///M5

Obviously with the sensitivity and power handling ultra loud is not the goal nor benefit of full range and a monster midbass. Imaging, ease of processing and the focus a point source allows can be huge.

Probably more valuable as paper weights. Terrible reason to use something. You have a target box, you are WAY better off buying drivers that are optimal for the target.

Crap, a topic I actually dig and missed it. Took a PM from Mike for me to find it. The FR88/89 doesn't look like on paper like the response is stellar up top but it'll more than make up for that in the voicing of the midrange itself. I am an absolute fan of the FR & mini-sub for a front stage. If you can make the mounting locations work the effect is stellar for a lot of reasons. Between the ease of tuning, voicing from a near point source, and monster midbass I absolutely love the idea WHEN you can mount the FR on axis. The best sounding car setup I've ever heard used a Fostex FF85 mated with a stupid $15 5" sub for midbass and a JL W3 playing 40Hz and below. Imaging and FR was insane. Output wasn't its forte, but was still more than plenty.

A 12" in too small of a box will be worse than a 10" in an ideal. Box first, sub after.

You gonna shit funny for a week. Doesn't ever do that to me. I regularly order it "chef hot" or 10 or whatever the high number is. Doesn't change anything. I'm guessing since you somewhat regularly eat it, or it's the "good stuff?" :shrugs: I've always been immune to heat. Ghost pepper once got my ass warm though.

Just go to United and buy it fresh. Absolutely addicted to that as well.

Cornbread muffins are packed as well.

Love R&S. Stay Put Hat and Boots, rofl.

Read the label on the curry paste. You'll laugh. Of course, it is a spice blend. If I had to choose though I'd take a curry base over a spice blend any day. Of course by keeping things wet it means you can do different processing up front. Either way making your own is not hard.

You gonna shit funny for a week. Doesn't ever do that to me. I regularly order it "chef hot" or 10 or whatever the high number is. Doesn't change anything.

Even dried anchos? They sell dried ones at Cuz foods, err Cub

I do this every day, too. Not a lot of leafy green veggies, though. Can't stand most of them. You can't taste the spinach. The vitamix destroys it. We buy the HUGE bag at Costco, use about half of it fresh, then before it goes bad, freeze it and use it frozen. Really makes a difference. <-has never thought of freezing spinach. When mine starts to go I cook it. I can eat a whole Costco box in a sitting that way. in fact I'll be using one for dinner tonight.

Or toast, rehydrate and blend.

So peel 50 heads in one day. You'll never sweat it again afterwards. Gotta practice to make things easy. I go through about 3-5 heads of garlic a week. I only peel the big pieces and the rest gets put in the refuse. Doesn't take very long. My inlaws cry when they watch me. They do it and use some pampered chef chopping device and it takes them 5x as long.

Before even starting with a mid you need to determine potential mounting locations. EVERYTHING is a compromise, no need to add more by deciding things without the background. Oh, and give up on keeping up with an 18". No way, no how that is going to happen in the midbass realm. Going to have a gap, no way around that if you are comparing to full tilt levels. Of course if you are like most other bassheads "keeping up" means hearing the words. In that case, it's easy.

I thought your avatar was towlie for which the topic matches well. Curiosity is getting to me though. And yes, this is super relevant. How do you plan to design a box for said frankenwoofer?

Two carrots and two stalks of celery is a full serving of veggies? Yikes.

The law of diminishing returns happens extremely rapidly in drivers. Sure to a point there are things that are helpful, but after that, meh. Can't say that I run too many $20 drivers, but I don't spend a whole lot more than that. Subs excluded of course, but they have a wee bit more raw material. And yes, the price point on the utopia's is absolutely asinine. At least an order of magnitude is put in just for stupid consumers.

I bet it takes me less time to make chili with all fresh ingredients than it takes you to make it with off the shelf stuff. Knife skills are the key to cooking. Obviously there aren't so many needed for chili, but nonetheless I am not slow at anything I do. hmmmmmmm....... resist! I'm good for at least 15 seconds.

They also have powdered peanut butter Maltodexterin makes that easy.

I bet it takes me less time to make chili with all fresh ingredients than it takes you to make it with off the shelf stuff. Knife skills are the key to cooking. Obviously there aren't so many needed for chili, but nonetheless I am not slow at anything I do.

I bet it takes me less time to make chili with all fresh ingredients than it takes you to make it with off the shelf stuff. Knife skills are the key to cooking. Obviously there aren't so many needed for chili, but nonetheless I am not slow at anything I do.

Predetermined mixes of spices are not spices and should never be used for anything. Your own mix is viable, but if it isn't made fresh the day of use it is pretty much garbage. The chili powder I got is mixed at the store I bought it. I actually thought I was buying a chili pepper powder. Finding fresh peppers is not quite possible now but maybe in the future. I still do my own cumin (when not in a pinch). There are dried peppers everywhere. No need to use fresh.

Predetermined mixes of spices are not spices and should never be used for anything. Your own mix is viable, but if it isn't made fresh the day of use it is pretty much garbage. Forgot how easy it is to rile you up when it comes to seasonings Obviously I "roll my own", just saying that the spice blend in my chili uses (almost) all the same ingredients as store bought chili powder, so technically yes chili powder does belong in chili. Technically. A chili spice blend is not chili powder.

The Love Machine. Exactly what we called my 68