strats for me. my mim is pretty alright. but this strat, even though the road worn stuff is goofy, was seriously like sex to play:

[IMG]http://www.elderly.com/vintage/items/images/30U/30U-16770_front.jpg[/IMG]

Listening to a song from Steven Wilson's upcoming solo album, it's ridiculously fantastic.

how come?

[QUOTE=fingers mccoy;18585689]how come?[/QUOTE]

How come it's fantastic? It being Steven Wilson pretty much automatically confirms its awesomeness but while it's definitely a "Steven Wilson song" it doesn't sound like anything he's done before. It sounds like someone jazzed all over it. I have no idea how a guy who's written so many songs manages to keep writing new ones that are just as interesting as all the others.

Is it just me or does every one seem to prefer one guitar over another when they're working on something? I recently noticed I only really write on my RG1570 and my Acoustic. Strange enough they also happen to both be blue.

[QUOTE=Left Face Down;18587254]Is it just me or does every one seem to prefer one guitar over another when they're working on something? I recently noticed I only really write on my RG1570 and my Acoustic. Strange enough they also happen to both be blue.[/QUOTE]


hmm...i'll chop and change but i do find that i get inspiration from each one just by picking it up if i've not played it for a while.

[QUOTE=Left Face Down;18587254]Is it just me or does every one seem to prefer one guitar over another when they're working on something? I recently noticed I only really write on my RG1570 and my Acoustic. Strange enough they also happen to both be blue.[/QUOTE]

it can be any guitar for me. each guitar/amp sounds different and i'll fuck around with the gear's own sound and come up with something (if the weather is right). my friend has this really shitty old nylon string clunker, but its fun as fuck to play and i ended up working on some new stuff. i find its harder to write new stuff on the same gear.

sup

i should eat but can't be arsed making anything and can't be arsed going to the chippy.

gah, energy reserves low captain.

oh lodddd

hai, just back from a trip to malaga and then barca i havnt had a decent nights sleep in a week, but had a fantabalous time

fyi lod, im still alive

[QUOTE=guitarbaz;18591305]sup

i should eat but can't be arsed making anything and can't be arsed going to the chippy.

gah, energy reserves low captain.[/QUOTE]



what's a "chippy"?

I sold my shitty overseas made LTD flying V with a shitty floyd rose and shitty pickups towards a 97 american strat. Only paid ~$250 out of pocket, pretty stoked. who plays metal anymore right

[QUOTE=R.L.;18593678]what's a "chippy"?[/QUOTE]
a 'fish bar'

[QUOTE=fingers mccoy;18593956]a 'fish bar'[/QUOTE]


indeed, home of the "fish supper"

:naughty:

[QUOTE=guitarbaz;18594602]indeed, home of the "fish supper"

:naughty:[/QUOTE]

Not even hungry, and I could go for a fish supper. Salt and sauce.

i just had some beef olives and tricked out mac n cheese.

beef olives are the shit. i may buy some tomorrow.

Basically, the secret to a good Bolognese is to use a base of sweated/sautéed vegetables, add heavily browned meat and enough liquid to fully cover everything, then reduce down until there is very little free flowing liquid remaining. What you get is really tender meat, sweetness from all the caramelisation and this golden oil that sticks really well to the pasta and has a really concentrated flavour.

I’m gonna put in a recipe for a really tricked out Bolognese and you can adjust it to fit whatever you have remaining because that’s really what you should be doing, just using the cheap/available stuff.

For the soffrito:
1 white onion
1 carrot
2-3 sticks of celery
2 cloves of garlic
a couple of anchovies
some pancetta

Finely dice everything. Put a heavy-bottomed, decent sized saucepan over a moderate to high heat, then add a good amount of olive oil and butter. When the butter has melted and is starting to brown, put in the anchovies, pancetta and garlic, and break them up with a wooden spoon until the garlic has gone golden brown. Then add the vegetables, reduce the heat to a moderate low and stir to get everything covered with the fat.

While the vegetables are sweating down, start with the meat. What you want is plenty of beef, but adding pork is good as long as it’s not more than a third as much of the beef – that would change the character of the Bolognese and you’d want to add different herbs/ seasoning in that case.
400g oxtail, diced (or just brown it whole and throw it in with the liquid later)

600g lean minced beef
300g pork shoulder, diced
half a bottle of red wine, something full-bodied like syrah/shiraz or merlot is good. Or you could use white to deglaze if you have that available, which is possibly more suitable if you’re using a lot of pork.

Get a heavy, preferably cast-iron pan and put it on a really high heat. When it starts to smoke, add an oil with a high smoking point (groundnut or rapeseed or vegetable), wait a couple of minutes, then add about a fistful of meat to the pan and break it up with a wooden spoon into an even, shallow layer. If there is an excessive amount of water leaching from the meat, drain it off – you could drain it into the vegetables if you don’t want to waste it. Get the meat as brown as you can, turning as much as is required (it wants to get really, really dark – the beef should look like twiglets), then add to the vegetables. Pour in a small glassful of red wine, slosh it about then scrape the crap out of the bottom of the pan as hard as you can. Let the wine evaporate to about half the original amount then add it to the vegetables. Repeat this process until all the meat is in with the vegetables.

At this point what i do is pour in about a litre of water and a litre of milk. I add the rind of a slab of parmesan and a square of lemon peel scored in a crisscross pattern. Separately, I slice 2-3 white onions very finely, then add them to the pan i used to brown the meat with a fair bit of olive oil, a generous pinch of bicarb and another of salt, and 2 bits of star anise. I put the onions over a moderately high heat and stir periodically until they’re very brown and sweet. Then i take out the star anise and throw it away, add some red wine to the onions and chuck them in with the meat and vegetables.

Simmer the Bolognese for as many hours as you can afford. Heston Blumenthal recommends six on a very low heat. I usually do it for at least an hour, on a moderate heat. Whatever you do, don’t cover it. All these famous Italian sauces taste the way they do because of one major thing – evaporation. You want the flavours to intensify as it cooks, and you want it to be a low enough temperature inside the pot to maintain all the volatile aromatic compounds, as well as avoid toughening the meat.

After about half the cooking time, you want to add the tomatoes. Honestly for this I think one or two cans of chopped tomatoes is absolutely fine. If you do use fresh tomatoes what you want to do is sort of make them into a compote – remove the skins and seeds, then reduce them with thyme and a bay leaf or two over a moderate to high heat, until they’re broken down and sort of jammy. Either way, you don’t want too many of them and you want to add them about halfway through cooking.

When you add the tomatoes, add as much as you like of Tabasco, Worcestershire sauce, thai fish sauce (nam pla), maybe some red wine or sherry vinegar (not too much), maybe some marmite, and any other aromatic or piquant ingredients you want to flavour the sauce. Don’t go overboard with spices because this is a very strongly flavoured sauce and if you introduce too many spices it kind of loses its character, just tastes of brown. Like meat flavour kool aid or something.

Let it reduce until it doesn’t really have a ‘surface’ any more but is just a big sweaty pile of meat. Then turn the heat off, finely chop some parsley, tarragon and celery leaves, (i like loads of herbs in there) and stir them in just as you’re about to serve it. Season with salt and pepper if you want (it probably won’t need any).

Stick it on some tagliatelle or spaghetti.

Make a fuckton and you can use it tons of stuff. Make arancini with it (deep fried stuffed balls of rice). It actually gets better after a couple of days in the fridge and there’s no risk to reheating it. Fucking can the stuff, i don’t give a fuck.

ur rite

Alrighty, fingers. Saving to text file.

[img]http://ecx.images-amazon.com/images/I/61GwTyFvnSL._SL160_AA160_.jpg[/img]

anyone use these lil fellas

[url]http://www.graphtech.com/product-339-2[/url]

saddles are shot on my merry old strat and instead of geting a whole new trem one of these fellas may do

Who wants to see a video of some mongrel nearly kill himself?
[url]http://vimeo.com/26788405[/url]

Seems like a lucky escape.

What a douche.

i'd feel pretty pumped and probably quit then and there

What the fuck up Lod?

drunk... bout it... got a crate of out of date innis and gunn beer..... fucking amazing.... over 3 quid a bottle each but out of date its 12 for 12!!!!#



yeeeeeeeeeeeeeeeeeah

drunkal is here

cracking out the strat, gonna learn cannon in drop D

[QUOTE=fingers mccoy;18598256]cracking out the strat, gonna learn cannon in drop D[/QUOTE]

you have a strat?

[IMG]http://i25.photobucket.com/albums/c94/fingersmccoy/2011-07-3112-56-18076.jpg[/IMG]
[IMG]http://i25.photobucket.com/albums/c94/fingersmccoy/2011-07-3112-56-32394.jpg[/IMG]
[IMG]http://i25.photobucket.com/albums/c94/fingersmccoy/2011-07-3112-56-38960.jpg[/IMG]

That's a great looking guitar.