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PP#38 BY GRAND VOYAGE

NTS Apron Show - 29th Nov 2023

Karl Brisseaux returns the studio for a set featuring contemporary and classic gems.

http://www.instagram.com/kbrissy

@kbrissy

Karl Brisseaux @ The Lot Radio 09-15-2024

Attention, voyage dans le temps en approche.

C'est l'histoire d'un mec, piqué par une mouche qui fait toujours mouche. Et pas celle de Mandibules, mais bien celle du French Boogie. C'est l'histoire d'un set à prendre sérieusement au 100ème degré. Il vient de Saint-Ouen, en chair et en galettes. Tula ? 

Ce set à l'apparence monomaniaque est une ode à un son, le sien, symbolique d'une époque qui nous semble bien loin. Cette faille sono-temporelle nous envoie tout droit plus de 40 ans en arrière dans un univers où les paroles sont légères et le groove teeeeeellement lourd.

C'est un rayon de soleil un jour de Novembre. C'est un baiser dans une bagarre. C'est un vent frais dans une vague de chaleur. C'est un verre d'eau dans une orgie. C'est une sieste olympique.

C'est, enfin, le Furie FM sweet sixteen par Tula, que du French Boogie, que du vinyle, que de la patate !

Furie FM 16 - Tula - French Boogie Edition Vinyles

an amalgamation of beats, old and new, crap and less crap, that never made it off my laptop until now !

new beatsicle

09 Justicia en Alquiler (Instrumental)

Astrokid Frequencies Vol.11 - Arabic Lo-Fi Sahara Vibes Packs Part 1

Arabic Lo-Fi Sahara Vibes Pack VOL.5 - Track 17

This jazz/soul/pop mix from @charlottedossantos will take you directly from your morning commute to your next dreamy vacation. No need to hurry up for the next train!

You can find the whole tracklist here:  https://i-d.vice.com/de_de/article/charlotte-dos-santos-music-to-morning-commute

charlotte dos santos: music to... morning commute

This time with a true true hangover cure classic.... Huevos Rancheros!

This is an homage to de schools Café DS, were I this dish has cured a hangover after a gignight very well...
This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.

Ingredients

Salsa

- 2 medium ripe tomatoes, chopped (about 1 ½ cups)
- ¼ cup finely chopped white onion
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice (about 1 medium lime)
- ¼ teaspoon fine-grain sea salt

Refried black beans

- 2 teaspoons extra-virgin olive oil
- ¼ cup finely chopped white onion
- ¼ teaspoon fine-grain sea salt
- 1 teaspoon ground cumin
- 1 can black beans, rinsed and drained, or 1 ½ cups cooked black beans
- ¼ cup water
- Freshly ground black pepper, to taste
- ½ teaspoon lime juice

Everything else

- 1 ½ cups of your favorite red salsa (super easy: Tomatoes, onion, garlic, chili, lemon & coriander)
- 4 teaspoons extra-virgin olive oil, divided
- 4 eggs
- 4 corn tortillas
- ½ cup shredded cheese
- Freshly ground black pepper
- Optional garnishes: Sliced avocado, additional chopped cilantro and/or hot sauce

Instructions

- To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
- To cook the black beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
- Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
- Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
- In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Set aside.
- To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
- Spoon about one-fourth of the salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
- Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.

Ian Simmonds - Swigging Millie (Slop Shop Remix)

Stelian Jvariu