Archive for September, 2010

Rock, Paper, Scissors

Friday, September 10th, 2010

Team Dublin are out of the Secret Wars Euro League.

Drew against London 2-1 the other night, whihc meant 3-3 on aggregate after the home and away legs. The tiebreaker was decided to be a game of ‘rock, paper, scissors’, which London won. So we’re out. Here’s the Dublin piece:

Of course I’m pissed off we’re out of the competition, but it’s compounded by the fact that the reason we’re out is done to nothing of skill or talent or anything the league was set up to celebrate in the first place. Sure, it’s fun, but why not just flip a coin? Maybe it’s not as serious as other leagues, but if this was a sport there’s no way anything would be decided like that.

The reason I didn’t blog about this sooner was that I felt I needed a few days to cool down a bit afterwards and didn’t want to be spouting off a load of angry shite. But I’ve waited a good while and I’m still gutted. After all the work we put into this the last few months, as well as all the friendly games and the tour of Ireland we did seperate to the league itself, I’m pretty pissed off that we get kicked out this way.

I’m sure you’re thinking if Dublin had won the tiebreaker there’d be no such blog post from me. And you’re right, instead it would be one of the London team voicing his distaste at what happened. If I was on a team that ‘won’ this way, I’d feel guilty, I’d gotten through on a chance, not because of skill.

Anyway, I’ve had a great time the last few months on the Dublin team. Met some great artists, got a few nice trips out of it, had heaps of fun and got to make some fucking good art. Best of luck to the London team – they’re a great bunch of artists and did a great piece on the night, check it below.

Eh, roll on 2011…

Phizzfest & GHT002 Launch

Wednesday, September 8th, 2010

!Kaboogie present Ableton Live electronic music production workshop and DJing with Serato workshop. Suitable for all ages.
Friday, 10th September 2010, 4.30 to 7.30 pm. Panama Scouts Hall, Phibsborough, Dublin 7.
Tickets are free but booking recommended.

A-Force and Eomac shall be presenting an Ableton Live workshop, looking at writing beats, using samples and working with live instrumentation. PCP and myself shall be giving a class on Serato Live, focusing on analogue to digital conversion, file formats and beat matching.
Participation from those attending will be strongly encouraged so there’ll be no hanging round at the back with a sour face on ye, come up and give it a go!

For more info and booking tickets:

Then after we’ll be heading to the thing that the flyer above talks about. Which will be deadly. GHT002 is feckin bad man tunes, featuring tunes from A-Force and Eomac, you ‘d be well advised to grab a copy sharp like.

Redshape, Anodyne, Ed Devane, Barry Redsettaz agus mé féin.

Tuesday, September 7th, 2010

Savage Bolognese

Wednesday, September 1st, 2010

Word. OK, so Bolognese is one of those subjects that can begin with mild-mannered discussion and end with hot buckets of abuse being chucked at all concerned (as well as those not even bothered). There’s loads of variants on this, I’ve heard of peoples putting red wine, white wine, milk, cream, etc into it. I’ve heard that yr authentic Italian mama will cook it with the lid on for hours so the bottom layer of it sticks to the base of the pan, creating a crispy section that you spoon over the top of the rest of the sauce.

Everyone’s entitled to their opinion, so here’s my take on things. I’ve worked in a few Italian joints and am one of those extremely annoying types who’ll peep over a chef’s shoulder checkin out the techniques. So, the recipe below is what I do. And to be honest it varies a bit every now and again, there’s a few key parts of it that I believe you really have to do to get the flavour, but give it a blast and make some adjustments to suit yrself. Also, if you cook this the day before you okan on eating it, it’s twice as nice, and it’s fairly handy to make, you can just leave it there really bar the odd stir.

Ingredients (5-6 bellies):

  • 250g pork mince
  • 250g beef mince
  • fresh parsley
  • fresh thyme
  • olive oil
  • 3 medium sized onions
  • 1 medium red chilli (medium heat, the kind of bigger sizes)
  • 4/5 cloves garlic
  • a couple of bay leaves
  • tomato puree
  • 2 tins tomotoes (chopped/plum/whatever)
  • white sugar


  • First things first, put the mincemeat in a bowl with loads of the parsely and thyme all chopped up. Generously season it and let it sit there for about half an hour. The unsealed meat will soak up all the lovely herb flavour, as well as the seasoning. This means really tasty meat once it’s cooked and you should really season yr meat BEFORE it hits a pan/pot/oven. Important!
  • Chop up yr onions and slowly fry them in some oil. Once they’re golden, chop and add the garlic and chilli.
  • Lash in the meat and brown it.
  • Add a few squirts of puree, the bay leaves then after a few minutes of that frying with everything else, chuck in the tinned tomatoes. Let them all come to a nice bubble, add a few pinches of sugar and turn down.
  • Let it simmer for two hours or so, give it the odd stir now and again.
  • Cook some pasta, add to the sauce and keep a bit in reserve to spoon on top.
  • Lash some parmesan and some parsley (if yr so inclined) on top and there ye go.