I wouldn't be BLT / IDM if I didn't love the hell out of BLTs!
Went to the market on Carrer de Valencia and picked up some really amazing beicon, sliced paper thin.I had to trim out some bones, but it was fantastic!I also got a head of lettuce for 1 euro. Barcelona tomatoes are particularly squishy and juicy (which makes them amazing for pan con tomate). On regular wheat bread, I slathered on the allioli (pungent garlic mayo).
Welcome to Facts n' Cheese! It's like Mac n' Cheese, but not! Join me on my awkward trek through cheeses of the world. In each episode, I'm joined by a friend and I make them eat cheese while I spout out all I know about a particular curd conglomeration. Special thanks to Jeff Stockton for designing our logo as well as Ryan Darrenkamp, Lisa Uhlman and Vance Spicer for their beer, house, camera equipment and editing!
Episode 6 features the Farmhouse Cheddar, my baseball loving friend Jeff Excell (from the band Little Naps) and the song "8-Bit Boogie" by mkc.
Lard is used to adhere the quintessential cloth to the rind of cheddar cheese drums.
The yellow-orange coloring in most commercial cheddars is annatto or the fruit of the achiote tree. Kraft cheddar's color is a mix of annatto and oleoresin paprika (a soluble derivative of capsaicin!).
Really awesome record shop by the University of Barcelona!
While I was in Spain, I wrote down all of the songs that I recognized on tv and in restaurants: I'm from Barcelona - "We're from Barcelona" Beyonce - "Halo" The Strokes - "12:51" Blonde Redhead - "23" Broadcast - "I Found the F" The Dø - "On My Shoulders"
Where does she stop? Now you know.8/27/09 - Surfer Blood @ Bruar Falls 8/29/09 - Pulsewave @ the Tank feat Covox, Touchboy & Bud Melvin 8/30/09 - The LAST Pool Party @ Williamsburg Waterfront featuring Grizzly Bear, Beach House & Vega 8/30/09 - Drunken Sufis CD Release @ Cake Shop
Deviled egg breakfast bites (egg whites with a tomato yolk filling and topped with either fuet, roasted potato or bucheron); toast with tomato jam and roasted ailoli (garlic) potatoes.More about Spain!
You can count on me bringing the noise on the dancefloor at Pulsewave!!! I also have my grubby hands on one of these double-disc beauties! I'm really bummed that 2pp is leaving the East coast, but rumors say they will be stirring up some 8bit trouble in Portland, OR this Fall !
"Now, a small announcement for something large. The next Pulsewave [Saturday, August 29th, 2009 at The Tank] will not only host three out-of-towners — Covox, Bud Melvin and Touchboy — along with locals, 8BK-ok, it will additionally be the official party for 8BP100, another landmark release this time produced by 2 Player Productions with 8bitpeoples. The night will begin with a screening of "Reformat the Planet 1.5" and end with layers of breathlessness one may only foolishly consider plotting in advance.
The show and date will concurrently mark the premiere of a minusbaby music video — directed by Asif Siddiky — his "Left" EP and remixes by 6955, 8GB, Balún, The ARE, Rhinostrich, Saskrotch and sylcmyk. More information about the show may be found on the Pulsewave website and keep an eye out for minusbaby.com/left. Feel the events on the horizon! Never die!"
After long touristy strolls, I made snack plates or ¨little bites¨for mom and I. This one has fuet, bucheron, tomatoes tossed in olive oil and pickled green plums.
I was so happy to see Mucky the Ducky transform from a radio DJ in Davis, CA to a fully fledged touring band! My dear college friends came to play a show at the Tank in midtown over the weekend and it was interesting to see organized chaos on stage. Mucky, my friend Sean, used to dumpster dive at school and play the trash as instruments on his radio show. He invited people to come down and take part. On this Fall tour, Mucky invited Jon Bafus (Sholi /Gentleman Surfer), Gareth Ewing and John Brumley.
A highlight was Jon's Casio-like, live drumming out of the gate! It's as if you picked that samba beat and turned up the speed as high as you could. The man is mesmerizing to watch. My favorite moments were towards the end where Mucky made hand signals to bring it down and 3 of them started to harmonize with recorders. John interspersed with random squawky duck calls. And then there was the most beautiful post-rock swell, with Gareth's fingers making the guitar twinkle--at times like Explosions in the Sky.
Welcome to Facts n' Cheese! It's like Mac n' Cheese, but not! Join me on my awkward trek through cheeses of the world. In each episode, I'm joined by a friend and I make them eat cheese while I spout out all I know about a particular curd conglomeration. Special thanks to Jeff Stockton for designing our logo as well as Ryan Darrenkamp, Lisa Uhlman and Vance Spicer for their beer, house, camera equipment and editing!
The name Piedmonte is a contraction of the Italian "Ai piedi del monte", meaning "At the foot of the mountain"
Sage Garlic Cashews 1 package of whole untoasted cashews 1/2 bunch of fresh sage leaves, washed 3 cloves of garlic, chopped 2 tbl of extra virgin olive oil couple dashes of salt
Toast the cashews at 300 degrees until they are warmed through, maybe a shade darker. If you smell the toasted nuts, it's definitely time to take them out! Finely chop the sage and toss with the olive oil, garlic and salt in a bowl. When the cashews are done, toss them in the herb mixture. Let the nuts cool before you give the bowl to an unassuming cameraman...
I am a BIG. FAN. OF. RADISHES. I discovered French breakfast radishes at the Roebling Tea Room. What was so special about raw radishes, toast, sea salt and butter? Not only is it cheap to arrange at home, but it really fills you up! Yesterday, I drizzled some of my leftover Italian parsley pesto over my Balthazar toast and butter. Washed a couple radishes, and VOILA! This morning, I took all of my experimental dips and dressings out for a spin:
Starting on the left, we have sardine paste blended with butter, salt and a dash of lemon juice. More Italian parsley pesto and a paprika vinaigrette with chives. I'm also a huge fan of nachos. Can you tell?
My visiting cousins and I joined our new friend Patrick for a feast of meats! Hill Country is nestled between Broadway and 6th avenue on 26th Street in Manhattan. I vaguely remember seeing it on the Food Network, years ago! You take a ticket into the cafeteria-like "showroom" and have it stamped every time you order something from the food stations. We got the pork ribs, campfire beans, corn pudding (A MUST), mac n' cheese, corn bread, jalapeno cheddar sausage and the moist brisket.
Ok, I thought the brisket at Char #4 was amazing. Try the moist brisket at Hill Country (whopping $22/lb). I pretty much died. I slurped up every bit of that juicy fat. I took the leftovers to work and got made fun of for chomping on my dino-sized pork rib bone like Bam-Bam from the Flintstones.
Yup, you read that right. I melted some Momofuku Milk Bar kimchi Butter and tossed it with my popcorn. Finished the bowl with some salt, pepper and shaved Parmesan cheese (Thanks Lu!).
Ah, Summer. Luckily, Jukebox the Ghost was able to jump on the June 30th Summer in the Square show with The Light Years after their original set was rained out. Right before the music starts, you can tell that I was pushed around a little bit as people were moving up closer to the stage. Harumph! Sadly, my video camera died during their second song. It was a new one and it was dancey goodness! I guess you'll have to catch the dudes (and maybe their Depeche Mode cover) at their Brooklyn show on August 8th with Harvey Danger.
I wouldn't be BLT / IDM if I didn't love the hell out of BLTs!
Went to the market on Carrer de Valencia and picked up some really amazing beicon, sliced paper thin.I had to trim out some bones, but it was fantastic! I also got a head of lettuce for 1 euro. Barcelona tomatoes are particularly squishy and juicy (which makes them amazing for pan con tomate). On regular wheat bread, I slathered on the allioli (pungent garlic mayo).
