Thursday, December 3, 2020

To Infinnerty - And Beyond!

Barry Finnerty's astonishing axe-wrenching has been FoamFeatured© antecedently, on the swell Davis comeback album Th' Guy Wit' Th' Boner. Apparently he turned down an offer to tour with the man, choosing to remain loyal to his commitment to The Crusaders. He regrets this now, as you would, but it was an honorable thing to do in a business where honor isn't generally required - or particularly valued. It's my guess The Crusaders would have entirely understood if he bailed. But Finnerty went on to an impeccable professional career anyway.

He's in the same bag as Mike Stern, John McLaughlin and John Scofield, and if you like dose guys you'll love Finnerty. He's clearly an academic musician, a respected tutor and writer on the subject, but he's also a wildly exciting player (unlike Scofield, who sends me to sleep). Infinity is my title and cover for a German compilation Space Age Blues which managed to look like shit and spell his name wrongly and repeatedly in the liner notes. Heavy Metal Be-Bop is him with the Brecker Brothers, from '78. Like, digsville!

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15 comments:

  1. Farquhar Throckmorton IIIDecember 3, 2020 at 8:19 AM

    What-type bread you eat? There isn't much choice out here. The great Frainch bakery skills of Indo-Chine never made it across the river to Siam, but luckily my wife bakes my bread (she has a small bakery business). I miss fresh baguettes to the point of physical pain ("Pain" - SWIDT?).

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  2. pmacDecember 3, 2020 at 9:01 AM

    For us poor boys, we eat po-boy a/k/a french bread.
    I agree re Scofield, but he did a\a great album with my neighbor, Jon Cleary. Also, they did some gigs last year in Europe as a duo, one of which was broadcast on Danish radio (I have a copy of the broadcast). If interest is there, I can post.

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    1. Farquhar Throckmorton IIIDecember 3, 2020 at 9:16 AM

      I'm betting that your "French bread" is about as French as Dean Martin. How's it made?

      Delete
    2. pmacDecember 3, 2020 at 5:53 PM

      Its like a french baquette, in shape, but longer (usual\ly 2'). Also, the exterior crust is crunchier. Its a hard recipe to replicate elsewhere because it relies on our notoriously hard water and its amped up led content (seriously).

      Delete
    3. Jack Kerouac's CatDecember 3, 2020 at 8:12 PM

      In New York City we eat what's known as "Italian bread", which is similar to a French baguette, but wider.
      Dean Martin would have called it "Stirato", like my father did.

      Delete
  3. UncleBDecember 3, 2020 at 10:29 AM

    Pan. NO, not as in an ALLMUSIC review.

    Anyone near our Southern bordering aka "Build-a-Wall" neighbors who enjoys bread owes it to themselves to check out a BOLLLIO.

    Say "BO-lee-oh"

    Mexican Bolillos = Crusty Rolls.

    About midway between a hamburger and hot dog bun in size. And about 1,000 times more tasty.

    Oh, and as long as we're there...

    Why can't Trump go to the White House any longer?

    Because it is for-BIDEN.

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  4. HermannDecember 3, 2020 at 2:48 PM

    ... don't ask a German about bread (we export bakers even to Japan)

    btw. new tobacco for an island, F3
    https://www.vauen.com/tobacco/detail/collection/hawaii-n-10.html?tx_vauenproducts_pi3%5Bfilter%5D=&cHash=c37cd7ab2072ae33296187baa3fb2649

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  5. Hazy DaveDecember 3, 2020 at 9:01 PM

    Home made sourdough starter in a variety of disguises has been a bright spot of the last half year. Baguettes, rolls, focaccia, even waffles. Fortunately, I took off 20 pounds the previous year, so I'm not bursting out of my pants as yet. Showing restraint with potatoes is easier than with fresh bread for me, so that will have to suffice in the carbohydrate reduction department.

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  6. BambiDecember 4, 2020 at 6:09 PM

    I've recently discovered pumpernickel bread (stop sniggering at the back), a dark heavy loaf with, you've guessed it pumpkin seeds on the outside, best bread I've had in years.

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    1. UncleBDecember 5, 2020 at 6:23 AM

      Anyone else think that Bambi needs to get out of the forest more often...?

      And rye not?

      ;)

      Delete
  7. OGDecember 5, 2020 at 12:16 PM

    Speaking of dark heavy loaves.....

    Is there a link lurking in here somewhere?

    Cheers
    obey-gravity

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    Replies
    1. OGDecember 5, 2020 at 12:23 PM

      Last bread I had was molded btw, didn't realize it til later in the evening......

      Fun times.......

      Cheers,
      obey-gravity

      Delete
    2. AnonymousDecember 8, 2020 at 9:29 PM

      I'm fine by the way, no worries

      Delete
  8. Farquhar Throckmorton IIIDecember 5, 2020 at 2:45 PM

    Stealth Link now in place - this is not a test - the white zone is for loading and unloading only.




    ReplyDelete
  9. UnknownDecember 8, 2020 at 1:49 AM

    Wal Mart has some "Everything" bread, french or italian sized, sliced or not, 14 oz for only a buck, made in store, that is almost as good as everything bagels.

    ReplyDelete

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