Perfect Song To Practice - Tomo's Slow Blues Bending Etude
https://youtu.be/bW9vbYZRej8
A lot of guitarists love to play blues solo! Let's learn this blues bending phrase as an etude so you can learn about the string bending and blues feeling together. Are you ready to practice?
Show me what you got! Post this blues bending solo etude on your Instagram using the following hashtag #tomojustfunkyslowbluesbendingchallenge
Intro 00:00
Bending Blues in C : demo 00:23
About C Blues : I IV I I , IV IV I I , V IV I V 01:12
Beginning Part / Intervals / Colors / Chords 01:25
Bending Technique / Right Palm Mute / Left Finger Mute 02:18
Bend up and Right Palm Muite 03:58
About vibrato 05:00
2nd Phrase for IV chord (F7) 05:25
Practice same bend over and over!! 06:23
3rd Phrase (Tomo's signature chromatic bend!) 07:02
Left First Finger Muting Technique 07:20
First 4 bars (phrases) 08:12
Phrase on the 5th bar (IV chord) 08:28
Phrase on the 9th bar (V chord) 09:31
Typical BAD habit 10:18
About Strap position 10:54
Strap Lock (D'Addario) 11:20
Slow Version 11:52
Play this blues etude with a metronome on 60 per beat 12:55
Tomo plays Kanji Guitar TF Signature (Hardtail)
Fender Musicmaster Bass Amp
Providence Cables E205TF
D'Addario EXL110 (10-46)
Pickboy TF Signature 1.00mm Pick
D'Addario Strap Lock
@daddarioandco #daddario #daddariostrings #exl110 #straplock #straplocks #guitar #electricguitar #kanjiguitar @kanjikawabata #perfectsongtopractice #slowblues #bendingtechnique #guitawisdom #tomofujita #tomofujitaguitarwisdom
同時也有72部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this episode, we went down to JOMO to complete an UNDEAFATED 2KG Burger Challenge! JOMO is located at Holland Village and is restaurant + bar conc...
signature bar 在 揉爛食單 Facebook 的最讚貼文
凱哥 X 經典 X 賀爾蒙
嘉義羊肉湯的爺爺幫我們突破流量新高。不知道「夜間行走的賀爾蒙」凱哥可以帶我們走到哪。
前陣子才被網路影片燒到,想喝到超好喝的經典調酒,就聽聞AHA的凱哥在特定日子會自己開吧,而且「只做經典調酒」
豈不是太完美。
拜託友人,才得以悄悄撬開了半掩的鐵門,進入了一個安靜到只有音樂,完全有別於日常的AHA。
沒有那種複雜的風味介紹跟很長串的signature調酒,剃著俐落平頭,穿著日系短袖襯衫與Air Jordan 1 的凱哥,帶著帥勁的叫我們直接點單。
平常少點經典的我們,想從清爽口味開始喝竟然一時說不出個所以然。
吞吞吐吐的從Spumoni、White Lady、Twenty Century 起手。
那些毫無花巧,卻有著精緻平衡風味的經典調酒,如此乾淨而直接,彷彿是一個男人的浪漫告白。
或柑橘、或苦精、或琴酒,或冰塊⋯每一個元素都精準落在一條和諧的準線上,然後撞擊你的味覺感受。
晉升到重手一點的盤尼西林或Gimlet,一樣維持酒感與風味的絕佳體驗。
最後要來的鐵定是期待一整晚的Martini。帶一點點波本煙熏感的Smoky Martini,乾淨如水的Dry Martini,以及調整過苦精比例的Perfect Martini,風味各自鮮明,充滿力道但圓融的美感。
凱哥的每杯調酒,都帶著男子漢的雄性魅力,也無怪乎隨著酒精濃度的提升,友人不斷的嬌聲讚嘆。
只能說凱哥的心臟爆擊調酒,配上超讚歌單,高啊。
📍 AHA Saloon
- 特殊營業日
- $700~$1500/人
- 請私訊凱哥
#揉爛酒單 #大安酒吧 #台北酒吧 #經典調酒 #調酒 #馬丁尼 #賀爾蒙作祟 #bar #taipeibar #classiccocktails #cocktails #asia50bestbars #ahasaloon
signature bar 在 Le bonheur d'Eunice Facebook 的最讚貼文
Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun. Formerly of Two- Michelin Guide -starred Amber at The Landmark Mandarin Oriental, Hong Kong Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house. This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening.
雖然意大利餐廳在香港隨處可見,但手工意粉卻不常見,始終複雜製作過程需要一定的耐性,不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber,餐牌選取意大利特色小食文化Cicchetti為創作靈感,選擇不算多,但全都是自家製作。餐廳猶如一幢獨立度假屋,擁有三層空間,難怪開張以來已成為IG打卡熱點。
Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through. When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing and that's why is a great choice for appetizer in summer.
這道前菜仿如意大利國旗的「紅、白、綠」三色,水牛芝士的柔軟與芳香就是它最誘人的魅力,奶香佈滿口腔,簡單調味不喧賓奪主,切開時水牛芝士像奶油般柔滑的內芯緩緩滲出,冰涼清新,是夏天一流的開胃菜。
Duck Ragu Pappardelle $178
This pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes. The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.
這道鴨胸肉醬意粉是Casa的招牌菜之一,加入雞肝及法國Vin Jaune黃葡萄酒,再撒上巴馬臣芝士,新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質,挺身富有Al dente咬口嚼勁,寬帶蛋麵極易掛上濃稠肉汁。
Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese and is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese. The coating is flavorful and crispy.
作為一道經典的意大利菜,裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面, 配合酸酸甜甜的番茄醬,與炸雞和濃郁的芝士形成鮮明對比,外層炸漿香脆可口。
Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy. Ox cheek is braised in red wine, every mouthful is juicy and luscious. It matches in a perfect way with the deep, warm, complex flavours of red wine.
牛面頰肉原是一種厚實的肌肉,所以非常適合用來慢煮,將原本堅韌的牛肉變得柔軟入味,加入紅酒燉煮,每一口鮮嫩多汁,完美搭配紅酒那種深沉、溫暖、複雜的酒香。
Tiramisu $58
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, the cake melts in the mouth without being too sweet.
提拉米蘇融合了苦香可可和濃縮咖啡粉,蛋糕質感入口即化,不會過於甜膩。
Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce. Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.
奶凍與傳統口味有所不同,由於啟發自香港人氣小食豆腐花,奶凍是以新鮮豆腐製成,融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿,其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。
#casacucinahk #casacucina #casacucinabar #SaiYingPun #西營盤 #homemadepasta #手工意粉 #foodie #foodporn #hkfoodie
signature bar 在 Zermatt Neo Youtube 的最佳貼文
For this episode, we went down to JOMO to complete an UNDEAFATED 2KG Burger Challenge! JOMO is located at Holland Village and is restaurant + bar concept featuring Western-style cuisine and bar bites. The décor is sleek and minimalistic, appealing to the modern consumer. On top of their standard burger menu, they have an UNDEFEATED burger challenge with a 15-minute time limit. Completing it makes your meal free. Specifically for my challenge, the staff promised to have a company-wide volunteer outing should I complete it in under 10 minutes.
The challenge comes with a 5-patty beef burger. The patties are dry-aged Angus beef from Sidecar. Together with the patties, the burger is loaded with a cheese sauce, onion rings, sliced cheese, bacon and an egg, nestled between 2 toasted buns. Besides the burger, the challenge has chicken-salted fries, purple coleslaw and a Bourbon Vanilla milkshake, with a total weight of around 2KG.
You could taste the dry-aging noticeably in the patties, which had a deep meaty flavour but were a bit on the dry side. Eaten as a package with the cheese, egg and onion rings, the burger really came together as a flavour smorgasbord. The fries had an interesting addition, chicken salt, and you could taste the strong chicken flavour if you licked the salt off the fries. However, eaten en masse and with chilli sauce or ketchup, the mild chicken flavour was drowned out by the stronger ones. The coleslaw was decent, not too sweet and still crunchy but nothing exceptional. The milkshake was very strong alcohol-wise, but pleasant enough to wash down the burger with.
I completed this UNDEFEATED 2KG Burger Challenge in right under 9 minutes, committing the staff at JOMO to partake in a volunteer activity together. The challenge is not overwhelmingly huge or technical, so 15 minutes is a reasonable timing for a large eater. JOMO serves a variety of affordable Western food including other kinds of burgers, steaks and their signature Fish & Chips. Do head down to JOMO to eat your way to a free meal!
Visit JOMO at:
48 Lor Mambong
Singapore 277699
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
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signature bar 在 Zermatt Neo Youtube 的精選貼文
For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.
For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.
As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.
It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!
Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909
Connect with us!
Facebook - https://www.facebook.com/zermattneofls
Instagram - http://instagram.com/zermattneo
http://instagram.com/teegongborpi
Use code ZERMATT for 58% off ALL Myprotein products.
For those that are interested in doing ZenyumClear™️ Aligners:
https://bit.ly/zermattneo-yt
Use code ZERMATT100 for special discount!
Hair Sponsor - Toliv Salon
5 Purvis Street, #01-03, Singapore
https://www.facebook.com/tolivboutique
![post-title](https://i.ytimg.com/vi/ltLOh8KJ_qQ/hqdefault.jpg)
signature bar 在 OOC Youtube 的最佳解答
👉 【熱賣】試試我的芒果曬傷:https://tinyurl.com/yyk7586p
👉 【熱賣】調酒入門 Brandon 教:https://reurl.cc/Ag4jkd
榮獲 50 Best Discovery 殊榮的打卡勝地! INGE'S Bar & Grill
INGE’S 位在台北萬豪酒店的 20 樓,
可以 270 度一覽台北101、松山機場飛機起降及基隆河畔絕美景致。
INGE’S 最引人入勝的酒款服務可區分為三大類別,
一是以獨家比例的烈酒,以各品牌基酒調製出的專屬 INGE’S 的黃金比例烈酒
二是融入 INGE’S 餐點碳烤煙燻的獨特風格,
經典 Twist 及 INGE’S Signature 原創風味調酒兩大類
三是豐富酒藏,超過 500 款的各式絕版稀有威士忌及拍賣紅酒
今天 Brandon 又來鬧啦,看他究竟征服得了飯店系酒吧呢?
\每週六傍晚 7 點上新片,其他時間不固定更新哦!/
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