Sound Quality Vs. Measurements

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I thought it meant it could be dropped 10 feet onto concrete, from the back of a truck, by your typical, diligent, careful roadie - and still reasonably function ... :)

Perreaux used that as an advertising gimmick in the '70s.
They'd throw one of their power amps from the factory roof onto the car park below and then use it to power some speakers.

That was before they specialised in the audiophoolery market with its insane profit margins.
 
Well, I've just discovered an excellent resource for allowing people to be able to compare the reproduction capabilities of gear working at different quality levels, courtesy of Peter Breuninger at AVequipmentReviews - YouTube. Same room, same position for sound pickup, same recording gear - you even have pickup of Peter's speaking voice in the clips to serve as a reference point. Even some of the people on this forum who may be 95% deaf to the subtleties, :p, :D, might, just might, be able to pick something in it ... ;).

On a quick glance, at opposite ends of the spectrum, we have Quintessence Stealth Loudspeaker Listening Evaluations, pt 3 of 4 - YouTube, oh dear, :rolleyes::rolleyes::rolleyes: - and then showing the sort of ballpark one should be aiming for, SMc VRE-1C Preamplifier Review, part 2, amazing listening sessions - YouTube. Note that in the latter one can use the lowest quality download speed and still 'get it' - and how the quality in that replay varies during the clip - due to the usual problems ...
 
Hi . I wasn't away , just doing some work .

A question . I am building a new phono stage . There are various constraints , size being one . I am trying to optimize all I can . One quality I have never questioned is the idea op amp voltage for stage one which barely outputs more than 100 mV max ( 25 mV typical ) . What would be the ideal supply voltage for stage one ? The chip I have in mind is +/- 2.5 to +/- 18 V . I will do a study before going ahead so as to suit all chips . Would +/- 5 V be ideal or +/- 8 V , or other ? It is tempting to think there is an optimum noise verses voltage ? It is unlikely stage one will be JFET input .
 
Perhaps the Yorkshire pudding finally got him ... :D


It is pancake mix ( French ) . In the beef fat at > 230 C for 25 minutes . For something so simple it has no equal .


Tarte Tartan . Cut nice apples like Cox and fry in butter adding a little sugar . Caramelize ( 5 minutes , stir continuously ) . Roll out shop bought puff pastry . If metal handled frying pan add puff pastry lid and slam in the oven . Cook as per instructions on the packet . Hyper expensive in a restaurant and so easy to make . Ideal to cook along side the Yorkshire Pudding . Someone who can not cook can do this and impress . Steam the vegetables and use the water to make a gravy ( use stock cubes and a little cornflour to make it easy ) . To be really lazy microwave some jacket potatoes ( 8 to 10 minutes ) . When soft slice and cook in same oven as the Yorkshire Pud , I sometimes use olive oil and Rosemary . Typical cost of a meal like that in UK is about $25 . If I buy my beef when nearly out of date when it tastes best ( yes ) I doubt the whole meal costs $7 . The Tarte is good with cream . We usually drink beer when beef . If not red wine .
 
Nigel, try making the Yorkshire pudding from scratch, it is easy. I make Yorkshire Pudding (or used to before my heart attack) by mixing 2 cups flour with two cups of milk and two eggs. Beat well and put in the refrigerator for at least an hour. Beat with a whisk when you take it out to pour in the pan. You want bubbles in it.

I only made this with Standing Rib Roast.

Dust the roast with garlic salt and black pepper, followed by dredging in flour. Place on rack over pan with a quarter cup (50ml) of peanut oil in the pan. I cook the rib roast at 425F (218C) for 25 minutes then turn down to 325F (163C) till done. I cook by thermometer, so done is 160F (71C). Pull from the oven and let set for 5 minutes before slicing. While the roast is setting, Pour the oil drippings out of the pan into a small bowl leaving about two Tbsp, and pour water in the pan. stir to dissolve solids stuck to pan. Pour this into a small pot to make gravy. Put the oil earlier poured off back in the pan and place in the oven at 425F (218C) and when hot, pour the batter in the drippings. This cooks pretty quickly, so it is done when I finish slicing the roast and am putting everything on the table.

I'll try the Tarte Tartan. It sounds good.
 
Actual name is "tarte Tatin" ;-) The trick with that one is to cut the apples very thick (ideal is smaller apples cut into quarters). And the difficult part is to flip it, since it's cooked upside down (puff pastry on top). You have to do it right at the exit of the oven, or the caramel will stick.
 
I am going to be in trouble for mentioning food . It's not sex nor religion so maybe it's OK ? The thing to know about Europe is the same food comes up time and time again . It has different names . Much of our traditional food was lost during the wars . Gradually it comes back and is very like French or German country cooking . The Lancashire Hot Pot is identical to French recipes , it is well worth the trouble to make . English bread is rather good . It is slightly different compared with France or Germany . The supermarket Sainsbury's has a range called Taste the difference . Their multi-grain bread for a supermarket product is superior to many traditional bakers . Nash our local baker is not quite as good . Sainbury's bake in store .

There was an analysis of the USA food market . The very strange thing is the poor areas and the rich had identical brands in the trash can . This seems very odd . The difference seems to be the rich go to restaurants to have their better diet . What was doubly strange is the rich seem oblivious to quality difference in fast food ( not all fast food is rubbish ) , brand awareness is king . In England we tend to love new things . Our best food will be food from other countries . There are notable British Chefs who have made a new British food . Often based on home produced meat . I think it is called Slow Food ? In wanted with Colleen to start a School Dinners restaurant . Everything as we had at school made to the highest standard . Bangers and mask . Rhubarb crumble . Spotted Dick ( I kid you not ) . Shepherds pie . Mussy peas . Apple pie . Steam marble pudding . Treacle pudding . Roast beef . Mock duck . Gooseberry pie . Toad in the hole ( Yorkshire pudding with sausages ) . Steak and kidney pie . Average cost would be about $30 for two large courses .
 
I think one difference between British cooking and some other cuisines is that we actually like the taste of our food, while others seem to prefer the taste of seasonings, herbs, spices etc. so the actual food itself is swamped. We like roast meat - that's all, just roast it. We like potatoes - simply boiled or steamed so all you taste is the potato. Etc.

Now I enjoy an occasional Italian or curry as a change, but I wouldn't want to eat such things every day. If others don't like British food then the solution is simple: don't eat it!

Maybe it is because our food is/was relatively unadulterated that we were for many years so good at hi-fi: we liked our audio unadulterated too.
 
We have a company in the UK called Iceland . It seems to be the lowest of the low . A TV documentary shows the boss to be very rich and his staff very able . The boss of food tasting also called Nigel is a very serious man and I suspect well able to make first class products . Despite being only 2 % of the UK food business the owner drives cars like Bentley and has a genuine manor house . He is also said to have the happiest staff in the UK doing shop work . Happiest overall perhaps ?

DF 96 . Well done Dr Higgs for not being aware he won an award . He says he will retire as he soon will be 85 . Excellent . It almost to me is as significant as what he is famous for . How wonderful .

I had dinner at Quad one day . It was exactly like school dinners , there were dinner ladies even . I treasure the memory . I had been there to collect some ESL's .
 
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