Sentences with phrase «of ear cup»

Cooler Master ships the Sirus gaming headset with two pairs of ear cup covers; one that features breathable microfiber over the cushion, and another wrapped in leatherette.

The outside of the ear cup has the play / pause button.

The shields on the exterior of each ear cup are swappable, and you can also pick particular colors for the headband and ear pads, lending the whole headset a more personalized look.

Some of my favorite features, the smart sensors, are embedded into the plush lining of the ear cup.

The volume buttons are on the back of the ear cup, where you thumb can get them — I love that placement.

I'm a fan of the silver mesh pattern on the outside of each ear cup, but aside from that, the 800LX is unashamedly a gaming peripheral.

They feature a taller oval shape which should help with people that are tired of the tops or bottoms of their ears getting caught in under the edge of the ear cup.

Their look, when worn, is also far from inconspicuous: the rainbow - shaped metal band attaches to the outermost part of the ear cups, which are quite deep, making the whole setup quite obvious and eye - grabbing.

On the bottom of both ear cups are the signature HiFiMan inputs which have their pros and cons.

It does have a nice carbon fiber look on the outside of the ear cups though.

The all - new blue color option features black accents on the outside, inside, and on top of the ear cups.

Unfortunately for me, the cable that came with the Wave 5 was defective out of the box and would often cut out sound on one of the ear cups.

The headset features a volume control on one of the ear cups.

The insides of the ear cups are comfortably padded and made from a velvet fabric, so they won't get horribly sticky with sweat when you've been wearing them for long periods of time.

The mic is also adjustable — with volume options available in the GameDAC settings and an easy - access mic mute button on the back of one of the ear cups.

The outside part of the ear cups is a different material that I would describe as gravelly - looking plastic but not in a bad way, as the first generation MDR - 1000X headphones featured leather on the outside of the ear cups that looked nice but was prone to dings and scratches.

On both side of the ear cups, printed HyperX Logo.

However the sound quality of the mic is something to be considered, in addition to the pale coloring of the ear cups (if that is...

Not exact matches

This pair of headphones also has a few «smart» features, thanks to touch controls on the right ear cup.

When he says, «You have to eat the bread of my body and drink the cup of my blood,» the notion must have sounded as cannibalistic to their ears as it does to ours.

Throw us a bone, cup your mouth, and whisper in our ears what you know we are listening for about the nature of Scripture, and then you can go on your way with broad, philisophical musings that interest some but at least we will have some evidence that you are not dragging the doctrinal wing of the church into the forest of no return.

* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper

olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley

5 ears of yellow corn3 cups milk1 cup sugar2 3» - long cinnamon sticksKosher salt 1.

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly sliced 3/4 cup finely chopped fresh cilantro leaves freshly ground black pepper

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

Ingredients 2 eggs 1 tsp kosher salt 1 tsp fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of fresh basil, chiffonaded

1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes, diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or greens salt and pepper to taste

3 ears corn, shucked 1 teaspoon plus 2 tablespoons olive oil Juice of 1/2 lemon 1 garlic clove, minced 1/2 teaspoon kosher salt plus more for serving 1/4 teaspoon black pepper plus more for serving 1-1/2 cups shelled edamame, cooked 1 pint cherry tomatoes, halved or quartered, if large 2 scallions thinly sliced 2 tablespoons chives

cups — bunny ears and cotton tail not included) of Chobani Greek yogurt!

3 cups of watermelon, small dice 1 cup of sliced jicama sticks 1 ear of corn a handful of cilantro 1 serrano pepper 1 tablespoon lime juice 1 tablespoon quality olive oil 1/4 teaspoon raw honey few pinches of salt 1 small garlic clove, minced 1 shallot, thinly sliced optional: nut based fresh mozzarella, or feta, to serve

Lunch: Honey Mustard Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels shaved off (50) = 370

3 ears corn, kernels cut from cob 5 cloves of garlic, minced 4 tablespoons butter, divided 1 can of creamed corn 3 — 4 cups chicken or vegetable stock 1 — 2 cups milk Cooked, crumbled bacon

cherry tomato & corn salad 1 1/2 cups cherry tomatoes 3 ears of fresh corn 1 cup chopped, fresh cilantro leaves (and soft stems) squeeze of fresh lemon juice salt & pepper

For corn mango salsa 1 ear of corn 1 mango, peeled and finely diced 1 Fresno chili, minced 1/2 small red onion, finely diced 1/4 cup cilantro, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Juice of 1 lime

6 cloves of garlic 7 tablespoons butter, at room temperature 1/4 teaspoon rice or champagne vinegar Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 medium onion 4 1/4 cups water or chicken stock 5 ears of corn 1 — 2 chives

2 ears corn, shucked 2 - 15 ounce cans black beans, drained and rinsed 1 Serrano chili, thinly sliced 1 cup packed cilantro leaves, finely chopped 3 tablespoons minced chives Juice of 1 lime 1 teaspoon kosher salt 1/2 teaspoon black pepper

Red Chileatole with Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste

Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade

2 cans of black beans, rinsed and drained 3 - 4 ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup of cherry tomatoes, halved or quartered 1/4 cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup of fresh lime juice 1/4 cup of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

Makes 1 3/4 cups If you think buttered corn on the cob is a little taste of heaven, just wait till you spread those steamed, grilled or roasted ears with flavored butter.

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

4 boneless, skin - on duck breasts 1 tablespoon olive oil salt and pepper 4 tomatoes 3 poblano chiles 2 ears of corn, shucked 1/4 cup chopped cilantro 2 tablespoons sliced green onion juice of 1 lime

Daikon Radish Pasta with Corn and Tomatoes in Creamy Coconut Sauce 1 medium to large daikon radish 2 ears of corn 1 tablespoon coconut oil 1 tablespoon sesame oil 1 tablespoon minced ginger 2 teaspoons sriracha 1 tablespoon lime juice sea salt 1 cup canned unsweetened coconut milk 2 tablespoons tamari 1 tablespoon smooth almond butter 1 - 2 handfulls heirloom cherry tomatoes — quartered handful of basil leaves — torn microgreens to garnish — optional

Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and dried oregano Sea salt

For the salsa · 1 cup fresh or frozen corn kernels (from about 1 ear of corn) · tablespoons fresh lemon juice (from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans, drained and rinsed · 1 cup peeled and chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and chopped 2 scallion, light green and white parts only, finely chopped cup finely chopped fresh parsley leaves · Salt and freshly ground pepper

1 whole chicken 16 mini red potatoes (or 8 small red potatoes) 20 mini peeled and cut carrots 1 large onion (white or yellow) 2 large ears of corn 1 bulb of garlic 4 sprigs of parsley 4 sprigs of sage 2 sprigs of rosemary 6 sprigs of thyme 1/2 cup of white wine 2 tablespoons of olive oil 1 tablespoon ground pepper 1/2 teaspoon salt

5 lbs small red potatoes, cut into equal sized pieces 8 ears garlic, halved at the equator 10 lemons, halved 6 big onions, halved at the equator 5 bags crab boil — divided 1/4 cup cayenne 1/2 cup salt 1/2 cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish sausage 40 oz smoked andouille 40 lbs live crawfish 3 packages of frozen corn (a total of 12 ears cut into thirds)-- divided