[Trombone-l] Slide stuff

[Wayne Dyess]

HA!

Love the bear grease idea.

Might have to try that.  Wonder how Cajun gumbo would go with blues????

Oh yeah.  Scott's onto something here, and so are you.

--Wayne



On Jun 24, 2007, at 12:06 PM, Daniel Pliskin wrote:

> Fortunately, I’m caffeined-up enough to catch your assumption and  
> set things straight.  I’m sure you’ve all heard that old axiom,  
> “You are what you eat”?  Well, that goes for trombones, as well.   
> The Yiddish and probably German word for chicken fat is schmoltz.   
> So if you want what comes out the bell to be schmaltzy, then by all  
> means, use chicken fat for a slide lube.
>
> If you’re looking to play some hot latin stuff, you need to use  
> manteca, lard.
>
> That makes it hard for all of you classical players, though.  Every  
> time you start a new piece, you might need to thoroughly clean your  
> slide and apply a different lube.  But don’t use salted butter.  It  
> eats slides.  Use sweet butter.  And if you can’t get bear grease  
> for Wagner, you might just have to play with an un-lubricated slide.
>
> DanP

Wayne Dyess
The Night & Day Orchestra
http://www.ndotex.com
Lamar University-Beaumont, Texas
Professor of Music