Elliot Fisk (Full Version)

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guitarbuddha -> Elliot Fisk (Aug. 8 2013 10:12:27)

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 ?



D.



FredGuitarraOle -> RE: Elliot Fisk (Aug. 8 2013 13:31:06)

quote:

why can't I be famous

Perhaps because of lard, try changing to vegetable oil. No... don't do it... not worth it.



guitarbuddha -> RE: Elliot Fisk (Aug. 8 2013 13:58:27)

quote:

ORIGINAL: FredGuitarraOle

quote:

why can't I be famous

Perhaps because of lard, try changing to vegetable oil. No... don't do it... not worth it.


No, It can't be the lard, I mean. have you seen Segovia ?

D.



Ricardo -> RE: Elliot Fisk (Aug. 8 2013 16:04:31)

quote:

ORIGINAL: guitarbuddha

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 ?



D.


Hey stop ripping on Grisha's guitar teacher!!!
[:D]



aeolus -> RE: Elliot Fisk (Aug. 8 2013 16:11:57)

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.




FredGuitarraOle -> RE: Elliot Fisk (Aug. 8 2013 16:42:48)

quote:

No, It can't be the lard, I mean. have you seen Segovia ?

Haha good point, mucha manteca de cerdo in those chubby fingers.



Grisha -> RE: Elliot Fisk (Aug. 8 2013 17:40:29)

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!



guitarbuddha -> RE: Elliot Fisk (Aug. 8 2013 22:19:46)

quote:

ORIGINAL: aeolus

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.

Maybe I should have eaten the turd.

I guess it's too late to start now.

D.



mark indigo -> RE: Elliot Fisk (Aug. 9 2013 7:15:12)

quote:

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.



guitarbuddha -> RE: Elliot Fisk (Aug. 9 2013 10:05:39)

quote:

ORIGINAL: mark indigo



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.

But even that might not adequately dress a stool.

D.



aeolus -> RE: Elliot Fisk (Aug. 9 2013 12:34:30)

quote:

Maybe I should have eaten the turd.


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.



guitarbuddha -> RE: Elliot Fisk (Aug. 9 2013 13:06:07)

Sorry, I didn't understand.

Maybe spit that out before trying again ?

D.



aeolus -> RE: Elliot Fisk (Aug. 9 2013 13:14:42)

Oh I think it's plain enough.



guitarbuddha -> RE: Elliot Fisk (Aug. 9 2013 13:22:09)

I am not sure your position is plain.

For example did you study guitar at Yale ?

Do you recommend Mr Fisk's 'The Segovia Style' ?

D.

My position is clear, if someone plays well or shows improvement or has interesting ideas I applaud. Haven't heard much applause from you.



guitarbuddha -> RE: Elliot Fisk (Aug. 9 2013 13:34:29)

Have at it guys.

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.[&o]

Sorry Grish, I'm outta here.

D.



Grisha -> RE: Elliot Fisk (Aug. 9 2013 16:08:29)

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.



Miguel de Maria -> RE: Elliot Fisk (Aug. 9 2013 16:16:49)

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.



Don Dionisio -> RE: Elliot Fisk (Aug. 9 2013 18:33:44)

Have a listen to this. IMO, he is one of the best players. He is playing K. Yamashita's arrangement.




Ramon Amira -> RE: Elliot Fisk (Aug. 9 2013 19:38:49)

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.



Ramon



ToddK -> RE: Elliot Fisk (Aug. 9 2013 20:03:36)

quote:

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.

Sorry Grisha! :)
TK



Grisha -> RE: Elliot Fisk (Aug. 9 2013 20:05:36)

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.

Here is one of my favorite videos of him.




tijeretamiel -> RE: Elliot Fisk (Aug. 9 2013 20:45:38)

Thanks for the Jorge Caballero video big G. I've never heard that piece before, it's really fascinating.

I googled his name, turns out he's playing a Hauser which Julian Bream used to play. There's some history in that instrument!



Erik van Goch -> RE: Elliot Fisk (Aug. 9 2013 20:46:59)

quote:

ORIGINAL: Grisha

I could swear I was hearing a guitar duo.


I had that a couple of times in above video as well :-) ..... he's indeed an incredible musician.



pink -> RE: Elliot Fisk (Aug. 9 2013 21:13:03)

quote:

ORIGINAL: guitarbuddha

quote:

ORIGINAL: mark indigo



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!!

Best as always

pink



Grisha -> RE: Elliot Fisk (Aug. 9 2013 21:15:38)

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.



Don Dionisio -> [Deleted] (Aug. 9 2013 21:51:20)

Post has been moved to the Recycle Bin at Aug. 10 2013 13:27:40



pink -> RE: Elliot Fisk (Aug. 9 2013 22:28:36)

Frightening...... a wonderful share thank you.


Best.

pink



chester -> RE: Elliot Fisk (Aug. 10 2013 1:30:31)

quote:

he always comes off to me as
a complete douchebag.

Something something something kettle and pot.



guitarbuddha -> RE: Elliot Fisk (Aug. 10 2013 2:55:43)

You know I LOVE guitar. LOVE it.

But I've had a long night with friends and I'm gonna curl up with some Louis Armstrong tonight.

Maybe Bach tomorrow,or Camaron, or Nina Simone or Doc Watson singing like he don't know how beautiful his voice is.

Maybe tomorrow I'll play some Sor studies, or listen to Enrique Melchor cause boy that clip sounded good.

Life maybe the turd but music sure is gravy.

D.



kikkoman -> RE: Elliot Fisk (Aug. 10 2013 4:59:27)

quote:

ORIGINAL: Don Dionisio

Have a listen to this. IMO, he is one of the best players. He is playing K. Yamashita's arrangement.




i have still yet to hear it played with more aplomb and adventure than kazuhito yamashitas version. this version is a bit cleaner though.



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