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Thunderbird Club

#129,961
GBassNorth said:
Had many a steak in France, all cooked quite well, but none were what I'd call a decent size. If I'm gonna eat a nice Ribeye or Porterhouse or Prime Rib it better be at least 24 ounces and well over an inch thick. The only time I'd consider a smaller steak is if it's served as part of a surf and turf plate.


With as much red meat as I eat, I'm actually kind of surprised I haven't gotten burned out on it. But if I ever do there's plenty of other meats out there I like just as much.

On the Porsche front, I think they have one of the sexiest flanks out there, and your excellent photography captures it perfectly. Here's a couple shots of my '97...
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as in any place you have to know where to go....you are not going to get a great steak at Denny's or the local diner....in Paris, at the right place (known steak rotisseries typically) you order by the gram and preferred degree of doneness..
 
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#129,962
Chucky Stiletti said:
as in any place you have to know where to go....you are not going to get a great steak at Denny's or the local diner....in Paris, at the right place (known steak rotisseries typically) you order by the gram and preferred degree of doneness..
Click to expand...
Been there done that. Best restaurant steak I've ever had was in the Tampa Florida area at a steak house called Burns. Bizarre decor but fantastic steaks and phenomenal wine selection. I don't recall if they had live entertainment but it would be a cool place to perform, especially for dinner comps.
Bern's Steak House
 
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#129,964
Chucky Stiletti said:
in a nutshell, yes. VCOs, LFOs, filters, etc. they can be “matrixed” by different patch configurations, they originated from the analog computers used to calculate missile trajectories back in the 50s..
Click to expand...

Like this?
3D23FF08-19B9-4568-813F-4D8C34EBA3F5.jpeg
8841855A-ACFC-417E-8DB7-46E0A6FBE549.jpeg

My ever grown mess of spaghetti! Play bass through it all the time. Extremely enjoyable. Three different samplers, a looping delay as well as the usual VCOs, VCAs, VCFs, LFOs and other assorted things to annoy the girlfriend :)
 
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#129,965
PillO said:
I think that tomorrow the EB Slinkies will be taken off the bird. I am passionately indifferent about them. They had no character the day they went on and only became worse. They are sounding dead and have trouble holding tuning. Unlike the DR Pure Blues on the JC which still sound good and maintain stable tuning.

But what to put on? Well, L&M has a sale right now - two packs of RS66 (any gauge) for C$40. So, I think Rotos are going back on. They sounded good the last time they were on and lasted decently.

While I'm at it, I should put some nickel XLs on the couch bass and do a set up on it. But that probably waits until the weekend.

But what to do with the Slinkies coming off the bird? I could burn them, but high temperatures are required, and either fine grind or a raised concentration of oxygen. Might be easier to just dissolve them in nitric acid.
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Can bass strings go in the recycling bin ?

JJR58 said:
Truth be told. I gave up red meat several months ago. Just can't do it anymore. And i don't miss it.

Porsche on the other hand. That's some serious beef.

View attachment 3560423
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Oh, I can appreciate a nice rear... and that is luvverly...

GBassNorth said:
Had many a steak in France, all cooked quite well, but none were what I'd call a decent size. If I'm gonna eat a nice Ribeye or Porterhouse or Prime Rib it better be at least 24 ounces and well over an inch thick. The only time I'd consider a smaller steak is if it's served as part of a surf and turf plate.


With as much red meat as I eat, I'm actually kind of surprised I haven't gotten burned out on it. But if I ever do there's plenty of other meats out there I like just as much.

On the Porsche front, I think they have one of the sexiest flanks out there, and your excellent photography captures it perfectly. Here's a couple shots of my '97...
View attachment 3560462 View attachment 3560458
Click to expand...

More Porsche goodness!
 
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#129,966
JIO said:
Consider your bass a pretty basic unit. The neck is attached to the body with 4 screws and all other parts are screwed onto the body. The neck screw holes will re-align and the neck pocket may have a 'shim' (easily re-placed where it was) and also has a certain amount of side-to-side play for optimal string alignment. No need to be intimidated.
Click to expand...
The necks were DESIGNED to come off, either to adjust the truss rod, to replace the neck, or add/remove shims. It is a simple procedure. You don't even need to remove the strings, unless replacing the neck. Just put a capo at the 1st fret and loosen all the strings completely. Also, when replacing the neck, make sure to not over tighten the screws - VOILA!
 
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#129,967
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