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I've gotta' get me one of these laptops [message #67963] Tue, 09 May 2006 19:43 Go to next message
Deej [1] is currently offline  Deej [1]   UNITED STATES
Messages: 2149
Registered: January 2006
Senior Member
V2RstjweZt+8aGj2sYX51xn2q1qunwiJGT7wPYVlJcvbjgnDDGcd6 07J7q6hYgblB
79quTtowa6kunWkbEiUEk9Kbe2UkL7ljC

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Re: I've gotta' get me one of these laptops [message #67968 is a reply to message #67963] Tue, 09 May 2006 21:10 Go to previous messageGo to next message
excelav is currently offline  excelav   
Messages: 2130
Registered: July 2005
Location: Metro Detroit
Senior Member
/> >>>
>>>"Aaron Allen" <nospam@not_here.dude> wrote:
>>>>
>>>>
>>>>Ok, you asked for it......... PC mastering technique in Paris:
>>>>
>>>>Take your 2 track L/R maste

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Re: I've gotta' get me one of these laptops [message #67983 is a reply to message #67968] Wed, 10 May 2006 06:41 Go to previous messageGo to next message
Deej [1] is currently offline  Deej [1]   UNITED STATES
Messages: 2149
Registered: January 2006
Senior Member
/> >>If you care about the quality of your audio copies and their longevity,
>you
>>should:
>>1. Qualify your burner by checking errors using a trusted method.
>>2. Burn at slower speeds.
>>3. Use high quality blanks.
>>
>>Having said all this, I frequently use cheap disks and my Mac’s Super Drive
>>for most of my non-critical work.
>>
>Isn't that course also called "Putting Lipstick on a Pig" ?

"DC" <dc@spammersinhell.com> wrote:
>
>Here's a way to

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Re: I've gotta' get me one of these laptops [message #67997 is a reply to message #67963] Wed, 10 May 2006 09:53 Go to previous messageGo to next message
Tony Benson is currently offline  Tony Benson   UNITED STATES
Messages: 453
Registered: June 2006
Senior Member
:o)
>
> Rod
>
> "DJ" <animix_spam-this-ahole_@animas.net> wrote:
> >The most stable sync I have achieved with Paris as master and Cubase SX
> as
> >slave is to run WC cables of even length (I'm using 2' Zaolla cables)
from
> >the master clock module to the MEC(s). Then, to clock the RME card(s),
just
> >run serial cables from the MEC ADAT sync out(s) to the RME AD

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Re: I've gotta' get me one of these laptops [message #68048 is a reply to message #67963] Thu, 11 May 2006 16:55 Go to previous messageGo to next message
jef knight[1] is currently offline  jef knight[1]   CANADA
Messages: 201
Registered: October 2005
Senior Member
.net" target="_blank">animix_spam-this-ahole_@animas.net> wrote:
>> http://www.petersreviews.com/index.php?/archives/1762-David- Lee-Roth-Perform
>>s-Jump-Bluegra

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Re: I've gotta' get me one of these laptops [message #68050 is a reply to message #67963] Thu, 11 May 2006 17:22 Go to previous messageGo to next message
jef knight[1] is currently offline  jef knight[1]   CANADA
Messages: 201
Registered: October 2005
Senior Member
ry 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,

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Re: I've gotta' get me one of these laptops [message #68163 is a reply to message #68050] Sat, 13 May 2006 13:30 Go to previous message
Bill Lorentzen is currently offline  Bill Lorentzen   UNITED STATES
Messages: 140
Registered: June 2005
Senior Member
t don't want
us
>> to have it. I'm sure they could deliver a solution by next quarter if
they
>> wanted to.
>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,

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