///M5

The Blend Tec Youtube videos are pretty entertaining for someone who has never seen them before. Very good marketing. There's no use for a blender in our apartment, but we have one. I live with 3 other college students, and frozen foods and hamburger helper dominate our diets. The only time that thing got used was after one of our buddies got his jaw broken and was making chicken noodle soup. The Vitamix spins fast enough you can put raw veggies and cold water into it and end up with near boiling broth in less than 5 minutes. Oh and smoothies ftw

2700L is 95cuft...and yes if you have the room it is what I'd recommend, considering I doubt you do perhaps sticking with an IB installation would be better

Any recommended Camcorder review sites? I need to figure out if I keep the refurb that I bought for the w or return it for a black friday special.

The Vitamix is just a motor and a rheostat of some sort. Pretty sure it will last and if it breaks I bet I can fix it faster than shipping it in. Of course the 10yr warranty will probably prevent that from being an issue until 10yrs and 1day anyways.

Slow is useful as well, but either way I much prefer knobs and switches to a microprocessor. Wonder what will fail first? <--huge strike against the best marketed blender eVar

I also prefer my squash in soup slightly under roasted, but done at higher temps for carmelization. This really puts the hurtin' on the blender though.

Had the blendtec had an on/off button and a push stick I would have bought it instead. The pumpkin soup I made last night would not have blended in a blendtec without too much liquid. The Vitamix hated it, but I kept slamming the stick down until it was smooth. Makes for an unbelievably silky texture. No cream in it at all, but it sure tastes like it. Contents of the soup: 5lbs chunked and roasted Pumpkin - tossed in olive oil 1lb roasted buttercup squash -- both deglazed with some Chardonnay 1/3lb pancetta - rendered to cook 2 onions 7-8 cups of ham stock (yay Easter ham ) 3 Bay leaves, some fresh Thyme 3/4cup of Orange juice 3 roasted carrots 3 shallots All blended super smooth. Funny to blend bacon. I serve it with creme fraiche, green onion tops, and some reduced balsamic. Fucking yummy. I will add that I HATE peeling pumpkins.

I am happy for you and sad at the same time.

Not in marketing though

Reminds me of last night too. Butternut squash soup.Mmmmmm. Never tried pumpkin though. Is it similar? Very, I prefer it. You need a hell of a blender though. Mine complained and its a beast. Like this beefy? Vita-mix >> Blend-Tec

could be the signal from my pc though

my hanns-g now regularly turns off and on arbitrarily

top

Sharpening knives is always productive

Reminds me of last night too. Butternut squash soup.Mmmmmm. Never tried pumpkin though. Is it similar? Very, I prefer it. You need a hell of a blender though. Mine complained and its a beast.

Nice looking, but not babies. Spare ribs are a better deal anyway. Yes, babies they arent. They are so big they dont look like it huh? Now after eating them, I know to use a little less kick next time. But the honey does the trick to balance it out. Im so full! No literally not babies, those are spare ribs. The rib "tip" meat gives them away. The other "half" of the rib would be babies. Never understood why there was a price difference between them. And when I have slaughtered pigs I leave them together. 10" pork rib bones ftw! Well Costco is ripping me off and Im going blind too because the package said baby back ribs. And $30 for one package of three slabs, it better be baby backs! The main difference between baby backs and spares is that the baby backs have less meat. Allright, lets just clear this up right now. Ive added a pic to show you the actual length of the bone. Notice that the bone is only 4" long. Also there isnt a knuckle on either end like a sparerib would have. I cooked baby back ribs, not spare ribs. Not that there is anything wrong with spareribs...but a little too gristlely for me. These baby backs do have an abnormal amount of meat on them which would lead one to believe they arent. St Louis cut solves that problem. Curious that they left part of the pork chop on the back rib, sure looks like a rib tip.

Show that to Don. For the record that really is butyl/aluminum deadener, and that is the outside skin of a Boeing aircraft The composite pieces are a serious bitch for sound propagation. Was up there a couple weeks ago and that is definitely one of the current hot buttons.

That chart is ridiculous. With 1400w at 1ohm at 25' of 12awg wire you will only lose 2/3 of a dB which is not audible. Closer to .2dB if you were at 4ohm. Not something to worry about, not sure where that chart came from but its parameters are absurd. *again as I stated above unless you are chasing tenths don't worry about it

X2

Lol, put a reminder in my calendar so I don't forget.

Crap, no completely forgot. Will check tomorrow. Jet lag has me watching football in bed.

Best? I'd do around 10x VAS or ~2700L. Good luck fitting that in your car though. Conveniently you can just mount it in an infinite baffle alignment though which will do what you ask. Going to have to be lighter on the gains though as it will reduce your power handling significantly. Great side effect too as the "box" should be super cheap. Just a baffle and some deadening to seal off your trunk from the rest of the car.

And even 10ga is overkill for that. If it is a short run and you aren't chasing 10ths you don't even really need 12ga. One thing about your idea is right. Copper is copper and wire is wire. The caveat being of course diameter and thread count, but really diameter is the biggest thing to be concerned with and you are definitely erring on the side of unnecessary.

Yes, more than one driver playing the same frequency in a front stage is a bad idea. In particular if it is two sets of components. There are ways to implement it so it works, but that is not a good recommendation.

Making some pumpkin soup for dinner. I HATE peeling pumpkins but refuse to use processed canned shit pumpkin. And yes, I know you can "bake them out" whole or halved, but they taste so much better roasted.