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.
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.
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.
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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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)
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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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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Nope, the ones in Spain are red bell peppers, not Jalapenos.
The stuff tastes like red bell pepper powder, but smokey and as hot as cayenne pepper, never came across anything similar outside of Spain.
The similarities of cooking and audio still boggle me on occasion.
I picked up quite some pointers from this guy, former collegue (even more so his wife who manages his dinner)
=> www.buchgourmet.com - The cookbook specialist : Brevet, Jannis / Jansen, Will [ Jannis Brevet / Will Jansen ] - Inter Scaldes ISBN 9789089890900 9089890904
On the verge of a third Michelin star for a couple of years now, exciting stuff.
(lightyears above a loudmouth who still does plain ribs in a 150k kitchen)
Here we say: pimientos de padrón, unos pican y otros no. Some are hot and some are not. A very popular tapa around here.
I've been eating those since age 7, best with cold beer- since age 16.
I'm not a good chef but my father is, he had some seafood restaurants in the south of Spain, later he opened a Spanish restaurant in Miami with moderate success. I was supposed to take the reims but wasn't interested so he sold it. We eat great food unlike Americans.
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