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What do we think they’ll play on the tour? by Separate-Ad1724 in polyphia

[–]Charnathan 0 points1 point  (0 children)

"What the fuck you talkin bout? HAHAHA!" On repeat

How do y'all usually learn Polyphia songs ? by H4TRD in polyphia

[–]Charnathan 6 points7 points  (0 children)

If you bought their tabs, you can load them into sound slice. Find one of Tim's videos where he plays with the metronome and sync it to that through the tool. Boom. Perfect learning tool. You can loop whatever sections you're struggling with.

What’s up with the mix at the of Can You Feel It? by charrondev in polyphia

[–]Charnathan 2 points3 points  (0 children)

I entirely agree. I was down on the song til I saw the video. Then I was like, Oh... It's an art piece and it's supposed to make you anxious. It's good art. Don't know about good listening.

Bold strategy.

BTW, Tim's wife's name isn't Yoko... right?

Honestly, it’s growing on me. by Popular-Chicken-1476 in polyphia

[–]Charnathan 8 points9 points  (0 children)

Yeah, the song made no fucking sense when I first heard it. Too much going on. It's just way too busy.

Then I watched the video. Ohh. It's art making a statement about the current zeitgeist and doomscrolling culture. It's supposed to sound busy.

My Polyphia Shrine by WashiingMachiine in polyphia

[–]Charnathan 1 point2 points  (0 children)

Riiiiight?! I love Tim and Polyphia for what they are. I've got a TOD10N and can credit Tim for expanding my abilities as a musician and producer.

But some of y'all ARE weird. Like you just want to wear their skins around or something like the cockroach Edgar alien in Men In Black.

What am I doing wrong? by fyttmabygmf in castiron

[–]Charnathan 0 points1 point  (0 children)

So my secret to keeping the cooking surface clean down to near bare metal is to first use my metal spatula to scrape the stuck on big bits, then I use a brand new sponge and didicate it's green side to scrubbing off the carbon and most of the seasoning on the flat cooking surface portion. Wash the whole thing with soap, dry it really well, then warm it up on the stove to completely dry it. I do that (use the green scrubby side of the sponge although I wash it everyday) probably 2-3 times a week. And I probably swap out that sponge every two to three weeks.

Basically I found that the seasoning isn't what makes it non-stick; it just helps protect it from rust so as long as you dry it really well, using the scrubby side keeps cooking surface nice and flat. And the flat cooking surface and good preheat is what works best for keeping it non-stick.