[yonson]

Speaking of 50-50-90 and suchlike, here's my standard for budgeting any project:

The first 90% of the project consumes the first 90% of the budget.
The last 10% of the project consumes the second 90% of the budget.

Plan accordingly.

This goes along perfectly with my saying that the last 2% of a project takes 98% of the time...

 

[cricket]

I also like one that I call the "50-50-90" rule, first said to me by a gentleman from Fairchild Semiconductor who had helped develop Military radar during WWII: "If you have a 50-50 chance of getting things right, 90% of the time you'll get it wrong."

-edit- I just remembered his name. He was Ray Cruz.

Reminds me of my 10-30-60 rule of basements. Only 10% of stuff stored in a basement is worth keeping. 60% should be thrown out. The remaining 30% is what the 60% was stored in.

 

[ScottFree]

That reminds me of a Yogi Berra quote, or a quote attributed to him.

He is also supposed to have said, "I would give my right arm to be ambidextrous."

You can make people believe anything with statistics. 73% of people will tell you that.

 

[JohnnyCanuck]

 

[Delirious Lab]

Pizzas!

Olives & ricotta:

Capicollo & ricotta :

Margherita piccante (with pickled hot peppers) :

Success! This is as close as I've come to replicating the crusts that I tasted in Italy... Grazie Pietro!

 

[Ableza]

Yum. Now I want pizza.

 

[JohnnyCanuck]

Do you deliver?

 

[wabe]

Pizzas!

Olives & ricotta:



Capicollo & ricotta :



Margherita piccante (with pickled hot peppers) :



Success! This is as close as I've come to replicating the crusts that I tasted in Italy... Grazie Pietro!

I don't like ricotta in general, but that crust looks really good. +1 for CTP

 

[Delirious Lab]

I'm lucky to have a kamado BBQ that heats up to 800°F (about 430°C). At that temp on a pizza stone the pie cooks in about 2 minutes and the crust gets the slightly burnt flavour that is typical in Italy, and it is so light and crispy that it's the best part of the pizza.

 

[Paladin79]

An excellent BBQ and very nice work on the pizzas.

 

[DoubleIPA]

Pizzas!

Success! This is as close as I've come to replicating the crusts that I tasted in Italy... Grazie Pietro!

Did Pietro share a recipe with you? Is it in the thread by chance? I make pizza for my kids all the time, but the bread always turns out flat. That looks fantastic.

 

[silverbot01]

This may be a strange question, especially considering how many years it's been since the Mjolnir 2 released, but I noticed in the post talking about the creation of the first one that it is "technically" class AB and that it's class A territory is up to about 1 watt. Assuming the Mjolnir 2 has the same amount of class A, at what impedance is the 1 watt of class A?

To my understanding the problem is always current, and if I go by 32 ohms this could mean an even higher amount (about 2 watts at most) of class A being reached before voltage limits the output at higher impedance. I guess this leads to the real question of how much current is always ready. 175mA? 125mA? Does it change depending on load/gain?

If anyone answers thanks. I love learning and my Mjolnir 2 has inspired me to learn more and listen more. (Mostly the listening part).

PS: Those pizzas look delicious Delirious Lab.

 

[johnjen]

I own an original Schiit Mojo amp.
It is my understanding it runs 2 watts of class A bias/channel.
This means that any load (regardless of load impedance) up to 2 watts, is running in class A.

JJ

 

[rkw]

Do you deliver?

Yum. Steamed pizza.

 

[rkw]

I own an original Schiit Mojo amp.

I guess that was before Schiit and Chord split and became separate companies?