Better price @ Navy Exchange. I quit when they went up to $.35/ pack(!!!). That Was awhile ago.
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Thunderbird Club
- Thread starter TBird1958
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you can listen to reruns of Lidia's Kitchen..Well... though I do find her quite fetching... you could blindfold me & let me listen to her speak, and achieve the same results. Her voice, with that accent, hits my ears like honey dripping off of biscuits fresh from heaven's bakery
Try Lucy Owen, a Welsh news presenter, I think she has a lovely voiceWell... though I do find her quite fetching... you could blindfold me & let me listen to her speak, and achieve the same results. Her voice, with that accent, hits my ears like honey dripping off of biscuits fresh from heaven's bakery
That looks like a SuperReverb. Nice guitar amp. I have one I bought used years ago but I can't figure out the age of the darn thing. Is there a date stamp on these things somewhere? I suppose I could pull the head and date the pots but there's gotta be an easier way. Any ideas?
It's a Dual Showman. If yours is a Blackface (Pre CBS) look at the stamped number on the back of the chassis. That should give you the date with the 7ender cross references online.
If you post a pic we may be able to approximate. These days, you won't find one for under 2k, regardless of condition
I believe this one was owned by Ted Nugent at one time..
Check for animal parts or arrows.
uummm... unless we're talking about different Lidia's and/or kitchens... she's Italian... with a different voice. I'm sure she's lovely... but there's no magic.
yeah...brainfart...
thought of Julia Child first but remembered she's from over here, and then it occurred to me English cuisine (hence cook shows) is a bit of an oxymoron
Joke!!
Yyyeeeesssss... yes indeed! Due to her professional and serious delivery, the angels don't descend to personally deliver her voice to my ears quite the way they do with Ms. Eve... but yes... she's more than capable of "pitching my tent"
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English cuisine?yeah...brainfart...
thought of Julia Child first but remembered she's from over here, and then it occurred to me English cuisine (hence cook shows) is a bit of an oxymoron
Joke!!
To be fair they can do the best fish and chips in the world and the traditional Christmas dinner is worth waiting 364 days for
Gaolee
Official leathers tester and crash dummy
English pub grub is great. English cuisine doesn't exist.English cuisine?
To be fair they can do the best fish and chips in the world and the traditional Christmas dinner is worth waiting 364 days for
With you 100%. English breakfast deserves a big mention too.English cuisine?
To be fair they can do the best fish and chips in the world and the traditional Christmas dinner is worth waiting 364 days for
I wish we could make chips like in the UK over here. Not even close.
Fish and chips is not fish and chips unless the chips are right regardless of the quality of the fish period.
It's actually very easy, you need Maris Piper potatoes (no others will do) a pan full of beef dripping (fat) for frying. Peel and cut the chips into 3/8" - 1/2" chips and pat dry. Heat the fat to about 180C (very hot but not smoking) and put in enough chips to cover the pan in a single layer, keep them frying until their hald done them pull them out and let them cool, do that for all the chips. Then with the fat hot again recook the chips in the same way until crisp, drain and serve with salt and vinegar.
The beef dripping and Maris Piper potatoes are key to a good chip along with the double cooking
After eating go on a diet
I'll tell her, we're friends on FacebookSo......I would like eat Lucy Owen.
Oh, so that's the trick! Thank you. I did a one year stint in Stratford and went to The Black Country Museum where I had the fish and chips. Out of this world needless to say. When I asked they mentioned the beef drippings. Unfortunately we have to make beef drippings at home since the FDA regulates restaurants so tightly..It's actually very easy, you need Maris Piper potatoes (no others will do) a pan full of beef dripping (fat) for frying. Peel and cut the chips into 3/8" - 1/2" chips and pat dry. Heat the fat to about 180C (very hot but not smoking) and put in enough chips to cover the pan in a single layer, keep them frying until their hald done them pull them out and let them cool, do that for all the chips. Then with the fat hot again recook the chips in the same way until crisp, drain and serve with salt and vinegar.
The beef dripping and Maris Piper potatoes are key to a good chip along with the double cooking
After eating go on a diet
Ahem...So......I would like eat Lucy Owen.
ok, since you are Francais you can say that..
