Our gastronomical delights are now a legend, reserved to few very expensive four stars restaurants.
You will not get fat with the food amount in your plate ;-)
French food was fantastic, long time ago. Supermarkets, laws, business, industry and profits have killed this paradise.
We had natural products from our neighboring farmers, each different from different regions and our genius was to preserve and magnify their tastes and perfumes.
Traveling was a way to get various tastes, perfumes and landscapes in harmony.
And, as the products were natural and healthy and menus well balanced, we were not big and bold.
Now, you have hard time to find the correlation between the eggs you buy in a supermarket, and a chicken. Meat comes from the other end of Europe, and we have a big scandal those last days for horse meat sold as beef: Imagine the no-taste for the need of an ADN test to reveal the scam !
Fat people were very rare in our country, now, with junk food everywhere, they are more and more. Macdos and pizzas, what a shame !!!!
Pornography replaces love, more and more.
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You don't. Johnson noise IS thermal noise, and is strictly a function of the temperature and the resistance. And for thermal voltage noise lower R always helps, for thermal current noise the opposite.
Barney Oliver describes thermal noise as "black body radiation in a single propagation mode". For the temperatures and bandwidths that we are likely to encounter in audio, we can ignore the quantum correction prompted by the "ultraviolet catastrophe".
1/f ^n (where n is usually about 1) is a whole other kettle of eels, and I don't know of anyone's hovercraft that has yet been filled enough to completely and convincingly explain how it works or arises.
Actually, whites tend to have higher sulfite levels than reds; it's an antioxidant and the lack of phenolics in whites reduces their resistance to oxidation. Sulfites, for whatever reason, worry people more though they're generally innocuous.
The main issue with reds is histamines. If you take an antihistamine, then drink a red, you'll probably be fine.
This is why I call the Second Law my friend, because it provides a heuristic in situations like this.
It is all about entropy; in order to increase order (less noise in this case) somewhere, you will have to create more disorder elsewhere. This requires both an expanse of energy and intelligence in the way of applying this expanse of energy to the situation. In this case, by lowering the value of resistors in a circuit, you will draw more current and so expand more energy. But, the more intelligent you can drain this energy, the less you need for the same effect. So, not all resistors in a circuit are equally sensitive, but certainly the feedback resistors and everything else in the signal path are. So, the lower you can get here without causing problems elsewhere in the circuit, the better it is. Secondly, not all resistors are created equally when it comes to the excess noise produced by a current. Even between film resistors there are differences. The more intelligence went into the design, the less extra noise they produce above the Johnson noise, which is a given.
That's how I think about these things when I make a gadget.
It is all about entropy; in order to increase order (less noise in this case) somewhere, you will have to create more disorder elsewhere. This requires both an expanse of energy and intelligence in the way of applying this expanse of energy to the situation. In this case, by lowering the value of resistors in a circuit, you will draw more current and so expand more energy. But, the more intelligent you can drain this energy, the less you need for the same effect. So, not all resistors in a circuit are equally sensitive, but certainly the feedback resistors and everything else in the signal path are. So, the lower you can get here without causing problems elsewhere in the circuit, the better it is. Secondly, not all resistors are created equally when it comes to the excess noise produced by a current. Even between film resistors there are differences. The more intelligence went into the design, the less extra noise they produce above the Johnson noise, which is a given.
That's how I think about these things when I make a gadget.
Sy,
I'll give your anti histamine a try, I never considered that just knew that red wines made me sick.
Christophe,
That is a shame that something that you country was so well known for is being lost to hegemony in foods brought about by all the large corporations introducing cheap fast foods. I guess I can just follow the old cook books that I have and try and master some of the techniques required to make those wonderful dishes.
Vacuphile,
That is a nice explanation in your post, a balance in the circuit as in all things in life. Get it right and you have a truly great product, get it wrong and you have what most others create.
I'll give your anti histamine a try, I never considered that just knew that red wines made me sick.
Christophe,
That is a shame that something that you country was so well known for is being lost to hegemony in foods brought about by all the large corporations introducing cheap fast foods. I guess I can just follow the old cook books that I have and try and master some of the techniques required to make those wonderful dishes.
Vacuphile,
That is a nice explanation in your post, a balance in the circuit as in all things in life. Get it right and you have a truly great product, get it wrong and you have what most others create.
1/F
I think hum and hisses are not any more a concern in our modern systems. Digital is really quiet. And even if remain a little amount of this, it do not destroy the music, just part of the landscape, far away.
Dynamic is the concern, and, as Kindhornman noticed, the big challenge.
Hundred of stupid medium and teeter cones or domes everywhere, while we should find cheap and good industrial horns by hundreds. No, we are obliged to chose between a little handful of drivers, and build our horns ourselves, in a very complicated and expensive way.
Hifi is a strange thing.
I think hum and hisses are not any more a concern in our modern systems. Digital is really quiet. And even if remain a little amount of this, it do not destroy the music, just part of the landscape, far away.
Dynamic is the concern, and, as Kindhornman noticed, the big challenge.
Hundred of stupid medium and teeter cones or domes everywhere, while we should find cheap and good industrial horns by hundreds. No, we are obliged to chose between a little handful of drivers, and build our horns ourselves, in a very complicated and expensive way.
Hifi is a strange thing.
the only way to reduce johnson noise of a particular resistor is to cool it...
I fear it will be VERY HARD. All the recipes were based on the products. If we have so many cheeses, it was because the milk tasted different in each areas. Soils perfumes and accents. France was a big country, we are now living in a little planet, our brains washed by the global TV.
But the situation is not desperate, it seems that the trend is starting to reverse and the resistance is organized.
I fear it will be VERY HARD. All the recipes were based on the products. If we have so many cheeses, it was because the milk tasted different in each areas. Soils perfumes and accents. France was a big country, we are now living in a little planet, our brains washed by the global TV.
But the situation is not desperate, it seems that the trend is starting to reverse and the resistance is organized.
Yes, this too shall pass. It's a long journey ahead from agribusiness to localization and natural foods, but it will be worth it. I'm already able to buy a few "real" foods locally, and what a difference it makes.
Christophe,
Speaking of Cheeses I have to agree. We have so many different types of cheese from all over the world and I do love a great cheese. But what happened to all the great Swiss cheese, not the baby Swiss and the Jarlsberg varieties but the aged Swiss? The cheese that has some real flavor, I really like sharp cheeses and aged cheese and I just haven't seen any great Swiss cheese for a long time now.
bcarso,
Yes it seems if you want a tomato that tastes like anything you have to grow your own. The stuff in the stores are just round tasteless tripe, no taste to speak of unless they are heirloom tomatoes and even then some are not much better! Same goes for most of the strawberries grown even here locally, just not much taste even if they look perfect.
Speaking of Cheeses I have to agree. We have so many different types of cheese from all over the world and I do love a great cheese. But what happened to all the great Swiss cheese, not the baby Swiss and the Jarlsberg varieties but the aged Swiss? The cheese that has some real flavor, I really like sharp cheeses and aged cheese and I just haven't seen any great Swiss cheese for a long time now.
bcarso,
Yes it seems if you want a tomato that tastes like anything you have to grow your own. The stuff in the stores are just round tasteless tripe, no taste to speak of unless they are heirloom tomatoes and even then some are not much better! Same goes for most of the strawberries grown even here locally, just not much taste even if they look perfect.
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There are some superb artisan cheeses being made domestically. Some guys in Wisconsin whom we visited made the best aged Gouda I've ever had. My wife is hand-making mozzarella. You're not too far from several world-class cheese shops which are certainly worth a visit. I'd start with Cheese Store of Beverly Hills. Norbert is terrific.
Nonsense. Why would you make up that kind of thing?
http://winegrapes.tamu.edu/research/journals.html for a list of quite a few peer-review scientific journals. You can refer to that the next time you want to make up stories. Of course, the people who publish in these journals have to actually study their areas of expertise- it's not like fashion audio where you make it up as you go along and can blithely deny the need to actually have any real data to back up hypotheses.
John, this wine expertise is a non sense in audio. If somebody is able to recognize a piece of gear of an audio system, it means this device is a sh*t.
We are supposed to build transparent and tasteless systems, the opposite of wine.
Each laudatory word put in a review on one aspect of the reproduction of any equipment is, in fact, highlighting a fault.
When i will read in an audiophile review that they are not able to make a difference between two amps, i will buy one of them ... the less expensive.
Did they try ? Never.
We are supposed to build transparent and tasteless systems, the opposite of wine.
Each laudatory word put in a review on one aspect of the reproduction of any equipment is, in fact, highlighting a fault.
When i will read in an audiophile review that they are not able to make a difference between two amps, i will buy one of them ... the less expensive.
Did they try ? Never.
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