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#11
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Re: Trillian crashing pro tools
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Version 11.2.2 11.3 and 11.3.1 always crashing my VIs... |
#12
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Re: Trillian crashing pro tools
Thanx
for all the kind info at least I know, that I am not the only one with issues I get a crash right @ 8 min with just Trillian I will run this issue by Spectrasonics as it is only happening with Trillian Will try and keep you guys posted with any news at least PT10 seems like a rock very stable I got a feeling I will get this sorted. My last issue step would be the AVID paid tech support but $40 is really quite reasonable if they get it fixed again thanks G BTW the "k" key does work on my mac keyboard and I am kind of dyslexic please excuse my poor grammar and weird posts from time to time. |
#13
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Re: Trillian crashing pro tools
I have mentioned it in my past thread...this is a bug...just install 11.2.1 and problem solved....
Version 11.2.2 11.3 and 11.3.1 always crashing my VIs... Reply With Quote PRETTY SURE IT IS FIXED!!!! looking good so far, pretty rolling back 11.2.1 fixed it Thank you ever so much If you ever need Gumbo recipe thanks |
#14
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Re: Trillian crashing pro tools
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glad to help... However,I am trying Pro tools 12 on 10.10.2 and 10.8.5, no crashes with VIs... |
#15
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Gumbo recipce thkxs
This what my Sister calls Judd Gumbo
it is a N Louisiana Gumbo You can use it with seafood or chicken/turkey and sausage. I usually cut the recipe in half; as written it makes a lot of gumbo Make a roux 1 cup oil 1 ½ cup flour cook on low to medium high heat until chocolate color. It takes me about 45 min to do this I use an old cast iron Dutch oven (heaven help the fool that puts soap on my black pots) I stir the roux every 5 min for about ½ hr on low to medium heat Then finish on medium heat another 15 20 min. The worst tasting thing in the world is a burnt roux, it is well worth it to take your time. It should look like dark chocolate definitely not black. Then add to roux 2 onions 6 stalks of celery 4 pods of garlic Cook 10-15 min until the onions are clear Slowly add about 5 quarts of boiling water 1 very large can of tomato sauce 1 small can tomato paste I salt & pepper to taste her recipe says 1 ½ tbs salt 1 ½ tbs black pepper 1 tsp red pepper Cook for 3 hrs Add seafood 1 lb crab meat 3 lbs shrimp 1 ½ quarts oysters Add bunch of green onions & parsley That is the recipe However I usually do it a little different I make a chicken or turkey with sausage gumbo About 3 days before I bake a hen & the sausage I then let the hen cool over night The next day I take the meat off the hen & save it for the gumbo Then I cook the hens bones usually over night @ about 200 F then I crack the bones to expose the marrow & then put bones in a colander in the gumbo Stock & cool for about 3 hours My favorite way to make this is with left over turkey @ Christmas time There is another easier way to make a seafood Gumbo Creole style with okra but most people I know do not like okra. As with most Cajun style things you can add baked sausage To the seafood gumbo or shrimp to the chicken Be careful with oysters when I do use them (which is never in Tennessee) I always buy them fresh then heat up the gumbo then add oysters and cook them for like 10 min Then eat the all the gumbo, left over oysters are bad news |
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