steadyb Posted June 25, 2001 Share Posted June 25, 2001 All I said was, having done a couple gigs with the big mondo setup (most live gigs I did with jus a Prophet-600 and a DX7, 'cause that's all I had), it was fun. Not whether it was better than a piano or any other setup. If I said I liked Philly cheesesteaks, because they taste good, someone here would probably reply that salads are more nutritious. Link to comment Share on other sites More sharing options...
Dave Bryce Posted June 25, 2001 Author Share Posted June 25, 2001 If I said I liked Philly cheesesteaks, because they taste good, someone here would probably reply that salads are more nutritious. NOTHING is more nutritious than a cheesesteak! http://www.musicplayer.com/ubb/wink.gif It has all of the basic food groups - meat, dairy (cheese), grains (roll), and of course we can't forget the veggie group (ketchup and fried onions). http://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gif dB ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
steadyb Posted June 25, 2001 Share Posted June 25, 2001 Originally posted by Dave Bryce: ...and of course we can't forget the veggie group (ketchup and fried onions). dB What about the green peppers??? Link to comment Share on other sites More sharing options...
coyote Posted June 25, 2001 Share Posted June 25, 2001 What a studio looks like isn't all that important. What it looks like LIVE is what's important! I mean, two stacks of keys looks like ELP while one little synth on a stand w/ a few rack modules kinda reminds me of the Archies, you know? Which do YOU think looks cooler? http://www.musicplayer.com/ubb/smile.gifhttp://www.musicplayer.com/ubb/smile.gifhttp://www.musicplayer.com/ubb/smile.gif PEACE Originally posted by Dave Bryce: Which do you prefer? What looks cooler to you - a studio with a whole bunch of keyboards, or a studio with one or two keyboards and a whole slew of racks? Discuss... dB I used to think I was Libertarian. Until I saw their platform; now I know I'm no more Libertarian than I am RepubliCrat or neoCON or Liberal or Socialist. This ain't no track meet; this is football. Link to comment Share on other sites More sharing options...
CuzCutz Posted June 25, 2001 Share Posted June 25, 2001 Hi It seems to me that the rack versions almost always have a larger expandibility capacity (JV2080,Triton) you can add more sound cards!! Got ta go with the rack. Cuz. Link to comment Share on other sites More sharing options...
soapbox Posted June 25, 2001 Share Posted June 25, 2001 Originally posted by synthetic: I would choose a moduleonce you have one weighted and one unweighted (keyboard) how many more do you need? Of course there are exceptions, but that about sums it up for me. Enthusiasm powers the world. Craig Anderton's Archiving Article Link to comment Share on other sites More sharing options...
Michael Jones Posted June 26, 2001 Share Posted June 26, 2001 Originally posted by Dave Bryce: If I said I liked Philly cheesesteaks, because they taste good, someone here would probably reply that salads are more nutritious. NOTHING is more nutritious than a cheesesteak! http://www.musicplayer.com/ubb/wink.gif It has all of the basic food groups - meat, dairy (cheese), grains (roll), and of course we can't forget the veggie group (ketchup and fried onions). http://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gifhttp://www.musicplayer.com/ubb/biggrin.gif dB Of course the Philly CheeseSteak MUST BE on sourdough!!! MMMM!!!! Michael "I may be a craven little coward, but I'm a greedy craven little coward." Daffy Duck Link to comment Share on other sites More sharing options...
Dave Bryce Posted June 26, 2001 Author Share Posted June 26, 2001 Originally posted by midirat: Of course the Philly CheeseSteak MUST BE on sourdough!!! MMMM!!!! That'd be a San Francisco Cheesesteak, my brother... dB ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
soapbox Posted June 26, 2001 Share Posted June 26, 2001 Oops, wrong thread!...How did that happen? soapbox (struggling to use a PC instead of a Mac while on vacation) This message has been edited by soapbox on 06-25-2001 at 11:13 PM Enthusiasm powers the world. Craig Anderton's Archiving Article Link to comment Share on other sites More sharing options...
Bucktunes Posted June 26, 2001 Share Posted June 26, 2001 For me, practicality and portability pretty well dictates a max of 2 boards, preferably one weighted and one unweighted. The rest can go in the rack. As far as which keyboards to get, my rule is that if I love it enough to make it my main axe, I'll get the keyboard version. It's gotta have a friendly interface, a comfortable keyboard, and a sound that I'll be happy with for a LONG time. And the MIDI features should be extensive enough that I won't outgrow it anytime soon. If I just want another ROMpler with a lot of good sounds that I don't care to tweak, I'll opt for the rack. I agree that editing rack modules is tedious enough to be forbidding, sometimes because of the skimpy displays but also just because of the ergonomics of the OS. Tweaking a keyboard is much more comfortable. Of course, sometimes you don't have a choice. AFAIK, Yamaha doesn't yet make a rack version of the S80. If they did, I'd be tempted to get something like an SL880 and an S80 rack. Then again, the S80 might be the better choice for the reasons I've already mentioned above. Option anxiety, Yikes! http://www.musicplayer.com/ubb/biggrin.gif Peace all, Steve This message has been edited by SWBuck1074@aol.com on 06-26-2001 at 06:49 AM ><> Steve Link to comment Share on other sites More sharing options...
joegerardi Posted June 26, 2001 Share Posted June 26, 2001 "Sourdough???" Geez, MR! What were you thinking? That's like gettting a Pizza with Whole Wheat crust! (We NY'ers feel about Pizza the way Philadelphians feel about cheesesteaks: Ain't no one does 'em right except in the city.) Setup: Korg Kronos 61, Roland XV-88, Korg Triton-Rack, Motif-Rack, Korg N1r, Alesis QSR, Roland M-GS64 Yamaha KX-88, KX76, Roland Super-JX, E-Mu Longboard 61, Kawai K1II, Kawai K4. Link to comment Share on other sites More sharing options...
Mark Zeger Posted June 26, 2001 Share Posted June 26, 2001 Originally posted by joegerardi: "Sourdough???" Geez, MR! What were you thinking? That's like gettting a Pizza with Whole Wheat crust! (We NY'ers feel about Pizza the way Philadelphians feel about cheesesteaks: Ain't no one does 'em right except in the city.) and the same goes for the NYC bagel (H&H, the King of Bagels) Link to comment Share on other sites More sharing options...
Tusker Posted June 26, 2001 Share Posted June 26, 2001 I am in the less is more school. I'd rather have two to three keyboards on stage and no racks thank you. I find myself not programming modules. I know my synths better than my modules, even synths with a digital interface. I find that with three sound sources of different types (analogish, fmish, rompler/samplerish?) anything else is icing on an already sweet cake. Ideally there would be a a single controller/synth that could do everything........I do believe that a single instrument concentrates your attention and the audiences' attention. Unfortunately I need at least a synth action and a piano action. My tuppence, Jerry ------------------ www.tuskerfort.com Link to comment Share on other sites More sharing options...
Krakit Posted June 26, 2001 Share Posted June 26, 2001 To perform at my best I need many keyboards not just because of the variety of actions, but I need to change sounds quickly and play alternate parts with each hand. I couldn't possibly accomplish this with even two keyboards. Carl Link to comment Share on other sites More sharing options...
sbrock1san.rr.com Posted June 26, 2001 Share Posted June 26, 2001 Keyboards vs. Modules.....this thread could be renamed Rick Wakeman vs. Hans Zimmer. Link to comment Share on other sites More sharing options...
Tinen Posted June 26, 2001 Share Posted June 26, 2001 If master keyboard technology was better, I'd choose a bunch of modules. I got a Roland A-80 many years ago and spent several weeks programming it to control a rack of samplers and romplers. The down side was the MIDI delay, and having to be very careful about what controllers did what on what channel. Too much hassle to be really visceral. So, in the studio it's easier to be surrounded with the real things and just go from one to the other. When it comes to programming and tweaking, I'm OK with the modules--my mind just works that way. A knobless Andromeda wouldn't be my fave, though. Too bad no one has made an A80-type master keyboard with at least 16 motorized faders and a scribble strip declaring what each one does, with a high-speed cable going from the keyboard to a rack unit with multiple MIDI outputs to keep things neat (and fast). --DT Link to comment Share on other sites More sharing options...
Dave Bryce Posted June 26, 2001 Author Share Posted June 26, 2001 Originally posted by Tinen: --DT Hi, Dan! Good to see you, sir...welcome to the forum! dB ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
ynot Posted June 28, 2001 Share Posted June 28, 2001 Having schlepped gear (racks of modules and a HAMMOND!), and surrounded myself with many boards and then shrunk it down to a rack with one controller, I have to say it all really depends on your mood. I started with modules because keyboard felt terrible. Being a piano player, I hated non-weighted boards. I bought my first controller (Roland's A80) without having ever seen it...the salesman had showed me all the latest boards (D50, M1, but while they sounded cool, they felt terrible) and in a final bit of desperation told me about this thing still in the box...he opened the box, I stuck my hands in and played on the keyboard (not kidding, never saw it, just felt it!) and I bought it on the spot. The advantage, besides having an INSTRUMENT (ask a guitarist how they feel about it) that felt great to play, also allowed me to layer sounds and textures in a way that was much more satisfying and had more girth than just layering a few parts from my XP80 does. Try this: layer some of your horn patches from different synths together...the realism is much more pronounced as no 2 horn players breathe alike, thus the attack transients of the different modules/synths help broach that "imperfection." After years of playing different boards, I'm pretty damn happy with my A90 or XV88 and an A70. Now you're limited to how big your rack is! Link to comment Share on other sites More sharing options...
aliengroover Posted June 30, 2001 Share Posted June 30, 2001 This thread is right in line with my current state. I own an OF Alesis Quadrasynth. As a controller keyboard, I am ridiculously pleased with it. I like the sounds, but only use them when pulling up older sequences. I've got a couple of modules, sequenced with an MPC2K. But my next purchase is a Triton. And as much as I love my QS, I'm tempted to go for the Triton Pro. But I don't want to get rid of the QS, and I don't want to add another keyboard. So I'm considering the Triton Rack. But... I love the feel of editing on the board itself. I've never really got into editing any of my modules, but I've made a bunch of sounds on the QS. Price wise, the Triton Rack definitely makes sense. And I plan on positioning it right on top (where my JV currently sits) of the QS, in front of the screen. I need to get over wanting the keyboard, as many racks possess better expandability. But I still want that keyboard! :-) Peace If at first you don't succeed, keep on sucking 'til you do suck seed! Link to comment Share on other sites More sharing options...
steadyb Posted July 1, 2001 Share Posted July 1, 2001 Originally posted by joegerardi: (We NY'ers feel about Pizza the way Philadelphians feel about cheesesteaks: Ain't no one does 'em right except in the city.) But in NY can you get a delicious BBQ Chicken pizza with cilantro and carmelized onions? California Rules!!! This message has been edited by steadyb on 06-30-2001 at 08:14 PM Link to comment Share on other sites More sharing options...
Dave Bryce Posted July 1, 2001 Author Share Posted July 1, 2001 Originally posted by steadyb: But in NY can you get a delicious BBQ Chicken pizza with cilantro and carmelized onions? Califoria Rules!!! You can get it, but it ain't a pizza. http://www.musicplayer.com/ubb/biggrin.gif dB ==> David Bryce Music • Funky Young Monks <== Professional Affiliations: Royer Labs • Music Player Network Link to comment Share on other sites More sharing options...
steadyb Posted July 1, 2001 Share Posted July 1, 2001 I can't believe I misspelled California. It must be the cilantro (at least I think that's what the green on my pizza was). Link to comment Share on other sites More sharing options...
joegerardi Posted July 1, 2001 Share Posted July 1, 2001 Originally posted by steadyb: But in NY can you get a delicious BBQ Chicken pizza with cilantro and carmelized onions? California Rules!!! No. Thank GOD! This message has been edited by joegerardi on 06-30-2001 at 08:56 PM Setup: Korg Kronos 61, Roland XV-88, Korg Triton-Rack, Motif-Rack, Korg N1r, Alesis QSR, Roland M-GS64 Yamaha KX-88, KX76, Roland Super-JX, E-Mu Longboard 61, Kawai K1II, Kawai K4. Link to comment Share on other sites More sharing options...
michael saulnier Posted July 1, 2001 Share Posted July 1, 2001 I was born in the midwest, lived in Stamford, CT for several years in my mid-teens, and now in San Diego, CA for the last 15 years. I've had a lot of pizza everywhere I've been. You could blindfold me... take me up in a plane and land anywhere I've lived in the country and I could tell where I was by the PIZZA. First, the best pizza ANYWHERE is NY pizza. There was a documentary on the learning channel that explained that the unique properties of NY water made the pizza dough "taste" a certain way. They also showed the best way to "cook" pizza... a 1500 degree wood fired oven. Real "solid" mozzerella cheese... "mama's sauce... no other toppings... something like a minute and a half in the oven... done to perfection... OH YEAH... That being said, Chicago style pizza, (while no NY pizza) is a nice meal. Thick, chunky, kinda spicy sauce, with sausage, mushrooms... maybe even WHOLE WHEAT crust... I dare you to eat more than two slices in a setting... fills you right up!!! Californians have NO CLUE what pizza is... for them it seems like it's whatever the chinese restaurant next door threw out in the trash from the night before... piled high... OK, it's not that bad, and I've choked down a few slices of bbq chicken pizza... (bbq sauce instead of tomato sauce... it's just wierd)... but I sure miss NY pizza. Some guy in LA had the bright idea of flying in enough water everyday from NY to make the pizza's for his place... but he couldn't sustain the cost and the stupid LA crowd didn't care anyway... Pizza, blessed by God as a nearly perfect food. Right up there with Philly cheese steaks... (with no green peppers). guitplayer I'm still "guitplayer"! Check out my music if you like... http://www.michaelsaulnier.com Link to comment Share on other sites More sharing options...
Jose Cobelas Posted July 2, 2001 Share Posted July 2, 2001 Well, everybody knows that pizza is to food what Britney Spears is to music. JoseC. Iberian Cook. Link to comment Share on other sites More sharing options...
marino Posted July 3, 2001 Share Posted July 3, 2001 I grow up carrying around things like the Rhodes Chroma and various Oberheims, so I can tell you, I really BLESSED the arrival of MIDI modules. Plus, being a pianist, I love to have one big keyboard in front of me, split with all the sounds I need for a piece. I don't mind if the bottom key triggers a high note, or a bunch of keys is just for weird samples. I just get used to the layouts. Two keyboards is cool too, but only if I have them one over the other, as closely as possible. I program my modules all the time, after all their front panel is often a replica of the one on the keyboard version. You only have to lay them out in such a way that they're comfortable to reach, so you don't get fatigued too soon. Originally posted by jcobelas@navegalia.com: Well, everybody knows that pizza is to food what Britney Spears is to music. I can't remain silent anymore! http://www.musicplayer.com/ubb/smile.gif Maybe the above definition is perfect for New York pizza. Look, I'm from Italy so I'm spoiled, but I can tell you I've never been able to finish a slice of New York pizza. The "best pizza in the world"? That plastic greasy thing? Well, next time you're around here, give me a call... I'll give you some good addresses. http://www.musicplayer.com/ubb/smile.gif marino Link to comment Share on other sites More sharing options...
Michael Jones Posted July 3, 2001 Share Posted July 3, 2001 Originally posted by guitplayer: I was born in the midwest, lived in Stamford, CT for several years in my mid-teens, and now in San Diego, CA for the last 15 years. I've had a lot of pizza everywhere I've been. You could blindfold me... take me up in a plane and land anywhere I've lived in the country and I could tell where I was by the PIZZA. First, the best pizza ANYWHERE is NY pizza. There was a documentary on the learning channel that explained that the unique properties of NY water made the pizza dough "taste" a certain way. They also showed the best way to "cook" pizza... a 1500 degree wood fired oven. Real "solid" mozzerella cheese... "mama's sauce... no other toppings... something like a minute and a half in the oven... done to perfection... OH YEAH... That being said, Chicago style pizza, (while no NY pizza) is a nice meal. Thick, chunky, kinda spicy sauce, with sausage, mushrooms... maybe even WHOLE WHEAT crust... I dare you to eat more than two slices in a setting... fills you right up!!! Californians have NO CLUE what pizza is... for them it seems like it's whatever the chinese restaurant next door threw out in the trash from the night before... piled high... OK, it's not that bad, and I've choked down a few slices of bbq chicken pizza... (bbq sauce instead of tomato sauce... it's just wierd)... but I sure miss NY pizza. Some guy in LA had the bright idea of flying in enough water everyday from NY to make the pizza's for his place... but he couldn't sustain the cost and the stupid LA crowd didn't care anyway... Pizza, blessed by God as a nearly perfect food. Right up there with Philly cheese steaks... (with no green peppers). guitplayer So 'THATS WHY' NY pizza tastes the way the East River smells!!! http://www.musicplayer.com/ubb/tongue.gif Michael "I may be a craven little coward, but I'm a greedy craven little coward." Daffy Duck Link to comment Share on other sites More sharing options...
sbrock1san.rr.com Posted July 3, 2001 Share Posted July 3, 2001 guitplayer- go up to Cardiff-by-the Sea to a place called Vigilucci's on San Elijo Road. The best Italian food and pizzeria in San Diego County. This isn't spam...I don't own the restaurant. I just know good food. Link to comment Share on other sites More sharing options...
Michael Jones Posted July 3, 2001 Share Posted July 3, 2001 Originally posted by guitplayer: I was born in the midwest, lived in Stamford, CT for several years in my mid-teens, and now in San Diego, CA for the last 15 years. I've had a lot of pizza everywhere I've been. You could blindfold me... take me up in a plane and land anywhere I've lived in the country and I could tell where I was by the PIZZA. First, the best pizza ANYWHERE is NY pizza. There was a documentary on the learning channel that explained that the unique properties of NY water made the pizza dough "taste" a certain way. They also showed the best way to "cook" pizza... a 1500 degree wood fired oven. Real "solid" mozzerella cheese... "mama's sauce... no other toppings... something like a minute and a half in the oven... done to perfection... OH YEAH... That being said, Chicago style pizza, (while no NY pizza) is a nice meal. Thick, chunky, kinda spicy sauce, with sausage, mushrooms... maybe even WHOLE WHEAT crust... I dare you to eat more than two slices in a setting... fills you right up!!! Californians have NO CLUE what pizza is... for them it seems like it's whatever the chinese restaurant next door threw out in the trash from the night before... piled high... OK, it's not that bad, and I've choked down a few slices of bbq chicken pizza... (bbq sauce instead of tomato sauce... it's just wierd)... but I sure miss NY pizza. Some guy in LA had the bright idea of flying in enough water everyday from NY to make the pizza's for his place... but he couldn't sustain the cost and the stupid LA crowd didn't care anyway... Pizza, blessed by God as a nearly perfect food. Right up there with Philly cheese steaks... (with no green peppers). guitplayer So 'THATS WHY' NY pizza tastes the way the East River smells!!! http://www.musicplayer.com/ubb/tongue.gif Michael "I may be a craven little coward, but I'm a greedy craven little coward." Daffy Duck Link to comment Share on other sites More sharing options...
Michael Jones Posted July 3, 2001 Share Posted July 3, 2001 Originally posted by Dave Bryce: That'd be a San Francisco Cheesesteak, my brother... dB OK..I may have the wrong name of the bread BUT I DO KNOW that the Philly Cheese Steaks I have had certainly isn't on enriched white bread...so what IS the proper name. I used to go to a diner in some town north of Waterford, CT just across the street from an amusement park and they had the best damn bread for grinders I have ever had!! http://www.musicplayer.com/ubb/wink.gif Michael This message has been edited by midirat on 07-02-2001 at 09:31 PM "I may be a craven little coward, but I'm a greedy craven little coward." Daffy Duck Link to comment Share on other sites More sharing options...
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