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Funny, one of the banners is from there.

Going to cook the chicken in a moment.

I feel your pain. Holy signature batman... Thank god for adblock D:

^ or the new SD line, if he has the time to pre-order and wait for them to come.

It was sold before I even had a change to change a speaker in the door... Batteries and bigger alternator is what you upgrade if your voltage is dropping. You may go with just one better battery or many, depends on your system load. When people put a big system in their car it demands more so that's the way you power it up. About the car.. well it was not my type anyway. No room for big 18's What I would do if I had a MR2 is search for a subwoofer that is suited for a sealed type of an enclosure, make sure it's box can fit behind the seat and build a good front, no need for a rear. One company you can look into is Sundown Audio. I've read numerous positive comments about their products and I've dealt with the owner himself, very cool guy. I'm working on shipping my stuff from him soon and I'll have a proper look on his products.

We had a MR2 in your family for a while. Fun car. I did some research into a system for it, even thought about a wall. lol. There is not much space behind the seats, but there is some. I had a plan on building an enclosure in the front trunk and making a hole through the firewall and placing the port there. But I don't know how that would change the cars handling. Sell the capacitor and invest the money in something else. It's useless. Here are some pictures I found when I was looking into it(sorry seems like I have deleted some, since we sold it... fucker totaled 3 days after he bought it. Will look for more tho). Edit : no need for me to copy and paste pictures, here are some links http://www.google.co...=og&sa=N&tab=wi http://www.google.com/search?um=1&hl=en&safe=off&biw=980&bih=506&tbm=isch&sa=1&q=mr2+audio&aq=f&aqi=&aql=&oq=

More questions. I am going with chicken breasts. Do I brown it both sides or only one? If one do I flip it over so the browned part is facing down? My iron cast has handles that will melt in the oven. Is it ok if I place the meat in a "large baking dish"(that's what my dictionary said lol) for the rest of the cook.

Тhank you for making sense. Stupid language barrier.

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite? Sorry, didn't realize glass top for the pan. LOL. Pretty much I never use lids. I'll tell you how I choose. Get home, pull protein out of fridge, prep sides, put protein in pan, look for flavorful liquids in fridge. Cook protein, remove from pan, deglaze with said liquid, add seasoning, reduce, add thickener (usually butter or cream), pour over protein. Water works, but brings no flavor therefore things like: stock (any animal is fine as long as the smell matches okay to you), red wine, white wine, beer, any combination of the above. Do be wary on beers though, they are hard to choose appropriately. And considering I mostly drink red wine we've had some funny colored sauces before. I live alone so the fridge is kinda empty. Questions: Prep sides- do what? Deglaze with said liquid- do what? Reduce- do what? Are stock cubes ok? If yes, I'll go with it. I put some oil in the pan and cook the meat, nothing more on that part? Sorry Teo, that wasn't meant to be directions...yet. Just stating how I'd choose what I'd make. I am not one that really cooks with recipes so generally speaking I am a little concerned of giving you amounts without knowing what you'd like. Sean, I said whatever you like for me. Just pick something you like and give me some directions, damn it. I have a good perception on what, when and how much, but need a little push. It's not like I am going to wall my car, it's food. If it tastes bad, fuck it, I'll throw it away and try again. Tell me what you do with the meat after you have cooked it with the pan. I will follow it and if I like it, ok, good, excellent. If there is something I don't like or think it can be done differently, I'll do it my way.

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite? Sorry, didn't realize glass top for the pan. LOL. Pretty much I never use lids. I'll tell you how I choose. Get home, pull protein out of fridge, prep sides, put protein in pan, look for flavorful liquids in fridge. Cook protein, remove from pan, deglaze with said liquid, add seasoning, reduce, add thickener (usually butter or cream), pour over protein. Water works, but brings no flavor therefore things like: stock (any animal is fine as long as the smell matches okay to you), red wine, white wine, beer, any combination of the above. Do be wary on beers though, they are hard to choose appropriately. And considering I mostly drink red wine we've had some funny colored sauces before. I live alone so the fridge is kinda empty. Questions: Prep sides- do what? Deglaze with said liquid- do what? Reduce- do what? Are stock cubes ok? If yes, I'll go with it. I put some oil in the pan and cook the meat, nothing more on that part?

Еxcellent videos posted in this thread. Nice to see someone with camera and editing skills rather than shooting rattling shit.

That's a big kitchen.

Nope, just the way you've been thought. I tried it (I was doing it wrong) and it's better.

Glass top? Still need a direction for what sort of sauce you are a fan of.... Mine is something similar. I'll let you choose a sauce for me, maybe some of your favorite?

So hot plate and cast iron it is. What else do I need? Oil and some spices? Should I put the glass top on for faster cook time? Flip it only when one side is done? How do I know it's ready?

Честит Рожден Ден

Sleep time, talking to you later.

Wait, there is a difference between a stove and an oven?

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. What do you like? Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15. I like meat and vegetables all in some nice sauce. Cast iron pan - checked. Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it. What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat. Why is the thickener added? No fav style of pan sauce. Pork loin should be more lean than chicken. Unless you're talking about boneless skinless. And if that's what your talking about, then you're eating to live not eating because it's yummy. I like my meat clean, no skin, no membranes(?) and bones.

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. What do you like? Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15. I like meat and vegetables all in some nice sauce. Cast iron pan - checked. Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it. What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat. Why is the thickener added? No fav style of pan sauce. By oven I assume you mean baking. Then the problem is no browning and therefore no fond. No browning = no flavor. No fond = no sauce. If you meant broiler, well then that is basically an upside down grill in which case I'd use the grill unless you don't have one. Chicken isn't an easy thing under a broiler either and due to the need for a broiler pan will leave you with no real sauce either. An exception of course would be if you cook a spatchcock, but that is way more work than pan roasting and really the results aren't any better and it is harder to control and understand the reactions that are happening. It's a regular oven with heat resistors. Has the function to cook a whole chicken with rotation, two hot-plates and two, I don't know what you call, with LPG. I don't have a broiler. I was leaning towards the oven, because I don't have LPG right now and hot-plates are PITA to cook with.

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. What do you like? Do you have at least a cast iron pan (BY FAR the best cheap option ). If you don't, go spend $15. I like meat and vegetables all in some nice sauce. Cast iron pan - checked. Then I would encourage you to pan cook or pan bake the chicken. Once done, deglaze said pan and then add a thickener of sorts. Do you have a favorite style of pan sauce? If so, I'll help you throuhg it. What's wrong with just doing it in the oven. The stake we do here is done in an oven, but it's common to use pork. I just replace it with chicken cause I don't like the fat. Why is the thickener added? No fav style of pan sauce.

Not tricks, skills. What would you suggest for me to cook this weekend. I have an oven, no fancy grills and stuff. Some meat maybe, pizza, or something that involves potato and other vegetables? Easy, not very expensive($ ingredients). Any advice on chicken breasts in an oven? That's what I feel about eating. For young men I recommend dishes that aid in the release of underpants of ladies. Great one to learn is risotto. It's helped to wiggle free a few pair for me. What is your way of making risotto, Matt? Get a short grain rice. Arborio is probably the most common. Add oil to a pan and heat. Saute finely diced or minced onion/schallot and what ever spices the recipie your going with tells you to. After thoroughly cooking the onion remove onion and add rice to the oil. Saute oil on medium to low heat untill rice gets transluescent and stir. ABS A always B be S Stirring Always Be Stirring Now comes the important part, all the liquid you add must be warm/hot. Usually you add some white wine and then chicken stock. Eitherway make absolutely sure that the liquid is hot. If not the rice will not get the creamy texture. That is really the point of making risoto. If you use room temp or cold liquid the starch on the rice will not properly mix with the liquid, it gets shocked and turns into gross garbage. Mushroom risoto is perhaps my favorite, however my wife does not like mushrooms so much so usually I go with a white wine, chicken broth and Parm. Reg. approach. You had me at mushrooms. Will try.

Тоо lazy too cook. Strawberries for dinner.

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