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Post by millring on Jun 26, 2022 16:12:04 GMT -5
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Post by gbacklin on Jun 26, 2022 20:09:48 GMT -5
Thanks John ! I hadn't see that one before. One player I had admired a lot was the late Allan Holdsworth. I got to see him years ago at Durty Nellies in Palatine. Here is Allan discussing his headless guitar by Carvin at the time Carvin still existed. I believe it is now Kiesel.
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Post by coachdoc on Jun 27, 2022 8:28:09 GMT -5
Irk. His playing to me is just noise. Very little coherence.
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Post by amanajoe on Jun 27, 2022 10:27:38 GMT -5
I got to see him years ago at Durty Nellies in Palatine. From 1988 to 1996 I could be found at Durty Nellies almost every Thursday night. If not playing the open mic, at least haunting the place. We wouldn't get there until about 11:00pm. I worked second shift at the school, got off at 10:00pm. We always stopped at The Lamplighter across the street first, then went to Nellies. Nellies closed at 2:00am so we'd head over to Slice of Chicago (that served food until 3:00am and had a 4:00am liquor license).
Sometimes we'd play in the big room, sometimes the "Listening Room". Sometimes I played solo, sometimes with a couple of friends.
Here is something you might not know, I was a founding member of the Malort Club.
Jeppson's Malört is named after Carl Jeppson, a Swedish immigrant who first distilled and popularized the liquor in Chicago. Malört (literally moth herb) is the Swedish word for wormwood, which is the key ingredient in a bäsk, a bitter-flavored type of Swedish brännvin.
One night we were sitting at the bar in Nellies just before closing. One of my friends joked with the bartender what could we get for free. He smiled and pulled out a dusty bottle and poured three shots for Tom, Dave and I. It was awful stuff, but became a tradition that if you were going to come out and drink with us, you had to join "The Malort Club" and buy a round of it for the group. When the bartender moved to a big Rush St. bar, he started the tradition all over and now it's a big thing. For those of you wondering, my friend Dave (also a founding member) hit upon the best description of Malort's taste. Imagine a rain water barrel filled with oak leaves that have been fermenting for a while, then spray the oak leaves with Raid bug spray to drive off any bugs and bottle it.
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Post by aquaduct on Jun 27, 2022 11:00:11 GMT -5
Here is something you might not know, I was a founding member of the Malort Club.
Jeppson's Malört is named after Carl Jeppson, a Swedish immigrant who first distilled and popularized the liquor in Chicago. Malört (literally moth herb) is the Swedish word for wormwood, which is the key ingredient in a bäsk, a bitter-flavored type of Swedish brännvin. One night we were sitting at the bar in Nellies just before closing. One of my friends joked with the bartender what could we get for free. He smiled and pulled out a dusty bottle and poured three shots for Tom, Dave and I. It was awful stuff, but became a tradition that if you were going to come out and drink with us, you had to join "The Malort Club" and buy a round of it for the group. When the bartender moved to a big Rush St. bar, he started the tradition all over and now it's a big thing. For those of you wondering, my friend Dave (also a founding member) hit upon the best description of Malort's taste. Imagine a rain water barrel filled with oak leaves that have been fermenting for a while, then spray the oak leaves with Raid bug spray to drive off any bugs and bottle it.
When I was working for Volvo in DC I spent a fair amount of time with Swedish big wigs like the Swedish ambassador and various corporate vice presidents and presidents. They had something called Aquavit that they took slugs of any time they could think of a reason. Christmas was a particularly big time for celebrating over there as was the first 2 weeks in August when the outside temperature got up to about 65 degrees and everyone took time off to go to the beach and drink themselves silly. Aquavit tastes like it's very close to Malort. Apparently if you can find anything that will ferment in Sweden, you take advantage of it. Hell, it's dark outside for half the year. What else are you going to do? One very important lesson I've learned from both the Swedes and the Koreans- don't accept a drinking game challenge. You ain't in that league. |
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Post by Deleted on Jun 27, 2022 12:52:40 GMT -5
One very important lesson I've learned from both the Swedes and the Koreans- don't accept a drinking game challenge. You ain't in that league. WORD. Ugh, the memories I've forgotten.... |
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Post by Shannon on Jun 27, 2022 15:23:18 GMT -5
One very important lesson I've learned from both the Swedes and the Koreans- don't accept a drinking game challenge. You ain't in that league. WORD. Ugh, the memories I've forgotten.... Interesting. Many Asians lack some or all of the enzyme that breaks down alcohol. This results in their getting intoxicated or physically ill with minimal alcohol intake. I had a Korean colleague in residency who was ill with half a beer. |
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Post by jdd2 on Jun 27, 2022 15:42:35 GMT -5
The common story is that in europe, the long history or fermentation to make/keep things drinkable, vs (east) asia, where making tea did that, resulted in less widespread alcohol tolerance. Not the same gene, but similar thing going on with lactose intolerance.
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Post by TKennedy on Jun 27, 2022 16:21:00 GMT -5
That Clapton dialogue was right out of Spinal Tap.
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Post by Marty on Jun 27, 2022 17:15:04 GMT -5
When he talks about the "woman tone" he mentions rolling off the BASS.
Eric, how high were you that day?
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Post by aquaduct on Jun 27, 2022 19:09:24 GMT -5
WORD. Ugh, the memories I've forgotten.... Interesting. Many Asians lack some or all of the enzyme that breaks down alcohol. This results in their getting intoxicated or physically ill with minimal alcohol intake. I had a Korean colleague in residency who was ill with half a beer. When I was going to Korea I never met a Korean who couldn't drink. Most of them quite enjoyed it. And smoking- like chimineys. While I had good advice from the General Counsel of Hyundai America and an engineer who worked for him that kept me out of the traps, the stories of a drinking game called "I give you my heart"- basically going around a table, slamming your head on the table and then downing a shot until only one winner is still conscious were quite legendary. |
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Post by Marshall on Jun 27, 2022 20:25:53 GMT -5
Here is something you might not know, I was a founding member of the Malort Club.
Jeppson's Malört is named after Carl Jeppson, a Swedish immigrant who first distilled and popularized the liquor in Chicago. Malört (literally moth herb) is the Swedish word for wormwood, which is the key ingredient in a bäsk, a bitter-flavored type of Swedish brännvin. One night we were sitting at the bar in Nellies just before closing. One of my friends joked with the bartender what could we get for free. He smiled and pulled out a dusty bottle and poured three shots for Tom, Dave and I. It was awful stuff, but became a tradition that if you were going to come out and drink with us, you had to join "The Malort Club" and buy a round of it for the group. When the bartender moved to a big Rush St. bar, he started the tradition all over and now it's a big thing. For those of you wondering, my friend Dave (also a founding member) hit upon the best description of Malort's taste. Imagine a rain water barrel filled with oak leaves that have been fermenting for a while, then spray the oak leaves with Raid bug spray to drive off any bugs and bottle it.
"Tastes like an abortion clinic in Iceland." "It's the product of a gypsy curse." |
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Post by drlj on Jun 28, 2022 18:21:04 GMT -5
Clapton is a fine guitarist. Intellectually, he is on par with a duck. I watched a long interview with him once and I felt like starting a GoFundMe to buy Eric a working brain.
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Post by amanajoe on Jun 29, 2022 15:48:47 GMT -5
Here is something you might not know, I was a founding member of the Malort Club.
Jeppson's Malört is named after Carl Jeppson, a Swedish immigrant who first distilled and popularized the liquor in Chicago. Malört (literally moth herb) is the Swedish word for wormwood, which is the key ingredient in a bäsk, a bitter-flavored type of Swedish brännvin. One night we were sitting at the bar in Nellies just before closing. One of my friends joked with the bartender what could we get for free. He smiled and pulled out a dusty bottle and poured three shots for Tom, Dave and I. It was awful stuff, but became a tradition that if you were going to come out and drink with us, you had to join "The Malort Club" and buy a round of it for the group. When the bartender moved to a big Rush St. bar, he started the tradition all over and now it's a big thing. For those of you wondering, my friend Dave (also a founding member) hit upon the best description of Malort's taste. Imagine a rain water barrel filled with oak leaves that have been fermenting for a while, then spray the oak leaves with Raid bug spray to drive off any bugs and bottle it.
"Tastes like an abortion clinic in Iceland." "It's the product of a gypsy curse." Okay, the matrix is trying to tell me something, I'm just not sure what. The other night after we had this discussion, my wife and I watched the first episode of a show called, "The Bear". The premise is a highly rated chef comes home to Chicago to run the family Italian beef shop after his brother dies. In one of the early scenes of the show, he is outside on the street talking with someone and in the background in perfect focus is an advertising sign that clearly says Malort in big red letters. I probably wouldn't have payed attention except that we just had this discussion. |
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