Thigpen Rotary Woofer - Page 5  

Tony,

Here is a photograph of "the fan". We should be bringing two of these out to your theater. As viewed from the front which is opposite the motor, the blades spin clockwise. The leading edge area being less that the trailing edge with respect to the pivot point. Possibly next week I will try and post photos of the internal parts so those interested will have a better idea of how it works.

Bruce T

Well it looks very pretty.

Art

Lombardi's has some of the best pizza ever made, in fact I have their menu framed and hanging on my wall in-between Charlie Trotter, Thomas Keller and Daniel Boulud. Chicago pizza is outstanding also. I don't understand why people think they have to chose between the two, I like both of them.

tzucc,

That means that Bruce has a multi-engine rating!!! Therefore, he has the expertise
to install TWO fans in your theater. Boy, wouldn't that be a bass afficionado's heaven? :)

Are people trying to reinvent the wheel with infrasonics???


The bigger question is, will infrasonics hurt you???

Walt Disney and his staff were made sick from infrasonics in the old days!


http://www.borderlands.com/archives/arch/gavreaus.htm


It good to see some AVS'ers volunteer for this new 21st century experiment in infrasonics!



Maybe I will install a sonic cannon in my next home theater room!

http://news.bbc.co.uk/2/hi/science/nature/3087674.stm

The only good pizzas I had in this country was at Spago. Everything else had nothing to do with italian pizza.

Hey now, nobody here is claiming to care if Chicago or NY Pizza is "italian" :)

I've heard from those that have succeeded that the experience is disappointing, especially given the effort required...

I hate Trotter the man, the cook, the place.. everything.

I am sure you do.

http://www.borderlands.com/archives/arch/gavreaus.htm

"The findings of Dr. Gavreau in the infrasonic range between 1 and 10 cycles per second are truly shocking. Lethal infrasonic pitch lies in the 7 cycle range. Small amplitude increases affect human behavior in this pitch range. Intellectual activity is first inhibited, blocked, and then destroyed. As the amplitude is increased, several disconcerting responses had been noted. These responses begin as complete neurological interference. The action of the medulla is physiologically blocked, its autonomic functions cease."

Be careful out there. :)

Wow! I've dined there at least twenty times. The French Laundry is in my top three best restaurants in the world. It's like no other restaurant around. Many times about as close to perfection as a place can get in every aspect. IMO.

...ah yes, the Wilson Audio of restaurants to you.

The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter's was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité . It has also received Five Stars from the Mobil Travel Guide (one of only two Five Star restaurants in Chicago ), Five Diamonds by AAA and seven James Beard Foundation awards, including 'Outstanding Restaurant' (2000) and 'Outstanding Chef' (1999). Wine Spectator named the restaurant 'The Best Restaurant in the World for Wine & Food' (1998) and ' America 's Best Restaurant' (2000). Chef Trotter is the author of 11 cookbooks, subject of two management books, and is the host of the nationally aired, award winning PBS cooking series, The Kitchen Sessions with Charlie Trotter .

Beyond his numerous culinary accolades, Chef Trotter is very involved in philanthropic activities, which include a vast number of national and international charities. Most close to his heart is the Charlie Trotter Culinary Education Foundation . Since its inception in 1999, Chef Trotter hosts weekly dinners for High School students, as well as underwriting annual fund raising dinners for the foundation. To date the foundation has raised over $475,000 to award to individuals seeking careers in the culinary arts.

Chef Trotter recently received an award at the White House from both President Bush and Colin Powell for his work with the Foundation and was named one of only five 'heroes' to be honored by Colin Powell's charity, America's Promise . In 2004, Chef Trotter was awarded the Humanitarian of the Year award by the International Association of Culinary Professionals for his overall service to the community.

I had a 13 course meal there courtesy of JBL in 1992, sat next to Gina Hartman, the food was great but I preferred the drama at La Francaise.

Where are his Michelin stars, the only ones that count?? Anybody can get into Relais & Chateau. It has more to do with silverware and the latest jet stream bidet technology than with cooking.

The canon is a helmholtz resonator. I like building these inside the viewing platform itself where it rocks it but not affect digestion. I would use the fan in a similar fashion (contained in the platform).

Hey, I am glad to have a contrary opinion from someone like you. Looks like I'll have to resolve this dispute myself :)

Why would I care what this man thinks about a restaurant?
http://www.planet-x-bikes.com/road/i...elin_man_1.gif
I doubt we'd have the same taste anyway.

Michael....it is only Richie. Take it for what it is worth....."rien"

French Laundry is perhaps the best restaurant I have ever eaten at. Took 6 months to get a reservation. Occasionally if you stay at a hotel in Napa the concierge can get you in.

I have not eaten there Yet, but i am looking forward to comparing it to La Tour D'Argent.

The one thing i am pretty sure of though is that the cheese there will not compare to the cheese course from Fromage du Xavier. I am sure it will be close, but definitely second.

Le Francais was owned by a frenchman. Now it is Vietnamese owned I believe :rolleyes: I went to their place on Erie Street in Chicago and it was very very bad cooking. That place on Erie, in the old days, was some kind of exlusive private club like Castel and Regine in Paris. Members only.

I don't go to a restaurant to be entertained, like they do here. Good cooking is an art form to me.

Going to a restaurant is not about eating in this country, it is about drinking liquor. You can't taste food when you drink an unordinary amount of liquor before eating. I drink liquor only after a meal, and after a good desert, which is impossible to find outside France and Austria anyway.

Service is very courteous in this country, but it is noisy and not very professional (students). Even in the best places, before you have a chance to look at the menu, they always start by asking you if you want something to drink, which drives me crazy all the time. During a meal they keep bothering you with stupid questions like if you want some more water, some salt and pepper, some butter, some more wine, asking you twenty times if everything is allright when everything is cooked wrong (the menu says grilled when it it panned), instead of just shuting up, bringing on the table the stuff missing without a word, and watching things out, etc

That's the most absurd thing you've yet written, and that's saying a lot.

Michael...once again. Take the post in the context of the poster. It is Richie after all...who is a "jack of all trades and master of none".

To me his comments border on assenine. He fancies himself an expert and authority on just about everything. His comments contain nothing. They are meant to inflame.

If we all got wise we would be hitting the "ignore" button just as we did when his screen name was Richie Duroseau. Only then did he resurface under the nom de plum of Refugio Balais

Spanish for Refuge wicker baskets