New Schiit plus Colon Problems from MickyDs + Fast Fud Favorites

Discussion in 'General Audio Discussion' started by YMO, Nov 15, 2021.

  1. Cspirou

    Cspirou They call me Sparky

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    That's the furthest apart I've seen speaker terminals
     
  2. yotacowboy

    yotacowboy McRibs Kind of Guy

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    I was really hoping for more bigger caps. </s>
     
  3. leafy

    leafy Facebook Friend

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    Isn't the choke the reason for the reduced cap?
     
  4. Cspirou

    Cspirou They call me Sparky

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    lmao

    1B37CCA8-AD61-4932-B782-B6C831626DD1.jpeg
     
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  5. twinkletoes

    twinkletoes New

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  6. purr1n

    purr1n Desire for betterer is endless.

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    LOL, white person spicy levels. Had this dude in Bear Lake CA give me some of his chili which he claimed was 11/10 on the spicy scale. It turned out to be 2.5 out of 10.
     
  7. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    In tears over black pepper

    Christ.
     
  8. Psalmanazar

    Psalmanazar Most improved member; A+

    Pyrate Slaytanic Cliff Clavin
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    I made quiche verbatim from a french recipe with the correct amount of onions, butter, etc a couple of months ago. The WASPs could not handle it, could not handle the actually flaky crust, and were literally walking around the kitchen, thinking there was an infestation or a mouse died somewhere.
     
  9. Azimuth

    Azimuth FKA rtaylor76, Friend

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    Some of my co-workers got the mild chicken from the original hot-chicken places here in Nashville (Prince's), and some of the more amateur peeps were crying. Like literally eyes watering, nose running, throat burning, etc. One dude could not even finish. Mild....mild!

    I had medium hot and it was fairly spicy and about as spicy as some American Indian meals I have had. Pretty hot, but with still a lot of flavor.

    Whataburger has "Spicy Ketchup", but to me, it is more tangy than actually spicy.

    I think someone documented that the further south you go and the closer to the equator you get, the spicier the cuisine. Modern theory is that spice triggers our heat receptors and encourages sweat production, which cools the body down. So the further north you go is less and less spicy food. Although that does not explain why I like chili in the wintertime.
     
  10. Psalmanazar

    Psalmanazar Most improved member; A+

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    Yeah probably. Similar to the Cirrus fake bass punch (Lynx has a little of this and Prism a lot) but the higher end ESS chips get rid of it. It sounds good but it's fake.

    This makes me wonder if the new workhorse RME stuff will be good. The old stuff was more neutral in some frequencies than the MOTU and UAD, just the low end was constricted and the treble sucked.

    The Apogee symphonies do not have this bass punch. They're just in an unwieldy form factor. You either get stereo ins and outs and 1 set of adat outs in a desktop interface or some crazy thing that can take two cards, has a fan, you need to get the desktop one or the SE card (2 in and 6 outs) for the excellent monitoring conversion, and then you're stuck with either 8 or 16 other outs for a crap ton of money.

    I wonder if the Chairman Xi Jinping endorsed Merging stuff (I shit you not their website used to advertise this) is actually good.

    Anyway, I don't really trust anything other than RME to work out of the box and Apogee to sound good at this point for interfaces. A lot of new stuff is coming out: RME is slowly replacing the AKM chips with ESS for both AD and DA, Apogee blew out their Element and Ensemble interfaces a while ago, Prism and Focal are blowing out everything right now, and Metric Halo is promising delivery in Q4 of 2022. Typical.
     
  11. Merrick

    Merrick A lidless ear

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    A friend of mine went to college in the Midwest and her roommate though ketchup was legit spicy. Mayo was all she could tolerate.
     
  12. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    I've tried that ketchup in the article, it completely misses the mark. Real Ketchup is a caramel sauce that's flavored with tomatoes, onions, garlic, vinegar and warm aromatic spices like cloves. That World' Best shit tastes like souped up jarred pasta sauce.
     
  13. purr1n

    purr1n Desire for betterer is endless.

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    Whataburger offers spicy ketchup. That was new to me.

    --

    https://www.dublinjerky.com/kryptonite-beef-jerky

    My last trip to Burbank, someone at the office offered the above to me. Ghost pepper. Now there is spicier. On the Asian scale, I can handle a sustained 5.5 / 10. This was 7.5-8.5 / 10. I could eat five pieces before the heat built up and started to sweat a little. (I had to stop). The nice thing is that it's not just heat, there's taste too. This is definitely burning anus stuff if you are not used to it.
     
    Last edited: Apr 5, 2022
  14. YMO

    YMO Chief Fun Officer

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    You can get Whatajesus Spicy Ketchup from HEB if you like. They did a limited run of Spicy Ketchup with hot sauce in it, and it was tangy tasty. So good that I wish I can pour some on my GF and get busy with it.

    But yeah....I remember when Spicy Ketchup was a limited run thing many years ago at Whatajesus. The feedback and demand was so great that they made it a perma item.
     
  15. supertransformingdhruv

    supertransformingdhruv Almost "Made"

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    I had a coworker at my last job who once went around offering people some antelope jerky with a sack of ghost peppers blended into the meat. Guy thought he was pretty funny, didn't warn anyone about the peppers. We're all used to there being jerky around whenever folks went hunting, nothing weird there, so everyone just said yes to free jerky. He went around to everyone's offices hitting people one by one. Comes for me as one of the first since I talk big about spicy food.

    I like to think I'm pretty good at spice-- I'm Indian, I eat the Carolina reaper, etc.-- but this stuff was nuts. Part of it was how tough the meat was. You'd just chew and chew and the whole time the pepper would keep burning a hole through your tongue. The other part was that the whole pepper was already crushed and activated, fully potent from the get-go. No ramp up like if you bit into a pepper, just an immediate needle to the tongue. There's no taste, no heat buildup, just pain.

    I figured out the game the second I put that jerky in my mouth-- nothing that's fit for human consumption hits that way-- and I knew right then there was no way I was going to swallow that. Maybe I'd survive it going in, but there'd be hell to pay on the other end. So I chewed at it for a minute, acted like I'm swallowing, tucked it in the side of my now mostly numb mouth, and said "It's got a bit of a tang to it, what's that? Sriracha?" He left in a huff and I immediately spat that shit out. Some regret-- I couldn't taste my lunch that day.

    In the afternoon we got an email from our manager saying that guy was banned from sharing any more food at the office. Turns out he pulled the same "hey, want some jerky?" trick on the intern and just about killed the kid.

    Tl;dr I love a good reaper jerky, but I've learned not to f**k with ghost peppers.
     
    Last edited: Apr 5, 2022
  16. Thad E Ginathom

    Thad E Ginathom Friend

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    "Spicy this that and the other..."

    Errrm... Chilli is just one of the spices, right?

    I like the flavour of chilli, but not so keen on it overpowering everything else. A friend, from an area of India known for its hot-hot-hot, food said, "I can't see the point in food that hurts."

    on the other hand, there is a sort of high from eating chilli.
     
  17. dmckean44

    dmckean44 In a Sherwood S6040CP relationship

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    For sure, really hot food is best in cuisines that feature bold flavors that can stand up to the heat. Mexican and Thai are good examples.

    But, on the other hand it's sometimes nice just to eat something that completely overwhelms a single section of your tastebuds. Like cadbury creme eggs, pretzels, IPAs or strong cups of coffee, licking the spoon after you marmite in a sauce, etc...
     
  18. Azimuth

    Azimuth FKA rtaylor76, Friend

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    My apologies. I am not speaking about chili peppers per se, but the dish "Chili Con Carne", or translated directly from Spanish, "Chili with meat."

    It is kind of a spicy hearty soup, kind of. A very common dish here in the states. We eat it plan and put it on everything....hot dogs, hamburgers, fries, nacho chips, Frito corn chips, etc. We can just tell from context when someone talks about "chili" meaning the actual pepper, or chili the dish.

    https://www.simplyrecipes.com/recipes/chili_con_carne/

    "Chili con carne means chili with meat. It might have originated in San Antonio, Texas, in the mid-1800s, although some trace its origins back to the Canary Islands in the 1700s. Immigrants from the Canary Islands settled in San Antonio in the 1800s and may have brought it with them.

    Originally, it was simply meat, sauce, and chili peppers. Eventually, cooks added beans and tomatoes to the dish, although some people are purists and insist that beans do not belong in real chili con carne."

    I do like the no beans chili on my hot dogs. And if it does have beans, black beans to me are tastier than kidney beans.

    There are even recipes (some good, some not so good) for chicken and turkey chili.
     
  19. Armaegis

    Armaegis Friend

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    I used to be one of those people who couldn't even handle black pepper. It has taken a lot of deliberate effort to keep pushing my tolerance over the years so I can enjoy mildly spicy foods. At least I'm at the point where I can handle Popeye's spicy chicken.
     
  20. Thad E Ginathom

    Thad E Ginathom Friend

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    Black pepper has flavour; white pepper just has heat.

    (comparatively)

    I remember seeing a flatmate taking my jar of cayenne out of the cupboard, and suspecting that she thought it was paprika. I told her just in time!

    I have a bottle of liquid extract of cayenne. Realised it must be about forty years old. They say the shelf life of such things is a couple of years, but this stuff certainly has not lost its punch. It is not for cooking: it is for medicine. 'Specific,' in Western herbal medicine, for laryngitis and sore throat.

    When I first tried it, I thought, liquid extract, right... 15 drops in a little water...

    When I'd finished holding my mouth under the cold tap, I realised I talk clearly and the throat pain had gone. Anyway, I settled for around three drops in future.
     

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