SHOW ARCHIVE – CULTURE COLLIDE – Level & Tyson

I had a couple too many mezcals during the “Spirits of the World” Culture Collide San Francisco Creative Summit panel and… yadda yadda yadda… I invited Norwegian indie pop band Level & Tyson to come on to the show! Their debut album “Even Faster Still” is a fantastic display of skill and restraint – crafting melodic, layered choruses¬†from quirky walls of guitar and synth. If this band and their album was being promoted in the United States, you’d already know about it.

Once in the studio, the band was as charming and disarming as their music. We talked about their impending trek down to LA. I begged them to stop in Big Sur, and taught them how to order at In n’ Out. We took some time to preview more of the bands playing Culture Collide: Nervous Nellie, Popstrangers, Gossling, The Oaths, Sleep Thieves, Monokino, and Clap Your Hands Say Yeah.

level and tyson

SHOW ARCHIVE: DISCHORD RECORDS

My tribute to Dischord Records. I include bands from across their roster and the last three-plus decades! I tell stories about being grounded and missing some iconic bands! I announce a new Dick of the Week!

Giapra Short Ribs

Based on a traditional Russo Family recipe, I created this easy version for a Giapara-like slow-cooked short rib that should be more palatable to people who couldn’t handle huge chunks of briny green olives. Summer nights in SF call for this kind of thing, but I’m also looking forward to revisiting this in November.

GIAPARA SHORT RIB
3lbs seasoned (S&P) beef short rib, cut into individual servings (6-8)
3-5 Carrots sliced into med thick circles
4-5 Celery sticks, med sliced
1 large onion, big diced
3-5 minced garlic cloves
couple pinches, kosher salt
1-2 TBS canola oil
1 large and 1 small can, fire-roasted crushed tomatoes (28+14oz?)
2-3 tsp dried crushed basil
2 TBS sugar
3 TBS balsamic vinegar
1 2.4oz container of capers, drained and rinsed
ground pepper to taste

– 15-30 min after seasoning, brown the short ribs in a big stove-top pan using the canola oil, removing most of the leftover fat when finished, Moving beef to slow cooker.
– use same pan with leftover fat (1-2 TBS) to sweat onions, carrots, celery, and garlic with a pinch or two of kosher salt. mix, cook til tender and steaming, getting all the browned bits from beef off bottom of the pan. add a little water, if pan gets dry, to deglaze. Pepper to taste.
– once cooked, add celery/onion/carrot/garlic mix to slow cooker with tomatoes (all of cans, liquid included), basil, sugar and vinegar.
– Set slow cooker for 5 hours on high (maybe 8 hours on low?)
– In the last hour, add the capers and give a decent stir/mix. If the stew is looking to too soupy, let it cook for an 30-40 minutes without the top on and that should reduce the liquid.

Hopefully, this leaves you with a nice reminder of one of our family faves!

I’ve also messed around with a chicken giapara recipe baked in the oven using only thighs and adding pancetta. Yum. Maybe I’ll post the soon.