BTR Eatopia

Premiere DateNov 30, 2014
Categories Media Music
00:00 Intro
02:29 This is a True Heart Julia Holter
05:30 Morning Prayer Kieran Hebdan & Steve Reid
11:38 Good Lies The Notwist
16:41 Break
20:15 Flutes Hot Chip
27:09 Murder Weapon Tricky
30:01 We Disappear Jon Hopkins
34:32 Break
39:28 Mr Noah Panda Bear
43:00 Do I wanna Know Artic Monkeys
47:16 Mistakes & Regrets And You Will Kow Us By The Trail Of Dead
50:55 Outro
57:13 Finish

DJ Hanabi
Thanksgiving Happened Edition!

With Thanksgiving in the rearview, we of course want to break it all down for you. Hanabi did his first orphan’s Thanksgiving in Seattle and was forced to live by his wits. We think he did it right in serving up some oxtail stew, scallions and brussels sprouts. Other Hanabi gives his favorite turkey day wine pairing (hint: it’s Beaujolais). He also tells you the right way to make mashed potatoes (hint: you’re doing it wrong). Finally, Insane Dane provides you with a kickass, not-quite kosher stuffing recipe at Dish + Drink!

The Notwist,

Hot Chip,


Oxtail Stew
1/4 cup (maybe more) roux
3-4 pounds oxtails, cut into 3 inch sections
Salt, black pepper and cayenne to taste
1/4 cup oil
1 medium onion chopped
1/2 Medium bell pepper chopped (or 1 poblano pepper
in my case 🙂 )
2 cloves garlic chopped
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon cayenne

Make sure roux is at room temp. Mash and pat dry oxtails. Season to taste. Film a large heavy skillet with oil, add oxtails and brown on medium-high heat stirring frequently. Brown evenly. Add about a 1/2 cup of water to moisten, keep turning meat until fully browned. Stir in onion, bell pepper, garlic, and seasoning. Cook about 1 minute to soften.

Add enough water to cover and bring to a boil. Reduce heat, cover pan and simmer 45 min. Bring to a boil for 1 minute, remove pan from heat and stir in 3 tablespoon roux. Return pan to low medium heat, as liquid bubbles, gradually stir in more roux to taste until liquid is like a thick gravy. Continue simmering over low heat stirring occasional for 2-3 hours. Skim excess fat from liquid. Serve hot over rice or something.

Here’s a link for the roux:

Host Hanabi
Hanabi is a man of two faces, in two places. He's originally from Minneapolis MN. But a wayfarer's spirit and his parents had him seeking solace in the sunnier climes of California. Hanabi currently resides in…