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Re: The Well XCVIII - Jeff_H An Enigma Surrounded By Mystery, Wrapped In A Conundrum
I play primarily with Snake Oil Brand strings, gauge 9-46. For cheaper/backup strings I use EB Hybrid Slinkys. I use the SOB strings because they are pure nickel and they really do sound and feel a lot better than nickel wound steel or other alloy's used today. Also, they last at least 3-4 times longer than any string I've tried, and I've tried most of them. The are the best string on the market IMO. Worth $8.50 a pack.
If I were on a plane with a stranger and crashed in the mountains:
I would most likely wait until I had reached my ideal body weight, because I could stand to lose a few lbs; or until frankly I became too hungry to wait any longer, but all that matters is me in the end...really.
I would try to kill this person as painlessly as possible, unless he/she had been an annoying, whining, *****ing twit the entire time. Painless, bash them in the head while sleeping, hopefully avoiding waking them before they died.
As for preparation, after field dressing the carcass, I would likely build a large pit fire and roast the carcass whole, slowly, like a swine on a spit. Crunchy outside, tender inside, etc. However, it would be prudent to take a portion of the meat, cut into thin strips and dry in the sun to make jerky, for later; as I could not eat the entire meal in one setting, nor should I...for the sake of survival.
Originally posted by GuitarStv
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If I were on a plane with a stranger and crashed in the mountains:
I would most likely wait until I had reached my ideal body weight, because I could stand to lose a few lbs; or until frankly I became too hungry to wait any longer, but all that matters is me in the end...really.
I would try to kill this person as painlessly as possible, unless he/she had been an annoying, whining, *****ing twit the entire time. Painless, bash them in the head while sleeping, hopefully avoiding waking them before they died.
As for preparation, after field dressing the carcass, I would likely build a large pit fire and roast the carcass whole, slowly, like a swine on a spit. Crunchy outside, tender inside, etc. However, it would be prudent to take a portion of the meat, cut into thin strips and dry in the sun to make jerky, for later; as I could not eat the entire meal in one setting, nor should I...for the sake of survival.
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