cptgaio

(Y)(Y)(Y)(y)

Dead? I’d love to be "dead" like they are! They make money just by using their name? Well, that may be true, but they could have easily done that by just exploiting the rights and limiting themselves to live activities. Instead, they chose a different path, and whether we like it or not, the albums, which you mistakenly call a photocopy, that they’ve made in the last 10 years fuel the debate (both for better and worse, mind you: tastes have always played a significant role) more than any other created by some promise of new Metal (a genre that is indeed dead: but certainly not due to Maiden or Metallica, but because of the "youngsters" who can’t get beyond the clichés invented by the "founders" of the genre). All of this means being very much alive, not the other way around... I would reserve the DeProfundis for someone else in Metal!

On the contrary, it was what forced them to rise again. Not all evil comes to harm.

Zot(?) (the record inspires me little)

@Ezekiel: "I’m putting my head straight, moving on, staying on track. I choose life. Even now I can’t wait. I will become exactly like you: the job, the family, that stupid big television, the washing machine, the car, the CD and the electric can opener. Good health, low cholesterol, life insurance, mortgage, first home, casual fashion, suitcases, a three-piece living room, DIY, game shows, junk food in the belly, kids, strolling in the park, office hours, good at golf, the car washed, lots of sweaters, Christmas with family, private pension, tax exemption, getting by away from trouble...
Waiting for the day you die."

A straightforward and honest review; perhaps you could have said a bit more and polished the style a little (not that there are any errors, but maybe I would have made it less "casual," in my opinion), but nobody is born "knowing." They don't excite me.

Nice there

I'll add at least 4 in the comments, I swear! ;-)

Tripe alla Castrocunipertense: After boiling the tripe in salted water (and maybe with a bit of vegetables for flavor, like carrots, celery, etc.), cut it into strips (not too thin). In a nice spacious pot, add chopped celery, carrots, onions, and a sprig of rosemary, along with two or three tablespoons of olive oil. After a few minutes (be careful not to overbrown the vegetables), add the tripe and cook over medium heat for about 7-8 minutes. Add a quarter of a glass of wine vinegar (let it evaporate completely) and a tablespoon of tomato puree (if you like cinnamon or nutmeg, add a pinch), cover everything with water (season with salt and pepper) and let it cook for at least two hours. Once cooked, prepare deep plates where you'll place the tripe and drown it with hot meat broth, allowing the diners to add grated cheese (aged Asiago) to taste and offering plenty of crusty bread.

Do you make it "dry" or in broth? ;-)