Urb Magazine Presents Keys N Krates // Live Re-Mixing 101
Live Re-Mixing 101 is the the history of hip-hop and dance music getting ripped apart and rebuilt in real time, resulting in one of the most exciting, connective and participatory experiences in live music today.
Comprised of an award-winning DJ, Jr Flo, Matisse on keys and Adam Tune on drums, Keys N Krates have a communal arrangement that allows a manipulative diversity unprecedented in DJ culture.
Showcasing KNK’s party-rock performances, Live Re-Mixing 101 includes their signature deconstructed compositions of:
Mos Def’s Ms. Fat Booty, Tribe Called Quest favorites, The Fugee’s, Fu-Gee-La, Talib’s Get By, Dr. Dre’s, Next Episode, Simian Mobile Disco’s We Are Your Friends and more.
Ceviche is basically a citrus marinated seafood dish from South America. And for some of you that don’t know, the citric acid (lemon/ lime juice) is what pickles or cooks the seafood without heat. In this ceviche I used shrimp, scallops, tomatoes, a red onion, jalapeno, cilantro, limes, lemons, oranges, avocados, salt, pepper, olive oil, chipotle habanero sauce and Clamato. Yes Clamato…
Add lime, orange and lemon juice to diced raw seafood and let cook in the frig for 3 to 7 hours. Add diced veggies with the seafood citric acid mixture and let sit in the frig for another 30 minutes. Now here’s the fun part, if you don’t like it too bitter take some of the juice (lime/ lemon/ orange) out and add more tomatoes, ketchup or even Clamato. If you like it spicy add more diced peppers or hot sauce. You can even have it sweet by adding mango, papaya or even more orange juice, it’s up to you. I just took out a little bit of the juice and added some Clamato, diced avocados, olive oil, salt, pepper, garlic and chipotle habanero sauce for spice.
When I cook I taste the food so much that by the time it’s finished I don’t feel like eating it anymore. This time I was smart and put aside a couple pieces of shrimp and scallops. These are just seasoned and pan seared…
Saute onions, garlic, tomatoes, chiles and spices in a pan with oil.
This little bottle of truffle oil is from a store called La Buona Tavola in Seattle, WA. If you’re in that area you definitely have to stop by, the staff will let you sample just about everything. Truffle is great to use on mac n cheese, steaks, pasta, soups, just about everything.
The cookbook I just got is amazing, pretty much all the dishes in The French Laundry is impossible for the inexperienced cook (me) to prepare. The great thing about the book is it makes you appreciate food more and it shows you how to make garnishes! Even though I’ve got a lot of inspiration from the book, these garlic chips are the first thing I’ve actually tried making from it. You can pretty much put these on anything…
“The unexpected thing about garlic chips is their crispiness, something you don’t normally associate with garlic. Blanching the garlic cloves in milk leaches out some of the bitterness and makes them sweeter. As chips, garlic doesn’t become so forward that you’re living with it for the rest of the night.” – The French Laundry Cookbook
Peel and slice thin
Add to a pot with cold milk and boil
Once the milk starts to boil, blanch in cold water and repeat process. The more you do this the more you’ll take out the bitterness. If I put the chips on fish I’ll blanch about 3-4 times so the garlic won’t over power the delicate taste. On steak or pasta I’ll only blanch twice.
After that let them fry in oil (300F) for about 12 minutes
Yassine’s leaving back to France next week so we decided to show him around DTLA this past Sunday. First we went to Olvera Street and ended up eating some great food and getting a bunch of cool stuff. For those of you that don’t know Olvera Street is in the oldest part of Downtown LA, and is part of the El Pueblo de Los Angeles Historic Monument. It has a bunch of street stands, food spots and is right next to Chinatown and Philippes. Of course Yas got a couple of Lucha Libre masks and we got a blanket and this cool fabric that one of the stores were selling for Dia de los Muertos. I decided to put my Mom’s old sewing machine to use (since I grabbed it from her before she left to the Philippines) and make a pillow case.
I’m hyped, the case turned out so perfect I want to go down there again and get more fabric. If anyone wants one of these pillows let me know and I’ll buy extra material!