casamorta

Well, you know, it often happened that Harrison would steal the girls from Clapton and vice versa... Then to make up for it, they would play a solo on each other's albums! :)

I agree with Kosmo, and ATTENTION: Yoko Ono is called a 'witch' and Lennon a puppet; but let’s consider that Paul McCartney was just as much a puppet of Linda (good soul...) ridiculing his artistic flair in the Wings and with very, very, very questionable collaborations! For this reason, the only truly free and consistent one for me has turned out to be Harrison, who played with everyone, from Dylan to Deep Purple, while always remaining himself. Ariciao

well... they were all a bit nervous during that time and were throwing shit at each other. Honor only to George...

Hail Hell, this morning I wanted to review this album, but fortunately I checked and found yours already. I don’t have much significant to add, especially since it's already quite long... I've had the record since 2002, listened to it and re-listened to it, my rating is 4 because the band's potential was enormous but some ideas have always seemed a bit too forced to me. See ya

@ kiki, just out of curiosity: but in which high school do they teach you to write like that today? 'F**k, back in my day you had to deal with Latin and Greek in addition to good old Italian...

@ bartlebbum, before writing the review of this album I just made sure there were no others on DeBaser, and I didn't want to read the other two (including yours) so I could express all my emotions and feelings more freely. Well, I just went to read your review of Catharsis, and I see that Yob also reminded you of Lovecraft. I don’t know… it's nice! I sincerely hope my quote didn’t bother you then, have a great day.

thank you thank you thank you, he/she is too kind... have a good day

But holy shit!! I don't know where they found them, I need to see a band live to get a t-shirt. And the Yob in Italy?! Posers...

Welcome to my kitchen! Today I want to offer you the recipe for spaghetti allo scoglio. INGREDIENTS FOR 4 "GOOD EATERS": 500g of spaghetti, 500g of mussels, 500g of clams, 300g of squid, 12 scampi, 300g of ripe cherry tomatoes, a small shallot, white wine, preferably the same as you will serve with the dish, garlic, extra virgin olive oil, chili pepper, parsley, salt. PREPARATION: At least 4 hours before starting to prepare the dish, you need to purge the mussels and clams. For this purpose, place them in a bowl of water, add a handful of coarse salt and a splash of vinegar or lemon juice: being stinging, they help the shellfish to purge better. Change the water at least three times over time, taking care to carefully remove the sand residue that will settle at the bottom. Place a crushed garlic clove in a pan over high heat with a bit of oil, add the mussels with well-cleaned shells and splash in the wine. After a few minutes, the shells will open. Remove them from the pan, strain, and set aside the cooking liquid. Repeat the process with the clams. In a pan with a drizzle of oil, add crushed garlic, place the scampi on their backs after making a deep incision from the bottom of the head to the end of the tail and splash with white wine. Once the scampi are cooked, remove them from the pan and keep them warm. In the same pan, add the finely chopped shallot, and when it is slightly golden (the more yellow it gets, the more flavor we will perceive), add the baby squid and the seafood cooking water. Cook on high heat for a few minutes and add the halved cherry tomatoes. Lower the heat and let them cook. Drain the pasta very al dente and sauté it in the sauce, to which we will add the previously shelled seafood, a bit of pasta cooking water, and the chili pepper. Personally, unlike many, since I have excellent chili pepper that comes straight from the heart of Calabria and is preserved fresh in oil, I prefer to add it at the end to keep its flavor intact. Plate it, sprinkle with a generous handful of chopped parsley, and garnish with the scampi and a few clam shells. Given the very "Mediterranean" personality of the dish, I think the best pairing is with a dry and fragrant white wine produced near the coasts of the Mediterranean. I dare to suggest a good Vermentino di Gallura DOCG if you want to highlight the shellfish, a Greco di Tufo, a Falanghina, or if you love strong emotions and want to give your dish a nice "hit of Calabria," increase the chili pepper and pair it with a Ciro' Bianco. If you don't want white wine, you can also pair it with a good Salice Salentino. Mmmmhh, COOKED AND EATEN!

This other review had escaped me, my apologies. Here too I rate it 5. Beautiful style, you don’t let yourself be carried away by emotion, and you remain true to the music you discuss. P.S. I hope what you write doesn’t come true: "(...) I am convinced that tomorrow it will be evident to everyone how this sonic outrage constitutes a further step beyond the boundaries of the comprehensible." I don’t know, the fewer we are, the better it is...