///M5

I think that is a pipe dream. $300 isn't really jack considering the time and effort required to do doors right.

What you have heard might be from people who have no idea what they are talking about. Alpines are fine, but FAR from best.

If you don't know now, I wouldn't use any of them to compare different drivers. You have to understand the whole package, not each spec.

TOP

Excellent analogy, as I need something simple and reliable. You mean overpriced, boring, and impossible to work with. For my current daily needs it is more then enough. At 4x the price of an equivalent PC which will also meet your current needs and leave you money to play with other things.

They are fun to catch too.

Your a fan of the bottom feeder, eh?

sweet, nice work

Hmm, I always use the 7 in 1 tool or whatever it is called. For a big fire I leave it burning in my Komodo for around 5-7 minutes, for a long smoking setup I maybe leave it in 30 seconds so only 4 or 5 pieces of lump are burning. It usually takes around an hour to come up to 200deg this way, but will stay there all day. *actually I can only keep her stable around 250 right now, but that is because I burped the grill when at around 900deg and melted my gasket. The 7 in 1 uses a Mapp gas torch btw.

i like to let meat i ... marinade helps retain moisture too. All pork, poultry, beef and similar REQUIRE resting periods post cooking before eating. If you give it time, you will always be rewarded. I always let it rest under foil or in the open. This time I put it in a ton of foil a towel then a cooler for transport. When I sauced and put it on high heat after the sitting period I wish I would have left it on the grill for a bit less time. I never make baby backs, so when I have all the extra cartalidge and tissue going so long and slow really seams to help. My favorite part is the meat with conective tissue and cartilidge anywho... collagen ftw!

I cannot seam to get my egg that cool inside. I actually compensate though. I pour hard cider on them durring the last few hours. It really really adds to the flavor. How are you starting your fire?

i like to let meat i cook for a long time settle it's temperature after cooking. it poaches the meat, retaining all the juices instead of having them pour out when you first put a knife to your meat. for example; yesterday i had a 3lb pork loin which i seared for ten minutes on my grill, then covered it off direct heat (i put charcol on one side of my Webber and the meat opposite the charcol) for another 45 min, then basted it and moved it to a 300 degree oven for the last 45 min with a tin foil tent over it. then i let the meat sit for 20 min loosely covered by foil. adding lots of salt during the marinade helps retain moisture too. All pork, poultry, beef and similar REQUIRE resting periods post cooking before eating. If you give it time, you will always be rewarded.

looks like she would have the engineering interns working for her this summer, however i have no clue what the extent of my laboratory exposure will be. if i meet her i'll be sure to be extra nice (you have to with these people because you never know when you're talking to a Nobel laureate or like in your friend's case; the chair of the mechanical engineering department ) the upside is everyone on campus so far has been really friendly and enthusiastic about sharing/showing their work. i feel so lucky (and humbled) to be able to work on this level as an undergraduate. I wouldn't call her a friend, but she is in charge of the whole nanotech center pretty much. Just FYI, for when you do run into her.

and was hungry and lazy and too late to do my own

<-- ate at Famous Dave's yesterday because I too wanted a rack of ribs

300 is pretty high for 6 hours, of course I like to nibble mine off the bone and not have them fall apart. At 225-250 mine are done in less than 6 hours although crossing the plateau isn't always easy. I shoot to pull them off betwen 190-200F internal.

That's sweet! Sorry if you posted this earlier, but who did you get the internship through? the internship is through the California NanoSystems Institute at UCSB. Sweet, you working for Kim? come june i'll be working with a research group on social science innovations regarding nanotechnology. the team leader is in france and i'm working under a graduate fellow. i'm not in the physical sciences, i'm just feeling lucky that i get exposure to these labs without years of ap calculus and physics. here's the workgroup i've been assigned to (not sure which Kim you're speaking of): http://www.cns.ucsb.edu/research-at-cns-ucsb-10/ Ah, okay. Indirectly working for Kim then. http://www.me.ucsb.edu/dept_site/people/ne...urner_page.html

Summer class, boo, degree Nice work Todd!

this is obviously a joke

Why are you quoting yourself with no extra text? In particular since your question was already answered.

Should be fishing, but my boat is an hour away. Grrr.

fuckin' gorgeous here

LOL, if that is what you call lows you have been deceiving us.

Hope the MRI went okay!

sTEALINtOP