southsamurai
- 4 Posts
- 4 Comments
southsamurai@sh.itjust.worksto Scotland @lemmy.world•Is the Buttery Sandwich a truly fine piece or a rancid rowie?English3·3 days agoAfter reading that, I am at full chub
southsamurai@sh.itjust.worksto BBC@rss.ponder.cat•The best photos from Black Sabbath's farewell4·6 days agoNo bullshit, Ozzy went out right.
His voice was on point, even if it seemed like it might have taken meds to keep it there. He was still into it, enjoying performing even though it looked like he wanted to prowl the stage one last time and couldn’t.
If he’d waited any longer, it would have been sad. If he’d gone sooner, he might wonder if he made a mistake. Instead, he managed to nail the moment, that balance of things where he could do one last awesome show and retire knowing he did it as long as he could and as long as he should.
As farewells go, there’s been some horrible ones, but I think this one will go down as exactly how it should be done
southsamurai@sh.itjust.worksto Metal@lemmy.world•Disturbed - Down With The Sickness [2000, IL, Nu Metal]English1·1 month agoYou gotta stay relaxed and let it be above or below the vocal cords. I do below, but it comes out not sounding exactly right. I have trouble staying above the cords though.
There’s videos on how to do it that are better than what I can write, but the key is keeping the throat relaxed and open
It sounds like a scream, but if you watch Draiman do it, he stays really loose physically. There’s only the barest tension in his chest when he does it, enough to drive the air out from the diaphragm. It does seem like he’s pulling from there anyway, though he likely is also pulling support from the abdomen as well, what with the volume he gets without a mike.
For me, I start with some loosening up, warm up my throat, then start with a deep growl. A grrrrrr in my chest. Then I pull in some deep belly breaths and let the growl rise until it’s just under the vocal cords.
If you’re fine with it being deeper, you can stop there, because that’s where the barked “ah-ah” needs to sit anyway. But if you’re shooting for the higher version he uses, carefully engage the cords and do the wah-ah-ah without tightening them. Then move it above them for a few soft ones before pushing hard with the air. That’s when you let it rip.
All the shaping of the sounds is in the mouth. If you try to generate the ah parts in the back of the mouth, you’re likely to end up with them further down, and engage your cords, which is when they end up feeling abused as hell for a half hour.
I genuinely suck at doing it in the same pitch Draiman does. I can’t really scream at all without engaging my cords, and that shreds them. So I growl it out. Doesn’t even scratch if I stay relaxed enough.
What’s funny? I can’t actually sing for shit. But I can do stuff like that well enough. The basic techniques are the same as you use to project your voice when doing public speaking unamplified, or in a crowd.
Thing is, you might not be able to get the same effect no matter how you go about it. Everyone’s throat is a little different. If the false folds aren’t shaped similar to a given performer, matching their sound is essentially impossible. So you have to play around and find different parts of the throat to give the vibration from. I’ve heard people do that intro scream from their palate, just behind the uvula, where it sounds more like the usual metalcore screams. I tried that, and it just fucking hurts to me, and sounds like shit as well, instead of cool
Eh, there’s three criteria for me with “fake” or substitute foods like this.
Does it either taste indistinguishable from the food it’s mimicking, or taste so good on its own that its still worth using?
Is it going to be no worse health wise than the original?
Does it perform either the same as, or so similar to as not to matter, as an ingredient as the original?
Previous cheese replacements fail all three metrics, or at least two of them when they manage to be better health wise. And I’ve tried a goodly number of them.
This one looks like it should perform similar to dairy cheese in some ways, but if it can’t match the taste close enough, it’ll still fail.
Cheese isn’t “just” a lump of protein and fat. There’s a complex series of processes between the teat and the cracker. The biggest one is what happens over time as a given cheese sits and matures. Something like mozzarella, I can see this process mimicking fairly well. Something like a bleu or parma, it just ain’t gonna happen.
But there’s another factor involved that isn’t one of my concerns regarding a cheese substitute. Is there an animal besides cows that can make a product where it’s more environmentally friendly, and still be cheese in every way that matters? There are cheeses made from milk other than cow milk, and they often have a much better track record environmentally and/or cruelty wise because the industry is different and the animals just don’t need the same conditions to maximize profit. That could change if they took off in a big way, but not in all cases.