Oh, sorry, I forgot. You are in Iowa. We are in NorCal. I can drive 20 miles to Bodega Bay and buy fresh crab, off the docks. No boxes for me
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The Combo Club
- Thread starter ChefKen
- Start date
Oh, sorry, I forgot. You are in Iowa. We are in NorCal. I can drive 20 miles to Bodega Bay and buy fresh crab, off the docks. No boxes for me
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Now I want to refin my Rumble in a HoJo theme. Color scheme is easy; the question is whether I want t relabel the controls. Tone controls: garlic butter, catsup, tartar sauce, cocktail sauce. Hmmm...
We need a "No Tweeters" subclub.
- Oct 22, 2015
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Someone here has a new combo in Waffle House colours!
Oh, sorry, I forgot. You are in Iowa. We are in NorCal. I can drive 20 miles to Bodega Bay and buy fresh crab, off the docks. No boxes for me
And, another thing, if I was younger and more foolish, I would take this out and catch my own:
somewhere in a parallel universe there is someone who has posted the following: "We need a "No Subs" Tweetclub."
Rubbery? They’re overcooked. That’s common when people cook ‘em like steaks or chops.
I agree. When they just turn pink, they're done, just like steak IMHO.
Oh, sorry, I forgot. You are in Iowa. We are in NorCal. I can drive 20 miles to Bodega Bay and buy fresh crab, off the docks. No boxes for me
Fresh seafood...there is no substitute. That being said, Fish Sandwich Friday is a big hit with the ten-year-olds I hang around with. Of course, so is a crispito...
Yes it is easy to overcook them. Part of my protest toward them. But even properly cooked they don’t have much flavor and they still have this sort of firmness to them I just don’t care for. They aren’t bad. Just not good enough for me to order them.
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Yes, Maam, that be me! I grabbed the Markbass because they were all out of Howard Johnson's signature colors and the price was right. Some day though...
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Well, the age-thing ya can't change but you can always be more foolish! Using that beauty, it's what I'd call a fresh catch.
somewhere in a parallel universe there is someone who has posted the following: "We need a "No Subs" Tweetclub."
And they posted the following: we're so tired of hearing all about the lows. Other than for shaking loose last night's supper, what's it good for? We want pretty highs and velvety upper-mids with our bass playing.
Either that or someone who owns my Rogue VB-100 Beatle bass is begging the tweeter gods to shine down and offer some upper-frequency audible notes.
Mmm...maybe both.
I'm off to work with my new best friend...Reaper. My kingdom (combos not included) for a hassle-free time recording the 'Green Onions' riff and having it not sound as if it fell in a vat of maple syrup. Wish me luck!
Good luck! There is no grim Reaper other than grim settings in Reaper. There is nothing wrong with maple syrup, provided its Canadian Maple Syrup, eh?
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Good luck! There is no grim Reaper other than grim settings in Reaper. There is nothing wrong with maple syrup, provided its Canadian Maple Syrup, eh?
Yeah, but on pancakes, not my bass notes!
