Dannyalcatraz
-
Posts
7,059 -
Joined
-
Last visited
Content Type
Profiles
Forums
Blogs
Events
Articles
Downloads
Gallery
Store
Posts posted by Dannyalcatraz
-
-
Yeah, I know her stuff. Another excellent musician!
-
2
-
-
Never really been a real fan of country. The closest I generally get is “southern rock” or country-adjacent rock and jazz, but I do have definite preferences. I have some Willie Nelson & Johnny Cash in my collection, as well as Lyle Lovett, Chris Isaak, and k.d. lang. Somewhere in our house is some Glenn Campbell and a copy of the Tex Ritter (not Frankie Lane) version of “High Noon”.
That said, there is NO question that if you look, there are MANY incredibly talented musicians & composers in the genre. I’ve seen Roy Clark appearances on a variety of shows exhibiting his skill- I think it was on The Odd Couple he did an effortless version of “Malagueña”. I’ve seen Junior Brown doing countrified surf guitar. Cash’s version of NIN’s “Hurt” was at least as good as the original.
-
3
-
-
6 hours ago, Dave Bryce said:
I love a good stroganoof recipe. Hit us up!
dB
The stroganoff was made with butter, EVOO, beef stock, Worcestershire sauce, white wine, sour cream, Dijon mustard, black pepper, white pepper, tarragon, parsley, chive, salt, green onions, garlic, and portobello mushrooms. I used a little flour & some reserved beef stock to make a slurry to thicken the sauce- probably not necessary.
I used a tablespoon or so of the butter plus a drizzle of EVOO to sauté a head’s worth of garlic and half a bunch of green onions- both nicely minced. After those got some nice color, I deglazed the pan with a splash of beef broth. Then I added the diced portobello mushrooms (4 medium sized ones), sautéed them a bit, then deglazed again. At that point, I added most of the liquids- splash of Sauvignon Blanc, a glut or two of Worcestershire, and all but a third of the beef stock. Following that were the dried spices, then the sour cream and Dijon.
I made a slurry of flour with the last of the beef to thicken it, but I cooked so much linguine that it didn’t really need thickening at all.
-
1
-
1
-
-
First:
I just found this demo video from the company showing me that operator error was possibly a significant factor in causing my separation issue. First, they recommend using slightly less than 2lbs of meat. I used a smidge over. Second, they advocate opening the meat press upside down to facilitate removal- no deep cup to work around when lifting the patties out.
Second:
I’m pretty sure the hexagonal shape was 100% about storage efficiency for something between round and square. Ever other product they make uses essentially the same basic design.
Their cookie press is their earliest, if I understand properly, and has a slightly different design. They fill in the edge gaps with trapezoidal cups to square off the press. But who wants half cookies?
-
So, SolidGoldFX has a toy I’d like:
-
1
-
-
Did a thing:
More info & pix at the link below.
https://imgur.com/gallery/ElceIDF
TL;DR version: got a new silicone 8-patty meat press, and I used it to make a hot sausage-patty topped a stroganoff-style dish.
The meat press worked imperfectly, but I suspect part of that is due to the nature of my filling and operator error. It still worked well enough that I might get another one of these AND some of their other products. They’re also going to be part of my Christmas gifting.
-
1
-
-
Damn it! I sooooooooo woulda!
-
10 hours ago, hurricane hugo said:
gotta tell ya, I like what Eventide's doing here:
I’m hearing things I’ve heard done in recorded music before. But I suspect the difference between what I heard before and this pedal is probably thousands of dollars of studio gear and production wizardry.
-
Reaction #1: Consarn it! (edits G.A.S. List.)
Reaction #2: that is the most Knobs-like demo I’ve ever watched that wasn’t on Knobs’ channel.
-
1
-
-
In this recipe, the baking soda in the water roughens up the exposed flesh of the potatoes. Kind of like sandblasted glass or metal, you get a “matte finish”- it increases the surface area at a microscopic level. That’s not just for show: as the potatoes cook in the oven, all those tiny nooks and crannies crisp up into a lightly crunchy shell while the potatoes’ interiors remain delightfully creamy.
It’s effectively like you breaded and deep fried them; the physics are similar.
After YEARS of trying to get results like this and failing, this recipe was a godsend. I really hate the drying step, but the results are too good for me to skip.
-
Long time fan of ATK, subscriber to Cook’s Illustrated, and member of their online site. Their gear reviews are VERY helpful.
One of the best recipes I learned from them was this:
DUCK FAT-ROASTED POTATOES
3 ½pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Kosher salt and pepper
½ teaspoon baking soda
6 tablespoons duck fat
1 tablespoon chopped fresh rosemary
1. Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.
2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.
3. Remove sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.
4. Remove sheet from oven. Using thin, sharp, metal spatula, turn potatoes. Roast until golden brown, 12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.
5. Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste. Serve immediately.
Notes:1. I have never used duck fat- haven’t seen it where I am. But I have found bacon fat or the drippings from beef are reasonable substitutes. I have also tried this recipe with vegetable oils, like EVOO. While the results have been acceptable, they’re not as good as using some form of animal fat. I don’t know why, it just is. That said, using EVOO will still get you good enough results that the vegetarians and vegans in your life will be VERY happy with the results.
2. I have found that if you toss a few packets of San Marzano tomatoes in the leftover fats from tossing the potatoes and give THEM a quick ride in the recently vacated and still hot oven, they come out delicious as well. Just let them bake until you start to see them show visible signs of cooking: wrinkling as they dehydrate and/or rupture, a little color change, etc.
-
Chase Bliss is always going to get my attention.
-
1
-
-
I made meatballs using mini muffin-tins. 1lb of ground meat made 18 muffins. Faster than hand rolling or using a scoop.
I used a basting brush to lightly oil each cup, and placed my tins on an edged cookie sheet to catch any grease that might escape. (Some did, but not much.) The tray could have taken another mini tin, but I had used all the meat. The meat muffins came out of the tins pretty easily.
They were baked at 350degF until I saw some nice browning.
My aunt tried it with larger muffin tins after I told her about this, and she was also pleased with the results.
-
2
-
-
Looks quite yummy!
-
6 hours ago, Caevan OShite said:
Aaaaaahhh.... !!
As someone who owns a RE-20 and loves it, I have to say I’m happy to see this! I got mine as a used pedal at GC, and it’s one I’d be sad to lose. So for there to be a new & updated incarnation of the Space Echo is welcome news indeed.
-
1
-
-
I’m not a baker, but that looks simple enough- and tasty enough- that I might have to try that!
-
1
-
-
Went with what I had on hand that day, basically. I love cheese, and usually have $100+ worth in my fridge at any time, including Gruyere, but not that day.
-
1
-
-
This is one of those improvisational dishes, a riff on French Onion Soup. I used the dish’s traditional slow-cooked onions and supplemented it with garlic, mushrooms, and a nice sized Chuck roast.
Sautéing the onions, garlic and portobello mushrooms in a stick of unsalted butter and the rendered fat from the seared chuck roast
My chuck roast, sliced & seared
The soup close up. At this point all the ingredients are in the pot, including bay leaf, pepper, parsley, thyme, beef stock, a can of cream of mushroom soup and an equal amount of Sauvignon blanc.
Before plating
Plated, topped with melted gouda butter-slathered toasted sourdough.
-
1
-
-
My experience with Yamaha and Seagull acoustics has been almost universally positive. Hard to go wrong with either one.
Just out of curiosity, what else in your budget is available where you are? I ask because there’s a lot to look at out there, and some quality options may not be immediately obvious. For instance, I know that Seagull is a subsidiary of Godin, who also makes the acoustic brands Art & Lutherie, Simon & Patrick, and Norman, and LaPatrie. As I recall, Norman is the premium brand in that list.
-
1
-
-
Although I’ve always liked “Rosie”, I’ve never purchased that album. Part of it is I’m not Bon Scott’s biggest fan, I suppose. Then again, I don’t actually have a lot of AC/DC albums, period.
I probably need more, if I’m honest…but classic radio stations go a long way for scratching that particular itch.
-
3
-
-
Hemispheres was one of my first Rush albums, along with 2112 and Moving Pictures. Those remain among my most played Rush albums to this day.
-
2
-
-
A little closer to home is Marc Rebillet, who uses his musical talents and irreverence to craft som killer tunes…many of which also have NSFW language (like the last 2). His videos are often improvised, and if you look, you might find a 19 minute version of a song that has been edited down to 3-4 minutes.
-
Tom Cardy is a multi-instrumentalist from Down Under whose songs are well crafted, often profane pop silliness.
-
1 hour ago, hurricane hugo said:
Never heard of these dudes before yesterday, and I'm still trying to come up with a way to describe their feedback-laced sludge, although most of these songs are a bit too uptempo for the sludge term.
That is GOOD STUFF!
I’m hearing…Black Sabbath/Stoner style riffs with early Judas Priest/NWOBHM tempos. There’s also a bit of Hawkwind/BÖC/Budgie/psychedelic and Cult/goth choices in effects and sonic textures thrown in.
I’m not hearing the vocalist clearly enough to make me completely happy, but I can live with it.
-
2
-
What's in your ears?
in Guitar Forum
Posted
Been revisiting Brian Eno’s Nerve Net, especially for this song: