Re: [bomp] What do you guys think of this?

[Molecules <molecularpress@xxxxxxxxxxxxx>]

I also have some advice to ask

I play 3 different keyboards on stage and I am trying to find a good 
amp that could work for all 3 - right now I just use DIs

My problem is that they are very different - I  play a Teischord (combo 
organ), Crumar performer and a little Casio.

Soon to be added to the collection is a Vox Jaguar

Any suggestion on the kind of amp???

I had a small SWR bass amp for a while but it just wasn't working out

thanks!!

Guylaine from Molecules


On Jan 18, 2007, at 10:53 AM, Molecules wrote:

>
> i like the magic brownies recipe
>
>
>
> On Jan 18, 2007, at 9:55 AM, Michael Baker wrote:
>
>>
>>>  Now that I've noticed the difference, I prefer to capture at 
>>> 24bits/96kHz and then cook the digital capture down to CD format (16 
>>> bit/44.1kHz).
>> a..
>>
>> a.. GASPO'S ZAUBER CUCHLIS (MAGIC BROWNIES)
>>
>> Ok, I normally use hash (that's the most available), but you could 
>> just substitute grass by grinding it up real fine (use a pepper 
>> grinder, and you can get rid of those stems too, but they have a 
>> harder taste).
>>
>> Rules:
>> Warn your guests to wait one hour after the first brownie until they 
>> have a second one. The buzz from eating is different than smoking it, 
>> and even the heaviest smokers may have a hard time recognizing the 
>> effects at first.
>>
>> Ingredients:
>>
>> 200g butter (margarine won't work)
>> 200g unsweetened chocolate
>> 250g sugar
>> 4 eggs
>> 200g flour
>> splash vanilla extract
>> 100g dark chocolate (regular candy type)
>>
>> Directions:
>>
>>
>>  1.. over low heat, melt butter in saucepan.
>>  2.. once butter is just slightly bubbling, mix in ground up hash and 
>> stir for 5-10 minutes, taking the pan off the heat every now and then 
>> to keep the butter from steaming too much (the magic actually steams 
>> out too I think).
>>  3.. melt unsweetened chocolate into butter, stirring constantly.
>>  4.. when all chocolat is melted totally, splash a few drops of 
>> vanilla in. If you can hear the vanilla sink to the bottom and 
>> "sizzle", the the mix is hot enough. So, remove from heat. If it 
>> doesn't sizzle, then your low setting is low enough. I usually just 
>> turn off the heat, but leave the pan on the burner (for a ceramic 
>> stove).
>>  5.. stir in the sugar little by little (so it doesn't clump)
>>  6.. once all the sugar is mixed in, beat the eggs and mix them in.
>>  7.. add the flour (stir in first so it doesn't blow all around), and 
>> use an electric mixer on LOW (it's a waste to splash magic all over 
>> the kitchen) until the whole bit is smooth and there are no lumps or 
>> pockets of flour.
>>  8.. break dark chocolate into nickel size chunks, and stir in.
>>  9.. pour mix into shallow pan (2-3cm), and pop in medium heat oven 
>> for about 30-40min. NOTE: I never time the puppies, I just look at 
>> 'em and know. A toothpick will come out with just a little brown 
>> color when they are done.
>>
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>>
>>
> Guylaine VIVARAT-GOODICH
> CITY OF LIGHTS CITY OF ANGELS
> Associate Director
>
> Office: (818) 382 1789 ext 126
> Cell: (323) 899 7529
> Fax: (818) 382 1795
>
> www.colcoa.org
>
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