Biography All Music Guide Wikipedia
Group Members: Jadakiss, Styles, Sheek, The Styles, Sheek Louch, Styles P
All Music Guide:
The LOX -- an acronym for Living Off Experience -- are a Yonkers, NY-based rap trio who worked their way up through the Bad Boy training camp, writing and rapping on hits by the likes of Puff Daddy, the Notorious B.I.G., Mary J. Blige, and Mariah Carey before releasing their debut album in early 1998. Sheek (Shawn Jacobs), Jadakiss (Jayson Phillips), and Styles (David Styles) began rapping together in their childhood. By the time they reached their late teens, they had settled on the LOX name. Eventually, they met Mary J. Blige. Impressed by their demo tape, Blige forwarded the tape to Sean "Puffy" Combs, who hired the trio as writers. Between 1996 and 1997, the group wrote and performed on a number of Combs' productions, including his own "It's All About the Benjamins" and "I Got the Power," Mase's "24 Hrs. to Live," Mariah Carey's "Honey," the Notorious B.I.G.'s "Last Day," Mary J. Blige's "Can't Get You Off My Mind," and Zhané's "Saturday Night." The LOX received an unexpected boost in the summer of 1997, when their tribute to the late Biggie Smalls, "We'll Always Love Big Poppa," was picked as the B-side of Puff Daddy's international number one hit, "I'll Be Missing You." The single was the biggest hit of 1997, setting the stage for the January 1998 release of the LOX's debut, Money, Power & Respect, which went as high as number three on the pop album charts. After a switch to the Ruff Ryders label camp, We Are the Streets followed in early 2000.
Wikipedia:
Lox is salmon fillet that has been cured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.20 in) in thickness—and, typically (in North America), served on a bagel, often with cream cheese, onion, tomato, cucumber and capers. Lox in small pieces is also often added and cooked into scrambled eggs, sometimes with chopped onion. The food and its name were introduced to the United States through Scandinavian immigrants, though it was popularized by Jewish immigrants. The term lox derives from Lachs in German and לאקס (laks) in Yiddish, meaning "salmon". It is a cognate of Icelandic and Swedish lax, Danish and Norwegian laks, and Old English læx.
Sometimes called regular or belly lox, lox is traditionally made by brining in a solution of water or oil, salt, sugars and spices (the brine). Although the term lox is sometimes applied to smoked salmon, they are different products.
Similar products
Nova or Nova Scotia salmon, sometimes called Nova lox, is cured with a milder brine and then cold-smoked. The name dates from a time when much of the salmon in New York City came from Nova Scotia. Today, however, the name refers to the milder brining, as compared to regular lox (or belly lox), and the fish may come from other waters or even be raised on farms.Scotch or Scottish-style salmon. A mixture of salt and sometimes sugars, spices, and other flavorings is applied directly to the meat of the fish; this is called "dry-brining" or "Scottish-style." The brine mixture is then rinsed off, and the fish is cold-smoked.Nordic-style smoked salmon. The fish is salt-cured and cold-smoked.Gravad lax or gravlax. This is a traditional Nordic means of preparing salmon. The salmon is coated with a spice mixture, which often includes dill, sugars, salt, and spices like juniper berry. It is then weighted down to force the moisture from the fish and impart the flavorings. It is often served with a sweet mustard-dill sauce.Other similar brined and smoked fish products are also popular in delis and fish stores, particularly in the New York City boroughs, such as Sable (smoked cod), smoked sturgeon, smoked whitefish, and kippered herring.
