Home » The PARIS Forums » PARIS: Main » RIP SSC
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| Re: RIP SSC [message #68178 is a reply to message #67838] |
Sat, 13 May 2006 20:14   |
BT
Messages: 19
Registered: February 2007
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Junior Member |
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eliably produce a great pie you
> can move on to adding toppings.
>
> The other thing people often overlook is that a grill is an excellent
> pizza
> oven, but you need to watch the pie like crazy. Soaked apple wood is a
> good
> wood to try on top of the coals.
>
> The other aspect that is often overlooked is the crust. A mixture of
> crushed
> red pepper, kosher salt, parmesean and olive oil brushed over the crust
> about
> 2/3 the way through is NUTS!
>
> I love pizza !
>
> Chuck
>
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>Sorry, OS 9 bootable G4 only with PARIS on a Mac. I'm sad too. :>(
Tony
"EK Sound" <askme@nospam.com> wrote in message news:448dbebf@linux...
> There are no suitable EDS drivers for OSX, therefore you can't run in on a
> G5 (because a G5 will only run OSX).
>
> David.
>
> Carl Amburn wrote:
>> I am possibly helping someone set up a Mac G5 with Paris (we will be
>> shooting projects back and forth if this works out), and I have two
>> questions for the group.
>>
>> 1. Will the EDS card fit in the G5 tower?
>> 2. Does Paris work with OSX?
>>
>> thanks!,
>> -Carl Amburn
>>Globals are in PARIS_FX.VAR. If you have them in the projects you can load
the project and move them to globals.
LIBRARY presets are saved in the PARIS_FX.VAR file
in C:\Program Files\Paris3 (your Paris root dir).
PARIS_Fx.var (Default) is a backup of the file
PARIS_Fx.var that gets modified when you make library presets.
"jp" <jpj@jpjones.net<
Regards,
Brian T
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| Re: RIP SSC [message #68181 is a reply to message #68178] |
Sat, 13 May 2006 22:19 |
Aaron Allen
Messages: 1988
Registered: May 2008
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Senior Member |
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THE MODEL/SPEED/DUAL OR SINGLE PROCESSER ETC.
Thanks
Clifford CoulterGet the model without a stuck caps lock key.now i'm totally lost
Aaron Allen wrote:
> You can use VST/DX for EQ and Gain to further this technique.
> AA
>
> "zmora" <docent191@wp.pl> wrote in message news:448d64f9$1@linux...
>
>>John, use two auxes both with st.compressors.
>>On aux 1 use yours compressor setting, on aux2 set compressor ratio 1:1,
>>it's mesn sound no compressed.Mute chanells with drums in mixer and keep
>>aux in "pre fader modes" in aux setting on chanell.Now you'll mixed all in
>>aux master section,aux1 >aux2 by
>>"return trim".Keep attention, use the same lookahead setting for both
>>compressors!!!
>>
>>
>>"zmora" <docent191@wp.pl> wrote:
>>
>>>John
>>>
>>>Maybe you should use anly aux for all, I mean mixed aux-dry drum &
>>>aux-compressed
>>>drum with muted chanells?
>>>
>>>"John" <no@no.com> wrote:
>>>
>>>>by the way, there sure a lot of crappy vst compressors out there.
>>>
>
>
> I choose Polesoft Lockspam to fight spam, and you?
> http://www.polesoft.com/refer.html
>
>It's Kjaerhus hehe
Dimitrios wrote:
> Well,
> Back with my first suggestion, why not use one compressor for each drumtrack
> so that the compressor will be tailored according to the specific drumtrack
> ?
> Using 10 compresosrs vst's is nothing from a modern cpu (and older too)
> If you wanna try free ones try Kahjerus ( did I spell it right
> ?) limiter it is a great compressor.
> Regards,
> Dimitrios
>
> "John" <no@no.com> wrote:
>
>>I have 10 drum channels I'm trying to compress to a stereo mix on Aux1 and
>>then mix the raw channels back on top (new york compression technique).
>
>
>>In AUX1 I only have EDS effects and the compressor seems to distort badly
>>with kick drums. There is no way to do Natives on Aux, right? Any other
>>ideas how to accomplish this? T
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| Re: RIP SSC [message #68183 is a reply to message #68181] |
Sat, 13 May 2006 22:09 |
Deej [1]
Messages: 2149
Registered: January 2006
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Senior Member |
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a Discovery Channel special
on the odds of an asteroid destroying Earth.
Cynical? Who, me? ;-)
Regards,
Dedric
On 6/12/06 10:20 AM, in article 448d9439$1@linux, "DC"
<dc@spammersinhell.com> wrote:
>
> Dedric,
>
> GM is swimming in red ink. They may actually go under. If there
> was such an engine, they would have it out in a heartbeat, and if
> they didn't Toyota and Honda would. No one can keep these guys
> from innovating, which is why GM is in such trouble now.
>
> DC
>
> Dedric Terry <dterry@keyofd.net> wrote:
>> I completely agree. I remember when I was a kid (in the 70's - dating
>> myself) reading about a 60mpg gas automobile engine developed by a guy in
>> the 60's, but bought up by an oil company or major auto manufacturer...
>> still haven't seen one.
>>
>> I'm sure board room conversations revolve around euphemisms such as
>> "deliberate progress", "cost effectiveness", "feasibility studies",
>> "manufacturing viability", or "legacy support". Okay the last one was when
>> Bill Gates was taking a tour of Ford's headquarters...
>>
>> Regards,
>> Dedric
>>
>> On 6/12/06 5:04 AM, in article 448d4a42$1@linux, "John" <no@no.com> wrote:
>>
>>>
>>> I don't buy the "this is why it's taking so long". They just don't want
> us
>>> to have it. I'm sure they could deliver a solution by next quarter if
> they
>>> wanted to.
>>
>I'll get back to CD burns in a bit, but none of these kind of 'alt fuels'
really work all that well. For now, fuel cells (hydrogen of any kind, liquid,
gas, or chemically turned into a solid that can be used to release it) involves
massive expenditure of other kinds of energy, usually electricity. In that
case in the US it means coal/natural gass/nuclear power. There are only three
energy sources that are 'free' and those are solar, wind, and geothermal.
In fact, both are eventually related to the sun anyway, but because they
are tapped in practically different ways we can think of them as free. In
the long run they will have to be used if we want to be energy neutral. We'll
also have to stop eating cheeseburgers because a whole lot of methane in
the atmosphere (and methane is a much worse greenhouse gas than carbon dioxide)
is cow farts.
In any case, for short term solutions there really is just ethanol. It's
attractive for a couple of reasons. It's a liquid not too much more volatile
than gasoline. It's a nearly a net zero on greenhouse gases (the carbon taken
out of the air by the plant that becomes ethanol helps cancel out the carbon
produced when it's burned) and it works now. Brazil runs mos
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| Re: RIP SSC [message #68187 is a reply to message #68181] |
Sat, 13 May 2006 22:53 |
excelav
Messages: 2130
Registered: July 2005
Location: Metro Detroit
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Senior Member |
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ng pizza here, not obesity in a box. You should see all the layers
when
>you look down at the pizza from above before you cook it. It's a thin
>contraption, not some mountain of ingredients. It's a magical thing, how
>those few ingredients belnd together in the oven to create a thing so
>sublime.
>
>I don't know, it doesn't sound so amazing when I read it back, but man,
I
>have never put anything tastier in my mouth. If anyone wants something
>clarified, let me know. I tend shy away from offering advice, just by
>inclination, but I'd love to help if someone needs it.
>
>Jimmy
>
>
>
>"chuck duffy" <c@c.com> wrote in message news:448cb8d0$1@linux...
>>
>> This is mostly for Jimmy... :-)
>>
>> Jimmy, when I read that you got it after ten tries I almost pissed myself.
>> I have been working at it for the past ten years and have yet to produce
>> a pie that I'm satisfied with. But anyway..
>>
>> Here is my ramble.. You gotta have a stone, or you gotta have some clay
>> tiles. The stone needs to be heated in a 500 degree oven for at least
30
>> minutes before hand. The dough needs to be at room temperature (go figure
>> :-).
>>
>> Now here's where I go different from everyone else I know. I never,
>never,
>> ever put the pizza together and throw it in the oven.
>>
>> First I sprinkle the stone with corn meal - it will smoke like crazy,
and
>> after tossing the dough lay it out on the stone. Brush the top litely
>with
>> olive oil and push the assembly back into the oven.
>>
>> Watch carefully, and when the top of the dough starts to turn the
>slightest
>> brown it's time for the sauce. This is the crucial time, it's where
>everyone
>> makes the mistakes... Poke the bubbles that are forming and do the sauce.
>> It doesn't take much sauce, a couple tablespoons full of crushed
>tomato/garlic/olive
>> oil, or a nice pesto. Too much sauce destroys the pie.
>>
>> Put it back into the oven until the sauce is hot and just starting to
dry.
>> There's nothing worse than a pie with sloppy, dripping sauce.
>>
>> Now it's time for cheese. Use interesting mixtures of fresh mozz, parm,
>> romano, assagio, whatever you have on hand, but the key is this.... The
>cheeses
>> have to COOK, brown and almost burn to bring out the real flavor.
>>
>> Once you get to the point where you can reliably produce a great pie you
>> can move on to adding toppings.
>>
>> The other thing people often overlook is that a grill is an excellent
>pizza
>> oven, but you need to watch the pie like crazy. Soaked apple wood is
a
>good
>> wood to try on top of the coals.
>>
>> The other aspect that is often overlooked is the crust. A mixture of
>crushed
>> red pepper, kosher salt, parmesean and olive oil brushed over the crust
>about
>> 2/3 the way through is NUTS!
>>
>> I love
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