Lily on the Beach

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Lily on the Beach

Post by 24db »

TD recording an album, an easy process? er not quite:

Lily on the Beach:

"We could have written a book about the major and minor disasters during the recording session, everything that could go wrong, did go wrong."

They had complete breakdowns of their two multi-track recorders two times, equipment got lost on a train shipment, some of the new compositions disappeared from the computer screen some synchronisation and back-up systems didn't make it, their studio technician became a father in the middle of a session and had to leave Edgar and Paul on their own, some good tracks were lost during final mixing, a high pitched tone got onto the digital tape and could not be filtered, and some of the mixes had to be redone. We are not talking about the flu's and cold, or thunderstorms which brought their country studio into bizarre conditions...
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Re: Lily on the Beach

Post by Hobo »

24db wrote:TD recording an album, an easy process? er not quite:

Lily on the Beach:

"We could have written a book about the major and minor disasters during the recording session, everything that could go wrong, did go wrong."

They had complete breakdowns of their two multi-track recorders two times, equipment got lost on a train shipment, some of the new compositions disappeared from the computer screen some synchronisation and back-up systems didn't make it, their studio technician became a father in the middle of a session and had to leave Edgar and Paul on their own, some good tracks were lost during final mixing, a high pitched tone got onto the digital tape and could not be filtered, and some of the mixes had to be redone. We are not talking about the flu's and cold, or thunderstorms which brought their country studio into bizarre conditions...
Frustrating for sure, but I still don't feel sorry for them. Their day job is something they enjoy doing and they get relatively well paid for it. How many among us can say that?
"In the absurd often lies what is artistically possible." - Edgar Froese
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Re: Lily on the Beach

Post by 24db »

Hobo wrote:
24db wrote:TD recording an album, an easy process? er not quite:

Lily on the Beach:

"We could have written a book about the major and minor disasters during the recording session, everything that could go wrong, did go wrong."

They had complete breakdowns of their two multi-track recorders two times, equipment got lost on a train shipment, some of the new compositions disappeared from the computer screen some synchronisation and back-up systems didn't make it, their studio technician became a father in the middle of a session and had to leave Edgar and Paul on their own, some good tracks were lost during final mixing, a high pitched tone got onto the digital tape and could not be filtered, and some of the mixes had to be redone. We are not talking about the flu's and cold, or thunderstorms which brought their country studio into bizarre conditions...
Frustrating for sure, but I still don't feel sorry for them. Their day job is something they enjoy doing and they get relatively well paid for it. How many among us can say that?
I agree...although TD and Edgar have had hard years as well, it was well into the early 70' before they could give up their day jobs. It's also well documented that Edgar had to rough it in Paris (Bois de bologne), eating nothing but horse meat for some time.
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Re: Lily on the Beach

Post by Hobo »

24db wrote:
Hobo wrote:
24db wrote:TD recording an album, an easy process? er not quite:

Lily on the Beach:

"We could have written a book about the major and minor disasters during the recording session, everything that could go wrong, did go wrong."

They had complete breakdowns of their two multi-track recorders two times, equipment got lost on a train shipment, some of the new compositions disappeared from the computer screen some synchronisation and back-up systems didn't make it, their studio technician became a father in the middle of a session and had to leave Edgar and Paul on their own, some good tracks were lost during final mixing, a high pitched tone got onto the digital tape and could not be filtered, and some of the mixes had to be redone. We are not talking about the flu's and cold, or thunderstorms which brought their country studio into bizarre conditions...
Frustrating for sure, but I still don't feel sorry for them. Their day job is something they enjoy doing and they get relatively well paid for it. How many among us can say that?
I agree...although TD and Edgar have had hard years as well, it was well into the early 70' before they could give up their day jobs. It's also well documented that Edgar had to rough it in Paris (Bois de bologne), eating nothing but horse meat for some time.
Bet he doesn't eat horsemeat now!
"In the absurd often lies what is artistically possible." - Edgar Froese
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Re: Lily on the Beach

Post by rattymouse »

Hobo wrote:
24db wrote:
Hobo wrote: Frustrating for sure, but I still don't feel sorry for them. Their day job is something they enjoy doing and they get relatively well paid for it. How many among us can say that?
I agree...although TD and Edgar have had hard years as well, it was well into the early 70' before they could give up their day jobs. It's also well documented that Edgar had to rough it in Paris (Bois de bologne), eating nothing but horse meat for some time.
Bet he doesn't eat horsemeat now!
why would ANYONE eat horsemeat?
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Re: Lily on the Beach

Post by 24db »

rattymouse wrote:
Hobo wrote:
24db wrote: I agree...although TD and Edgar have had hard years as well, it was well into the early 70' before they could give up their day jobs. It's also well documented that Edgar had to rough it in Paris (Bois de bologne), eating nothing but horse meat for some time.
Bet he doesn't eat horsemeat now!
why would ANYONE eat horsemeat?
The French do, infact they used to buy horses from the UK

From Wiki:

According to legend, the modern French taste for horse meat dates from the Battle of Eylau in 1807, when the surgeon-in-chief of Napoleon's Grand Army, Baron Dominique-Jean Larrey, advised the starving troops to eat the flesh of horses that had died on the battlefield. The cavalry used breastplates as cooking pans and gunpowder as seasoning, and thus founded a tradition.

Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef, and in 1866 the first butcher's shop specialising in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris of 1870-71, horse meat was eaten by all citizens of Paris due to a shortage of fresh meat in the blockaded city, and also because live horses were eating vast quantities of grain which was needed by the human populace. Many Parisians gained a taste for horse meat during the siege, and after the war ended, horse meat remained popular amongst Parisian citizens.
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Post by epsilon75 »

Neigh Lad Neigh :arrow: :lol:
RIP Edgar. I am going to miss you.
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Post by epsilon75 »

I love "Long Island Sunset" on LOTB :arrow: great song :D
RIP Edgar. I am going to miss you.
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Post by bigmoog »

im re listening to lily on the beach as i type.....its very, er cool........and serenely tuneful......a nice easy listen.....it gets 7 on the bm scale, where melrose is 8 and optical race all thee way up to eleven..........


horse meat.....?....our local kebab van has it on the skewer im sure,,,,,,poor shergar :D
...The wise.....are silent.....
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Post by epsilon75 »

bigmoog wrote:im re listening to lily on the beach as i type.....its very, er cool........and serenely tuneful......a nice easy listen.....it gets 7 on the bm scale, where melrose is 8 and optical race all thee way up to eleven..........


horse meat.....?....our local kebab van has it on the skewer im sure,,,,,,poor shergar :D

Lot of cats gone missing round that area im told :shock: :wink:
RIP Edgar. I am going to miss you.
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Re: Lily on the Beach

Post by alipaul »

24db wrote:
rattymouse wrote:
Hobo wrote: Bet he doesn't eat horsemeat now!
why would ANYONE eat horsemeat?
The French do, infact they used to buy horses from the UK

From Wiki:

According to legend, the modern French taste for horse meat dates from the Battle of Eylau in 1807, when the surgeon-in-chief of Napoleon's Grand Army, Baron Dominique-Jean Larrey, advised the starving troops to eat the flesh of horses that had died on the battlefield. The cavalry used breastplates as cooking pans and gunpowder as seasoning, and thus founded a tradition.

Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef, and in 1866 the first butcher's shop specialising in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris of 1870-71, horse meat was eaten by all citizens of Paris due to a shortage of fresh meat in the blockaded city, and also because live horses were eating vast quantities of grain which was needed by the human populace. Many Parisians gained a taste for horse meat during the siege, and after the war ended, horse meat remained popular amongst Parisian citizens.

I've eaten Horse meat in Verona it's the local speciality especially with polenta.

You wouldn't know the difference if you weren't told
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Re: Lily on the Beach

Post by Hobo »

alipaul wrote:
24db wrote:
rattymouse wrote: why would ANYONE eat horsemeat?
The French do, infact they used to buy horses from the UK

From Wiki:

According to legend, the modern French taste for horse meat dates from the Battle of Eylau in 1807, when the surgeon-in-chief of Napoleon's Grand Army, Baron Dominique-Jean Larrey, advised the starving troops to eat the flesh of horses that had died on the battlefield. The cavalry used breastplates as cooking pans and gunpowder as seasoning, and thus founded a tradition.

Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef, and in 1866 the first butcher's shop specialising in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris of 1870-71, horse meat was eaten by all citizens of Paris due to a shortage of fresh meat in the blockaded city, and also because live horses were eating vast quantities of grain which was needed by the human populace. Many Parisians gained a taste for horse meat during the siege, and after the war ended, horse meat remained popular amongst Parisian citizens.

I've eaten Horse meat in Verona it's the local speciality especially with polenta.

You wouldn't know the difference if you weren't told
I'm sure I could tell the difference between horse meat and polenta! :wink:
"In the absurd often lies what is artistically possible." - Edgar Froese
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Re: Lily on the Beach

Post by alipaul »

Hobo wrote:
alipaul wrote:
24db wrote: The French do, infact they used to buy horses from the UK

From Wiki:

According to legend, the modern French taste for horse meat dates from the Battle of Eylau in 1807, when the surgeon-in-chief of Napoleon's Grand Army, Baron Dominique-Jean Larrey, advised the starving troops to eat the flesh of horses that had died on the battlefield. The cavalry used breastplates as cooking pans and gunpowder as seasoning, and thus founded a tradition.

Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire. The high cost of living in Paris prevented many working-class citizens from buying meat such as pork or beef, and in 1866 the first butcher's shop specialising in horse meat opened in eastern Paris, providing quality meat at lower prices. During the Siege of Paris of 1870-71, horse meat was eaten by all citizens of Paris due to a shortage of fresh meat in the blockaded city, and also because live horses were eating vast quantities of grain which was needed by the human populace. Many Parisians gained a taste for horse meat during the siege, and after the war ended, horse meat remained popular amongst Parisian citizens.

I've eaten Horse meat in Verona it's the local speciality especially with polenta.

You wouldn't know the difference if you weren't told
I'm sure I could tell the difference between horse meat and polenta! :wink:
Horse meat actual tatsed like stewing steak the way it was cooked it just melted in the mouth the Polenta i didn't get !!!

I've actually eat worse i had turtle testicles in japan once :shock:
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Post by ant »

:D I bet it is better than the c**p you get in a certain worldwide fast food chain's outlets!! But then again what isn't? LOTB is a pretty cool album I think, certainly better than a lot of the stuff they did between 1991 and 1995, IMHO. :D
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Post by rotwang »

Gunpowder as seasoning? I've heard of blackened chicken and blackened fish before, but this certainly gives the term a new meaning! I can just imagine Emeril Lagasse whipping something like that up on his Food Network program. BAM, indeed! :D
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