me and my friend were in the kitchen and we disided to make the worst food in all history and make eachother eat it... but there were some rules to the game, you couldnt mix three or more things, and there could only bne a certain amount in the cup. once the other person was done there chaalenge the other could have a drink to sooth there tounge from there gross food. thats it enjoy!
*** OUT NOW *** Beatport: www.beatport.com Toolroom link: www.toolroomrecords.co.uk UK producer duo and main men behind the popular Artizan Music label, Jafar & Maxime Cescau, debut on Toolroom's excellent Leaders of The New School, with this stellar collection of new studio nuggets, under their 'Poussez' alias. Comprising 6 tracks, the 'Pistol Fresh EP' displays Poussez's varied, trademark House style; From the sci-fi deepness of 'Sunday Sunday' and 'Methane Lakes', to the uplifting, soulful vibes of 'Tasty Pickles', via the nu-disco groove of 'Slow Burn', signature track 'Pistol Fresh' or the playful electro warmth of 'Glad I ate her', this is timeless electronic music, delivered with depth, warmth, melodic sensitivity and a tender-tough sensibility that should appeal to a wide range of dancefloors. Poussez have been creating quite the niche for themselves via a steady output of releases on Huddtraxx, Blacksoul, Berwick St, Universal Vibes, Pesto, Hustle, Tonecontrol, Gravitation, Dusttraxx and of course their own Artizan Music. They have been remixed by prolific artists such as Atjazz, Roberto Rodriquez and Nacho Marco whilst collaborating with Demarkus Lewis, Marcus Begg, Rich Medina and more. This EP is a must for all pure house heads and those who favour the deeper quality!
So, n Video mit nem bekloppten Namen^^ Dahinter steckt einfach ein Mix aus verschiedenen Sachen. Sensi Kill mit NeoSura2, BossBasti, SeeYou und MentoFa Bissl mit der VWK im Land der Riesen kloppen Und wie Zitha seinen Stampfer auf Perfekt Meister bekommt.
This is the first remix type thing i've made. This was the first time I have used virtual DJ pro and it's great, I recommend getting it. No copyright intended.
Mango pickles come in a wide variety. One very popular variety is the avakaya pickle, which is very popular in the State of Andhra Pradesh and is exported in large quantities all over..This is how you make it: mango peices are cut with the kernel and the skin intact as shown in the clip.. wash them thoroughly in salt water and air dry them ( indoors, under a fan ). boil about half a kg of ground nut oil or sesme seed oil and turn off the flame / heat and add about 100 to 200 gms of yellow mustard seeds ( fenugreek ) and allow it to cool down to room temerature. mix the masala into a paste in the following ratio: for every 6 kgs of mango peices.. 1 kg or red chilli powder ( pickle variety, guntur ), 1 kg of black mustard seed powder, 1.5 kgs of non iodised salt, and 1.5 kgs of groundnut oil ( other than the one already boiled with fenugreek seeds ) . into this paste of masala, add handfuls of mango peices in a smaller container, and mix thoroughly so that the masala coats the peices; stack these coated peices of mango in a suitable non corrosive ( such as glass, glazed earthenware or food grade polycarbonate containers ) when fully stacked, add about 2 liters of clean water and the cooled oil, close the lid tight and leave to pickle; pickleing wil take about 10 days, but you have to take out the pickes into another container and thoroughly mix them every three days.. when fully pickled, the pickle will have layer of oil floating on top and the mango peices will have shrunk ...
The Invisible Scratch Pickles (Dj Q-bert, Dj Apollo, DJ Disk, and Mix Master Mike) at Dave Paul's Bomb Hip Hop Party, DNA Lounge, San Francisco, 1993. Part 1.
