“I break bread with you hip-hop
Just show me where the sauce…” -Big KRIT
This summer we had the pleasure of sharing a feast with savvy world traveler and beat making maestro, Batsauce. It’s been said that a single sauce can make or ruin a fine meal. Well, if that’s the case, Garçon, I’ll have some extra Batsauce on mine please. His presence as a guest of honor would probably go great with any meal and a large helping of his musical productions would be a superb addition to any feast.
What’s that? You’re not familiar with Batsauce? You’re asking yourself what’s a Batsauce? Well, let’s start with this and go from there…
Got it? Basically a bit of fine production, beats and sampling sprinkled with healthy doses of quality vocal features. Goes great with a nice hoppy beer, a fine wine or anything really. In a word, gourmet.
Check out this dope little It’s-A-Small-World-and-I’ve-traveled-most-of-it instrumental album that he put out a few years back. Push play (download if you so desire) and then continue reading to see what he has to say on the topics of food, traveling, music and more…
TKM: How does food relate to the creation of your music?
B: My favorite two things are music and food. The best things of any culture, for me, are always food and music. I enjoy the process of both… The way both end up being a visceral experience. The nourishment you get from both. I love the way music interplays with food, not just as a dining enhancement, but, more importantly, the way both music and food trigger memories. And nothing inspires me more than food and music.
TKM: How would you rate your kitchen skills? Who’s the better cook, you or (your wife, the amazingly talented songstress, Lady) Daisey?
B: By humble estimations, I’m pretty good in the kitchen. I have my specialties… and I rarely follow a recipe. I enjoy inventing my own dishes. My favorite stuff to cook, as of lately, is ‘rustic gourmet’. I enjoy cooking, and tend to do most of the it. That’s not to say that I am a better cook. Daisey makes mean sauces, creative salads, and amazing desserts by campfire.
TKM: So, Lady Daisey makes a better sauce than Batsauce? Ha. What would you say are the best cities for food? Any Recommendations?
B: It seems every city has its culinary treasure. But a few cities stand out. Paris has rightfully earned their reputation. The cheese & wine & appetizers & bread & everything. There is a reason ‘gourmet’ is a french word. Atlanta has become a food mecca, a lot of neo-southern. Miami is fun for cuban street food. Beijing is amazing for many dishes, but the peking duck is unbelievable. Hot Pot is one of our favorite dishes of all times. Seoul is also an amazing place to eat anytime, 24 hours a day. Spicy soups… plus, Bulgogi & Dolset Bebin Bop (or something like that). If you are not familiar with Korean food, do yourself a flavor. Of course, Chinatown in any major U.S. city for the obvious reasons. Gotta mention New Orleans of course, and southern coastal seafood in general.
TKM: What types of food are you trying to gravitate towards and what are you trying to stay away from?
B: I tend to gravitate towards seasonal, regional food, hopefully organic. I never eat pork, and I try to be reasonable with my intake of other meats. Savory more than sweets.
TKM: What’s the best thing to satisfy a sweet tooth?
B: Depends. Sometimes there is no substitution for chocolate. I love ice cream but have grown wary of the dairy. In healthier moments, fruits and berries…. especially mangoes and blueberries
“nothing inspires me more than food and music.”
TKM: What makes a meal a feast?
B: More than enough supplies! And, of course, having courses can transform a meal into an epic feast. Wine and weed help as well. So does music. And, always, good company. 🙂
TKM: Is there a recipe you could share with us?
B: One of the easiest is roasting a whole chicken. It takes about three hours at 375F. Clean the bird. Place the bird in casserole pan. Parboil baby potatoes and whole carrots, letting them cool afterwards. Add whole shallots, lots of whole garlic cloves, whole small mushrooms, whole cherry tomatoes into the dish around the bird. Stuff as many potatoes, garlic and shallots as you can inside the chicken. Salt the bird. Add fresh rosemary (remove stem and dice) to the bird. Place in oven after loosely covering in tinfoil. Remove the tinfoil after 1 1/2 hours. 2 1/2 hours into to cooking, melt 1/2 stick of butter and pour it over the chicken. You may want to stir around the veggies at this point. Around the 3 hours, maybe a few minutes longer, the chicken will be ready and all the veggies will be soaked in chicken grease. Remove from the oven and feast. Leftovers can be used for a soup the following day.
TKM: Since you spend so much time in Germany – what are the major differences between food here in the States and food overseas?
B: Well, Germany has no GMO’s, that makes grocery shopping a little easier. Also, there are markets and produce stands on almost every block, so we find that we buy food everyday rather than stocking up for two weeks. So, things tend to be fresh and used for either that night’s dinner or tomorrow morning’s breakfast. Also, because the geography is smaller, there are a lot more regional dishes in each country and between them.
TKM: Ah, I miss Germany. Can’t wait to get back there. OK, last question on the topic of food. True or False: You are what you eat?
TKM: What projects are you working on/do you have on the horizon?
B: Too many to name them all but I’m particularly excited about a few:
New Lady Daisey album, new EP with Qwazaar, new album with Hellsent Watkins, new album with Dillon, an EP with Boog Brown, an EP with Akrobatik, and EP with my man Wax. I also am working on a follow-up instrumental album as well as a producer project. And a few suprises…
TKM: Who are your biggest musical influences?
B: So many… I love old blues singers like Sonhouse, Skip James, John Lee Hooker, & Muddy Waters. Big fan of jazz, especially Duke Ellington, Theolonius Monk, Charles Mingus, Coltrane, Miles Davis and the funk/fusion jazz of Roy Ayers, Donald Byrd, Eddie Harris, etc.. I’m a major fan of Sly & The Family Stone, James Brown and the JB’s. Curtis Mayfield, Marvin Gaye, Aretha Franklin, Funkadelic & Parliament, Donny Hathaway, … and all kinds of rockers such as the Velvet Underground, Pink Floyd, Jimi Hendrix, Can, The Doors, Crosby, Stills, & Nash, the Talking Heads, even the Birthday Party. Huge Tome Waits fan. I love Brazilian music, particularly Tropicalia. Big fan of reggae as well. I also listen to traditional music from cultures around the world.
And of course, hip hop, particularly the Native Tongues era — which in many ways lead me to explore other music legacies.
B: Everything I just mentioned. A lot old sixties psychedelic music. Some new hiphop– mostly by friends of mine. But usually I listen to older recordings. Thats what inspires me the most.
Yo, this dude is good people. One of the most humble, down-to-earth and accessible people who just happen to make dope beats, that you’ll ever meet. I’m really looking forward to his upcoming projects, sounds like he’s got great stuff in store for us. If you haven’t yet picked up Starcrossed, you probably should. And don’t sleep on his projects with Typical Cat, Qwazaar. You can pick those projects up and more if you make your way to his dot com. I’ll keep you abreast of all future projects…just make sure you’re picking up everything else from his back catalogue.