Lunch Report for Tuesday, October 25th (on time)

[Sean Clavin]

Today's lunch:

Pasta with homemade sauce:
My famous (in my house) sauce ingredients: 2 lrg cans of Hunt's tomato sauce, 2 sm cans of Hunt's tomato paste, 2 lbs of Johnsonville mild or hot Italian sausage, 1/4 cup DRY red wine, sage, celery seed, basil, minced garlic, fresh rosemary and thyme. Brown the meat with the garlic and olive oil then throw everything into the crockpot to cook for a few hours. Good eating, especially the next day or two!!

G&L topic: Body Styles, True and Tested or Old and Outdated?

I had a young man that was taking lessons from me a few years ago that was very interested in my ASAT. He wanted to know if they made any other body styles besides the "Old Fashion" one that I had. He said he loved the way it sounded and played, but didn't they make a more modern body style. So, my question today is....Would you like to see a more modern body style option from G&L or do love the classics? I myself think if it's not broken, don't fix it!

Non G&L topic: Cooking...

Who here loves to cook? Back in the early eighties I was part owner in a family owned Italian restaurant / deli where I learned to cook and it has served me well over the years (pun intended). Please share your favorite recipes or cooking techniques, I'd love to hear them!

[stagecoach]

I personally like the look of the old style. The curves appeal to me. The more modern look is stark and straight.

Cooking - I do a little bit. My job is a cooked breakfast on Sunday mornings and the odd meal during the week. It is more out of necessity than wanting to cook. Don't get me wrong, I do like to cook every now and then, but every day becomes an unwanted chore that needs to be done, even if you are very tired after a days work

[blargfromouterspace]

Hi Sean. Good to see you here, I thought you may have run off....

I'm keen on traditional body shapes. I guess you could call the SC-2 traditional too as it references the Mustang/Jaguar shapes of the '60s.

I cook all the time, I do practically all of the cooking in our house because I enjoy it. There's no point cooking if you don't enjoy it - it wont be any good. I love a basic tomato and sausage sauce like the one you shared - when I make that I give the spaghetti a liberal coating in olive oil before adding the sauce. Even better is when it's with meatballs. Our family secret is to put a spoonful or so of oyster sauce in the meat before you cook it. When you grill them it caramelizes a bit and makes them incredibly tasty.

[Sean Clavin]

I'll have to try the oyster sauce next time....I just won't tell the family, they might not understand

[jwebsmall]

I've never cared for the ASAT body shape. But I keep coming back to it because of its tone.
The same pickups in an ASAT don't sound the same as the Legacy body for example.

I know the rule that says 60% of a guitar's tone is determined by pickups, 30% by
body (wood?) and 10% neck.

But there is something about the ASAT body that colors the tone of the type of wood
and the pickups. Obviously the bridge changes the tone somewhat but even with
humbuckers and a saddle lock bridge you still get an ASAT body flavored tone somehow.

There's a difference in the snap of a bolt on verses as set neck also. I never found
a neck through guitar that I've liked the sound of for example.

But besides tone and visual appearance of the body, when you strap on a guitar
the ergonomics give each guitar design a different attitude. Many things shape
the attitude of a guitar of course but body shape and size most definitely have
an impact.

[KenC]

In my opinion the evolution of guitar bodies ended with the original SC series in 1982. From there it's been downhill for the most part. Well...except for the X-body Interceptors, but I can see them as an update on the Fender Swinger, an obscure model from the late '60s that has George and Leo's fingerprints all over it:



Add twenty years and big hair, then compare it to:



I really, really, really want to find a Fender Swinger at some point...

Cooking:
I do a very similar meat sauce for pasta - it must be coded into male DNA and become active once we're too old for pizza and a six-pack to be a perfect dinner. I also like to throw together a basic puttanesca sauce (pretty much just anchovies and garlic sauteed in olive oil, with capers, olives and diced tomatoes thrown in at the end). My other favorite is a creation of my wife's: saute garlic in olive oil, stir in a can of white beans, and then add olives, sun dried tomatoes, and all of the meat pulled from a rotisserie chicken. It's even better the next day, hot or cold.

My wife loves to cook and micromanages anything I try to do in the kitchen, so my contribution is usually grilling meat. The cheaper red meats (including burgers and most grilled steaks) are usually rubbed with Worcestershire Sauce and seasoned salt before they go on, lamb and some beef get an olive oil and garlic marinade, and pork or chicken could get any number of rubs or marinades.

Ken

[KenC]

Jamie,

If you're still reading this thread, I would love to hear more about the coconut rice you mentioned yesterday. That sounds delicious. I have the impression that you probably have a lot more flavorful cuisine over on your side of the world.

Ken

[darwinohm]

Sean, there is no such a thing as an outdated body in my opinion. Someone out there will like it. Some are better than others but I find that things that I may not like initially will grow on me. For example, show me a Red guitar and I will drool. Fullerton Red has grown on me and I am now insulted when Ginny calls it Tomato Red. I was not a T body guy, loved the S body and now I find that I gravitate to the T types every time. The SC-2 has really had me thinking as it fits me very well and is lighter. Bottom line, in guitars almost anything will go. BTW, I got rid of my V body and will not be replacing it!

Kenc, you have been coming up with some pretty snazzy stuff here recently!-- Darwin

[KenC]

Thanks!

[blargfromouterspace]

If you're still reading this thread, I would love to hear more about the coconut rice you mentioned yesterday. That sounds delicious. I have the impression that you probably have a lot more flavorful cuisine over on your side of the world

Ken - Coconut rice is fantastic. Get a can of coconut milk and tip it into a sauce pan. Add a full can of water, a cup of Arborio rice (short grain risotto style) and cook it slowly for about 30 minutes. Make sure to stir it to stop it burning and keep it topped up with water if it gets too dry. Add sugar/honey/banana/treacle etc and enjoy.

We do have a lot of great food in Melbourne, and a lot of really bad stuff too. There's also no real local cuisine, which is something I love about everywhere else in the world - even in the US you have your regional specialties.

[Michael-GnL-Michael]

First, you confused me with two LRs. When I saw this I thought it was for Wednesday and that it must have been posted after midnight late Tuesday early Wednesday your time. ....ya ya ya who cares?


Body Styles:

The "old fashioned" comment by this kid just reflects youthful ignorance.

There are the original main players like Fender, Gibson, Gretch, etc. and there are the modern like the Ibanez, PRS, Wolfgang, etc. An "update" to the original main players doesn't fit as there are many variations that are not formally "updates" but contemporary versions by other builders. There is no need for a formal "update" when there are already so many modernized / personalized builds available. It is moot territory.


Cooking:

I like to cook. I like the aroma of food in the kitchen and home. I like to eat.

Depending on the season and weather I will go through periods where I cook a lot then do very minimalist cooking.

I make very good cheesecake, bagels, banana bread and fudge brownies using recipes I refined after many attempts.

Speaking of coconut rice I make rice with maple syrup, cream, cinnamon and butter. I love rice. I will be trying out that coconut rice.

Everything else is something like what a lot of people use.

[Sean Clavin]

Sean, there is no such a thing as an outdated body in my opinion. Someone out there will like it. Some are better than others but I find that things that I may not like initially will grow on me. For example, show me a Red guitar and I will drool. Fullerton Red has grown on me and I am now insulted when Ginny calls it Tomato Red. I was not a T body guy, loved the S body and now I find that I gravitate to the T types every time. The SC-2 has really had me thinking as it fits me very well and is lighter. Bottom line, in guitars almost anything will go. BTW, I got rid of my V body and will not be replacing it!

Kenc, you have been coming up with some pretty snazzy stuff here recently!-- Darwin

I was the same with the T body styles for years, but I have really gotten to where I can't play a gig without at least one sitting on stage.