[Ableza]

I prefer to sous vide my cables.

 

[JohnnyCanuck]

Ah, cable cooking, the missing link between food and audiophilia. That begs the question;
Would cryo-treatment improve BBQ the same way that cable cooking does cables?

(running fast zig-zag avoiding frozen flying BBQ )

Depends on the BBQ

Duh!

JC

 

[US Blues]

When everyone else zigs, Bill zags.

Seriously. I don't believe Bill buys into the CRYO hype, but he is a firm believer in all things 'burn-in'.

** I can't say I disagree with Bill on that, however.

Speaking of burn-in, today is the 40th Anniversary of Bob Marley's passing on to sit with Jah.

 

[macdonjh]

Don't we all?

Not all of us try to humor @bcowen.

 

[433521]

400s down, 24 up

They need to handle commonly used audio format streams as input. My listening on Qobuz is 96khz or higher about 40% of the time. The Gadget probably only has digital inputs (otherwise would need to do A-to-D conversion before the DSP processor).

I get that but I don't see the problem with downsizing the sample to get it fit their processor at 48kHz seeing as you know you're changing the sound of the music anyway.

 

[Pietro Cozzi Tinin]

I prefer to sous vide my cables.

That's what I do.
It a little tricky because the cables must be wound like a round hoop inside the vacuum pack and then brought up to 62,5°C then you have to play the trombone right into the middle like azimuth powers consolidating the Kelvin Powers going trough the cable. And it only works with yellow shielding.

 

[Ableza]

That's what I do.
It a little tricky because the cables must be wound like a round hoop inside the vacuum pack and then brought up to 62,5°C then you have to play the trombone right into the middle like azimuth powers consolidating the Kelvin Powers going trough the cable. And it only works with yellow shielding.

Trombone technique is fine, but I find using a digeridoo permeates the lysosome layer a bit more fully.

 

[johnjen]

How do you cook a cable without melting the plastic insulation?

Well duh, with a cable cooker of course…
hahahahahahahahahahaha

And yes they exist, I have one and they do work, and quite well at that.

JJ

 

[RickB]

Well duh, with a cable cooker of course…
hahahahahahahahahahaha

And yes they exist, I have one and they do work, and quite well at that.

JJ

I recently had the experience that cables can sound different, and that was enough to do my head in. I'm not interested in finding out about cable cookers, lol.

 

[artur9]

I haven't put any Schiit in my "main rig" yet. I have a pretty capable multi-channel pre-pro. That said, someday I really should insert a Schiit DAC and see how the two compare. Some day, I also need to put my Aegir in place of my main amps as well.

You're missing out. I have the crazy dream of getting a modded OPPO player, the one with 4 digital coax outputs, feeding those into 4 Schiit MB DACs and wallowing in the glory of it all.

 

[artur9]

I still have a mid-range AVR from many years back (pre-HDMI)

I have a high end (ish) preprocessor with ESS Sabre DACs. For A/V I quite like it. For music I find the sound to be too sharp.

 

[macdonjh]

Trombone technique is fine, but I find using a digeridoo permeates the lysosome layer a bit more fully.

But I imagine that only works when you're hitting those bass notes extra strong. I don't imagine it works well with an alto or soprano digeridoo.

 

[JohnnyCanuck]

But I imagine that only works when you're hitting those bass notes extra strong. I don't imagine it works well with an alto or soprano digeridoo.

Not the soprano. For sure.

JC

 

[Roy G. Biv]

I prefer to sous vide my cables.

A great choice. As the maillard reaction is hard to predict, audiophiles will want to know if the sear comes before/after the sous vide. For reasons, obviously.

 

[filthy mechanical]

A great choice. As the maillard reaction is hard to predict, audiophiles will want to know if the sear comes before/after the sous vide. For reasons, obviously.

If you are going through the effort for sous vide, sear after.