Originally Posted by ronnielee54 /img/forum/go_quote.gif In my area, some of the finer steakhouses serve their steak with butter. Check out any Ruth's Chris or J. Gilberts in K.C. Butter goes great with a nice prime steak. It's harder than hell on the arteries.
Butter on steak F'n rules! Especially the following combos:
Teriyaki marinaded flank steak, grilled, with wasabi butter.
Seasoned ribeye, mesquite grilled, with horeseradish butter.
Filet mignon with garlic and chive butter and a red wine reduction.
Blackend sirloin with chili butter.
Chateaubriand with mushrooms sauteed in butter with a port demiglace.
Originally Posted by Golden Monkey /img/forum/go_quote.gif Butter on steak F'n rules! Especially the following combos:
Teriyaki marinaded flank steak, grilled, with wasabi butter.
Seasoned ribeye, mesquite grilled, with horeseradish butter.
Filet mignon with garlic and chive butter and a red wine reduction.
Blackend sirloin with chili butter.
Chateaubriand with mushrooms sauteed in butter with a port demiglace.
I had to EQ the hell out of them to get any sort of decent sound out of them. Since I got my 780s, my EQ has been flat - never needed to touch it. Even a stock-cable, unamped set of 780s sounds so much different than the stuff you can buy retail normally, it's like comparing a Plymouth Reliant to a Corvette.
I like the original person who started this thread am looking for my first audiophile level headphones. When the above responder said I had to EQ the hell out of it is EQ doing the hell out of it necessarily not the best solution if you're looking to always listen with your computer?
If I understand the original starter of this thread we are talking about chamber music here. Is coloration for a thunderous Symphony Orchestra playing a thunderous Symphony different? Do we want different colorations? Is coloration good for classical music in any way in compatible with wide soundstage?
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