The Pass Pub: The High-End Off Topic Thread

...Looks like we'll get some speaker building done
this winter.

😎

I wonder what speakers could you build after Open Baffles?😱😎

Now for those who are having Ice around, it would be a nice artistic thing to build an ICE speaker box.
 

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Luftganza the magrets

I like a Juicy Lucy d'fu*k : wet and rose

1 Me stick the magrets in the smoker for 10 minutes, 1 tablespoon of wood curls.
2 In a hot pan for 1 minute to seal the meat, and add some color.
3 In the oven at 160C for 10 minutes.
4 Back in the smoker for another 10 minutes, again pre-heated with 1 tablespoon of fresh wood curls.
5 poivre/sel (+any other seasoning, like miel), immédiatement wrap the warm magrets in aluminum foil to let them cure.

I love graisse de canard et d'oie, so i want d'fu*k to retain much fat.
Proper Flench magrets from the Perigord, of curse

To prevent the magrets from drying out in the oven, best to place a bucket of water for madame/monsieur close to d'fu*k.
A step up is a combi-steamer (professionnel models start from around 4-5 €k), La Différence is not shattering for less than a quarter of an hour.
http://www.diyaudio.com/forums/everything-else/80296-ptfe-teflon-harmful-4.html#post925397

Snow time is great for making the bouillon for a consommé.
This meurning was Truffes happy hour again.

Eer, Holger is looking down on us. 😱
 

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Herzlich thut mich verlangen
nach einem selgen End,
weil ich hie bin umfangen
mit Trübsal und Elend.
Ich hab Lust abzuscheiden
von dieser argen Welt,
sehn mich nach ewger Freuden ;
O Jesu, komm nur bald !

BWV. 727

Maybe I should not have all the "A" letter drink try it out.
Now I really am going to sleep.
Anyway I'm also a liar, because I can not drink all of this, just a little beer and a little red wine.