///M5
SSA Tech Team
-
Joined
-
Last visited
Everything posted by ///M5
-
a good danish sounds good to me
good luck with the interview.
The group buy with the US Amps and SS puts it over the top for sure in my book.
Yep, TeamSS deals FTW!
In Soviet Russia, deer hits you.
tulip? how masculine.
Kent, Better link on Baffle step -- http://www.t-linespeakers.org/tech/bafflestep/
Did the Rose make it through the deer ordeal?
Wow. pre-calc ~ algebra.....
As for the deer, I'd like to hit one in the girls Audi. Would save me the hassle of selling it. Sucks to hit one though in something you want to keep.
/\ going active at home, the bookshelves I am building first I will use as rears or maybe I'll just build another set. I don't really care about HT, really just 2chn audio but I want to be flexible since every house I have looked at only has 1 living room therefore music and theatre are going to be in the same area. I am sure the W will be happy that she will need to turn on 5 power switches to get the stereo on.
I can't wait to move, if the house we find doesn't break the bank a whole new HT setup is going in. I will be needing a pre-amplifier which I can work on later and already have the amps. Should rip alright: 100w x2 for the MB 60w x2 for the MR 60w x2 for the tweeters 100x1 for the center 950wx1 @ 8 for the substage then I just need some little amp for the rears.
Its a beyotch finding the right body shop.
Some days my life is not so fun. Trying to setup a wad of customer visits in Boulder CO for next week. Looks like I will be visiting at least 7 customers in 4 days. Busy, busy.
And the sq was....LOL.
Matt on things being better. What's up Jim?
<--- doesn't want to do math anyway.
Your notes link doesn't work...
it doesn't fit under my seat
I can't imagine getting up that early for a haircut, but you know we'd like to see pics of your kicks.
510deg. The conveyor ovens work differently than your average oven. They blow hot air on the food pulling out all the moisture so they cook faster. Thats why brick ovens are better but take longer I have a brick/convection oven sort of. A pizza stone on my komodo grill and its very similar. Wondering on the temp because the bottom of my crust is beautiful but the top isn't browning. I think my stone may block too much of the direct heat that wraps around it. Last night I did them at 675 degrees though so maybe dropping it a notch will help.