///M5

Congrats Peng!

Ultra wides are a hoot

Those subs like high porting or sealed boxes. Never were they meant to be ultra rumblers.

Ryan's comment was spot on though. There is absolutely no research in the world of things you put in your body that you can't find exactly the opposite conclusion based on an equal amount of science.

And an 01 Italian Red. Smells like it needs to BREATHE

That I can't answer for you. I was just making sure you were evaluating both now and later in your decision.

Boat is in my driveway. When it hits the water again it'll have 1200w and an Xcon in it.

Wagyu Sirloin, White Asparagus, Roasted Beets, and Fresh Ciabatta for dinner.

I haven't seen that marketed.

ID rarely impresses me. As with all other components the install is more important than the set though so if what you are saying is true it's time to step that up.

Really liking the price is a strange selection criteria. You may like the price today but regret you didn't spend more tomorrow.

Didn't mean to imply otherwise. Just the average supermarket fare, in particular when leading on price is that way.

Design is dubious as well. The forums where you've heard positive are full of people who can't or choose not to discern one note wonders from well designed boxes. Of course if your idea of loud is to forego any semblance of response in the process then carry on.

And I wasn't referring to the label "free range" but actually the way the idea should be. Of course with birds access to the outside means they can move versus not moving at all.

It makes a healthier animal if you buy into the American anti-fat propaganda bullshit. As for flavor, they definitely taste different but usually not in a positive way. A stress free life does a lot more.

I wouldn't agree. The words free range is a joke, but some hog farms the animals never leave a teeny little pen. Even worse in the world of poultry where they might never leave a teeny cage. Letting them walk around definitely makes a completely different tasting animal. Muscles that aren't worked have no flavor.

Which is louder isn't a question worth discussing. Which will work better for you should be what you are looking into.

Had some not cooked all the way through chicken. Somehow the sashimi doesn't sound so appealing to my ass.

Amusingly in Japan they serve both chicken sashimi and chicken that isn't cooked all the way.

15lbs for $2300 or so

And Costco around Christmas

Matt, you have to loot farms. Sometimes Lund's gets lucky and their wagyu will approach into the A standards but getting an A5 cut like the one above will set you back around $300/lb for the sirloin. That being said, my choice when that nice is the strip. I'd be deadly if it were readily available. Stupid fucking american's don't like their meat that white so they are breeding most Wagyu with Angus to dilute the fat content.

More even cooking which yields a more consistent temperature throughout the meat and it'll be "juicier"

I eat a steak that looks like that A LOT more cooked than I normally would eat a piece of standard fare beef. Medium Rare instead of half raw, lol. Hard to get around here and spendy when you do but worth every dime. My inlaws cattle looks somewhat like that crossed with Prime from Cub.