An experienced, knowledgeable Reuben sammich eater, I'm thinking these perfect meals framed by rye need some sort of variation. If you end up baking one of these babies I require royalties:
Who cares? A hierarchy of great guitarists -- one can't help to immerse himself in the greats when he finds hisself with the Country Gentleman he's always wanted -- is subjective, but what the hell:
-Wes Montgomery
-Tal Farlow
-Richard Lloyd
-Kenny Burrell
-Dave Gilmour
-Ted Dunbar
-Joe Morris
An upcoming feature addressing the genius of Wes Montgomery is in the infant works. And while we're on the topic, here's some others, some in the can, some gestating:
Warburton on EAI
Moné (who's he?) on the Oscars
Milazzo and the Once Festival
Taylor on Britn American Free Jazz
Nirav on some film thing
and so it goes.
Posted by al on February 12, 2004 8:34 AMDude, what is this? A Canticle for Leibowitz? Cats are out of the bag so to speak. Just hoping mine isn’t the scrawny flea-ridden alley sort. Nice rig by the way, what’d it set you back? And where the hell is Jimi in your pantheon? Or is that too obvious?
Posted by: derek at February 12, 2004 9:17 AMCongrats on your ax, bro.
Posted by: walto at February 12, 2004 10:12 AMIf you need some metonyms of disconnection to go with it, let me know.
Posted by: walto at February 12, 2004 10:13 AMAre you aware that California Pizza Kitchen already serves a Pastrami Reuben Pizza?
I think you may be a bit late for royalties.
Posted by: Dreamweasel at February 12, 2004 10:16 AM. . .never forget the day she (ES-175) came into my life.
Posted by: Michael Schaumann at February 12, 2004 11:03 AMWalt, thanks. I'm a child again.
California Who does what?? My lawyers drool over this type of thing.
>
you can cut yourself on those cutaways.
Posted by: al at February 12, 2004 11:12 AMGo easy on the metonyms Walt, you'll give yourself an ulcer :)
Posted by: dan at February 12, 2004 11:27 AMSchaumann, you got 13's on that bitch?
Posted by: al at February 12, 2004 11:28 AM14-18-27-39-49-59
Posted by: Michael Schaumann at February 12, 2004 11:48 AMChrist! Oh yeah, you're like 7 feet tall or something.
Posted by: al at February 12, 2004 11:55 AM. . .a slow 6'7" w/good passing skills. If you want to try those out let me know, I get them from a bloke in Chicago and have to put an order in somewhat soon.
Posted by: Michael Schaumann at February 12, 2004 12:07 PM
Thanks for the offer, but I like to fret the strings when I play ;)
Actually, those might be cool to string up on my Talman for some slide playing, if the nut will hold those low strings. What does your boy charge?
Posted by: al(ph) at February 12, 2004 12:14 PM. . .not much more than standard, say, D'Addario flatwound prices. Without question tell someone you trust what you're going to do and have him/her look at the nut and truss (i.e., if you're not so technically inclined yourself, as I am assuredly not on that end of things).
Posted by: Michael Schaumann at February 12, 2004 12:26 PMDamn, all this shop talk is making me dizzy :)
Posted by: derek at February 12, 2004 12:29 PMyou americans call every kind of cheese with holes "swiss cheese".
Posted by: tomas at February 12, 2004 12:52 PMLike there's more than one type of swiss cheese, Korber. Pfft.
It has occurred to me that the recipe above might leave the baker with one hell of a yummy reuben pizza, albeit with a big lump of sauerkraut in the middle under the cheese, and therefore with a food item representative of a Northwestern New Mexico geoscape. For this I apologize. Spread the kraut.
Posted by: al at February 12, 2004 1:12 PMThe sandwich is fine, but the pizza sounds icky. All that sauerkraut . . .
Schaumann, 59s?? Damn, Jim, those are heavy. You're like Dick Dale or something.
Posted by: Jason at February 12, 2004 2:41 PM6'7"?! Are you related to Galbraith or something?
Posted by: walto at February 12, 2004 3:08 PM"Warburton on EAI"
So I guess asking Jon to define recently EAI was research?
Posted by: mwanji at February 13, 2004 4:06 AMYeah, look what it got him though. Even a Philistine like me is aware of what the acronym stands for ;)
Posted by: derek at February 13, 2004 5:43 AM"Yeah, look what it got him though. Even a Philistine like me is aware of what the acronym stands for ;)"
most people here know more about eai than Swiss chees.
Posted by: uli at February 13, 2004 8:17 AMYou don't have California Pizza Kitchen out there? They're actually pretty good. See enclosed link for details... you'll need to scroll down for the Pastrami Reuben pizza.
http://www.cpk.com/menu/pizza.cfm
Posted by: Dreamweasel at February 13, 2004 10:50 AMyeah, ok! I actually ate there last time I was in Anaheim. Had the California Club pizza and it was quite good. I didn't notice at the time that they had pilfered my creation.
Posted by: al at February 13, 2004 11:08 AM.................................................. © 2003 - 2006 bagatellen ..................................................
