Enjoy the benefits of a premium membership!
Upgrade Account
-
TalkBass has been independent since 1998. Add your voice.
Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
Join free Log in
Want zero display ads or expanded classifieds tools? Compare plans.
Thunderbird Club
- Thread starter TBird1958
- Start date
-
- Tags
- club thunderbird
Fairly rare to see white ones. The pure breed world can be pretty crazy. Don't get me going on Rhodesian Ridgebacks.
All white didn’t meet the breed standard. Don’t get me started about dog breeders.
Our other dog is a pug. We love her, but breeders shouldn’t be allowed to create animals so ill suited for breathing - just to look a certain way.
They still dock the tails, but ears are done by request AFAIK
Last edited:
godofthunder59
Life is short, buy the bass.
- Feb 19, 2006
- 9,057
- 38,405
- Disclosures
- Endorsing Cataldo Basses, Whirlwind products, Thunderbucker pickups
Possibly the Ampeg but I am thinking Fretless 7ender Precision .No idea
Your restraint is appreciatedLOL you'll get me going again!
Long rant erased here
pepperoni LOL! Ah yes, what would the Commonwealth do without us..
... when it's snowing?
We did have pizza a couple of nights in Queenstown last year. Mainly because it was snowing and we didn't want to go anywhere outside the hotel. It was the best pizza I have had in a very long time. Unfortunately the Napoli Street Pizzeria seems to have closed.
Intentionally NOT "liked"
lángos is nothing like pizza. more like a clot in the aorta with the (optional) dollop of sour cream..
I went to a (vegetarian) lángos restaurant with a bunch of people many years ago. For some reason they all ordered pesto as an accompaniment. I sensibly ordered lecsó. Guess who was the only happy diner?
not to worry, bad food from birth, we understand...
Lamb, lamb, lamb, lamb, lamb, lamb, sausages, lamb, lamb, lamb, lamb, lamb, lamb.
While we're picking on the Europeans culinary abilities - I'm always up for lamb shank in mint sauce and rosemary mashed potatoes, or roast beef and Yorkshire pudding, or fish and chips with mushy peas, etc. To me, English cooking is all about straight forward hearty meals with a hefty helping of beef, lamb or fish. They typically aren't the most complex meals to cook but always hit the spot on a chilly foggy night.
French food is equally good but for different reasons. It's all about mastering the herbs and spices in a sauce to bring out the best in whatever meat or vegetable is being served. Unfortunately the serving sizes are nearly always too small for this American appetite. But the presentation is always picture perfect.
Italian food to me is like French food on steroids. Spices and sauces mixed to perfection and drenched over heaping helpings of pasta and seafood or other meat and served from a bottomless bowl. Always tastes like heaven the first night, but leftovers that have been soaking in the sauces over night take the meal to a whole new level of greatness.
Then there's German cooking. I can't think of a breakfast, lunch or dinner I've eaten in Germany (and I've had plenty) that didn't have potatoes in it. I'm not a history buff but it seems to me that during the great Irish potato famine it would have been easier to migrate to Germany where there are apparently plenty of potatoes. But as far as the cooking goes it strikes me as more along the British line with not overly complex recipies and sauces but just solid hefty servings of Pork and beef with potatoes cooked one of a thousand different ways.
Well, that's my European food tour - YMMV
French food is equally good but for different reasons. It's all about mastering the herbs and spices in a sauce to bring out the best in whatever meat or vegetable is being served. Unfortunately the serving sizes are nearly always too small for this American appetite. But the presentation is always picture perfect.
Italian food to me is like French food on steroids. Spices and sauces mixed to perfection and drenched over heaping helpings of pasta and seafood or other meat and served from a bottomless bowl. Always tastes like heaven the first night, but leftovers that have been soaking in the sauces over night take the meal to a whole new level of greatness.
Then there's German cooking. I can't think of a breakfast, lunch or dinner I've eaten in Germany (and I've had plenty) that didn't have potatoes in it. I'm not a history buff but it seems to me that during the great Irish potato famine it would have been easier to migrate to Germany where there are apparently plenty of potatoes. But as far as the cooking goes it strikes me as more along the British line with not overly complex recipies and sauces but just solid hefty servings of Pork and beef with potatoes cooked one of a thousand different ways.
Well, that's my European food tour - YMMV
There'll still be some of us X-ers around....
Tomato sandwiches? Now you're talking.
Oh, great. This brings me to the next point of;
What the hell were Europeans eating before Colombus?
The potato is American...
It looks so bright and sunny!
