A Quote by Illinois Jacquet
The patterns of big-band music are smooth and classical. It's got to be fresh. The brass section should crackle, like the sound of eggs being dropped into hot grease.
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I would love young girls to look up and see my string section or my brass section or the steel band and be like, 'Wow! I never thought I could do that, that's wicked! I want to be up there doing that.'
Everything edible is fried in Texas! Or it is buried in the ground to cook before it is eaten. ... Texas food should be forbidden! 'The steaks at night are big and bright, deep in the heart of Texas!' And they are always afloat in grease. Next morning you are served a smaller steak, which serves as a platform for two fried eggs ... all of this afloat in the same grease! 'Chicken, you say? You bet! Comin' up!' Same grease! They are right. Comin' up! For hours afterwards. I couldn't believe the crust of an apple pie! Same grease!
I studied trumpet for almost 15 years and was performing with a professional concert marching band in parades and rodeos. I was headed back east to study music, and if I hadn't been intrigued with the Native American flute, I suppose I'd now be jockeying for first chair of the brass section of some orchestra, or perhaps I'd be teaching music in a school system.
Their eagerness for the big-band music and their ability to grasp the essence of it made me realize that today's generation has not been properly exposed to the big-band sound.
It's very common in Iceland, this music-making and artistic expression by non-professionals. The brass band tradition is not as big, but there are choirs everywhere. So that's something that is familiar to me.
When I was growing up, until I was 18 or 19, I was totally invested in the classical music world. I had no concept of anything else. The closest thing to a cool band I listened to was Radiohead. Radiohead were the only band I liked in high school. I was just obsessed with classical music, opera, Claude Debussy, and that kind of stuff.
What I'm after is a composed music that will sound like improvised music when improvisors play it. You shouldn't be able to tell what parts are being improvised and what parts were written out beforehand; it should sound like the same music.
A lot of people ask how I ended up doing classical music given that I'm in a rock band. The truth is that it's the other way around. I was trained as a classical musician and then started playing in a rock band later.
I know what it takes to make a band, how they should interact, what makes a record sound like it's a band - everything having to do with a band, I happen to be into.
I brought the music out to L.A., and the producer Tommy LaPuma heard it and he said - "Man, I love it. Let's do it. Let's record it." I said, "Okay, where's the band?" He said, "We don't have a band. We want it to sound exactly like your demo." I said, "Well, I played all the instruments on the demo." You do that when you're making demos. You got your guitar, you got your sax. He said, "Well, I want it to sound just like that, so get all your instruments out here." So I ended up playing all the instruments.
I do not think classical music faces any threat because new music is being made through computer, as the real charm of classical is its purity, and one who is seeking purity will surely find classical music in spite of so many alternatives.
I remember being in college and taking a class on classical music and getting a big laugh when I said very sincerely that I was not really into trained voices. Some of the greatest singers can transcend their technical perfection and still sound great.
If you don't have a good rhythm section, your band is toast; you're a bar band. Good rhythm section, you've got a chance to get out of the bar.
Place a lump of fresh butter in a pan or egg dish and let it melt - that is, just enough for it to spread, and never, of course, to crackle or sit; open a very fresh egg onto a small plate or saucer and slide it carefully into the pan; cook it on heat so low that the white barely turns creamy, and the yolk becomes hot but remains liquid; in a separate saucepan, melt another lump of fresh butter; remove the egg onto a lightly heated serving plate; salt it and pepper it, then very gently pour this fresh, warm butter over it
When I got my band in 1983, I knew what I had to do. If I'm going to have a big band, they're going to have to sound equally as good as what I'm used to hearing.
I think what's cool about Slayer is no matter how old their albums are, it's the one band to me that their sound is immortal. It never sounds corny to me. You can go back and listen to some Pantera and Metallica albums, and you're like, 'OK, great music.' But Slayer, you go back, and they always sound fresh and hard as hell.
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