singing along like we’ve known each other all our lives.

    Redemption Song still feels like a prayer whispered through clenched teeth.

    A man singing not just of freedom but of what it costs to carry hope in a world that demands you bury it.

    I try to sing along.

    And each time, I feel the pain in my throat, in my lungs.

    Not because I’m straining for pitch,

    but because I’m not him.

    Because what he gave us can’t be imitated.

    Only honored.

    Legend is a compilation, sure.

    But it doesn’t feel like one.

    It feels like a conversation.

    A reckoning.

    A quiet reminder that revolution doesn’t always sound like a gunshot—sometimes, it sounds like a man strumming a guitar, smiling through sorrow, telling you that everything’s gonna be all right, even when the world tells you otherwise.

    And that’s what makes this album eternal.

    It doesn’t just live in the past.

    It meets you where you are.

    Wherever that is—joy, heartbreak, exile, return.

    You don’t just listen to Legend.

    You walk with it.

    You let it hold your hand when there’s no one else to reach for.

    So yes, it deserves to be on this list.

    At the very top, if we’re being honest.

    And when I finally hang that vinyl on the wall, it won’t just be decoration.

    It will be an altar.

    To the man.

    To the message.

    To the music that keeps playing long after the last note fades.

    And if you’ve ever needed to feel seen,

    to feel lifted,

    to feel human—

    Bob Marley left a legend just for you.

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  • Homecook, Not Hero

    Homecook, Not Hero

    By Kyle J. Hayes

    I didn’t go to the Culinary Institute of America.

    Never wore crisp whites in some Michelin-starred kitchen, never barked orders across a brigade.

    I didn’t stage in Paris, and no, I never took a sabbatical to harvest sea salt in Portugal or study fermentation under a Zen monk in Kyoto.

    I’m a home cook. First and foremost.

    And that matters.

    Not because it’s lesser.

    But because it’s real.

    My kitchen is not a theater. It’s a workspace.

    It’s where dinner is made after work, mistakes burn on the pan, and the dog waits, hoping something edible hits the floor.

    I’ve taken a few classes in person. Enough to know that ego and sharp blades are a bad combination.

    But most of my knowledge? Most of what I’ve learned about food—about cooking, technique, flavor, and fire—came from TV cooking shows and late-night dives into YouTube videos and blogs written by people who probably never wore a toque.

    And because I’m naturally stubborn, many of those lessons came the hard way.

    The painful way.

    Sliced fingers. Burnt sauces. Broken emulsions.

    Learning, not by reading, but by failing.

    And if you’re here—reading this—you probably want to learn, too.

    Let me do something I wish more people did when I was starting out.

    Let me save you a little pain.

    Start with the Knife

    Get yourself a real chef’s knife.

    Not the overpriced artisan steel you see on Instagram, not the flashy blades that look like they were forged by elves and come with a custom leather sheath. And definitely not the 27-piece Ginzu set some guy in a too-tight polo is selling on an infomercial.

    No.

    What you need is one good knife.

    Something balanced.

    Something you can resharpen, not throw away.

    It doesn’t have to be expensive. It just has to be honest.

    This knife?

    It will be your best friend—and your most significant threat.

    Treat it with respect.

    Learn to Use It

    Don’t worry about speed.

    You’re not auditioning for Top Chef.

    You’re trying to get through dinner without losing a finger.

    Use the internet.

    Watch the pros. Pause, rewind, practice.

    Learn the claw grip, how to hold the blade, how to rock it, not slam it.

    And each time you come away without injury, count it as a win.

    Because cutting yourself doesn’t mean you’re bold or brave.

    It just means you weren’t paying attention.

    Cooking is about focus.

    Precision.

    Rhythm.

    Knife skills aren’t just for looking cool—they’re about control,

    About respecting the ingredients and yourself.

    The Real Education

    In the age we live in, everything you need to know is out there.

    A click away.

    Want to learn how to break down a chicken?

    Roast bone marrow? Build a stock? It’s all waiting for you.

    You don’t need a degree.

    You need curiosity and maybe a willingness to be humbled.

    Cooking is one of the few things that can still remind you daily that you’re not as smart as you think.

    But if you pay attention, listen, and try again and again…

    You get better.

    So, no, I’m not classically trained.

    But I’m trained just the same.

    By the repetition that slowly teaches you how to get it right, burnt toast and cold pan oil, overcooked rice, and underseasoned chicken.

    And if you’re just starting out—welcome.

    Get the knife.

    Keep it sharp.

    And remember: every scar has a story, but it doesn’t have to be yours.

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  • The Ghost of a Drum : On Phil Collins, No Jacket Required, and the Memory of a Missed Song

    The Ghost of a Drum : On Phil Collins, No Jacket Required, and the Memory of a Missed Song

    By Kyle J. Hayes

    There was a flash of excitement.

    That kind of flicker that only comes from nostalgia when it meets recognition.

    I saw No Jacket Required on the list, and my brain did what it always does—it leapt ahead of the facts, filled in the blanks with its own beautiful lies, and whispered, “In the Air Tonight.”

    I could hear it already.

    That low, ominous build.

    The silence before the storm.

    And then—boom-boom boom-boom-boom-boom—the greatest drum fill in the history of emotionally dramatic air drumming.

    I’ve practiced that break. In the car. In the kitchen. At red lights. On the armrest of every couch I’ve ever owned.

    It’s not just sound—it’s release. It’s anger, sadness, power, cool.

    A universal moment of musical catharsis played out in invisible air with invisible sticks.

    And then I looked again.

    And there it wasn’t.

    “In the Air Tonight” is not on No Jacket Required.

    And in that realization, a small part of me sank.

    Not because the album isn’t good—it is.

    It’s damn good.

    But because I’d already emotionally committed to that song, to that moment.

    And now I was sitting with something else entirely.

    But still, we have No Jacket Required.

    And yes, it deserves to be here.

    Because Phil Collins didn’t just make hits—he defined the sound of a decade.

    His fingerprints are all over the ’80s.

    Not just through his work but also through production credits, collaborations, and echoes of his sound showing up in places you didn’t expect but somehow always recognized.

    He made the drums more than a backdrop—they became a presence.

    Gated reverb. That big, cavernous, otherworldly crash that sounded like it was coming from a thousand miles away and yet landed directly in your chest.

    He turned rhythm into drama. Made percussion the story.

    And maybe that’s why I remember the music videos so vividly.

    The lighting. The close-ups. The moments he’d stare directly into the camera with that look—detached but deeply aware, like he knew exactly what he was doing to you.

    Was it MTV? VH1?

    Of course.

    Collins thrived in the era of the visual.

    He knew how to use the medium—not just to sell records but to create myth.

    To make you feel like the man behind the drum kit was carrying a secret.

    And sometimes, when the light hit just right, it felt like he might tell you.

    There are many great Phil Collins albums, and this is undoubtedly one of them.

    No Jacket Required is a snapshot of a man who had perfected his sound and leaned into pop stardom without losing that strange, moody undercurrent that always lingered beneath the surface.

    And even if In the Air Tonight isn’t here,

    he is.

    And maybe—just maybe—another one of his albums will show up on the list.

    The fill may be waiting for me there.

    And when it comes, I’ll be ready.

    Air sticks in hand and Muscle memory intact.

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  • The Day Had to Come: Appetite for Destruction and the Limits of Endurance

    The Day Had to Come: Appetite for Destruction and the Limits of Endurance

    By Kyle J. Hayes

    I knew this day would come.

    Not every album on this list could be a masterpiece. Not every record could shake my soul, move my spirit, or make me rethink everything I knew about music. Everything can’t always be perfect, or great, or even good, for that matter.

    But I never expected this.

    When I saw Appetite for Destruction on the list, my first thought wasn’t intrigue—it was suspicion. Who did they pay to get here? And more importantly, could I get a refund for the time I was about to waste?

    Still, I pressed play.

    And for the next hour, I endured what can only be described as an auditory assault. A grating, unrelenting, screeching sound that drowned out everything else—the guitars, the drums, the songwriting, the legacy of every other hair band that ruled the ’80s. That sound, of course, was the voice of Axl Rose.

    Some call it iconic. I call it unbearable.

    Axl Rose does not sing so much as he wails—a tortured, high-pitched, feline howl that claws its way through every track, turning what might have been decent rock songs into exercises in endurance. At times, it felt less like an album and more like a punishment, which should come with a disclaimer: Warning: prolonged exposure may result in existential questioning of musical taste and life choices.

    And it’s not that Guns N’ Roses isn’t good. They are. Slash is a great guitarist. The band had energy, attitude, and undeniable influence. But the tragedy is that none of that comes through when the most dominant sound on the album is the screeching equivalent of a dying cat.

    And so, I am left with only one wish.

    Whoever was paid to put this album on the list—I hope they hear Axl Rose’s voice in their sleep for eternity.

    Because Appetite for Destruction does not belong here. Not among the greats. Not on this list. Not in a world where other bands from the same era—bands with stronger vocals, deeper songwriting, and actual listenability—exist.

    I came in skeptical. I leave vindicated.

    Now, if you’ll excuse me, I need to cleanse my ears with something else.

  • Does Listening to Superfly Make You Cool?

    Does Listening to Superfly Make You Cool?

    By Kyle J. Hayes

    Some albums sound cool. And then some albums are cool.

    Albums so effortlessly smooth, so drenched in style and swagger, that just pressing play feels like stepping into another world. Albums that don’t just make you nod your head but make you walk differently. Makes you feel different.

    And Superfly?

    Man. Superfly is one of those albums.

    Curtis Mayfield didn’t just create a soundtrack—he created a mood. A statement. A soul-funk symphony that floats, struts, and glides with a kind of self-assuredness that cannot be faked. The grooves are deep, the horns are sharp, and the basslines carry themselves with the quiet confidence of a man who knows exactly who he is and what he’s about.

    And so, the question becomes—does listening to one of the coolest albums ever make you cooler by default?

    I wish it did.

    I wish just spending time with Superfly was enough to give you that Curtis Mayfield grace, that effortless style, that ability to turn the act of being into something cinematic. But cool isn’t just about what you hear—it’s about how you carry it.

    And Superfly carries itself differently than most.

    Because, yes, it’s funky. Yes, it’s soulful. Yes, it moves. But listen closely, and you’ll realize Mayfield wasn’t just making a soundtrack to a blaxploitation film—he was challenging it. At a time when Hollywood was painting drug dealers and hustlers as heroic figures, Mayfield turned the mirror back. Songs like Pusherman and Freddie’s Dead aren’t glorifications but indictments. They’re warnings wrapped in some of the most infectious grooves ever recorded.

    That’s what makes this album deserving of its place on the list.

    Because it’s not just a great soundtrack. It’s not just a collection of songs. It is commentary, art, and a document of its time that still feels as relevant now as it did then.

    So, no, just listening to Superfly won’t make you cool.

    But understanding it? Feeling it? Letting it seep into your bones until you carry yourself with that same quiet confidence, that same unshakable awareness of self?

    That just might.

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