Welcome to one of the most active flamenco sites on the Internet. Guests can read most posts but if you want to participate click here to register.
This site is dedicated to the memory of Paco de Lucía, Ron Mitchell, Guy Williams, Linda Elvira, Philip John Lee, Craig Eros, Ben Woods, David Serva and Tom Blackshear who went ahead of us.
We receive 12,200 visitors a month from 200 countries and 1.7 million page impressions a year. To advertise on this site please contact us.
I love classical guitar. Although I am not the biggest Segovia fan I just watched Elliot Fisk's 'The Segovia Style'.
WTF !!!!!!! Fisk is clumsy and unmusical at all times. He sounds like a first year kid at music college. Truly laughable.
What is going on, I am often clumsy and out of control why can't I be famous , am I not ugly enough ? Should I pay less attention to line ? Should I pretend to be holding a golf ball in my mouth whilst playing ?
I love classical guitar. Although I am not the biggest Segovia fan I just watched Elliot Fisk's 'The Segovia Style'.
WTF !!!!!!! Fisk is clumsy and unmusical at all times. He sounds like a first year kid at music college. Truly laughable.
What is going on, I am often clumsy and out of control why can't I be famous , am I not ugly enough ? Should I pay less attention to line ? Should I pretend to be holding a golf ball in my mouth whilst playing ?
He seems unable to resist the impulse to dazzle with his virtuosity and tends to be a little sloppy tho' he has fooled (if indeed his musicality is suspect) some big names in music such as Segovia and Ralph Kirkpatrick with whom he studied Baroque performance with at Yale. He didn't do well on the competition circuit which he puts to his flamboyant style. He entered this Segovia competition on the maestro's invitation but was outranked. You may have seen this vid concerning the affair.
Last time Eliot was discussed here I shot and posted a picture with (supposedly) menacing facial expression clenching the guitar with my (supposedly) impressively buffed arms. It turned out to be one of the funniest pictures and my friends teased me afterwards for the longest time.
Well, I am not buffed anymore, so no picture this time. I will just say it verbally: lay off Eliot's back!
he has fooled (if indeed his musicality is suspect) some big names in music such as Segovia and Ralph Kirkpatrick with whom he studied Baroque performance with at Yale.
Wow, Yale,yeah, George W went to Yale.
One time I saw a guy eat a turd, when I asked why he said Jamie Oliver told him turds were delicious. Of course not having recourse to Mr Oliver's ruminations myself I was inclined to rely on my own taste, couldn't swallow it. I guess I never had the advantage of a Yale education.
Now gravy, I wish I could make gravy like Mr Oliver, but I lack the training. Or, more accurately, I never got a place on the train.
Now gravy, I wish I could make gravy like Mr Oliver, but I lack the training. Or, more accurately, I never got a place on the train.
It's actually quite simple, but you have to start with a decent roast, and make the gravy from the gunge left in the pan, the congealed meat juices and the fat that cooks out (yes, if you're roasting pork that means LARD). And I guess the trick is to get the amount of fat right, too much and your gravy will be too rich, not enough and it won't cook the flour right. You have to be careful with lamb/hogget 'cos you get gallons of fat cooking out.
It's actually quite simple, but you have to start with a decent roast, and make the gravy from the gunge left in the pan, the congealed meat juices and the fat that cooks out (yes, if you're roasting pork that means LARD). And I guess the trick is to get the amount of fat right, too much and your gravy will be too rich, not enough and it won't cook the flour right. You have to be careful with lamb/hogget 'cos you get gallons of fat cooking out.
Thanks Mark, but I could get that from a book. What I mean is real training.
I actually take a pride in my cooking but no way am I the best cook in my building. Downstairs is a hindi family and the mother taunts me with her magic on a daily basis. I could invite myself to dinner but really I want to spy on her in the kitchen. What a smell, and no meat.
Isn't the function of the flour to act as an emulsifying agent ? Usually same volume flour to fat works.
But I like the extremely rich sweet tangy gravy with no flour in a roast. That comes from reducing wine in a pan with the caramelised meat juices and maybe just a touch of English mustard to hold the fat.
I'm a Yalie myself and I tend to forget that others might be filled with burning envy for not having made the cut But driven to considering eating turds! Sorry about that.
I have nothing but respect and admiration for Grisha and this was meant to be a lightheated self deprecating thread not an attack on his friend. I guess, as usual, I came across as mean.
Well I thought my post was not too serious either. I basically made fun of myself.
In regards to Eliot... Those of us who studied with him and heard him play at his house and in the studio know that his playing can be incredibly profound and moving.
Elliot Fisk is a "polarizing figure" in the classical guitar world. A great amount of success early on with the Segovia endorsements and being a famous player. On the other hand, rarely do you find a player whose performances also often draw disgust from listeners (to be fair, guitarist listeners). He pushes the guitar past its limits and past good taste at times. Yet I have a "Best of Elliot Fisk" CD which is full of sensitive excellent, and interesting playing.
I met Eliot several times many years ago when I was a member of the original New York Society of the Classic Guitar. He was just getting started at the time, and he came to play at one of our monthly meetings, and wowed us with his rendition of the Bach Chaconne.
I have no idea what you mean when you say he is “clumsy.” He is a world class virtuoso. He is also a hell of a nice guy.
Here he is playing a well known and popular piece by Sor. It doesn't strike me as clumsy or unmusical.
Here he is playing a well known and popular piece by Sor. It doesn't strike me as clumsy or unmusical.
Well then, this is a great example of how art is totally and completely subjective.
To my ears, this sounds like a complete mess. Aimless phrasing. Clumsy technique. Trying to play 10 times faster than his technique will allow. The worst rendition of this piece i've ever heard.
Not to mention, in his interviews, he always comes off to me as a complete douchebag.
Jorge Caballero is an incredible player, very talented arranger and a super intelligent guy in general. Last fall we shared a concert in Texas. He was in the first half (big mistake) and I was in the second. When he went on stage the radio in the green room started broadcasting the sound. He started with Albeniz's Iberia and I could swear I was hearing a guitar duo. Then he played Mussorgsky's Pictures. My jaw was on the floor. I heard him a few times and he always amazed me but this particular time was something else. Instead of warming up I couldn't stop listening to him until he finished his last piece. What a player.
It's actually quite simple, but you have to start with a decent roast, and make the gravy from the gunge left in the pan, the congealed meat juices and the fat that cooks out (yes, if you're roasting pork that means LARD). And I guess the trick is to get the amount of fat right, too much and your gravy will be too rich, not enough and it won't cook the flour right. You have to be careful with lamb/hogget 'cos you get gallons of fat cooking out.
But I like the extremely rich sweet tangy gravy with no flour in a roast. That comes from reducing wine in a pan with the caramelised meat juices and maybe just a touch of English mustard to hold the fat.
But even that might not adequately dress a stool.
D.
Hey David come back on this one its a bit of fun and WARMING up nicely!! Now to my knowledge you can't polish a turd but you can roll it in glitter or in this case mustard....perhaps 'Colmans' powder.... takes best when coating the old botty waste and,comes from Norwich and is able to nullify the taste of anything. Tis hot but the taste buds do often need a little exercise!!
Yes, Jorge is incredible. I attended his concert at the GFA a few years ago and he played Berg's sonata #1 for piano - his own arrangement for solo guitar! He had one very wide stretch there that he did beautifully. I was astonished and spoke to him after the performance. I mentioned that stretch to him and said that I was very impressed with his ability, and instead of saying something like "sure it's a bit tricky" he told me that he had to pay special attention to the strings intonation during it. Now, mere mortals will be jumping from joy if they simply manage to play that chord, and he was preoccupied with modulating pressure of each individual finger! Of course this level of control applies to everything else he does.
Printable Version
, am I not ugly enough ? Should I pay less attention to line ? Should I pretend to be holding a golf ball in my mouth whilst playing ? 
New Messages
No New Messages
Hot Topic w/ New Messages
Hot Topic w/o New Messages
Locked w/ New Messages
Locked w/o New Messages
Post New Thread