What would you use to conjure up the image of an apple in the mind of the public ?

eh là bas ma said:
These Money and Honeycrisp apples sound interesting, i'd be curious to listen to them. What circuits would you use to fully express these two varieties of apples ?
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Money Apples are a bit smaller than the average...

I'd want a NYC Muff set as more of an OD than a Fuzz, so not a lot of compression, but instead get the compression from a VCA-based comp for the snap and crispiness that type of compressor can impart — but again, set the VCA-comp very light.

A hint of phaser, super-slow speed and without much depth at all — something to add that sweetness you can't put your finger on, but you know it was there if you turn it off. Now what type of phaser? Hmmm that's getting tough. Definitely NOT optical (but I love Giovanni's use of it on Fuji apples)... The more I look into it the more a DOD 201/Phase 45-based design with custom settings would be on the Money.


EDIT: Phaser choice came down to the 201/45 because they are 2-stage phasers, so they cannot get very swirly even if you tried.

The whole thing about the money apples is they're clean. The sweetness isn't cloying and is off your palate the moment you swallow.
Everything about them seems light and clean — hence all the light settings on the chosen effects. You could eat a barrel of Money Apples and not be sick of them (if you've got a big mouth you can eat the smaller ones whole); you could listen to the tone I have in my head for hours and focus on the player's skills on playing...
 
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Now you're making me wistful about the Lady Williams apples we used to get here. They were my favourite because I don't like too sweet. A good Lady Williams is tart like a Granny Smith but with the flavour of a Fuji or Pink Lady. They could get floury when ripe, but when just about ripe they were sublime.

But I haven't seen one in years. So now I don't eat many apples. :-(

I think this subject is interesting. I think my wife thinks I'm crazy sometimes but I have always seen a strong correlation between music, cooking and the visual arts. Often when cooking I will think a flavour needs more bottom end or high treble. I like to toast and grind my own cumin for curries because it has more depth (bass notes) and isn't all the high end of commercial powdered cumin. And cumin has a complex midrange for sure!
 
HamishR said:
I have always seen a strong correlation between music, cooking and the visual arts.
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I guess our brains are working a lot with associations. I read somewhere that it's related to the neuronal network.

You probably heard about the famous exemple of Proust's madeleine ? It's about a relationship between a specific taste and a dear old memory.

During childhood he used to eat a biscuit soaked into some thea with his aunt. Many years later, he ate the same soaked biscuit, it suddenly reminded him of his aunt.

It's probably called "associative cognition" or something like that. One neuron lights up, the impulse keeps going into the closest neurons, etc.

We all have our own Proust's madeleine. It became a popular expression.

"D'où avait pu me venir cette puissante joie? Je sentais qu'elle était liée au goût du thé et du gâteau, mais qu'elle le dépassait infiniment, ne devait pas être de même nature. D'où venait-elle ? Que signifiait-elle ? Où l'appréhender ? (…)
Et tout d'un coup le souvenir m'est apparu. Ce goût, c'était celui du petit morceau de madeleine que le dimanche matin à Combray (parce que ce jour-là je ne sortais pas avant l'heure de la messe), quand j'allais lui dire bonjour dans sa chambre, ma tante Léonie m'offrait après l'avoir trempé dans son infusion de thé ou de tilleul. La vue de la petite madeleine ne m'avait rien rappelé avant que je n'y eusse goûté"

Proust, A la recherche du temps perdu,1906-1922.
 
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I think of the serpent that conjured the apple first.

Don't know if this helps though.
 
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