Korg SP 250, electric piano

[ScottWW]

wrote in message news:j2o76apssaae6hu6kqi6k9t4aol5qjvgl7@4ax.com...
On Wed, 12 Nov 2014 19:21:11 +0000, N_Cook <diverse@tcp.co.uk> wrote:
On 12/11/2014 17:01, etpm@whidbey.com wrote:
On Wed, 12 Nov 2014 10:05:54 -0000, "Arfa Daily"
arfa.daily@ntlworld.com> wrote:



"Gareth Magennis" <gareth.magennis@ntlworld.com> wrote in message
news:6oF8w.1176982$xb.877395@fx08.am4...


"N_Cook" wrote in message news:m3v64r$krd$1@dont-email.me...
On 12/11/2014 08:30, Gareth Magennis wrote:


"N_Cook" wrote in message news:m3v46u$ced$1@dont-email.me...

Loss of pianisimo ? (heavy key press only to activate) on 2 keys. That
area schema/views not on elektrot. 2 contacts per key?, one worn or
dirty per key?




Nearly always due to dirty or worn key contact rubbers. These are
usually in octave strips available from the manufacturer.
Don't bother trying to repair these with paint etc. Really.
(Sometimes its just due to dirt - tobacco, pet hairs etc which can be
cleaned off)

Each key has 2 contacts, one hits the PCB before the other, the time
difference calculating the speed of impact, and thus loudness of note.



Gareth.

Assuming if not just grime, I have a large collection of zapper contact
sheets, to cut a couple of dimples from, and give them a go




No, no, no, no, no, no, no, no, no, no, no.
Really.


I knew that was going to happen.

Gareth.


Oh ye of little faith, Gareth. I'm sure he would be able to make them
work
again nearly like new by coating with foil from a cigarette packet, or
if
it's a *really* professional unit, Bacofoil ...

Arfa
Greetings Arfa,
I'm in America. I have never heard of "Bacofoil". Is it just aluminum
foil? I know that we share many products that go by different names.
But then there are a few products that we don't share with you folks
on the other side of the water. Like Marmite, for example. I can buy
Marmite here, but I won't.
Cheers,
Eric


More generally is it a litigious USA thing. In the UK we are quite happy
to refer to a hoover or selotape or Stilsons or Mole-grips or Jubilee
Clips or veroboard or whatever, instead of a generic term
Oh, I don't think that's quite accurate. We ask for a Kleenex when we
want a tissue, a Q-Tip when we want a cotton swab, a Cresent wrench
when we want an adjustable wrench (spanner to you), Vise_Grips when
we want locking pliers, etc. By the way, I think Mole Grips are the
equivalent of Vise-Grips. Which of course means they grip very hard.
Have you ever been gripped by a mole? All the moles I have seen are
small creatures with small appendages. I can't imagine they have much
grip.
Eric

While not the source of the common name of the self-locking pliers, those
small creatures with small appendages evolved to travel _through_ the
ground; they are surprisingly powerful (or is it 'surprizingly?') when held
in the hands.
Scott

 

On Thu, 13 Nov 2014 01:55:37 -0000, "Arfa Daily"
<arfa.daily@ntlworld.com> wrote:

Greetings Arfa,
I'm in America. I have never heard of "Bacofoil". Is it just aluminum
foil? I know that we share many products that go by different names.
But then there are a few products that we don't share with you folks
on the other side of the water. Like Marmite, for example. I can buy
Marmite here, but I won't.
Cheers,
Eric


Yep, just ally foil, usually shiny on one side and dull on the other.
"Bacofoil" is just one of the original trade names associated with the
product over here. Anyone my age will just call it Bacofoil in the same way
as just about any vacuum cleaner gets called a "Hoover".

Just as a matter of interest, why would you not buy Marmite ? Is it just
that you don't like the taste ?

Arfa

I tried Marmite and just plain didn't like it. A store called "The
British Pantry" that I used to live near sold it. They suggested
spreading it on crackers. I tried it and decided not to try it again.
This is not to suggest that I don't like different things or strong
tasting stuff. I make several types of Thai curries and one ubiquitous
ingredient called for is fish sauce. I bought some, opened the bottle,
and the smell of rotten fish almost gagged me when I stuck my nose
over the bottle and breathed in. The curry I was making called for 1/4
cup of the stuff but the smell was so bad I only used 1 tablespoon.
The curry just didn't taste right until I used the proper 1/4 cup
amount. Maybe I need to put Marmite in something to flavor it. Thanks
for identifying Bacofoil. The reason for a dull side and a shiny side
is because the foil is rolled as two sheets which are separated after
rolling. The shiny side is the side facing the rolls. Thanks for
posting the link too.
Eric

 

[Arfa Daily]

I tried Marmite and just plain didn't like it. A store called "The
British Pantry" that I used to live near sold it. They suggested
spreading it on crackers. I tried it and decided not to try it again.

Ah, OK. It is definitely an 'acquired taste' but kids here tend to be
brought up on the stuff - maybe not so much now as in the past though.
Marmite themselves make a big thing of its 'bipolar' reputation - you either
love it or hate it, there's really no in-between ground. They have even run
adverts showing people hating it.

I wonder what sort of crackers they were recommending that you put it on ?
Most of the crackers that I've bought over there when visiting, would not be
very suitable. Ritz-style ones would be a definite no-no, and it's not very
good on things like cream crackers or water biscuits either. I wonder also
if they told you to put it directly onto the crackers, because that is a
no-no, as well. You must have butter on the 'substrate' first. You can just
about get away with butter substitute spreads, but 'straight' butter is
best, and not the whipped stuff if you can get unwhipped.

A good place to start with Marmite, is on white bread. Not any of the
'sweet' varieties that are common in the U.S. If you can get a plain white
fresh-baked crusty loaf, all the better. Spread with butter first, then with
the Marmite - and keep it thin. Personally, I pile the stuff on with a
trowel, but that's because I've been eating it for 55 years !

Many people like it on toast. I'm not a great fan of that, but same again -
butter first. As for 'crackers' its rye crispbreads that you want really. A
common one here is Ryvita and I think you have that your side of the pond as
well. If not, I'm sure there is an equivalent. Again, a decent layer of
butter first, then a thin layer of Marmite. If you do decide to try again,
using it for a cooking flavouring, just try it as described on bread on
crispbread while you're at it. You might just be pleasantly surprised ...


Arfa