fenderbender

No fair..... We want pics!!!!!!! Lol

http://importfood.com/videos/070-Dish8.html I use these at work.... your idea is a lot cheaper

Stick with the cheaper one. I have both and because it's wider the longer blade flexes and messes you up. IT IS SHARP!!!!!!! Careful caution peligrossa dangere don't want your new nick name to be " stumpy"

funny story. Short version. Moved to cincy when I was 16. My cousin was about 25 and snuck me out to go drinking at the " pickle barrel" in Clifton. got trashed at about 1:00 am was asked by two of his female friends if I was hungry. Wound up at a skyline for the first time. Sitting there with two "cougars" lol. Asked what I want and I hadn't even looked at the menu. One girl then proceeded to ask a 16 year old his dream question. " would you like to have a three way? We love a three way! needless to say I was all bevis and butthead for the next two minutes!!!!! Uhhhhhh. Huh huh. Uhhhhhh. Yessssssss. I'm gonnaaaaaa SCORE!!!!!!!! all I got was a stinking plate of spaghetti with watery sauce and chesse!!!!!

http://www.amazon.com/Harold-Import-Company-BN1-Mandoline/dp/B0000VZ57C/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1330128423&sr=1-1 Here's the link. Only $24.

Dave, A great tool to have in your kitchen is an authentic Japanese mandoline Beringer is the best brand and about $39.95 on amazon. it's a plastic slicer with a very very sharp blade and a screw adjustment for micro fine adjustments. Also comes with Julianne attachments . with a berenger you can slice an onion paper thin and that's all you Need so with a razor sharp nife or implement such as I described cut a medium onion in half. ( those Texas sweets are awesome). And proceed to slice them paper thin. So thin they are limp and leaching water. dredge in seasoned flour and drop immediately into a fryer or Pan of good oil at 325-350 degrees. Shake or stir so they don't fo a big clump and fry until golden brown and crunchy. this technique uses the onions own juices to fo rm a batter when they hit the flour. Gotta work fast to get it just right but they are great on everything. I'll try to find a link to the slicer. I can't live without mine

Awesome dog...... grilled 4 oz polish sausage. Butter your poppyseed bun on the inside and brown it in a pan. top with spicy mustard. Shredded sharp cheddar, pepperincini, jalapeño, one crumbled slice of fresh bacon( non of those nasty bits) and finally paperthin crispy fried onion string!!!! At least two beers handy to wash it down and double up on your Lipator!!!!

Love me a good hot dog..... Favorite meal is the $1.50 dog and soda at Costco. Lol now please bump my for sale post

Those amps have a start up mode and they are playing "Barry White" "Come, here Babe to my zebra skin rug...., You know I'm your drug, Lay your body down next to mine, My tubes will make you shine, Feel the shiver up your spine" Wow is it getting hot in here..... I need a cold shower////// LOL Beautiful work by a master!!!!!

[:$] [:$] [:$] [:$] Thanks Dave....

Love good greek feta!!!

Chris.... Oh well we've hijajacked this thread... LOL My room is a big open space carpeted with 10 foot ceilings, that opens up to a tiled kitchen about 20 ft from where the klipschorns were placed..... no matter what amp I used I have always had resonance problems from the mid bass down, but thats a factor of cheap Florida new construction..... had a tone generator disk that ran through the whole spectrum and tried isolate some of the problems, but short of ripping down the dry wall and replacing the metal studs and replacing all the windows, I had to live with what I got. One of the reasons I sold the klipschorns.... "Additionally, a strident sound is usually caused by increased FR and driver/horn ringing issues at 8-12 Khz, which is also in the range for increased sibilance. One of the things that Al K's crossovers do is to curtail K-55 overlap with the K-77 tweeter, and what you then hear is mainly the T-77 unmasked, which can be a bit strident if it isn't padded down a bit." This probably was part of the reason..... My dealer told me something along these lines, but i'm not very good at tech speak.......

That's interesting, because this amp is clearly superior, in my humble opinion, driving my K-402s and TAD TD-4002s. Crossover performance (including time alignment) is critical to performance. Did you time align your drivers? All you have to do is to pull the tweeters out of the cabinets and mount on small baffles/stands, then align them at the back of the cabinet just over the midrange K-55 driver front face directly below it.Chris hey Criss the first watt amps are first rate products, I heard them and pass labs at my dealers showroom through different speakers( memory fails) and they did a nice job. He knows I'm a Klipsch guy and gave me his F-3 demo to try on my khorns to get my opinion. Now the x-overs I had were ALK extream slopes - not active covers so I could not do any adjustments It was honestly the first time I heard my khorns sound " honky". Again may have been the way the x-overs are set. Could be my room?? Just that I've had several diff amps and never experienced that "honkeyness"

I just like a bit of sharpness to counteract the richness.... feta works great if thats up your ally, or simply squezze some fresh lemon juice ( not as subtle) into the polenta

"This is the reason why I suggested the First Watt F3 amp above. " My experience with the f3 was not good at all. I auditioned one on my khorns in my home for a week a few years back. The bass was fast and tight but the upper mids were smeared and the highs were shrill. I couldn't listen for long with out fatigue. I guess that it might have had some interplay with the ALK x-slopes , I never tried them with the AK-3 xovers. perhaps a tube front end would have smoothed things out. It was a dealer Demo for a great price but I wasn't interested. I even tryed the pass labs monos ( I forget which model) and they were worse!!! I know the F-3 is a great amp. Just didn't work on my system in my room. That doesn't mean it won't work for you Cayin makes a great 80 watt hybrid int. ) tube front, SS amp) that sounded amazing. for "tubey" sound a restored Mcintosh mc2505 works really nice. I really regretted selling the one I had IMO khorns are a funny beast.....and not like most speakers.... They are very particular what you feed them and how your room is set up and treated. My best advice is to try to audition different amps. I know this is next to impossible but you really need to hear them with your ears.

I had a set of H2's running off a mC 2505..... heaven on earth, Not sure about the receiver as a preamp.... you may want to look for a better pre, the 2505 is fairly neutral, where as some of the Mcintosh vintage recievers/preamps sound very "wooly", overly bloomy and sloppy "to my ears" *****example: when I put a modern tube preamp in line with the 2505, in place of the vintage Mc pre I had ( fully reconditioned and up to spec), it was as if somebody "took the blanket of the front of the Heresy's".... On that note, heresy's are very easy to drive and work well with a lot of different amps/ recievers.... had a restored marantz receiver that was great and my fav was a Sansui AU-7900 int.... About $350 bucks

Hey CB.... Don't know what you'll wind up with but I have a set of hubs and four take up reels just gathering dust. Got them for a Revox that never materialized.... Your welcome to them if they would be useful and would work with what you get.....

I can't speak highly enough about rogue gear. Made and assembled in America High build quality, and sounds great!!!!! I love even the entry level Atlas driving klipschorns. I've had and auditioned amps costing five times $$$$ and the rogue gear always bested it. very tight fast bass for tubes, and sparkly mids .

Here we go..... Braised short ribs in Porter and figs, with goat cheese polenta This only works if you have a good butcher to make you nice "english cut " short ribs..... nice and meaty on top of the bone with good marbleization.... Dry the short ribs and brown them in 2-3 tbsp good oil in a thick cast iron or enamel pan (le cruset, ducth oven etc.) with a good carmilization on all sides...... remove from the pan and season with a rub paste made from kosher salt, fresh black pepper, ground ancho chills (smoked paprika will work), chopped fresh thyme, chopped garlic, dash of dijon. As soon as you remove the ribs from the pan add 1 diced carrot, 1 diced small onion, 1 diced parsnip, 1 diced fennel bulb....saute until light brown and stir in 3 tbsp AP flour and saute on low for 2-3 min to toast the flour a bit. Add two bottles of a good porter or stout (sam adams honey porter works), 1 quart chicken stock, 1 tsp tomato paste. stir like crazy with a wooden spoon to disolve all the "roux" flour, and place short ribs back on top. Add one cup of halved dried figs, cover and cook in a preheated oven ate 275-300 for 2 hours or untill the meat is fork tender. remove the ribs and spoon off any fat that has floated to the top.... reduce the "sauce" for 5 min while making the polenta... 2 cups chicken stock brought to a boil and stir in one cup med corn meal for polenta... add 2 spoons of butter and 2-3 spoons of goat cheese, salt and pepper to taste. spoon the polenta in the middle of a large soup dish or plate, place one or two short ribs on top and cover with the porter fig sauce.... stick to your ribs!!!!!!!! eat and drink the other four bottles of porter!!!

Well recorded, well mastered, well pressed is just that....well done...... I don't take sides as I just love to hear music, and whichever medium does it the best is what I go to....... I love the ritual of vinyl, I love the ease of my music server...... but what I go for is the overwhelming feeling of joy, hairs tingly, tears start to well up, of the emotional response to a good edition..... no matter which medium is used to reproduce it... yes i have my favorites...... i have some great vinyl, really awesome 1st pressings, great remasters........ and some just $uck out loud.... Same for all the incarnations of digital....... Guess it's the price we pay for loving music..... buying multiple copies of everything we love, even if the wife needs a new vacuum cleaner..... ( I'm so glad she's not on this forum or I'd be dead by now..... lol )

Love it!!! I do an "Amuze Bouche" (please the palette) With Raw but Cured yellowfin tuna sliced into 3/4 inch dice sitting on squares of pickled watermelon rind and wasabi air..... mmmmmmmmmm

I'm with you there Brac !! Love it raw

Agon sellers must really be feeling the pinch... I've had two sellers that I regularly buy LP's from, email me there new "for sale lists" Never had that happen in the 8 or so years I've been going to it. Oh and did I say.... I really hate the new Agon site!

My opinion only..... I feel the front end is where you really get the bang for your buck, especially with khorns. That said any neutral quite amp/precombo works well. I've run Mcintosh, vintage Sansui, Cayin, Rogue..... The Rogue is my favorite with very very tight bass, but even my cheapo Sansui au-7700 sounded really great. Didn't like my denon 5 channel...very thin Or my vintage tube sansui AU-111... to warm and very overly bloomy bass.... ( it sounds great on heresy's) Like gnatnoop said, determine your budget, you can get great results in the $800-$8000 range. I think you'll find that you don't have to spend a ton on amps as 50 watts is still overkill considering a lot of folks run 3-8 watt SET amps with great results..... A nice vintage Mcintosh 2250 works great, especially with a tube preamp. The Cayin integrateds are really nice and about $2k as is the Rogue Integrated. I've heard NOS valve's VRD's and they sound very very nice. Lots of choices! I put my money into the front end, with the best DAC ,turntable/ cart, source material I can afford.

Ok ....Dave, back on track Hows about something reasonably healthy to start off with? Salmon with a honey cardamon glaze....lots of boring salmon dishes, this one has a kick. the marinade... and this will keep for a few weeks so you can make it early and if you make to much it will keep... 1 cup good olive oil, 1/2 tsp fresh ground black pepper, 1/2 tsp kosher salt, 10 basil leaves, 3 scallions, 1 clove garlic, 1/2 cup chopped cilantro, zest ( only yellow...no white pith) of one lemon..... throw this into your "osterizer" blender.... and what you get will resemble a loose pesto oil. The Glaze.... this needs at least 24 hours to macerate.... but the longer the better... In a non stick fry pan place two shallots cut in half with the peal in tack ( small yellow onions will do) the goal is not to saute but to get a good char on the cut flesh side of the shallot/onion..... when these are very brown add to the pan, three "quarter" size slices of ginger, six crushed cardamon seeds, two red chilli pods ( more if you like it spicy), one sprig of fresh thyme, and a 1/2 teaspoon of corriander seeds. turn off the fire and just let all the aromatics get a bit toasted, but not burnt..... then add one cup of good honey, two tbsp soy sauce and the lemon juice of the lemon you zested for the marinade. bring to a light boil and cool a bit and place in a sealed glass jar. leave out over night and then refrigerate..... will keep for weeks. the fish.... great fresh salmon is required.... the "Sea Whistle farms" scottish and irish atlantic farm raised is some of the best other than true wild i have found... if it's available to you... costco usually has very nice chillean...... so buy a side and skin it " or have the fish monger skin it for you if your a pu$$y... sorry ...**** side note, if you are going to freeze the remainder of your fresh salmon or any meat fish, I highly recomend spending the $1-200 on a food saver.... it really makes a big difference. Cut your salmon filet into desired portions and chill on paper towels to absorb any leakage... preparation.... this can be cooked any number of ways.... charcoal grill, hot smoker, wood plank, saute pan( if you choose this method sear it in the pan on both sides and then finnish in the oven), george forman grill... broiler...... personal choice, i prefer medium hot charcoal. an hour before cooking take out your salmon fillet and lightly brush with the marinade and let sit out..... clean your grill very well and spray it with non stick spray ( a bit on the fish wont hurt ) place the fish flesh side down ( the skin removed side up) for two min. and then turn it still flesh side down 90 degrees to get nice grill marks. cook two more min..... flip to skinned side down , at this point lovingly slobber on the honey glaze cook for two min and rotate 90 degrees for the final 2 min ***** cook time will vary depending on thickness of fish, grill temp, doneness desired...... the goal is to get nice grill marks and hen let the glaze caramelize from the radiant heat.... in a pro kitchen we throwit under a broiler for 30 sec to achive this but the grill works fine..... this goes great with rissoto, cous cous, quinoa, rice, mashed sweet potatoes..... if you wish you can take a 1/4 cup of the glaze and add two more lemmons, and simmer....slowly wisk in 3-4 pats of butter and you have a classic burre blanc sauce..... give it a try