Thunderbird Club

[ToddOfThunder]

Not a fan of any milk at all but can handle cheese of many varieties depending on how they are served. Goat cheese needs something to help tone it down tho IMO. it is a strong taste.



The Chorizo i get here doesn't really remind me of Andouille either. Most Chorizo in this region and especially southern New Mexico is to spicy for me. I like it but my body HATES it.

Goat cheese is really good mixed with pretty much any kind of jelly or jam! If you can eat eggs then you probably know that making your chorizo with eggs is really good! Even if I mix it with a lot of eggs I still get heart burn so I’m with you on that.

 

[JJR58]

I want some goats. A couple pygmies.

 

[BklynKen]

Goat cheese is really good mixed with pretty much any kind of jelly or jam! If you can eat eggs then you probably know that making your chorizo with eggs is really good! Even if I mix it with a lot of eggs I still get heart burn so I’m with you on that.

Oh my god goat cheese to me is one of the most nauseating foods ever. Cilantro isn't far behind. I have that gene.

 

[Count Bassie]

Hey, for those Cobalt Flat users, FretNation (Jason from BSOL) is having a sale.

[Invalid or Expired Link Removed]

Nice. Got a set of heavies, 55-110, for my D standard tuned Hamer Mutant. Thanks Ken!

 

[ToddOfThunder]

Oh my god goat cheese to me is one of the most nauseating foods ever. Cilantro isn't far behind. I have that gene.

Man I’m the opposite, I love goat cheese and anytime I make salsa it has to have cilantro. I also love oysters!

 

[JJR58]

idk, these alien tentacles like light gauge.

 

[Count Bassie]

Love this tune, love this album.

 

[JJR58]

An album cover for FP, hers exclusively should she care to use it.
But, my guess is, i'll just have to go to you know where.

 

[GBassNorth]

I didn't have GAS. Thanks a lot!

Oh, well. I'll have a Burgundy Mist '91 one of these days. I just got an email that says the hot color for 2019 is some kind of pink that's not too far from Burgundy Mist. Turns out even iconoclasts are slaves to fashion. I hate it when that happens!

You're gonna be a popular bass player the month of October.

Epi had a FB post a few weeks back highlighting the VP. In the comments I asked for a Pelham blue. They liked it, so they know. Oh yes, they know.
And if I had known they were actually paying attention I would’ve asked for an NR!!

Dang, we had one chance for a NR request and you forgot to ask for it. No more genie wishes for you.

Chorizo is NOTHING like Andouille. What's the supposed substitute for Tasso...Spam?

LOL - I was thinking the same thing on the substitute. Interesting thing about Jambalaya is you can substitute a number of main meats for your favorite meat, but you don't want to axe the andouille it's what makes it what it is - Jambalaya.

I want some goats. A couple pygmies.

Don't forget the fainting goats, ya gotta have at least one of these in the herd...

 

[Gaolee]

The Canadian ones are obnoxious.

Rotten, actually.

 

[Gaolee]

Because the drummer was trying to drive from Parramatta to Redfern in peak hour traffic yesterday, I had to repack my gear in a hurry (NR41 into gigbag and no amp) and walk to rehearsal.

Ended up playing through a MarkBass head into the Trace 215. The MarkBass is loud - gain @ ~10 oclock, master @ ~8 oclock, everything flat, with the DGVU preamp doing the rest of the work.

Result?

 

[Gaolee]

It's all about the looks!

Shallow! I approve completely.

 

[Gaolee]

Don't forget the fainting goats, ya gotta have at least one of these in the herd...

That is awful! Why would anybody want to make an animal that keels over like that?

 

[Gaolee]

coral is some kind of pink...
View attachment 3405816

That looks similar to the Coral Wasp that was the free-bass. Except the free-bass was black and ratty.

 

[Gaolee]

Goat cheese is really good mixed with pretty much any kind of jelly or jam! If you can eat eggs then you probably know that making your chorizo with eggs is really good! Even if I mix it with a lot of eggs I still get heart burn so I’m with you on that.

Goat gouda with Goslings dark rum is pretty good. 85% dark chocolate and it is even better.

 

[JIO]

That looks similar to the Coral Wasp that was the free-bass. Except the free-bass was black and ratty.

free bass?

 

[Gaolee]

free bass?

I got it free. Somebody found it in a bathtub in an abandoned house. It sounded awful until I reshimmed the neck with 8 cents of change. It was what I played for several years. I later sold it for $300 that I subsequently spent to buy the EB-2 I still have. The story is longer, but that is the plot.

 

[RedVee]

Chorizo is NOTHING like Andouille. What's the supposed substitute for Tasso...Spam?

Well that’s the recommended substitute in the recipes. Andouille or Chorizo they say.

No clue what Tasso is.

 

[Nocturnal]

Goat cheese is really good mixed with pretty much any kind of jelly or jam! If you can eat eggs then you probably know that making your chorizo with eggs is really good! Even if I mix it with a lot of eggs I still get heart burn so I’m with you on that.

It helps a LOT to add jelly to goat cheese IMO. There is a Mexican restaurant close to work that has been there since the 40's. They make their own Chorizo in either beef or pork and it has a slight spice to it so easy to eat for someone like me. That with eggs is quite tasty!!

 

[5StringBlues]

Well that’s the recommended substitute in the recipes. Andouille or Chorizo they say.

No clue what Tasso is.

The Wickmapedia says:



Tasso ham is a specialty of south Invalid Link Removed. In this case "Invalid Link Removed" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The butt, which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes nitrites and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing cayenne pepper and garlic, and hot-smoked until cooked through.

Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Cajun origin, such as jambalaya.[1]