EdipisReks1
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Posts posted by EdipisReks1
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2016 sucks ass. Then again, viraltimelapse is not a great source. Beyonce and Kim Kardashian still being, you know, alive.
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Gerry Mulligan Meets Been Webster. Reissue DMM
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7 minutes ago, jpelg said:
In all seriousness, I always wonder what headphone makers use as amplification (and source(s)) during the development of TOTL reference cans.
Me too, this is an excellent question. Amplification and source.
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Pink Floyd - Animals
Horace Parlan - Speakin' My Piece
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I'm interested in the Elear. I still need to get my DAC-1 and my HeadRoom Stack fixed (should be sending both out this week), but I was thinking about getting the HD-800S. I loved the soundstage of the HD-800 (owned them twice), but even modded, the treble and lack of warmth eventually grated on me. If I could use my Extreme I would, but it picks up radio signals in my apartment (perfect storm of bad locations).
The Elear is pretty warm, right? I'd love something that split the difference between my vintage RS-1 and the HD-800, while being better than either.
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Quarry
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happy birthday!
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9 minutes ago, blubliss said:
Ok, so these are the real deal. HD800 is probably kicked to the curb.
Considering the price, I find the "probably" to be disappointing.
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I used to have an HDCD capable CD player (modded music hall something or other). I never noticed much of a difference, but I always liked it when the orange (I think it was orange) light came on.
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9 hours ago, n_maher said:
My semi-daily smoothy is: spinach, blueberries, banana, strawberries, peaches, and pineapple.
I've been doing something quite similar, since I got my blender. Pretty energizing and filling, in the morning.
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Betty Blake Sings... In A Tender Mood. Japanese reissue vinyl.
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29 minutes ago, Aura said:
iOS 10 - the one where texting got too complicated for anyone older than 25. All the new shit seems stupid.
I'm a lot older than you, and I've had no issues with texting. It is rather snappier than iOS 9 was on my 6S+, and I like the notification center upgrades.
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I really like schnitzel. I might try out a vegetarian version, some time. That looks very well prepared, Mike!
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The CK 2998 is a beautiful watch.
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2 hours ago, Dusty Chalk said:
Jacob, now that you're back, will you please share with me your instructions for consistent caramelized onions? I vaguely remember you telling me once, but I think that post got nuked. Do you use water or not?
Garlic, too, if you do caramelized garlic.
Al, that looked great, I'm sure it was fine. What rub are you using? I wouldn't compare yourself to the brisket fairy, that'd be like me comparing my guitar playing to David Gilmour or Al Di Meola.
Yeah, I just called Naaman the guitar hero of brisket.
Hey Dusty, I typically just use salt, a bit of oil (whatever is required to keep things moving around when you stir), and low heat and time. You want to maximize surface area, as that is what allows for a good reduction of moisture, which facilitates expressing sugars in the produce. You can, and I do this occasionally, add a very small amount of baking soda (maybe a 1/4 teaspoon to two large onions, or four bulbs of garlic, minced, in a pan, well mixed). This changes the PH of the vegetables, and they will weep liquid more quickly, and they will caramelize much more quickly. It will taste caramelized, but it won't taste like true slowly caramelized alliums, and you have to make sure to use the bare minimum of baking soda, otherwise it will taste soapy. Using baking soda is acceptable for situations where you are adding caramelized onions, garlic, leeks, etc, to something else that is strongly flavored, but I'd never do it when making something that is mainly flavored by the caramelization itself. For instance, you'd never want to change the PH when making a very traditional French onion soup. For that application, I expect a five pounds of onions and two of shallots (which is the smallest batch of French onion I typically make, as it freezes so well) to take several hours, in a low temp oven.
I never add water, as water is the enemy of caramelization at atmospheric pressure. I've never done it, but there are pressure cooker methods to caramelize alliums more quickly. I should try that out, as I'm a big fan of pressure cookers. Having said that, the picture that is provided does not seem adequately caramelized for French onion soup, in my opinion (I think the presence of a certain required amount of water may prevent caramelization, beyond a certain point, but I'd have to test it, to be sure). For that application (I do the most traditional version, which has no beef or vegetable stock), you need the deepest flavor possible, and you want to caramelize until you hit a light mahogany color. Something just about ready to burn, but not quite there. You get that with low heat, salt, oil, surface area, and occasional stirring. I hope that helps!
Here is the French onion soup recipe I like the best, if you are interested. The only change I make is replacing a couple pounds of onions with shallot.
My favorite way of doing garlic is actually really easy. Heat your oven to 250/300. Wrap a bulb of garlic in aluminum foil. Stick the bulb in the oven for 45 minutes to an hour. Take out, once the bulb is very soft, let cool for at least an hour, and then just take the bulb apart and squeeze each clove out of the skin. Some people like to do it at higher temps for less time, but I think that brings out bitter flavors in the garlic. 45 minutes at 300 should do it just fine. You don't need to wait, if you squeeze the cloves out while wearing dishwashing gloves.
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anything new to show?
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My oven didn't want to get hot enough, for some reason, so the spring wasn't right, and therefore the hole formation wasn't ideal, but it's not bad for the time doing a traditional French bread in two years. Excellent flavor.
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I haven't made bread in two years, but I made poolish, tonight. I'll post pics of my demi-baguettes, if they turn out well.
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2 minutes ago, Craig Sawyers said:
We had some totally miserable ones in February in Dublin from an outfit that knew diddly squat about anything to do with storing cigars. Acrid horrible monstrosities, which should have been spectacular had they been stored and treated correctly.
Ugh, that's the worst possible thing to happen with cigars! I'd much rather have a well stored mediocre cigar than a poorly stored great one. it's not even that hard, it just takes a little bit of effort and caring.
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On 9/6/2016 at 4:06 PM, swt61 said:
So quick question...Does open trade with Cuba still hold interest for cigar aficionados? Are they still producing a superior cigar?
The biggest thing about Cuban cigars is that the soil and climate of Cuba are ideal for the kinds of tobacco plants that are ideal for cigars. I've sampled many Cuban cigars from many different years of production. The oldest was pre-embargo (and not from "pre-embargo seeds," as is often meant by that term), and the newest was about 10 years old, but most were rolled in the 90s. Construction quality varies, and construction quality is a very important component of how a cigar smokes, but the tobacco quality was pretty uniformly excellent. Like Dan, I'm worried that quality will go down once they start trying to satisfy the US market, but I'm somewhat optimistic.
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21 minutes ago, Grand Enigma said:
So, you are the same person(s)?!?
You know, Zach, you don't have to be an asshole. You make me want to go back to not being here. Maybe I should indulge that impulse.
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What are you listening to Part the Third
in Music
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Great name for a pet prairie dog.