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Old 06-13-2015, 07:05 PM   #7981
dannyalcatraz
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*psssst!*

It's probably some maple he slow-cooked in one of his Webers...
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Old 06-13-2015, 07:10 PM   #7982
gregs1020
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^ got three pork loins going right now danny!
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Originally Posted by Acϵ♠
i was gonna say greg, thats some of the nicest rosewood ive seen in a long time. hows it feel? harder or softer kinda rosewood?

now that i used a little fast fret on it to clean it, it feels nice and soft(er). it was pretty dry out of the box. but i agree, it's a nicer board than i expected for sure.


so ippon, if i were to want to buy a strat body.

where again?
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Old 06-13-2015, 07:27 PM   #7983
dannyalcatraz
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I did a stracciatella soup as an appetizer/meal tonight- I doubled up on the soup, Dad's going soup & sandwich. Baking some chicken, too, but it won't be done for a while, yet.
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Old 06-13-2015, 07:44 PM   #7984
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Quote:
Originally Posted by gregs1020
^ got three pork loins going right now danny!

now that i used a little fast fret on it to clean it, it feels nice and soft(er). it was pretty dry out of the box. but i agree, it's a nicer board than i expected for sure.


so ippon, if i were to want to buy a strat body.

where again?

Best Bang for the $$$, MIK Squier Pro Tone series, all models are made of Ash. Watch out for web specials from USACG. Musikraft does vintage correct specs and sometimes you can get lucky on eBay for silly prices.
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Old 06-14-2015, 03:24 AM   #7985
dannyalcatraz
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Chicken came out good.

I tossed some thighs & wings in a quick marinade of 14 Hands Pinot Grigio and Tabasco sauce, then sprinkled them with a little McCormack's garlic pepper mix and some paprika, plus just a tiny pat of butter. Baked at 350F for a while.

Came out quite tasty, but I DID make one technical error. I had the thighs & wings resting on a bed of sliced onions, garlic and mushrooms in casserole dishes. This was fine for the thighs, but I overcrowded my wing pan. Too much fat rendered off of them, so their undersides were more boiled/steamed than crispy baked.

Next time, I'm doing the wings on an edged cookie sheet with a small rack over it. That way, I still get the benefit of the drippings on the veggies below, but the bigger surface area and the elevation over the sheet will result in properly done wings.
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Old 06-14-2015, 01:35 PM   #7986
Acϵ♠
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Quote:
Originally Posted by gregs1020
^ got three pork loins going right now danny!

now that i used a little fast fret on it to clean it, it feels nice and soft(er). it was pretty dry out of the box. but i agree, it's a nicer board than i expected for sure.


so ippon, if i were to want to buy a strat body.

where again?


Nice, it looks like a comfy neck. Frets are lookin a little too medium for my taste, id be mad jelly and gassing hard if they were 6100. After scalloping my own fretboard on the frankenpartscaster i dont think i could do anything smaller than 6100 lol.
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What does a girl have to do to get it in the butt thats all I ever wanted from you. Why, Ace? Why? I clean my asshole every night hoping and wishing and it never happens.
Bitches be Crazy.
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Old 06-14-2015, 08:53 PM   #7987
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Ace - the frets are okay. i do like 6100s but i'm okay with these so long as i can get it set up nice enough.

ippon - thanks - i hope they match up well but sometimes the mij bodies don't fit right from what i'm reading. so my aria body refinish may be in vain. although gordon may be doing a re-fret on the old aria neck so there's still hope for it. aaaaand i found a guy with a poplar 62 routed body in fiesta red nearby for $110. (he says it's poplar, i think it's alder) so if i have to, that should work.

danny - sounds like a good idea with the pan and wings. let me know how that works out. the pork came out great but i let the internal heat go a little higher than i should have. 178 i think. could have stopped a lot earlier but i'm okay so long as it isn't dry. these were only dry by the tips so that was good. basically, i got caught up with the strat body and flaked.
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Quote:
Originally Posted by Cathbard
I may just make you an honorary Aussie for that one greg.

if i've ever aspired for anything...

Last edited by gregs1020 : 06-14-2015 at 08:54 PM.
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Old 06-14-2015, 09:28 PM   #7988
dannyalcatraz
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Quote:
danny - sounds like a good idea with the pan and wings. let me know how that works out.


I regularly send out my culinary adventures to my local friends who cook via email, including one who was a caterer. She thought my idea was good...then reminded me my Mom has a NuWave air-cooker that should be ideal for the task.

It may not have the capacity of the oven, but the wings should come out perfect: crispy, flavorful skin, seasoned on all sides. Should do likewise for the thighs.

Side note: also got my latest issue of Cook's Illustrated magazine (the publication from America's Test *******), and there is an recipe in it for Peri Peri chicken. Essentially this is an African/Asian fusion BBQ chicken. "Peri" is Swahili for "pepper", sooooo, yes- "Pepper Pepper" chicken is potentially hot.

Now, you can't easily get the same kind of pepper- which is apparently both hot and fruity- but they worked the recipe over to work with what you CAN get here.

If I get around to trying it, I WILL let you know. But I figured you're more of a griller than I am. See if YOU can find it!
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Old 06-15-2015, 12:33 PM   #7989
Acϵ♠
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Most peri peri sauce is soft. That crap from Nando's is the worst offender, it's basically butter mixed with frank's.
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Quote:
Originally Posted by yellowfrizbee
What does a girl have to do to get it in the butt thats all I ever wanted from you. Why, Ace? Why? I clean my asshole every night hoping and wishing and it never happens.
Bitches be Crazy.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ஜ۩۩ஜ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
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Old 06-15-2015, 01:52 PM   #7990
dannyalcatraz
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"Soft"?
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Old 06-15-2015, 03:42 PM   #7991
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Soft as in not hot. Well no hotter than your basic tabasco or cayenne sauce. In fact it's been weak every time i've had it lol. Now im not one to enjoy pointlessly hot things, i do love spicy when it serves a taste purpose, but peri peri has been watered down into lamesauce.
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Quote:
Originally Posted by yellowfrizbee
What does a girl have to do to get it in the butt thats all I ever wanted from you. Why, Ace? Why? I clean my asshole every night hoping and wishing and it never happens.
Bitches be Crazy.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ஜ۩۩ஜ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
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Old 06-15-2015, 04:51 PM   #7992
dannyalcatraz
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I've not had Peri Peri in any form, but it sounded tasty. So I want to try it...

Have you tried the original?
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Old 06-15-2015, 05:17 PM   #7993
gregs1020
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so i got the headstock decal and the loaded pick guard sorted today.

progress via paypal!

now if it would just stop being so friggin' humid, i could finish the finish.
show
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Quote:
Originally Posted by Cathbard
I may just make you an honorary Aussie for that one greg.

if i've ever aspired for anything...
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Old 06-15-2015, 07:02 PM   #7994
Acϵ♠
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Quote:
Originally Posted by dannyalcatraz
I've not had Peri Peri in any form, but it sounded tasty. So I want to try it...

Have you tried the original?


I dont know about the "original" as i dont know what the original would be lol, but i've had authentic peri peri sauce made by an old portuguese lady and it's fantastic. it really does depend on the pepper you use.
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Quote:
Originally Posted by yellowfrizbee
What does a girl have to do to get it in the butt thats all I ever wanted from you. Why, Ace? Why? I clean my asshole every night hoping and wishing and it never happens.
Bitches be Crazy.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ஜ۩۩ஜ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
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