Do you think that, on world’s deepest point of the ocean ruled a death still?
The first sound recordings from the marian trench.
taken from DONAUCD 001 (THE KEY) – IRMIE VESSELSKY – THE KEY
Release by: Donauwalzer Records
Release/catalogue number: DONAUCD 001
Release date: 04.03.2013
Camera: Juergen Berger, Mike Wait
Cut: Juergen Berger
2 tablespoons unsalted butter, 1 garlic clove, 1 sprig fresh thyme, aged balsamic vinegar, 8 slices thinly sliced salami, 4 slices thinly sliced honey ham, 4 slices thinly sliced turkey, fresh mozzarella, sliced 1/4-inch thick (preferably from Lisa’s Italian Deli in Hoboken, New Jersey), 1 handful of arugula, 1 red pepper, seeded and thinly sliced, 2 eggs, 2 slices of thick Tuscan bread, kosher salt and freshly ground black pepper, to taste
1. Place the butter in a small saucepan with 1/4 of the garlic clove and the thyme over medium heat. Cook until the butter has melted, remove from heat, and let sit for 5 minutes before straining, discarding the garlic and thyme.
2. In a medium skillet, heat the salami, ham, and turkey until barely crispy over medium heat, about 10 minutes.
3. Brush the bread with the seasoned butter and place in the skillet. Cook until golden brown on both sides, about 4 minutes. Top with the meats and mozzarella. Cook until the mozzarella begins to melt, about 3 minutes. Remove from the pan and add the arugula and peppers.
4. Cook 2 eggs sunny side-up using our recipe.
5. Place the eggs on top of each sandwich and season with salt and pepper.
for the béchamel sauce:
1 1/2 cups milk, 3-4 tablespoons butter, divided 2 tablespoons flour, Nutmeg (fresh grated or powdered) salt, to taste
for the sandwich: 2 slices of rustic country bread, 1 tablespoon Dijon mustard, 2–3 slices of Gruyère, 3–4 slices of ham, ½ cup of shredded Gruyère, 1 egg
1. Begin by preparing your béchamel sauce. Heat milk in a saucepan and in a separate saucepan, melt 1 tablespoon of the butter. Once milk is warm and butter is melted, add flour to butter and whisk for a minute or two. Slowly add milk to butter-flour while whisking continuously until all milk is added and sauce is smooth and lump-free. Bring to a boil, but them bring to a simmer for a few minutes. Season with salt and a pinch of nutmeg and cook down for a few minutes, then set aside.
2. Spread a very thin layer of Dijon mustard on both slices of bread, then add sliced Gruyère on each side and ham in the middle. Melt a pat of butter on your griddle or skillet over medium heat, and grill assembled sandwich until cheese is melted and both sides of the bread are toasty and delicious. Spread béchamel on top of the sandwich and heap shredded Gruyere on top all the way to the edge of the bread. Place in the broiler until cheese is melted and caramelized – but don’t let it burn!
3. Meanwhile, heat ½ tablespoon butter in a small skillet or egg pan over medium heat. Gently crack egg into the pan, being careful not to break the yolk. Cook until white is just done and not snotty. Sprinkle with salt and place on top of the sandwich. Voilà and bon appetit!
In this brief video, artist Garip Ay creates an interpretation of Van Gogh’s ‘Starry Night’ painting using a paper marbling technique.