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New Damper material


While I was getting ready to cook some pork chops tonight I happened to wonder at the energy absorbing abilities of the raw pork. I whacked on the pork a few times and noticed that an awful lot of the energy was absorbed. So, just for giggles, I set the pork (bone out) under the Levinsons cd-players feet (sticking the pork in baggies so as to not mess up my dinner). The pork was one inch thick cut and trimmed into 2" circles.

Damn if it didn't make a big difference! It seems that raw meat, at least pork at this point, has a hell of an ability to dampen and absorb vibration. The sound was fuller and, dare I say it, jucier, with the mid bass having a solid meaty quality to it.

At the end of the test I went ahead and cooked my new vibration dampers. Then I tried them again. They don't work nearly as well cooked. It seems that raw is the best way to use meat-based footers. I may later test to see the results of using meat tenderiser.

I will report on further experiments involving beef and chicken. This could revolutionize the high-end accessory business. One could make repeat sales by marketing both the sound and taste of the vibration dampers!
fetguy

Showing 1 response by amandarae

amandarae
512 posts
 


Hep, hep! TOFU is better my friend! Cut into 2-inch square and medium fried! Not only it provides good vibration control, it gives indication too on how much vibes are in your specific component(proportional to the rate of flow of the oil oozing from the Tofu under the component under test)!

To save you some time, I've tried the following and you should avoid it.

1.) Tapioca - soggy bottom end
2.) Jello - transparent sound but leaning on the soft side
3.) Zucchini - the chlorophyl gives top end roll offs
4.) Beef (aged)- classic presentation, a little dark on vocals otherwise meaty overall
5.) Beef (not aged)- pound for pound, the worst of them all!

Happy listening and may all have a great Thanksgiving feast!

Abe
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