Text 17703, 69 rader
Skriven 2007-07-05 09:59:25 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: BIRD NEST 707 70705
===========================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 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?  :)

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

Dizzy Gillespie was another with huge cheeks.  Didgeridoo players
cheeks pulsate as they keep the air flow going, but the changing size
of the resonant cavity of the mouth as the player simultaneously blows
and inhales results in some variation of the tone.

Last night a friend told me about concert featuring a Peter Sculthorpe
composition for symphony orchestra and didgeridoo, which she attended
in Sydney.  The didge was not quite in tune with the rest of the
instruments, so the player produced a saw and cut off a couple of
centimetres to get it right.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BFT Brown Windsor Soup
 Categories: British, Soups
      Yield: 4 Servings
 
     25 g  Butter (1 oz)
      1 sm Onion, finely chopped
      1    Leek, green only, chopped
      1 sm Carrot, diced
    300 g  Stewing steak (12 oz)
      1 tb Plain flour
  1 1/2 l  Beef stock (2 1/2 pints)
      1    Bouquet garni
      1 tb Parsley, chopped
 
  This is one of those soups that for years has had a terrible
  reputation as the dreadful 'Brown soup' served up routinely in
  boarding houses before and after World War II. However, properly made
  this is a great British soup and well worth trying.
  
  Melt the butter in a large pan and cook the onion for 1-2 minutes.
  Add the leek and carrot, cover and allow to sweat for about 5
  minutes. Add the beef and stir until it is browned.
  
  Add the flour to a little of the stock to make a paste. Add this
  mixture along with the rest of the stock to the pan. Bring everything
  to the boil. Add the bouquet garni, cover and simmer very gently for
  2 hours.
  
  Remove the bouquet garni. Liquidise the soup and serve garnished with
  the parsley. From: The British Food Trust
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)