NEW BLOG ADDRESS!

Pardon  us for being remiss but we've switched this site to wordpress.com..... Please come take a peak and start following at currantsystem.wordpress.com

any trouble? Shoot us an email at currntsystem@gmail.com

H*A*M!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

How can we NOT use this track??????   

H*A*M  has been announced as a bonus track on the much anticipated Jay-Z and Kanye West Album "Watch the Throne" which will drop August 8th.  Are you kidding me?!?!?! It's On.  Art Anyone? Text Anyone?  Reach out and touch us, damn!

Pork Loin Blunt w. purple berry jam, torched peaches and watermelon ruins






This experiment helped hone the system a great deal and allowed us to hash out the direct correlations we've been after for 6 months!!!

Here's some of our music analysis:

"This is the Life" by Curren$y

Lyrics of note:
           you break down, you roll up
           double stuffed oreos
           pheasants, under wraps like presents
           Pool sides, and rooftops
           steady paper twisting
           smoke from the bone
           fools get ejected

Mood:   carefree, summertime party, cocky, dangerous, dreamy
Tempo/rhythm: slow bounce,
Texture: squishy, liquid in the base sound, refrain very soft refrain is very soft and smooth, beat is light and crispy, high crystalline piano hook, sweeping piano base
Themes: smoking weed, driving around, picking up girls for a party, being on top of your game

Food Equivalents:
      Texture: (creamy, juicy, crispy, crystalline)
       Flavors: (smokey, sweet, bright/citrus, watermelon, herbal/vegetal)
       Techniques: (en papiote, roulade,stuffed, flambe, grille, slow cooked "under glass")

        Ingredient refference: (oreos, pheasant, bone in)

Rolling Pork Blunts w. Lukas Southard! (mustard greens, dandelion greens, fennel pollen and sea salt)



Nick Butchering the pork loin before brining...

The Dish; overhead view





THIS WEEK'S WORK

http://purple.fr/magazine/s-s-2011-issue-15/0

http://www.youtube.com/watch?v=9p5P4uxJNKA

http://www.peter-owen.com/



Here's what we have put together: From Fashion Designer Jill Lindsey (Purple Fashion Magazine Travel Section article on  Montana) From Pitchfork.com's best new tracks of the week (Curren$y "this is the life) and a Painting from Brooklyn Artist Peter Owen. 

Ingredients:

Mustard Greens
Field Greens
Dandelion Greens
Blackberries
Gooseberries
Heritage Pork Loin
Fennel Pollen
Watermelon
Blueberries
Chives
Ginger Root
Maple Syrup
Spanish Smoked Pimenton

Stay tuned.  We're rolling out on Friday 7/22.

SMITH AND MILLS COLLABORATION

Foo Fighters "Best of You"
http://www.youtube.com/watch?v=h_L4Rixya64

NY Times Monday July 11th "Despite Violence, Mexico Plants hum at Border"
http://www.nytimes.com/2011/07/11/world/americas/11matamoros.html?pagewanted=all

Alexander McQueen "Dress No. 13"  from Metropolitan Museum Savage Beauty Exhibition
http://blog.metmuseum.org/alexandermcqueen/dress-no-13/

Here's What we're looking for

Music:  Texture, Dynamic, Lyric, Rhythm
Art:  Color, Mood, Shape
Article: Region, Theme, language.


Here are our Ingredients:  (assume we have a full spice rack, herb drawer, and french kitchen basics (vinegar, butter, oil, flour, sugar, mirepoix)

Duck Breast
Chorizo
fava beans
rhubarb
sweet corn
blackberries
red bliss potatoes
pickled jalapen
red onion
blood orange
scallions

High Road Pork Shank Recipe and Method

HIGH ROAD PORK SHANK w. golden berries and the sea below

INGREDIENTS:

2 Heritage Pork Shanks, trimmed and trussed

2C Ham Stock

3oz Tomato Paste

3T Rendered face bacon fat

8ea Sicilian white anchovies in oil

8oz Canned sweet corn (and corn water)

3 ea spring garlic, rough chopped

4oz face bacon lardon

10ea golden berries

1C pea tendrils

4oz Unfiltered Sake

2T Unsalted butter

1t fresh pressed olive oil

tt salt and black pepper

EQUIPMENT:

3Qt La Chamba Clay Casserole with lid

Or, any similarly sized unglazed clay vessel with lid

METHOD:

-Fill clay pot half way with water and place in oven to pre-heat

-Pre-heat oven to 350, and heat vessel for 30min.

-Remove Vessel from oven drain water and heat on stop top at medium heat

-Cook Lardon until slightly crisp and reserve

-Season Pork Shanks with salt and black pepper, and sear on all sides, reserve

-Add spring garlic and 1/2 of the sweet corn to vessel, cook until corn is browned and garlic is charred.

-Deglazed with Sake, and reduce au sec

-Add ham stock, lardon and bring to simmer

-Coat pork shanks in tomato paste, and add to vessel

-Cover and place vessel in oven, adjust temperature to 300

-Cook 2 hours 30 minutes or meat begins to pull away from the bone and jus is nicely reduced

-Reserve pork and keep warm, resting before cutting the trussing away.

-Puree the contents of the vessel with sicilian anchovies, butter

-Serve in wide bowl with puree, and remaining sweet corn at the base, Whole shank in the center, and garnish with raw pea tendrils and quartered golden berries, drizzle with fresh pressed olive oil.

April 5th 2011, DMM, Ysabel Lemay, NY Times

"At 84, a City's Last Geisha Defies Time and a 4th Tsunami," NY Times 4/5/2011.

"In the Cool of the Day" Daniel Martin Moore 2011 http://www.danielmartinmoore.com/

"Metamorphose" 2010 Ysabel Lemay, courtesy KiptonArt.com

INGREDIENTS: Minute Steaks, Pork Shank, Chili Lardo, Face Bacon, Skate Wing, Korean White Tuna Sashimi grade, Sicilian White Anchovies, Celeriac, Golden Berries, Rhubarb, Redcress, Tarragon, Thyme, Oregano, Purple Fingerlings, Baby Turnips, Boiled Quail Eggs, Canned Sweet Corn, Acorn Squash, Oyster Mushrooms, Red Finger Peppers, Watermelon Radish, Garlic, Lemon, Ham Stock.

Today's sights are set on 2 appetizers, 2 entrees, and 2 sides, and as always, the menu is inspired by the textures, language, composition and relative moods of the three elements above. This is what's on our collective mind, inescapable, moving, and Curr^nt. Image comes from Amanda Luginbill, online editor and more at KiptonArt.com. I caught up with Daniel Martin Moore this weekend after his performance at Bowery Ballroom, and the relevance and beauty of this morning's article from the NYtimes could not be ignored. So, without further ado...Let's get satisfied!

FOOD FOR THOUGHT......

"In the Cool of the Day": Air, Slow, Rolling, Reverence, Sparse, Earthy, Soul vs. Body, Popular Welfare, Piano Strings, Balance, Solid Chords, Green, Gardens, "feed my sheep", Cool, Daylight, Solitude, Fulfillment, Expectation, Tendon, Negative Space.

"Metamorphose": Water, White, Splash, Berries, Negative space, Explosions, Nature vs. the Unnatural, Speed of Life, Delicate vs. Agressive, Fresh, Billowing, Soft, Floral, Herbal, Tart, Cool, Warm Bursts, Blooming, Wild

"Geisha": Delicate Bones, Silk, Rolling aftershocks/ waves, depth of earth, solitude of the aftermath, life beyond time, "wide open mouth that swallows everything", white make-up, silver hair, sake, uphill, Shamisen strings, #3, washing away, smell of ruin, dust, steel, guardianship, young and old, dance, down home Japan, yakuza ink, "Kamaishi Seashore Song"

MENU

Apps and Sides:

Whitewash of Tuna w. pickled Celeriac, baby turnip, red finger chili

Country Fried Steak through the garden

Mushrooms after Meltdown (oyster mushrooms, chilis, chanterelles, Lardo)

Barbeque Acorn Squash w. yuzu aioli, face bacon brittle, redcress and tendril salad

Duck Tartare w. pickled quail egg, red finger chili, spring onion, and crispy duck skin

ENTREES:

High Road Pork Shank w. mountain berries and the sea below

Geisha Skate Wing w. Rhubard Yakuza and purple potato tatoo

Duck and Cover

Tasted with:

2007 Faust Cab

PHOTOS from 1st experiment. Check back soon for tasting notes, input from DMM, and new source material from Nathan Silver and Kia Davis.