wahwah, on gigging in the UAE:
It was refreshing to see Australians abroad, sober. I almost didn't recognise them.
Funkfingers, in response to some highy questionable spam:
When this forum talks about getting wood, we're usually thinking of flamed maple.
Mike Hastings, 14th Earl of Loudoun:
I reckon I might send Lizzie a bill for back rent. The old girl's family have been living in my bloody castle for the last 500 years.
A classic, for sure! Though, I wasn't a real big fan of when the went to the Nacho Cheesier. I liked the nacho cheese just fine. I'm also a Cool Ranch fan... have been for years. Perfect with a glass of milk.
The only other flavor I've cared for was the Smokin' Cheddar BBQ. Those were awesome, but apparently not enough people thought so, and the flavor is no longer made.
Duncan Pickups in currently in use: '59 (rewound to PATB-3)/'59, Custom 5/AP2H, Tapped QP set for Tele, Duncan Distortion, SP90-1/SP90-2
I remember the original nacho cheese flavor not being the same orangy/cheesey powder blasted product we have eaten for twenty years plus. The original nacho cheese Doritos were not near as loaded with flavor.
I actualy went on a school tour of the Frito Lay factory in Ontario, California about 1974, because one of the dads of a student got it arranged. I got to feel a sample of the corn meal, saw the extruded sheets of corn dough before they were cut into triangles, saw the Funion machine extrude three different sizes of rings, saw the continuous horizontal ovens, saw the Dorito seasoning machine, saw the rapid cellophane bagging operation of individual bags. I LOVED THAT FEILD TRIP!