**** do you really think the 8120 will have the same OC-ability as the 8150? I was betting that it didn't with all the problems and attributing part of the delay to the extra careful 'binning' they were doing as a result. Maybe I will save a few bucks since I dont think it will be in my system for more than 4-6 months.
If the lower binned parts are castrated to the point where only the top bin can achieve ~5G on air, then AMD are toast. The FX-4xxx won't be far off in stock form, so you would think that 25-30% OC should be attainable across the board
Well i am assuming that i do. i get it (teff) from an authentic Ethiopian/ east African store in Mpls < thats Minneapolis BTW

. i am getting the good 'sour' taste, but the density just sucks.
How so? Too soft...soggy...?
Most sourdough flatbreads I make are more middle eastern/sub continent (Sangak/Naan/Paratha) and we have a wood-fired oven for that sort of thing (+ pizza's of course). Had a quick browse and found
this. Had a quick look at the video links and it looks reasonably competant.
I think the temperature thing may be it. We are having a long stretch of 30c weather right now, so i will try it again.
Mix may be over-proving and producing air pockets right up through the cooking process if the Injera is sloppy/breaking up when cooked -trapped water vapour.
BTW, its about harvest time for my pepper garden...Jalapeño/chili/banana/Cayenne. any ideas on a good pepper-heavy recipe?
My personal taste runs to SE Asian foods rather than African. All my extra chillies go into making masala's (Goan and Madrassi more often than not), and of course, you can't get too adventurous with the spices and hots in a restaurant enviroment.
I'd probably suggest Thai or Caribbean cuisine for using fresh peppers, and maybe experiment with spice rubs/mixes (variations on Harissa etc), chilli jams/marmalades - handy if you like pizza's/calzone- use the Injera starter and a good quality olive oil to make the dough, stir through chili jam/dried and/or smoked peppers then wrap it and toss it in the refrigerator - pull off a hunk whenever you feel like it and whip up calzones at short notice. The dough keeps pretty well in the fridge and can pull double duty as dumpling dough ( asian style- minced pork, scallions, spices, chillies, lemongrass...or whatever, roll out small rounds, spoonful of filling, close the dumpling around the filling, poach in asian themed soup, toss in some straw mushrooms and you're good to go - that sort of thing.
...in this review i5 2500k($ 216) beat i7 990x ($1000) in gaming performance
People don't buy a $999 CPU for gaming. The 990X is bought by people who:
1. Need the productivity levels it offers in content creation applications, but don't need/can't afford Xeon
2. Live to benchmark
2a Want/need bragging rights because their life revolves around things that run off electricity and the internet.
......
......
657. Gaming
from that i can conclude that i5 2500k($216) will apparently beat FX 8150p ($230)
You shouldn't be concluding anything until the reviews are in... For instance:
990X handily beats 2600K in AvP once you crank up the processing levels for example
so i5 2500k will be the best choice for gaming (with only $216 you can get a cpu that surpass the $1000 cpu) , anyway i5 2500k will be (cheaper and faster)=(better) than amd FX 8150p
If ALL you use a computer for is gaming, then you could well be right. Very few people I know of use their computer solely for gaming.