Freezer Cryoed Cables...

Rpatrick,
If possible, please list all the components in your system. I would be curious as to the value of your investment.

I'm a musician and recently starting browzing a trumpet forum and have read that some professional musicians are cryoing their trumpets with good results. It's amazing how much musicians and audiophiles have in common.

Good to hear from you, Gunbei. Actually I was going to cry-o the guitar but at the least minute I cryo'd my wife instead. Very expensive, but well worth it. She sits lovingly next to me when I'm doing some serious listening.(It's been a couple of weeks now and there's a foul odor coming from her. I think I waited too long to put her in the freezer for her 48 hour re-freeze. No more nagging,though.. Speaking of nagging, that reminded me of a joke: A guy asked me if my wife was a nagger. I said' " No, she's a white girl."

Yes Tvad, I was pretty close to the edge, wasn't I. My sick sense of humor sometimes comes through. Sometimes, I do tend to make people put on their BS wading boots. Anyway,I apologize to anyone that I offended. Just sick humor. On a better note, I just had a slew of different outlets sent off to be cryo'd. I could just kick myself for missing out on the "freezer" trick. Could have saved a bundle. I lately tend to be a "day late and a dollar short."

Rpatrick,
Are you the initial poster of mariep@aol.com on this AA thread ? I think you are. Am I right, Richard?

Well, thank you Mr. Gunbei( pronounced Goom-bay to the uninitiated). I don't understand why some people mistake you for that green,slant-headed clay character.The key word that nailed it for me in that AA thread was "don't" when it should have been "doesn't". Bad grammar will nail you every time. Now on to a less serious note, I just sent a few porterhouse steaks(my fave) to NASA to be cryo'd and they tasted far better than a standard frozen steak. Somehow the muscle fibers in the meat get in better alignment after cryo'ing. When you cut the steak against the grain, the bite just melts in your mouth and the flavor just bursts forth on your taste buds. UMMM, YUMMMMY. I'll stick to cryoing vs. freezing. It's worth the extra cost to me.

Thanks for the great advice Gunbei. I don't think I've ever tried an Omaha steak. I also would like to eat at a Ruth's Chris Steakhouse some day. Living out in the "boonies" has kept me in a rather secluded position. Great idea for using the dry ice. Will definately save some freezer burn on my power cords.

Methinks we've beat this thread to death, or are we all just letting off some steam( to help thaw out this frozen thread)?

Okay, Richard. Now fess up. This whole thread you started was just a joke, wasn't it? You crazy guy. Now stop it and start writing about something "real".