General Asylum

How does one know, as an engineer producing the product, that they'll all "break-in" with the same

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tinear

In Reply to: RE: "A description of what it is that 'cap break-in' might sound like." ... posted by andyr on April 02, 2014 at 15:56:31

characteristics?
There are so many variables. Of course, none of this makes any sense without testing. And to ignore the psychological variables completely negates any meaningful discussion. Unless, of course, the audiophile is emotionless.

Follow Ups:

RE: How does one know, as an engineer producing the product, that they'll all "break-in" with the same - andyr 16:38:20 04/02/14 (2)
You'd have to ask an engineer, tinear! :-))

I suggest you're stressing over minute details though - the way I look at it, I know I'm eating a (beef) steak ... even though each one I have comes from a different beast, from probably a different farm. :-))

Regards,

Andy
- How about this: you're eating a stew, but it's one of those incredible French ones with - tinear 17:49:35 04/02/14 (1)
  multiple layers of flavors from the fried bacon fat, many spices, veggies, and meats. Can you tell, if you eat it the second day, WHAT is causing the different taste?
  I just don't think human senses are as fine as we like to think. A few years ago, in a famous DBT, a group of well-known sommeliers were embarrassed to find out they couldn't even determine whether or not a wine was a red or a white.
  Anyhow, the important thing is you enjoy your system.
  And watch out for French food...
  - "I just don't think human senses are as fine as we like to think."??? ... - andyr 20:17:48 04/02/14 (0)
    Non comprende! (I don't think I mentioned anything about how fine our senses were - simply that I can recognise something as a BBQ'd steak even though it's been sourced from different locations. Whereas the whole point of making a stew is to disguise what meat you're using!
    
    Regards,
    
    Andy

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