Author Topic: Why I'm an Alembic Player  (Read 1043 times)

seventhsunbass

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Why I'm an Alembic Player
« Reply #60 on: May 01, 2011, 07:17:50 PM »
When I was just a wee lad in '86, I started playing bass after a friend bought a set of drums. Having small hands and trying my first bass, I realized this may be a problem. I went to Chuck's (Washington Music Center) and spoke with Paul Schein who handed me an Alembic Distillate. Plucking on it as best as my limited experience allowed, I was floored. The very air around where I was playing changed. There were rainbows and sunbeams everywhere. I even thought I saw a unicorn, I swear. OK, so it was the 80's, I know what I saw. Then Paul told me the price. Oh, really? Did I mention I was a plumbing apprentice then making $3.35 p/h? I settled on a MIJ Fender P in 32 and have spent the next 25 years trying to climb back to Eden. Finally, my rainbows and sunbeams are back.......and the unicorn, too.

Bradley Young

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Why I'm an Alembic Player
« Reply #61 on: September 29, 2011, 10:44:55 PM »
Alan:
 
re: warm ingredients in an omelette.  Is this because cold ingredients cause the egg to cook unevenly?
 
Also, one of my rules of thumb is to never put cheese on an omelette that is shy of fully cooked.

ajdover

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Why I'm an Alembic Player
« Reply #62 on: December 12, 2011, 11:06:16 PM »
You want your ingredients for your omelette warm simply because they will continue to cook the eggs after you pull it off the heat.  If they're warm, the omelette will cook to perfection (the omelette shouldn't be completely cooked when you pull it - just shy of it). If they're cold - well, you'll get excess liquid you don't want in an omelette.  As for the cheese, add it with your other ingredients.
 
Alan