Torpedo

Collective stupidity doesn't make that price "reasonable" but I must accept your point. Sad days...

In what universe is 1299$ for a pair of tubes "reasonable"? in Trump's where everybody is rich and beautiful?

Happy Birthday, Adam!!!!

Which one? If you can get a Taylor or a Martin for the 300$ you stated on the first post it'd be my choice too, but there's no way you can find such thing over here. Nevermind, I've just seen at another thread that it's a Taylor. I wish you enjoy it

Electroacoustic Yamahas from the late 90's and early 2000 are very decent and should be found in the sub 500$ range.

Happy Birthday, Gwhatever!!! enjoy your DC

I'm not very sure what's the difference between the 59L and the 59M you've been offered. I had a lower model in the Denon range on those years and I couldn't be happier. Even on a less massive platter and a way simpler tonearm, the thing sounded very good. I'm not sure what's the tonearm effective mass in that model, that's the only thing that could interfere on your cartridge wishes. A thick rubber mat would help to get rid of the tiny bit of engine noise that the cart cold pick up.

Happy Birthday!!! I wish it's a great day with your beloved ones around

Happy Birthday, John!!! I wish you have a great one

Is that a golf stick? We're living the times of the wealthy morons who don't know how to spend their money. And the weather keeps improving by the day

Good to get confirmation, it's been my usual approach since I became a Mac user. Thanks for the replies.

Any problem in installing a recent system copy from Time Machine?

Happy Birthday!!!

Happy Birthday, Dan!!!

Happy new year, guys. Not much of a celebration yesterday, just the 12 grapes and a toast with the wife. We (as in all Spain) have this silly tradition of eating a grape with every bell stroke when the clock is hitting 12. We didn't choke.

I've watched a couple of episodes of Black Mirror, Season 4. I've liked the previous 3 seasons.

Nice selection, Jim. Some of that jamón is bellota (acorn), it means the porks were fed with acorn and not any kind of animal processed food. Ibérico refers to the pork's race. Pure ibérico 100% is what we call "pata negra" (black hoof), it's becoming rarer and more expensive, but 50% ibérico (half of the animal's blood from an "ibérico" ancestor) is pretty good too. Cecina is awesome too, it's made from cow or veal's leg, cured in a similar way as pork's legs are cured to make jamón.

Netflix in Spain wasn't offering Season 4 yesterday, but today it's available I'm guessing that they needed some time to translate and dub the dialogues. At another service they make available the episodes of other shows in English simultaneously with the US premiere, then a few days later the translated and dubbed ones. I like this show, very entertaining and well made and acted. Thanks for the replies, guys

I've read on other threads that some of you are watching, or finished watching, the 4th season. On what streaming service? The ones I have access to, and they're 3, are still stuck on season 3.

Then Syne ONE, Syne DOS, Syne TROIS, Syne QUATTRO...

Thanks for the review, John. I'm very glad these are working for you I'm better, the tinnitus is back to normal (I've been having bilateral tinnitus since the late teens) and the hyperacusis is much better, now I can go to a restaurant with it not becoming a painful experience. I'd say I've recovered a bit of hearing in the 4-8KHz range, but not much above that, I'll have a new audiogram in a few weeks. I can listen to music on speakers without much discomfort, I'm not brave enough to try headphones yet, if SPLs are highish for some time the tinnitus gets worse.

Happy Birthday, Ric!!!!

Happy holidays, dear friends. I truly wish 2018 is more peaceful and friendly to the world and all of us.

Sorry for resurrecting this almost dead thread, but I thought it'd be better than starting a new one on the same subject. We've been using the Anova with Ziplock bags with good results, no trouble with liquids, most of our sous vide cooking is with dry fresh food. We're considering cutting a whole jamón with the knife, as it should be, but instead of go cutting as long as we're consuming it, we'd cut it all at once and pack the slices in proper vacuumed bags. It should be more convenient, it's a big 7Kg jamón and we'd need a few months to consume it, so by the end it'd be too dry and chewy. We had one professionally cut and vacuum packed once, but they didn't cut it by hand with the knife, nor the vacuum of the bags was first rate. Disappointment at 25€ for an excellent quality pata negra. So, what'd be your recommendation for an affordable, no need of chamber, yet good vacuum quality sealer? We're not spending more in the vacuum sealer than on the jamón

Happy Birthday my friend!!! Undust your Spanish and enjoy this Christmas carroll Maybe the accent makes it harder Have fun