This is my original 1979 ITTOD record, still in the brown paper outer sleeve (notice the infamous inner sleeve which allegedly turns to color if you get it wet):
This is truly an album full of Easter Eggs.
That’s the story indeed though I recall the series having started being produced in ‘93, not ‘92 .
The very first ones had a “Squier Series” decal like the Mexican ones instead of “Southern Cross Series”.
Me too.
I am a bar/biker club player. I like my audience to be drinking, dancing, making out and fist fighting.
restaurants are not my thing, I hate to play while people are seated stuffing themselves with food and talking.
No idea what you’re talking about. I mean that when you play out a lot you’ll eventually hit your guitar with cable tips once or twice. Especially if you use coiled cables.
I don’t think so. This was a 1993-1995 run that AFAIK was meant for the Brazilian market. Never heard of one in Europe. Some did reach the US.
It was kind of a twin series with the black logo “Squier Series” made in Mexico in the same era.
The blues Jr is a good amp, even for gigs. It does sound boxy if you crank it and expect it to sound like a bigger box with more headroom.
Take your time, dial in the ideal amount of gain and the magic starts.
Not all Gianninis were cheap and made of laminated wood. They made several series, some of which were actually concert level classical guitars.
I am Brazilian and used to be a classical player until the early to mid 90s.
Edit: btw another curiosity is that in the early 90s Giannini made a deal...
Help me out on this one: I buy issues of Guitar World through my iPhone. There’s an app that allows you to pay for the magazine via your Apple service.
But reading it in a phone is hard on my eyesight. Is there a way I can read these mags I buy in a PC screen? I mean perhaps by logging into my...
Just try it with parsley and/ or grated cheese instead of red pepper flakes. Many Italians like it that way.
I’ve found out that the main secret to this recipe is to undercook the pasta and add just a few drops of the water to the oil pan
Speaking of cantinas, I've heard that one of the most popular Italian pasta recipes is aglio e olio with pepper, which was originally a classic Neapolitan post-war staple. Well, I love olive oil and garlic, so do the math.
It's a lovely Friday night at my old folks' place, my wife and...