///M5
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Posts posted by ///M5
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It fits....with less than 1.5" to spare
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Obviously I get to pull the head unit again, but seriously. ROFL?
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WTF????
I pulled all the amps, miniDSP, subs etc out of Big Ugly. I did NOT touch the ignition or constant power lijnes. Stereo shut off before with the key. Now it stays on. ???
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I did the same to a 59 VW bug 25 years ago. Man did that take time.
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And super fulfilling
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That looks UNFUN
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Borrow an attack dog.
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On 3/5/2021 at 8:46 AM, Aaron Clinton said:Mazda seems to be trying to slot between what would be the metaphorical Honda AND its Acura variant, but at the Honda level pricing. With all the work they have done on luxury and materials and less on sport, that is the way it comes across. Honestly, the new 3 Turbo hatch is almost perfect for a daily driver for me.
Exactly why a luxury variant of the Mazda would be the bomb. I am getting soft as I get older.
On 3/5/2021 at 3:03 PM, MKader17 said:Head lamp recommendations?
Wanted to stay in the $50 range, then this caught my eye...
Buy something disposable. Headlamps are as exciting to me as camp stoves. The only two times I ever use one are cooking in the dark and fileting fish in the dark. Other than that learn to let your eyes adjust. That being said I camp where RV's can't go so that there are no extraneous lights as that ruins the camping experience IMO. One critical feature of all headlamps is a red light mode. It is huge at keeping your eyes in tune with nature. Blue white SUCKS donkey dick.
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On 3/5/2021 at 7:48 AM, MKader17 said:For this particular meal, we will likely do eggs, bacon, sausage and tortillas and let people make breakfast tacos. Overall, I'll be buying this to use for general outdoor cooking moving forward.
I'd precook all the proteins. Sous vide the sausage, par bake the bacon, and sous vide the eggs. Build a fire and wrap the tortillas in heavy duty tinfoil and two pans can heat the proteins. Can also reheat the bacon in tinfoil. Personally I think big cook stoves are pointless and obnoxious to carry around.
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On 3/5/2021 at 3:01 AM, Adrian_D said:The sous vide seems like cheating to get a gourmet meal out in the woods
Can't say I dislike the idea.
I made a small grill for day trips with the Jeep. All the meat gets in the travel fridge and by the time we're hungry, it's all thawed up and ready to throw on the fire.
When you eat in the woods for a week, but have your car and cooler for half of it why not eat gourmet food in the woods?
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9 minutes ago, MKader17 said:I do and I'm not sure where you are going with this...
Precook and freeze your proteins. Can even do this with the eggs. Will take the necessary stove requirements down to almost nothing. I managed to eat gourmet meals in the woods for a week this way using just my camp stove. When I say camp stove, I mean a stove that fits into a small pan and runs on white gas. ie, here I am making some donuts in the woods for the family
Heating up sous vide chicken tacos
Making pancakes with wild picked berries
3 minute fry on sous vide breakfast sausage
It was SUPER easy. Before the sous vide I did it all fresh. Now I sous vide and freeze our meals and just have to flash fry them. I do a lot with a pan in the fire as well. As for what you should do, again it needs to come down to exactly what you plan to make and then I can tell you what I'd do.
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6 hours ago, dem beats said:Let's say someone needed locks for residential and they had to be better than pick resistant and better than basic drill/impact resistant.
If they have a hammer drill I have bigger issues.
Asking for a friend. Tee hee.
My research has me thinking
ASSA > MEDICO > Primus
Overthinking it IMO. Locks keep honest people away, thieves have other ways of entry. Your back door is super private and ultra easy for someone to just blast through if they want. I'd get a Google or wireless lock and call it a day.
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17 hours ago, Adrian_D said:It's a more sweeter tasting and creamier goulash
2.5 gallon caulton
7 lbs of potatoes
5 lbs of chicken breast
2 lbs of carrots
7 big white onions
1 liter of heavy cream (I used from 15% up to 32%, the fatter, the creamier)
1-2 tablespoons of tomato puree
2-3 red bell peppers
2-3 red oval peppers
Chili peppers depending on how hot you want it
Heat the oil, then add:
Onions
Chicken, carrots, peppers after the onion is cooked a bit
Potatoes and enough water to cover them, after the chicken is white
Tomato puree
Let it boil as long as needed for the potatoes to soften up a lot
After you take it off the heat, add the heavy cream.
We did it in-house on the stove, in a pot as big as needed and adjusted the quantities around the chicken
The above quantities are what we use when going out in a large group (~10 people).
Thanks dude!! What sort of chile peppers are your jam? We have all sorts of Hungarian Paprika over here....but I'd like to know what you consider a pepper.
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8 hours ago, MKader17 said:This time around, just making breakfast for 10 adults and 11 kids. Haven't decided but probably going to do some sort of Breakfast taco setup with eggs sausage and bacon.
When it's just the wife, kids, and I we just cook in the camper, on a Coleman road trip grill, or over the campfire. For this I'd like a bit extra umph to serve that many people.
Do you own a sous vide?
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1 hour ago, Godsmack said:Performance wise will it save you time or effort for the extra $150? Will it make teaching the boys easier?
J
And to be fare until I posted that they were $550....but when I looked I realized it wasn't $300 more.
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Just now, Godsmack said:So I'm coming up on a year with the VA, and I am thinking it's time for a change. The level of ineptitude and piss poor planning is driving me up the wall.
J
The grass isn't greener where it seems to be always. Don't be rash, but start looking. Hard time to find work as covid fucked some shit up.
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Just now, Godsmack said:If it's the best tool for the job, get it. No sense in 3/4 assing it.
J
Priorities. $400 for a 3401, $250 for the G21. I realize it is only $150, but ...
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1 hour ago, Adrian_D said:The in-laws are visiting for a month, I think I'll fire up the cauldron on Sunday, I can taste the chicken goulash now.
Darn it, I'm hungry now...
I'd like to know what is in your goulash.
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Really depends of course on what you are cooking. Share the menu and I can help make it easier.
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4 hours ago, MKader17 said:I might as well start with the clan of over buyers.
What's y'all's way of setting up for outdoor cooking on a camping trip. We are going with a group in two weekends and I want more capacity then our normal oven and little coleman grill.
I use an MSR multifuel stove and a frying pan in addition to the fire pit.
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So my pad setup is all for a flex and the compounds and such I have. Bought it assuming one day I would buy a Flex, but since he has one I haven't.
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4 hours ago, nem said:Na we would have a good time. One you had the flex in your hands you would have a blast!
I am only doing 5-6 vehicles this year, kind of of tired doing it for fun unless it is for a friend.
My buddy has a flex. I just hate driving an hour each way to grab it.
I should own one anyways....just don't think I need the flex. I'll hate it if the Griot's is way inferior though since I've used his.
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5 hours ago, Tirefryr said:Rotary is fine as long as you use the right pads.
I use the Harbor Freight RO unit myself. Been running strong for 3 years now. I think I paid $56. Really hard to beat.
My rotary is a Northern Tool...so probably the same Chicago Electric that HF sells for a similar $50 or so. I have cut my other boat with it a few times and am competent enough and have the right pads...but for the next 20 years I am going to use something a few times a year so it is time for a real tool. Not Flex quality though as I just won't do that for how it will be used.
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By help, I mean I'd be your bitch for day.
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Welcome to the IHoP v.2
in Off Topic
Posted
Lol, because there is less than 2" of clearance on both sides. I have an ATV winch mounted on the back wall of the garage to pull it in. Once the next stall is finished I will back it in, but then I have 4' more space and a 2' wider door.