///M5

What if you tried something and it was yummy. Do you care what it is?Of course eating a rat isn't appetizing sounding. Society has soured that as an option. On the other hand if it was the best tasting thing in the world I'd eat it. Pigeon is a pretty good example. It's fucking great, but it is the rat of the bird world. I've had tongue you wouldn't know was tongue. Did it taste like steak? Fuck no, but it was awesome. Soft, buttery, and tons of flavor. First two adjectives I doubt you ever thought of with tongue. I sure the hell hadn't before. Took quite a chef to do that. For me the exotic is only an exercise in reading or thinking. Trying to determine what someone did to make anything better tasting is a skill I surely want. No matter the ingredient I could care less as long as it is scrumptious. Like I said, different strokes. I have tried both and they were nasty. I am open to trying most anything, and I have tried quite a bit. However, these delicacies had textures and flavors that made me gag. If they were nasty the chef sucked. Exactly my point.I believe he is stating he simply does not like it. No matter the chef or the preparation. I understand. I don't like whit that is cooked poorly either.

to this world Sofi! And congrats to your parents!!

I am dumbfounded. Most of your boxes are pre-fab and you sell $1300 components? *pukes* Sort of fits the bill. I have yet to be in any car audio store in the twin cities where anyone knows anything. Rather pathetic Surprised you do glass builds considering the above. Milk your time there though and learn all you can, just be sure to question everything and feel free to post the questioning up here as I am 1000% positive you will be misled a lot.

Why inline crossovers? In particular if you are already using a comp set? Use what they come with or buy an active capable headunit.

Texturally the last tongue I ate did one hell of a filet mignon impression. Flavor was of course different, but I was in awe of the transformation.

What if you tried something and it was yummy. Do you care what it is? Of course eating a rat isn't appetizing sounding. Society has soured that as an option. On the other hand if it was the best tasting thing in the world I'd eat it. Pigeon is a pretty good example. It's fucking great, but it is the rat of the bird world. I've had tongue you wouldn't know was tongue. Did it taste like steak? Fuck no, but it was awesome. Soft, buttery, and tons of flavor. First two adjectives I doubt you ever thought of with tongue. I sure the hell hadn't before. Took quite a chef to do that. For me the exotic is only an exercise in reading or thinking. Trying to determine what someone did to make anything better tasting is a skill I surely want. No matter the ingredient I could care less as long as it is scrumptious. Like I said, different strokes. I have tried both and they were nasty. I am open to trying most anything, and I have tried quite a bit. However, these delicacies had textures and flavors that made me gag. If they were nasty the chef sucked. Exactly my point.

No matter what you type, I read your screen name and want to answer: I am uncertain. More seriously, nothing wrong with the IA. The other options you are considering I'd guess aren't as good.

You get a nice double hernia like scar too.

Even beyond that. Alpine has more engineering resources than Hertz. Not so long ago they had a stellar set of car components, the F1's. They were so great that Alpine didn't even design the drivers but sourced them from something that was already designed. Pretty much defacto standard in the industry. Bet in the skarbage case he got the design for free for ordering 100 woofers from some overstock parts some factory in asia had laying around. A $200 set of comps has nearly no design time into them. They really can't afford it. Do the math. How many pairs does your store sell? How many stores sell them in Minneapolis? Consider that Mpls is more than 1/100th of the population of the US multiply your number by 100. There is your approximate yearly sales of that set of Hertz components. Multiply by $30 of profit and see how much they could have spent on "engineering" before they'd even get a return.

Good thing to learn. First lesson. There is no pinnacle without application. Everything is tied to goals and 1000% reliant on installation. Bolting some components in your doors with screws is NOT a good installation.

http://products.soundsolutionsaudio.com/index.php/product-information/icon.html Look under pre-designed enclosures. Good starting point.

Get ready for one helluva show. It'll be one you never forget.

For instance: http://www.madisoundspeakerstore.com/xover-design Not saying that the guys at Hertz don't spend more time than the crew at Madisound, but it isn't so much more. Guys at madisound get to do it with drivers that are way better though.

You didn't say R&D on the speakers, you said 10's of thousands of dollars developing the crossovers. $10k would be on the bottom of 10's of thousands.

I had a set of SS pans once and threw them away the first night I used them. I burnt absolutely everything and everything stuck to them. I now use pans with a ceramic non stick and love them!Just so you know, if you ever go to any restaurant where there is a famous chef your meal will most likely be prepared in SS. I am referring to the cooking surface only, not the pan material. My pans are all copper but "tinned" with stainless. Stuff only sticks if I fuck up. Most famous chefs cook food that is shit to the masses. Seriously? I don't really agree. ALL of my friends always shit when they eat here and I've enjoyed some rather good chef's meals. I also didn't state their sous chef's or someone else can run their kitchen. That isn't easy. Also am not implying Emerill Lagasse can even cook a chicken without ruining it. Just saying when you eat a meal cooked by a real chef there is a reason they don't use non-stick hardware. Meh... different strokes. I find nothing appetizing in eating sweetmeats and beef tongue. Never said you couldn't order fried chicken.

Your manager is an idiot. Ask him to explain the process if they spent >$10,000 designing a CROSSOVER. If this were truly the case btw I would run like hell from anything Hertz as it basically would mean they are ridiculously incompetent. Very curious on your manager's answer though. Ought to be "insightful".

I get super excited when I am at one of those restaurants. Extremely rare

But if you have ever had the experience of, "oh this tastes better at this restaurant than I have ever had at home" then there is room for improvement.

I am also not recommending that you all dump whatever you cook with and go out and buy pans with SS cooking surfaces.

Not sure if you are referring to him or me. Nor do I see what damaged taste buds have to do with cooking in general. I mean if in general you don't like to eat, then sure.

Huh? At $60 Hertz themselves are still making half...probably more. Leaves you with less than $30 for two woofers, two tweeters and two crossovers. I have mediocre office speakers and have more than $190 into my crossovers. That crossover is a simple one for a single full range driver. Sure Hertz gets a better break than I do on components, but obviously since they have $15 a side for the tweet, woofer & crossover what they use is a huge compromise. Hell, I compromised. Not saying you shouldn't buy a component set. Point was different altogether. Discussion was on using a 10" PWX with a comp set. Crossover that would come along is near useless in its initial application and flat out won't work in the "3 way" idea. Grab the comp set, play with them, use them to learn and then think about 3 way. You can always sell those for about what you are paying for them.

What if you tried something and it was yummy. Do you care what it is? Of course eating a rat isn't appetizing sounding. Society has soured that as an option. On the other hand if it was the best tasting thing in the world I'd eat it. Pigeon is a pretty good example. It's fucking great, but it is the rat of the bird world. I've had tongue you wouldn't know was tongue. Did it taste like steak? Fuck no, but it was awesome. Soft, buttery, and tons of flavor. First two adjectives I doubt you ever thought of with tongue. I sure the hell hadn't before. Took quite a chef to do that. For me the exotic is only an exercise in reading or thinking. Trying to determine what someone did to make anything better tasting is a skill I surely want. No matter the ingredient I could care less as long as it is scrumptious.

I cold smoked some salmon as an app.

Actually browned naan with garlic on the steelie tonight

What's a good reasonable pot and pan set? Everything I see at the store is garbage. I thought about getting some pans at a restaurant supply store but don't feel like paying 89-90$ a pan. Budget is around maybe 250 for a good sized set Swiss Diamond is what we use. A decent set will run you $4-500 though. I was given the Berndes version of one of those. The cheapo blue steel pan I linked is a million times more non-stick. It does require seasoning, but it is super easy.