///M5

Plucking seems the less painful method out of the two. You haven't plucked nose hair then. Nose hair trimmer FTW. Those things SUCK. Just completely ineffective. Plucking works better but it'll make your eyes water.

Curious why you think that. Don't mistake correlating hearing sensitivity to damage and even worse don't forget what masking does to confusing you on what is loud. And just adds more fuel to the fire. Just another quick note on hearing. It is the one sense that you have that is the best the day you are born. It gets worse from then on out and NEVER gets better. It may become more trained, but physical capability you lose some everyday. You get to choose how fast you lose it though.

Going to have a fat octave gap right in the vocal range with that setup. A single pair of the tweets should also have more output than 4 pairs of the AA mids when used in its appropriate frequency range *assuming Selenium's specs aren't crap*

One other benefit, your wallet will be lighter and someone's marketing scheme richer.

Dry socket ? Wisdom teeth, pain and suckage.

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.

huh? Put the vitamix into thermal shutdown last week. Something about ice cubes, ground veal, ground pork, and ground fat that it didn't like. teh suck! I almost purchased a food service vitamix on a whim at the restaurant supply store. Only one speed though and the timer thing looked like it would piss me off. And they are the same as the non-food service version but with a shorter warranty.

That looks disgusting. I do not like shrimp though. I thought you were going to ask where on the Turkey the bacon comes from? That is the only part that confuses me. Fat isn't bad for you, sugar is. Real bacon is teh yummy. I think at times that we have the same parents yet somehow I got dropped off in over north Mpls when they exited incorrectly going home.... I was stuck in Moorhead, or REALLY North Minneapolis. Lol

Ha. Perhaps their distributor does. They are sold here in town, just spendy. I bought a jar in Italy for $8 and the same in town here is about $50.

Nope; I rather like mine rolled in cracked pepper and a pat of truffle butter on top, though...mmm... Curious where you buy your truffles. Everywhere I try here they are redickufuckingly expensive. I am out of the ones I picked up in Europe and your comment made me want a refill. Jerk. I don't buy truffles, silly. There's a couple of restaurants in Houston that serve dry aged Prime steak with pats of truffle butter on top. Last one I had was from Brennan's and I almost came right there at the dinner table Crap. Was hoping you had a hookup. I do need a truffle slicer though

Nope; I rather like mine rolled in cracked pepper and a pat of truffle butter on top, though...mmm... Curious where you buy your truffles. Everywhere I try here they are redickufuckingly expensive. I am out of the ones I picked up in Europe and your comment made me want a refill. Jerk.

Obviously "sauce" as that comes in a shitty bottle from the megamart can blow me. Very few exceptions in my house and they are all core sauces, not some mix of shit.

I work at a restaurant and people who order a 30$ Filet Mignon and get it WELL DONE.. im just disgusted by it... I always bring the person like A1 or Heinz 57 sauce.. The last time i had a steak it was at The Bristol down at the power and light district in Kansas City and i got that bitch RARE! /rant Hope you got a nice tip I expoed a lot of food at the restaurant I worked at and received untold orders for burnt steaks; considering the restaurant made at least 10 bucks a pop on steaks I just laughed at the dumb bastards No steak that is aged and cooked extremely perfectly should ever need sauce. I would disagree with your sentence, but agree with your sentiment. Obviously a well made french pan sauce compliments a steak wonderfully. By no means a necessity, but yummy nonetheless. As for pepper, one of my fav's is steak au poivre, which is basically the fond, some cream, some booze, and pepper. That shit is good. If you ever have to use your broiler (err upside grill) it is a nice addition as there should be goodies left in the pan.

Since you reference HLCD, I'd step up to the JBL. Definitely the most capable of the group...and by a ton.

Oh yeah, I know there's nothing wrong with a classic style box that is built well. Just kinda window shopping @ different styles to get the most out of a box that is specified for the sub. When I see designs like the one you showed, it makes me wonder though why do they go through all that trouble, if it has no additional benefit then a traditional L shape design Because some moron on the internet keeps proposing that these are workable in car without understanding rudimentary math. There is a huge benefit of a horn loaded enclosure, you just aren't going to fit it in your car if it is tuned as a sub. I outlined your two choices, you really should use one.

Made porterhouse veal steaks last night as well. A little overdone at only rare, but with the w pregnant I didn't want to scare her. Plus at 15F the grill needed more time to preheat if I wanted a finish and still raw in the inside.

The garlic paste helps to just smooth out the flavor and not brown it. Funny to put water in oil, but it works.

Yes. If you are lazy you can just toss extremely fine Reggiano with some Olive Oil over the noodles. I like to melt it some. Melt it slowly. The nice part is even when melted it keeps a little texture of the god of all cheeses.

Wow, teh slow.

huh? Put the vitamix into thermal shutdown last week. Something about ice cubes, ground veal, ground pork, and ground fat that it didn't like. Strange; I've put room temperature Velveeta through ours no problem Powdered corn chips are for the chili pot why not just use masa if you are powdering them? I use some in mine, but just hand crush them. A little time in the pot takes care of the rest.

And the same holds true for a Transmission Line. Consider you ask about impact on a meter you only have two choices. A simple ported or a 6th order bandpass -- they will be the alignments that yield the best results in the least amount of space (ie car). Considering your questions I would shy away from a 6th order as there are more variables that you should be playing with right now and it will limit its capability as a learning experience for you.

huh? Put the vitamix into thermal shutdown last week. Something about ice cubes, ground veal, ground pork, and ground fat that it didn't like.

22F here. Supposed to be snowing though and it isn't. Had a couple inches yesterday though :)

You are getting a bunch of crap replies and some good ones. Do you still have your L7's? What about them do you want to improve? How much space do you have? ....