Gee, thanks for derailing my thread guys (joking)
 
i had another look at gearslutz forum today and one of the mods had posted this message which I think is helpful:
 
The new DAW subforums are part of a slow expansion - you'll recall that started with just Pro Tools, added Cubendo and then Logic forums over the past several years. This is the 'next wave' and it represents the "next-most" discussed platforms. Unfortunately, we have to draw a line somewhere or we'll just become KVR Audio 2.0 and as good a job as they do it's not really the ethos of Gearslutz. 

By Monday we will have an 'Other DAWs' area where you will able to talk about the other stuff, and we will be watching this closely and if there is enough traffic to spin off any additional subforums then we will most definitely consider doing that. 

Hope that helps. Go make music!
 
Hopefully that puts a full stop on this chapter and maybe if we are lucky this whole sorry thread too :)

I picked up a nice digital food thermometer while travelling recently and I have found it very handy. On the back it suggests for fish 139 degrees F in fact. I have just cooked salmon would you believe and normally I use deg C over here but thought I might go F for higher resolution.
 
I rub lightly with olive oil and add some salt too and bring to room temp. I like it with skin on and cook on a hot clean plate. You can flip once and you get crispy skin and nice on the other side too.
 
The temp rises quickly and you have to be on the ball in getting it off. A selection of measurements is required too. But 139 deg F is not undercooked anywhere but very juicy and soft, not dry at all. Perfect for those who dont like the undercooked version.

Anderton
Look, I don't speak for Cakewalk. Maybe they have plans I don't know about. They included multi-input VST3 buses specifically to accommodate the VSL orchestral libraries. But I found this quote from a thread in the Image-Line forum (the therad title was "Is there a reason why no other DAW has expression maps?") interesting:
 
"Problem with Fl studio, sonar, pro tools, ableton, logic is that the way keyswitches are executed is very unproductive. They are executed by adding notes to the corresponding keys in the piano roll. Depending on how many keyswitches you need it can become very difficult to find and identify each one... not to mention the disaster if the user decides to export his work as midi or as a pdf score." 
 
I don't know much about expression maps, so the following could be wrong and I welcome corrections. But based on what I've seen, although there are hacks for other DAWs that try to emulate expression maps, in any forum posts I've seen the Cubase users pooh-pooh them as nowhere near as good as what Cubase has. Other posts from people who've switched from Cubase to another DAW often say that they miss the expression maps, but they found other features (usually workflow) in the software they switched to compelling enough to make the switch.

I use hundreds of keyswitches in my orchestral compositions. They are all easily visible and completely distinct from Note Data because they are all housed within a drum map.


My PRV has the K/S map at the top, note pane in the middle and controller data at the bottom.
Couldn't be easier.
 
 

Jeff Evans
I picked up a nice digital food thermometer while travelling recently and I have found it very handy. On the back it suggests for fish 139 degrees F in fact. I have just cooked salmon would you believe and normally I use deg C over here but thought I might go F for higher resolution.
 
I rub lightly with olive oil and add some salt too and bring to room temp. I like it with skin on and cook on a hot clean plate. You can flip once and you get crispy skin and nice on the other side too.
 
The temp rises quickly and you have to be on the ball in getting it off. A selection of measurements is required too. But 139 deg F is not undercooked anywhere but very juicy and soft, not dry at all. Perfect for those who dont like the undercooked version.

When I read this early this morning I thought you found a digital musical thermometer & cooked your salmon in the key of F instead of your usual C!
The best way to test doneness is to use your fingers while checking transpency & flakiness.
USDA recommendeds 145F but the trend these days is on the raw side.

Back to our normal scheduled programming.

I posted this on the Gearsluz forum and got a snide remark. 
 
If there are going to be sub forums for each DAW then all DAW's should have a sub forum, not just some.  Either that or no sub forums at all.
 
 

Gearslutz & Snide Comments?
 
I don't believe it

I'll apologize again for getting dickish. Just ticks me off when folks can't be bothered to make an effort to do the work necessary to learn a craft then place the blame on the tools (or anything other than their own lack of motivation).
 
I've let go of students who BEGGED me to teach them guitar only to not do the work necessary (then b*tched they weren't getting better).
 
Generally these are the type who'll spend untold hours playing complex video games that are intentionally designed to be difficult but dropout when they can't get past the equivelent of "Level 1" of something actually worthwhile like music or serious computer crap.
 
For those with that mindset I would personally say look at Sonar like a video game. Each new skill you learn, task you accomplish, song your create is like a "Level Up" or "Acheivement Unlocked".
 
Cripes... Sonar IS kind of like a video game in many ways compared to other more boring interfaces. That part of the reason I like it. It's interesting to use and very graphically appealing.

Anderton
Fortunately, the big argument that started between Doktor Avalanche and Beepster about whether or not to rub the salmon first with olive oil was settled amicably offline. Eventually Beepster conceded that it would help hold in moisture, even though he wasn't wild about the subtle alteration to the taste. 

I find this offensive. You sir a fishface. I STEAM my salmon. If you don't understand how to cook fish I suggest you go to the boil in bag forums.

It has come to my attention this thread is becoming fishy. Will people please stop posting snide comments about my cookary in future... Thankyou ;)

(Edited, changed to fishface, genuinely had no idea what codface means in america, in UK it just means a fat face.. Sorry!)

Doktor Avalanche

Anderton
Fortunately, the big argument that started between Doktor Avalanche and Beepster about whether or not to rub the salmon first with olive oil was settled amicably offline. Eventually Beepster conceded that it would help hold in moisture, even though he wasn't wild about the subtle alteration to the taste. 

I find this offensive. You sir a fishface. I STEAM my salmon. If you don't understand how to cook fish I suggest you go to the boil in bag forums.

It has come to my attention this thread is becoming fishy. Will people please stop posting snide comments about my cookary in future... Thankyou ;)

(Edited, changed to fishface, genuinely had no idea what codface means in america, in UK it just means a fat face.. Sorry!)

Try dishwasher salmon while you're at it too.

There's a plaice for this sort of discussion.
 
I'll let myself trout