EuroAussie Posted August 3, 2011 Share Posted August 3, 2011 Been quite an eventful day, wouldnt you say ? Thought Id change the direction a bit, so, when youre playing your beautiful Gibson, and you get the munchies, which pizza do you order ? For me, if I play mahogany i prefer somthing lighter, so I might go for a plain, all cheese pizza, but when i pick up say the rosewood SWD I get a craving for pepperoni and salami.. What about you ... ? Link to comment Share on other sites More sharing options...
Guest Music Villain Posted August 3, 2011 Share Posted August 3, 2011 Definitely NOT spam.... Pepperoni and sausage...thin crust Link to comment Share on other sites More sharing options...
ol fred Posted August 3, 2011 Share Posted August 3, 2011 Been quite an eventful day, wouldnt you say ? Thought Id change the direction a bit, so, when youre playing your beautiful Gibson, and you get the munchies, which pizza do you order ? For me, if I play mahogany i prefer somthing lighter, so I might go for a plain, all cheese pizza, but when i pick up say the rosewood SWD I get a craving for pepperoni and salami.. What about you ... ? When I'm playing my CW I prefer chili instead of pizza, but I always wind up stirrin the pot to much Link to comment Share on other sites More sharing options...
grampa Posted August 3, 2011 Share Posted August 3, 2011 Speaking of Spam - the "meat" product - I think that on what is called a Hawaiian pizza instead of Canadian bacon they should used Spam. Hawaiians love Spam, they use it on a lot if dishes. You could put Canadian bacon on "Canadian" pizza, but Spam is authentic Hawaiian. Link to comment Share on other sites More sharing options...
Gibson101 Posted August 3, 2011 Share Posted August 3, 2011 They do this in Hawaii! I'll take the beer you take the Pizza. beer and Gibsons go much better than pizza and Gibsons. Link to comment Share on other sites More sharing options...
struma6 Posted August 3, 2011 Share Posted August 3, 2011 mmmmmmmmmm....spam. My guilty pleasure...I LOVE spam. I'll go with pepperoni and pineapple. Link to comment Share on other sites More sharing options...
Jeremy Morton Posted August 3, 2011 Share Posted August 3, 2011 I am ready for a beer and a 2 hours on my SWD Standard EC tonight at a local restaurant where I play once a month. JM Link to comment Share on other sites More sharing options...
struma6 Posted August 3, 2011 Share Posted August 3, 2011 Jeremy, YEAH! Now THAT is time worth spending!!! What sort of restaurant? I mean fancy, casual, specific ethnic flavor required for the tunes? I'm going to be moving back east shortly and am EXCITED to get back into playing those sort of places. Link to comment Share on other sites More sharing options...
BigKahune Posted August 3, 2011 Share Posted August 3, 2011 . For me pizza is a double edged sword - It's a great for slip and sliding with the fret hand, but I can't hold on to the pick with the other. B) Link to comment Share on other sites More sharing options...
struma6 Posted August 3, 2011 Share Posted August 3, 2011 Good point, BK. I sprinkle flour on my pick hand and just a spritz of water. Makes a nice paste to lock the pick in place. pizza grease>fast fret Link to comment Share on other sites More sharing options...
Gilliangirl Posted August 4, 2011 Share Posted August 4, 2011 For Gillian Girl it's Gotta be a Gibson Guitar and a Greek Goddess pizza! Link to comment Share on other sites More sharing options...
Gibson101 Posted August 4, 2011 Share Posted August 4, 2011 Well GG what exactly is on a Greek goddess pizza? For some reason I'm picturing feta, artichoke hearts and olives? Link to comment Share on other sites More sharing options...
Gilliangirl Posted August 4, 2011 Share Posted August 4, 2011 Well GG what exactly is on a Greek goddess pizza? For some reason I'm picturing feta, artichoke hearts and olives? Good Guess! That's it, and red onions. Yum! Link to comment Share on other sites More sharing options...
ChrisA83 Posted August 4, 2011 Share Posted August 4, 2011 My friends think I'm weird - I like fishy pizzas. Tuna, prawns, mushrooms, onions, peppers. It's called Four Seasons at my local for some reason. Yum yum yum Link to comment Share on other sites More sharing options...
zombywoof Posted August 4, 2011 Share Posted August 4, 2011 Almost impossible to get decent pizza with buffalo mozzarella and San Marzana tomatoes these days unless you live in a major urban area - and even then it can take a bit of searching. The place I haunt is the only one around here where you can see a real live Sicillian Grandma in the kitchen. Good thick doughy crust (not that full of butter stuff you get in Chicago) with tons of sauce and served up as a slab. Mostly veggies on mine - banana peppers, onions, olives and so on. The garlic rolls she makes from scratch are an additional treat. Never tasted a better one even in Brooklyn. But the real question is - what kind of knish do you prefer with your Gibsons? Link to comment Share on other sites More sharing options...
Jeremy Morton Posted August 4, 2011 Share Posted August 4, 2011 Jeremy, YEAH! Now THAT is time worth spending!!! What sort of restaurant? I mean fancy, casual, specific ethnic flavor required for the tunes? I'm going to be moving back east shortly and am EXCITED to get back into playing those sort of places. A few years ago i stopped playing the late night bar scene and started doing Restaurants earlier bar gigs Backyard parties and weddings, fairly casual. I do alot of stuff like Neil Young, Bobby D, Van the Man, Guy Clark, johnny Cash, Willie, Townes, Earle, Lightfoot,The Dead, Originals. I play primarilly solo but do play from time to time with a cello or piano player. If you are interested check out my website. Jeremymortonmusic.com and click on the tab that says 11th & Grant A show i recorded a while back. JM Link to comment Share on other sites More sharing options...
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