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Tuesday, October 31, 2006

Ahhh. It's beautiful, I thought. Great for recording vocals, guitar etc.
RRP $120 approx

I thought it would be simple to use as my last computer worked ok with a basic crap sound card.

The brilliant Shure SM58 (RRP$290) is the microphone used for recording into the computer.

However...the microphone doesn't show any signal when plugged into the "Microphone" jack and when it is plugged into the "Line In" jack I need to scream loudly to get any level registering.

Aargh!!

The Frequency response of the Shure SM58: 50 to 15,000 Hz so perhaps it isn't compatible with the sound card?!?!?!

Perhaps I should plug in my old Toyoda microphone ($17.50) and see if that works. But that sort of defeats the purpose as the Shure SM58 is a quality microphone and the Toyoda works but isn't really ideal.

Any comments would be very much appreciated.

Help!!

Monday, October 30, 2006

Has this ever happened to you?



You put the pan on the stove and then it's all so confusing. When do you put the food in?
How hot does it have to be?

Apparently Jamie Oliver has solved all our problems.

It's called the "T-Fal Thermo Spot"

It's quite amazing. There's this dot, see? And then the dot changes colour when it's time
to put in the dull grey Atlantic salmon that has been fed red or orange dye in the last week of its miserable life swimming in its own filth.

But I digress.

Ok, the game's up. It's not a good invention.

It's designed to dumb down the general population SOOOOOOO much that we need some
stupid dot to tell us when a pan is hot.

A pan is hot when it's hot.

If you don't know that, then you shouldn't be cooking in the first place.

I previously had some crappy aluminium pots and they were irritating - burning, smoking,
and generally being a nuisance.

That all changed when I found a Baccarat 8Lt dutch oven.



RRP approx $80 - $100

They are solid as anything and made from stainless steel and a very thick copper base. The heat conducts so brilliantly that you can cook a large volume of food without stirring every 2 seconds. It doesn't tend to burn on and it holds its heat so well that you can turn the heat off and leave the pot on the stove and the next morning the pot will still be warm.

Because the pot is so large you can cook a huge amount and freeze for nights when you can't be bothered cooking.

Brilliant!!

Thursday, October 26, 2006

*Yawn*

You'd think they'd get tired of doing this but I suppose as long as people keep responding, these scumbags will keep sending them.

This arrived in my inbox this morning and is the latest one to look out for:



Can you believe this one? "Please add our address-shown in the "From" line above-to your electronic address book to make sure that important account messages don't get blocked by a SPAM filter."

Er...it gets blocked by the spam filter because...it is SPAM!!!

Good grief.

Think about it in terms of vampires. You add them to your address book, you are inviting them
in and you will be needing a lot of iron tablets.

Here are the telltale signs:

The email address is support@paypal-25.com which is a tad suspicious.

The email came through on the email address that is NOT registered with PayPal. That's a dead
giveaway.

If you are ever unsure about the origin of an email, close it. Go into another window and login to www.paypal.com and check your account.

Whatever you do, please don't click on any links in the email. That is what they want you to do.

And you don't want to make a spammer happy.

I am so tired of spammers trying to unnerve people by saying "your account has received
unauthorised access....blah blah blah" they feed on fear, insecurity and ignorance.

As I said in a previous post, they are all going to hell. And I hope they get LOTS of spam,
telemarketers and junk mail when they get there.


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