Sunday, July 19, 2020

K.O.L. Radio Podcast Presents: NYC Boom Bap Mix by Chyll Will

Listen to NYC Boom Bap Mix by Chyll Will on K.O.L. Radio Channel Here (NSFW) (warning: explicit lyrics)

Courtesy of K.O.L. Radio with my Bronx Banter fam Mr. OK Jazz Tokyo based in Japan, I was tasked with collecting and mixing a playlist of New York based/influenced Hip Hop for the folks who missed the boom-bap heavy thumps and sharp kicks that signified a decidedly street motif from the late 80s into the early 2000s (and in some cases beyond).

As you already know, I am a purveyor of Hip Hop; my favorite being from the Golden Era that brought a plethora of styles and influences above and below the radio frequencies of the day which many hail as Hip-Hop at it's most creative before the chains of capitalism forced many acts to either conform to a pointedly and hysterically shallow mainstream focus, or disappear into the ether (or what we commonly know as the "underground").

Which is not to say that the latter cases all had their careers cut short by corporate appropriation of the culture; many of the well-known artists either continue to regularly tour worldwide despite the dearth of mainstream promotion that made them stars in the earlier era, or have evolved to become producers and publishers themselves on a low-key level. Some, like KRS-ONE, Public Enemy and Redman, continue to publish new music regularly to this day, some have even moved into acting and directing, some have moved into other business ventures in or out of the scope of Hip Hop and some... well, some have passed onto to a new plane of existence.  Such is the cycle of life, and it's important to remember the contributions they made to the advancement of the culture.

As for this mix, in the spirit of what is commonly referred to now, (for better or worse) as Old School, I threw together a number of songs that stood out as The Sound of New York when Jazz first asked us (us being myself and Bronx Banter founder Alex Belth) if we could recommend songs that elicited the days of hanging out in Brooklyn up to the mid-90s, the tail end of his remembrance of the era.  So, taking my Cut-Up City experience into mind, I went to work and, with a few adjustments my mix is now on the internet in Japan and beyond. Who would have thunk it?

Tuesday, April 30, 2019

Taster's Cherce Special Edition (c/o Alex Belth's Bronx Banter)

As a special edition to my good friend Alex Belth's blog Bronx Banter's feature section Taster's Cherce, I'm taking a ride up the kitchen isle in order to share a neat recipe that he sort-of made up while doing a little R&D in my apartment kitchen. So, while we wait for the Yankees to start up a new series in Arizona, why don't I talk about an experiment gone right with  pulled pork.

I've always had an interest in cooking cuisine of different sorts, but as some of you may know very well, I'm really picky.  My palate is not expansive enough to allow me the use of the word culinary in any description.  But like many people, I know what I like,  and I make a good effort to seek out well made treats or make what I like really well; I can go on for hours about pizza and burgers, for example.  Yet, as I got older (and fairly recently married), I found myself in a place where I need to impress someone who is almost as picky as I am.  Thus, the experimentation and discovery.  For example, I like pork, but I only used to like pork certain ways (would you believe that though I loved bacon and sausage as a child, I didn't like pepperoni on pizza?), but if you mixed it with something else, it was bound to dry up on my plate if I even dared to make an attempt to eat it.  For me, pulled pork was an accident; the pork chops or pork roast got way-overcooked and turned into a pile of rubber bands when I tried to cut into it. However, with experience (and the advent of YouTube), rubber bands turned into tender, juicy and spicy pork that you could further transform into a variety of tasty dishes. I'm about to share one, so don't laugh... yet.

Pulled Pork a la Chyll

You might need either a pressure cooker or a medium to large pot for this part, plus a foil or tin lasagna pan (at least 10" wide) for the second part

Ingredients -
  • 2lbs pork tenderloin
  • 2 cups water
  • 1/8 cup soy sauce*
  • 1/2 cup cherry pepper relish
  • 1 Tbs Italian seasonings
  • 1 tsp West African hot pepper powder
  • 1/2 cup olive oil
  • 1/2 cup coarse sea salt or adobe*
*If you have high blood pressure, I would eliminate the soy sauce and/or the salt/adobe altogether or try a low-sodium alternative

If you are using a pressure cooker, pour the two cups of water in the bottom of the pot along with the soy sauce, cherry pepper relish, seasonings and hot pepper powder, then stir until everything is mixed. The West African hot pepper powder is very hot; a little goes a long way.  The cherry pepper relish actually has some sweetness to it, so it will balance with the hot pepper

Slather the entire pork tenderloin with olive oil, then cover with the salt or adobe.  Set on a wire rack inside the pressure cooker and seal, set to cook on high for 1 hr.

If you don't have a pressure cooker, you can slow-cook on a stove top by immersing the tenderloin in just enough water to cover in a medium-sized pot (not too much water mind you) after adding the other ingredients to the water (you might have to proportion them based on how much water you put in, but don't go crazy).  Simmer or slow-cook on stove top for up to four hours or until pork is fall-apart tender.

Now, here's the Chyll part:

  • 1 cup horseradish mustard
  • 1 cup steak marinade
  • 2 tbs soy or worcestershire sauce
  • 1/2 tsp West African hot pepper powder
Mix all of these ingredients together in a bowl and set aside until the tenderloin is ready.

Once The Pork Is Tender -
It should be fork-tender enough to rip pull into shreds (pull it apart with your hands or a couple of forks). Set aside the broth in the pot. Place the pulled pork in the lasagna pan so it's spread out in a fairly thin layer.  Liberally glaze the pulled pork with the mix, then place tray in oven preheated to 375 degrees for 1/2 hour.

When half-hour is up, you should notice that the pulled pork is caramelized by the mix and may even have some burnt tips.  Take tray out, pour enough of the broth to cover the entire bottom of the tray, cover with foil and set in oven to cook an additional 10-15 minutes.

This should allow the pork to absorb the spiced fluids so that it isn't too dry. When time's up, allow to stand for five minutes before serving.  You should notice the heat and spice form the first bite.  You can serve it any way you like.

Obviously, it's not traditional (I suppose most people like their pulled pork smothered in barbecue sauce), but it is flavorful to say the least.  You can adjust the ingredients to taste to give it less or more heat or spice, but the principle is really in the method of cooking it. When I made it for dinner recently, I used a pressure cooker and a NuWave infrared oven (which generally cooks faster than a traditional oven), and my choice of marinade was A-1 New York Steakhouse, but to each their own.  You could also go more Carib-style by adding veggies like bell peppers and onions in the oven part of the cooking or others.

But, my method turned out really well several times, so I decided to share it with you for those off days when the world events (or the 2019 Yankees) aren't liable to upset your stomach.  You can make fun of it if you like, or you can give it a culinary shot. From one picky eater to another, Enjoy! >;)

Thursday, January 3, 2019

Bird Box Challenge...So we’re just gonna pretend it’s not stupid?

I hope no one tries to blame Netflix for the Bird Box challenge. At a certain point, it’s personal responsibility. I didn’t even think of wearing a blindfold...not even in my own apartment because I would look stupid to myself, and yet people are wearing blindfolds outside. To wear a blindfold outside is as dangerous as texting while driving.  The movie was not very good, still, Netflix’s only responsibility is to let people know at what age they can watch content not to provide them a safe space, blankets, hot coco, hugs and kisses. And it sucks that companies have to cave and issue warnings. There is a warning I see all the time, blah blah, work of fiction not real, any similarity is coincidental. I have to be grateful for getting so much attention as a kid that I don’t need or want negative attention as an adult. If only a few people can do something like building computers, I’m so impressed, but it doesn’t take talent to be blindfolded unless you can play the piano and have perfect pitch. If I see one of those people, I’m crossing the streets. I take the bus, that’s nightmare enough.

Monday, December 3, 2018

Why I hate fibroids...

Fibroids hold me back, but they are my secrets. I talk about fibroids often but only to those who are listening and people who give a shit. Fibroids are non-cancerous tumors that cause me severe bleeding, extremely long periods, vomiting, moodiness, very achy legs and abdominal pain. I hate fibroids! To me they are like people who come alive during my period to laugh at me and who despise me. Fibroids is like having an enemy who lives with me 24/7. Fibroids cause me pain during my period and when I don't have my period. I even feel pain during sex. I urinate a lot with fibroids because they leave me with little room for liquids. I have thrown away so much including clothes due to blood stains. I get constipated and always worry if my body will forget the art of pooping. With fibroids, I have wanted to spend my life in bed due to the pain and low iron. So to have a UFE scheduled is amazing. I know I will get up wondering why I had this procedure because I will be in pain, but the pain is temporary. After my fibroid research, it is the best way I think there is to shrink the fibroids. If you have fibroids, please share your nightmare here. It isn't the end. Even though this is an embarrassing thing to share, I think many women feel hopeless like I have felt. Not only is it a woman problem, but it's a problem that many people don't understand including women. Fibroid affects everyone differently. Not everyone will feel like they are dying when they have fibroids. Not everyone will jump off their chair at work for fear that they stained the chair. Not everyone goes through a ton of sanitary pads and still feel unclean. Fibroids hold me back. I could be more. I could have better skin. I could smell better if I didn't bleed so much. I could have more money. I could be happier. 

Friday, November 2, 2018

Why I hate blackface on white people...

It's an absolute waste of time to talk to people about blackface who find nothing wrong with it, so let me write to everyone else. I write in the most simple fashion to be understood, so forgive me for my simplicity. My brown skin is God's crayola, so it cannot be replicated. When white people wear blackface, it usually looks like they just put water in charcoal and rub it on their face. My face isn't mud. At least have the decency to wear makeup that is made for black skin. There are black people with dark complexion, but it's beautiful and glowy not some ashy skin. When movies like Watermelon Man were made, there was an effort to get the white skin correctly not just slap on some white powder. Watermelon Man is about a white who wakes up and finds out he is black, and though that's exaggerated, a lot of white people have black in them, and some don't even know it. So to everyone reading this, white people who find blackface okay is bullying me for being born with a skin color that God gave me. But get this, I believe that I will make it to heaven and dance with God for eternity. Why is that important? Living 80 years is a long time, but actually making it to heaven is many black people's dream. God gives us hope. God keeps us alive. We deal with racism all the time, but no one can troll God. Take that...😂🙌❤