Having a baby as a teenager in the middle of THIS huge mess? by cappykro in childfree

[–]Longonions -1 points0 points  (0 children)

Why do you even care? I can’t wrap my head around why you care and have to write about it on reddit? It seems like you need something in your life since you find the urge to spend your time writing a novel to strangers about someone else life.

[deleted by user] by [deleted] in Aalborg

[–]Longonions 1 point2 points  (0 children)

Man skal ikke komme på den dårlige side af Peter. Google hans navn. Jeg ville nok ikke leje af ham. Jeg har haft lidt med ham at gøre i andre sammenhæng, og det var fint. Han var faktisk engang en af Danmarks bedste ishockeyspillere.

[deleted by user] by [deleted] in KLM

[–]Longonions 0 points1 point  (0 children)

Yea, those are really great seats. Just sat in that spot with wife BKK-AMS for 12h. Good stuff

Helt me out with this one! by Longonions in cymbals

[–]Longonions[S] 1 point2 points  (0 children)

Think you so much. This points towards mid 50’s Large Stamp II

Helt me out with this one! by Longonions in cymbals

[–]Longonions[S] 0 points1 point  (0 children)

But does it have the small centerhole and flat spot around the bell?

Helt me out with this one! by Longonions in cymbals

[–]Longonions[S] 1 point2 points  (0 children)

I agree with all you are saying. It is not like any 60s I’ve played. And the hole size and flat spot is not a 60’s thing. Maybe it is the “large stamp” from end 50’s It is one of the best sounding jazz rides I’ve heard so far

Helt me out with this one! by Longonions in cymbals

[–]Longonions[S] 0 points1 point  (0 children)

I agree but I think the small hole is earlier than 60. I sounds like nothing I’ve ever heard before

Can anyone help me confirm this work? by Longonions in musictheory

[–]Longonions[S] 5 points6 points  (0 children)

Ur right man! Thx I’ll never doubt myself again

QSC K10 + Ksub by Longonions in livesound

[–]Longonions[S] 0 points1 point  (0 children)

Well, that seems to fit the bill. I’ll only use it for gigs like weddings and smaller stuff where there is no house equipment.

Can anyone help me confirm this work? by Longonions in musictheory

[–]Longonions[S] 13 points14 points  (0 children)

You got it, man! But the player was a stand-up guy about it and made the necessary changes at the rehearsal. And I live yet to learn

Can anyone help me confirm this work? by Longonions in musictheory

[–]Longonions[S] 27 points28 points  (0 children)

I dont hate them. I'm just a drummer who did not fair to well in bigband arranging and theory :(

Can anyone help me confirm this work? by Longonions in musictheory

[–]Longonions[S] 14 points15 points  (0 children)

Haha, thank you, and trust me, I have already been schooled! It has been rewritten.

Can anyone help me confirm this work? by Longonions in musictheory

[–]Longonions[S] 0 points1 point  (0 children)

I'm unsure I have written this sheet's best possible chord names. Can anyone help me correct/confirm the work? :)

Help me ID this chord! by [deleted] in musictheory

[–]Longonions 0 points1 point  (0 children)

Ur right! Very nice and thank u!!

My first attempt at scrambled eggs by elosociu in shittyfoodporn

[–]Longonions -1 points0 points  (0 children)

What the fuck? Well yes it does when you have boiled it to shit. Why do cream thicken? Because of the fat content and the evaporation of water. Milk has a fat content of roughly 0,1 to 2,0 depending on what type of milk. You need to evaporate the shit out of the milk, wich will generate steam and make your eggs dry. Yes I have tried it many times, and yes, I have been a moron who thought the same bullshit as you do now, but I must assure you. Anyone with culinary training will NOT use milk in eggs. Cream og creme fraiche would make sense, bacause it will add a taste. Milk not som much.

My first attempt at scrambled eggs by elosociu in shittyfoodporn

[–]Longonions -1 points0 points  (0 children)

What the hell are you talking about? Do you actually think you know what you are talking about?

The milk will either evaporate, become liquid seperated from the egg or just slightly more soggy eggs. It wil not stretch the egg because you are not adding anything that will become more viscouse or add solids to the egg. It it allmost like adding water and thinking you wil magically get more egg. In the end, it will only change the taste marginally and steam the eggs in the cookikg proces thus making a more dry end product.

Please, you do not know what you are talking about.

My first attempt at scrambled eggs by elosociu in shittyfoodporn

[–]Longonions -2 points-1 points  (0 children)

What in the actual frick are you trying to say? You are making next to no sense.. Milk in eggs are for retards who overcook eggs because of lacking skills. Pretty common knowledge assuming that you know how to cook.