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Colorado, Arizona, Nevada, Washington, Oregon, and Utah Events Thread (pg. 4)
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| mimikish |
| ridiculous that the events have still not been updated. |
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| DaveT |
Tiesto at Haze on April 3
Tiesto at Liquid Pool on April 4 |
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| DaveT |
| Do you post on the same board as my fiance on DI? She always mentions someone from Denver who says they know me from TA. |
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| element-y |
has anyone been to liquid pool yet - not sure if it opened yet or not.
havent been to haze either but heard people like rain over haze. wonder how liquid compares to Tao pool or the others. |
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| omega1n |
| quote: | Originally posted by DaveT
Do you post on the same board as my fiance on DI? She always mentions someone from Denver who says they know me from TA. |
Yep, that's me. Expect a big change in clubbing here as opposed to CA. The good thing is not getting raped with drink prices. :haha: |
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| DaveT |
| lol, drinks aren't expensive in SF either ($7 or $8 vodka-redbull). It's only LA where you get raped w/ drink prices ($10 for same drink at a ghetto place ;P). |
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| pothead |
wondeing if there's any big name djs heading down to vegas during march~ planning my trip to vegas during that period of time...
thanks! |
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| mimikish |
| so can we get someone else to start this thread *AGAIN*. if people send me updates i could make sure it stays active. |
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| mimikish |
Saturday March 6th 2010
Join A&E and Get loose Productions for an experiment in sound... as we bring you a special installment of
ROOTS - Experiments in Sound
Claude Von Stroke Bird Brain Album Tour
Featuring:
Claude Von Stroke (Dirty Bird, Motherbird Agencey, SF)
Justin Martin (Dirty Bird, SF)
Along With
Hipp-e (Roots Denver)
City Hall - 1144 Broadway
21+ 9 pm-2am with Special after hours sets at 2am
ALSO
Special 18+ show @2am!
Join Roots as we take a diversion in Sound and present a special Dubstep/Glitch Showcase!!
Featuring:
Ill-Esha (Glitch Hop Forum,I.G.U, Haunted Audio, Vancouver B.C.)
S.P.E.C.T.R.E (Basslab/ DBS, Denver)
RumbleJunkie (Sub.Mission, Denver)
N.O.M.A.D.S Ground_score & Fetish Dali (Energy Riders)
Bassline, Re Lite, AMOK (OutBreak Crew, Denver)
2 AM
18+ 9pm-5am
MORE DETAILS FORTHCOMING |
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| starboy |
Lemon Chicken:
Ingredients
3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
2 Tbsp lemon zest
1/3 cup lemon juice
2 cloves garlic, crushed
2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
1 teaspoons salt
1 teaspoon black pepper
2-3 Tbsp melted butter
Lemon slices for garnish
Method
1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.
Let rest, covered in foil, for 10 minutes before serving.
4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serves 4-6. Serve alone or with steamed rice |
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| RealRaver |
Kind of late notice...
This Friday.
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