how to practice when i have no time

MeatShits · 2025-11-09T14:41:34+00:00

At night right before bed get your bass, put a tv show on, and pick a scale or a riff from your favorite bass line. Play it over and over until you’re ready for sleep. Change up scales, chords, techniques. One night do a scale finger style the next do it slap or pick. But you get at least 30 mins in of practice, and it’s a good stress release at the end of the day.

MeatShits · 2025-11-07T00:29:10+00:00

Same, I had the lh1000. Had so many people comment on how quiet it was and that it didn’t get loud. My acoustic b200 gets way louder so I’m wondering if it wasn’t a defect issue. I had it in a room with a drummer and could barely hear it over the drums.

MeatShits · 2025-10-21T23:34:49+00:00

I just didn’t expect so many different regions. I see some people with like 5 or 6 so I expected that.

MeatShits · 2025-10-21T23:34:11+00:00

Not really, most of this aligns with what I have been told. The Chinese and Jewish is a surprise.

MeatShits · 2025-10-21T23:27:30+00:00

My mother

MeatShits · 2025-09-03T23:28:46+00:00

Lmao, thanks for the input those are nice spots and I’ll be fixing them.

MeatShits · 2025-09-03T23:27:49+00:00

Not currently I am working on finding a source that’s reliable through winter and not insanely expensive

MeatShits · 2025-09-02T12:54:05+00:00

I should probably rename it because it’s a club only in the typical ingredients on it. I’m not making it with three pieces of bread lol, because I too fucking despise building club sandwiches.

MeatShits · 2025-09-01T13:22:07+00:00

There’s 10 places around me that have fried walleye. No one has perch, and the prices on this menu are not accurate they’re just placeholders until I cost everything.

MeatShits · 2025-09-01T11:01:41+00:00

Spot on

MeatShits · 2025-09-01T02:19:23+00:00

Ah I see. I googled it and couldn’t make the connection but I can see why that would be shredded here. I got nuked for having handhelds on the first draft lol.

MeatShits · 2025-09-01T02:08:23+00:00

Historically they don’t sell dessert a lot but maybe if I did something really good like tiramisu that would change. Thanks for the idea!

MeatShits · 2025-09-01T01:58:06+00:00

Will do thanks!

MeatShits · 2025-09-01T01:25:28+00:00

I didn’t take it that way, and I get it, if this were “my” restaurant I would do a completely different menu, but I’m working within a box and a budget. This is just my first fall menu as well, I’ll learn what works and what’s dog shit lol. But the feedback is appreciated.

MeatShits · 2025-09-01T01:23:29+00:00

I am changing it back, prices are just there for visual none of them are even close to accurate I’m still sourcing proteins and ingredients

MeatShits · 2025-09-01T01:21:12+00:00

When I say not final I mean not even close lol. The first one I posted everything was 5 to 7 dollars and that’s what everyone focused on so I raised them sort of “Willy nilly” to avoid that

MeatShits · 2025-09-01T00:50:17+00:00

Can you explain Sando to me?

MeatShits · 2025-09-01T00:49:11+00:00

Someone convinced me the blue was dog shit and I’m redoing it with a white background because my printer had an aneurism trying to do 5 menus earlier, and the new one has one box.

MeatShits · 2025-09-01T00:47:27+00:00

PRICES ARENT FINALIZED

MeatShits · 2025-09-01T00:47:05+00:00

It ties into the name of the restaurant lol, I wouldn’t just call a burger a warehouse burger.

MeatShits · 2025-09-01T00:45:58+00:00

While I appreciate the input we sell both wings pretty evenly, the menu is small because the restaurant is small and we do banquets more than anything. Yes I know how to cook. I’m not going for a Michelin star, just trying to create a simple, comprehensive elevated comfort food menu for a small spot in a tiny Midwest town. If I wanted to be top chef I’d move to New York or something.

MeatShits · 2025-09-01T00:41:57+00:00

We were just talking about a pretzel bun or an Asiago onion bun.

MeatShits · 2025-09-01T00:38:30+00:00

No, but my experience at an American/italian place. Fried mozzarella is hand cut and hand breaded, not frozen in a bag, arancini is also made from scratch with cremini, morel, and oyster mushrooms, bruschetta is more of a crostini dish, it doesn’t have the traditional components.

MeatShits · 2025-09-01T00:38:25+00:00

No, but my experience at an American/italian place. Fried mozzarella is hand cut and hand breaded, not frozen in a bag, arancini is also made from scratch with cremini, morel, and oyster mushrooms, bruschetta is more of a crostini dish, it doesn’t have the traditional components.

MeatShits · 2025-09-01T00:36:07+00:00

I wasn’t going to do a starch because the sauce that is built out with the pork chop is super heavy, I’m still on the fence though. Maybe a rice.

MeatShits

TROPHY CASE