vasubandu

So those HS-24 have 2000 watts RMS power handling. Does that mean that actually want a 2000 watt amp for each one or a 4000W amp with 2 channels if such a thing exists? At that level, am I looking for an amp or a plat with the amp?

I am saying that sometimes the best action is no action. Or the unexpected. When you come to a fork in the road, relax and wait for someone to come or head into the forest and get eaten by a bear. We always find something, eh Didi, to give us the impression we exist?

It's not my fault. If it were just one or two states, then the problem would be with me. But when it is all of them, we need to take a hard look at where the blame lies. I could be wrong about a a couple of them, but when it all of them, I think we can agree that the problem is with them, not me. Glad to see you agree,

@T2K I would agree with you but then we would both be wrong.

There are two kinds of people in this world: those that divide people into two groups, and those that don't.

There are lies, there are damned lies, and then there are statistics.

Yeah, for me they all seem to be everyone else knows but I don't.

@CECAA850 You are going to make me run out of quotes and that is hard to do. As Dick Cheney said, "If there's a 1% chance that Pakistani scientists are helping al-Qaeda build or develop a nuclear weapon, we have to treat it as a certainty in terms of our response. It's not about our analysis ... It's about our response." It does not matter if we know the number or even if there are any. We have to respond as if there are millions because there could be, and even if there aren't there could be some day, and even if there couldn't, we still have to show that we cared enough to take action against illusory threats. Or do you want to go down as the guy who said let our children burn in Texas and Alabama?

Hey guys, I am constantly trying to make deals for speakers, and a significant number of people I see have silver-faced audio equipment. Some of them have nice speakers, so they might have good older equipment. If anyone wants to put together some kind of list that would tell me what is good and what is junk. I would be happy to try to grab the good stuff and forward it on to whoever wanted it for my cost. Not trying to make a dime, just wondering if I am missing opportunities that someone else might want. I am in Seattle.

Fine. Tonight is lasagna Friday in many parts of the country, so the number was high. 12. Yesterday, it was 4 and Wednesday it was 2. I can already see that you are going to say that this is an an inconsequential number, but not to those kids. As Bion of Borysthenes said, "Though boys throw stones at frogs in sport, yet the frogs do not die in sport but in earnest." Those precious children do not experience any less torment merely because they lack company. My Sicilian client/friend used to tell me, "If you have one friend, then you have one friend too many." If one child goes to bed with Ricotta cheese in his belly, that is one child too many.

No state actually claims me. I am in Seattle, Washington until they realize I am here. With all due respect, I think others were on the Alabama/Texas bandwagon before I was, and my comments about those places were intended solely to bolster their self esteem. I would hope that anyone who reads more than a paragraph of anything I write would realize that I do not take myself very seriously, and that my comments about places like Alabama and Texas are meant to be comic in some way. My mom was born in Alabama and she is the most amazing person I have ever met. Now Kansas is different because I lived there too long. but even then so many of the Kansans I met are wonderful people. Different from me, but tremendous people. If I actually had harsh or negative feelings about a person or place, I would never express them except directly and in private. I would never intentionally be mean to anyone or hurt someone on purpose. And if I have, then perhaps I should limit my participation to objective audio issues.

If you have to ask, I am not going to waste my time telling you. Pathetic.

And did anyone notice that I solved my subwoofer mystery?

It would be funny, but do you know how many children go to bed every night after a meal of "lasagna" made with some browned ground beef, Hunt's tomato sauce and ricotta cheese with a few plastic pieces of "no boil" paste dropped onto the top. And they are told that everyone is OK with some Parmesan cheese out of a green cardboard container with a "made on" date too faint to be read except the first two digits, which are 19. Those poor tykes will leave home without ever tasting a bechamel sauce let alone a real lasagna. And we wonder why this country is going to hell, or is that to Texas or Alabama?

I added the speaker to WinISD to the extent that I could. In WinISD I had to add the driver. The online information had most of what was requested, and the other stuff autofilled. A few are still 0.00 - fLe, KLe, Xlm, PeHc, Hg, Also nothing for AfaVC, R(t), C(t), SPL max, Mcost. On dimensions I do not know magnet and basket, or Vcd or Dvol. So if the missing information matters, then it is not accurate. It never asked about shape or obstructions. I left connection at parallel. Driver is vented. Tuning is 18 Hz. Vents are 1, 10.2 cm., round, volume 1,100 liters. Seems like I am missing another setup that I left as it was. These are the velocities.

My wife and I met when we were both studying abroad in France, and I have this aching need for some mac and cheese. Not some fancy French dish, but real mac and cheese. And it is not be found anywhere in the country. So I had a friend send me some, and he sent me a great big case of it with 40 or 60 boxes. And this was in 1984/85. We really enjoyed, them, but when the other Americans found out that I have mac and cheese, they wanted some too, and when they found out how much I had, I thought they were going to have me killed. So I sold most of it. I am not necessarily proud of what I charged, but all I could do with the money was buy French wine.

Since we are talking lasagna here, you are on thin ice. According to the Italians, bechamel is the mother sauce of French cuisine because they stole it. From a book called The Food of Italy Cesana claims as its own a creation whose origin is disputed. It is a sauce called balsamella, described as a “ salsa bianca di farina rosolata net burro e nel latte” white-sauce flour browned in butter and milk. This is clearly the classic bechamel, usually said to have been invented by the Marquis Louis de Bcchamcil, maitre d’hotel for Louis XIV. “ Not so," says a Cesana brochure, “ this sauce has been made here since rhe Middle Ages, and delighted (Cardinal Allxirnoz when, in the 14th century, it was served him at a farewell banquet.” Cesana has a case. The post of maitre d’hotel for Louis XIV was held not by chefs, but by nobles, who were not likely to know much about cooking. Possibly some obsequious chef in the royal kitchens gave this name to a sauce already known to flatter the Marquis, or bechamel could have been a distortion of balsamella (some French authorities prefer to spell it bechiamella which gets it a shade nearer to the Italian word while conversely Italians also spell it besciamella, obviously in attraction from French ). Some citizens of Cesana arc inconsistent when they maintain that the name balsamella is a salute to Cagliostro, whose real name was Giuseppe Balsamo;Cagliostro was two Louis later than the Marquis de Bechamcil. However, Cagliostro was perhaps more of a culinary expert than the Marquis. When he became involved in the atfair of the diamond necklace, his house wras searched by investigators who were perhaps less interested in turning up evidence which would link him to this scandal than finding the formulas he was supposed to possess for making gold and diamonds. The only formula they found was a recipe for boeuf en danbe. Whatever the origin of bechamel, the ancient Italian balsamella is virtually the sauce we know today; French bechamel as made in Louis XlV’s time was somewhat different. Apparently, there are are four competing theories on the origin of Bechamel sauce The Italian version of who created this sauce is that it was created in the 14th century and was introduced by the Italian chefs of Catherine de Medici (1519-1589), the Italian-born Queen of France. In 1533, as part of an Italian-French dynastic alliance, Catherine was married to Henri, Duke of Orleans (the future King Henri II of France. It is because of the Italian cooks and pastry makers who followed her to France that the French came to know the taste of Italian cooking that they introduced to the French court. Antonin Careme (1784-1833), celebrated chef and author, wrote in 1822: “The cooks of the second half of the 1700’s came to know the taste of Italian cooking that Catherine de’Medici introduced to the French court.” Or, Bechamel Sauce was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, and Lord of the Plessis Marly in the 1600s. Bechamel Sauce is a variation of the basic white sauce of Mornay. He is also credited with being the creator of Mornay Sauce, Sauce Chasseur, Sauce Lyonnaise, and Sauce Porto. Marquis Louis de Bechamel (1603–1703), a 17th century financier who held the honorary post of chief steward of King Louis XIV’s (1643-1715) household, is also said to have invented Bechamel Sauce when trying to come up with a new way of serving and eating dried cod. There are no historical records to verify that he was a gourmet, a cook, or the inventor of Bechamel Sauce. The 17th century Duke d’Escars supposedly is credited with stating: “That fellow Bechameil has all the luck! I was serving breast of chicken a la creme more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.” It is more likely that Chef Francois Pierre de la Varenne (1615-1678) created Bechamel Sauce. He was a court chef during King Louis XIV’s (1643-1715) reign, during the same time that Bechamel was there. He is often cited as being the founder of haute cuisine (which would define classic French cuisine). La Varenne wrote Le Cuisinier Francois (The True French Cook), which included Bechamel Sauce. It is thought that he dedicated it to Bechamel as a compliment. La Varenne recipes used roux made from flour and butter (or other animal fat) instead of using bread as a thickener for sauces. https://whatscookingamerica.net/History/SauceHistory.htm Although Marcell Hazan dies in 2013, I contacted her anyway, and she assured me that the would never put French Bechamel sauce in her lasagna, only Italian. And that settles that.

I think that is probably has a place in Hawaii and the South Pacific. I would love to have it available for a plate lunch, but I would never order it. I might buy some, but only to use as a punishment if one of my boys did something terrible.

OK let's get this straight. There is no such thing as lasagna without bechamel sauce.

@oldtimer which island, and did you know that there is a pair of La Scalas in Maui for $700? My wife grew up a few years on the big island, so we go there as often as we can. I would so love to chuck everything and head there myself.

Actually, it is so close that we are waiting for the photo finish.

Those are a lot of my questions. The volume of a tube with a 35.5 inch inside diameter and six feet of length is 71, 263 cubic inches or 41.24 cubic feet. The HS-24 itself takes up .75 cubic feet each, o 1.5 cubic feet total, leaving me at 39.74 cubic feet. The HS-24 in ported mode likes 16-20 cubic feet of air, so with two that is 32-40. Even if bracing and everything else takes up 5 cubic feet, which seem improbable, I would still be in the sweet spot. So it it hard for me to see how I will not have enough air space. For a box to have the same 41 cubic feet, it would need internal space equivalent to a cube 3.4 feet per side, and I don't see any of those around. Your bracing/mounting question makes a lot of sense and it occurred to me. I hope that I can learn something from the Sonotube people. Because it is a tube, the walls are very stable, but still. I just do not understand your statement that I'm going to have to have a lot of port area to keep the velocity down. It sounds like a serious concern, but I just have not learned enough to understand it yet. On the tube itself, I had a great conversation with a guy there, and he said that they could do just about whatever I wanted on a custom basis. Making the walls an inch thick would run about $200 he said. There are some other more intriguing options, but I have not been able to reach them. Made with wood, not fibers. But finding the right tube will be a big part of it. Something like the 1802 would be an attractive alternative, particularly if one could be found cheaply I have plenty of contacts in the business liquidation area, and if a theater closed, I bet one would sell for not that much. No idea if that is realistic or not. I have seen some Klipsch professional stuff in that context. But a great subwoofer is my secondary goal here. My first is to turn this goofy idea into reality and see what happens. I really appreciate your thoughts here, and your taking the time to look at the catalog. I have so many things to wrap my mind around, and now even more, but it seems manageable and doable. Thanks.

Ok, you try driving blindfolded and see if you can tell the diff. This is one of those no-win propositions. If I try it, and it is horrible, then I have a pan full of horrible pasta. But my wife would make me eat is anyway because I made it and we do not waste food. If I try it and it is god, then I have to admit that my entire lasagne belief system is based on lies. The ones who still believe will disown me for not cooking first, and the one who don't cook will never really accept me. In the end, I will have to either quit eating lasagne altogether or secretly make it in tiny batches and quietly goblle it down in my office late at night with the door locked. So nice try. In the meantime, Marcella Hazan is the Godmother of Italian cooking, and I used her recipe when I make lasagne. And she clearly says to not only to boil but that "it is necessary." I am not messing with the Godmother when her son lives down the street in Portland.

@WillyBob I grew up outside Boise Idaho which technically is a desert, and we rarely had more than 10% humidity. In the summers it got really hot but the shade was instant relief and even a fan made a difference. We had a Christmas tree farm, and we worked when it was 100 degrees. The I went to college at the University of Kansas and it felt like they rewrote the laws of physics. When it was hot in the summer, the shade was no relief. It felt like some sticky hot substance was clinging to me. In Idaho, the temperatures fell into the 50s at night even on the hottest days, but we still had 90 degrees in the middle of the night. Just miserable. and the Winters were the same way. It felt colder than it was, like ice was forming on me. No wonder those people believe in hell.

Yeah, a CF-1 and a CF-3. Big difference. But it was hard to really get a feel for it. I did like the fact that when it played it kind of jumped out at me. Never heard a CF-4. And I have been told that they are different animals than the CF-3, which might explain why there are 11 CF-3 for sale on my list now and only 1 CF-4. I may just throw in the towel and go get a KLF-30, KLF-20 and KLF-C7 set in Spokane. At $1,600 it looks like a good idea, and the CF-4 vs KLF-30 arguments have people on both sides.