Ayo I gots some oboe stuff and other music stuff

For music and stuff

[palsen]

Straight Outta Bedroom

So I’ve had this blog for a year and a half now – yay! I’ve primarily focused on music production methods and tips. If you’re into that, making music, then here are a few (not all) old posts that could interest you. Now, did you ever wonder… 

How the hell to program a killer bass?

How to master shit in your bedroom studio?

What to do just to sound tight?

How to record and mix vocals at home?

How to work the 808 kick with a sub?

How to route side-chain compression?

Which fucking BPM to use for your track?

How to bring clarity to your mix?

How to structure your song, where to put the drop?

About the old Haas effect?

How to work with parallel processing?

You’re welcome.

[crabuncle]

poster design for class

[masonyin]

Classical Music Lucky Cat

[musictheoryaugmented]

aesthetics

[lingling40hrs]

am back

[shitbandkidsdo]

Curb your clarinet (this took six tries)

[skeppsbrott]

So this has been stuck in my head ever since I heard it three days ago.

[toastoat]

this is the polar opposite of Everybody Knows Shits Fucked

[bebeocho]

i didn’t know this til i looked up the video on youtube, but this dude is a super cool and accomplished musician! his name is Rushad Eggleston–wikipedia describes him as “an innovative musician who has changed the way the cello is played,“ but according to his personal website he’s a “cello goblin & otherworldly jester currently touring earth” 

[toastchild]

this changed my life

[nosignofpi]

It’s back

[mikrokosmos]

Boulanger - Les Sirènes (1911)

For choir and piano, this song is based off of a poem by Charles Grandmougin, and is a gorgeous depiction of mermaids singing in the ocean. The piano notes glitter along, meandering through keys in soft waves, as the mermaids sing over each other in echoing canons, and shifting from tonal chords to unconventional harmonies, giving off a sense of mystery. It’s beautiful, and mesmerizing, but almost otherworldly and distant. In only four minutes, Boulanger creates a soundworld that’s full of light, but also hints at the danger of the beautiful mermaids luring sailors to their deaths by drowning in the murky waves. While it follows conventional writing she’d mastered from the Conservatoire, it holds her unique personality, and it does a great job depicting the elusive and eerie nature of the mythological creatures, alongside similar pieces like Debussy’s Sirenes from the orchestral nocturnes, and Sibelius’ Oceanides. 

[mendelssohn-kin]

[musictheoryaugmented]

looking for the correct movement on IMSLP

[incorrect-composer-quotes]

Pachelbel: Have you ever heard the sound of the most boring chord progression being played?

Hildegard: No?

Pachelbel: wOULD YOU LIKE TO

[animatedtext]

requested by sweet-ap0calypse

[laughingpokemon]

[shit-my-music-professors-say]

Theory professor: the form is ABACABA

Friend: it sounds like avocado

[classical-carp]

fresh abacaba

[musicmajorx2]

Reed nights ✨

[theorchestraroom]

Conductor, pointing to bassoonist: You, that was good.

Bassoonist: *Does a little dance*

[kingjaffejoffer]

Executive chef at a top Thai restaurant tells Gordon Ramsay that his Pad Thai is trash [x]

[minusthelove]

Lmao “what do you want to know from me?” Fuck!

[katjohnadams]

So no one thinks that Gordon’s being “Put in his place” or something, this is from Gordon’s show where he specifically goes to places around the world to be schooled in how they do their cuisine and un-fuck the British (Imperialist but we can’t admit that on TV, but he does hint STRONGLY at it in some episodes) way of cooking “exotic” dishes by learning from the people who do it best.

That’s the world’s most successful chef putting himself in a position to learn from chefs around the world in world-class restaurants, grandmother’s houses, in a cramped make-shift kitchen on a rocking and speeding steam train, and more. He doesn’t shy away from learning from people who’ve never been in the remote vicinity of a culinary arts school or run a “professional” kitchen.

And here he’s showing a chef what he thinks of as Pad Thai and if you don’t think one of the most talented chefs on earth didn’t know he was specifically setting himself up to fail to make a point to his audience, then hopefully you do now! <3 

[brunhiddensmusings]

the context- he wasnt saying ‘heres my world famous pad tai for you to sample, a recipe i hold more dear then my own mother’ its closer to  ‘here, this is how i was taught to cook pad tai in liverpool by a man named charles, how far off am i?’

[adventures-in-a-world-of-fiction]

I also think the precise criticism is interesting. The other chef doesn’t say it’s bad. He definitely doesn’t say it’s trash. He doesn’t say it’s a bad meal. What he says is that it’s not pad thai. It’s been labelled as a specific thing and it doesn’t resemble that thing to someone from that culture.