BARRY BROWN Featuring MISS ANONYMOUS - One Thing I Know

[d***@gmail.com]

Released via Bout It Records 0002

Manchester-based Barry Brown impressed everybody when he dropped "Dat Party Track" back in 2014, with the single going on to receive glowing support from the likes of Trevor Nelson of the BBC, Rinse FM's N-type and many more.

Today his sweeping sound, a fusion of Bass and Trap returns, with the unveiling of his new single "One Thing I Know". Featuring vocalist Anonymous, the track once again displays Barry's unique brand of Bass music, while embracing a sizzling dance-floor production, fitting for summer.

2015 is set to see Barry Brown continue doing what he does best, making music. While he continues to be a respected figure in the underground scene, he's now focusing on further enhancing his growing reputation, and transferring his success into the mainstream.

[Steve Daniels]

On Thu, 6 Aug 2015 11:49:33 -0700 (PDT), against all advice, something

Post by d***@gmail.com
Released via Bout It Records 0002
Manchester-based Barry Brown impressed everybody when he dropped "Dat Party Track" back in 2014, with the single going on to receive glowing support from the likes of Trevor Nelson of the BBC, Rinse FM's N-type and many more.

Bacon Horseradish Potato Salad

Make your 4th of July party food more exciting than the fireworks with
this potato salad made of tender, earthy potatoes tossed with a little
cider vinegar and the white parts of green onions while they're still hot
from boiling. After they're chilled through, they're tossed with the
thinly sliced green parts of the green onions, large amounts of crisp,
crumbled bacon, and a creamy horseradish sauce. Hard-boiled eggs are
optional!

Ingredients

2 pounds small red potatoes, scrubbed and cut into even, bite-sized
pieces
6 green onions, scrubbed, trimmed, and cut into thin slices, white pieces
separated from the green
3 tablespoons apple cider vinegar
12 slices of bacon, fried 'til crisp, drained on paper towel, and
crumbled
4 hard boiled eggs, peeled and roughly chopped (Optional!)
1 cup mayonnaise (or more, to taste)
1 tablespoon to 1/3 cup prepared horseradish, to taste
kosher salt and freshly ground black pepper, to taste
Instructions

Bring a large pot of water to a boil and salt it generously. Add the
potatoes to the water, return to a boil, and lower the heat to maintain a
simmer. Cook the potatoes just until fork tender and drain immediately in
a colander. Let the potatoes stand in a colander to drain for at least 3
minutes, then transfer the still hot potatoes to a large mixing bowl.
Stir in the thinly sliced white parts of the green onions, then drizzle
the apple cider vinegar over the top and gently toss. Cover with plastic
wrap and put in the refrigerator to chill completely before proceeding.

When the potatoes are cold through and through, remove the plastic wrap
and add the crumbled bacon (reserving 2 tablespoons for garnish), chopped
hard-boiled eggs (if using), mayonnaise, 1 tablespoon of the horseradish,
and thinly sliced green parts of the green onions (reserving 2
tablespoons for garnish). Gently toss to combine, taste the salad, adjust
with salt, pepper, and additional horseradish (if needed), stir again to
combine, and adjust as necessary. Cover tightly with plastic wrap or
transfer to an airtight container, and refrigerate for at least 2 hours,
but preferably overnight before serving. Before serving, stir well,
taste, and adjust with additional dressing if needed. Garnish with
reserved bacon and green onions!

Store leftovers in an airtight container in the refrigerator for up to 3
days.