Home » The PARIS Forums » PARIS: Main » OK......I give up..........Matrox sucks........at least I think Matrox sucks
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I thinkMatrox sucks [message #68173 is a reply to message #68170] |
Sat, 13 May 2006 18:21   |
![jef knight[1] is currently offline](/theme/PARIS_Forum_Template/images/offline.png "jef knight[1] is currently offline")
jef knight[1]
Messages: 201
Registered: October 2005
|
Senior Member |
|
|
br />
>>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.
I love pesto pizza, but try it this way:
cook the crust and cheese per your normal procedure, but do not brush on
the pesto until after the pizza is through cooking. That way, you keep the
aromatics of the basil. I learned this one at Pauline's Pizza in SF.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 my library of FX back into my system and still retain my presets(which
remain in the projects themselves)?
thanks
jpOn Wed, 7 Jun 2006 20:54:17 -0400, "Don Nafe" <dnafe@magma.ca> wrote:
|
|
|
|
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I thinkMatrox sucks [message #68184 is a reply to message #68176] |
Sat, 13 May 2006 22:28 |
Chris Ludwig
Messages: 868
Registered: May 2006
|
Senior Member |
|
|
t of their car
fleet on ethanol. Lastly, luckily for us corn and prairie grass are very
good sources for making ehtanol.
Lastly, and this is the one people don't like, is conservation. When Enron
was cornholing California a few years ago people were able to reduce electricity
use over 10% without any significant change in lifestyle. But these are the
things people don't want, carbon taxes on inefficient cars and trucks, higher
prices for carbon emmission credits (which mean higher prices), keeping the
house at 60 in the winter and 80 in the summer, and so on.
"Bill Lorentzen" <bill@lorentzen.ws> wrote:
>http://www.thetadata.com/common/WaterFuel.wmv
>
>watch this vid.
>
>Clifford,
I'm running my three card PARIS very nicely on a dual 1GHz G4 Quicksilver.
There are some newer G4's that are a bit faster that will also still boot OS
9. PARIS doesn't get any benefit from the dual processors. Other apps you
may want to run most likely will though, so take that into consideration.
Basically, find the fastest G4 that will boot OS 9.2 and it should work with
PARIS. Stay away form the model Rick tried though. Rick can you elaborate on
which one that was again?
Tony
"Clifford Coulter" <Coultron@earthlink.net> wrote in message
news:448dd819$1@linux...
>
> 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 CoulterHi Jimmy
Now it's obvious to me that you know your pie. A fantabulous assortment
of great tips in your post. The fact that it has taken me ten years to produce
a pie that I like speaks volumes about my limits :-)
Chuck
"uptown jimmy" <johnson314@bellsouth.net> wrote:
>Man. I swear I'm turning out a top-notch pie. I swear it. But I'm sorta
>food-obsessed, and I was in the business for 20 years, so maybe that
>accelerated my pizza technique.
>
>I can offer a few tips in addition to all the other good stuff guys have
>suggested here. But some of them are just tips for food in general. This
is
>directed at James, I guess. Nice name, by 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
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I think Matrox sucks [message #68186 is a reply to message #68184] |
Sat, 13 May 2006 22:20 |
Deej [1]
Messages: 2149
Registered: January 2006
|
Senior Member |
|
|
t;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
>talki
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I thinkMatrox sucks [message #68188 is a reply to message #68186] |
Sat, 13 May 2006 22:59 |
Chris Ludwig
Messages: 868
Registered: May 2006
|
Senior Member |
|
|
pizza !
>>
>> Chuck
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>
>I'm liking the Dimitrios LA2 setting on drums and welcome any others. I have
10 drum channels going to aux1 and aux2 in mono. My TD20 already pans the
toms across two channels so I have 4 toms going across two channels. I like
what I'm hearing.
I pull all the faders back and just mix the aux with eds compressor on each
doing the la2 setting. Then I mix my aux sends to get the mix I want, then
bring up the faders to bring in raw drums just on top. It sounds "together".
I'll work on posting an wav. Thanks Dimitrios ! Saved in my globals as
LA2 compressor.
Threshold -75.1 db
Ratio 1.10:1
Attack 0.00126 sec
Release 0.052 sec
lookahead 0.000
output 6.3 dbwell, basically put the first thing in the chain is the WAV read, then
VST/DX, then EDS effects, etc... soooo, given that you are muting off the
channel from the mix buses shooting it rather to an AUX for compression as a
PRE send, you'll need to have EQ and more incremental gain that that method
offers. Thus, using native plugs to obtain it. Optimally, you would use the
Paris VST EQ's for this purpose to keep things uniform, but feel free to
branch out to whatever you dig.
Does that help?
AA
"John" <no@no.com> wrote in message news:448dd992@linux...
> 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.htmlTell me I'm wrong, but basically isn't dude making heavy water fuel/bombs?
AA
"Tony Benson" <tony@standinghampton.com> wrote in message
news:448da737@linux...
> I'm going from my sketchy memory here, but doesn't the process also
> require some pricey metal for the electrolysis? Palladium or something,
> making the price of the converter extra scary? Also, the water has to be
> distilled, if I'm not mistaken. Another cost to add in.
>
> Tony
>
> "DC" <dc@spammersonhydrogen.com> wrote in message news:448ce50a$1@linux...
>>
>> 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 inve
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I think Matrox sucks [message #68192 is a reply to message #68188] |
Sat, 13 May 2006 23:11 |
Deej [1]
Messages: 2149
Registered: January 2006
|
Senior Member |
|
|
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
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I thinkMatrox sucks [message #68202 is a reply to message #68192] |
Sun, 14 May 2006 08:30 |
Chris Ludwig
Messages: 868
Registered: May 2006
|
Senior Member |
|
|
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
|
|
|
|
| Re: OK......I give up..........Matrox sucks........at least I thinkMatrox sucks [message #68254 is a reply to message #68173] |
Mon, 15 May 2006 08:25 |
jef knight[1]
Messages: 201
Registered: October 2005
|
Senior Member |
|
|
ive access to 5 x VST aux effects in 5 x Paris auxes this way.
Deej
"Cujo" <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" <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
|
|
|
|
|
|
Goto Forum:
Current Time: Sun May 10 17:40:33 PDT 2026
Total time taken to generate the page: 0.02963 seconds
|
The PARIS Forums
Search
Help
Members
Register
Login
Home
