rev it up and go go

Jackrockson · #1 07-14-2008, 01:52 PM

So i really like the song Rev it up and Go Go by Jesse James Dupree and Dixie Inc. I first heard it off the group's myspace page at www.myspace.com/dixieinc. I was trying to figure out the bass part, so i was wondering if you guys could go to the page, listen to the song and see if you can help me out. thanks

-jack fontana

Gornick · #2 07-14-2008, 02:14 PM

damonsmith · #3 07-14-2008, 02:34 PM

Quote:

Originally Posted by Gornick

ouch

+1. If that is what you want to play and can't figure it out, that just might be the best for all of us.

Gornick · #4 07-14-2008, 02:43 PM

Jack you are going to get a lot more sympathy over in the pork chop forums. If that guy is playing a double bass, I can't hear it for all the distortion and compression, let alone the lyrics... and that after 10 seconds.

damonsmith · #5 07-14-2008, 02:48 PM

I love pork chops. I made some last week with caramelized onions and shitake mushrooms. They were just amazing, I got it perfect, too, juicy but fully cooked. I hate when they turn out too dry.

Jake deVilliers · #6 07-14-2008, 04:12 PM

Sounds yummy Damon!

Pork seems to be the trickiest meat that way, almost like salmon, which goes from perfect to durable in less than 30 seconds.

We like pork on the BBQ on a bamboo skewer with onions, mushrooms and peppers - if you get the pork morsels just the right size, its all done perfectly at the same time.

Gornick · #7 07-14-2008, 04:44 PM

The trick with pork is that people assume it needs to be completely dead due to old triconosis (sp?) scares. I've worked in plenty of 3 star restaurants where pork loin was served med-rare, not quite like steak, but it was still pinkish... and very safe. but most people are a little queasy about this, so you are walking a thin line between juicy and overcooked. I Much prefer mine juicy. Salmon is easier since it can go quite rare or even sushi/crudo raw, though some folks insist on killing the damn thing, and literally the texture is like sawdust to me... but you know, to each their own.

caramelized onions go very well with pork chops, nice choice.

okay back to 6/8 studies.

Marcus Johnson · #8 07-14-2008, 07:54 PM

I stubbed my toe really hard on an end table last night in the dark.

Oh, sorry, I thought this was the circuitous thread.

Jake deVilliers · #9 07-14-2008, 08:35 PM

Hey MJ, where's the pork content in your post?!

Marcus Johnson · #10 07-14-2008, 08:39 PM

Quote:

Originally Posted by Jake deVilliers

Hey MJ, where's the pork content in your post?!

Sorry, Jake, I only stubbed my toe.

Jake deVilliers · #11 07-14-2008, 08:58 PM

LOL!

You seldom disappoint Marcus - thanks for the laugh.

moles · #12 07-14-2008, 09:04 PM

No double bass - it's definitely an electric. I got all excited at the beginning on account of the banjo pickin' I heard - then everything went dark...

I don't know much about cookin' pork - I stay away from the stuff. I know from salmon though. It's prime salmon bbq'ing season up here, yesseree, gotta have the glaze...

Bruce Lindfield · #13 07-15-2008, 04:52 AM

I think this thread shows that people should fill out their profiles before expecting to get an answer to their questions - how can we help, if we don't know how they like their pork chops done!!??

MellowTone · #14 07-15-2008, 05:03 AM

For the record, that's no double bass...

(The photo is from that MySpace)

It's Roman Glick. Apparantly.

Eli_Upright12 · #15 07-15-2008, 08:49 AM

My dad makes these great pork chops with like a cinnamon spice crust on that that are killer. and the crust helps lock in all the juices, serve i up with some risotto. That's a meal.

damonsmith · #16 07-15-2008, 09:23 AM

Quote:

Originally Posted by Eli_Upright12

My dad makes these great pork chops with like a cinnamon spice crust on that that are killer. and the crust helps lock in all the juices, serve i up with some risotto. That's a meal.

Nice, I made some a few weeks ago with caramelized onions and apples with cinnamon and brown sugar.
The crust sounds amazing, though.

Jackrockson · #17 07-16-2008, 11:55 AM

so i guess you guys aren't liking the song. But now after reading all your posts about pork chops...im starvin. Pork chops for dinner sounds good.

Muusers · #18 07-16-2008, 12:00 PM

rev it up before you go-go
don't leave me hangin on like a yo-yo
rev it up before you go-go
take me dancin toniiiiiiiiiiight

or am i mixed up with another song?

Gearhead43 · #19 07-16-2008, 06:13 PM

HAHaha. Best thread I've read on Talkbass yet.

Gornick · #20 07-16-2008, 06:55 PM

Quote:

Originally Posted by Gearhead43

HAHaha. Best thread I've read on Talkbass yet.

Wait, there hasn't been any pictures of popcorn yet!