It has five speakers and a sub, with a five-disc carousel head unit. Panasonic SA-HT703, IIRC. Not said with snark intended, but where else could that output go? I don't know enough about theater systems to even guess.

I have some flights on them next week, and I am the only person on the seatmap on 2 of the 4 flights..........:eek:

You didn't hear about my 737 from ATL-TLH (in 2001) - the plane had to get there to bring people back from a FSU game. More than 1 FA for every 2 PAX.

Should be blue....

I can't imagine these would be like that, but it is looking grim for them if this is normal.

I have my sat box hooked direct to my phillips HTC system, the tv output is there on it, and not used, only using TV INPUT. Tv speaker sounds like cr@p.

I don't want to hear the cow mooing from sympathetic pain as I cut into the prime rib.

I can tell you that tomorrow could be very profitable on BNA-JFK(yeah, I called SMS). Of course, there's the matter of catching the ZRH flight ...

watching Weeds on Showtime ^

I'd go directly from the source (cable box, I guess in your case) to the surround sound system. Skip the TV step. Use the HDMI for video only essentially.
I agree. I generally like my "regular" steaks still mooing or walked slowly through a warm kitchen but I prefer a prime rib rare to medium rare.

Speaking of dinner, I made scallops, leftover pasta, potatoes, and beer. About to go home (in office now) to get some dessert.

Is it your intention to used the surround speakers 100% of the time? If that's the case then you don't need any audio input to the TV. You don't have to hook it up.

If you want to listen to the cable TV on the HT some of the time, and the rest on the TV speakers, then there would be some other changes (I'd have to check). What kind of TV do you have?

I thought the season was over?!

I watched whats his name kill whats her name(mexican politico itch) by hitting her with a mallet into the pool....

I concur. A veterinarian and a shot of vitamin B-12 ought to be able to obtain a pulse from a properly prepared steak.

In all reality I also like my prime rib right at rare, but a good kobe or other thick cut of steak needs to be like this, blue. still having a pulse whatever you want to call it :)