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hDxTqAukju rctdtiOGOUk2oxzgY5I/+vXkd78FfFbzCO6sbFdPQllIvDvZieSQRyT1zmuO ph8RJ8ykjanisNG8XB36Jf1/Wp//2Q== ---=_linux4489a290--He didn't abandon Paris, just the newsgroup. :-) "Brian Porick" <brianporick@hotmail.com> wrote: >It looks like our old friend Brian Tankersley is still faithfully using >PARIS. There's a picture of a recently built studio at Lakewood Church >where Brian works on page 33 of this month's MIX magazine. The text for the >picture mentions that the room features an E-mu PARIS mixer. > >Brian Porick > >What happened??This is a multi-part message in MIME format. ---=_linux4489b100 Content-Type: text/plain Content-Transfer-Encoding: 7bit Glad to hear you're OK! However, I got you beat. 3 years of chiro & PT and I'm almost back.<br /
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/> > > DC > > > > "Bill Lorentzen" <bill@lorentzen.ws> wrote: >>http://www.thetadata.com/common/WaterFuel.wmv >> >>watch this vid. >> >> ><
olesoft.com/refer.html" target="_blank">http://www.polesoft.com/refer.htmlWell, thanks, man. I needed that. Rough couple of days. I do a few things well, I guess. I get really obsessive about certain things. But then I don't have two rugrats to monitor, so that leaves me a lot more time for things like cooking... Jimmy "chuck duffy" <c@c.com> wrote in message news:448df59d$1@linux... > > Hi Jimmy > > Now it's obvious to me that you know your pie. A fantabulous assortment > of great tips in your post. The fact that it has taken me ten years to produce > a pie that I like speaks volumes about my limits :-) > > Chuck > > > > "uptown jimmy" <johnson314@bellsouth.net> wrote: > >Man. I swear I'm turning out a top-notch pie. I swear it. But I'm sorta > >food-obsessed, and I was in the business for 20 years, so maybe that > >accelerated my pizza technique. > > > >I can offer a few tips in addition to all the other good stuff guys have > >suggested here. But some of them are just tips for food in general. This > is > >directed at James, I guess. Nice name, by
="http://www.polesoft.com/refer.html" target="_blank">http://www.polesoft.com/refer.htmlSoftware only "Gantt Kushner" <ganttmann@comcast.net> wrote: > >Are you looking for a software comp or would hardware do it for you? The >RNC guys (FMR Audio) have a new limiter called, strangely enough, the RNL. > I haven't tried one, but I might soon... > >Gantt > >"John" <no@no.com> wrote: >> >>Just about all the compressors I try don't seem to compress enough before >>adding artifacts. Are there any that can squash a mix to having very few >>dynamics (everything close to the same volume) without the artifacts? Most >>compressors I try seem very mild in control ranges before they wig out and >>become distorted really badly. The LA2 setting is nice but I want more >squishy. >> >>Thanks, >>John >I believe you can only have partition sizes of 32GB with FAT32??? James "Rich Kelley" <rich_and_barbara@netzero.net> wrote: > >Howdy, > >I have a new Seagate 400 GB HD I'm trying to set up on Win98SE with FAT 32. > I'm trying to make 3 133 GB partitions on the drive (to stay below the 137GB >limit for any one partition). System is an old MSI K7 Pro (MS-6195) w/ a >900 MHz Athlon slot A. I'm able to make the three partitions using Seagate's >partitioning program that came with the drive when I have the drive on my >primary master. > >However, when the drive is on the secondary IDE cable the third partition >is messed up. In the disk partitioning program it says that the partition >is a FAT 16 partiti
0 >> > minutes before hand. The dough needs to be at room temperature (go > figure >> > :-). >> > >> > Now here's where I go different from everyone else I know. I never, >> > never, >> > ever put the pizza together and throw it in the oven. >> > >> > First I sprinkle the stone with corn meal - it will smoke like crazy, > and >> > after tossing the dough lay it out on the stone. Brush the top litely >> > with >> > olive oil and push the assembly back into the oven. >> > >> > Watch carefully, and when the top of the dough starts to turn the >> > slightest >> > brown it's time for the sauce. This is the crucial time, it's where >> > everyone >> > makes the mistakes... Poke the bubbles that are forming and do the > sauce. >> > It doesn't take much sauce, a couple tablespoons full of crushed >> > tomato/garlic/olive >> > oil, or a nice pesto. Too much sauce destroys the pie. >> > >> > Put it back into the oven until the sauce is hot and just starting to > dry. >> > There's nothing worse than a pie with sloppy, dripping sauce. >> > >> > Now it's time for cheese. Use interesting mixtures of fresh mozz, >> > parm, >> > romano, assagio, whatever you have on hand, but the key is this.... The >> > cheeses >> > have to COOK, brown and almost burn to bring out the real flavor. >> > >> > Once you get to the point where you can reliably produce a great pie >> > you >> > can move on to adding toppings. >> > >> > The other thing people often overlook is that a grill is an excellent >> > pizza >> > oven, but you need to watch the pie like crazy. Soaked apple wood is a >> > good >> > wood to try on top of the coals. >> > >> > The other aspect that is often overlooked is the crust. A mixture of >> > crushed >> > red pepper, kosher salt, parmesean and olive oil brushed over the crust >> > about >> > 2/3 the way through is NUTS! >> > >> > I love pizza ! >> > >> > Chuck >&gt