Cooked or raw salmon? i slapped mine with raw and think i only acheived 20% faster burn-in, also does the country of origin of the salmon matter? thanks in advance
I found a program a while ago called Biwavegen. I can't remember where i got it from but a quick google should yield results. It lets you choose between white noise, pink noise, pure test tone, and a frequency sweep.
Cooked or raw salmon? i slapped mine with raw and think i only acheived 20% faster burn-in, also does the country of origin of the salmon matter? thanks in advance
Raw all the way. Atlantic Salmon, preferably Tasmanian.
But that doesn't sound right at all to me. You should be getting at least 47.32% faster burn-in.
In fact... I'd say you are talking complete rubbish. Either that or your ears are too inferior to hear the subtle differences.
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