This time we were talking to Shrink FM about his and Bamboo Saucers' NU release for HEADNOD recs,
+lots of headnodding and wonky beats
check their myspace page >>
album is limited edition 100 copies SO HURRY UP gettin one !
*sorry for low mic volume
tracklist as follows >>
Onra - My Comet
Dizz1 - Konotakosuke Yaro
Mweslee - Stai fixe, Pa!
debruit - re-new real
hayzee - mario vs. megaman
kelpe - the blankout agreement
snowman - streetcorner music
eskmo - from the standpoint
joker - output 1-2
rustie - dog mask
1000names - melonball bounce
debruit - purecheck / pointy
wankers united - la moullette encantee
fulgence - rubiscube
debruit - smurfin in the sun
rustie - tar
mochipet - fool (ft. spaceheater)
Shrink FM - Missing Tone
Bamboo Saucer - The North Wind & The Sun
Shrink FM - You Know What (Bamboo Saucer remix)
Shrink FM - You Know What ft. Ljuban
Bamboo Saucer - Skystrike
Shrink FM - Wind Booster ft. Dendrit
Shrink FM - Reason to..
Bamboo Saucer - Skystrike (Shrink FM remix)
Bamboo Saucer - Lastavica ft. Phillypee
Bamboo Saucer - No idea
Felony Flats - Home Delivery
Raffertie - Antisocial (Rekordah Remix)
Parallel Concept - Hi-Fi-Ri-Ot
Nuclear Nomads - Make A Clap
R/D - Space Radio
Gemmy - Grime Baby
Graphic - I Am Metal ft. Beans (Starkey remix)
Darkstar - Lilyliver
Fever Ray - When I Grow Up (Bassnectar remix)
enjoy it ;)
+ OUR SUGGESTION FOR Yr COOKIN' EXPERIANCE FOR TODAY IS >>
Njoke sa krompirom u sosu od pecuraka1 pakovnaje njoki
300-400g pecuraka (sampinjoni)
praziluk ili crni luk
2dl pavlakeso
biber
origano
kari
Vecina njoki se sprema tako sto se stave u hladnu vodu i kuvaju dok ne prokljuca odnosno dok sve njoke ne isplivaju na povrsinu. Ali posto ima vise razlicitih pakovanja bolje proveriti pre upotrebe nacin pripreme datih. Razlika je u principu kad njoke treba ubaciti u vodu, u hladnu ili vec kljucalu. U svakom slucaju bez obzira kako se spremaju kada su gotove procediti ih i isprati hladnom vodom (nikako toplom posto ce onda biti gnjecave, hladna voda im zadrzava oblik) i ostaviti sa strne dok ne dodje red opet na njih.
Za sos je dobro da ima sto vise pecuraka tako da ako zelite moze te uzeti i duplu ili pak neku proizvoljnu meru od preporucene, samo da ne bude manja. Pecurke odvojiti kapice od drskica, ocistiti i iseckati na listice. Zatim u ulju malo proprziti parziluk ( ili crni luk koji je dosta jaci) zatim onda ubaciti pecurke i posoliti ih. Ne treba odmah ubacivati sve zacine, za pocetak je so sasvim dovoljna posto ona na njih reaguje tako da puste dodatni sok. Tek kad su pecurke skoro gotove dodati jos malo soli, biber i origano. U gotove pecurke dodati pavlaku i mesati dok se sve ne sjedini a potom zaciniti sa karijem.
Kada je sve to super smesano ubaciti njoke i smandrljati sve zajdeno. Ostaviti na ringli jos koji minut uz neprekidno mesanje i to je to. Gotov rucak. :)
*Bitno je da napomenuti da pecurke treba spremati u nekom vecem tiganju tipa vok ili serpi koja je dovoljno duboka, posto se sve na kraju ubacuje zajedno pa da ne dodje do drz' ne daj kipi na sve starane i brzo presipaj (gde moze doci do znatnog gubitka sosa i zacina). Bolje i mnogo veca posuda ako nemate prikladnu velicinu nego mala malecka.
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Potato gnocchi with mushroom sauce1 package gnocchi
300-400g mushrooms (button mushrooms)
leek or onion
2dl sour cream
salt
pepper
oregano
curry
Most of the gnocchi is preparing as it is put into cold water and cook until boil or until all the gnocchi emerge to the surface. But since there are several different packages better check before using the method of preparation of given. The difference is in principle inserted when the gnocchi should be put into the water, in cold or boiling. In any case, regardless of how they finished getting ready when the strain them and rinse with cold water (not hot because it will be soggy, cold water retains the shape of them) and leave the side until the row again to them.
The sauce is good to have as many mushrooms so if you want you can take and a double or an arbitrary measure of the recommended, just not to be smaller. Separated from the nose cap from stick, clean and shred the papers. Then in a little oil fry leek (or onion, which is much stronger) and then insert the mushrooms and salt them. You should immediately put in all the spices, to start with salt is sufficient because it reacts to them to let extra juice. Only when the mushrooms almost ready add a little salt, pepper and oregano.When the mushrooms are almost ready add sour cream and mix till all is united and then seasoned with curry.
When it is all super confused put gnocchi in mushroom souce and mix it all together. Leave the burner even a minute with continuous blending and that's it. Lunch is done. :)
*It is important to note that the mushrooms should be prepared in a larger pan like vok or casserole that is deep enough, because all inserted at the end are putes all together so it could be messy if it start to boil or spill out so you must change the casserole (which can cause significant loss of sauce and spices). Better and much larger vessel if you do not have a convenient size than a teeny-tiny one.
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* recipes thanx to Sanja Polovina
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