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Post by Frank Lee Vulgar on Nov 20, 2015 17:37:54 GMT -5
Never got the love for Songbird. Sure, nice little tune, one of the better ones on HC, but not in my Oasis top 50.
I'm Outta Time on the other hand...remember first hearing that and instantly loving it as much as the absolute classics. I wouldn't call it an actual Oasis classic but it's the only one that in my eyes has the quality of Noel's 90s stuff.
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Post by andymorris on Nov 20, 2015 17:44:33 GMT -5
No classic and no Oasis classic. Maybe Beady Eye classics.
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Post by Mr. Bigglesworth on Nov 20, 2015 18:43:39 GMT -5
You guys annoy me.... Wtf a classic classic??? Some on here just seem to think some songs need to be wonderwall or dlbia to be a classic.
It is the fan who makes a classic. Doys is a damn fine record but not if you want oasis to be oasis in 1996.
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Post by Deleted on Nov 20, 2015 18:52:17 GMT -5
You guys annoy me.... Wtf a classic classic??? Some on here just seem to think some songs need to be wonderwall or dlbia to be a classic. It is the fan who makes a classic. Doys is a damn fine record but not if you want oasis to be oasis in 1996. think its more we are identifying a song that Liam wrote that was a big hit, doesnt mean its bad or good per say, wonderwall is probably oasis' most recognised track, is it their best song? no not imo anyway. its up to you, me or anyone else to decided which songs we like etc but its pretty standard that certain songs are defined as "classics" in oasis' catalogue like live forever, dont look back in anger etc, as its been said, songbird is probably the most "classic" thing he wrote that could go into oasis' ultimate song list.
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Post by Mr. Bigglesworth on Nov 20, 2015 19:07:04 GMT -5
Its just what annoys me here... "Its not a dlbia" quotes like these are everywhere here among Oasis fans. Imo that is the reason why Noel, liam etc. always are pretty save songwriting prod.wise, cause even fans are extremly sceptical and seem to secretly wish just the anthems. I really hated the fact that the setlist on tours were nearly filled with dm and wtsmg songs although there are so many great songs after these two records.
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Post by frjdoasis on Nov 20, 2015 19:09:22 GMT -5
I think I'm Outta Time is an instant classic, if this definition has any importance. Remember hearing it for the first time and thinking that.
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Post by Beady’s Here Now on Nov 20, 2015 19:16:02 GMT -5
A classic? LOL NO.
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Post by Lennon2217 on Nov 20, 2015 19:43:40 GMT -5
Has Liam written a classic? No. But neither has Coldplay. Or Ed Sheeran. Or Taylor Swift. Or Josh Groban. My point? I dunno........... I don't know man. Chris Martin wrote Yellow, Clocks and Viva La Vida. All massive global hits. That probably makes them classic because I still hear them on what little radio is left in America.
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Post by Deleted on Nov 20, 2015 19:46:18 GMT -5
I'm Outta Time is the closest thing that comes to being a classic song. If only there wasn't that tacky Lennon quote at the end of the song. And perhaps; if it had been released at aa different time...
As much as I adore Songbird, I don't see it as a "classic"; it's just a little lighthearted tune about being in love.
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Post by Mean Mrs. Mustard on Nov 21, 2015 3:20:53 GMT -5
It's a very simple question. It's not a case of what we think is good. It's a case of has he written a song that's widely known, millions of people can identify with, the kind of song that could make it into the top2000?
The answer is no.
Bohemian Rhapsody is a classic. Wish you were here is a classic. Stairway to heaven is a classic. Hey Jude is a classic. Even Yellow and Clocks are classic. And some on here may not like it, but yes, so are Wonderwall and Don't Look Back In Anger. Songbird is not. Good song, not a classic. I don't get why people get so mad over this.
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Post by thomaslivesforever on Nov 21, 2015 4:53:08 GMT -5
It's a very simple question. It's not a case of what we think is good. It's a case of has he written a song that's widely known, millions of people can identify with, the kind of song that could make it into the top2000? The answer is no. Bohemian Rhapsody is a classic. Wish you were here is a classic. Stairway to heaven is a classic. Hey Jude is a classic. Even Yellow and Clocks are classic. And some on here may not like it, but yes, so are Wonderwall and Don't Look Back In Anger. Songbird is not. Good song, not a classic. I don't get why people get so mad over this. Who's mad about it? I think the vast majority get it. You seem the most angry about it but I'm hardly surprised. It does get murky right at the top though. Is Don't Look Back In Anger on the level of Bohemian Rhapsody, Stairway to heaven? Probably not as big worldwide. Is it as well known as Uptown Funk or Shake it Off? Are they modern classics.
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Post by Let It Bleed on Nov 21, 2015 6:00:09 GMT -5
Yikes bikes.
Thanks.
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Post by Mean Mrs. Mustard on Nov 21, 2015 6:19:34 GMT -5
Apple pie
TOTAL TIME 3 hr 30 min PREP 1 hr 30 min COOK 2 hr
Ingredients Dough: 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water Filling: 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten
Directions Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.
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Post by Let It Bleed on Nov 21, 2015 6:47:11 GMT -5
Apple pie TOTAL TIME 3 hr 30 min PREP 1 hr 30 min COOK 2 hr Ingredients Dough: 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water Filling: 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Directions Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.) Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes. That looks delicious.... Dankjé.
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Post by Deleted on Nov 21, 2015 7:27:34 GMT -5
3 hours and 30 minutes to make an apple pie that will be eaten in less than 10 minutes?
fuck that.
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Post by mimmihopps on Nov 21, 2015 8:58:34 GMT -5
That looks delicious, Mean Mrs. Mustard. I love baking cakes, just made a Tiramisu yesterday. I'm gonna try your recipe next time.
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Post by Lennon2217 on Nov 21, 2015 9:36:12 GMT -5
Apple pie TOTAL TIME 3 hr 30 min PREP 1 hr 30 min COOK 2 hr Ingredients Dough: 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water Filling: 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland, or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/4 cup unsalted butter 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Directions Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly. In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes. Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.) Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Place a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. Cook's Note: You may freeze the uncooked pie, but don't brush it with egg or dust it with sugar beforehand. Place the pie in the freezer for 30 minutes, to harden it slightly, and then double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes. Oh how I love it when you start talking dirty on the forum.
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Post by thomaslivesforever on Nov 21, 2015 20:26:34 GMT -5
Oh shit I've been asked a question. Lets go to total bollocks mode.
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Post by liamgallagher1992 on Nov 22, 2015 8:19:22 GMT -5
Liam has the ability to come up with just as good melodies as Noel. I think that's been proven over the last 10 years.
Where they differ is Noel is an absolute master at the whole art of songwriting by now, where as Liam needs alot of guidance to craft his songs. The guidance he has been getting is from the likes of Gem and Andy, who haven't really proved their any better, apart from they can play the stuff Liam can't.
Liam has the potential to sit down with new musicians and create a great album. But this is a Gallagher brother, and if I've learned one thing by now its they do not ever do anything how it should be.
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Post by Frank Lee Vulgar on Nov 22, 2015 9:00:39 GMT -5
Liam has the ability to come up with just as good melodies as Noel. I think that's been proven over the last 10 years. Nah, not really. Liam has written maybe half as many tunes as Noel altogether and he started repeating himself pretty much right away, and from the beginning on 50% of his melodies were pretty forgettable. He has gotten better over the years and got around to some really good stuff in the last few years, but he isn't and will never be in the same songwriting league as Noel.
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Post by Deleted on Nov 22, 2015 11:04:29 GMT -5
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Post by Deleted on Nov 22, 2015 11:20:18 GMT -5
Liam has the ability to come up with just as good melodies as Noel. I think that's been proven over the last 10 years. Nah, not really. Liam has written maybe half as many tunes as Noel altogether and he started repeating himself pretty much right away, and from the beginning on 50% of his melodies were pretty forgettable. He has gotten better over the years and got around to some really good stuff in the last few years, but he isn't and will never be in the same songwriting league as Noel. Liam has come up with some good melodies but yea they mostly follow a similiar pattern, Liams biggest problem as a songwriter imo is 3 things 1. a lot of his songs seem only half finished eg they get half way through and tend to repeat themselves over and over (boy with the blues, start anew) 2. sometimes poor lyrics for the sake of rhyming. 3. he struggles to write massive choruses. I think he would be a good with a co writer, just to iron out those problems, hes an ok songwriter, he just lacks certain parts, Noel just has a gift for it.
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Post by Deleted on Nov 22, 2015 13:08:16 GMT -5
The Morning Son? I'd put that above Songbird any day of the week. As liam said songbird is a song about a... urmm... Bird.
Actually quite like Born On A Different Cloud... You lot probably don't each to their own eh...
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Post by liamgallagher1992 on Nov 22, 2015 13:25:09 GMT -5
Nah, not really. Liam has written maybe half as many tunes as Noel altogether and he started repeating himself pretty much right away, and from the beginning on 50% of his melodies were pretty forgettable. He has gotten better over the years and got around to some really good stuff in the last few years, but he isn't and will never be in the same songwriting league as Noel. Liam has come up with some good melodies but yea they mostly follow a similiar pattern, Liams biggest problem as a songwriter imo is 3 things 1. a lot of his songs seem only half finished eg they get half way through and tend to repeat themselves over and over (boy with the blues, start anew) 2. sometimes poor lyrics for the sake of rhyming. 3. he struggles to write massive choruses. I think he would be a good with a co writer, just to iron out those problems, hes an ok songwriter, he just lacks certain parts, Noel just has a gift for it. Which is basically what I wrote. He needs guidance. But I think he definitely has an ear for a good melody.
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Post by space75gr on Nov 22, 2015 13:45:01 GMT -5
what's a classic anyway? in terms of sales, popularity, quality? is oasis world?in uk?in the world? imo, i could call classics "Songbird" and "Im outta time".2 singles, with good chart positions, with good sales, in oasis setlists and in their best of, with good reviews and acception from the public. also, those 2 songs are in the highest places in the list with post BHN oasis songs with the most youtube views and spotify streams (actually ''Im outta time'' has the most spotify streams than any other song of DOYS!) so i believe that at least we could call them oasis classics. (Imo i could call them classics anyway.) otherwise i m gonna change the question and ask you " Has Noel ever composed a song that qualifies as a 'classic' in post BHN era? and you have to answer my question with the sames rules... and please dont mention only one or two songs (SCYHO or TIOBI...)
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