Mon May 03, 2010 8:08 am
Mon May 03, 2010 8:37 am
Muleya wrote:Today’s question: What kind of finishes do you like on guitars.
Muleya wrote:The one big exception here is that if I ever got an ASAT, I think I’d have to have one with a Butterscotch finish!
Muleya wrote:G&L Content: Do you wish G&L Guitars were as popular as say Fender or Gibson? Or do you think G&L Guitars are one of the best kept secrets in the guitar world and would just as soon keep it that way?
Mon May 03, 2010 11:54 am
Mon May 03, 2010 12:14 pm
Mon May 03, 2010 12:23 pm
Today’s question: What kind of finishes do you like on guitars.
G&L Content: Do you wish G&L Guitars were as popular as say Fender or Gibson? Or do you think G&L Guitars are one of the best kept secrets in the guitar world and would just as soon keep it that way?
Mon May 03, 2010 1:48 pm
Mon May 03, 2010 1:58 pm
Mon May 03, 2010 6:48 pm
Muleya wrote:Today’s question: What kind of finishes do you like on guitars.
Muleya wrote:G&L Content: Do you wish G&L Guitars were as popular as say Fender or Gibson? Or do you think G&L Guitars are one of the best kept secrets in the guitar world and would just as soon keep it that way?
Mon May 03, 2010 7:05 pm
Mon May 03, 2010 8:21 pm
Mon May 03, 2010 10:02 pm
(I grew up in central Kansas).
Lunch today will be a couple slices of left over pizza
Today’s question: What kind of finishes do you like on guitars.
G&L Content: Do you wish G&L Guitars were as popular as say Fender or Gibson?
Tue May 04, 2010 6:33 am
I also grew up in central Kansas, north of Wichita in Newton, Ks. Now living in Northern California in the Sierras between Sacramento and Lake Tahoe.
We have also been perfecting the perfect pizza. Sounds similar to your own, only I usually have to sneak in some sweet Italian sausage. We luckily usually have enough home-grown tomatoes to can enough sauce for the year. I think the biggest break through we have experienced was prepping the pizza on parchment paper, and removing the paper from the oven after about 3 minutes. Prior to that, the transport of the pizza was always an iffy proposition.
Tue May 04, 2010 7:47 am
went to college in the thriving metropolis of North Newton (Bethel College)!
we discovered parchment paper a couple years back, too...though we leave the pizza on it the whole time. What's your reasoning for removing it?
Tue May 04, 2010 8:08 am
I spent my freshman year of college at Bethel, 1979-80.
I remove it to allow the pizza contact with the stone, have never left it on the parchment so I don't know that it makes any difference. I am able to reuse the parchment about 10 times before it wears out though.
I know, huh? Suddenly that pizza joint across the parking lot is looking more enticing than my country-fried steak!!Your list of toppings is making me hungry