Mujitsu and Tairaku's Shakuhachi BBQ

Thanks Ken! I've been appreciating watching your vids for some time. Incidentally, what do you edit with?

Mujitsu wrote:

I've used Adobe Premiere, PowerDirector and a handful of others but they are sometimes overkill for the very basic stuff I usually do. Windows Movie Maker is often enough for me.

Thanks for the info. I'm making a decision about which editing language to learn for upcoming shakuhachi documentation. This was edited on Final Cut Pro. Definitely overkill for this short piece.

Thank you so much Kohl. Very well done.I have always managed to miss Perry's workshops, but having taken private making lessons with him really wanted to have the group experience. You captured Perry's generous and kind spirit of teaching perfectly.Please keep up the good work.

Yungflutes wrote:

Hope my mother-in-law's Bánh mì sandwich wasn't too spicy for you last time

Oooooh, Bánh mì.......[makes Homer Simpson "Annnnnhgh!" sound]. Truly manna from Heaven.

Mark Angevine wrote:

Thank you so much Kohl. Very well done. You captured Perry's generous and kind spirit of teaching perfectly. Please keep up the good work.

Thanks for the kind words. Much obliged. I intended this as a fledgling first attempt of many such media explorations. I think the shakuhachi making/playing process is quite interesting on film. I also like to hear the sound of honkyoku juxtaposed with the 'workshop' sounds of drilling etc. Anyway...

edosanOooooh, Bánh mì.......[makes Homer Simpson "Annnnnhgh!" sound wrote:

. Truly manna from Heaven.

I'm practicing a technique right now to help loosen my embouchure that is officially referred to as the "Homer D'OH!"

Yungflutes wrote:

A shot from the workbench that day. Should I move this thread to the Shakuhachi and Food section?

I see two sandwiches in that picture. Care to share?

Jim Thompson wrote:

edosan wrote:

Oooooh, Bánh mì.......[makes Homer Simpson "Annnnnhgh!" sound]. Truly manna from Heaven.

What kind of restaurant would I find that in? Thai?

Vietnamese

Kohl wrote:

I see two sandwiches in that picture. Care to share?

The Bahn Mi is on me the next time we meet!

Jim Thompson wrote:

I need a new taste.

Jim have you never had a Vietnamese Bahn mi sandwich? It's influenced from the French. Crispy baguette, Vietnamese pork sausage, pate, shredded pickled carrots and daikon, dry peppers, cilantrio, scallions, fish sauce and some secret ingredients. I believe you live near some of the best Vietnamese food in America. Take a drive to Little Saigon in Orange county!