Axiom Home Page Forums General Discussion Advice from Axiom Owners Axiom in WNY

I am looking into upgrading my home theater system with purchasing a Rotel RSX-1056 receiver and new speakers. I am looking at the M22's for the front speakers, Q4's for the rear speakers with either the VP100 or VP150 for the center channel. I wish I could hear the speakers to see how they would compare to the B&W DM600 series I listen to at a local dealer. I am only seven feet from the rear projection TV and there is no room behind the couch for speakers. They have to be off to the side on stands or above on the wall. Does anyone know if there is a noticeable difference between the B&W and Axiom with the Rotel receiver? Any outlets near WNY to listen to Axioms?

Hey Beans,

Check this thread for Axiom owners near you. Be sure to peruse the entire thread for those who have added their location after the initial list was compiled. If WNY means Western New York, Ray3 is in Rochester.

The Axiom FAQ says:
"Ideally, surround speakers should be either wall-mounted or stand-mounted to either side of the couch or primary listening area, from one to six feet higher than seated listeners' ears, and slightly forward or rearwards of the listening area if you wish. Axiom's Quadpolar surrounds are especially versatile and can yield excellent performance with stand or wall-mounting to the rear as well as at side locations."

I have no experience with B&W speakers, but read this short thread for more info.

Axiom is widely considered to be on par with the B&W 700 series, but superior to the 600 series. I am guessing they are cheaper too.

beans - whereabouts are you. As Jack said, I'm in Rochester and available with M60/VP100/QS8 speakers. Using an SVS 20-39PCi. All being driven by a Denon 3803. Let me know.

BTW, snippy is correct. I auditioned the B&W 600s and the 700s. The 600s were not in the same ballpark. The 703s were a very close match to the M60s, but 3x the price. Also, the B&W line has NOTHING near the Axiom Qs.

Ray

I agree.

BW 700 series is several thousand a pair and compare nicely against M80's. The 600's have a mud sound to them and the soundstage is just not there. They're the 700 series with a sinus infection.

Ray3,

I live just south of Buffalo.

beans -the invitation is open. It's 1 1/2 hours each way. Let me know.

Ray

Hmmm... 2 Buffalo guys in the same place.

Question. What is the proper "Buffalo style" wing?

It seems like everywhere I go, they use a different recipe, yet the menu always says "Buffalo style". Who's NOT lying to me?

i dont care what recipe they use, as long as they are brought to my table by a beautifully curved, wonderfully vivacious hooters girl in a low cut, skin tight t-shirt.

wait, what were we talking about.

bigjohn

You mean they're called Buffalo wings because they are from Buffalo, NY?

And the whole time, I thought there were a bunch of poor flightless buffalo roaming the plains now.

We have lived in Roch for 22 years and were introduced to Buffalo wings when we got here. I have tried & tried, but I just can't warm up to these things. Someone had the idea to pour some hot sauce on chicken parts that would otherwise likely end up getting tossed. You've gotta work hard to get at the little bit of meat involved and you get super messy in the process. I eat them from time to time, but they aren't at the top of my list.

I feel the same way, Ray. I've had some mightly tasty wings, though.

I agree Pete (almost). Generally what gets me going is the sauce they put on the wings. Occasionally I find something special and try to buy a quart of it to take home. Few places make the sauce hot enough. Their idea of nuclear and mine often differ greatly. Mostly what is presented as hot (pick the over-hyped qulifier you'd like to add) is just a bit more interesting than eye wash. The hotter the better. Plus, you get to experience the heat again the next day!

If you don't break a sweat on the back of your neck, the sauce ain't hot enough.

In reply to:

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The hotter the better. Plus, you get to experience the heat again the next day!

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Then you agree with Richard Marcinko, USN Ret. when he describes eating extremely hot asian/middle eastern food chased with ice cream, then sitting on the bowl the next day screaming C'MON ICE CREAM!

Bren R.

LOL! If it really worked that way, I'd alterate every bite between spicy food and dessert.

This threads reminds me of the last time I ate hot links (grilled sausage with nuclear hot sauce on them). The next day, I told Ken (kcarlile), who I was living with at the time, that my ass much would prefer medium links from then on. Of course, he started laughing uncontrollably at my wise choice of words.

And he'll never let me forget it either. Now you can too.

I was being really, really nice and not mentioning that... I figured you'd heard enough, but apparently, we're still open for business! Mwah ha ha ha!