"Florida STINKS for Chinese food..."
Shari has an aunt and uncle who used to live in Naples but moved to San Francisco because they couldn't find any good Chinese food in Florida!
We will find a recipe for you Tony, Shari's dad used to run a Chinese restaurant here in Cleveland.
Ampeg Question
Moderators: rickenbrother, ajish4
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soundmasterg
- RRF Consultant
- Posts: 1923
- Joined: Tue Oct 01, 2002 1:06 pm
The MTI/Japanese made SVT's from the early 80's are the identical circuit to the US made ones from the 60's and 70's. The very early ones like mine were using surplus US made transformers and so aside from the cheaper Japanese components (resistors and caps), and cosmetics, the early MTI's were identical to the US made ones. Most of the MTI era ones used Japanese transformers that had about 5% less voltages and a slightly different sound, but they are still vastly superior to the SVT's made since. These ones also changed from using the 12DW7 tube to using the more common 12AX7 in certain places in the circuit. The sound is superior with the original 12DW7.
Thanks Jeff,
Your the man! LoL!
I appreciate it!
Thanks John, that is a GREAT description, so I guess I did OK?
Jared cool, I'll look them up....
Kevin, much appreciated, that is a GREAT setup there. What a great idea. It looks like you get the BEST of both worlds that way!
I'm using a Fender Bassman 100 combo right now, and while it isn't a bad amp, I'm just getting lost in the mix. The guitars keep telling me to "turn it up" when I'm already MAXED out.
Your the man! LoL!
I appreciate it!
Thanks John, that is a GREAT description, so I guess I did OK?
Jared cool, I'll look them up....
Kevin, much appreciated, that is a GREAT setup there. What a great idea. It looks like you get the BEST of both worlds that way!
I'm using a Fender Bassman 100 combo right now, and while it isn't a bad amp, I'm just getting lost in the mix. The guitars keep telling me to "turn it up" when I'm already MAXED out.
"Freedom of expression is important, but I have learned that people want to know how much you care before they care how much you know."
The only time a bass player gets noticed is when he stops playing.
The only time a bass player gets noticed is when he stops playing.
John,
LOL, that SURE would!
Then I'd need a fork lift just to move the darn things, not to mention a winning lottery ticket!
That would stop some the pacemakers in the first 10 pews!
I LIKE the way you think!
LOL, that SURE would!
Then I'd need a fork lift just to move the darn things, not to mention a winning lottery ticket!
That would stop some the pacemakers in the first 10 pews!
I LIKE the way you think!
"Freedom of expression is important, but I have learned that people want to know how much you care before they care how much you know."
The only time a bass player gets noticed is when he stops playing.
The only time a bass player gets noticed is when he stops playing.
I can't use a 15. Heck, in my church, even the 12 sounded bad. Nothing but mud. We ae in a metal building 70 by 25 or 30, with a nasty little pocket for feedback right in front of where I play. I have tried a 15, 2x12, 2x10, a Peavey with 1 18 and 1 10 in the box, and have now settled into my 4x10 Classic H something or other. The 10 inch sound the best in that building, I have the B2RE pushing it. I run almost flat but push the mids. The RIc is full on bridge with 2/3 on the neck vol. I adjust the tones for the combination of roundness with punch, but little overtones. I like my own sonic space there with the Chromes.
John,
"Hey, just play at 60-70 BPM and they won't need no stinkin' pacemakers!"
LOL, too true, too true. That will have 'em reaching for their oxygen masks!
I hear you Charlie,
I play in two different buildings.
The AM service is in an old FLAGSTONE & WOOD building, no carpets-flagstone floor AND walls, wooden pews, and the sounds just bounces everywhere. I play pretty much dead flat on the amp. Old wiring, LOTS of dimmer switches, horrible old fluorescent bulbs & ballasts, extension cords with the ground lead broken off....hey, "I'm just the bass player"!
I usually use my Alembic in this building just to keep the noise down to a minimum. Just horrible. Only a keyboard, myself, and one acoustic guitar and a small choir of about 10 people. The building seats about 400.
The PM service is in a nice new, modern building with almost NO noise to deal with so the V63 gets to come out to play.
THIS is the fun "gig" if you will. Full electronic drum kit, 3 guitars (acoustic & electric) 3 trumpets, 2 Sax's, flute, grand piano PLUS electronic keyboard, 8 vocalists, just a great band. Large building with modern sound and my little Fender amp is pumped into the PA. This building seats about 1500. I have to use my Sans Amp just to get some more oomph out of my amp, almost EVERYTHING is FULL OPEN including my V63!
"Hey, just play at 60-70 BPM and they won't need no stinkin' pacemakers!"
LOL, too true, too true. That will have 'em reaching for their oxygen masks!
I hear you Charlie,
I play in two different buildings.
The AM service is in an old FLAGSTONE & WOOD building, no carpets-flagstone floor AND walls, wooden pews, and the sounds just bounces everywhere. I play pretty much dead flat on the amp. Old wiring, LOTS of dimmer switches, horrible old fluorescent bulbs & ballasts, extension cords with the ground lead broken off....hey, "I'm just the bass player"!
I usually use my Alembic in this building just to keep the noise down to a minimum. Just horrible. Only a keyboard, myself, and one acoustic guitar and a small choir of about 10 people. The building seats about 400.
The PM service is in a nice new, modern building with almost NO noise to deal with so the V63 gets to come out to play.
THIS is the fun "gig" if you will. Full electronic drum kit, 3 guitars (acoustic & electric) 3 trumpets, 2 Sax's, flute, grand piano PLUS electronic keyboard, 8 vocalists, just a great band. Large building with modern sound and my little Fender amp is pumped into the PA. This building seats about 1500. I have to use my Sans Amp just to get some more oomph out of my amp, almost EVERYTHING is FULL OPEN including my V63!
"Freedom of expression is important, but I have learned that people want to know how much you care before they care how much you know."
The only time a bass player gets noticed is when he stops playing.
The only time a bass player gets noticed is when he stops playing.
"The guitars keep telling me to "turn it up" when I'm already MAXED out."
I haven't had this problem with this set-up, but can see where you need more than you have with that much going on.
I also run my V63 at full bridge and 3/4 neck pu's.
I haven't had this problem with this set-up, but can see where you need more than you have with that much going on.
I also run my V63 at full bridge and 3/4 neck pu's.
There Is What You Can See. There Aren’t What You Don’t See. And That’s All There Is That You Get!
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squirebass
- Veteran RRF member
- Posts: 1581
- Joined: Fri Oct 13, 2000 11:05 pm
I used to own a B2r amp with a 1x15 and 2x10 cabs, GREAT amp, wished I'd never sold it. But I eventually went back to the Ampeg line and purchased a Made in U.S.A. SVT 3PRO and I love it too. I shoulda never sold my B2r amp, but I wanted to play in the tube amp world for awhile... Oh, yeah, I played a v63 thru it, almost exclusively....
"This is the big one, Elizabeth, I'm coming to join ya, honey!"
How about Abalone with Oyster Sauce?
14 oz canned abalone
1 T cornflour/cornstarch
1 t soy sauce
3 T oyster sauce
2 T groundnut (peanut) oil
2 oz. smoked ham, minced
Drain abalone, reserving 6 T of the liquid.
Mix liquid w/ cornflour, soy sauce and oyster sauce.
Heat oil and stir fry drained abalone for 1 minute.
Stir in sauce mixture and simmer, stirring for about 1 minuted until heated through.
Transfer to a warm serving plate and serve, garnished w/ ham.
Serves 4
Sorry Jared, no Lobster with Black Bean Sauce, but we do have Prawns with Black Bean Sauce:
2 T groundnuts (peanut) oil
1 t salt
1 clove garlic, crushed
3 T black bean sauce
1 green pepper, chopped
1 onion, chopped
4 fluid oz or 1/2 c fish stock
1 t sugar
1 T soy sauce
8 oz. peeled prawns
1 T cornflour (cornstarch)
3 T water
Heat oil and stir fry salt, garlic and black bean sauce for 2 minutes.
Add pepper and onion and stir fry for 2 minutes.
Add stock, sugar and soy sauce and bring to a boil.
Add prawns and simmer for 2 minutes.
Mix the cornflour and water to a paste, add to the pan and simmer, stirring, until the sauce clears and thickens.
Serves 4
One last recipe:
Hoisin Chicken Drumsticks
8 chicken drum sticks
2 1/2 c chicken stock
salt and freshly ground pepper, to taste
1 c hoisin sauce
2 T plain (all purpose) flour
2 eggs, beaten
1 c bread crumbs
oil for deep frying
Place the drumsticks and stock in a pan, bring to a boil, cover and simmer for 20 minutes until cooked.
Remove chicken from the pan, pat dry on paper towel.
Place chicken in a bowl and season w/ salt and pepper.
Pour over the hoisin sauce and leave to marinate for 1 hour. Drain.
Toss the chicken in the flour, then coat in the eggs and breadcrumbs a few times until well coated.
Heat oil and fry chicken for about 5 minutes until golden brown.
Drain on paper towel and serve hot or cold.
Serves 4
Yummy!
14 oz canned abalone
1 T cornflour/cornstarch
1 t soy sauce
3 T oyster sauce
2 T groundnut (peanut) oil
2 oz. smoked ham, minced
Drain abalone, reserving 6 T of the liquid.
Mix liquid w/ cornflour, soy sauce and oyster sauce.
Heat oil and stir fry drained abalone for 1 minute.
Stir in sauce mixture and simmer, stirring for about 1 minuted until heated through.
Transfer to a warm serving plate and serve, garnished w/ ham.
Serves 4
Sorry Jared, no Lobster with Black Bean Sauce, but we do have Prawns with Black Bean Sauce:
2 T groundnuts (peanut) oil
1 t salt
1 clove garlic, crushed
3 T black bean sauce
1 green pepper, chopped
1 onion, chopped
4 fluid oz or 1/2 c fish stock
1 t sugar
1 T soy sauce
8 oz. peeled prawns
1 T cornflour (cornstarch)
3 T water
Heat oil and stir fry salt, garlic and black bean sauce for 2 minutes.
Add pepper and onion and stir fry for 2 minutes.
Add stock, sugar and soy sauce and bring to a boil.
Add prawns and simmer for 2 minutes.
Mix the cornflour and water to a paste, add to the pan and simmer, stirring, until the sauce clears and thickens.
Serves 4
One last recipe:
Hoisin Chicken Drumsticks
8 chicken drum sticks
2 1/2 c chicken stock
salt and freshly ground pepper, to taste
1 c hoisin sauce
2 T plain (all purpose) flour
2 eggs, beaten
1 c bread crumbs
oil for deep frying
Place the drumsticks and stock in a pan, bring to a boil, cover and simmer for 20 minutes until cooked.
Remove chicken from the pan, pat dry on paper towel.
Place chicken in a bowl and season w/ salt and pepper.
Pour over the hoisin sauce and leave to marinate for 1 hour. Drain.
Toss the chicken in the flour, then coat in the eggs and breadcrumbs a few times until well coated.
Heat oil and fry chicken for about 5 minutes until golden brown.
Drain on paper towel and serve hot or cold.
Serves 4
Yummy!