City Morgue - My Bloody America review

CITY MORGUE 

MY BLOODY AMERICA

(REPUBLIC RECORDS)

ZillaKami & SosMula are hip-hop and trap metal musical artists collaboratively known as City Morgue, A high octane assault to the senses and a band who bring all the intensity of a punk rock show, as well as lyrical darkness and poetic flows making them in of the most diverse musical acts today.

under my lense at first listen I am quickly drawn into their aggressive sound which features distorted 808 bass samples, horrorcore style keyboard melodies, and a booming metal guitar tone. The screams and downward spiral echo like cinematic terror on the groups new album My Bloody America. An album that builds on what this group has already forged in their past catalog, which includes multiple singles and music videos and propelled them from underground shows to playing stadiums with New Orleans rap juggernauts “$uicide Boy$”. 

Within My Bloody America is the track “Boy in the Box”, a song style that we have come to be familiar with from the group's past, but contains replayability due to the strong hooks and sinister beats. My Bloody America does change moods at times with the musical tempo of the club-style song “Locksmith”, a catchy yet almost eerie sounding EDM song. 

Fans of City Morgue will no doubt be satisfied with My Bloody America’s gritty swagger and intensity, showcasing the duo’s screaming rhythmic bars and self-tortured lyricism. An experimental industrial groove can be heard on a song entitled “Russian” while the album closer “Tide (Epilogue)” concludes the eerie themes displayed by building up and tearing down the run time. Fans of City Morgue may showcase their appreciation for the band's continuing efforts of raw, brutal, and unapologetic hip-hop throughout the album. The duo stays true to the group's roots in My Bloody America while finding a balance of new ideas and creativity in between. 

-Ryan McKern

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The Witching Hour Sessions. By: Ryan Mckern

Free download of my album on bandcamp.

A collection of cover songs from 2014 - 2024

https://ryanmckern.bandcamp.com/album/the-witching-hour-piano-sessionsFree download of my piano and band covers album via 2014 - 2024 https://ryanmckern.bandcamp.com/album/the-witching-hour-piano-sessions

Pork Chops & Saurkraut with Louisiana Hot Sauce

Oven Baked Pork Chops and Saurkraut, with Louisiana Hot Sauce. By: Ryan McKern Pork chops for me are a savory comfort food for any occasion. Hot juicy cuts of pork paires well with any steak or spicy condiment, or even served as is. There are plenty of Cajun and smothered pork chop recipes that I love and adore, I published a smothered-style pork chop recipe for The Odyssey Online back in 2017. This time however, I wanted to share a spicy yet European flair to a dish that is simple and delectable for the whole family, and dear to my heart. My Baked Pork Chops and Saurkraut recipe is one I make on those rainy or snowy days inside, seeking cozy rest and flavorful dinner, paired with a good malbec, Brandy, Abita Beer, or any drink of your choice. It's all together in the oven, make sure to not use too big of a baking pan as it should all fit very snugly together. Bon Appetit’ * 2 - tbs Worcestershire sauce * 1 - tbs Soy Sauce * 2 - tbs Cajun Seasoning * Saurkraut ( measure to your desire) * 1 - ts black pepper * 1 - tsp kosher salt * 1 dash of Louisiana Hot Sauce In a bowl Mix Worcester, Soy Sauce, 1 Tbl spoon of Cajun seasoning, black pepper & salt. Pour over room temp Pork Chops. Marinade at least 1 hour before baking (the longer the better though). In a 400-degree Fahrenheit oven, boneless pork chops need to cook for 7 minutes per ½ inch of thickness. If you are using bone-in pork chops, add an extra minute for each ½ inch.  If you're new to making roasted pork chops, the best way to tell if they are fully cooked is to use an instant-read meat thermometer. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. We use our meat thermometer to make sure the meat doesn't overcook. Simply add the desired amount of saurkraut to the pan, add Cajun seasoning (I go with 1 tablespoon) and in less than 20 minutes your meal should be ready to go. Add a dash of Louisiana Hot Sauce to the chops as it will seep in and add flavor to the juices. Parsley is optional but a delight to add. I'll include a recipe for a sauce as well as a Cajun dry rub in the comments. Merci beaucoup and enjoy. - Ryan Michael McKern