AND looks like tort. No need for regurgitation..You are talking about Spanish chorizo which we don't get over here. The Mexican stuff we do get would not go on bread or pizza..
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AND looks like tort. No need for regurgitation..You are talking about Spanish chorizo which we don't get over here. The Mexican stuff we do get would not go on bread or pizza..
You are talking about Spanish chorizo which we don't get over here. The Mexican stuff we do get would not go on bread or pizza..
thy don't cure it as long so it's like this mushy stuff that comes out of the casing. You would not eat it raw like with the Spanish stuff. Instead, you fry it with eggs, or refried beans or just fried up on corn tortillas..Oh... Didn't know there was a difference. What do you use the Mexican chorizo for, then?![]()
Very CoolGot home from a busy road trip yesterday. The girl had to work super late, so I mixed a couple single source jams I’d worked on over the weekend. First one is me looping parts into my EHX 95000 looper
[Invalid or Expired Link Removed]
Second one is another ‘One Note’ jam. The first note you hear in the piece is the only note played in the ‘song.’ I made 8 copies of the sample and put them into an iPad app called Patterning. Made 5 more copies for another app called Samplr. Messed around and made various loops in the van or hotel room over the weekend and came up with this...
[Invalid or Expired Link Removed]
Got home from a busy road trip yesterday. The girl had to work super late, so I mixed a couple single source jams I’d worked on over the weekend. First one is me looping parts into my EHX 95000 looper
[Invalid or Expired Link Removed]
Second one is another ‘One Note’ jam. The first note you hear in the piece is the only note played in the ‘song.’ I made 8 copies of the sample and put them into an iPad app called Patterning. Made 5 more copies for another app called Samplr. Messed around and made various loops in the van or hotel room over the weekend and came up with this...
[Invalid or Expired Link Removed]
thy don't cure it as long so it's like this mushy stuff that comes out of the casing. You would not eat it raw like with the Spanish stuff. Instead, you fry it with eggs, or refried beans or just fried up on corn tortillas..
Sounds tasty, though! drool
Back home but still on my phoneThese three pictures are from the build thread:
Note: The last picture is a screendump with the comment regarding the "neck joint"
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Glad you arrived safely. Now you need a holiday to recuperate from your holiday.Back home but still on my phone
This is the image, it looks like a joint to me but will look again in the morning
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Pickguards!Oh... Didn't know there was a difference. What do you use the Mexican chorizo for, then?![]()

What's wrong with Tort?
I think you’re looking at a different pic to the one I’m thinking about. Is there one of the neck showing the joint before the body is assembled? Possibly talking about the neck angle?
I know the one you mean showing the back of the neck after spraying
guess I missed what we did but I'll take your word for it..We can't do this again. Just is wrong is all.





Back home but still on my phone
This is the image, it looks like a joint to me but will look again in the morning
View attachment 2994099
It goes great in a burrito.You are talking about Spanish chorizo which we don't get over here. The Mexican stuff we do get would not go on bread or pizza..
I’ll stick with the Spanish.thy don't cure it as long so it's like this mushy stuff that comes out of the casing. You would not eat it raw like with the Spanish stuff. Instead, you fry it with eggs, or refried beans or just fried up on corn tortillas..
I would prefer a reverse, but that one would do in a pinch.Besides a good burrito, nothing beats a decked out '67 NR.
I wouldn't really know. i have yet to own a Gibson Thunderbird in any form.
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