Monthly afternoon hang with the Weird Science crew. Exploring genres of downtempo, synthwave, indie, pop and ? ? ?

 Next WS Party: Feb 06 at Magick City ! check Resident Advisor and our Instagram for infos


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WEIRD SCIENCE With Amourette @ The Lot Radio 01 - 20 - 2022

Pittsburgh based Malzof weaves together ambient, experimental, multi-genre and broken dance rhythms for a blissed out and beat-oriented sonic journey. Approaching the mix, they use a method similar to their VJ style of digital collage, maximalism and synesthetic exploration.

IG: @JMallisArt

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Jamming with Malzof @ The Lot Radio 02 - 04 - 2022

Vacationers’ Exotic Mushroom Amaro

As someone who has never been capable of following a strict recipe, I tend to lean into an intuitive process with most food and beverage.  There’s nothing quite as exhilarating as impulsively adding an extra pinch of herbs or spices in the heat of the moment, and this playful take on an Amaro is no exception.  We shall call this a recipe, but it is more-so a suggestion, as the best Amari come from within. Therefore I urge whomever decides to embark on the path of aromatized spirits to follow their heart, soul, and intuition.

Some notes:
I make my mushroom tincture separately, as I tend to think it's best to test the potency before adding to an entire batch of spirit.  If you decide to sub in a different type of mushroom, I doubt it is quite as important.  For a psychotropic mushroom tincture, I recommend soaking mushrooms in everclear for 7 days and assessing the flavor and potency before adding to amaro at your discretion. 

For the other ingredients, remember that DRIED is superior to fresh.  In the past I have made the mistake of thinking fresh herbs would create a better flavor, but the aromatics are better absorbed into spirits when there is no water to create a barrier between the aromatizers and the liquid being aromatized :)

CARAMELIZED SUGAR! What a pain in the ass to make, but the caramelization is transformative when it comes to seasoning a rich and flavorful spirit.  Timing is everything here, so if you over-do it just DUMP it and start over.  I would love to give you a recipe, but I found a link online that will do a far better job than I can, so here you go! https://bakerbettie.com/how-to-caramelize-sugar/

Ingredients:
Everclear or highest proof neutral grain spirit you can get
Granulated sugar

Ingredient suggestions (DRIED DRIED DRIED!):

Citrus:
lemon peel
grapefruit peel
orange peel
rosehips
buddhas hand

Fungi:
magic mushroom
Reishi mushroom
porcini mushroom
shitaake mushroom
lion's mane mushroom 

Bitter/Root:
Pleurisy root
Hydrangea root
Licorice root
Wormwood
Rhodiola
Ashwagandha
Siberian Ginseng
Burdock
Toasted Birch
Gentian Root

Herb:
Yerba Santa
Makrut lime leaves
Cardamom Pods
Mint 
Rosemary
Lemongrass
Fenugreek
Mugwort
Calendula
Bee Balm

Offbeat:
Food-grade wood chips
Smelt
Charcoal
Coffee beans
Prosciutto 
Hemp seeds
..whatever the f*** you want..

Take your chosen mixture of dried ingredients and blend with a mortar and pestle.  Put into a large jar and cover completely with everclear.  Hide in a dark place, preferably a dj booth, and check in 1 month.  Aromatics and flavor should be present. 

Take caramelized sugar shards(dark caramelization is preferred) and heat amaro over medium-low heat in a saucepan until sugar dissolves into spirit.  Immediately remove from heat and keep stirring for a minute or so. After cooling, taste and make an educated decision about the aromatics — leave longer? Add more of something? Remove completely and add a couple completely different things? Brighten with a simple syrup of fresh mint or lemon zest?  The choice is yours! Adjust as needed, maybe age a bit longer, and eventually strain through cheesecloth no less than 3 times and bottle.  The longer it bottle-ages the smoother and more integrated the flavors become.  

Now drink up and be merry!

Secret Sauce 04 - Bangy

My inspiration for this mix comes from my languid, tipsy, smiley memories of day parties I have spent under the sun. The sun, which is the source of all life on earth, including the plants and animals whose gifts we eat, is constantly present in my associations around food as well as the rave. There are two kinds of day parties I held in my heart when I made this mix. One is the kind where you are sweating your ass off and meditatively dancing in front of a sound system that some gracious friends lugged to some sweltering outdoor location. The other is the kind where twelve of your favorite people have brought gifts of full tupperware to a destination picnic blanket (or folding table), and it is the longest day of the year (there's probably a body of water nearby).

Like many others, I felt a deep spiritual loss when we were unable to gather and rave when the pandemic began. During those early days of summer 2020, I began to rely on the practice of outdoor meals with my chosen Korean family to give me the extra dose of communal pleasure I needed to make it through. The recipe I chose is less of a recipe, and more of a framework, for my preferred way of executing such an outdoor Korean gui party. Gui is an active, communal dining practice where everyone is cooking, eating, and drinking together and at the same time around the same table. It doesn't have to be outdoors, but I think it's best that way. You will need some kind of apparatus for cooking your food that everyone can sit around. I always use a butane gas camping stove and a separate flat griddle or large cast iron pan. As well, you will need tongs and a pair of kitchen shears for cutting the grilled foods into bite size pieces for everyone to take directly from the grill. I hope my mix will make a good companion for your gui, either as something to listen to while you prep, or while you feast.

Ingredients per 4 people

Things to grill: (any combination of the following totaling at least 3 pounds)
Thick pork belly slices (1/4")
Ribeye or sirloin steaks
Thinly sliced brisket
Beef short rib (cut into thin strips, bone removed)
Thick king oyster mushroom slices (1/4")
Enoki mushrooms torn apart into small bundles.
Raw garlic cloves
Mild peppers
2 heads of red leaf lettuce and/or Korean perilla leaves
1 lb. kimchi or pickles of any kind
4 cups cooked white rice
A bottle of toasted sesame oil
Salt and black pepper
A tub of ssamjang
Soju or other dry spirit

Instructions:

Wash and separate all lettuce and perilla leaves and fan out on a large platter.
Set the table by placing the butane stove and griddle in the center of the dining surface such that everyone can reach it.
Arrange the grillable ingredients and the kimchi on a platter near the grill.

For each individual diner, set out an empty serving plate, a cup of rice, a portion of ssamjang (about 2 tablespoons), and a small shallow dish with 1 tablespoon of sesame oil and a teaspoon each of salt and pepper.
Have the youngest person pour a shot of soju for everyone.

Designate a grill master to cook the grillable ingredients. The grill master should grill the fattiest meat items first so that the pan gets greasy. Cut them into bite size pieces as they approach doneness and deliver fully cooked pieces to each diner's plate.

Once you have some food on your plate, take a lettuce or perilla leaf and place a dollop of rice in the center. Dip your grilled food in the sesame oil/salt/pepper mixture, and then place on top of the rice. Add a piece of kimchi. Add a little smidgen of ssamjang. Wrap all the components into a little bundle with the leaf. Eat the entire bundle in one bite!

Toast and take a shot of soju together.

Rotate grill master whenever they need some time to focus on eating.
Repeat steps 5 - 9 until you're too full and drunk to cook any longer!

Secret Sauce 06 - Hommegranate

ANY018: Lite Drama
he/they
Portland, OR
@litedrama

mixcloud.com/mixed-feelings
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SOMETHING WE SHOULD KNOW ABOUT YOU
I'm a double earth sign

WHAT IS ALWAYS?
community, dancefloors, gem stones, organization, those videos of parents packing lunch, aromatherapy, fog machines, things in bloom

WHEN WOULD YOU NEVER?
If I don't feel like it

TELL ME ABOUT YESTERDAY
Panaderia visit, family brunch, party planning, rainy dog walks, ceramic session, dreamy sleep

ANY018: Lite Drama

Soft, squishy, psychedelic ✨ with special guests Selene (secondnature / SEA) & Mx. Blaire (Boudoir / BOS) & Meridian resident Lychee (NYC).

IG: @selene_________________ @lycheefrut

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Meridian: Selene, Lychee, Mx. Blaire @ The Lot Radio 04 - 23 - 2022

Tonight’s Somersault Mix is brought to us by @maneaterdance 

“kels is a dancer, digger, dj based in brooklyn. she had her musical upbringing in detroit where she eventually started a party and mix series called maneater. she moved to brooklyn in 2019 and brought the party back to its new home at heaven or las vegas in 2021 where we stay being freaky.

‘with the “up wake” mix I decided to dig through some of my techno and techno adjacent records that I feel like I have neglected for the most part since moving to new york and decided to weave in one of my favorite joe claussell 7 inches throughout it for a jarring tease. this mix was made in one shot with two turntables, one rotary mixer, and the mind of an aries in my basement on a rainy afternoon.’ “

We hope you enjoy!🤸🏼‍♂️

Somersault 209 (Kels) “Up Wake”

https://www.lowendtheorists.com/radio-shows/theory-therapy-on-skylab-radio-w-vdme

Back on our favourite station with an hour of ambi RnB (?) in the first hour followed by a guest mix from Miami-based prodcuer and DJ vdme in the second. Some unreleased and forthcoming things in both mixes. Hope you're all doing well.

Skylab - Theory Therapy E17 w/ LET & vdme

A few months late posting this, but here is what got captured from a very magical night into day that I still think about all the time! This is the first two hours of my set, much more craziness was had but the rest will live on in our memories <3 thanks again High+Tight for an incredible party!

Jamming with Malzof @ The Lot Radio 02 - 04 - 2022

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