Well your favorite Stones Album with a regenerator might be a good side dish. Just how many Albums did the Stones cut?
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I’ve lost track, but coincidentally there’s a copy of Some Girls sitting on top of a pile of LP’s I need to clean.
I wonder if any of the ASR rep’s want to weigh in on the benefits of powering a Audio Desk Systeme Premium Ultrasonic LP cleaner with a Power Plant. Do you think it will increase/decrease the ultrasonic vibrations?
@glimmie @Shazb0t @ the other person, care to comment?
Standing by for your thoughts…
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We have discussed horse head. Time for Goats Head Soup?
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I am partial to “Can you hear the music”. But perhaps it needs to be measured first?
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I left.
I went drinking.
Nothing changed but it sounds like Ted kicked butt.
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@vkennedy61 What’s your favorite cut of horse , I mean goats head soup?
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After all of this Horse talk, I want to go to Joe Beef in Montreal and have a Cheval Steak.
Perfect popcorn recipe:
INGREDIENTS 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil) 1/3 cup of high quality popcorn kernels 1 3-quart covered saucepan 2 Tbsp or more (to taste) of butter Salt to taste
METHOD 1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it’s fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.
5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.
6 Salt to taste.
Additional tips: From the comments section
a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.
b Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.
Yield: Makes 2 quarts, a nice amount for two people.
Personally I like to use coconut oil. Favorite topping is brewers yeast.
This recipe yeilds perfect popcorn everytime.
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Is it tenderized by spurs. Or just whipped for 48 hours for perfect aging?
Very very nice. I am going to give this a try.
I suppose I should be grateful for ASR. Without their participation in this thread we would have never gotten to this great recipe.
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Gently massaged with AudioQuest Dragon power cords.
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Yes seal in the juices with the right flame broil. 
just the way I Ilike!
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Look, we are getting into abstractions
NO S$IT Sherlock!
OMG I thought the non-serious posters were so annoying on ASR.
After being on this forum for a few days a have to adjust my view.
Anyway I am out of here now for real…
I don’t like popcorn
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Not much here Kernel. But more hot flame!
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I salute Colonels. The other kernel gets popped.
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Drats! I was going to ask your thoughts about truffle salt on popcorn.
A missed opportunity for certain.
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No. The opposite of having a closed mind is having an open mind. Most regulars here seem to have an open mind to audio generally.
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I see what you did there…that’s probably my favorite Stone’s album…
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