A Guy Called Gerald - Voodoo Ray (Greg Wilson Edit)

The Beatles - Tomorrow Never Knows (Leftside Wobble Edit)

The peak of my night at Greg Wilson's jammy jam this past Saturday:

Young MC - Know How (Stanton Warriors Remix)

Let's get this party weekend started!!!!!!!

Janis Joplin - What Good Can Drinkin' Do [Live 1962]

The first recorded song by Janis Joplin, she says, "This is a song called 'What Good Can Drinkin' Do', that I wrote one night after drinkin' myself into a stupor...":



What good can drinkin' do, what good can drinkin' do?
Lord, I drink all night but the next day I still feel blue

There's a glass on the table, they say it's gonna ease all my pain,
And there's a glass on the table, they say it's gonna ease all my pain
But I drink it down, an' the next day I feel the same

Gimme whiskey, gimme bourbon, give me gin
Oh, gimme whiskey, give me bourbon, gimme gin
'Cause it don't matter what I'm drinkin',
Lord, as long as it drown this sorrow I'm in.

My man he left me, child, he left me here
Yeah, my good man left me, went away and left me here
Lord, I'm feelin' lowdown, just give me another glass of beer

I start drinking Friday, I start drinking Friday night
Lord, I start drinking Friday, start drinking Friday night
But then I wake up on Sunday, child, there ain't nothin' that's right

What good can drinkin' do, what good can drinkin' do?
Well, I drink all night but the next day I still feel blue!

Live Greg Wilson mix from Alloneword in Brisbane 13.03.10

Awww yeah...this one really, really hits the spot.


ALLONEWORD BRISBANE 13.03.10 (greg wilson live mix) by gregwilson

Blind Melon - Out On The Tiles (Led Zeppelin cover)

One of my favorite Led Zepplin songs, here's a blinding rendition by the super talented Blind Melon.



As I walk down the highway all I do is sing this song,
And a train that's passin' my way helps the rhythm move along.
There is no doubt about the words are clear,
The voice is strong, it's oh so strong.
I'm just a simple guy, I live from day to day.
A ray of sunshine melts my frown and blows my blues away,
There's nothing more that I can say but on a day like today
I pass the time away and walk a quiet mile with you.

*All I need from you is all your love,
All you got to give to me is all your love,
All I need from you is all your love,
All you got to give to me is all your love.

Oooh yeah, ooh yeah, ooh yeah, oh yeah.
I'm so glad I'm living and gonna tell the world I am,
I got me a fine woman and she says that I'm her man,
One thing that I know for sure gonna give her all the loving
Like nobody, nobody, nobody, nobody can.
Standing in the noonday sun trying to flag a ride,
People go and people come, see my rider right by my side,
It's a total disgrace, they set the pace, it must be a race
And the best thing I can do is run.

* Chorus

PSA: Mister Saturday Night Loft Party w/Greg Wilson @ Market Hotel - March 20 (repost)

Just a few more days. You can still get advance tickets for $13.50 here.

The Cure - Close To Me [Closer Mix]

A classic song that was remixed by the once great Paul Oakenfold back in 1990:

T

Ryan Skeen is back at it...in the kitchen...

Via GrubStreet:

After a four-month hiatus, Ryan Skeen, late of Irving Mill, Allen & Delancey, and a famous “Get Me the Fuck Out of NYC” tweet, is back in the kitchen, cooking like a chef possessed. Not that the Café Boulud alum hasn’t always brought passion to his work, but unlike every kitchen he’s ever run before, the new 5 & Diamond in Harlem, where he’s a partner, is a place he can finally call his own. “This is the first restaurant where I haven’t been constrained by any other owners’ concepts of what I should do,” he says, not unlike a man who’s just been released from some sort of culinary Guantanamo Bay.

What this means for the American, Mediterranean-leaning menu is that everything on it, from shrimp-and-grits hush puppies to rabbit-and-ratatouille sausage with spaetzle, is the stuff Skeen likes to eat himself. There is housemade pasta (Tuscan kale and robiola agnolotti), lamb cassoulet, and the burger made from a blend of beef cheek, flap steak, and pork fatback that Skeen perfected at Irving Mill. Skeen plans to open quietly this Thursday through Sunday with the same schedule the following week, and by the time regular hours kick in, there will be breakfast pastries and sandwiches, two tasting menus, and a limited Sunday “family night” menu with dishes for sharing. Skeen’s partners, Lia Sanfilippo and Selene Martinez, are first-time restaurateurs who live in the neighborhood and hope to use the 35-seat former hardware shop as a vehicle for community activism, via cooking classes and other projects. “We don’t want to be just a great restaurant, we want to be a very conscious restaurant,” says Skeen.

5 & Diamond Menu [PDF]

Billy Joel - Scenes From An Italian Restaurant

For a rainy weekend:



A bottle of white, a bottle of red
Perhaps a bottle of rose instead
Get a table near the street
In our old familiar place
You and I face to face

A bottle of red, a bottle of white
It all depends on your appetite
I'll meet you any time you want
In our Italian Restaurant.


Things are okay with me these days
I got a good job, I got a good office
I got a new wife, got a new life
And the family's fine
We lost touch long ago
You lost weight I did not know
You could ever look so nice after
So much time.

Do you remember those days hanging out
At the village green
Engineer boots, leather jackets
And tight blue jeans
You drop a dime in the box
And play a song about New Orleans
Cold beer, hot lights
My sweet romantic teenage nights



Brenda and Eddie were the popular steadies
And the king and the queen of the prom
Riding around with the car top down and the radio on
Nobody looked any finer
Or was more of a hit at the Parkway Diner
We never knew we could want more than that out of life
Sure that Brenda and Eddie would always know how to survive.

Brenda and Eddie were still going steady in the summer of '75
When they decided the marriage would be at the end of July
Everyone said they were crazy
Brenda you know that you're much too lazy
And Eddie could never afford to live that kind of life
But there we were wavin' Brenda and Eddie goodbye.

Well they got an apartment
With deep pile carpets
And a couple of paintings from Sears
A big waterbed
That they bought with the bread
They had saved for a couple of years
They started to fight
When the money got tight
And they just didn't count on the tears

ROCK and ROLL

Well they lived for a while
In a very nice style
But it's always the same in the end
They got a divorce
As a matter of course
And they parted the closest of friends
Then the king and the queen
Went back to the green
But you can never go back there again.

Brenda and Eddie had had it all ready by the summer of '75
From the high to the low to the end of the show for the rest of their lives
Couldn't go back to the greasers
The best they could do was pick up their pieces
We always knew they would both find a way to get by

And that's all I heard about Brenda and Eddie
Can't tell you more cause I told you already
And here we are wavin' Brenda and Eddie goodbye.


Bottle of reds, ooo a bottle of whites
Whatever kind of mood you're in tonight
Meet you anytime you want
In our Italian Restaurant.


---------

and here's a live clip from a concert in Tokey taken place in 2006:

Greg Wilson Radio Show - SHIBUYA FM 10.03.10

SHIBUYA FM 10.03.10 (greg wilson radio show) by gregwilson

From Greg: Recorded when I arrived in Tokyo, somewhat jet-lagged - features current and forthcoming remixes and edits.

A Day in the Life of Marco Pierre White

This is from a few weeks ago, but I thought I'd still share:

January 24, 2010

A life in the day: Marco Pierre White

Marco Pierre White, 48, celebrity chef and restaurateur, dishes out pain and passion

Interview by Deborah Moore

I have no clocks in my house. I don’t wear a watch. I sleep with my curtains open and wake at daylight. I tend to sleep for four hours, then I process my thoughts for the next hour, lying in bed. It’s the most productive time of my day, because no one can get to me, there’s no interference. I have the same three-course breakfast every day — a cigarette, a coffee and a cough. The only place I smoke in my house is in the bathroom.

And I always have a bath, never a shower, because you don’t think in the shower, do you? I like to think. When I step in my bath it tends to be too hot, so I’m paralysed. I sit motionless with a Musetti espresso, just black, smoking.

I live by myself in west London. Mr Ishi, who has been with me for 15 years, drives me everywhere. I can drive, though I’ve never had a lesson. I drive off-road all the time. But let’s be honest, it’s not hard to drive a Range Rover — just a great big bumper car. Basically the Rover is my office.

I hate having a diary. I like my day to unravel naturally. I enjoy running at my speed, finding things to do. Work is my addiction. One of my philosophies in life is not to trust lazy people. They’ll let you down. If I’ve nothing planned I’ll find something. In the kitchen as a boy I was taught: if you haven’t a job, find one. That’s stayed with me.

I’m rarely seen outside my own restaurants, but the other day I had to go to Whitecross Street, near Shoreditch, for the launch of the British Street Food Awards, with the organiser, Richard Johnson. I thought, “I have to dress a bit street,” so I’m in pumps, 501 jeans, a white T-shirt, pinstripe jacket. Very ’70s. I’ve agreed to be a judge. People will enter or be nominated online, then they’ll be shortlisted down, and there’ll be a big cook-off at a live final in September. So I went and did my stuff, because I’m a great fan of street food.

The market there is amazing — every nationality you can think of, and it’s mobbed every day. There’s people cooking Jamaican jerk chicken, paella, spit-roast Italian-style pig, pies, scotch eggs. I liked it, the buzz it gives off. And they were nice to me. I was taught as a boy that it was bad manners to eat in the street — the closest I ever got to street food was in Whitby, with the seafood stalls on the promenade.

I took Richard for a bite to eat at my restaurant Marco at Stamford Bridge for lunch. I had a piece of grilled fish — turbot’s my favourite. I don’t like sauces, to be honest, and I don’t like fuss or too many things on my plate. Just good-quality olive oil, lemon and a few crystals of salt, so as to taste the fish. With creamed potatoes.

My hobbies are shooting driven birds, deerstalking and fishing. I used to have a farm in West Sussex, but after my teenage boys, Luciano and Marco, went to boarding school, I never went there. So I got my boozer in Hampshire, The Yew Tree. It has eight rooms. I rarely stay there — it’s always full — but I’ll take mates down to do a bit of stalking or fishing. My favourite fishery is the Royalty, on the Avon, where I caught my first salmon in England. I prefer to fish in private waters — I’m not pestered then.

Home is my sanctuary. I don’t watch TV, but I read a lot. One of my great loves in life is reading about the great French restaurants, like Madame Prunier’s in Paris, one of the most beautiful in the world at the turn of the last century.

At the moment I’m working on a book on cooking delicious food in a few minutes, and another on my seven-year apprenticeship, which is more of an emotional journey than about the great people I worked with or met. Like walking through the doors of Le Gavroche as a lad for the first time — the effect it has on you. Or the feelings you suffered after a bad day. It’s important for the young to have an insight into a world that can be very harsh. It’s easy to want to throw in the towel, but you’ve got to push through. It was harder 30 years ago. We’d do 100-hour weeks, which was draining.

And there are all my drawings from the dishes I served — say, a dish at Le Gavroche on May 3, 1982. Once I was home I’d write down the recipe and draw the method out. I’m a great believer in romance, and the journey of walking into the most wonderful kitchens in the world and going on to gastronomy is a romantic one, despite its painful moments.

At home I’ll make dishes like braised belly pork with butter beans, or lentils with cotechino sausages. I like peasant food. I haven’t cooked in my restaurants for 10 years now. If there’s a charity dinner, I’ll go and say hi, but I won’t stay.

We’ve now got five Frankie’s restaurants [in partnership with Frankie Dettori) in London — there’s also L’Escargot, the Belvedere, Luciano, the Marco Pierre White steakhouse in the City, and we’ve recently opened another restaurant, Marco Pierre White’s Wheeler’s of St James’s.

No matter what’s happened in my world, and because I work hard, I don’t have a problem falling asleep. I process all I’ve done, people I’ve met, and go out like a light.


Link to article here.

Operation Ivy - Knowledge (Live 1988)

I know that things are getting tougher
When you can't get the top off from the bottom of the barrel.
Wide open road of my future now... It's looking fucking narrow.

All I know is that I don't know
All I know is that I don't know nothing
[x2]

We get told to decide
Just like as if I'm not gonna change my mind.

All I know is that I don't know
All I know is that I don't know nothing
[x2]

Whatcha gonna do with yourself,
Boy better make up your mind.
Whatcha gonna do with yourself boy,
You're running out of time.

This time I got it all figured out

All I know is that I don't know
All I know is that I don't know nothing
[x4]

And that's fine

The Clash - Complete Control (Live in Paris - 02/27/80)

Notorious B.I.G.

Christopher Wallace was gunned down 13 years ago today.

What? Over? Did you say over??

Nothing is over until we decide it is!

John Belushi died 28 years ago today.

PSA: Derrick L. Carter @ Sullivan Room, Saturday, March 13

After beating up everyone senselessly in mid-January, Derrick Carter is back to do it all over again. Nice one.

Get your advance tickets here.

The Ramones - Judy Is a Punk (Demo)

Pies 'N' Thighs Now Open

Via Gothamist:

The long-building wave of food blog hype has at last reached the shore of South 4th Street in Williamsburg, where the new location of southern comfort BBQ restaurant Pies 'N' Thighs finally opened today. You may recall that back in January 2008, the original location in the shadow of the Williamsburg bridge was shut down by the Health Department for such infractions as an improper pork smoker. (Our headline, "Pies 'n' Thighs Goes Tits Up," elicited some "fun" comments.) After more than two years of preparation and speculation, the P&T team has now opened in their new digs, at the corner of Driggs.

The sunny, inviting space has seating in the front room/counter area, plus an additional back room that can accommodate another two dozen guests. (A small outdoor dining area will open in the spring.) Co-owner Sarah Buck was on hand this morning, and gave us the vitals:

* All the bread and baked goods are made in-house in the large basement kitchen.
* Burgers are from the Meat Hook.
* Delivery begins next week.
* New items include a Big Salad for $10, which Buck described as a "big hippie salad." (She was not aware of the famous Seinfeld episode.)
* Also new: Horchata and Morir Sonando, which is like "a Dominican creamsicle."
* Many specials that would come and go at the old place, such as brisket, are now permanent.
* The taco of the week this week is smoked pork with pineapple and cilantro. ($7)
* Beer is on tap now, wine is on the way from Buck's sister in France, who makes Corbières wine.
* The weekend brunch menu is all new.

This is really a swinging time for Southside Williamsburg dining. Across the street, the cocktail/small plates lounge Dram is set to (finally) open this month, in the space formerly occupied by Zak Pelaccio's Chickenbone. Speaking of Pelaccio, his Fatty 'Cue is expected to open this month on South 6th Street, and on South 2nd Street the new sushi restaurant 1 or 8 just opened, promising to deliver "a caliber of sushi heretofore unknown in Williamsburg."

As for Pies 'N' Thighs, the hours are Monday through Friday from 8 a.m. to 11 p.m., weekends 10 a.m. to 4 p.m. If you want to buy a whole pie, that costs $30 and you need to give one day notice. (347-529-6090)

Check out the menu below:























415 South 5th Street
Brooklyn, NY 11211-7446
(347) 282-6005

Pulino's Menu and write-up of Keith McNally

Yeah, I'm coming off a bit of a fanboy, but I'm geniunely excited for Pulino's. Perhaps it's because my roommate cooks in a McNally joint or it's because of my predilection for all things delicious...regardless, Pulino's is now slated for a March 15 opening, starting with breakfast and lunch, with dinner to commence shortly after that.

Grub Street's got pdf's of Pulino's breakfast and lunch menu which you can check out here and here.

Also, here's a sweet article in this week's New York Magazine that profiles Keith McNally and some of the back story related to how Pulino's came about. Link to article here.