///M5

and effective

I blame the mixer Simple Crown and Coke, mostly Crown, a little Coke for flavor Add a squeeze of lemon and its exactly how I take it. Proportion is simple. 3 shots crown, 1/2 shot coke, and a squeeze on rocks. Yummy.

Crush him with teh BTL, it can me done Lol you should recone the BTL to look like a funky pup Too bad I didn't get a dustcap when they were available I got some. Surround change? Nope. Different drivers. Notice one has a paper cone and the other two have poly cones. I saw that, I was wondering if you were going to change the surrounds and if so where you found red ones

Crush him with teh BTL, it can me done Lol you should recone the BTL to look like a funky pup Too bad I didn't get a dustcap when they were available I got some. Surround change?

Me head was fine, I've never gotten a hangover but my stomach was upset and I was running a fever Translation, I've never been drunk. Just wait, you'll get older some day and everything changes

I blame the mixer

Waves crashing about 70 ft from my window. Unobstructed view and doors wide open

It was near 80 when I got here.

Ocean view ftw, although I'd take mountain view over it anytime.

Just landed in oc

Then you suck at box design

Sort of like sugar free pop or decaffeinated coffee. If it doesn't work for you in its natural state, just don't.

On about the minimum size I consider a real cuttingboard. Note, the smallest knife on there is the biggest that normally comes with knife "sets". It is an 8", sand balanced, japanese steel knife. Luckily for us, it fits my wife. Doh! Been using it for a long time though as most of my blades are global...something I'd like a do over on. That being said, their bread knife is fucking outstanding. Pairing and detail knives I like as well.

Here is the reason you want to find a chef's knife that really fits you the first time. I left out the bone cleaver, but basically an old steel piece you use like an axe that is x2+ the size of the other. That F. Dick is a beast to and will easily chop through bone.

Oh, bought a new knife today. Played with everything they had at Kitchen Window. Hell I flat out julienned a bag of carrots into slice sized juliennes. Think 1/3 of a toothpick in length and otherwise a toothpick. Cut so much that I ended up bleeding from the top of the knives cutting into my finger. I had a nice 8", 12" and a shitty 10"...now that is nice too If my hands were smaller I can't give enough props to the blade on the 10" MAC. Just didn't fit in my hands. Ended up buying the Shun Elite because the handle was by far the most comfortable in my hands and the balance was right. Hard part was it wasn't my favorite for detail work, but for everything else it was the workhorse I liked the best. Guy at the store was shocked when I told him I had no technique and was self taught. He then showed me the knives, a few cuts, and then I proceeded to make him look like sausage fingers as I ripped through the veggies. He was surprised, but gave me a couple good pointers. I muscle things too much. Not a surprise.

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I am generally opposed to magnetic racks due to placing your blades on metal...you however have skirted that concern and made something gorgeous in the process. A few build shots would be great Yep, I didn't want to put them on steel, so here we are. It is super duper easy to make and would be a great project for your Unisaw. I found a website that already had figured out rough distances on how thick the wood should be depending on magnet size. I used some 1"x.125" round disk N40 Neo magnets that are siliconed in a dado on the back side of it. Basically I found some scrap maple and walnut, ran a dado in the back slightly oversized, glued some endcaps on, sanded the corners off, roundover bit, and there we are. I used Mineral Oil on it since its the same thing I use on the cutting board. The magnets cost me 20$ but that is it, everything else is scrap. No dado, but I added a router plate in the Unisaw table. Figured I can route almost anything that I'd need to dado. Curious on spacing and thickness, although I am not sure I have a place for one. Might make a stellar gift though My mom has a magnet mount.

Why don't you explain to me why it shouldn't. A non piece of shit amplifier should be linear. Why would you think differently?

Specs look good, not sure what you need it for, nor have I used it. lol forgot to state my goals, I'm making some custom pillars. Tons of options then, but those wouldn't be my first pick. Not going to get any sort of reasonable crossover point out of them. The whole goal of putting them up on the pillars is to help raise your stage and improve your imaging and having a driver that will struggle with even a 2500Hz crossover point won't help that.

Sounds like you overheated the cheese. Only take a couple minutes max. I've never seen it get rubbery before. Ok, 2 things I think happened. Too hot too fast, and maybe just too hot completely. I will also say that half and half isn't cream. It always causes separation for us when we use it in our world famous cheezey taterz. I have a guess on why. I think that the fat and proteins in cream work better together with the higher fat and much lower water content of better cheeses. When we use crappy cheese we can make a cohesive sauce with skim milk, but it takes mountains more cheese to make the flavor acceptable. When we used really good cheese with a dryer texture that has set up better and is more"crumbly" if we use anything other than cream we get a this weird lquid that's gross, oil, and gummy proteins that taste kind of like cheese. In the end it's probably healthier too as we use less cheese and less cream and get a better result that tastes better. I have about half of the block of Reggiano left. I will try again with cream and will have my noodle's atleast al dente before I start the sauce this time. Everything was going good at first, so i definetly think I cooked it to long and alittle to hot. the Half and Half is what I had, so I used it. I will report back. The sauce will hold in a pan once melted for hours. Just a teeny bit of heat every little bit to reliquify. Really stirring is the most important. I will regularly put mine on the lowest of a simmer before I have even cut my noodles. Of course fresh noodels only take 1-2 minutes so once ready they are ready. In your case the 8min of boiling noodles should be about the right time to melt the sauce.

I've never had a veal steak like that. When having veal can you cook it less and still get out as much flavor from the bone/fat or is it more deicate so you cook it less than regular steak? I like my porterhouse usually just above rare. At shitty restaurant I order rare but at home I'll cook my porterhouse/tbone a bit more to get some of the char/bone flavor. No fat means less cooking ALWAYS. Good analogy. Same cow, one ribeye one tenderloin. No matter who you are you better cook that tenderloin less as it will still fit your tastes better. And no, sight is not a taste so color doesn't matter. In fact I don't like my ribeye's rare, but mid-rare. Of course using culinary definitions where rare = cool center, ie not warm. Ribeyes need to be warmed, albeit barely. Slow cook to penetrate so it is even with a hot sear on the outer flesh. Fuck, you are making me hungry. You made yourself hungry. I will however help you out now. i have some fresh shrimp and scallops and a clump of crab thawing now. Some chicken breasts and thigh(I only had boneless skinless though BOOO). Going to make a little srimp stock, maybe some saffron will come out... Hrmmmm..... I just made reservations for Manny's tomorrow night too. I didn't read that

I am generally opposed to magnetic racks due to placing your blades on metal...you however have skirted that concern and made something gorgeous in the process. A few build shots would be great

tbh I am really not looking for SPL at all. I wouldn't mind but not my goal.....I want lows and a good setup for rap Which bandpass boxes are sick with A standard 4th order ported will yield at least as good of results if not better. The problem with that tho is the space....me putting the subs in the trunk gave me a lot of xtra room They take "similar" amounts of space. Sorry bro I don't see what your saying :/.....clarify? 4th order ported and 4th order bandpass require about the same amount of space for their respective boxes Glad you are realizing that it won't meet your goals. Wall = Box. If you build a crappy box behind the "wall" it will still sound like crap. You need to first determine your space and then decide what to do.

Haha, I was just thinking about Wisconsin and maybe Michigan. But damn, too cold for me. MN >> both And as for the too cold, not sure I understand that one. Where you are isn't so much different. Sure the brutal days are less brutal, but you don't notice the difference so much.

Milwaukee sucks. Everytime I've been there I've had a blast.