Axiom Home Page Forums General Discussion Advice from Axiom Owners VP150 a little boxy, please help me optomize.

and make sure you report back on that EP350/Hsu showdown. Please. You'll be adding to the collective wisdom, and possibly reducing the number of subwoofer threads by up to 2%.

All the advice on the speakers sounds good to me, so I thought I would appease Tom:

Relatively quick meat Chili:

5 lbs. ground sirloin (can substitute some beans if you must)
1 lb ground italian sausage
2 Tbs salt
2 Tbs black pepper
2 large onions diced
0.25 cup minced garlic
0.25 cup spanish paprika
0.5 cup chili powder
2 Tbs ground cayenne (more to taste)
2 Tbs sugar
1 Tbs ground cumin
2 Tbs parsley flakes
0.25 cup Worchestershire sauce
4 15-oz. cans diced tomatoes
1 15-oz. can tomatoes & green chilies

Mix meats, cook on medium heat with 1 Tbs salt and 1 Tbs pepper. Add onion & garlic, stirring occasionally until meat is brown. (~15 minutes) Pour off drippings, add mixture to 8 qt. pot on medium heat and add all other ingredients. Bring to a boil, then simmer (covered) for 15 minutes, stir once or twice.

serve wth some grated cheddar on top...yum.

Edit: I just read the most excellent chili recipe posted in the other thread... I'm sure it's better, no doubts there. I should probably rename this one, Extremely quick meat chili. I gotta make some of the other one for the games sunday...

I will try all suggestions and report back the results.

Pictures will be forthcoming after my buddy the "Wire Management Guru" and I clean things up this weekend.

Here in Portland you can go into a pub and get some of the best beer brewed anywhere. And in many watering holes you can select from 100+ taps pouring fine brew from around the world. I am working on my chili, but my specialties are wood-smoked brisket and ribs and hardwood charcoal grillin'.

Yum! While watching th "Great Chili Cook-Off" or somesuch, I saw a segment on one of the contentant's prep. He basically took 3 or 4 kinds of chilis, charred them on the fire, pureed them, and used that as the base for the whole thing. One of those "no beans, no tomatoes" recipes. My attempts at duplicating this recipe thus far have resulted in my mouth burning with the heat of a thousand supernovas or a watery, tasteless sludge. But I will not be deterred!

Oh, Mark, you're gonna fit in just fine around here.

I love Portland (I'm from Tacoma, and live in Puyallup). We used to go to Portland a lot before our kids were born. I love all McMenamins, and the Lucky Lab, too.

Stick around and help us with our BBQ.

Random thoughts :

It's not likely this is the problem, but what frequency are you crossing the VP150 over at ? If it's anything below 100 Hz you might have a bit of a bass hole which could make for a boxy sound.

If the front of the VP150 is not hanging out in front of the TV/shelf that's going to hurt the sound a bit. I'm hoping you don't have a shelf or something directly above the center speaker -- my VP100 sounded boxy until I realized I had essentially put it in a box

Finally, don't know if you have seen this article from Alan. No real details but a good reminder of how much difference finding the right placement can make.

http://www.axiomaudio.com/tips_center_channel_sound.html

Good luck, let us know how it goes !!

My family is in Port Townsend. This place is getting smaller and smaller...

John,

Thanks for the input. Crossover is set at 80. I just realized something that has been right in front of my face that may be a problem. My A/V rack is pulled about 2' from the rear wall currently while I'm tweaking things an preparing for the Wire Management Marathon. That could be a problem. And in a Doh! moment, I realize I read Alan's article on center sound before I even ordered my speakers. I
have now stuffed my tail between my legs and will go forth and fix the problem.

BBQ Brisket (simple, "faster" recipe)

1 untrimmed brisket
1 handful sea- or Kosher- salt
1 handful freshly ground pepper
1 pile of white oak logs
1 case of beer
1 smoking contraption of your choice (meaning BBQ, natch)

1) Rub, don't sprinkle or pat, salt and pepper into brisket
2) Seal in (CLEAN! UNUSED!) garbage bag overnight
3) Load in a couple of logs, let it burn until mostly coal
4) Regulate temp to 210 to 225 deg. F.
5) Place meat, fat side up, in the "pit"
6) As the wood is consumed, light another log in a firepit or another BBQ and let it burn until it isn't producing large flames, then add it to the firebox. Keep temp. constant.
Note: Starting new fuel seperately helps immensely in regulating temp. Also, until the wood gets to the point of smoldering, there are a bunch of nasty things in the smoke which can make your meat taste terrible. Also, TOO much smoke will make your meat taste bitter.

8) Keep this up, 8 to 14 hours. Don't peek for the first 8 hours.
9) Drink the beer. I don't recomment starting when you first light the fire.
10)Brisket is done when the fat is completely rendered and you can cut the meat with a coax cable.

Mark

Kee-riminy! I can't type to save my life today! No wonder the script I was working on all day kept coughing up errors. Wow, Port Townsend, Puyallup (that's Poo-yallup to non NWers). Let's pick a pub and have a couple. In Olympia, maybe?

Thanks to all for the advice!

Mark

In reply to:

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Wow, Port Townsend, Puyallup (that's Poo-yallup to non NWers). Let's pick a pub and have a couple. In Olympia, maybe?

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Did I neglect to mention that my step-father, one John Robert McMenamin, is a cousin of the McMenamins of NW pub fame? And he isn't even the part of my family in the NW, he lives in Chicago.

Surreal.