Dannyalcatraz
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Posts posted by Dannyalcatraz
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18 hours ago, surfergirl said:
Just thought I’d post this article about them that popped up:
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4 hours ago, Caevan O’Shite said:
Mysteries abound...
Gonna have to wait until I’m not in a public venue to watch that.
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More goodness from the Playing For Change project:
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You take that Mauler and a nice echo/reverb type pedal and give it to Neil Young, and he will lay down an devastatingly incredible score to your post-apocalyptic Western.
It reminds me a bit of the SmallsoundBigsound Fuck Overdrive, and I have to wonder what they would sound like on the same pedalboard…
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9 hours ago, hurricane hugo said:
I love that guitar in the last video's thumbnail
Mike Scheidt- the guitarist/vocalist for Yob- is the dude that asked BAT to make that pedal. The thumbnail is a concert picture of him playing his Monson Nomad. It’s customized by the builder himself.
https://equipboard.com/pros/mike-scheidt?gear=guitars
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Black Arts Toneworks is one of my favorite builders, with an emphasis on modified Big Muff circuits and a few originals (from what I understand). They’re attractively decorated, too, IMHO.
Well, late last year they dropped another fat fuzzy mofo: The Priestess. (The screenshot is captured from the video below it.). I personally have a Black Forest and a Sarcophagus v2. The Sarcophagus combines their Pharaoh and LSTR in one housing, and it brings the heavy. The Priestess looks like it could be a killer pedal for fellow fuzzphiles who want to Muff things up.
Bonus pedal: BAT’s Raw Heart dual OD from 2019.
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SCOOOOOOOORE!
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If I’m in a hurry and using pre-shredded slaw mix for this, I always make sure I get some extra shredded carrot.
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Vincent’s Cole Slaw
https://www.allrecipes.com/recipe/244262/vincents-famous-garlic-coleslaw/
Ingredients
Serves 8
1 medium head green cabbage, finely shredded
3 tablespoons finely chopped garlic
1 1/2 teaspoons kosher salt
1/3 cup grapeseed oil
1/3 cup mayonnaise
1/3 cup apple cider vinegar
1/4 teaspoon ground paprika
1/4 teaspoon ground white pepper
1/8 teaspoon white sugar
1/8 teaspoon celery seedPrep
15 mReady In
1 h 15 mPlace shredded cabbage into a large bowl.
Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.
Cook's Notes:
Canola oil or peanut oil can be substituted for grapeseed oil. A sugar substitute like stevia works great. I have also found that using finely chopped or shredded sweet carrots works well, too. In fact, I prefer using the carrots because of their crunch and color.
You absolutely MUST use fresh garlic for this slaw. I tried using pre-minced garlic from a jar, and my slaw simply didn’t have the right flavor...until I added fresh minced garlic.
After having an accident with the salt shaker, I found that in this recipe- as in many others- plain, non-fat Greek yoghurt can be used as a supplement/substitute for [b]some [/b]of the mayonnaise to cut saltiness (and fat). A couple heaping tablespoons added to my slaw helped me reach the correct flavor and texture while returning my accidentally over salted slaw to the right salinity.
Nutrition Facts
Per Serving: 182 calories; 16.5 g fat; 8.2 g carbohydrates; 1.8 g protein; 3 mg cholesterol; 434 mg sodium.
I should also point out I almost never make this recipe in its original portion size. I usually scale things up between 50-300% because I’m serving it at a gathering and it goes surprisingly fast.
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There’s a few recipes I’ve encountered that actually require fresh-cut garlic. They’re rare, but they’re real.
One is a garlic cole slaw from a restaurant that did business here in D/FW for 80+ years before folding*. They actually put that recipe in the newspaper, and I’ve tried it. It’s killer- there’s a reason I’d drive across the Metroplex and cross a county line for it, it was THAT good.
And when I made it, I found out they were NOT kidding about using fresh minced garlic. I tried using jarred minced and powdered garlic, and couldn’t get the smell & flavor right until I broke down and added some fresh.
* I’ll have to share that one in here.
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I use garlic in a lot of my cooking. Because of this, I frequently get containers of pre-peeled cloves, usually from my local ethnic supermarkets. There’s something to be said for a jar of garlic cloves bugger than a typical Mayo jar!
But sometimes, I find that I’m not using as much as I anticipated, and rather than let it spoil, I do 2 things:
1) like a lot of other ingredients, like onions, celery, carrots, parsely, etc., I’ll prep it in different ways- usually sliced or minced- and store it in bags in my freezer. Not only does this preserve my garlic (and other stuff), it means I only have to clean my kitchen once while doing veggie prep. That translates into MORE time economy- I can grab a small bag or chop off a chunk from a 1lb+/- chub instead of the whole garlic cleaning fandango. Using this method of freezing garlic, etc., means that I can come home on a weeknight and have a gumbo started in minutes.
2) I also make what is basically a garlic clove confit. I take a tart or pie pan and fill it with whole cloves (with the woody stem remnant trimmed off). Over that, I pour a mix of olive oil, salted butter, and white wine or lemon juice, and sprinkle liberally with black pepper, red pepper, parsley, and paprika. This goes into an oven at 300-350degF until you start to see a little browning. The result is a plate full of soft, sweet & savory cloves that I use to top steaks, pastas and sometimes just smear on toasted bread,
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IMHO, The Go-Gos deserve a bit more respect than they usually get. That said, they were never my cup of tea. They were eclipsed by The Bangles in my collection.
The question of the best band I got to see perform live fronted by a woman is a tough one. The main problem is that I’ve seen so few women rockers live…but the ones I can remember were mostly killer.
In no particular order:
Garbage (at Edgefest)
Evanescence (at the same Edgefest)
Siouxsie & The Banshees (Lollapalooza)
Black Pearl (opening for Galactic Cowboys and Blue Öyster Cult in an Austin Bar)
Eye & I (in an Austin bar, opening for Bodycount and Ice-T…as in both of his bands)
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I’m a pretty big fan of the band myself, and have most of their output.
A tangential CD you might enjoy is Dr. John’s Locked Down, which was Dr. John playing in front of Dan Auerbach and a gang of hired guns Dan picked out personally. All killer, no filler!
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From my inbox to this thread:
This is their 4th iteration of this pedal, and they think it’s their best yet.
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AIC is one of the best bands in their genre, and it’s a testament to their musicianship and vision that they’re able to continue after losing such a talent as Lane Staley.
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On 4/25/2022 at 9:12 AM, Bluesape said:
I have tried these. Sound good but the 1st string broke easily.
As the story goes, Robert Fripp was experimenting with an All 5ths tuning, using 7s for the lightest string. But like you experienced, they kept breaking on him. He tried 8s and altered the tuning, and New Standard Tuning (CGDAEG) was born.
Also, welcome back!
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Haven’t checked out the Beato vid yet, so I’ll ask: did he put Steve Stevens using toy ray guns or Reeves Gabrels using vibrators on the list? EVH and the drill?
And my memory fails on his name, but I remember watching a guitarist play with wooden pencils on his fingers, striking the strings with the erasers.
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Every Parker I’ve ever handled has been magnificent. Congrats on finding yours!
My search continues on Reverb. Personally, I want 9ne of the HSS models- maybe a HH- but every time I find a great candidate, I’m short on cash. Every time I’m flush, all the best ones have sold!
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Keeley wants my money. They’ve released some updated versions of some pedals, including the Bubbletron, which has moved certain controls from internal dip switches to external placement. And then there’s this.
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I don’t usually work with anything hotter than Serrano or Jalapeño peppers. While my personal heat tolerance remains pretty stout, my parents have lost some of theirs.
Mom is especially diminished in this regard. After decades of being able to handle significant heat herself, a thrush infection virtually eliminated her ability to tolerate much of a burn. There’s a few things she’ll tough out, but not many. Mainly old favorites.
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A good guitar deserves a good strap. Right now, I have a few dozen sites bookmarked, Lakota among them.
My axe collection sports straps from at least 8 different makers. (No Lakotas yet, though.) Most are some kind of leather or suede- mostly (but not all) padded- but some are textiles.
One of my faves is Franklin’s Link strap design. Not actually padded, but the links of soft leather have a give/spring to them that functions in a similar fashion.
https://franklinstrap.com/product/link-glove-leather-handmade-guitar-strap/
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Stumbled on this today…
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2 hours ago, KuruPrionz said:
Try replacing the other peppers with a single habanero. If you fear the heat just remove the seeds first. Wear gloves or wash your hands before you forget and rub your eye, don't ask me how I know this!!!!!
Part of the reason for the variety of peppers is the difference in the kinds of burn they offer, as well as the different flavors the fresh Serrano and jalapeño bring to the mix.
I’ve used your suggested technique in other recipes, though, so I know it CAN work. One large jalapeño did a GREAT job of replacing cayenne and black peppers in a creole sausage & rice dish.
FWIW, I also suspect habanero was a secret ingredient in one of the best salsas I ever had. Estela’s Restaurant served wicked hot salsa that nonetheless still let all the other flavors shine through. It was hot as he
l, yet masterfully balanced so that the heat partnered with the other ingredients instead of drowning them out.
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cool new effects
in Guitar Forum
Posted
There’s not that many “amp-in-a-box” pedals that get my attention. This one just dropped: