And I've run out of vegemite, fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuucccccccccccccccccckkkkkkkkkkkkkkk. Don't want to leave the house.

[quote=funkyhoney;18768074]This. Because English continues to evolve, and as a young language more favour was put into it. English is such a bizarre language when you get down to it, Latin is a lot more efficient and yes, was considered as "the" scientific language, and still is used in taxonomy.[/quote]

I suspect America reaching "world superpower" status had something to do with the influence as well.

Something interesting I just learned, the "no splitting infinitives" and "don't end sentences with a preposition" rules were directly lifted from Latin where it was actually impossible to do either.


[quote=funkyhoney;18768075]Don't be hating on RHCP. Best album since Californication.[/quote]

Not hating, just not a fan of the album.


[quote=funkyhoney;18768076]And I've run out of vegemite, fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuucccccccccccccccccckkkkkkkkkkkkkkk. Don't want to leave the house.[/quote]

A friend of my girlfriend's bought me a jar of Vegemite. It tastes like salt and yeast. Not bad, but pungent and to be used sparingly for sure. What do you put it on?

You put vegemite on anything :)

Its awesome with cheese on toast, or like a toasted cheese sandwich i guess

you give vegemite to people you wish a fate worse than genital cancer.

[QUOTE=Az_Holl;18768156]You put vegemite on anything :)

Its awesome with cheese on toast, or like a toasted cheese sandwich i guess[/QUOTE]

And everything.

Toast, sandwiches, crumpets, vita-wheats, steak (or so I'm told).

I'm getting probably to the point where I could just eat it.

[QUOTE=spirit;18768164]you give vegemite to people you wish a fate worse than genital cancer.[/QUOTE]

i'd listen to this guy ^ - he seems to know what's up with vegemite and its terrible cousins with different names - marmite et al.

Put Vegemite on toast, or on a sandwich with cheese.

It is a man's food.

I recently recorded some acoustic guitar tracks with my buddy. I used his tuner and tuned to drop C#. After hours getting all of the mics placed perfectly, working out the kinks with his Lexicon interface, and getting the cleanest takes possible, I went home. The next day he sent me the tracks so that I could record my bassline, and for whatever reason, I was totally out of tune.

It turns out, his tuner was set to Concert Bb mode instead of concert C, which I believe means that I was tuned UP to drop Eb, right?

you'd probably want to ask a brass player rather than a bass player.

[QUOTE=spirit;18768202]i'd listen to this guy ^ - he seems to know what's up with vegemite and its terrible cousins with different names - marmite et al.[/QUOTE]
i prefer marmite and promite to vegemite. They taste like beer

you can use vegemite and hot water to make a mock miso soup too

[quote=Az_Holl;18769223]i prefer marmite and promite to vegemite. They taste like beer

you can use vegemite and hot water to make a mock miso soup too[/quote]
Blasphemy.

Miss you bro.

[QUOTE=funkyhoney;18767565]That reminds me, did anyone here do Latin? I never did that, blast.[/QUOTE]

Yeah, like 10 years ago for about a year or so. Don't remember a whole lot though.

It's used as a scientific language because it is dead, and doesn't evolve. The lexicon is set and terms mean the same thing 200 years ago that they do today.

I've always been curious about vegemite. I wonder how hard it is to find in a seaside tourist town with a lot of weird specialty stores. There is an "anglophile" store that sells a bunch of british sh*t, so that might be my best bet.

vegemite is aussie. marmite is british. no idea what the flying fuck promite is.

apparently it's aussie too. go figure.

[quote=Jaded;18769691]Yeah, like 10 years ago for about a year or so. Don't remember a whole lot though.

It's used as a scientific language because it is dead, and doesn't evolve. The lexicon is set and terms mean the same thing 200 years ago that they do today.

I've always been curious about vegemite. I wonder how hard it is to find in a seaside tourist town with a lot of weird specialty stores. There is an "anglophile" store that sells a bunch of british sh*t, so that might be my best bet.[/quote]

You can find it at World Market (or some place of the like). You might have to go inland a few miles, though, away from the tourists.

I did Latin and classical Greek in school but don't remember a whole lot of either.

Vegemite is superior.

[QUOTE=gaslight;18769980]I did Latin and classical Greek in school but don't remember a whole lot of either.

Vegemite is superior.[/QUOTE]

Thank you, here's a man with taste.

Now, Dudes and Dudettes, I am putting together a mix reel of current stuff. If you have any songs you've been involved in (I'm looking at you Gassy, Fatbandity, and Funky) let me know and I shall mix 1 song for free.

You can have the mix to do whatever you want with, as long as I can post it eventually on my website (see: free advertising for you).

I'll probably get no replies, but no harm in asking :chug:

Oh and Ryan if you have any stuff from your band that you could share with me to give it a shot that would be cool. If you don't like the mix I won't put it on my website (lol if the client doesn't like it, then no good putting it out there for other potential clients!)

I may have something for you. I'll tell you when im not at work :)

Right. Basically I've got something on the go, but it is absolutely in its most formative stages. It's going to be an evolution of what we were doing with Mae's Lost Empire, but with a more electronic/glitch twist. If you think it sounds interesting, let me know and I can show you what's there, but we haven't got much done yet at all, so I would understand if you just said it was too much work ;)

[QUOTE=FunkMetalBass;18769826]You can find it at World Market (or some place of the like). You might have to go inland a few miles, though, away from the tourists.[/QUOTE]

There is no away from the tourists in santa barbara, unfortunately. We do have a world market that i'm gonna hit up. Is it like REALLY REALLY salty, like those dry cured olives (if you've had those)?

I'm getting my plan of attack together. I work at a little gourmet cheese/food shop so I have access to a wealth of amazing cheeses, just got to figure a good one for that stuff. I'm thinking that because it is yeasty, a beer washed rind cheese like chimay or something like a taleggio. Aged goudas might be good, but that might be too much crazy flavor going on. Vendeen bichonne, tomme savoie, and toma valsesia could temper that saltiness, so maybe some mild semi-softs. No kiwi or aussie cheeses in the shop, although I kinda doubt aussie cheese can be all that great due to the overall lack of water on the continent. NZ is different, though, and I wouldn't be surprised if all the best cheeses from oceania come from there.
Is it best to eat with beer?

edit: I take that back, we sell roaring 40s, a blue cheese from australia. That would be good if it wasn't so salty already.

[QUOTE=fatbandit;18771034]Right. Basically I've got something on the go, but it is absolutely in its most formative stages. It's going to be an evolution of what we were doing with Mae's Lost Empire, but with a more electronic/glitch twist. If you think it sounds interesting, let me know and I can show you what's there, but we haven't got much done yet at all, so I would understand if you just said it was too much work ;)[/QUOTE]

Dude send it on over, is it a Reaper session? If so I'll have to install it real quick so I can put into Pro Tools...

my email is my first name then:halford@windowslive.com

No underscores or nuffin'.

The very least I can try giving it a mix or something so you can hear what it may sound like?

[quote=Jaded;18771366]There is no away from the tourists in santa barbara, unfortunately. We do have a world market that i'm gonna hit up. Is it like REALLY REALLY salty, like those dry cured olives (if you've had those)?

I'm getting my plan of attack together. I work at a little gourmet cheese/food shop so I have access to a wealth of amazing cheeses, just got to figure a good one for that stuff. I'm thinking that because it is yeasty, a beer washed rind cheese like chimay or something like a taleggio. Aged goudas might be good, but that might be too much crazy flavor going on. Vendeen bichonne, tomme savoie, and toma valsesia could temper that saltiness, so maybe some mild semi-softs. No kiwi or aussie cheeses in the shop, although I kinda doubt aussie cheese can be all that great due to the overall lack of water on the continent. NZ is different, though, and I wouldn't be surprised if all the best cheeses from oceania come from there.
Is it best to eat with beer?

edit: I take that back, we sell roaring 40s, a blue cheese from australia. That would be good if it wasn't so salty already.[/quote]

You have access to taleggio? I've been looking all over Arizona for it for months. A prosciutto-wrapped salmon recipe I found calls for it. Last I heard, there were issues with the packaging that made it nigh impossible to import.

As far as cheese flavor goes, you'll want something strong (otherwise, the Vegemite kind of drowns it out) and something less salty; maybe something akin to sharp cheddar.

[QUOTE=FunkMetalBass;18771753]You have access to taleggio? I've been looking all over Arizona for it for months. A prosciutto-wrapped salmon recipe I found calls for it. Last I heard, there were issues with the packaging that made it nigh impossible to import.

As far as cheese flavor goes, you'll want something strong (otherwise, the Vegemite kind of drowns it out) and something less salty; maybe something akin to sharp cheddar.[/QUOTE]

Don't know why it'd be hard to import, the only problems we run into with cheese imports are raw milk cheeses not aged the FDA required 60 days. It comes packaged just like anything else, in airliner lined boxes with a bunch of icepacks. Its relatively cheap too, at least compared to most everything else we sell. It's one of the cheaper at 16/lb. Try to special order it and don't take no BS about packaging.

Is it even possible to troll a forum that <5 people regularly post on?

neigh

[quote=funkyhoney;18773623]Is it even possible to troll a forum that <5 people regularly post on?[/quote]

It only means that obvious troll is EXTRA obvious.

I'll send you something when we've got something worth sending you then Joel. Currently it's the song in MIDI form with pianos VSTs just for sound, and a drum track that doesn't have the ideal sounds on it, none of the pads or subs, or any of the audio glitching done. So it'd give you an idea of the composition of the song as it is now, but that's about it. Unless you want something that rough just through curiosity haha.

Unless you fancy actually working on it as an actual ongoing musical project with us? D:

[quote=fatbandit;18773946]Unless you fancy actually working on it as an actual ongoing musical project with us? D:[/quote]
Haha that could work too?

I'll probably be pretty useless as an actual musician, maybe could do some guitar parts. I could play pseudo-producer if you like?

I'm going away for about a week today so gives you some time to get some stuff together!

We work slow, haha. I wouldn't count on much being done in a week's time. I'm moving house like tomorrow, so I don't know how long it'll be before I'm back working on it. And because we're not a proper band with proper band practices, we're just not that productive.

To be honest, someone with technical skills would be a massive asset. We want to write sweet songs, get them released and kind of be on par with the big guys in the industry. But if we're doing more electronic stuff, that's a side of music where production is probably the biggest part of it, and we're production noobs :(

There are a few songs floating around in various stages of completion though. I'll try and put together a folder of stuff and see if you actually like it first :p