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Joined 1 year ago
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Cake day: June 12th, 2023

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  • (Pedantic, but informative incoming)

    That’s not the reason.

    Cow muscle tissue is dense and difficult for bacteria to penetrate, with a single surface area (the outside) assuming safe handling and “edible freshness”. So cooking the outside to “rare” offers protection by cooking off surface or lightly penetrated bacteria.

    Ground beef is soft and porous, with a massive surface area, much easier for bacteria to penetrate completely.

    However, that aside, your analogy has a sound basis: more input sources = higher opportunity for corruption.











  • I don’t really know, tbh. I’ve never played or even heard a 40 in person. I got the mini because it was cheap(ish) and I wanted the portability. The sound quality was a pleasant surprise because I wasn’t expecting much. But it’s great for carrying around to different rooms if I want to change scenery while I’m practicing.







  • CarrierLost@lemmy.worldOPtoguitars@lemmy.worldA couple PRS's
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    1 year ago

    I’ve had the 513 for a couple years. Saw the SE on Sweetwater and just had to have it. The neck is WAY different between the two. The 513 has a “pattern vintage” neck of solid rosewood and the feel in the hand is so incredible.

    To me, it’s best described as the well worn feeling of a stair hand rail that’s about 40 years old and worn smooth/oiled by countless hands.

    The neck on the SE is the new “pattern thin” and it feels more like my old Ibanez RG. Very flat and fast. The scale length is different, and the extra two frets on the 24 make more of a difference than I’d have thought.