what's that tune that seems very deep to me, kinda cold and warm at the same time

"We are all acting in life, but whether we accept it or not, reality does not bend to the films in our minds." - @nocturne_rhc

Release Details:
EP Title - Pas:sage
Release Date - 30/06
Label - Right Hand Corner

Bandcamp link: https://righthandcorner.bandcamp.com/album/pas-sage

Instagram: 
https://www.instagram.com/nocturne_rhc/

TRACK PREMIERE: noc:turne - Acting [Right Hand Corner]

https://eosradio.de/archive/paramida/aug-2021

EOS Radio Paramida 27.08.21

Engrossed #2022-1

A fresh dose of celestial sounds by Lauren Hansom. After spending the better part of her 20s deep diving into dusty crates, Discogs wormholes and narrating dance floors across the globe, Lauren knows a thing or two about weaving oddball selections and creating soundscapes. Amped to have her on the series, we reached out to hear about her upcoming relocation to Amsterdam, a hectic EU festival season in the works, moving into music supervision and things to come.

Full interview with Lauren here: https://oddysee.fm/podcasts/lauren-hansom/

https://soundcloud.com/laurenhansom

Interview

Oddysee 042 | 'Cosmic Wormholes 101' by Lauren Hansom

Nine hours may seem like a lot, but trust us, when it comes to Dresden it's not nearly enough. Once @Manfredas & Ivan Smagghe (@colonelgatito) start, they can't stop. Don't take our word for it, experience it for yourself tonight: https://bit.ly/dresden0324

Live From Opium Club 004: Dresden

www.giegling.net
http://www.residentadvisor.net/record-label.aspx?id=3485


Giegling Mix 05 I Traumprinz - this is not...

I recently played for the first time in Tbilisi, Georgia at Mtkvarze and was invited to play B2B with Zurkin from @vodkast12 at the end of the night. Even though we’d only met earlier in the day, it was an awesome experience and pleasure to play such a variety of music together.

Thank you Zurkin! and Mtkvarze! 

Vodkast Records:

https://www.facebook.com/vodkastrecords/

https://soundcloud.com/vodkast12

Andy Hart B2B Zurkin, Mtkvarze (6 - 10am, 29.04.2018)

Phở

Easy cooking instruction: https://youtu.be/imKjK6fUapc?t=618

Broth:

- 2 kg beef bones , preferably with marrow; cut into 2-inch pieces
- 0.5 kg stewing beef (chuck, brisket, etc), rinsed, cut into 2 big cubes
- 10 cm piece of ginger , peeled and roasted
- 1 large onion , halved and peeled and roasted
- 6 whole star anise roasted
- 4 black cardamon whole (amomum) roasted
- 1 tbs of fennel seeds roasted
- 1 6cm cinnamon stick roasted
- 2 Tablespoons sugar
- fish sauce, salt and pepper to taste

Garnish:

- 500g rice noodles
- 2 bunches scallions , thinly sliced
- 1/2 cup tightly packed fresh cilantro leaves , chopped
- 1/2 cup Asian basil leaves
- 1 cup mung bean sprouts
- 1 large lime , cut into wedges
- 1/2 pound beef (flank, sirloin, filet mignon), trimmed of fat and sliced very thin across the grain
- Hoisin sauce for dipping the meat
- Hot chilies , sliced

Place the beef bones and stewing meat into a large stockpot and add enough water to cover. Bring to a full boil and simmer for 5 minutes. Discard the water and gently rinse the meat and bones. Return the meat and bones to the pot and cover with 2 liters of fresh, cold water. This process will give you a cleaner and clearer broth.

Bring the stock to boil again over high heat and then reduce to a simmer. Allow to simmer for 10 minutes and skim any scum that surfaces.

Roast your spices in a pan on high heat.

Add the remaining broth ingredients, cover and simmer for 6 hours, occasionally skimming any scum that surfaces. Remove the stewing meat and once the meat is cool enough to handle, slice thinly and place in the fridge for later use.

Strain through a fine sieve. Remove any remaining tendon from the bones, slice thinly and set aside in the fridge with the cooked beef.

De-fat the stock by skimming the fat from the surface with a spoon or ladle. (I sometimes use a fat separator to retain as much of the stock as possible.)

Add fish sauce, then the sugar, salt and pepper to taste.

Arrange the cilantro, scallions, bean sprouts, onions, Asian basil, lime wedges, and chillis on a large plate in separate piles. Place the hoisin sauce in small dipping bowls as a condiment for the meat.

Prepare the rice noodles, drain and divide among the bowls.

Just before serving, return the broth to a full boil.

Place the raw sliced onions, the reserved cooked meat and tendon, and the slices of raw beef over the noodles in each bowl.

Carefully ladle the boiling broth over all the ingredients in the serving bowls. The raw beef should be submerged in the broth to cook properly.

Serve immediately, along with the garnish and hoisin sauce.

Inspiration:
https://youtu.be/imKjK6fUapc?t=618
https://gingerandscotch.com/vietnamese-pho-soup-recipe/
https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html

Hangover Cures 11 / Phở

Extract from a 5h back to back at Paradise City festival - 07.06.19

Ateq b2b Molly @ ParadiseCity 06.07.19

Here's a recording from our recent Aniara party at the Kantine. A one hour performance by Dorisburg using a TR-808, Octatrack + Monomachine.

Andy Hart B2B Zurkin, Mtkvarze (6 - 10am, 29.04.2018)

Andy Hart

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