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Old 16th August 2010, 08:55 AM   #1
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Default Cooking Music

Well, I like music like I like good food. And I like cooking as I like assembling audio gears.

Now my problem is that while I am cooking food I know the ingredients and I can easily feel if there is something missing or too much of something. I can say garlic is garlic. I can compare two foods, even with certain distance in time and decide which one I like more.

With audio I don't manage. I read of people making all kind of comparison, struggling about distortion, jitter and so on. I can understand what clipping is, but that's it.

I'd like to have a collection of tracks where I can clearly hear odd/even distortion, IM distortion, jittern and so on, so that I know what I am hunting for, in the same way I can say if I put too much garlic.

Additionally, how are you doing your comparison ? In very few cases I can really switch A/B between one setting and another. To compare two amps you have to disconnect and reconnect a least the speakers, and by the time you do the feeling of how the first gear was playing is gone.

Puzzled...

D.
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Old 16th August 2010, 09:41 AM   #2
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Both Stereophile and HiFi News & Record Review have released test discs with demonstrations of exactly what you're looking for. There's also tracks with mike tests, which are even more startling and disconcerting.
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Old 18th August 2010, 01:45 PM   #3
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Eer,
what happened to the good food program on diyA ?

During my first stay in Spain, back when, i got totally smitten on pinchos.
Despite having Spanish friends and relatives since age 10, i never managed to get it just right, in several decades of experimenting with both hundreds of recipees and different sourced ingredients.

Don Jacco de la Mangia le Presenta : Ribs of veal á la Pincho Catalan.
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Old 18th August 2010, 01:48 PM   #4
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Texas pimientos de padron. Grown in my backyard.
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Old 18th August 2010, 01:51 PM   #5
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Quote:
Originally Posted by jacco vermeulen View Post
Ribs of veal á la Pincho Catalan.
Wow, those look just like ribs, what do you call them again?
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Old 18th August 2010, 01:54 PM   #6
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Grown in my backyard.
The best kind. Are those fire grilled?

49 degrees north means we are just starting to get our hot peppers now. Here through mid October is our harvest time.
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Old 18th August 2010, 02:00 PM   #7
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It's a shame there aren't listening class for audio, like cooking or wine, music and art appreciation.

There doesn't even seem to be any good software out there to train good listeners. That would be a big help.
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Old 18th August 2010, 02:04 PM   #8
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Pinchos are grilled pieces of meat on a stick , (pincho means thorn in Spanish)
Like saté, palito, souvlaki, etc.

Pincho Moruno is the most common one in all of Spain, Moruno is from Moors.
The recipee originates from the southern, Arab influenced, part of Spain.

The pinchos in Cataluna, mediterranean side, are stinkin hot from smoked red pepper and fully loaded with garlic.
Grilled beef, and served in a hard hot dog bun.

(butuwu, thanks for shutting me up, Cal)

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Old 18th August 2010, 02:10 PM   #9
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Cal: Fried in olive oil, then salted. Simple stuff, great on a hot day with some cold white wine. The real Spanish ones have one hot pepper for every 15-20 sweet. The Texas-grown peppers are probably 40:60 the other way with the hottest ones getting your attention.
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Old 18th August 2010, 02:15 PM   #10
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(butuwu, thanks for shutting me up, Cal)
Didn't seem to work

Thanks for the explanation of the pincho (skewered meat), that seems to be popular around the world. So many cultures have their own take on it. We grew up with the term Shish kabob.

Are the smoked red peppers what we know as Chipotle do you know?
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