This is a good example too of oberheim stuff:
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I feel like I'm back in the 80s
Yeah I think they are deceptive with their products. They "claim" to reproduce all these classic synths, but if you have ever had any experience with the originals compared to their software versions, well they don't usually add up. The most blatant case I can think of is their version of the Arp 2600. I've own a couple of them over the years, have played many others. Their version is not even close to the real instrument. Their are just certain things that a real 2600 does that the software version doesn't do, it was just a big joke. I can only assume they figure most of their clients have never used any of the real instruments they claim to make.
"WE can't allow any profane personal insults here"...really. They do on television!
Everybody needs to cool off, please.
We intend to enforce the rules of the forum. Just because you are angry at something someone else has said doesn't mean you can break the rules in response.
If someone posts something you consider a violation (personal insults in particular), please report the post to the forum moderators and admin. We're going to moderate a bit more tightly for a while until order is restored.
Everyone please remember the point of an internet forum is discussion and the sharing of ideas. Simply put, we come here FOR FUN. It's not supposed to be a series of arguments or insults or belittlements. We all need to behave better, please!
The forum isn't the problem. It's the way you talk to some people here. I started out posting here a little over a year ago and honestly, I've managed to get along with everyone here just fine. Nobody has disrespected me and I've gotten helpful music advice. Calm down a bit and you'll be a lot better off. I'd hate to see you get banned over this.
Mr. CCC (sorry for the nostalgically remembrance)
I´m pretty sure that anyone here knows and appreciate, that both of you guys are real specialists when it comes to gear and pro-audio judgements!
Cosmic fabric – you mention Steve Roach, Robert Rich, Jean-Michel Jarre, Oophoi, Vangelis, Tangerine Dream as your gear inspiration – but I assume these artists all started with a single synth and a reel to reel.
Oophoi did enjoy gear but a direct personal quote was that his ‘dream’ effects chain was a roland VP9000, TCm3000 and sony minidisc 730 – none of which are particularly high end gear. I also find inspirational how he also valued and supported creativity in others. I can’t speak about the others on your list.
My studio fits into the little gear category. There is really not much there.
I'm not going to get into a slanging match with any individual who has such fixed and limited views on the ambient music.
This whole "Chef" thing has got me into this thread because I intended to stay out of it for obvious reasons.
I have been a professional Chef for the last 27 years and I emphasis "professional" because I get paid to do this. With all these opinions floating about here some real world facts about cooking are warranted.
1. The only essential tool a cook needs is a sharp knife, preferable a good one about a $100 and should last many many years.
2. All that "equipment" you may have seen in commercial kitchens is there for one reason...to produce food for a lot of people in a short period of time. Practically every fancy piece of equipment can be done with a good sharp knife if you know how but often a short cut is needed because time is critical and the doors open at 5pm and the show must commence. Hence the need for fancy equipment
3. Anything done in a commercial kitchen can be done in a home kitchen....granted you might not want to smoke pork butt in your house or have a veal stock simmering for 48 hours.
4. The creative process is a team effort in a commercial kitchen.....I write the menu, source ingredients, look for interesting flavors that work well together or contrast each other etc....but it gets handed off to the station that will actually complete the dish so there is a constant need for excellent technique and often relearning. Part of my job is that the cooks in the kitchen are exposed to these techniques so that they can do the job and we arrive at the completed dish together during the chaos and fury of a busy service
5. There are no real short cuts.....sort of contradicting myself here....what I mean is if you want to understand sauces you have to know the traditional mother sauce that came out of french cooking. The principles learned allow one to be really creative or break the tradition and know why you are doing so. Training is everything and then the creative expression follows.
6. You dont have to go to culinary school to be a good cook...you do have to work in several or often many different restaurants to get the real knowledge if you choose to work in this industry
7.The equipment in commercial kitchens is only a means to an end, the most important part is the creative human factor that will make the food taste delicious, look exciting and been full of nutrition to promote a healthy and energized life.
You Send me your gear, I can help you to get some balance.
You send me a very large check and I just might do that.I don't care if other artists have smaller or computer based studios,
You completely missed my point but I'm not surprised.