My first impression of the Samsung X830 was one of mistaken identity. I glanced across the mass of papers and Mobile News Magazines piled up on my colleges desk and asked; have you had a new MP3 player?
The rectangular device he was using had music displayed on it with the songs and artists that were playing scrolling across the display, the music was being changed using the built-in Jog-Wheel, Earphones were extruding from the side, how was I to know it was a phone, looked more like an Ipod to me.
It surprised me because I thought I knew most things about most mobile phones, but I do think I can be excused as mobile phones and MP3 players are now becoming one and the same…
Welcome to the World of Hybrids…
Mobile Phones are evolving all the time, Some follow evolution cycles and look more like PDA’s than phones, some evolve into the slimmer, smaller versions of their ancestors and some turn their hand to the musical arts.
The Samsung X830 is a really good specimen of music evolution. It features a MP3 player that is compatible with the AAC (itunes & Ipod) and WMA (Windows Media player)music files, which is a fantastic feature as most dedicated music devices will only operate one type or the other.
The X830 features 1GB of internally memory which can be dedicated to music storage or combined to hold both your songs and you photos and video. Music can be controlled using the Jog-Wheel interface; this is a cool feature for operating the handset from inside the depths of your pocket. The sound quality is top rate with the only disadvantage of this phone being that it’s missing that loud-speaker for playing songs out loud. Songs can be used as ring-tones but the handset is not quite a beat box, but then what Ipod model has speakers built into it?
Watch the video related to Music magazine
www.scalethesummit.com http www.chrisletchford.com http myspace.com Video tapping lesson from Guitar World Magazine (April 09 Issue) for the song “The Great Plains”, from the album “Carving Desert Canyons”, out Feb 17th 2009.
October 6th, 2009 on 3:36 am
yes, he meant the tuning.
October 6th, 2009 on 3:36 am
Amazing! Thanks you for your lesson video.
October 6th, 2009 on 3:36 am
Especially a BFR
October 6th, 2009 on 3:36 am
thanks a lot. we’ll be back out in LA this Jan. pretty sure it will be at House Of Blues in Hollywood.
-chris
October 6th, 2009 on 3:36 am
pretty good eh?
October 6th, 2009 on 3:36 am
i think he meant the tuning aha
October 6th, 2009 on 3:36 am
so, i sat through this and learned it as they played it, then Chris revealed that there was a PDF with the CDrom…
lol.
October 6th, 2009 on 3:36 am
I love that riff from Great plains as soon as I get my amp working I’m going to learn as much of that video as I can thanks guys!
October 6th, 2009 on 3:36 am
i love how travis says “im just playing a normal seven string guitar.”
i wouldnt exactly call an ernie ball mm petrucci signature a normal guitar!
October 6th, 2009 on 3:36 am
I really like Alternative Press (AP).
October 6th, 2009 on 3:36 am
the rolling stone is such a great magazine. you should try that
October 6th, 2009 on 3:36 am
The magazines don't care what classes you take. Most writers did not go to college to learn to write.
Start submitting articles to the local daily and weekly newspapers in your area. It will only take 1 or 2 articles to get you involved. Call a reporter for the paper and ask if she will talk to you about your future job.
You would make $20,000 in the beginning. All writers starve. The magazines pay low wages..
October 6th, 2009 on 3:36 am
SPIN is pretty good, plus I think you can get it free for a year or something if you go to their website
October 6th, 2009 on 3:36 am
This might not be the same one, but it sure sounds great!
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Chicken and Dumplings
He likes it, he loves it, he wants some more of it! And who wouldn't? This recipe is another hit single from award-winning country music star Tim McGraw. Make this old-fashioned supper dish with a large natural or organic chicken for flavorful results.
Serving: 8
INGREDIENTS:
1 whole (4- to 5-pound) chicken, a stewing hen if available
1 onion, quartered
2 stalks celery, cut in chunks
3 garlic cloves, crushed
2 sprigs fresh parsley
1 teaspoon dried whole thyme
1/2 teaspoon dried sage
1 bay leaf
2 cloves
1 teaspoon salt
1 tablespoon black peppercorns or 1/2 teaspoon ground black pepper
3 quarts water
2 tablespoons butter
2 tablespoons flour
1 cup chopped onion
2 carrots, diced
1 cup diced celery
2 chicken bouillon cubes
1/4 cup cornstarch
1/4 cup cold water
2 cups frozen sweet peas, defrosted and drained
1/4 cup mixed chopped fresh herbs, such as parsley, dill and thyme
Dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup minced green onion
1/4 cup minced fresh parsley
1 egg, beaten
1 cup milk
DIRECTIONS:
In a large, heavy soup pot or Dutch oven, place chicken, quartered onion, celery stalks, garlic, herbs, cloves, salt, peppercorns and water. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until chicken falls from the bones, about 1 hour. (Note: If you happen to be lucky enough to get a true stewing hen, it may take 2 1/2 to 3 hours to become tender, and you'll have lots of great flavor).
Remove chicken to cool and drain. Strain the broth, pressing firmly on solids to extract the liquid. Let broth settle then skim excess fat. Reserve broth.
Meanwhile, when chicken is cool enough to handle, tear the meat into bite-sized pieces and reserve; discard the skin and bones.
Melt butter in a soup pot and whisk in 2 tablespoons flour until smooth. Cook over medium heat, stirring constantly for 3 minutes. Whisk reserved broth into butter and flour mixture and continue whisking vigorously until sauce comes to a boil and no lumps remain. Add chopped onion, diced carrots and celery and reserved chicken. Whisk in bouillon cubes and let sauce reduce by half.
In a small bowl, mix cornstarch with 1/4 cup cold water. Whisk the slurry into the sauce and return to a boil to thicken. Taste and adjust the seasoning.
To make the dumplings: In a large bowl, quickly mix dumpling ingredients until just combined to make a loose dough. Thin with water if needed. Do not overmix. With a 1/4-cup measure, drop scant quarter-cupfuls of batter into the simmering liquid. Cover and cook without peeking for about 15 to 20 minutes or until fluffy and cooked through.
Stir in peas and chopped fresh herbs. Serve immediately.
October 6th, 2009 on 3:36 am
The first thing you need to know is that it is TOUGH. Music media is a over-saturated market. I personally read a few good zines, but there are other ones, some of them quite big, that I was also a fan of and they have long ago discontinued because they run out of money/readers/coverage/respect. Most people would rather read NME, Q or Rolling Stone, stuff like that – especially as they are all free online. But there are people like me who prefer zines… there not corporate, less hype.
It'll take you a long time to earn the respect needed to gain access to bigger bands and shows. Why not try collaborating with a zine that already exists? Maybe a printed one you like in your area, or for online try one that is looking for volunteers. Of the ones I read and trust, I know that Music Vice is advertising for contributors, so maybe try them: http://musicvice.com/getinvolved.html
If you do go it alone then good luck! But think about my suggestion to try getting in touch with a magazine that already exists, because a lot of them die out because of a lack of a team, and you could get quick access to bigger shows through helping out a creditable mag.
October 6th, 2009 on 3:36 am
October 6th, 2009 on 3:36 am
Sounds fine in my opinion.
Are you planning to pursue just as a hobby or eventually you plan to make some income from it? If you are planning the latter then you might wanna do research for copyright purposes to make sure you don't step on anyones toes. Otherwise, go for it.
Good Luck!
October 6th, 2009 on 3:36 am
???