///M5

Ship? Fuck that. Drive it! x2. It's always fun to drive a newly bought car across the continent I had trouble finding the gear shifter when first driving the jeep road trips are the best or he could fly me out there and I'll drive it east for him I don't care what he does as long as he buys it. Personally I'd drive it as well, but he has more money than time so I doubt that will happen.

Your subs can do WAY more than an 8" at 80 or 100Hz.

Need to hide a huge electric motor in it. Silent but deadly

Almost have to buy this. Desi's crappy bike

Obviously those two comments are not related.

Time to call Malaysia. Buy damnit!

Luckily it isn't an M3

Just got back from a quick 15mi jaunt.

Two ex-Instron Application Engineers work for us. What sort of duty cycle and force? A small duty cycle. A couple of labs a day if that. Looking for a 5,000lb minimum, probably in the 10,000lb range. We are looking to replace a couple of older SATEC T5000 benchtop units. Ah, then you are looking at the right ones.

I have some extra, hell a lot of it. I'll come down for dinner just about anytime you're ready. I'll bring the beer. We can obviously arrange something, I bought a 50 or 100' roll. Whatever they sell them in. Thought about selling pre-cut pieces on a grilling forum or two but decided it wasn't worth the effort.

Two ex-Instron Application Engineers work for us. What sort of duty cycle and force?

I have some extra, hell a lot of it.

.. You're smoker is outside though? How long are the leads on the probe and fan? Is the temp reading still accurate? That's incredable to me if it can in fact be remote mounted so far from the egg itself. Distance doesn't matter for anything except the fan. The voltage drop on the fan source require a source closer to the fan. I am using a cheap transformer. The temperature probes are digital so they can go long distances So yeah, it is still accurate.

Matt, you probably bent the feed tube for the gauge which will cause an offset. I broke mine a wee bit different. I managed to get it so hot the glass shattered At the same time I was melting some of my 1700 degree gasket so you can guess the temps. I went with a Stoker, from Rocks BBQ. Computer interface was why. I've heard the Guru's work better in the cold, but my Stoker is in the basement and I just plug it in to the house so it isn't ever outside

BM'er got rid of the stupid timing belts on their 2.5 motors in 1992. That one has a chain. Low maintenance is relative. BMW asks that you change the brake fluid every 10k or year, obviously not necessary but if you follow the book there are a ton of things to do. Most do not have to be done. Realistically there should be less to do than on your Honda. On top of that it is easier to do and the parts are CHEAPER. Super reliable cars in that era.

You are more likely a candidate for having your sub play frequencies that are higher. By far the easiest way to get lower midbass is to use a sub to do it, the disadvantage being it will pull your stage back. Everything in a car is a trade-off though and from your goals it sure sounds like you would benefit from playing your sub much higher than I would recommend for any SQ setup.

Asking $15k. I think he wants it. He has to figure out how to ship it and where he wants to do a pre-purchase inspection, but otherwise I bet he says yes At least I have a good feeling for him and I know he does of me. I hope so as the instant it is gone I'll get on getting rid of the truck and shopping for a replacement

Someone flew in from the East Coast to drive the M this morning. Wish me luck

Not sure if it was placebo, but I felt sugar jitters. Of course, do realize I eat almost nothing sweet. Not sure I believe it was real, but measuring out that much "sugar" and then drinking it wasn't my norm for sure. You were right on being monstrously hungry shortly thereafter though

I can't find what I posted before, I'll try to condense it. Dextrose is the simplest form of sugar that we can eat. It is basic energy for cells, and replenishes the stores. It makes the biggest insulin spike and converts to blood glucose ASAP. Glucose is basically Dextrose, just in the blood stream. Using it right after a work out has some other advantages. To sum it up, right after a good work out you have a few things in your body you want to take advantage up. Blood flow, high growth hormone levels, etc. You also want to stop some bad things like cortisol. Cortisol is the hormone that tells your body to break down muscles rather than fat for energy. Physically right after a work out blood is routed to the muscles you just used, so you get the sugar to them when you take it right after a work out. Chemically it's a bit more complex but it basically sets off a growth chain reaction. Sugar and a high insulin spike stop cortisol. Insulin helps shuttle nutrients into cells from the blood. It also works with growth hormones and is beleived that in the climate in vivo right after a good workout increases the bodies growth factors. It can increase it to mega super big amounts(technical term). Since you're also taking in protein right then it helps replenish cells with protein lost or broken durring the excercize. Everything works with synergy to quickly and efficiently get the muscle cells replenished. Matt you rock, thanks. I wasn't super clear though. Any idea how I can tell if I am taking the right amounts? You say my body will let me know, but that of course is what I was trying to determine.

The weather blows as well. Pun intended

I like the 77 better

After a ride. Whether I could stomach or not doesn't matter if it is good for the body. That's the spirit. You will probably notice a difference in recovery time in a week or so, and from there you may want to adjust based on what you feel. What is all the dextrose for? Just curious so I can monitor how I feel.

To me its based on fat content. The less fat, the less you can cook the meat before its ruined. IE, Tenderloins should be cooked the least. Of course, if we didn't grow our animals to have less fat WHICH IS FUCKING STUPID it would be easier to eat an overcooked steak. Not that I'd go beyond rare then anyways. If its hot in the middle, you effed up. Made a Wagyu Strip last night 12oz, $38, and worth every penny.

The only horror is the fact that the way beef is ground here you shouldn't eat it that way. Definitely good eats when its ground in an appropriate manner.