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Guitar chord forum - chordie → Posts by Doug_Smith
Pick? What's that?
Isn't that WHY the Lord made Fingernails?!?
Just for the record... I'm with Badeye, paper plates are great and make starting those damp-wood campfires a whole bunch easier.
But then again if it would get me out of dish duty, I might just have to consider flatpickin'.
Take Care;
Doug
Just an update.... Been there and was disappointed to find that this Winter was a bit dry and without enough snowfall to keep the water depth up. Scouted around a bit and it seems that the "caretakers" (Beaver) have either been run off or been trapped out.... hence nobody controlling the level of the water anymore. Erosion on the dam lowered the depth over 5 feet, and populations of all aquatic life appears to have suffered. There are still fish worth going after, but we didn't take a boat, so getting to much of the water was a chore of trudging through marsh and mud. The birds were catching more than we were, so no "keepers" landed this trip.
Wound up at the Beach watching the sunset on the Pacific to end the day, which was nice and not overly cold or hot.... one of the few relatively calm nice days the Oregon Coast gets every year.
Marked a bunch of good holes on a couple of rivers on our map for a little later this Spring when the waterways open up to fishing, lakes are open year-round but we have to wait for May 22 for the rivers to open. Good runs of Salmon are anticipated, but no Chinook Salmon are allowed to be taken on most waterways. Silvers & Steelhead will just have to do, with the odd Rainbow this year. Time to tie up a few flies before they are needed!
Take Care & Good Fishin'!
Doug
Congrats Amy on your new powers! Kudos to Roger for recommending you, I for another am pleased that you have accepted.
Have you noticed that there are few postings from the "gentler sex" on Chordie? I'm thinking that there are a whole bunch of members lurking out there that we just haven't heard from because this forum "seems" like a "fraternal" organization....
Perhaps some of the ladies out there will be inspired to participate more with someone to serve as advocate for equality (so-to-speak).
Always enjoying your input,
Thanks & Take Care;
Doug
Adios Amigo,
Take Care and keep in touch, your contributions will be missed around these parts but we wish you well in your current endeavors.
Doug
Hey Top, I got one that you could do.... and doesn't even require an oven! How about a Peanut Butter Pie?
This one will knock you off your diet, but yesterday was my oldest boy's birthday and I asked him what kind of cake he wanted, as I usually bake and decorate something special for the kids. He requested a Peanut Butter Pie, and this is the recipe I have for this easy confection:
1 9" deep dish prepared graham cracker crust (I use Oreo cookies! crushed with the filling removed and mixed with the melted butter)
1 1/2 Cups Peanut Butter (creamy or crunchy your choice)
1 Cup Powdered Sugar
1 8oz package softened cream cheese
1 8 oz tub of non-dairy whipped topping (straight from the freezer)
Mix everything together in a bowl except the whipped topping until well blended. Add the topping cut into manageable chunks and beat well with an electric mixer until uniform. Trowel into the prepared crust and refrigerate for at least 4 hours. Serves 8 easily!
Drizzle on a little chocolate ice cream topping if you want to.... tastes like a "Reece's". NOT for those sensitive to peanuts!
Enjoy;
Doug
Hi MKM,
Got it! I think what you are looking for is that New York Style recipe for sure! Everything you have so far is really close to the NY recipe I have hanging around... only difference is real vanilla (like from a bean, with the seeds) and the cheese to egg ratio is a bit off. Generally you would use only one egg per 8oz of cream cheese. Try 2more packs of "Philly" and substitute powdered sugar for the granulated bumped up by 1/4 cup to adjust for the volume change. The corn starch in the powdered sugar will change the way everything creams together and should get you a bit more loft while binding everything together for a slightly "drier" result.
Beat it to death! Like frosting, the more the better.... final mix should be fairly stiff about like decorator icing. Almost needs to be "pressed" into the crust with a spatch and manipulated like icing a layer cake. It will melt and level out while in the oven so it doesn't have to be really "pretty". The only other thing I would do is drop the temp 25 degrees and add 10 minutes to the time to make up for the cooler temp. The eggs tend to puff up and get sponge-like if cooked too fast, which is why most custards and things like Flan are baked in a fairly cool oven around 300 or lower, or in a water bath.
Hope that is helpful.
Have Fun;
Doug
Later this week I'm taking a friend up to Klikitat Lake in the Coast Range to scope out the Native Cut-throat Population. He's never even heard of the place as it is not on ANY map... the Beaver built the lake up in a little canyon and trapped a few hundred Trout about twenty years ago.
Great fishing and NO competition excepting for the Raptors! Flies are best, something on a #22 or 24 hook and you have to be on top your game to get around all the snags and set on the wiley fish.... tried eggs and powerbait but they sneak right up on ya, clean the hook without even twitching the line. Lots of fun and if all goes well, it is possible to limit out in 30 minutes. Good place to set up camp and get a little float tube action.
Take Care;
Doug
Hi MKM,
No!!! Well maybe you could bake it in a bath.... but only a cheesecake. Anything with a pastry crust needs to heat rapidly so that the steam coming out of the pastry drives any moisture from the filling out of the crust so it is flaky. It took me over three years and countless variations to come up with my version of cheesecake.... hence the secrecy. I may have goofed and e-mailed it to Old Doll a year ago before I came up with the final "diet" version. I bake in a convection/microwave for a mere 1/2 hour at a lower temp than I would in a conventional oven and let the radio waves work their magic to get the center done without turning the eggs into a Souflee. Were you having difficulty with the finished texture? or? Drop me a line with more info & I might be able to suggest something. Those folks made a reasonable offer at $30K, but balked when I countered with that and 5% of the gross sales..... I'm thinking they decided to "reverse engineer" it instead, the greedy so-n-sos!
Sorry, Love to cook and naturally eat the results, but I'm one of those..... you know the type.... six foot and just under 160 forever no matter what goes in. Janet on the other hand just sees me grab the flour bin, and feels her jeans getting tighter!
Happy Cooking!
Doug
AAaahhh Lena I do have sympathy! Although I've not had to deal with a weight control issue myself... my Gem has constant tirades for me and my culinary capacity. Yes I do cook and well!
I've put together a Chocolate Cheesecake Recipe that is to die for.... AND whittled the calories down to about 200 a slice, cut the fats by 2/3, and it is very edible. Sadly I cannot share it at this time as I have had an offer from a commercial entity to purchase it for distribution through their food system. If their offer was a little better.... I'd deliver a slice or two to you personally! At the moment I must keep the formula close until this all gets sorted out.
I'll dig around in my notes and see if I can come up with something not too sinful that will fill the void in the interim.
Take Care;
Doug
Hi MKM, OK not apple pie.... although "pie" is not widely familiar to most of Europe. It likely originated somewhere in the UK!
But for something typically American and Southern, how about Pecan Pie? All the ingredients should be readily available most everywhere (with the possible exception of the Pecans) and Walnuts could be a suitable substitute for the Pecans in regions where the former are not available or economical, Almonds would do nicely as well.
The recipe I use is as follows:
1 9" uncooked pie crust (your favorite recipe or pre-made)
preheat oven to 350 F
1 Cup dark Corn Syrup, or 1cup light with 1 Tbsp of Molasses added.
3 eggs
1 Cup Sugar
2 Tbsp melted butter
1 Tsp Vanilla
1 1/2 Cups Nut meats halved or chopped (your preference)
Mix first 5 ingredients well in a bowl of sufficient capacity, add nuts and mix well. Empty contents into the shell and bake 60-70 minutes until cooked through. Interior temp should be 200F. Basically this is a custard so judge your cooking time accordingly. I usually start with the oven at 400 and turn down to 325 upon putting the pie(s) inside. The higher initial temperature helps prevent the crust from getting soggy on the bottom.
Caution! This is a diet buster for sure... but you should make two, because one is never enough!
Enjoy & Take Care;
Doug
Thank You for that Old Doll!
While I was there I also listened to a couple other clips, and then had to revisit Dara O'Briain for a bit.... All entertaining and bringing back memories. I listened to many variations of "English" English (as opposed to "American" English) in my early schooling abroad, and the accents come back to me very quickly. I said something to my dog and she growled at me. Must be time to break out an old John Wayne western and get back to myself before I get bitten.
Thanks Again & Take Care;
Doug
Well, all I can say is.... if you're flat picking, try Travis style, if you are finger picking, try flat picking, if you have been into Blues, try Country, if you're into Rock, try Jazz.....
I guess what I'm driving at is maybe the only reason you think it all sounds the same is because it is.... explore different genres, and styles, step out of your comfort zone and you'll be amazed what is out there waiting for you to "discover" it. Music is so varied, it is hard to imagine running out of new material to conquer..... but I'd like to live long enough for that to happen to me!
Take Care;
Doug
Hey Mark, I can really relate to that one. My youngest has suffered since having his brains tossed by a soccer ball at age 8. We have to watch the "triggers" as well..... chocolate is one for sure, fresh baked wheat goods, and some spicy foods and seasonings.
One thing that seems to help bunches (other than prescription Zomig) is caffine along with Naproxin Sodium and the more common analgesics. He really loves Indian food with all the hot curries.... a sure fire way to get a real "banger". Haven't considered eggs though.... we'll pay attention to that as a potential contributor.
I think caffine works as a vasodialator and really reduces the pressure until the other stuff gets to work it's anti inflammatory magic. Two or Three Expressos should get you right.... but if not, you'll not sleep for a week!
Take Care;
Doug
Congratulations You Both on the newest addition to your "herd"!
Best Wishes from the Smiths, and assure you from having raised 3 boys ourselves, the bond between brothers is unbreakable.... so when they fight (and they will), stand back and they'll work it out just fine. They'll always have each other's backs and your's too.
Take Care;
Doug & Janet
Wa Alekum Salaam (Peace be with you as well) Doc.
But everyone will tell you it is a dry heat, that you get used to quickly..... yeah right! With all that ocean around it's a lot more like sitting in a sauna. It's been more than a few years since I was in that part of the world, and for some reason I don't recall the heat being unbearable. The people were great though, really had some good conversations over a hot cup of tea in the evenings.... with mint of course!
Enjoy your visit and be well.
Take Care;
Doug
This topic is just tearing me up with laughter!
Old Doll: It seems there are only 3 genes between man and pig... in these parts, I think it's Levi's, Lee, & Wrangler.
My kids shun pork on general principals "you probably shouldn't eat anything that you can share body parts with.".
The Talmud and Quoran both forbid eating pork except to avoid starvation.... but there's nothing like the smell of Bacon in the Morning! I'm surely headed for that "Special Hell".
Take Care;
Doug
Hi Roger,
Just a little assist here on the Buttermilk thing.... you can substitute milk with a couple of teaspoons of un-flavored yogurt mixed in to get that slightly acidic effect. The acid will react with the soda and act as a leavening agent, another reason for not working the dough too much as you will knock all the loft out of the mix. I use a wire whip as a pastry cutter and it works quickly and well in my kitchen.
Think Scones and you will be on the right track.... just not as sweet.
Take Care;
Doug
PS: My specialty is Baklava with Pistachios, Turkish style as I learned as a child.
Wayne is on the right track with his comment about background noise. The better the mic, the ambient noise gets caught as well.
I really can't record anything in the same room as my PC.... it's a big Antec tower with no less than 7 fans screaming away. I managed some nice little clips with my laptop with just one tiny cooler running.... not as good as in the studio, but passable. Another thing not to be overlooked is the quality of your cables, good shielding is essential for a clean signal to whatever you use to capture it, and as few connectors as is manageable.
You can go overbudget really quick, so it is a good thing to have a good idea of where you want to get to, and research everything first.
Good luck and good hunting;
Doug
Two Words.... Django Reinhart!
Yes sir a Belgian, and really humbles me to hear his music while keeping in mind that he only had full use of two fingers on his fretting hand.
Try a couple of his tunes and by the time you have them down, you'll be ready to try to figure out what to do with the other two.
Keep smiling Doc....
Take Care;
Doug
Hi David,
Take a shot at stewmac.com for tele parts. If nothing jumps out at you on their site, a phone call to their customer service will surely get you a recommendation. The staff there is very good and helpful, if they don't have it they will likely know where to refer you.
Take Care;
Doug
Hi Mike,
Don't know what you have done in the way of troubleshooting the problem, but I have a couple of Geeks in residence here that might be able to assist. You might drop me an e-mail and we'll put our heads together and see if we can nail it down a little tighter.
It might help to "ping" your router and then do the same to your ISP, and find out if there is a chokepoint in the hardware or connection. We've had some issues with Belkin drivers not being up to snuff, but updating seems to help in some cases. Have had pretty good luck with Netgear hardware though. Because you are running XP, you might have better luck allowing windows to handle your connection rather than the software that came with the router or your network card.
Keep in touch;
Doug
I'm still around Russell.... mostly. Just don't have Googletalk on much, as it turns out that having all these PCs on line all the time eats up the bandwidth, and not having some applications running frees up enough to make things run a little smoother. It might get better when Devon gets his Sun Server on the network, but for now at least I can get on Chordie. Nice to know that you are still writing music... keeps ya young!
Take Care;
Doug
Good thought Mike.... but I can assure you that she wouldn't use that name. When we "hitched" up she wasn't all that sure she'd keep me around, so she kept her other last name and just tacked mine on as an appendage. She's not too happy that I shared her trombone info with the world, "you didn't.... there are not that many lady trombone players out there.". To which my response was "maybe it's because not everybody has the lungs for it" (a thinly veiled compliment to an over forty mother of three) didn't get any points for that either.... go figure.
I'm with you Alvee. When "Dancing with the Self Absorbed" comes on, it's my cue to retire to the music room and work on my chops. Never could get the hang of dancing, was always the guy making the music, not swingin' to it.
Keep laughin', it's good for ya!
For a good chuckle, check out a fellow named Gabriel Iglasias on Youtube..... "Im not fat, I'm fluffy" funniest I've seen since Tommy Tiernan and suitable for most audiences (clean language).
Take Care;
Doug
Russell, there's nothing strange about your sense of humour....
In these trying times, humour is the key to the door of the Sanitarium.
Take Care;
Doug
I'm with ya Cam!
When that day comes, I'll be ready to sign and submit an affidavit to that effect in support of this Community. There are enough members to garner a pretty good sized lobbying effort and war chest if needed to keep the music alive and available to those who would like to have an opportunity to appreciate it.
I'm listening, and buying, and playing stuff, that five years ago I wouldn't waste my time listening to the demo tracks standing in the aisle of my local CD store. If it wasn't for Chordie and other sites like this, some bands and performers would fade into the ranks of "one hit wonders".
Thanks & Take Care;
Doug
Guitar chord forum - chordie → Posts by Doug_Smith
