///M5

Luckily it is in the basement so fan noises won't be an issue as the speaks will be upstairs.

I am too lazy to go downstairs so mine are in what used to be the coat closet. The spot I put the shitty ply temp shelves.

Holy shit, 27k

I'd need a stack of shoeboxes then

3-4 "decorative" drivers would help I love it. Perhaps a fake array of $3 tweeters

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Waiting for my buddy to come over so we can "summerize" his new boat.

How much power are you giving them? I am not so sure my 100w will do what I need it to do.

I forgot. Sorry. I will make sure to tonight. I have faith. I found a way to resock them and while I am at it, I think I will replace the oak with maple. <--obviously sold on the inside already

I forgot. Sorry. I will make sure to tonight.

Very sad, but yet very true... Perhaps pre-built with a grill so no one knows, then BIB is impressive even with a single driver.

Half the reason I wanted the big fridge was for in door storage of things I will label condiments....don't take my label too seriously as a small bottle of ketchup lasts more than a year in this house.

Good lord, I made myself hungry again. Remind me later, I will post pics of my spice rack.

I wouldn't say that the full range market is huge, marketeers have a hard time convincing non-in-the-knows the value of a single driver when a stack of shitty ones in a box look so impressive.

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Imagine that, part of the Cargill giant. Man would I like to be a part of their family. http://www.cargillsalt.com/food/dc_salt_food_koshersalt.htm

For cooking nothing beats Diamond Crystal Kosher salt, if you look at all 5 star anythings you will find it in their kitchen. Something like a buck a box too. Know any online places that sell it? I think even Wallmart does. All of the local grocery chains here do except one. Really there are two brands of Kosher salt that are prevalent. Mortons and Diamond Crystal. Diamond is more consistent and nearly half the weight per unit volume of table salt while the Mortons kosher is only 25% lighter. In salt more volume per unit weight in cooking is always a good thing.

When you talk to chef's they separate them. Perhaps I should have added the word cuisine

I'd love to see the marketing for pepper that is that expensive as well. Apparently its more "fruity" or some nonsense... The biggest concern with pepper is that it is ground fresh, pre-ground pepper is sort of useless.

and yes, I just lumped India into Asia

Other than of course the Indian spices I have brought to me once a year, but that shit is special and I pretty much only use it for asian cooking.

As for spices, I buy them in bulk at the organic coop. They are fresh and about 15% of the price that they are prepackaged in the grocery store. WAY better as well.

$15/lb salt is a joke. Salt is salt as long as it has a reasonable consistency. Personally the extra flavorings and minerals found in most boutique style salts are only useful as table salt and NOT for cooking. I'd love to see the marketing for pepper that is that expensive as well. For cooking nothing beats Diamond Crystal Kosher salt, if you look at all 5 star anythings you will find it in their kitchen. Something like a buck a box too. The one thing I will say that is worth having in exclusive quality is a salt mill and a pepper mill. Getting an even grind is really important in the process.

Fresh is the key more than anything and not that hard to get, just usually not available at megamart style places.

I actually have a bunch of fresh spices coming back from India as I type. My employee is going back for a wedding but is always nice enough to pack back some local spices. It is amazing how much better they are as well.