Here’s how to calculate millisecond delay time to your tempo so you can make adjustments on the fly (or just set it correctly for a hardline beat delineation.) Needless to say, if you’re not going for strict tempo beat pulses then you can skip equations and do this “by feel”.It’s very simple if you remember this equation:
* Delay time in ms (Milli-seconds) = 60000/BPM (Beat Per Minute)
Will give you a quarter note delay time.
OR
* Crotchet (Quarter note) timing in ms (Milli-seconds) = 60000/120 (BPM) = 500 ms
A millisecond is 1/1000th of a second, and tempo beats per minute (BPM) gives you an exact beat count per minute. (120BPM is 120 beats per minute.)
The above equation gives you the timing for every beat (i.e. the delay repeats will be synchronized with your beats).
The same thing in a musicians term will be as under :
* Delay time for crotchet in ms = 60000/BPM (Beat Per Minute)
* Delay time for Quaver in ms = 60000/BPM/2 (Beat Per Minute)
* Delay time for Semi-Quaver in ms = 60000/BPM/4 (Beat Per Minute)
Example :
Suppose your song tempo is 120 BPM, then the delay calculation is as follows:
* Crotchet (Quarter note) timing in ms (Milli-seconds) = 60000/120 (BPM) = 500 ms
* Quaver (Eighth note) timing is = 500 ms / 2 = 250 ms
* Semi-Quaver (Sixteenth note) timing is = 500 ms / 4 = 125 ms
Explanation :
BPM means beats per minute. So a tempo of 120 BPM means that the song is playing 120 beats per minute. Therefore 120 beats / 60 seconds = 2 beats per second. Since 1 second = 1000 Milli-seconds, hence if we divide 1 second (1000 Milli-seconds) by 2 Beats, we get 1/2 seconds ( 500 Milli-seconds) for every beat.
Dead Can Dance is a new group to me. Heard them for the first time a couple days ago. When it played I couldn’t speak. I was lost in the odd combination of melody, words and harmony. It was very strange, like two different songs playing at the same time. But somehow it made sense.
There is a Baroque feel to some of their music. Sometimes they sing hymns from the 1400’s. That’s just too cool.
There are plenty of videos of them on YouTube.com so you can check them out. I would describe it as dark, Euro-world music. The male singer sounds like a ringer for Jim Morrison of the doors. The female vocalist has more of an Enya quality in some songs.
DEAD CAN DANCE
Assigning a musical genre to Dead Can Dance is difficult, as its style is particularly eclectic. However, its early work could be considered “darkwave”. In their later work, including and subsequent to the release entitled The Serpent’s Egg, Dead Can Dance would take ancient or various musics from around the world as primary sources, with Gerrard singing glossolalia, giving it a very distinctive style. As a result, their later albums sound quite different from the first three. Various sources have labelled those latter releases as neo-classical, ethereal or dark world music
CyberNations.net is a nation simulation game. Create a nation anywhere in the world and decide how you will rule your people by choosing a government type, a national religion, ethnicity, tax rate, currency type, and more in this new geo-political, nation, and government simulator. Build your empire by purchasing infrastructure to support your citizens, land to expand your borders, technology to increase your nation’s effectiveness, military to defend your interests, and develop national improvements and wonders to build your nation according to your choosing.
Declare war on others and purchase from a wide variety of military options including soldiers and tanks used to defend against and attack your enemies, cruise missiles to bomb their cities, and nuclear weapons to bring wrath upon those who dare cross you. View your nation on real world maps and watch as your borders expand (or recede) over time. Communicate with other nations through private internal messages or discuss and debate issues in the Cyber Nations Forums. Send foreign aid packages and trade with other nations to grow your nation and improve your status in the Cyber Nations world.
The secret to successfully scrambling eggs is slow cooking. A rubber spatula does a good job of moving the eggs. Don’t worry about melting the rubber – the heat is (or should be) too low to damage it.
Always remove scrambled eggs from the heat when they are almost set but still appear shiny and a bit underdone. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.
Tip:Â After removing the pan with the scrambled eggs from the heat, add a teaspoon of cold light cream of milk for each four eggs and stir fast for a second. This is to stop the cooking, which would otherwise continue for a few minutes by the internal heat retained by the eggs. Without this last step, the eggs would be overcooked and dry.
Argghhh…splattered grease everywhere, a room full of smoke, and little curled up pieces of char that is supposed to be bacon. Here are some tips for cooking bacon.
Bacon Cooking Tips
Quick Tips: Turn often, remove rind, lower heat.
• Use a butter knife to separate the bacon.
• When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn quickly.
• Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage. Pricking with a fork will help alleviate any curling problems.
• How can you reduce splattering problems? Part of the problem arises from today’s quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil — snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It’s preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.
• Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack.
So I had posted this photo last week of the Cirque band outside in Montreal, Canada. It was supposed to be one of those photos where people say, “Oh that’s cool, you’re playing with Cirque and there’s the band. Neat.”
Instead I get all these emails and notes saying, “Hey, how come every one is wearing a hat but you? Don’t you know it’s cold outside. Let me send you a hat.”
Thank you for the concern, but I don’t need one. Being Scandinavian, we are born with extra layers of blubber around our head. We’re not very smart because of that feature, but our heads are always warm.
That’s how we were able to row around the world pillaging you all. Now you know the secret.
My friend Olivier came over the other night to show me how to make French crepes. He’s from France, speaks French (better than me) and knows how to say all those cool things like Bon Jour and Si Vouz Plais. Did I spell that right? Hey, how the heck do I know. That’s why he has to show me how to make French crepes the authentic way.
HEY GUYS! I’ve only been cooking for a week now and I was able to make these by myself tonight. It was pretty easy and they taste awesome. So here’s how to make “Olivier’s Super Duper French Crepes”. (Remind me to get a cut on the trademark). Olivier eats them and he’s pretty skinny – so eat as many as you want. I had about 10 crepes tonight. I will probably be as skinny as Olivier pretty soon now.
Pre-Directions
I played all Mozart on my Ipod while making the crepes. I think you should too. Crepes are regal and fun, just like Mozart. If you listen to any other kind of music your crepes will probably fall on the floor. Also notice that Olivier has one of those cool French style goatees. I think you should grow one of those too. I know it makes the process a little longer, but I think it will be worth it. Now on to the recipe…
OLIVIER’S SUPER DUPER FRENCH CREPESÂ
Rule #1 – We’re guys, we don’t need no stinkin’ measuring cups. Just throw stuff in.
“Measuring cups? We don’t need no stinkin’ measuring cups.”Â
1. Mix three eggs and some flour in a bowl. Maybe a cup of flour, maybe two – what do I know. Mix it till it’s thick like cake batter. The football game is almost on, just make it look like this picture:
2. Add milk until the consistency is like cream you’d use in your coffee. You might use about a half liter or more.
A picture of a bowl and spoon…. just move on…
Olivier here is demonstrating the consistency which is a little hard to see without video footage. To me it looked like cream you’d put in your coffee, which is why earlier I said you should mix in milk until “it looks like cream you’d put in your coffee”. Ok, maybe I could have made these directions shorter. Oh yeah, like you’re in a hurry. You’re looking up recipes on the internet from a guy who doesn’t know how to cook? Oh yeah, you got time…
3. Did I remember to tell you to add a double pinch of salt and a little butter? Or was it just salt? Just throw it in. You like butter don’t you? OK, just do it.
OPTIONAL: Let the batter sit for one to two hours.
4. Everything should be mixed, now put just enough in the pan to cover the bottom. Olivier turns the pan a bit as he puts in the crepe batter so it will spread around. Now I’m lazy and I just glop a bunch in the cover it easy, but my crepes come out more like pancakes. The trick to crepes is that they are thin – so just enough to cover the pan and rotate it to let gravity help you out.
5. You can turn the crepe over when the edges turn a bit brown. I like my crepes a little mushier (more like Swedish pancakes) so I turn them a little sooner.
6. Crepe is now turned over – Now you can put whatever you want on the top. Remember that you’re going to roll this all up like a little burrito anyway. Here are some things I did with my crepes that were super yummy:
A. Nothing – but added pure maple syrup when finished. B. One Egg with Salt – crack the egg right on top of the half cooked crepe and mix it around the top. Yes, it will cook fine and continue cooking once rolled up. Add some salt! That’s what Olivier does. C. Cheese – I also tried the egg with chicken, cheese and sour cream. It was great, but I did get the feeling I was not making Mexican food instead of French. D. Crepes Suzette! – Squeeze half a lemon over the back and add some sugar. E. Jam! – The best! Make a line of jam right down the center. I thought this was very close to Swedish pancakes with Lingonberries (my favorite all time food, but no one ever makes it. Now I can!)
Viola! The finished crepe.
Now I’m going to warn you about the dark side of making crepes. While making them I noticed that the time it took to cook the first side of the crepe was the exact amount of time it takes me to eat the last crepe I just made. So I went on a crepe making binge and now I have a tummy ache. Maybe you should invite people over so you don’t eat them all yourself.
Another tip – Olivier prefers butter over margarine. I tried both and I’d have to say he’s right – use real butter.
Extra Secret Bonus Tip – Olivier had authentic Canadian maple syrup, and I just used regular pancake syrup. BIG difference – get the top shelf syrup if you’re going to eat them that way.
EXTRA EXTRA BONUS TIP – If you’re going to do a crepe binge like me, start with the salty ones first (chicken, egg, etc.) and then move on to the sweeter ones. A progressive crepe bonanza.
