/a>> wrote: > >HI all-- >somehow I lost my library of effects when reloading paris-- >don't ask me what i did-- moved something somwhere where >i couldn't retrive it i guess-- >how do i get m
pepperoni, the basil, the >flour, the sauce ingredients, everything. It's a lot easier to make >world-class food when you have world-class ingredients. > >You gotta take it seriously. Cooking is the most fundamental hobby in the >world, and it takes tools, time, patience, curiosity, mistakes, etc. You >gotta make your own dough, your own sauce. A lot of this sort of thing is >personal taste. I work with a couple of websites for ideas, and mix and >match to suit my inclinations. I always have three or four versions of a >dish as inspirations when I start the process of learning to make it. Food >Network has a great, free website, and the America's Test Kitchen charge a >pittance for their excellent advice. > >My pie, in a nutshell, no recipes but mostly technique: > >1. Hot stone in a hot oven. Chuck called that. > >2. Good dough. This is just a necessary chore, but not that hard. Bread >ain't hard. I use a rolling pin to get about 7 oz of dough really thin. I >mean really thin. I place it on a cheap, thin baking sheet with a little >flour sprinkled on it. > >3. Great sauce. Matter of taste, but it's gotta be thicker, not watery. >Canned tomatoes, a few dried herbs, onions and olive oil, nothing too &g
hanks, >>John > >Doesn't sound good for GM, but I'm sure they'll pull it out to the tune of 10-20,000 layoffs. I wonder if the oil companies would chip in part of their multibillion $$ profit margins to keep the country from sinking into hard recession like a rock in a bathtub if by chance GM, a few airlines, and a host of "smaller" businesses that are on the edge at the moment go under. Nah. Not in a million. The price of a gallon of gas would just go up since there is an infinitesimal chance the flood of people at the unemployment office could cause a breeze that might be felt at one or two offshore drilling rigs. I noticed prices went up here over the weekend. Must have been a rain shower in the gulf, or a CEO watched
stors myself, which would explain >> why there is so little actual data in the movie. >> >> BTW, BMW already has a hydrogen car in Germany. Works great. >> Runs on hydrogen, not water carried about and converted to >> hydrogen. It loses a lot of power compared to gasoline, so they >> use turbos and this and that, and it runs pretty well. >> >> The biggest issue with hydrogen, besides storing it and a supply >> infrastructure, is that the very best way to make it is a fusion >> reactor... >> >> I REALLY want to see something to break us free of oil and the >> politics involved with oil, but this video and the guys behind it, ain't >> >> it. >> >> I am afraid that it will take a pretty big disaster to get the change >> started away from oil... >> >> DC >> >> >> >> "Bill Lorentzen" <bill@lorentzen.ws> wrote: >&
he 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. > >> > >&g
"Clifford Coulter" <Coultron@earthlink.net> wrote: > >I WANT TO BUILD A 2 OR 3 CARD PARIS SYSTEM >I WOULD LIKE TO KNOW WHICH MAC G4 TOWER IS BEST >THE MODEL/SPEED/DUAL OR SINGLE PROCESSER ETC. > >Thanks > >Clifford CoulterAlso the hardware PCI slots are different on the G5. The G4 used standard PCI slots. When I found this out, I cancelled my G5 order. James EK Sound <askme@nospam.com> wrote: >There are no suitable EDS drivers for OSX, therefore you can't run in >on a G5 (because a G5 will only run OSX). > >David. > >Carl Amburn wrote: >> I am possibly helping someone set up a Mac G5 with Paris (we will be >> shooting projects back and forth if this works out), and I have two >> questions for the group. >> >> 1. Will the EDS card fit in the G5 tower? >> 2. Does Paris work with OSX? >> >> thanks!, >> -Carl Amburn >> >>"Dimitrios" <musurgio@otenet.gr> wrote: > >Neil, >Please share... >Regards, >Dimitrios No problem... my current favorite freebie/cheapie VST comps (and I say "Current" because one never knows what one will stumble across, does one?) are as follows: Cheapies first: Voxengo Transmodder... Damn this thing RAWKS on drums! Someone here on this NG turned me onto this one (I can't find the thread as to who it was, but please step forward & take credit!). It's only like 59 bucks, and it kills on drums. Voxengo Voxformer... Another $59 or thereabouts killer compressor that also does much more... I have no use for anything else on lead vocals anymore - truly. go check it out & download the demo, but if you do so, be prepared to shell out, because you'll love it. This has also replaced my former favorite de-esser plugin (Spitfish) for that purpose. Now for the Freebies: BuzzMaxi2... this is a GREAT transparant peak limiter, for either 2-buss peak limiting, but it also works great on kick. From Buzzroom. Also from Buzzroom are Grancomp & Grancomp3 - in the same freebie bundle they also have a "Genecomp" & "Genecomp 3", but I find I don't use those very much). The grancomps are great for guitar & bass, IMO. I find the single band is great for guitar & the multi-band works really well for bass (the "3" is the multiband version of each). Finally, the Kjaerhus Classic Compressor... IMO, this is good for cymbals/OH's, and sometimes bass... it also can work pretty well on background vocals if you don't want to suck up several tracks worth of Voxformer-level CPU resources. Just Google the names I gave you - you should be able to find them - if you can't let me know. Hope this is helpful. Neil"Dimitrios" <musurgio@otenet.gr> wrote: > >Neil, >Please share... >Regards, >Dimitrios No problem... my current favorite freebie/cheapie VST comps (and I say "Current" because one never knows what one will stumble across, does one?) are as follows: Cheapies first: Voxengo Transmodder... Damn this thing RAWKS on drums! Someone here on this NG turned me onto this one (I can't find the thread as to who it was, but please step forward & take credit!). It's only like 59 bucks, and it kills on drums. Voxengo Voxformer... Another $59 or thereabouts killer compressor that also does much more... I have no use for anything else on lead vocals anymore - truly. go check it out & download the demo, but if you do so, be prepared to shell out, because you'll love it. This has also replaced my former favorite de-esser plugin (Spitfish) for that purpose. Now for the Freebies: BuzzMaxi2... this is a GREAT transparant peak limiter, for either 2-buss peak limiting, but it also works great on kick. From Buzzroom. Also from Buzzroom are Grancomp & Grancomp3 - in the same freebie bundle they also have a "Genecomp" & "Genecomp 3", but I find I don't use those very much). The grancomps are great for guitar & bass, IMO. I find the single band is great for guitar & the multi-band works really well for bass (the "3" is the multiband version of each). Finally, the Kjaerhus Classic Compressor... IMO, this is good for cymbals/OH's, and sometimes bass... it also can work pretty well on background vocals if you don't want to suck up several tracks worth of Voxformer-level CPU resources. Just Google the names I gave you - you should be able to find them - if you can't let me know. Hope this is helpful. Neil"John" <no@no.com> wrote: > >Get the model without a stuck caps lock key. ROFL! fuckin' hilarious. Good one. :)"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. Try one of these - the Genecomps might work for you: http://www.x-buz.com/BuzCompFree.htmlWhat are your settings, and what is the program material peaking/averaging at? AA "John" <no@no.com> wrote in message news:448e04c9$1@linux... > > 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 choose Polesoft Lockspam to fight spam, and you? http://www.polesoft.com/refer.htmlI wish you the best. I wish I had known beter times with my parents. Treasure your happy memories. Moments and memories are all we have. Jimmy "Miguel Vigil" <nospam@nospam.com> wrote in message news:448c3c3f@linux... > God Bless you and the Nafe family. I'm thrilled you had great musical times > to enjoy with your family. > > El Miguel > > > > "Don Nafe" <dnafe@magma.ca> wrote in message news:44877418$1@linux... > > Hey All > > > > I thought you should know that my Dad finally passed away from > complications > > due to ALS. He put up one helluva fight > > > > My Dad was a tough but fair military man from the old school yet he > mellowed > > with the times and was a complete push over when he was around his > > Grandchildren. He never fully agreed with many of the choices I made in > life > > but respected me for pursing them and was always there when I needed him, > > which was more than once. > > > > I can proudly say he was a pretty good musician in his day. Tenor sax was > > his axe of choice but he could wail on piano and during the late 40's and > > early 50's had at least three bands going, from little combo's to huge big > > band jazz bands. As he used to say "it kept roast beef on our table when > > others were eating hamburger" > > > > I had the privilege of playing with him in the eighties when the big band > he > > was in needed a fill in drummer while their drummer recovered from major > > heart surgery...very cool time indeed and I do believe I earned his > respect > > as a musician, I know my respect for him increased immeasurably. > > > > Another amazing music moment happened when our family went out west to > > attend my cousin's wedding...Dad's two brothers and their families were > all > > there, as well as my grandmother...anyway the day after the wedding the > > whole crew went down to my Uncle's basement, hauled out every musical > > instrument we could get our hands on and started to jam...Dad on sax, my > two > > uncles were on piano and trumpet, my cousins were on organ, guitar and > bass > > and I was on the drums....and there sitting in the corner of the room was > my > > grandmother...with tears of joy running down her cheeks...to say it was > > magical would be an understatement. > > > > Shortly after Dad was admitted into the hospital I got a chance to sit > with > > him and do that Father and son thing...I had to tell him how I truly felt > > about him no matter how hard it was...you see Dad was never big on showing > > emotion or saying I love you but we sure let it all out that day. Tears of > > sadness, love and joy were shed by the bucketful and I am truly grateful > for > > that day. > > > > In the end he refused the IV that was his life support and after 12 days > his > > body finally gave out. > > > > I will miss the old fart. > > > > Peace > > > > Don > > > > > > > > > >Hey Jimmy! Thanks for the complement, I think your name rocks too! And thanks for your recipes. Since we're on pizza I'll tell ya where you can get some really good pizza. I've lived in a few places in my days, so I'll jump around a bit. Detroit All deep dish pizza #1 Buddy's Pizza, they use Wisconsin Brick Cheese. #2 Rogers Roost (Chicago style deep dish pizza with polenta in the crust) #3 Loui's Pizza (248) 547-171123141 Dequindre Rd Hazel Park, MI 48030 (Somebody is trying to build a franchise by using (stealing) their name, there is only one Loui's Pizza) #4 Shield's Pizza (A kinda of copy of Buddy's Pizza) #5 Nikki's (Greek Town Detroit) In a pinch Jet's Deep dish Pizza will work. Chicago! Geno's II, Chicago deep dish St.Louis! St. Louis style pizza is thin crust, they use Cumin in the sauce and provel cheese. It has a different taste. It's vary addicting! The best Chicago style deep dish pizza was at a place called Calico's Bar and Grill, there thick and thin crust rock also. All their locations shut down accept one near down town St. Louis, and I've never eaten there. Calico's was great pizza! Talayna's is good, and I guess IMO's will work in a pinch Los Angeles! Well good luck finding good pizza in L.A., maybe DC or somebody can chime in here. The best pizza I could find in L.A. was the RainBow lounge on Sun Set Blvd. It is good pizza. Or Spago is Ok (WolfgangPuck$$$) In South O.C. Papa John's Pizza was the best I could do! Hey guys, tell me where the best pizza is in your neck of the woods. Thanks James "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 the way. Elegant and classy, if I >do say so myself. > >Use the best ingredients. None of that nasty pasteurized American mozz, use >the real thing. Same for the parm, the sausage or pepperoni, the basil, the >flour, the sauce ingredients, everything. It's a lot easier to make >world-class food when you have world-class ingredients. > >You gotta take it seriously. Cooking is the most fundamental hobby in the >world, and it takes tools, time, patience, curiosity, mistakes, etc. You >gotta make your own dough, your own sauce. A lot of this sort of thing is >personal taste. I work with a couple of websites for ideas, and mix and >match to suit my inclinations. I always have three or four versions of a >dish as inspirations when I start the process of learning to make it. Food >Network has a great, free website, and the America's Test Kitchen charge a >pittance for their excellent advice. > >My pie, in a nutshell, no recipes but mostly technique: > >1. Hot stone in a hot oven. Chuck called that. > >2. Good dough. This is just a necessary chore, but not that hard. Bread >ain't hard. I use a rolling pin to get about 7 oz of dough really thin. I >mean really thin. I place it on a cheap, thin baking sheet with a little >flour sprinkled on it. > >3. Great sauce. Matter of taste, but it's gotta be thicker, not watery. >Canned tomatoes, a few dried herbs, onions and olive oil, nothing too >difficult here. There's tons of recipes online. Not too tart, not too salty, >not too sweet. Mellow and solid, with a slight kick from red pepper flakes. >Don't be afraid of a T or three of brown sugar when cooking with canned >tomatoes. Let it cool before assembling pies, spread it on thin but >thoroughly. I cover the pie almost up to the edge. Thin coating, some dough >poking through the red. Use a swirling motion with a ladel. > >4. Dried oregano. This is my secret weapon. Sprinkle it on top of the sauce, >not too much, but get enough on there. Sorta the same technique as >sprinkling kosher salt on it. Thorough but not excessive. > >5. Sprinkling of salt and freshly ground pepper. Don't be afraid of >seasoning. Bland and boring means you forgot the seasoning. Oversalting is a >myth, really. Nobody likes the taste of too much salt unless it has been >incorporated into food with too much fat and too much sugar by evil food >scientists in mega-corporate labs. But don't get carried away. A light >sprinklng across the pie. And you do own a pepper grinder, correct? > >6. Grate on the Parmesano Regiano. Use a Microplane right onto the pie. You >can do this step later in the process if you want, right beneath the mozz. I >like a good bit of parm, but not so much as to obscure the red of the sauce, >you know. > >7. Fresh basil. Lay the leaves out evenly. Don't try to cover the whole pie. >Leave spaces between. This ain't Pizza Hut. > >8. If you want a topping, keep it simple. Pepperoni or Italian sausage, one >or the other. I like to slice the raw sausage thinly and lay them out >evenly, once again with some small spaces between. You don't need a topping, >but that sausage will make you happy, I promise. > >9. I like to cover the whole pie in cooked mozz, but that means slicing the >mozz thinly and laying the pieces out with space between. It melts and >spread out. > >10. I just lay the thin baking sheet on top of the stone. Works a charm. The >traditional thing is to get the pie off the peel onto the stone, but it's a >trick with a twist to it, for sure. Since I dress the pie almost to the >edge, it's even harder for me. And I don't have a peel. I discovered my "lay >it on top" trick in frustration at being unable to get a pie off the baking >sheet one afternoon, and like I said it works a charm. > >11. Let the thing cook until it is GBD, baby. Goldbrownanddelicious. Bubbly. >Browner than not. This is key. You're better getting it a little too dark >than too light, fer sher. 12 to 15 minutes. > >12. Let it COOL some. It tastes better closer to room temperature than to >cooking temperature. Most food does. Give it at least five minutes. You'll >be busy getting the next pie in the oven anyway. Roll another crust out (a >tedious process, one that takes longer than you'll think, but then all of a >sudden it works) while the first one cooks and it'll be ready to throw on >the baking sheet once you pull the cooked pizza off it. Then quickly >assemble the next pie while the first one cools. > >It's all about the best ingredients in the right proportions. The only >tricks are the dough, the sauce, and the PROPORTIONS. That's the key, not >too much of any one thing, and not too little. > >Taste your sauce with a spoon and alter it until it tastes right to you. No >two batches of canned tomatoes are the same. When dressing the pie, think >Naples, not Papa John's. You don't have to make it minimalist, but we're >talking pizza here, not obesity in a box. You should see all the layers when >you look down at the pizza from above before you cook it. It's a thin >contraption, not some mountain of ingredients. It's a magical thing, how >those few ingredients belnd together in the oven to create a thing so >sublime. > >I don't know, it doesn't sound so amazing when I read it back, but man, I >have never put anything tastier in my mouth. If anyone wants something >clarified, let me know. I tend shy away from offering advice, just by >inclination, but I'd love to help if someone needs it. > >Jimmy > > > >"chuck duffy" <c@c.com> wrote in message news:448cb8d0$1@linux... >> >> This is mostly for Jimmy... :-) >> >> Jimmy, when I read that you got it after ten tries I almost pissed myself. >> I have been working at it for the past ten years and have yet to produce >> a pie that I'm satisfied with. But anyway.. >> >> Here is my ramble.. You gotta have a stone, or you gotta have some clay >> tiles. The stone needs to be heated in a 500 degree oven for at least 30 >> 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 >> >> >> >> >> >> >> >> >> >> >> >> >> >> >> >> >> > >These are zero latency? Hey D, I tried your native submix idea, using VST on auxes ther, they showed up, but no sound, what am I doing wrong? "Neil" <OIUOIU@OIU.com> wrote: > >"Dimitrios" <musurgio@otenet.gr> wrote: >> >>Neil, >>Please share... >>Regards, >>Dimitrios > >No problem... my current favorite freebie/cheapie VST comps >(and I say "Current" because one never knows what one will >stumble across, does one?) are as follows: > >Cheapies first: >Voxengo Transmodder... Damn this thing RAWKS on drums! Someone >here on this NG turned me onto this one (I can't find the >thread as to who it was, but please step forward & take >credit!). It's only like 59 bucks, and it kills on drums. > >Voxengo Voxformer... Another $59 or thereabouts killer >compressor that also does much more... I have no use for >anything else on lead vocals anymore - truly. go check it out & >download the demo, but if you do so, be prepared to shell out, >because you'll love it. This has also replaced my former >favorite de-esser plugin (Spitfish) for that purpose. > >Now for the Freebies: >BuzzMaxi2... this is a GREAT transparant peak limiter, for >either 2-buss peak limiting, but it also works great on kick. >From Buzzroom. > >Also from Buzzroom are Grancomp & Grancomp3 - in the same >freebie bundle they also have a "Genecomp" & "Genecomp 3", but >I find I don't use those very much). The grancomps are great >for guitar & bass, IMO. I find the single band is great for >guitar & the multi-band works really well for bass (the "3" is >the multiband version of each). > >Finally, the Kjaerhus Classic Compressor... IMO, this is good >for cymbals/OH's, and sometimes bass... it also can work pretty well on background >vocals if you don't want to suck up several tracks worth of Voxformer-level >CPU resources. > >Just Google the names I gave you - you should be able to find >them - if you can't let me know. Hope this is helpful. > >Neil > > >Hmmm. Chicago. Deep dish. Pizza Hut's spiritual home. Can't go there. Not any more. Too old for that much fat in one sitting. Tastes good, more filling. However, I should point out that my name is James McRay Johnson III. We're probably distant cousins. Small world. James McCloskey. James McRay. I wanna hug you, man. "James McCloskey" <excelsm@hotmail.com> wrote in message news:448e2530$1@linux... > > Hey Jimmy! Thanks for the complement, I think your name rocks too! And thanks > for your recipes. > > Since we're on pizza I'll tell ya where you can get some really good pizza. > I've lived in a few places in my days, so I'll jump around a bit. > > Detroit > > All deep dish pizza > > #1 Buddy's Pizza, they use Wisconsin Brick Cheese. > #2 Rogers Roost (Chicago style deep dish pizza with polenta in the crust) > #3 Loui's Pizza (248) 547-171123141 Dequindre Rd Hazel Park, MI 48030 (Somebody > is trying to build a franchise by using (stealing) their name, there is only > one Loui's Pizza) > #4 Shield's Pizza (A kinda of copy of Buddy's Pizza) > #5 Nikki's (Greek Town Detroit) > > In a pinch Jet's Deep dish Pizza will work. > > > Chicago! > > Geno's II, Chicago deep dish > > > St.Louis! > > St. Louis style pizza is thin crust, they use Cumin in the sauce and provel > cheese. It has a different taste. It's vary addicting! > > The best Chicago style deep dish pizza was at a place called Calico's Bar > and Grill, there thick and thin crust rock also. All their locations shut > down accept one near down town St. Louis, and I've never eaten there. Calico's > was great pizza! > > > Talayna's is good, and I guess IMO's will work in a pinch > > > Los Angeles! > > Well good luck finding good pizza in L.A., maybe DC or somebody can chime > in here. > > The best pizza I could find in L.A. was the RainBow lounge on Sun Set Blvd. > It is good pizza. Or Spago is Ok (WolfgangPuck$$$) > > In South O.C. Papa John's Pizza was the best I could do! > > Hey guys, tell me where the best pizza is in your neck of the woods. > > Thanks > > James > > > "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 the way. Elegant and classy, if > I > >do say so myself. > > > >Use the best ingredients. None of that nasty pasteurized American mozz, > use > >the real thing. Same for the parm, the sausage or pepperoni, the basil, > the > >flour, the sauce ingredients, everything. It's a lot easier to make > >world-class food when you have world-class ingredients. > > > >You gotta take it seriously. Cooking is the most fundamental hobby in the > >world, and it takes tools, time, patience, curiosity, mistakes, etc. You > >gotta make your own dough, your own sauce. A lot of this sort of thing is > >personal taste. I work with a couple of websites for ideas, and mix and > >match to suit my inclinations. I always have three or four versions of a > >dish as inspirations when I start the process of learning to make it. Food > >Network has a great, free website, and the America's Test Kitchen charge > a > >pittance for their excellent advice. > > > >My pie, in a nutshell, no recipes but mostly technique: > > > >1. Hot stone in a hot oven. Chuck called that. > > > >2. Good dough. This is just a necessary chore, but not that hard. Bread > >ain't hard. I use a rolling pin to get about 7 oz of dough really thin. > I > >mean really thin. I place it on a cheap, thin baking sheet with a little > >flour sprinkled on it. > > > >3. Great sauce. Matter of taste, but it's gotta be thicker, not watery. > >Canned tomatoes, a few dried herbs, onions and olive oil, nothing too > >difficult here. There's tons of recipes online. Not too tart, not too salty, > >not too sweet. Mellow and solid, with a slight kick from red pepper flakes. > >Don't be afraid of a T or three of brown sugar when cooking with canned > >tomatoes. Let it cool before assembling pies, spread it on thin but > >thoroughly. I cover the pie almost up to the edge. Thin coating, some dough > >poking through the red. Use a swirling motion with a ladel. > > > >4. Dried oregano. This is my secret weapon. Sprinkle it on top of the sauce, > >not too much, but get enough on there. Sorta the same technique as > >sprinkling kosher salt on it. Thorough but not excessive. > > > >5. Sprinkling of salt and freshly ground pepper. Don't be afraid of > >seasoning. Bland and boring means you forgot the seasoning. Oversalting > is a > >myth, really. Nobody likes the taste of too much salt unless it has been > >incorporated into food with too much fat and too much sugar by evil food > >scientists in mega-corporate labs. But don't get carried away. A light > >sprinklng across the pie. And you do own a pepper grinder, correct? > > > >6. Grate on the Parmesano Regiano. Use a Microplane right onto the pie. > You > >can do this step later in the process if you want, right beneath the mozz. > I > >like a good bit of parm, but not so much as to obscure the red of the sauce, > >you know. > > > >7. Fresh basil. Lay the leaves out evenly. Don't try to cover the whole > pie. > >Leave spaces between. This ain't Pizza Hut. > > > >8. If you want a topping, keep it simple. Pepperoni or Italian sausage, > one > >or the other. I like to slice the raw sausage thinly and lay them out > >evenly, once again with some small spaces between. You don't need a topping, > >but that sausage will make you happy, I promise. > > > >9. I like to cover the whole pie in cooked mozz, but that means slicing > the > >mozz thinly and laying the pieces out with space between. It melts and > >spread out. > > > >10. I just lay the thin baking sheet on top of the stone. Works a charm. > The > >traditional thing is to get the pie off the peel onto the stone, but it's > a > >trick with a twist to it, for sure. Since I dress the pie almost to the > >edge, it's even harder for me. And I don't have a peel. I discovered my > "lay > >it on top" trick in frustration at being unable to get a pie off the baking > >sheet one afternoon, and like I said it works a charm. > > > >11. Let the thing cook until it is GBD, baby. Goldbrownanddelicious. Bubbly. > >Browner than not. This is key. You're better getting it a little too dark > >than too light, fer sher. 12 to 15 minutes. > > > >12. Let it COOL some. It tastes better closer to room temperature than to > >cooking temperature. Most food does. Give it at least five minutes. You'll > >be busy getting the next pie in the oven anyway. Roll another crust out > (a > >tedious process, one that takes longer than you'll think, but then all of > a > >sudden it works) while the first one cooks and it'll be ready to throw on > >the baking sheet once you pull the cooked pizza off it. Then quickly > >assemble the next pie while the first one cools. > > > >It's all about the best ingredients in the right proportions. The only > >tricks are the dough, the sauce, and the PROPORTIONS. That's the key, not > >too much of any one thing, and not too little. > > > >Taste your sauce with a spoon and alter it until it tastes right to you. > No > >two batches of canned tomatoes are the same. When dressing the pie, think > >Naples, not Papa John's. You don't have to make it minimalist, but we're > >talking pizza here, not obesity in a box. You should see all the layers > when > >you look down at the pizza from above before you cook it. It's a thin > >contraption, not some mountain of ingredients. It's a magical thing, how > >those few ingredients belnd together in the oven to create a thing so > >sublime. > > > >I don't know, it doesn't sound so amazing when I read it back, but man, > I > >have never put anything tastier in my mouth. If anyone wants something > >clarified, let me know. I tend shy away from offering advice, just by > >inclination, but I'd love to help if someone needs it. > > > >Jimmy > > > > > > > >"chuck duffy" <c@c.com> wrote in message news:448cb8d0$1@linux... > >> > >> This is mostly for Jimmy... :-) > >> > >> Jimmy, when I read that you got it after ten tries I almost pissed myself. > >> I have been working at it for the past ten years and have yet to produce > >> a pie that I'm satisfied with. But anyway.. > >> > >> Here is my ramble.. You gotta have a stone, or you gotta have some clay > >> tiles. The stone needs to be heated in a 500 degree oven for at least > 30 > >> 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 > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > >> > > > > >DC wrote: > There's plenty of oil. There isn't infinite oil, though. And at some point there may not be enough to sustain the type of growth we're used to. Some say we've passed that point. Others put it out a decade or more. Anyone interested, google "peak oil." Another problem is that the easy oil is diminishing and the harder to get oil is increasingly what's left. There's talk about going after the oil shale here in Colorado again. Not gonna be easy, efficient or cheap apparently. > We need to get it out, drill for it where it > is, even if that in means an oil platform in view of some rich > scumbag friend of Jeb Bush, and get serious about alternatives. Now. You're right, getting serious about alternatives is long overdue. In the long term, whatever sacrifices we decide are worth making to get the last drop of oil will only buy so much time. > The idea that we can run cars and more on water, and there are > super efficient engines out there but the gummint or big bizznezz > is supressing these technologies is simply not credible. The reason it's not such a stretch to entertain claims like this is that things have happened in the past, such as companies buying up streetcar systems and destroying them. For example: http://www.moderntransit.org/ctc/ctc06.html > The simple truth is that not one of these schemes has ever panned > out. No one supresses them, they just don't work. Could be. I wonder why GM recalled and crushed the fleet of electric cars that they had leased, for a time, to (reportedly satisfied) customers in California (according to recent article in Home Power magazine)? Dumb. > BTW, we already have 50+ MPG engines, they're called diesels, and > the US has basically outlawed them on environmental grounds. > They will be back though. Not quite following. Outlawed? Diesels engines are in heavy use in over the road trucks, trains and passenger cars. Bio-diesel is popular with the renewable energy crowd. BTW I have a 55mpg rated car (HW). Straight gasoline. Honda CivicVX. Clever tech from the early 90s. Cheers, -Jamie http://www.JamieKrutz.com > DC > > "James McCloskey" <excelsm@hotmail.com> wrote: >> NPR had a news story about the oil sands in Alberta Canada, they say that >> there is 12 times the amount on oil in Alberta than there is in Saudi Arabia. >> The oil men used to say back in 1965 that the day the oil sands are useable, >> oil will be at $5.00 a barrel! They use to think it was a joke, but now >> they say it is cost effective and the grade is much better than the oil > from >> the middle east. They heat the oil sands and spin the oil out of the sands. >> They said they could fuel the worlds oil needs for the next 200 plus years. >> >> >> The bad part about this is Canada would be come the riches country in the >> world, and then the canadians would really think they are superior to Americans; >> ) ...hee hee hee (tung in cheek!) >> >> The state of Montana also has something similar to the oil sands. >> >> They try to tell us that the world was running out of oil to scare the people, >> it's bull shit! They where saying that the world was running out of oil >> back in 1972,1973, and 1975. We never ran out of gas, and its 35 years > later. >> When I was a kid, gas was $0.26 a gallon. It's not that we are running >> out, it's not supply and demand, it's that a select group has the power > to >> turn the spigot on and off to create shortages. We really need to find > a >> way, making Saudi Arabia rich is not the way. >> >> I know people that own oil wells, the government wont let them pump them. >> I think they want a reserve for war. >> >> I hope somebody figures how to fix the problem soon. >> >> Did anybody see this? Somebody engineered a micro organism that eats trash >> and then turns in to alcohol that can be used as a fuel. I've never heard >> a word about this since. >> >> Sorry, I'm jumping around. It's bed time! >> >> James >> >> >> >> "DC" <dc@spammersonhydrogen.com> wrote: >>> Someone sent me that video, so I passed it on to a couple of >>> physics professor friends. >>> >>> Here's what they said: >>> >>> ---------------- >>> The problem with any of these systems is that the energy needed >>> for electrolysis is greater than what is provided by burning the >>> hydrogen so you need a free energy source such as wind or solar to >>> provide energy to electrolyze the water. >>> >>> I didn't look at video though since there is about one of these every >>> week produced on the web. >>> ---------------- >>> >>> >>> I think it is a hustle to draw in investors myself, which would explain >>> why there is so little actual data in the movie. >>> >>> BTW, BMW already has a hydrogen car in Germany. Works great. >>> Runs on hydrogen, not water carried about and converted to >>> hydrogen. It loses a lot of power compared to gasoline, so they >>> use turbos and this and that, and it runs pretty well. >>> >>> The biggest issue with hydrogen, besides storing it and a supply >>> infrastructure, is that the very best way to make it is a fusion >>> reactor... >>> >>> I REALLY want to see something to break us free of oil and the >>> politics involved with oil, but this video and the guys behind it, ain't >>> >>> it. >>> >>> I am afraid that it will take a pretty big disaster to get the change >>> started away from oil... >>> >>> DC >>> >>> >>> >>> "Bill Lorentzen" <bill@lorentzen.ws> wrote: >>>> http://www.thetadata.com/common/WaterFuel.wmv >>>> >>>> watch this vid. >>>> >>>> >>> >I've been in the domestic oil and gas business since 1978. Here are some thoughts and info from my experience and point of view. This isn't a solution to anything really, just info on how things work. First of all, I'm solely involved in the domestic production end of things. There are some parallels to the international production scenario in this though. In a rather large and very simplified nutshell, to develop a *new and unproven* oil or gas reserve in the United states, a number of things must happen. First of all, a geologist or team of geologists determine where a discovery is likely to be found. This is usually done by analyzing data from previous test wells (called wildcats in unproven areas) or from analyzing seismic data that is collected by huge trucks built specifically for this purpose by companies like Halliburton or Schlumberger. These are incredibly expensive and have a big pedestal that is attached to an offset rotor. This pedestal is hydraulically lowered until it contacts the ground and then the truck is actually lifted off the ground and the offset rotor is spun. The resulting vibration sends shock waves to the subsurface strata and is then collected by a seismograph machine. Whenever these trucks need to operate in an area where there is not a public road, they must pay the private landowner a fee to cross his land. The company must also pay the state, county and municipal governments a fee for using the existing roads and pay traffic control companies a fee to reroute traffic around these trucks. There are now even 3D seismographs and also satellite imaging can be used to help determine the location of certain surface features which might indicate subsurface geology that looks promising. All of this costs money up front with no guarantee of a return. Depending on the size of the field, can cost into the multimillions by the time the decision is made to go to the next step. This is a big chunk of change to lay out for an independent producer and independents do a huge amount of the domestic production. As in any business, this overhead cost is passed on to the consumer. Next, the geologists go to the execs and show them the data from a number of possible areas and decisions are made as to which areas look most promising. Once they determine this, they need to know how to go about figuring out how to get permission to recover the oil or gas. First of all, a meeting is held with the geologists/execs and the area is mapped out. It may be on entirely public land. If this is public land, they must submit their findings to the BLM and the government determines whether or not to put this land up for auction. There are public hearings and every environmental group in existence will object, petitioning the government to deny the auctioning of leases in this area and allowing them somewhere else instead while not taking into account the fact that gas can't be found where it *isn't* . Since, before any drilling can happen, a drilling operator needs an oil and gas lease for this land and these are public auctions so if they go to public auction and they are outbid by some other operator who didn't even pay the initial costs to accummulate this info and put it in front of the BLM for consideration, then they've pissed away the millions in preplanning and someone else got the lease without paying a penny for the information that made it possible to bid for it. If they win the auction then a lease is drawn up between the company and the federal government. Once this is finalized, lots of regulations will need to be met with the Forest Service, Bureau of Land Management, Bureau of Reclamation etc and/or Bureau of Indian affairs as well as attorneys kept on retainer to fend off the inevitable endless stalling lawsuits by activists who are against any development on public lands. There will need to be archeological and environmental surveys done as well. To get some idea of how much this can cost, consider the fact that I just completed the permitting of a 40' wide pipeline right of way acr oss federal and state lands in that was about 5 miles long (approximately 24 surface acres). This pipeline right-of-way was in a corridor about 80' wide that had 4 other pipelines in it already. Still, all of this had to be done. It took about 6 month to get permitted and it cost the operator around $150,000.00. That's about $6,500.00 per acre for the use of a previously cleared and permitted area........or roughly $60,000.00 per mile for a pipeline to carry natural gas across public lands. Now this doesn't even cover the actual construction costs of the pipeline, which may, depending on the subsurface terrain, the cost of gasoline to run the equipment, the availability of the equipment and the size of the pipe, run in the neighborhood of between $100.00 to $300.00 per linear foot. As you can see, developing an oil or gas reserve on federal lands can be expensive. If a field is proven there must be quite a few acres used for pipelines, access roads and drilliste locations so we're talking absolutely massive upfront cash outlays. As in any business, this overhead cost is passed on to the consumer. OK, so there's a (very simplified) scenario for developing an oil or gas reserve on *public* lands. There are some *really* similar scenarios when it comes to working with foriegn governments and their various rules and regs, especially when developing new fields and the competition for these is very intense on the international stage. Now let's look at developing our domestic resources on private lands right here in the USA.. Most of the land in the US is owned by private individuals and most of that land doesn't have any oil or gas reserves, but as lot more than you think does. Some of it is in large tracts (640 acres or more) and some of it is in small tracts of 40 acres or less. I have only done this kind of work in Texas, Oklahoma, Louisiana, Tennessee, Michigan, New Mexico and Colorado so I'm not familiar with the laws of every state in the country, but my particular specialty is analyzing land titles for drilliste title opinions in previously undeveloped areas, determining fractional mineral and royalty interests in new and previously developed oil and gas fields, negotiating the leases between the mineral owners and the oil and gas operators and the negotiating surface damage agreements for well locations, pipelines and access roads with surface owners who may or may not be mineral owners of the tracts where the development is taking place. Furthermore, once this is all in place, I often work with the permitting of the wells, and associated pipelines, compressor stations, access roads, injection wells and related environmental mitigation with the state, county and municipal authorities. So lets you and I develop a new natural gas field in the United States on privately owned lands, shall we? First, let's say the geologist tells us that the millions his company has spent on preplanning indicates that he needs us to lease 20,000 acres *here* and pulls out a map of an area that includes several small towns, a few large ranches, some rural subdivisions, some crisscrossing state hitghways, county roads, municipal streets, part of an interstate highway, a river with adjacent wetlands, etc. Well, the first thing that needs to be determined is what can actually be leased in accordance with federal, state and municipal development restrictions. This takes a birt of it off the table. Then we need to determine whether or not someone else has already had the same idea and has been there first so we're going to need to go to the county courthouse and check this area in the county records for existing leases. We may or may not find them, or we may find that a portion of it has been leased and that the leases are still in force and effect or that they are getting ready to expire. We may also run into one of our colleagues who is there doing the same thing for another client and when that happens things can get really interesting and expensive when two or more operators start leasing in the same area. We may also find that previous leases that have been recorded are only to a certain depth and the subsurface rights below that depth are open to be leased and my colleague and we may be leasing the same tracts at different vertical horizons to develop reserves at different depths. We take the info we have gathered in this area (something this large usually takes between a week to a few months, depending on what's going on and the size of the area) and if we determine that some or all of this area is *open*, ie not under an existing lease or under an existing lease that is getting ready to expire and the company might want to gamble that the existing lease owner isn't going to develop this lease and will want us to take a *top lease* which will vest them a leasehold at the expiration of the existing lease, weI take this info back to our client and they make a determination as to whether or not they want to proceed with the development of the field. We are, due to our possession of some very expensive and sensitive info at this point, usually kept on retainer during this time and guess what.........???.....yep.....as in any business, this overhead cost is passed on to the consumer. :) Ok so now they have decided that this area should be leased. The next thing to happen is that (switching to first person now since I'm showing you the ropes ;), I'll need to put a crew of guys together that know how to get this done. I will either be running the show or a company representative will be running the show and I will be heading things up in the field and coordinating the leasing of the priority tracts that *we* are leasing or doing it myself. This can get really expensive just to find the personnel to do this because most of us who have extensive experience in this are in our 50's now and it takes a pretty penny to get us to live in a hotel in Bum**** New Mexico, or wherever for the next year or so and to pay for all of our gas, meals and mileage and transportation cost to/from wherever *home is* every couple of weeks, but anyway, I set up this operation in a local hotel. Immediately, the hotel owners call everyone they know and tell them that *the oil guys are in town* and so immediately there is an unofficial town meeting and the price of leases goes through the roof and within a week there are 10 other spooks from other companies out there trying to grab leases in the areas they think we will want, along with a bevy of environmental *activists* trying to bug our phones, steal our computers and bribe courthouse personnel and title company workers to tell them what areas we are researching. By the time enough of this area has been leased to start development, the costs have quintupled due to the local landowners/mineral owners, environmentalsts and their shills trying to get as much $$$ as they can from the *rich oil guys* and the rest of the speculators that have come in to try to get a piece of the action, but we can usually put together a good block of contiguous leases for an operator so that they can justify a drilling budget within a year or less. Keep in mind that they really don't know yet what the eventual costs will be and whether or not they will see another cent out of this......and, as in any business, this overhead cost is passed on to the consumer.. Over the next year or so, we consolidate the lease block by making agreements with the various landowner holdouts, their shills and companies that came in and outbid us for crucial leases. They are the gamblers who put up huge sums for leases on certain tracts and paid exhorbitant royalties to the landowners thinking that they could turn these leases into money if we need them to drill our state designated proration units. Sometimes they win, sometimes they don't. If they win and we buy these, then they get rich and the cost of buying these leases is eventually passed along to the consumer. All of these leases will have royalty clauses guaranteeing the mineral owner a certain percentage of the revenue from the well (a royalty) if the well is successfully drilled, completed and hooked up to a gathering system. The mineral owner does not have to put up a penny and gets paid a pretty hefty per acre *up front* bonus to boot. This lease also gives the operator the right of reasonable use of the surface of the land for access, pipelines and drillsites. The mineral owner can grant this to an operator even if he doesn't own the surface of the land because state laws recognize the right of the subsurface owner to access the surface in order to develop the subsurface estate. OK..........so now we're two years out and the price of fuel has escalated and the drilling rigs are scarce and (costs which were anticipated and have already been passed along to the consumer) now it's time to drill an exploratory well. The best place for this well is going to be determined by a geologist. Murphy's law usually dictates that the best location for this well is in an area that is owned by someone who bought his little 40 acres of paradise either from a developer who carried the note and made it *really easy* for this poor guy to get into the deal of the century, or the land was purchased through a realtor and the realtor didn't happen to mention to the prospective buyer that the title company who is insuring the title to this land and is issuing his mortgagee's policy isn't telling him that the land is under an oil and gas lease and he doesn't own the mineral rights. The title company will not insure mineral rights and in some states they will note the last oil and gas lease found of record. In some states, this isn't required. If you are buying property and you see something like this, it is a HUGE red flag and it is a red flag that realtors and land developers like to hide if possible. So now it's time to drill the well and we contact this poor guy and explain to him what is getting ready to happen. His first reaction is to tell us to go *screw ourselves* and then he calls his lawyer, contacts the local media and every environmental group he can locate to try to put a stop to this. I don't blame him. He's in a hell of a spot. The operator can post a bond and locate the well, road and pipeline anywhere they want within certain state mandated guidelines and if he tries to obstruct this, they can call the sheriff. Normally though, after sitting down with this individual for a while and getting to know him/her (usually a peroid of a couple of weeks to a month), we can figure out a way to get the company geologist to relent on his adamant necessity of the *perfect* location, which may happen to be where this poor guy's kids swingset is located, and move the well location to an area that the guy can't use for anything else, which is usually a boggy area or a prarie dog town. We also end up paying him a pretty fair chunk of change, building him a road, new fences and providing all sorts of other *favors* while the contractors are out there with their D9 Cats and other heavy earth moving equipment. This is, of course, passed along to the consumer. Now that we're about 2 1/2 years into getting this field online and we've acquired the leases and a surface agreement access and drilling permits from the various bureaucracies, we've tested everyone's water wells within 1/4 mile (and will do so again after whe well is drilled), we've been excoriated by environmental *activists* at public hearings and now it's time to drill the well. Now depending on how deep this well is, the drilling rig that they will be bringing in to the location will probably rent for anywhere between $10,000.00 to $12,0000.00 per day if the well isn't a deep one........but first we need to get it permitted through the oil and gas commission of the state where it is located and make sure that we can build our access road through the swamp or ravine ridden and useless area that the landowner allowed us to pay him to use, even though the evil oil company had the right to put in it in an area where it would have been much more economical to build, so after finding a place for an entranceway with an acceptable line-of-sight that will meet state or county requirements for a well access road, we lay down very expensive petromatas a road base and start pouring gravel. The road is going to end up being about 30' wide because we find out that because now that it's starting to snow, the area has become so muddy that a 20' wide road will not support the tonnage of the drilling rig in the mud, so we pay the landowner more money that we are not required to pay for the additional width this road will need and build the road. The road is around 1000 feet long and costs around $70,000.00 due to the amount of base we have to use because the gravel that we pour just keeps sinking to the center of the earth and even petromat won't do the job completely. Then the rig starts up. If things go well, the initial drilling is done completion is made within 10 days working 24-7. then the well needs to be frac'ed or cavitated, so there's another 21+- days paying Halliburton, Bechtel and Schlumberger to bring their specialized equipment out to complete and log the well. So now we've spent around $1,000,000.00 for the rig and the specialized crews and equipment to complete and log the well. This is all passed along to the consumer. OK.......so it's a good well and there is evidence enough that other wells in the area will be productive enough to pay out within two-to-three years so we drill two more just to make sure of the boundaries of the field. If these look good, it's time to start negotiating for drillistes, access roads and pipelines to get the gas to market. This takes another two to three years and involves accessing and drilling about 20 to 30 more wells and putting together a pipeline infrastructure to get the gas to market. Also there will need to be compressor stations along this route and disposal well facilities purchased and drilled to reinject water back into the water table that is produced (this pertains to methane wells). The outlay for this is in the multi-multi millions before the operator ever gets any revenue from these wells (it's been 5 years now since we got going on this). Now it's time to recover the costs of the wells (payout) before he sees any profit at all in the meantime, the operator has already started up a new 5 year program to get another field on line because he knows that within one year of the initial production of these wells, some of them will be steadily increasing in production for a few years before they go into decline while other will have hit the point of diminishing returns and will be in decline within the first two years. Still others may have not produced anything at all (dry holes/dusters). The remainder would be relative to politics (especially the disastrous Clinton administration) and how this relates to the decline of domestic production during his administration and how this lost us 8 years and has hastened a scenario that is playing out pretty badly because we needed to put the Sadaam thing to bed in the mid 90's to stabilize oil prices and he just wouldn't do it and he wouldn't do anything realistic to get the domestic energy situation on track so here we are. This was no secret in 1992. We are currently reaping the harvest of the Clinton administration (non-energy) policies..........and I voted for the guy, twice, so I got hosed, along with the rest of the country.............soooo........I already hear the more socialist minded of us here thinking, hell man, let's nationalize the minerals right now and things will surely get better. I, and every other contractor in this business would likely love this.........but the public certainly wouldn't. The same services would be needed to keep the domestic end of things afloat until a new generation of bumbling bureaucrats could take the reins. In addition to things that I know that would still be necessary for the new improved People's Energy CO-OP, right now, I spend a huge amount of my time keeping well access roads, drillsite locations and pipelines out of *your* back yard and out of *your* old growth forests and wetlands. I'm very familiar with the bureaucratic hoops and environmental laws that protect these things. Those laws would probably fall by the wayside if the *People's Geologist* told the *People's CO-OP* that *the people* needed the resources in certain areas so if the industry was nationalized, rather than taking the time to deal with this red tape, *I, the people* could just tell you to **** off and when the *People's Geologist* determined that there was oil, gas, coal, helium, uranium or oil shale on *our* property and since you just happen to occupy *our* land, along with your families, I could just give you a call, tell you "Hey dude.......we need to borrow your space for the remainder of your natural lifetime and we'll be by tonight to talk to you about it" and the locate a *people's* gas well/strip mine etc. in your back yard and use your driveway to get to it. Hell.......my job would be soooo much easier and I could probably triple my billing. I'll be retiring within 10 years and it would probably take about that long to put together an alternative system that was even marginally efficient enough to keep domestic production going so I'd be damned busy and what ya gonna do if I say I ain't coming in to work today unless you pay me $2000.00 per day? You gonna throw me and every other person who knows how to actually get this done in jail? We're not going to do you much good sitting there. I have a friend who just returned from China and this is *exactly* how it works there, and not just with their fledgling gas industry. It also is happening with their burdgeoning road building, skyscraper building and dam building projects. The contractors with the expertise are getting paid millions by the government and the people who live on the land and have no private property rights are just told to get the hell out of the way with no compensation offered at all. It's the same with PEMEX in Mexico and the national oil concerns in Venezuela, Bolivia and Brazil. I've been there and seen how it works up close and personal. The scenario of nationalizing our mineral resources would be sort of like the reverse scenario of the Soviet bureaucratic apparatchik's taking over private enterprise there after the fall of the totalitarian government........the private enterprise specialists could take over the bureaucracy and could pay themselves whatever they want with *your* tax dollars, because, after all, it's *your* country. Hell.........people like me could even get someone else to pay my health insurance! ;o) The very specialized personnel at Schlumberger, Halliburton, Bechtel etc. who know how to recover oil, gas, etc.....would likely love this because they could tell the government exactly what they wanted in order to get this work done (much more than they can do now) and the government (you and I) would have to pay even more for it than we do now because they are the only ones who know how to keep the industry going. You'd likely have someone like Ken Lay in charge of the whole thing too. Now I guess we could subcontract our drilling operations out to the French, Russians, Venezuelans, Saudi's or Chinese. They would surely give us a break. I think this is definitely the way to go. http://www.humaneventsonline.com/article.php?id=3942 Power to the people dude! I have lived in Mexico for extended stretches and have seen this debacle up close and personal...........but seriously........my point to this is that we would not have cheaper fuel by nationalizing. . I don't like getting hosed at the pump any more than anyone else.......and I apologize for my ascerbic tone. The more you know, the easier it is to get sarcastic about it. ..........but in spite of what you may have read, Clinton lost us 8 years of domestic production. That's a fact. I was there ;o) "Dedric Terry" <dterry@keyofd.net> wrote in message news:C0B33FF7.1344%dterry@keyofd.net... > Doesn't sound good for GM, but I'm sure they'll pull it out to the tune of > 10-20,000 layoffs. > > I wonder if the oil companies would chip in part of their multibillion $$ > profit margins to keep the country from sinking into hard recession like a > rock in a bathtub if by chance GM, a few airlines, and a host of "smaller" > businesses that are on the edge at the moment go under. > > Nah. Not in a million. The price of a gallon of gas would just go up since > there is an infinitesimal chance the flood of people at the unemployment > office could cause a breeze that might be felt at one or two offshore > drilling rigs. I noticed prices went up here over the weekend. Must have > been a rain shower in the gulf, or a CEO watched a Discovery Channel special > on the odds of an asteroid destroying Earth. > > Cynical? Who, me? ;-) > > Regards, > Dedric > > On 6/12/06 10:20 AM, in article 448d9439$1@linux, "DC" > <dc@spammersinhell.com> wrote: > > > > > Dedric, > > > > GM is swimming in red ink. They may actually go under. If there > > was such an engine, they would have it out in a heartbeat, and if > > they didn't Toyota and Honda would. No one can keep these guys > > from innovating, which is why GM is in such trouble now. > > > > DC > > > > Dedric Terry <dterry@keyofd.net> wrote: > >> I completely agree. I remember when I was a kid (in the 70's - dating > >> myself) reading about a 60mpg gas automobile engine developed by a guy in > >> the 60's, but bought up by an oil company or major auto manufacturer... > >> still haven't seen one. > >> > >> I'm sure board room conversations revolve around euphemisms such as > >> "deliberate progress", "cost effectiveness", "feasibility studies", > >> "manufacturing viability", or "legacy support". Okay the last one was when > >> Bill Gates was taking a tour of Ford's headquarters... > >> > >> Regards, > >> Dedric > >> > >> On 6/12/06 5:04 AM, in article 448d4a42$1@linux, "John" <no@no.com> wrote: > >> > >>> > >>> I don't buy the "this is why it's taking so long". They just don't want > > us > >>> to have it. I'm sure they could deliver a solution by next quarter if > > they > >>> wanted to. > >> > > >"Cujo" <chris@applemanstudio.com> wrote: > >These are zero latency? I have no idea, since I'm using a latency-compensatory host app. Neil >Hey D, I tried your native submix idea, using VST on auxes ther, they showed >up, but no sound, what am I doing wrong? > > > > >"Neil" <OIUOIU@OIU.com> wrote: >> >>"Dimitrios" <musurgio@otenet.gr> wrote: >>> >>>Neil, >>>Please share... >>>Regards, >>>Dimitrios >> >>No problem... my current favorite freebie/cheapie VST comps >>(and I say "Current" because one never knows what one will >>stumble across, does one?) are as follows: >> >>Cheapies first: >>Voxengo Transmodder... Damn this thing RAWKS on drums! Someone >>here on this NG turned me onto this one (I can't find the >>thread as to who it was, but please step forward & take >>credit!). It's only like 59 bucks, and it kills on drums. >> >>Voxengo Voxformer... Another $59 or thereabouts killer >>compressor that also does much more... I have no use for >>anything else on lead vocals anymore - truly. go check it out & >>download the demo, but if you do so, be prepared to shell out, >>because you'll love it. This has also replaced my former >>favorite de-esser plugin (Spitfish) for that purpose. >> >>Now for the Freebies: >>BuzzMaxi2... this is a GREAT transparant peak limiter, for >>either 2-buss peak limiting, but it also works great on kick. >>From Buzzroom. >> >>Also from Buzzroom are Grancomp & Grancomp3 - in the same >>freebie bundle they also have a "Genecomp" & "Genecomp 3", but >>I find I don't use those very much). The grancomps are great >>for guitar & bass, IMO. I find the single band is great for >>guitar & the multi-band works really well for bass (the "3" is >>the multiband version of each). >> >>Finally, the Kjaerhus Classic Compressor... IMO, this is good >>for cymbals/OH's, and sometimes bass... it also can work pretty well on >background >>vocals if you don't want to suck up several tracks worth of Voxformer-level >>CPU resources. >> >>Just Google the names I gave you - you should be able to find >>them - if you can't let me know. Hope this is helpful. >> >>Neil >> >> >> >Hi, Because I have posted two different LA2 SETTINGS which are totally different )I mean the concept) and to not get confusing of what I propose now (Tomorrow who knows...). Here is my refined NOW LA2 settings starting point Threshold: -96 Ratio: 1.15:1 Attack: 0.80 Release : 00000008 Lookahead 0.004 (lower gives more punch !! ,better than LA2) Output 10.3 Play with more ratio and/or lookahead. Regards, Dimitrios ps: Please copy this as "Dimitrios" LA2 settings in your archives ifit is of any worth to you Regardsi'll second that emotion! On 13 Jun 2006 10:54:22 +1000, "Neil" <OIUOIU@OIU.com> wrote: > >"John" <no@no.com> wrote: >> >>Get the model without a stuck caps lock key. > >ROFL! fuckin' hilarious. > >Good one. > >:)One who can double as a massage therapist would be the ultimate :-) All this pizza talk is making this Italian hungry and ready to throw one in the oven for breakfast. Rich "Sarah" <sarahjane@sarahtonin.com> wrote in message news:448dcb61@linux... > You know, I was just the other day thinking how nice it would be to have a > live-in cook . . . > > Sarah (drooling on keyboard) > > www.sarahtonin.com/wayward.htm > > "chuck duffy" <c@c.com> wrote in message news:448cb8d0$1@linux... > > > > This is mostly for Jimmy... :-) > > > > Jimmy, when I read that you got it after ten tries I almost pissed myself. > > I have been working at it for the past ten years and have yet to produce > > a pie that I'm satisfied with. But anyway.. > > > > Here is my ramble.. You gotta have a stone, or you gotta have some clay > > tiles. The stone needs to be heated in a 500 degree oven for at least 30 > > 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 > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >How can you get a VST on an aux? Mine just shows EDS. "Cujo" <chris@applemanstudio.com> wrote: > >These are zero latency? > >Hey D, I tried your native submix idea, using VST on auxes ther, they showed >up, but no sound, what am I doing wrong? > > > > >"Neil" <OIUOIU@OIU.com> wrote: >> >>"Dimitrios" <musurgio@otenet.gr> wrote: >>> >>>Neil, >>>Please share... >>>Regards, >>>Dimitrios >> >>No problem... my current favorite freebie/cheapie VST comps >>(and I say "Current" because one never knows what one will >>stumble across, does one?) are as follows: >> >>Cheapies first: >>Voxengo Transmodder... Damn this thing RAWKS on drums! Someone >>here on this NG turned me onto this one (I can't find the >>thread as to who it was, but please step forward & take >>credit!). It's only like 59 bucks, and it kills on drums. >> >>Voxengo Voxformer... Another $59 or thereabouts killer >>compressor that also does much more... I have no use for >>anything else on lead vocals anymore - truly. go check it out & >>download the demo, but if you do so, be prepared to shell out, >>because you'll love it. This has also replaced my former >>favorite de-esser plugin (Spitfish) for that purpose. >> >>Now for the Freebies: >>BuzzMaxi2... this is a GREAT transparant peak limiter, for >>either 2-buss peak limiting, but it also works great on kick. >>From Buzzroom. >> >>Also from Buzzroom are Grancomp & Grancomp3 - in the same >>freebie bundle they also have a "Genecomp" & "Genecomp 3", but >>I find I don't use those very much). The grancomps are great >>for guitar & bass, IMO. I find the single band is great for >>guitar & the multi-band works really well for bass (the "3" is >>the multiband version of each). >> >>Finally, the Kjaerhus Classic Compressor... IMO, this is good >>for cymbals/OH's, and sometimes bass... it also can work pretty well on >background >>vocals if you don't want to suck up several tracks worth of Voxformer-level >>CPU resources. >> >>Just Google the names I gave you - you should be able to find >>them - if you can't let me know. Hope this is helpful. >> >>Neil >> >> >> >On 13 Jun 2006 10:20:25 +1000, "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. You trying for the "Rush-Vapor-Trails" effect? Maybe there's a Canadian plug-in that removes all traces of dynamic range. ;-P pabJohn Simple , use my method, plus put Paris EQ vst on all insert "drums chanells"(native plugins insert).With Paris EQ vst you'll controlled volume & freq of drums elements.If you still don't understand, I'll send to your mail-box pictures. John <no@no.com> wrote: >now i'm totally lost > >Aaron Allen wrote: >> You can use VST/DX for EQ and Gain to further this technique. >> AA >> >> "zmora" <docent191@wp.pl> wrote in message news:448d64f9$1@linux... >> >>>John, use two auxes both with st.compressors. >>>On aux 1 use yours compressor setting, on aux2 set compressor ratio 1:1, >>>it's mesn sound no compressed.Mute chanells with drums in mixer and keep >>>aux in "pre fader modes" in aux setting on chanell.Now you'll mixed all in >>>aux master section,aux1 >aux2 by >>>"return trim".Keep attention, use the same lookahead setting for both >>>compressors!!! >>> >>> >>>"zmora" <docent191@wp.pl> wrote: >>> >>>>John >>>> >>>>Maybe you should use anly aux for all, I mean mixed aux-dry drum & >>>>aux-compressed >>>>drum with muted chanells? >>>> >>>>"John" <no@no.com> wrote: >>>> >>>>>by the way, there sure a lot of crappy vst compressors out there. >>>> >> >> >> I choose Polesoft Lockspam to fight spam, and you? >> http://www.polesoft.com/refer.html >> >>Or, simple use freq and eq volume from channels.It works before comp. "zmora" <docent191@wp.pl> wrote: > >John > >Simple , use my method, plus put Paris EQ vst on all insert "drums chanells"(native >plugins insert).With Paris EQ vst you'll controlled volume & freq of drums >elements.If you still don't understand, I'll send to your mail-box pictures. > > > >John <no@no.com> wrote: >>now i'm totally lost >> >>Aaron Allen wrote: >>> You can use VST/DX for EQ and Gain to further this technique. >>> AA >>> >>> "zmora" <docent191@wp.pl> wrote in message news:448d64f9$1@linux... >>> >>>>John, use two auxes both with st.compressors. >>>>On aux 1 use yours compressor setting, on aux2 set compressor ratio 1:1, >>>>it's mesn sound no compressed.Mute chanells with drums in mixer and keep >>>>aux in "pre fader modes" in aux setting on chanell.Now you'll mixed all >in >>>>aux master section,aux1 >aux2 by >>>>"return trim".Keep attention, use the same lookahead setting for both > >>>>compressors!!! >>>> >>>> >>>>"zmora" <docent191@wp.pl> wrote: >>>> >>>>>John >>>>> >>>>>Maybe you should use anly aux for all, I mean mixed aux-dry drum & >>>>>aux-compressed >>>>>drum with muted chanells? >>>>> >>>>>"John" <no@no.com> wrote: >>>>> >>>>>>by the way, there sure a lot of crappy vst compressors out there. >>>>> >>> >>> >>> I choose Polesoft Lockspam to fight spam, and you? >>> http://www.polesoft.com/refer.html >>> >>> >Hey Deej, Thanks for your inside view of domestic oil and gas production. It's always fascinating when you talk shop about that stuff. Can you recommend any books or web sites that you think do a good job of describing the details and challenges of domestic and international energy production? Cheers, -Jamie http://www.JamieKrutz.com DJ wrote: > I've been in the domestic oil and gas business since 1978. Here are some > thoughts and info from my experience and point of view. This isn't a > solution to anything really, just info on how things work. > > First of all, I'm solely involved in the domestic production end of things. > There are some parallels to the international production scenario in this > though. In a rather large and very simplified nutshell, to develop a *new > and unproven* oil or gas reserve in the United states, a number of things > must happen. > > First of all, a geologist or team of geologists determine where a discovery > is likely to be found. This is usually done by analyzing data from previous > test wells (called wildcats in unproven areas) or from analyzing seismic > data that is collected by huge trucks built specifically for this purpose by > companies like Halliburton or Schlumberger. These are incredibly expensive > and have a big pedestal that is attached to an offset rotor. This pedestal > is hydraulically lowered until it contacts the ground and then the truck is > actually lifted off the ground and the offset rotor is spun. The resulting > vibration sends shock waves to the subsurface strata and is then collected > by a seismograph machine. Whenever these trucks need to operate in an area > where there is not a public road, they must pay the private landowner a fee > to cross his land. The company must also pay the state, county and municipal > governments a fee for using the existing roads and pay traffic control > companies a fee to reroute traffic around these trucks. > > There are now even 3D seismographs and also satellite imaging can be used to > help determine the location of certain surface features which might indicate > subsurface geology that looks promising. > > All of this costs money up front with no guarantee of a return. Depending on > the size of the field, can cost into the multimillions by the time the > decision is made to go to the next step. This is a big chunk of change to > lay out for an independent producer and independents do a huge amount of the > domestic production. > > As in any business, this overhead cost is passed on to the consumer. > > Next, the geologists go to the execs and show them the data from a number of > possible areas and decisions are made as to which areas look most promising. > Once they determine this, they need to know how to go about figuring out how > to get permission to recover the oil or gas. > > First of all, a meeting is held with the geologists/execs and the area is > mapped out. It may be on entirely public land. If this is public land, they > must submit their findings to the BLM and the government determines whether > or not to put this land up for auction. There are public hearings and every > environmental group in existence will object, petitioning the government to > deny the auctioning of leases in this area and allowing them somewhere else > instead while not taking into account the fact that gas can't be found where > it *isn't* . > > Since, before any drilling can happen, a drilling operator needs an oil and > gas lease for this land and these are public auctions so if they go to > public auction and they are outbid by some other operator who didn't even > pay the initial costs to accummulate this info and put it in front of the > BLM for consideration, then they've pissed away the millions in preplanning > and someone else got the lease without paying a penny for the information > that made it possible to bid for it. If they win the auction then a lease is > drawn up between the company and the federal government. Once this is > finalized, lots of regulations will need to be met with the Forest Service, > Bureau of Land Management, Bureau of Reclamation etc and/or Bureau of Indian > affairs as well as attorneys kept on retainer to fend off the inevitable > endless stalling lawsuits by activists who are against any development on > public lands. There will need to be archeological and environmental surveys > done as well. To get some idea of how much this can cost, consider the fact > that I just completed the permitting of a 40' wide pipeline right of way acr > oss federal and state lands in that was about 5 miles long (approximately 24 > surface acres). This pipeline right-of-way was in a corridor about 80' wide > that had 4 other pipelines in it already. Still, all of this had to be done. > It took about 6 month to get permitted and it cost the operator around > $150,000.00. That's about $6,500.00 per acre for the use of a previously > cleared and permitted area........or roughly $60,000.00 per mile for a > pipeline to carry natural gas across public lands. Now this doesn't even > cover the actual construction costs of the pipeline, which may, depending on > the subsurface terrain, the cost of gasoline to run the equipment, the > availability of the equipment and the size of the pipe, run in the > neighborhood of between $100.00 to $300.00 per linear foot. As you can see, > developing an oil or gas reserve on federal lands can be expensive. If a > field is proven there must be quite a few acres used for pipelines, access > roads and drilliste locations so we're talking absolutely massive upfront > cash outlays. > > As in any business, this overhead cost is passed on to the consumer. > > OK, so there's a (very simplified) scenario for developing an oil or gas > reserve on *public* lands. There are some *really* similar scenarios when it > comes to working with foriegn governments and their various rules and regs, > especially when developing new fields and the competition for these is very > intense on the international stage. > > Now let's look at developing our domestic resources on private lands right > here in the USA.. Most of the land in the US is owned by private individuals > and most of that land doesn't have any oil or gas reserves, but as lot more > than you think does. Some of it is in large tracts (640 acres or more) and > some of it is in small tracts of 40 acres or less. I have only done this > kind of work in Texas, Oklahoma, Louisiana, Tennessee, Michigan, New Mexico > and Colorado so I'm not familiar with the laws of every state in the > country, but my particular specialty is analyzing land titles for drilliste > title opinions in previously undeveloped areas, determining fractional > mineral and royalty interests in new and previously developed oil and gas > fields, negotiating the leases between the mineral owners and the oil and > gas operators and the negotiating surface damage agreements for well > locations, pipelines and access roads with surface owners who may or may not > be mineral owners of the tracts where the development is taking place. > Furthermore, once this is all in place, I often work with the permitting of > the wells, and associated pipelines, compressor stations, access roads, > injection wells and related environmental mitigation with the state, county > and municipal authorities. > > So lets you and I develop a new natural gas field in the United States on > privately owned lands, shall we? First, let's say the geologist tells us > that the millions his company has spent on preplanning indicates that he > needs us to lease 20,000 acres *here* and pulls out a map of an area that > includes several small towns, a few large ranches, some rural subdivisions, > some crisscrossing state hitghways, county roads, municipal streets, part of > an interstate highway, a river with adjacent wetlands, etc. Well, the first > thing that needs to be determined is what can actually be leased in > accordance with federal, state and municipal development restrictions. This > takes a birt of it off the table. Then we need to determine whether or not > someone else has already had the same idea and has been there first so we're > going to need to go to the county courthouse and check this area in the > county records for existing leases. We may or may not find them, or we may > find that a portion of it has been leased and that the leases are still in > force and effect or that they are getting ready to expire. We may also run > into one of our colleagues who is there doing the same thing for another > client and when that happens things can get really interesting and expensive > when two or more operators start leasing in the same area. > > We may also find that previous leases that have been recorded are only to a > certain depth and the subsurface rights below that depth are open to be > leased and my colleague and we may be leasing the same tracts at different > vertical horizons to develop reserves at different depths. We take the info > we have gathered in this area (something this large usually takes between a > week to a few months, depending on what's going on and the size of the area) > and if we determine that some or all of this area is *open*, ie not under an > existing lease or under an existing lease that is getting ready to expire > and the company might want to gamble that the existing lease owner isn't > going to develop this lease and will want us to take a *top lease* which > will vest them a leasehold at the expiration of the existing lease, weI take > this info back to our client and they make a determination as to whether or > not they want to proceed with the development of the field. We are, due to > our possession of some very expensive and sensitive info at this point, > usually kept on retainer during this time and guess > what.........???.....yep.....as in any business, this overhead cost is > passed on to the consumer. :) > > Ok so now they have decided that this area should be leased. The next thing > to happen is that (switching to first person now since I'm showing you the > ropes ;), I'll need to put a crew of guys together that know how to get this > done. I will either be running the show or a company representative will be > running the show and I will be heading things up in the field and > coordinating the leasing of the priority tracts that *we* are leasing or > doing it myself. This can get really expensive just to find the personnel to > do this because most of us who have extensive experience in this are in our > 50's now and it takes a pretty penny to get us to live in a hotel in Bum**** > New Mexico, or wherever for the next year or so and to pay for all of our > gas, meals and mileage and transportation cost to/from wherever *home is* > every couple of weeks, but anyway, I set up this operation in a local hotel. > Immediately, the hotel owners call everyone they know and tell them that > *the oil guys are in town* and so immediately there is an unofficial town > meeting and the price of leases goes through the roof and within a week > there are 10 other spooks from other companies out there trying to grab > leases in the areas they think we will want, along with a bevy of > environmental *activists* trying to bug our phones, steal our computers and > bribe courthouse personnel and title company workers to tell them what areas > we are researching. By the time enough of this area has been leased to start > development, the costs have quintupled due to the local landowners/mineral > owners, environmentalsts and their shills trying to get as much $$$ as they > can from the *rich oil guys* and the rest of the speculators that have come > in to try to get a piece of the action, but we can usually put together a > good block of contiguous leases for an operator so that they can justify a > drilling budget within a year or less. Keep in mind that they really don't > know yet what the eventual costs will be and whether or not they will see > another cent out of this......and, as in any business, this overhead cost is > passed on to the consumer.. > > Over the next year or so, we consolidate the lease block by making > agreements with the various landowner holdouts, their shills and companies > that came in and outbid us for crucial leases. They are the gamblers who put > up huge sums for leases on certain tracts and paid exhorbitant royalties to > the landowners thinking that they could turn these leases into money if we > need them to drill our state designated proration units. Sometimes they win, > sometimes they don't. If they win and we buy these, then they get rich and > the cost of buying these leases is eventually passed along to the consumer. > > All of these leases will have royalty clauses guaranteeing the mineral owner > a certain percentage of the revenue from the well (a royalty) if the well is > successfully drilled, completed and hooked up to a gathering system. The > mineral owner does not have to put up a penny and gets paid a pretty hefty > per acre *up front* bonus to boot. This lease also gives the operator the > right of reasonable use of the surface of the land for access, pipelines and > drillsites. The mineral owner can grant this to an operator even if he > doesn't own the surface of the land because state laws recognize the right > of the subsurface owner to access the surface in order to develop the > subsurface estate. > > OK..........so now we're two years out and the price of fuel has escalated > and the drilling rigs are scarce and (costs which were anticipated and have > already been passed along to the consumer) now it's time to drill an > exploratory well. The best place for this well is going to be determined by > a geologist. Murphy's law usually dictates that the best location for this > well is in an area that is owned by someone who bought his little 40 acres > of paradise either from a developer who carried the note and made it *really > easy* for this poor guy to get into the deal of the century, or the land was > purchased through a realtor and the realtor didn't happen to mention to the > prospective buyer that the title company who is insuring the title to this > land and is issuing his mortgagee's policy isn't telling him that the land > is under an oil and gas lease and he doesn't own the mineral rights. The > title company will not insure mineral rights and in some states they will > note the last oil and gas lease found of record. In some states, this isn't > required. If you are buying property and you see something like this, it is > a HUGE red flag and it is a red flag that realtors and land developers like > to hide if possible. So now it's time to drill the well and we contact this > poor guy and explain to him what is getting ready to happen. His first > reaction is to tell us to go *screw ourselves* and then he calls his lawyer, > contacts the local media and every environmental group he can locate to try > to put a stop to this. I don't blame him. He's in a hell of a spot. The > operator can post a bond and locate the well, road and pipeline anywhere > they want within certain state mandated guidelines and if he tries to > obstruct this, they can call the sheriff. > > Normally though, after sitting down with this individual for a while and > getting to know him/her (usually a peroid of a couple of weeks to a month), > we can figure out a way to get the company geologist to relent on his > adamant necessity of the *perfect* location, which may happen to be where > this poor guy's kids swingset is located, and move the well location to an > area that the guy can't use for anything else, which is usually a boggy area > or a prarie dog town. We also end up paying him a pretty fair chunk of > change, building him a road, new fences and providing all sorts of other > *favors* while the contractors are out there with their D9 Cats and other > heavy earth moving equipment. This is, of course, passed along to the > consumer. > > Now that we're about 2 1/2 years into getting this field online and we've > acquired the leases and a surface agreement access and drilling permits from > the various bureaucracies, we've tested everyone's water wells within 1/4 > mile (and will do so again after whe well is drilled), we've been excoriated > by environmental *activists* at public hearings and now it's time to drill > the well. Now depending on how deep this well is, the drilling rig that they > will be bringing in to the location will probably rent for anywhere between > $10,000.00 to $12,0000.00 per day if the well isn't a deep one........but > first we need to get it permitted through the oil and gas commission of the > state where it is located and make sure that we can build our access road > through the swamp or ravine ridden and useless area that the landowner > allowed us to pay him to use, even though the evil oil company had the right > to put in it in an area where it would have been much more economical to > build, so after finding a place for an entranceway with an acceptable > line-of-sight that will meet state or county requirements for a well access > road, we lay down very expensive petromatas a road base and start pouring > gravel. The road is going to end up being about 30' wide because we find out > that because now that it's starting to snow, the area has become so muddy > that a 20' wide road will not support the tonnage of the drilling rig in the > mud, so we pay the landowner more money that we are not required to pay for > the additional width this road will ne
within 10 days working 24-7. then the well needs to be frac'ed or > cavitated, so there's another 21+- days paying Halliburton, Bechtel and > Schlumberger to bring their specialized equipment out to complete and log > the well. So
wrote in message news:448edaa8$1@linux... > > 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 partition (it's not), and in Win98SE I can't see the third > partition > at all. I checked the drive on another Win98SE system (also old, Iwill > XP333 > with a Athlon 1800+) and couldn't see the third partition there either. > > Any ideas what's up? I should be able to see all three partitions in > Win98SE, > cor
on (it's not), and in Win98SE I can't see the third partition >at all. I checked the drive on another Win98SE system (also old, Iwill XP333 >with a Athlon 1800+) and couldn't see the third partition there either. > >Any ideas what's up? I should be able to see all three partitions in Win98SE, >correct? Is it the fact that the boards are so old? Could it be a problem >with the drive? > >Thanks for any help. > >Rich Kelley"DJ" <animix_spam-this-ahole_@animas.net> wrote: >I'm looking for an external ribbon cable to an older 32bit Magma chassis. >The cable is an 80 pin microcentronics (MC80) and the part name is CBL2PCI. >It's a 3M branded connector. > >Calls to Magma have been about as useless as tits on a boar hog. I spent the >best part of yesterday trying to source one on the net with no luck. Any >suggestions as to where to find one or how to build one would be welcome. > >Thanks, > >Deej<b
" target="_blank">chris@applemanstudio.com> wrote in message news:448e26a2$1@linux... > > These are zero latency? > > Hey D, I tried your native submix idea, using VST on auxes ther, they showed > up, but no sound, what am I doing wrong? > > > > > "Neil" <OIUOIU@OIU.com> wrote: > > > >"Dimitrios" <<a href="mailto:musurgio@otenet.gr" target="
t; >> >> more happy, and bright, where others are mellow and soft, and others >> >still >> >> >> are, well, kinda rounded. I'm hearing this, and I'm becoming >> >increasingly >> >> >> confident that my training is increasing my perception of this. >> >> >> >> >> >> I'm going to have to do this, because I'll look like a goose if I >> >don't. >> >> >> ;o) >> >> >> >> >> >> Cheers, >> >> >> Kim. >> >> > >> &gt
works really well for bass (the "3" is > >the multiband version of each). > > > >Finally, the Kjaerhus Classic Compressor... IMO, this is good > >for cymbals/OH's, and sometimes bass... it also can work pretty well on > background > >vocals if you don't want to suck up several tracks worth of Voxformer-level > >CPU resources. > > > >Just Google the names I gave you - you should be able to find > >them - if you can't let me know. Hope this is helpful. > > > >Neil > >
get it to pass the note data back out to my = Roland=20 samplers at =3D >all. >Once the track has been recorded it = will play=20 back fine though. Maybe =3D >the=3D20 >Midi = patchbay's routing=20 is screwy. I have it sending output port #1=20 =3D >(controller) >to all 8 = inputs. >Tom > "EK=20 Sound" <askme@nospam.com> wrote in=20 message news:448edc1d@linux... > =20 Do you have the little yellow speaker icon lit
GENERATOR> > ></HEA= D> ><BODY=20 bgColor=3D3D#ffffff> > David,</DIV&am p;gt; > Yep. The monitor (speaker) icon is = =3D >lit.=20 I=3D20 >see input lights on the MidiX-8=20 > coming from my controller.=20 =3D ><FONT=3D20 >face=3D3DArial = size=3D3D2>I see the=20 data coming into Cubase and it=20 = 'prints' =3D >but=3D20 > >&= lt;DIV><FONT=20 face=3D3DArial size=3D3D2>I can't get it <FONT=20 =3D >face=3D3DArial size=3D3D2>to=3D20 >pass the note = data back out to=20 my Roland samplers at = all. > <FONT=20 face=3D3DArial size=3D3D2>Once the track has been recorded it = =3D >will=20 play back=3D20&
) for that purpose. > > > >Now for the Freebies: > >BuzzMaxi2... this is a GREAT transparant peak limiter, for > >either 2-buss peak limiting, but it also works great on kick. > >From Buzzroom. > > > >Also from Buzzroom are Grancomp & Grancomp3 - in the same > >freebie bundle they also have a "Genecomp" & "Genecomp 3", but > >I find I don't use those very much). The grancomps are great > >for guitar & bass, IMO. I find the single band is great for > >guitar & the multi-band works really well for bass (the "3" is > >the multiband version of each). > > > >Finally, the Kjaerhus Classic Compressor... IMO, this is good > >for cymbals/OH's, and sometimes bass... it also can work pretty well on > background > >vocals if you don't want to suck up several tracks worth of Voxformer-level > >CPU resources. > > > >Just Google the names I gave you - you should be able to find > >them - if you can't let me know. Hope this is helpful. > > > >Neil > > > > > > >Did anyone ever work out changing skins on a mac? I still have PARIS on a mac but have been running it on a pc with xp so I could use my skins. Just wonderingWell.. sounds like something's "weird" (yeah that's a technical term) in some setting somewhere. It should loop through with no problem. If you can't figure it out by tomorrow, maybe I can walk you through specific settings on the phone tomorrow evening. Let me know if you want to try that - post here or e- me directly at: neil DOT henderson AT sbcglobal DOT net Neil "Tom Bruhl" <arpegio@comcast.net> wrote: > > >Neil, >I had to set them up myself since most of my hardware wasn't listed. >The odd th
ing is it plays back fine. I just can't hear the sounds while >I'm playing them. Maybe it's better that way... > >I'll triple check again. Something in Cubase must be filtering note = >data >while performing. >Tom<br
/> > "Neil" <OIUOIU@OIU.com> wrote in message news:448f5b93$1@linux... > > What about in the Cubase drop-down menu... midi devices, or > midi interfaces... got those all selected right? > > Neil > > "Tom Bruhl" <arpegio@comcast.net> wrote: > > > > > >David, > >Yep. The monitor (speaker) icon is lit. I see input lights on the =3D > >MidiX-8=3D20 > >coming from my controller. I see the data coming into Cubase and it = >=3D > >'prints' but=3D20 > >I can't get it to pass the note data back out to my Roland samplers = >at =3D > >all. > >Once the track has been recorded it will play back fine though. = >Maybe =3D > >the=3D20 > >Midi patchbay's routing is screwy. I have it sending output port #1 = >=3D > >(controller) > >to all 8 inputs. > >Tom > > "EK Sound" <askme@nospam.com> wrote in message = >news:448edc1d@linux... > > Do you have the little yellow speaker icon lit on the selected = >tracks? > > > > David. > > > > Tom Bruhl wrote: > > > I can't hear my MIDI parts as I'm playing them when printing > > > in Cubase SX 2.1. I have Midi thru On in Preferences. The > > > track plays back perfectly but never can be heard as I'm playing = >it. > > > I am outputing data to the correct MIDI channel/port too. > > > =3D20 > > > What settings am I missing? > > > Tom > > >=3D20 &g
hl=3D20 > wrote: > > I can't hear my MIDI parts as I'm playing =3D >them when=3D20 > printing > > in Cubase SX 2.1. I have Midi thru =3D >On in=3D20 > Preferences. The > > track plays back perfectly =3D >but never=3D20 > can be heard as I'm playing it. > > I am outputing data =3D >to the=3D20 > correct MIDI channel/port too. > > =3D3D20 > =3D >> What=3D20 > settings am I missing? > > Tom > =3D20 > >=3D3D20 > >=3D3D20 > > I choose Polesoft =3D >Lockspam to=3D20 > fight spam, and you? > > <A=3D20 > =3D = >href=3D3D"http://www.polesoft.com/refer.html">http://www.polesoft.com/re= fer=3D >.html > > HTML PUBLIC "-//W3C//DTD HTML 4.0=3D20 > Transitional//EN"> > ><META=3D20 > http-equiv=3D3D3DContent-Type content=3D3D3D"text/html;=3D20 > =3D3D >charset=3D3D3Diso-8859-1"> > content=3D3D3D"MSHTML=3D20 > 6.00.2800.1400"=3D20 > =3D >name=3D3D3DGENERATOR> > ></HEA=3D >D> ><BODY=3D20 > bgColor=3D3D3D#ffffff> > =3D >size=3D3D3D2>David, > > face=3D3D3DArial size=3D3D3D2>Yep. The monitor (speaker) icon is = =3D >=3D3D >lit.=3D20 > I=3D3D20 >see input lights on the MidiX-8=3D20 > > size=3D3D3D2>coming from my controller.=3D20 > =3D3D ><FONT=3D3D20 >face=3D3D3DArial =3D >size=3D3D3D2>I see the=3D20 > data coming into Cubase and it=3D20 > =3D >'prints' =3D3D >but=3D3D20 > >&=3D<br /
gt; Sound" <href=3D3D"mailto:askme@nospam.com">askme@nospam.com> wrote = in=3D20 > message href=3D3D"news:448edc1d@linux">news:448edc1d@linux... > =3D20 > Do you have the little yellow speaker icon lit on the selected=3D20 > tracks? > > David. > > Tom Bru