Thunderbird Club

[PillO]

Paris is awesome!
But yeah, it's a hot mess there right now.
I'd live there in a heartbeat.

I have been reviewing options, as there may be a move in my future (a few years) subject to a number of conditions (work and personal related). Britain (England, maybe Wales) or Malaysia. Possibly both. I may move one company to the UK and we will need a Malaysia subsidiary for the other.

Yeah, my plans are a bit scattered.

 

[Chucky Stiletti]

We do eat a lot of lamb here. It used to be a cheap meat but no longer. It’s getting pretty expensive here. Australia and NZ are the two largest exporters of ‘sheep meat’ in the world. In 2021 Australia exported > 260,000kgs of sheepmeat of which >70,000kgs went to the USA.
Edit: correction not kgs, tonnes.
70,606 tonnes of ‘sheepmeat’ from Australia to the USA in 2021.

Aussie lamb exports to USA hit record high

totally dig how the locals do it here…..scrumptious…

 

[RedVee]

It was on the menu at Cafe 909 this past Friday, Frank loved it!

Glad to hear it!

I've been to Paris 3 times, I like it a lot more than they like us. I would like to go again one last time...

It is on the bucket list. Just when it will happen I’m not sure.

 

[bobyoung53]

Agree. Don't know how you could not remember Jim Dandy. Kind of a David Lee Roth (with a crazy voice) before VH.

Nice 70's EB-3.

 

[GBassNorth]

We do eat a lot of lamb here. It used to be a cheap meat but no longer. It’s getting pretty expensive here. Australia and NZ are the two largest exporters of ‘sheep meat’ in the world. In 2021 Australia exported > 260,000kgs of sheepmeat of which >70,000kgs went to the USA.
Edit: correction not kgs, tonnes.
70,606 tonnes of ‘sheepmeat’ from Australia to the USA in 2021.

Aussie lamb exports to USA hit record high

We have lamb several times a month in this household. Love me a seared and slow cooked shank served bone in on a bed of rosemary mashed potatoes, or lamb chops fresh off the grill with mint sauce (not mint jelly) and herb infused baby potatoes, or even a lamb roast slowly cooked on the rotisserie with a large side of fresh lightly cooked garlic and rosemary infused asparagus, or having a big helping of shepherds pie made with ground lamb on a cold or rainy day. Yep, we love our lamb, please keep importing it!

 

[Instagator]

Nice 70's EB-3.

After Don Kirshner's Rock Concert on TV in the 70's..it was the national anthem and then this..For you young folks. We didn't even have microwaves to make popcorn.

 

[bobyoung53]

After Don Kirshner's Rock Concert on TV in the 70's..it was the national anthem and then this..For you young folks. We didn't even have microwaves to make popcorn.

I used to like these sign offs, couldn't find the blue angels:




In living color!

 

[TBird1958]

Nice 70's EB-3.

Andy Fraser and his EB-3, I love this band, they're loose, they're tight - there's "air" between the notes, somehow the audience is unmoved, bizarre.

 

[bobyoung53]

Andy Fraser and his EB-3, I love this band, they're loose, they're tight - there's "air" between the notes, somehow the audience is unmoved, bizarre.

Yes, they were great and Andy Fraser's playing was very unique, I just listened to Fire and Ice the other day. It seems all the 'out of the box' players played Gibsons. I love the sound of a Gibson through a Marshall. What Andy did during the break is difficult to play, to keep that low A going while hitting those four high notes. Kosoff hit the chord coming out of the break early I think.

 

[Loretta]

I hope Epi CPs count.

Orrrh...what's a CP?

Please tell, I got no idea...custom parts maybe...?

 

[TBird1958]

Orrrh...what's a CP?

Please tell, I got no idea...custom parts maybe...?

"Classic Pro" Now discontinued.

 

[JIO]

Andy Fraser and his EB-3, I love this band, they're loose, they're tight - there's "air" between the notes, somehow the audience is unmoved, bizarre.

I like songs where the bass lays out while the other players develop the framework. When the bass finally comes in - it has added dynamics/punch.

 

[GonePlaid]

I can recommend Lamb Shanks. Beautiful tender meat eaten off the bone. Needs to be slow cooked or braised. The shank is the meat below the knee, like our ‘calf’ muscle.

Edit: I often have a Guinness or a nice red wine with lamb shanks. One of your porters would work well imo

I had a delicious lamb shank at the restaurant in the Morocco pavilion at EPCOT in WDW.

 

[BklynKen]

"Classic Pro" Now discontinued.

It's really too bad that Epiphone doesn't do any left-handed basses.

 

[bobyoung53]

I like songs where the bass lays out while the other players develop the framework. When the bass finally comes in - it has added dynamics/punch.

Restraint, wish I had it.

 

[Loretta]

I'm about 8 weeks out from my first show back after the covid break....... What basses to bring?!

You have a green glitter TB, don't you? They look so extraterrestrian, love that. With the black witch dress.

("Green" makes me think of the Lee Harvey Oswald Band..."Green Like The Colour Of Blood"...but I like this one better: )

 

[Loretta]

"Classic Pro" Now discontinued.

 

[GonePlaid]

It's really too bad that Epiphone doesn't do any left-handed basses.

If there was enuff demand, they would-right after they make some NR's.

 

[JIO]

Restraint, wish I had it.

Dealing with my left hand/wrist carpal-tunnel issue has opened up space in my playing - a bit of a silver lining. We're recording 4 songs (3 originals, one late '60s French Ye'Ye') on April 2nd and I'm ready.

 

[BklynKen]

If there was enuff demand, they would-right after they make some NR's.

I wonder how they measure demand.