Live Stoners Dr. Bubbles & Bushmasterar15's Food Network

[Dr.Bubbles]

Haha....I always tease my girl about starting a band. She doesn't really play any instruments, so I say you can play the Jugs and make the two tone jug sound like Emmett Otter. She hasn't seen it.

I have also suggested maybe playing the washboard...lol. I actually just got her a pretty sweet Jackson guitar to noodle around with. I just rewired and resoldered the whole thing last week and next it's going downstairs to get the rockstar neck treatment with some sanding, filing and polishing and then a fresh set of Elixir Nanoweb Strings along with a full setup. Should be pretty nice. It sounds fucking AMAZING. It has some real good tone. Can't wait to give it a real workout.

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Ozone69]

For a jug band, get her one of Justin Johnson's three string shovel guitars. :smoking:

 

[Dr.Bubbles]

That's too funny...speaking about simple guitars without all the fancy strings and frets, here is the original (that I know about anyway) easy guitar. It was made as a joke about modern 'Djent' metal.

All these dummies with their 9 and 10 string guitars, and they are all tuned WAY down a full octave (or more) below standard E tuning...and some guys just use the low strings only, stepping all over where a traditional bass guitar should sit.

So these guys made the 1 string Djentstick guitar with a .220" (normal is .046-.050") string tuned down two full octaves to E3 where your typical classic rock guitar power chord is E5. Think classic Metallica, Floyd, AC/DC, etc for the low E sound of a standard guitar. You've all heard it a zillion times. E5 is the first chord any fan of rock and metal should learn (it's easy too)





Here is my stable from left to right:

-2017 Jackson Dinky w/ Duncans
-2000 Schecter C-7 w/ Duncans
-1993 ESP Custom Shop KH-2 [HASHTAG]#2032[/HASHTAG] with EMG 81s and Schaller Floyd
-1992 Charvel 475 Deluxe (my first real guitar)
-1987 Harmony Strat Japan

I have a few more that aren't worth getting out because they are NOT cool, as well as a handful of acoustic guitars and a classical. I REALLY like guitar guys...I'm obsessed

THEY'RE called KAAAAHBS Joe's dad's stuff

 

[Mañ'O'Green]

I was investigating the make bacon recipes and it seems it is really only safe if you use Nitrates because you get the best results for bacon at 100°F cold smoke which will also grow botulism without the cure.

Yes I already have two Weber 22" kettles and discovered that snake briquette method which is interesting. I might take a run at it later this summer.

 

[Ozone69]

Went down the rabbit hole of lookin' up cheap DIY smokers on the web. Think this may be about the cheapest I've seen. Dunno that you could do much with it. But something like some cold smoked salmon or fish would probably work pretty well in it....

 

[Ozone69]

Mangos running two for a buck right now, so looking for more ways to use 'em. Better version of a mango salad tonight than the one the other day with the rice that ruined it. Fresh diced mango, fresh corn shaved off the cob, some orange and red bell pepper, a red jalapeno (called for chili pepper, but that was closest my grocer had), and dressing made up of fresh lime juice, zest, olive oil, and rice vinegar. Had it with some parmesan and garlic roasted broccoli and a freezer section honey chipotle crusted salmon, mmmmmmmmmmmmm

 

[Mike20132]

Haven't made this in awhile, which is weird because I used to make it once a month.

Good ol' Mac and Cheese, or at least my take on it.

What you'll need:

8 oz uncooked elbow macaroni (weigh it)
1/4 pound (one stick) unsalted butter
1/4 cup all purpose wheat flour
1/2 tsp fresh ground salt (I use that pink stuff with the extra trace minerals, but any salt works)
1/4 tsp fresh ground black pepper
1/4 tsp ground mustard seed
1/4 tsp Worcestershire sauce (I know it sounds weird. Trust me here)
8 oz shredded sharp cheddar (again, by weight)
1 oz shredded swiss (optional, but if you like swiss cheese, you'll want to add it. If you REALLY like swiss, make it 2 or 3 oz)
2 cups milk
1/2 cup heavy cream (optional, but you know you want to)
1/4 cup or so of plain panko or bread crumbs. I like the crunch of the panko.

Pre-heat oven to 350F.

If you want to add salt to the pasta water (you do), grind a bunch more than you'll need for the sauce ahead of time.

Put the milk and cream into the fridge until needed. You want it to be cold when adding to the sauce. Might as well stash the cheese away too, it'll be awhile before you need it.

Cook the pasta according to what it says on the box. Subtract one minute from the suggested cooking time. When its done, drain and rinse with cold water (to stop it from cooking). Drain it REALLY well.

To a 3 quart saucepan, drop in the butter, salt, pepper, mustard, and Worcestershire sauce. Cook over very low heat until butter is completely melted.

Turn heat up to medium low. With a whisk, mix in the flour and stir constantly until its starting to get bubbly and is nice and smooth.

Remove from heat. Stirring constantly, add the milk/cream mixture and return to heat. You want to bring this to a boil and boil it for a minute. Stir constantly the whole time.

Remove from heat and add the cheese. Stir until cheese is melted and well integrated with the sauce. Carefully stir in the cooked pasta until it's well mixed with the sauce.

Pour into an un-greased 2 quart casserole. Cover with panko or bread crumbs.

Bake uncovered for 30 to 35 minutes, or until it gets a little bubbly.

Man, this was good.

Enjoy!

 

[SparkyRU12]

Haven't made this in awhile, which is weird because I used to make it once a month.

Good ol' Mac and Cheese, or at least my take on it.

What you'll need:

8 oz uncooked elbow macaroni (weigh it)
1/4 pound (one stick) unsalted butter
1/4 cup all purpose wheat flour
1/2 tsp fresh ground salt (I use that pink stuff with the extra trace minerals, but any salt works)
1/4 tsp fresh ground black pepper
1/4 tsp ground mustard seed
1/4 tsp Worcestershire sauce (I know it sounds weird. Trust me here)
8 oz shredded sharp cheddar (again, by weight)
1 oz shredded swiss (optional, but if you like swiss cheese, you'll want to add it. If you REALLY like swiss, make it 2 or 3 oz)
2 cups milk
1/2 cup heavy cream (optional, but you know you want to)
1/4 cup or so of plain panko or bread crumbs. I like the crunch of the panko.

View attachment 1063704

Pre-heat oven to 350F.

If you want to add salt to the pasta water (you do), grind a bunch more than you'll need for the sauce ahead of time.

Put the milk and cream into the fridge until needed. You want it to be cold when adding to the sauce. Might as well stash the cheese away too, it'll be awhile before you need it.

Cook the pasta according to what it says on the box. Subtract one minute from the suggested cooking time. When its done, drain and rinse with cold water (to stop it from cooking). Drain it REALLY well.

To a 3 quart saucepan, drop in the butter, salt, pepper, mustard, and Worcestershire sauce. Cook over very low heat until butter is completely melted.

Turn heat up to medium low. With a whisk, mix in the flour and stir constantly until its starting to get bubbly and is nice and smooth.

Remove from heat. Stirring constantly, add the milk/cream mixture and return to heat. You want to bring this to a boil and boil it for a minute. Stir constantly the whole time.

Add in the cheese and turn off the heat. Stir until cheese is melted and well integrated with the sauce. Carefully stir in the cooked pasta until it's well mixed with the sauce.

Pour into an un-greased 2 quart casserole. Cover with panko or bread crumbs.

View attachment 1063711

Bake uncovered for 30 to 35 minutes, or until it gets a little bubbly.

View attachment 1063713

Man, this was good.

View attachment 1063712

Enjoy!

Dude!! What did you just do to me!!! RU kidding! That looks scrumptious

 

[Mike20132]

Dude!! What did you just do to me!!! RU kidding! That looks scrumptious

It makes a mess of pots and pans, but man it's so worth it.

 

[SparkyRU12]

It makes a mess of pots and pans, but man it's so worth it.

I don’t mind dish pan hands man!!!
Sign me up!!