///M5

Belgian, German, Czech, or American please. And I don't consider things like Budweiser American, that is just pizzle.

Italian beer lol.

$$$$ equipment won't buy you a good sounding car, a good installation will always trump the gear.

Wow. That helps us help you NOT at all.

It was designed to make money by selling it to noobs.

First off, shut the rears off. You don't need them. Other than that it depends on your time, your skills and budget.

they make the sedan as well with the same engine Now they just need to add some soul to it. I drove one and while I could stand driving it every day, it isn't near the top of my choices in performance sedans. Price to value isn't quite right. I do however expect it to be a great 3 year old car to buy. GM crap reliability, but when it hits $25k with 60k mi it will make sense to own as the little things won't hurt so much.

Ok, Dorothy.

Crossover point is referenced at the point in the slope where the signal is 3dB down, not at where it starts to drop.

Well then they should give me a hell of a deal and ill do a write up on the install to see how it really does. well i don't know what you've heard but we've gotten numerous people telling us how our spectrum product has greatly helped them. it's designed to be more of an undercoating to the Damplifier Pro or Damplifier,but it also works wonders by itself. as for a sale, i don't think we'll have anything until we've finished moving, which should be sometime this september(we're crossing our fingers), but i'll run the idea by Ken and see what he thinks. If that is what Ant told you when he sold you the company, you should sue him. That is not a good use for it. It also does not work wonders by itself as a damper.

It definitely does. Great H/U

Yep, multiple layers are a waste. You've WAY exceeded the law of diminishing returns. Hit the center of the resonant panel...

Bring back the stompers!!!

WD Black in your favorite brand external case with a E-sata port

The SSD in my laptop screams....or at least my laptop screams and it has an SSD. Off to full boot in 15-20sec.

Watch him add spicy things to anything and you'll laugh, anything with strong seasoning he chokes on, and generally I am under the impression he likes blander food. Don't get me wrong, if I need a reference on how to do something he is where I will usually look first but outside of his pure Southern recipes and baking dishes I'd never follow one of his recipes exactly. If you don't want as strong of a garlic flavor, add less. REALLY simple. The fresher it is pulverized the better the flavor and exactly why I don't like to leave it soaking too long. Exposing it to some salt for a while is okay. And yes, I can eat raw cloves as a snack so I am sure I'll add more than you do.

The science behind Alton's preparations is definitely worth a watch; however, he is a complete pussy when it comes to flavor.

Happy Belated!!

Balsamic Vinegar It's delicious and complex in flavor. The Real stuff can be extremely expensive but you can find it for a reasonable price. Err, almost, you can find YOUNG stuff for a reasonable price. The really old stuff is amazing though, I've had some that is $250 for 100ml and it is like crack. I never mix it ahead of time, but make a dressing right before I eat. Make an emulsion with the vinegar, olive oil and I personally like to add some pulverized garlic. Here's a little hint, if you've never made an emulsion a bit of brown mustard will REALLY help it stay together The more aged stuff is more like syrup instead of vinegar. Real = Aged Should've specified. 4 parts Oil. Use extra virgin olive oil, or include other oils, such as grapeseed and walnut oil. Look for cold pressed oil. Strong olive oil and balsamic vinegar do not mix well. Use mild, fruity olive oils with balsamic. 1½ parts Balsamic Vinegar. Vinegar is usually 20% to 33% of the total dressing volume. Experiment to find the right brand of balsamic vinegar. For salad dressings, low cost commercial balsamics are perfect. Garlic cloves. Mince the garlic and mix into the oil, and rest for at least several hours to remove the harsh garlic edge. The oil should be used within several days or refrigerated, as garlic will go rancid. Other possible additions include salt and fresh ground pepper, herbs, mustard, or minced shallots. Not sure where you copied that from, but I don't agree with a lot of it. 1) Strong olive oil is just fine, you just need to appropriately deal with it. In particular nice on strong greens like arugula. 2) Rest for hours, no fucking way. Garlic that is recently turned into a paste with the blade of a knife is perfect. Basically you do this like you'd normally chop but your knife is almost flat (ie parallel to the cutting board) and you smear it as you cut. Terrible description but I am sure if you google you'll find something. WAY easier on a wood board and not on plastic btw. 3) Low cost balsamic will always taste like low cost. That being said there are plenty of lower cost ones that taste just fine, but don't expect it to taste like a 20+ year old heavenly bottle. MK, Colavita will work 4) You ALWAYS salt everything. This includes the lettuce & dressing. And YES you need kosher. Pepper is always nice as well. Both go without saying. 5) I would never refer to good balsamic as syrup although the viscosity is similar. You can also intensify newer balsamics by reducing them in a pan. These can make nice dressings as well, but beware the amounts 6) Your percentages are strange. Either way, as much vinegar as you can get into the emulsion without it breaking will be fine and about the right amount. Each different vinegar will make this amount greatly different. Use your eyes and tongue, but do expect the dressing to be strong as you shouldn't use that much anyways. And yes, it is the best thing you can put on greens IMO. Add some nice french bread and some parmegiano reggiano and YUMMY.

Balsamic Vinegar It's delicious and complex in flavor. The Real stuff can be extremely expensive but you can find it for a reasonable price. Err, almost, you can find YOUNG stuff for a reasonable price. The really old stuff is amazing though, I've had some that is $250 for 100ml and it is like crack. I never mix it ahead of time, but make a dressing right before I eat. Make an emulsion with the vinegar, olive oil and I personally like to add some pulverized garlic. Here's a little hint, if you've never made an emulsion a bit of brown mustard will REALLY help it stay together

Considering it is normally sour cream, mayo & blue cheese you really can't make it "light". Using some olive oil in the mayo will help, but you can't use too much or it tastes funny.

wtf. no top, but the stupid gogo inflight internet showed it tha wya

fromdaAirTOP

Quoted for later watching, too damn loud on the plane.

Personally I prefer the E30, E36, and E90 to the E46 M3's. All nice cars, but for very different reasons and for each of those reasons the E46 doesn't come out on top.