Archive for the 'Cooking' Category

JR #01: NEVER FAIL & PxHxT – Split 7″

Two different bands, the same record, 6 new tracks.

There was no better way to officialy start a record label intended to have no barriers, than with a record that mixes styles, sonorities and messages. NEVER FAIL and PxHxT prove in this record that what matters the most is people, leaving differences on the background and uniting themselves with Juicy to release a threesome record, but with a single idea. Crossover baby.




Juicy Records begins to leave its mark in 2010. Not to reinvent, nor to divide in worthless categories of genres and aesthetics, but to serve as a platform for projects that transport contents through music.

Music with content is music that transmits something. Values, messages, emotions, stories…all of these have been brought to us over many years by music, and now it’s time to gather some friends and give something back.

It’s official, JUICY RECORDS, my own record label, is out. Check the site for all the relevant info.

You may or may not have heard about it in the last couple of weeks, you may or may not have helped me in some way to put it together, but right now it feels good just to see it take form.

Some people have asked me why am I doing this, why drag my money, my time and my energies on something that can  be a total failure just by looking at the state of things nowadays…my answer: I’m just doing me, I’m just following an old dream and creating something to share with everyone.

All my life I have been inspired by music. Not only by the bands playing on stage, their words, but also by the  people standing on the backstages, working hard to make things happen. I have been on both sides, but most of the time I am just a kid in front of a stage waiting for that burst of sound that makes me feel alive…to all those kids, I bring JUICY RECORDS to life.

It’s kinda my way to say thank-you to hardcore and music in general. It was all a dream…but maybe it is finally coming true.




Hope for Haiti

It’s not much, but it’s what I can give for now.

I decided to give to this site firstly cause I saw it on TV the other night, but also mainly due to the fact that they have everything explained in terms of fund distribution and partnerships.
It was very easy to donate, I even payed with paypal, and I felt my money will go to the right place.

Donate here, or just choose another organization like AMI or Unicef, I will try to donate to them also in the upcoming months.
If you don’t have a credit card, a paypal account or any other way to donate online, get in touch with me and I’ll arrange a donation for you, with receipts and everything.


Chef Matos presents…”HAPPY HAKE”

Yes, it’s kitchen time again.

This time I bring you a quick 1 person meal, I did it lunch in about 30 minutes using some leftover ingredients from the burrito. If you’re not a fan of fish, like me, you’ll find this useful cause it’s a way to bring a nice different flavor to that old portuguese boiled-fish-with-potatoes meal.

HAPPY HAKE (meal for 1 person)


piece of hake

3 medium-small potatoes

50G fresh sliced mushrooms

1/4 onion (chopped in small cubes)

50G watercress

50G cream


olive oil

dry rosemary (half tablespoon)

white pepper (half tablespoon)

white wine (2 tablespoons)


Step 1: Put on the “That’s Stupid” mixtape by The Cool Kids, and also add The Roots to the playlist, something like the “Things Fall Apart” album.

The main ingredients

The main ingredients

Step 2: Put the hake and the potatoes on a pan with boiling water and some salt. Plain simple.

Step 3: After 20minutes, take out the hake and save it, but leave the potatoes boil for more 5/10 minutes. At the same time, throw the mushrooms and the chopped onion into a small frying pan covered with olive oil and butter (I don’t like the taste of olive oil just by itself, but you can exclude the butter if you want). Add the pepper, a bit of salt and let it fry.

Mushrooms, onion, pepper, salt

Mushrooms, onion, pepper, salt

Step 4: Without letting the onion burn, add the wine and the rosemary, mix it a bit and then add the watercress. But this time make sure it doesn’t cook and get soft, just stir it hardly for 30seconds/1 minute and then add the cream with a tiny bit of salt.

Oh shit, its the return of the watercress!

Oh shit, it's the return of the watercress!

Step 5: Put the cream over the hake and the potatoes, and serve. Quick and easy don’t you think?

And if you dont know, now you know.

And if you don't know, now you know.

Sorry ’bout the picture quality, this time there weren’t no nice cameras around, just my laptop webcam.

Chef Matos has left the building.

Chef Matos presents…”THE ALMOST BURRITO”

Tonight, I give life to a new category on this blog: Cooking. This rubric’s gonna be called “Chef Matos presents…” and you can expect all sort of cooking experiences.

To start off this joint, I bring you The Almost Burrito. It’s basic, like the name says…it’s almost a burrito, but of course I changed the rules and the ingredients to make it a personal feature.

Go grab some coke zero, cause it’s gonna be a long post…

THE ALMOST BURRITO (meal for 2 people)


6 tortillas

150G fresh sliced mushrooms

250G canned sweet corn

300/400G minced meat

6 slices of regular cheese or emmental

4 garlic cloves

half-apple sliced

100G watercress

dried chopped basil


olive oil

powder piri piri (half tablespoon)

black pepper (few)

white pepper (very few)

paprika (1 tablespoon)

aged whisky (2 tablespoons)


For the sauce:

chopped parsley+mayonnaise


yoghurt+ketchup (preferable spicy)

Step 1: Put the album “One Of The Boys” by Katy Perry on repeat.

Step 2: Prepare your ingredients…wash the watercress, put the salt and paprika on the meat, chop the mushrooms and garlic…you know, usual deal…(I cheated on the mushrooms cause I bought them already chopped).

Some of the ingridients

Some of the ingredients

Garlic, corn, just looks healthy doesnt it? Wrong.

Step 3: On a medium frying pan covered with the olive oil and some butter, put the corn, garlic and mushrooms. Add the peppers and a lil’ bit of salt, get some hard fire to it.
Step 4: Right after the previous stuff starts to fry (you’ll notice on the garlic and the corn), add the watercress and lower the heat. You’ll notice the green leaves starting to shrink and the frying pan getting a lot of liquid, no worries, it’s all good.

Here comes...the watercress

Here comes...the watercress

Whisky ruins my life...but adds flavour to my dishes.

Step 5: The latter ingredients. Add the whisky to the mix seconds before throwing the meat on there too. Let it fry and dry the liquid…later add the basil and the piri piri and stir it firmly. Turn off the heat, add the apple slices and mix it a bit.

Step 6: Your mix should look something like the images below. If not…well, maybe you fucked up, maybe not. Taste it and figure out by yourself.

Steamy stuff.

Steamy stuff.

Its done!

It's done!



Step 7: My tortillas were ready-made, so I just had to throw them in the micro-wave for 40 seconds…lazy me. Oh, about the sauce…well just chop parsley into very tinny pieces, mix with the mayonese…or, if you want something healthy (not the case on the picture), fill a cup of natural yoghurt and add a tablespoon of ketchup…it’s basic.

Time to feed the masses.

Time to feed the masses.

Step 8: Eat it all. No leftovers, no shame.

Shout out to my girl Inês, who took the photos and complimented the food.

If someone tries this at home please let me know!

Chef Matos has left the building.