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#9511 |
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diyAudio Member
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Bamboo (but i'd fancy one milled from solid billet 6061)
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Not so much,.......if it says "ZM" in the corner. |
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#9512 |
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diyAudio Member
Join Date: Sep 2004
Location: UK
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Uber cool!
Sorry, OT. |
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#9513 |
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diyAudio Member
Join Date: Jul 2003
Location: berkeley ca
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I would hope that this set of questions regarding Bybee have been satisfied, and that we can get back to more typical challenges to analog circuit design.
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#9514 |
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diyAudio Member
Join Date: Sep 2003
Location: WA
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Almost. If I wanted to find out if Percy Audio stocks the 0.025 ohm version (versus 0.3 ohm), I should email him, or would you happen to have an idea ? (I have a four-wire ohm meter to measure the difference, but I'm not sure if Michael does.)
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Michael Gazzaniga - "The arts are not frosting but baking soda." |
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#9515 |
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diyAudio Member
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My experience is that high end restaurants do 4 to 1 to 3 to 1, and don't tell me about boats. 12V fan for boat $75 for cottage $9.95.
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Clay is embedded in our subconscious. It has been there for at least 50,000 years. |
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#9516 | |
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diyAudio Member
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Quote:
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Clay is embedded in our subconscious. It has been there for at least 50,000 years. |
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#9517 |
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diyAudio Member
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As far as i know most 3 Star Michelin restaurants in France do not make any money at the moment. I saw a TV documentation about that last year. The loss is covert by big luxury brands that keep them open for prestige. Also a lot of High End Audio companies are suffering if it whould not be for buyers in the far east. Anyway, in general i agree that audio got rediculous expensive in many cases without measurable gain over more affordable stuff, not to mention high class DIY as seen here sometimes.
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#9518 |
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diyAudio Member
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Eating in Europe is so different that it's hard to compare. Turning a table over is unheard of at a fine restarant in France, it's yours for the evening.
It might seem fun but the confrontation is not pleasant; we book a 7PM table, the waiter advises us that our table is booked at 9PM for another group, we advise him that that's his problem, the owner come out we repeat our message and advise her that if we have to leave we won't pay and besides the food sucks. In the end we left early, paid, and all just felt bad.
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Clay is embedded in our subconscious. It has been there for at least 50,000 years. Last edited by scott wurcer; 6th February 2011 at 01:49 AM. |
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#9519 |
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diyAudio Member
Join Date: Jul 2003
Location: berkeley ca
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johnf, you should contact Michael Percy, but I would bet that they are .025 ohms. Have been for a long time.
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#9520 |
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diyAudio Moderator
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We had this happen at Chez Panisse (I was with the infamous Callahan). Won't be back.
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If there's a sucker born every minute, where do the rest of them come from? |
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