Yu Su 191021

A conversation with Charlie Bones (@doyounity), 09/04/21 

First featured on FP012: https://mailchi.mp/b073b586bcbc/future-perfect-5529173

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Full article here: https://mixmag.net/feature/nts-radio-oral-history

Charlie Bones interview

"I love bathing! Be it in the ocean, in a river or in a bath. The Scandinavian and Japanese bath cultures are fascinating. Well-being traditions for centuries! You need to take about one hour to take a bath. I highly recommend using salts. Epsom salt, baking soda, Dead Sea salt, magnesium crystals, make your own mix with 1/2 cup each. My favorite is also a German mix with gemstone powder called Meine Base. You can add some essential oils or dry flowers or herbs. I kill bad colds this way! You can start your bathing session with dry brushing your skin, then a shower, finish it cold if you can and then take a bath until the water gets cold. Put on some candles, have some water to sip and nice drifting music (this mix!) or a guided meditation." Stellar OM Source

Recovery Channel podcast 3: Stellar OM Source

Dre was joined by Amsterdam-based DJ Kaap for this month's show. Expect two hours of ethereal house, techno and deep electronica. Lots of forthcoming De Lichting tracks inside.

Dre w/ Kaap - November 2021

Streaming from Amsterdam's Radio Radio: this is RRFM.NL w/ @cinnaman

RRFM • Visible Spectrum w/ Cinnaman • 11-11-2021

Some of you may have seen Daire, aka DC FSLMAN, pottering around in our Soho store in recent months. Prior to that, you may have also seen him working behind the counter at Dublin’s legendary All City Records. This lovable Irishman is one of our newest team members (welcome, Daire!) and is also the main man behind the excellent First Second Label.

Stretching back as far as 2012, First Second Label has played host to a vast array of talent, such as Ellll, Minimal Violence, Sputnik One, Orlando, and G.E.O Corp to name a few. The label’s most recent release, Step Mode, comes from Dublin-based Glimmerman – be sure to check that out here. Daire is keeping his cards close to his chest for now, but we are told there are some tip-top releases on the horizon which we are already looking forward to checking out.

Daire’s mix is short but very, very sweet. It’s slow, always staying under the 100bpm mark, with all kinds of double-time, bass music, and sludge metal influences thrown in along the way. There’s a full tracklist on offtherecord.net. Enjoy!

Phonica Friends & Family Mix Series 6: Daire (DC FSLMAN)

Efemmera is one third of On Earth, a Toronto base collected with a focus on bringing boundary pushing dance music and with a focus  underrepresented groups and accessible, friendly environments.

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efemmera (on earth) @ The Lot Radio 11 - 26 - 2021

Ciao and welcome to secret sauce presented by Companion Bakes. My name is Miles Mercer. I am an amateur DJ/Italian chef and I am excited to present to you the method behind one of my favorite dishes as well as an hour long mix to listen to while you prepare it for yourself. 

The dish we will be making today is one I have prepared more than any other dish in my life - Bucatini all'Amatriciana. I use the term "method" because this is by no means a recipe in the traditional sense. I have learned how to make this dish through understanding its main few ingredients as well as a lot of trial and error. I encourage you to explore this same kind of experimentation in your journey to understanding this Italian classic. 

Amatriciana is one of the 4 main Roman pasta dishes, the other 3 being Cacio e Pepe, Alla Gricia, and Carbonara.  I like to think of these 4 sauces as a sort of flow chart, starting with Cacio e Pepe at the top consisting of the simple combination of Pecorino Romano and Parmigiano reggiano cheeses as well as black pepper. 

Once we add pork fat into the mix we have All Gricia. You can add egg to that and its Carbonara OR add tomato to make Amatriciana — the dish we are preparing tonight. 

To get started we are going to need a few simple ingredients. 

First off cheese. Pecorino Romano and Parmigiano Reggiano. 

Pork fat. In order of preference Guanciale which is cured pork jowl, Pancetta which is cured pork belly, or slab bacon…you know what that is. They will all get the job done, but the first two will leave you with a more authentic finished product. 

1 - 28 oz can of San Marzano tomatoes. 

Extra virgin olive oil, salt and pepper, and a pound of bucatini.

In terms of quantity of each, I tend to operate on the rules of quarters. 

1/4 pound of pound of pasta, 1/4 pound of pound of pork fat, and 1/4 pound of pound of grated cheese + a quarter can of tomatoes per person. Easy, right? 

To start: Put on a pot of water to boil. Next, take your chosen pork fat and chop it up into very small chunks. 

Once the water is boiling, salt it heavily and put the bucatini in and cook for around 7-8 minutes. While the pasta cooks, add the pork fat to a saucepan with some olive oil on medium-high heat. Cook it until it's fully crispy and the fat is fully rendered. 

What happens next is probably the most important part of the process. When the fat is fully rendered and is so hot that it's just on the brink of smoking, add the tomatoes to the pan. The fat should be so hot that the tomatoes begin to disintegrate on contact with it, creating a sort of caramelizing effect. With the back of a wooden spoon, mash the remaining bits of tomato and let the sauce simmer for a few minutes. 

When the pasta is just shy of al dente, remove it from the heat and with a pair of tongs, lift it from the water into the saucepan. Then, add a ladle of pasta water to the pan as well as a handful of cheese. Combine everything over high until the sauce begins to coat the noodle, about 1 minute. 

Remove from the heat and let set for a couple of minutes before adding to a warmed bowl. Top with fresh ground pepper, dried chili flakes if you like a little kick, as well as much additional grated cheese as you prefer.

There you have it, buon appetito. I could spend the whole evening talking about the magic of La Cucina Italiana, but it's probably time we get to the music...

Secret Sauce 02 - Miles Mercer

A roundup of our favourite albums, mixes and moments of the year. 

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Live recoding of my set from pgh warehouse rave Transit

Live @ Transit 3/11/22

Nous'klaer's May contribution to the ‘Outsiders’ series is a high energy set by Panda Lassow.

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Outsiders: Nous'klaer w/ Panda Lassow @ Kiosk Radio 05.05.2022

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