NickC wrote: I don't drink .... anymore. My Former Dry Vodka Martini Recipe
(1) Place Stolichnaya in freezer overnight
(2) Fill Martini glass with Stolichnaya
(3) Wave bottle of Vermouth over the glass (make sure cap is securely fastened)
Voila'! Enjoy.
#3 is a bit crude. The sunbeam method mentioned below is a bit more continental and sophisticated I prefer a 2W 100K CC to any sort of cap in my Martinis. And I can't drink anymore either, getting old is so f'ing boring.
The Perfect Martini by Luis Bunuel
To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of the dry martini. To be frank, given the primordial role in my life played by the dry martini, I think I really ought to give it at least a page. Like all cocktails, the martini, composed essentially of gin and a few drops of Noilly Prat, seems to have been an American invention. Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. At a certain period in America it was said that the making of a dry martini should resemble the Immaculate Conception, for, as Saint Thomas Aquinas once noted, the generative power of the Holy Ghost pierced the Virgin's hymen "like a ray of sunlight through a window-leaving it unbroken."
Another crucial recommendation is that the ice be so cold and hard that it won't melt, since nothing's worse than a watery martini. For those who are still with me, let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients-glasses, gin, and shaker-in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don't take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Stir it, then pour it out, keeping only the ice, which retains a faint taste of both. Then pour straight gin over the ice, stir it again, and serve.
(During the 1940s, the director of the Museum of Modern Art in New York taught me a curious variation. Instead of Angostura, he used a dash of Pernod. Frankly, it seemed heretical to me, but apparently it was only a fad.)
Reeltarded wrote:I think I need to try the 150s out at least once't.
which one? where we at?
BTW don't rush, nothing special about the 150s, they are pretty generic like 6PSs, work fine, a touch less bright and clear than PSs. The only thing to rush out and try are old moldeds, they'll give you that big, lush swirl - greenies, blacks, reds, blues, that don't leak and are accurate - but good luck with that. I'm enjoying 225 ODs in my 5C8.
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Last edited by rp on Tue Oct 16, 2012 1:30 pm, edited 1 time in total.
NickC wrote: I don't drink .... anymore. My Former Dry Vodka Martini Recipe
(1) Place Stolichnaya in freezer overnight
(2) Fill Martini glass with Stolichnaya
(3) Wave bottle of Vermouth over the glass (make sure cap is securely fastened)
Voila'! Enjoy.
#3 is a bit crude. The sunbeam method mentioned below is a bit more continental and sophisticated I prefer a 2W 100K CC to any sort of cap in my Martinis. And I can't drink anymore either, getting old is so f'ing boring.
The Perfect Martini by Luis Bunuel
To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of the dry martini. To be frank, given the primordial role in my life played by the dry martini, I think I really ought to give it at least a page. Like all cocktails, the martini, composed essentially of gin and a few drops of Noilly Prat, seems to have been an American invention. Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. At a certain period in America it was said that the making of a dry martini should resemble the Immaculate Conception, for, as Saint Thomas Aquinas once noted, the generative power of the Holy Ghost pierced the Virgin's hymen "like a ray of sunlight through a window-leaving it unbroken."
Another crucial recommendation is that the ice be so cold and hard that it won't melt, since nothing's worse than a watery martini. For those who are still with me, let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients-glasses, gin, and shaker-in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don't take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Stir it, then pour it out, keeping only the ice, which retains a faint taste of both. Then pour straight gin over the ice, stir it again, and serve.
(During the 1940s, the director of the Museum of Modern Art in New York taught me a curious variation. Instead of Angostura, he used a dash of Pernod. Frankly, it seemed heretical to me, but apparently it was only a fad.)
I am collecting values in the green CDs for a build a little later. The Mals are less expensive and ubiquitous compared to the Sozos though, plus they barely move the meter on shipping when added to an order looks like.
printer2 wrote:So does anyone know how exactly these caps change the tone? Do they have a different reactance curve, how do they alter the signal though them?
If we knew it wouldn't be magic, or special, or rare. Ask the alchemists at Sozo or Jupiter they claim to have found it. My thinking is those older caps were just the right amount of crappy, or decrepit enough with age that they ring a bit or are microphonic just enough to add a 3D quality -the lush swirl. And somehow they temper the highs but remain crisp (CCs do that too). Unlike modern caps I think they add something to the distortion, an extra touch of color besides what you get from the tubes and OT.
It's the molded films from the mid '50s to mid 60's that have the Goldilocks quality, before that they are muddy and dark and totally unreliable (too crappy) after, 1D and bright (too good). But I'm no alchemist and admit to speaking out my butt and just guessing.
rp, i have tried the 151. I think I will stick with capacitors. 151 makes a horrible sound. Terrible. Unmentionable. omg.. 28 years later I have that taste still in my burps.
What in 151 makes that feeling inside your neck? Is it an acid? Straight up that stuff is like sipping sandpaper. 180g or so.
Reeltarded wrote:rp, i have tried the 151. I think I will stick with capacitors. 151 makes a horrible sound. Terrible. Unmentionable. omg.. 28 years later I have that taste still in my burps.
What in 151 makes that feeling inside your neck? Is it an acid? Straight up that stuff is like sipping sandpaper. 180g or so.
I had a friend in college that almost died from that stuff, on the edge of passing out he picked up a bottle and just started guzzling forever, then wham, knocked out loaded. By a miracle a few of us were just clear enough to keep him from choking on his own vomit which he was very set on doing. Good thing we were well versed in our Rock & Roll history.
Just ignore the math. The trace shows energy storage vs electric flux density (electric charge per unit area). Notice there are two things in the scope traces that vary between dielectric types: the curvature (non-lineararity), and the gap in the loop (hysteresis). I'm at a loss to translate these characteristics into sound quality, but the dielectric types clearly show differences.
I drank a whole bottle to celebrate HS graduation. I drank 1/4 of it at a time, then eject, then 1/4.. eject. Like shampoo. Rinse and repeat. omg
Martin, always appreciate you trying to converse with the ape. (me) Your tech-knowledgey overloads the synapses available in the stem that should have been a brain by now. When I read that stuff I actually feel the back of my skull heating up. This time I even smelled a little hair burning.
Miles, you're too kind... I think... Where's the fun in trying to create a straight wire with gain? It can't be done so you're doomed to failure and disappointment. Better to embrace imperfection and create something beautiful from it.
What I know about 151 is that it burns really well.
I prefer a 2W 100K CC to any sort of cap in my Martinis. And I can't drink anymore either, getting old is so f'ing boring.
