Text 17656, 61 rader
Skriven 2007-07-03 23:55:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Glen Jamieson
Ärende: Re: BIRD NEST 707 70703
===============================
 -=> On 07-03-07  12:07,  Glen Jamieson <=-
 -=> spoke to Dale Shipp about BIRD NEST 707 70703 <=-

 GJ> I haven't seen that article, but from my observation of the players,
 GJ> the lips are normally almost closed, and placed against one side of
 GJ> the the inside of the end of the instrument.  If you are clever enough,
 GJ> it is possible to keep the lips vibrating by using air stored in the
 GJ> cheeks whilst inhaling quickly.  Although I haven't tried it, I think
 GJ> that, at least in theory, it should be possible to use this method to
 GJ> maintain a continuous note from other wind instruments.  Perhaps one
 GJ> of our friends with experience in blowing his own trumpet or saxaphone
 GJ> could try it and advise?  :)

  I've never tried it on an instrument.  Back when I was taking music
  lessons in brass instruments, the teacher seemed to emphasize keeping
  the cheeks rigid and firm -- not puffed.   But then I turned around
  and looked at some of the great players, e.g. Louis Armstrong, and
  they often had their cheeks puffed out further than I could ever do.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roast Pork Provencale
 Categories: Pork
      Yield: 6 Servings
 
      3 lb Boneless rolled pork roast
      3    Garlic cloves
    2/3 c  White vermouth
    1/4 c  Lemon juice
    1/4 c  Olive oil
      1    Medium onion, chopped
      2    Bay leaves
      1 T  Dried thyme
      1 ts Salt
    1/2 ts Pepper
 
  Blend vermouth, lemon juice, olive oil, onion, bay leaves, thyme,
  salt and pepper.  Cut garlic into slivers and insert under the fat of
  roast. Put roast in plastic bag, add marinade, tie securely, marinate
       24    hours turning occasionally.
  
  Remove roast from marinade (reserve marinade), place roast fat side
  up on rack.  Bake at 350 F for 40 minutes per pound, basting twice
  with strained marinade.
  
  Remove roast from pan, skim fat from juices in pan, add remaining
  marinade to pan juices and thicken with cornstarch or flour for gravy.
  
  From the recipe files of Grandma Sheila Exner - August 1991
  
  From: All To Someone On A Conference.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:13, 03 Jul 2007
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 * Origin: Owl's Anchor (1:261/1466)