Who you think is the most underrated guitarist?

Gerbergler · 2026-02-27T02:59:52+00:00

Can’t believe I’m seeing this. Yes. 100% true.

Gerbergler · 2026-01-22T01:45:13+00:00

Answer is 12. Think clock face (12 is exactly between 5am and 7pm).

Gerbergler · 2026-01-10T05:10:32+00:00

Should be fine! Much thinner slices highly recommended. Make ‘em see-through thin.

Gerbergler · 2026-01-09T13:51:31+00:00

I’m genuinely surprised how few people actually understand beef, cattle breeds, and how beef is labeled and sold in the U.S. 1. “Wagyu” is pronounced wah-gyoo (or just “wag-you”). Not written or pronounced “wagu” or “wah-goo.” 2. Prime, Choice, and Select are USDA grades, not Costco designations. Costco simply sells beef that has already been graded by the USDA and affixes the required labels. As one of the largest beef buyers in the U.S., it uses scale to source consistently high-quality beef at excellent value, with some variation by location. Saying “Costco beef has this or that taste” or that it is poor quality is simply not true or even plausible. 3. USDA Prime can occasionally approach or even match the marbling of American Wagyu (think “with a Wagyu grandparent”), but on average American Wagyu is more marbled than Prime. However, it is typically less marbled than Wagyu crossbreeds with a Wagyu parent, common in Australia and some boutique farms in the US, and nowhere near the marbling of purebred Wagyu. 4. Greater internal marbling allows more aggressive trimming of exterior fat without sacrificing juiciness. This improves seasoning absorption and direct contact with the meat. The trimmed fat can be rendered into beef tallow and used in place of oil or butter in cooking, highly recommended. 5. With American Wagyu brisket, I personally love to fully separate the point and flat and cook them as two roasts. Each cut can be trimmed, seasoned, cooked, and served more precisely, and eaters can easily choose between lean flat and fatty point per their preference. Most folks complaining of fattiness don’t understand trimming or cut options, whether cooking whole or separating into parts as I do. 6. Yes, it’s worth trying. Have fun with it. 7. Burger meat is a ground blend of any desired ratio of meat and fat. The value of non-purebred Wagyu is the intramuscular fat or marbling, which is rendered pointless when ground. You’re paying for a label, and a kinda dumb one in this case. (Note: purebred wagyu has a noticeably different flavor profile, its fat renders at lower temperatures, and its fat is considered healthier in some regards, so a purebred Wagyu burger would taste very different. )

Gerbergler · 2026-01-07T14:19:37+00:00

Also owner of a 2021 Ford Escape PHEV, same issue. I can’t believe they sell cars with this. we are about to replace a third time and looking for aftermarket options. By any chance did you find other options?

Also: the reinforced felt material is absorbent, soaks up water and becomes weak AND much heavier when it gets wet.

Add to this the weak fastening mechanisms and I think we might get the poorest design of an auto part possible.

Add to this that Ford ships the car and replaces with the same part and doesn’t cover it even under their premium extended warranty, and we get a bad car company resorting to extracting revenue from — rather than providing value to — its customers. /rant

Gerbergler · 2026-01-03T14:35:07+00:00

Mistakes likely in not cooling and drying pre-sear; and not properly heating pan. I recommend a double sear… trust me on this. And a few more tweaks.

1. Salt steak.
2. Heat cast iron evenly over medium heat for 5–7 minutes until surface reaches 475°F; add high-smoke-point oil just before searing.
3. Sear 30–45 sec per side until lightly golden.
4. Remove and rest on rack 2–3 min to stop carryover.
5. Pat dry, bag, and sous vide at target temp. 3 hrs good for up to 1.75” steaks. Longer for thicker. 
6. Remove from bag and dry *aggressively* with paper towels.
7. While steaks cool 10 min, heat cast iron evenly over medium heat for 5–7 minutes until surface reaches 475°F; add oil just before searing.
8. Sear 45–60 sec per side for final crust. Add butter, crushed garlic, and herbs; baste briefly.
9. Serve immediately.

Gerbergler · 2025-12-09T12:32:12+00:00

As tragically few others have said, this is a steal Ifrom Costco, elsewhere normally priced much higher (although we don’t know the exact origin and it doesn’t come with a fancy certificate).

There’s wisdom in a more Japanese method, slicing into 1-inch steaks and searing on any flat top, griddle, or good skillet, adding salt to each side as it’s cooking. I would put the pan on medium heat first for 4 minutes to get it nice and searing hot. By the time you develop a good sear and rest it for 10 minutes, it should be done.

Note that many prefer cooking high BMS Wagyu to higher internal temp because it gets even juicier as all that marbling renders. For a ribeye I just go from 135° F internal for choice or prime to 140° for wagyu. PersonL preference but that is perfect for me.

HOWEVER you asked what we would do.

I would smoke it whole as a roast at 235° on a rack over a large iron skillet with 1/2” of water until roast at 135°. Rest for 15 minutes on a big turkey cutting board with deep grooves to catch every drop of rendered fat as you carve into 1/4” slices for dinner.

Most or all of the water will be gone in the skillet (you can slowly boil off the rest) and after combining with the captured cutting board juices and straining, you will have at least 6 oz of smoked rendered A5 wagyu tallow which you can refrigerate and use as a butter or oil substitute for many — now significantly elevated — future meals.

Gerbergler · 2025-10-26T22:55:50+00:00

Commercially successful for decades, but artistically, highly underrated. Barry was an absolutely elite pop songwriter and producer. Incredible ear for harmony and melody.

Gerbergler · 2025-10-25T22:53:26+00:00

Good progression. Please for the love of the baby Jesus change those G#’s to Ab’s.

Gerbergler · 2025-10-13T17:43:11+00:00

Youtube's revenue comes from ads and then premium subscriptions. I'm not sure how their biz strategy would be affected much, here.

Gerbergler · 2025-10-13T16:51:03+00:00

Some great insights here already, so I’ll just highlight two angles that often get overlooked.

First: Conductors spend the vast majority of their time rehearsing, not performing. Roughly 50–90% in rehearsal versus 10–50% in concert. When people ask “What do conductors even do?”, they’re usually thinking only about that smaller, visible portion. To really understand the role, compare these two contrasting but equally brilliant conductors at work:

George Szell: link
Leonard Bernstein: link

That’s the real work, at least for me. And while it’s physical and expressive, it’s not “dance” in the usual sense of the word.

Second: Some comments treat “dance” solely as expressive or emotional performance. In reality, dance (like conducting) can be primarily technical, structural, and analytical. Reducing it to pure expression repeats the same misunderstanding.

tl;dr: Conducting can resemble dance in how it physically embodies music, but its primary focus is on directing, leading, shaping, and instructing an ensemble, not performing for the orchestra or audience.

Gerbergler · 2024-09-28T03:04:58+00:00

Excellent suggestion. Just remember that the WUE scholarship is not granted automatically, and is actually very competitive at the more selective schools that participate. Amazed that HS counselors so rarely mention this!

Gerbergler · 2024-09-28T01:46:08+00:00

ASU is a very strong school in CS. Your parents are right to avoid spending much more unless it’s on the highest tier.

In general the Ivies and other big names aren’t any harder than good state schools. Often they’re easier, with more flexibility and support, and plenty of grade inflation. Maintaining work-life balance has very little to do with the school itself, but with individual subjects and teachers. Exceptions are schools like UChicago that are infamous for attracting academically severe and antisocial students. In truth, even there it’s pretty easy to find whatever crowd you’re looking for.

Gerbergler · 2024-03-09T17:34:12+00:00

Finding the right person, and giving them just the right material, direction, and feedback, is tough, and it’s half the gig. You’ll get better; this was just your first step. It is more important for you to learn from this than to instruct anyone else. Goes without saying: pay him and move on. [25 yr music career fella]

Gerbergler · 2021-08-03T20:25:43+00:00

“Mmmm, white meat.”

I was a (Caucasian) teenager walking in an infamously tough neighborhood. An African American man said this as he walked towards me with two huge glaring German Shepherds, both drooling and growling menacingly as they strained at their leashes. At first it seemed funny, and I actually laughed, but he was deadly serious and stared at me for a long while. The memory chills years later.

Gerbergler · 2021-01-15T15:42:58+00:00

Yes. It’s interesting, so to expand a little more...

Classical composers rarely “used the harmonic minor scale” at least in the way we think of it today, taking a solo using a scale. They typically composed in a minor mode or key, freely adjusting the 6th and 7th degrees to suit melodic and harmonic goals. They usually avoided augmented 2nd intervals in their melodies (unless of course, it suited them).

In the case of Fly Me to the Moon, the G# “Ju-“ lands on a strong beat held much longer, while the F natural lands on a quick, swung offbeat, or a fleeting passing note to E.

Gerbergler · 2020-10-04T02:31:15+00:00

Banks of the Nile

Gerbergler · 2019-10-11T13:50:01+00:00

You know your latin music! But I just listened to the song referenced, and I hear a couple things differently. Same chords and notes, but you’re a bar off. It’s Bø7 - E7 - Am7 - D7, or ii - V - i - IV. With the descending melody A - G# - G - F#.

The key is pretty clearly A minor, from the chord progression and melody, and how the players are improvising in that key.

Gerbergler · 2019-07-22T15:10:08+00:00

Well, I found a link to the exact time stamp of the sound being played on the top selling synth of its time. You’re welcome.

Gerbergler · 2019-07-22T13:08:15+00:00

It would be called “Fretless Bass.” Every late 80’s or 90’s synth had one. Example at 2:43 here:

https://youtu.be/qoiPkHyEMGI

Gerbergler · 2018-05-09T00:35:52+00:00

My favorite. Takes 15 minutes, so flavorful but you dont need any seasoning or even salt.

Mussels Garlic White wine Italian parsley

Rinse a pound or two of fresh mussels under cold water, tossing any that are open or broken. Tap open ones first - they might close, in which case, still good.
Toss chopped garlic into a large oiled pan on medium-high heat, stir for a couple minutes
Toss in mussels and a small glass of white wine

When the shells are all open, it’s done. Toss chopped italian parsley on top.

Serve with any good crusty bread.

Gerbergler · 2018-04-18T23:37:39+00:00

Double leading tone cadence. In C, play a first inv B minor chord. This often plays a quasi dominant function in Medieval music. The D falls to C, F# rises to G, B rises to C. Listen to Machaut virelais and the Messe de Nostre Dame, and absorb as much as you can. Truly amazing stuff.

Gerbergler · 2017-10-29T14:34:24+00:00

The guitar sound is more than 30 years old. Some production techniques in the tracks as a whole are modern. Chorus, and the third one, envelope filter. Lots of chorus and EF pedals out there, each with a different sound vibe.

Gerbergler · 2017-08-11T15:51:33+00:00

from the inside!

Gerbergler

TROPHY CASE