///M5

not sure that Tom is the type to want an oil pan polished...but I thought it'd be cool. When I finally build a car the underhood will be all flat, Exile cycle style.

polished *drools*

Everyday is more often than once in a blue moon Matt, you can go cheaper than $150 on a chef's knife but I will repeat I am not a fan of knife sets. If you want something on the counter that gathers compliments, get a set of Global or Wusthoff Culinar's, but if you want something that cooks get a reliable blade that feels comfortable in your hands. I'd stop in at a La Sur Table or comparable store in your area and try some out. Report back what you like as there are always alternatives.

The C knives get decent reviews, but not sure why they chose to make them in China. Not where I'd cut cost on a knife set. Knives come down to the user a lot. I have a set of Global's that I bought before I realized that you really should try them on before buying. Some of the Global's I have I love, others I don't. Personally I think they make great "slicing" knives, but chopping is not their thing. The other thing I'd say is that I'd never buy a set of knives again, unless magically there was one that included the exact blades that you wanted. Realistically people use only a couple knives and you can get away with very few. If it were me, I'd pick out: A pairing knife -- this can be a cheaper one as really fine blades are almost hard to use without cutting your thumbs A chef's knife -- this is where I'd spend the dough. If you have a real limited budget, I'd spend it all here and get the rest at restaurant supply. A boning knife -- preferably flexible so you can "filet" with it as well A serrated bread knife -- easily added later, in particular if you don't do artisan style bread A serrated all purpose knife -- a must for tomatoes and some other items I'd look at real brands when putting this together: Wusthoff, Henkels, F Dick, Chroma, Global, MAC, Furi, Messermeister and the list goes on in particular for Japanese manufacturers that have some stellar blades. Expect to pay ~$150 for a chef's knife, the rest of the budget is up to you. The hard part now is really deciding, 8", 9", 10"...I can tell you for sure that you'd hate bigger than 10" I have a 12" F Dick and it is unwieldy even for my big hands. It will be easier to be proficient with an 8, but a 9 is more flexible. I probably should have asked how much the C set you were looking at was before recommending brands, but at least the general idea is there. What is your budget?

hour of power > 21st day

Stupid thunderstorms, made it to the lake unlocked the boat, made a few casts, caught two bass, and then lightening. Walked back to the house and now I bet it will blow over, but all the fish will be laid up and skeered.

and with that, I think I am going fishing

top

Why debate,

Check out the air suspension. I've had a couple of them and other than the suspension woes really love the cars.

Eclipse 5532, been using one for a bit myself.

That would be sweet!!

My bro-in-law does. Stainless welder by trade, but whacked together my outdrive when a tree fell on it. think he could notch a cast-AL oil pan? Probably, but he would need some instruction. If it were stainless he could do it in his sleep. the second post here explains what needs to be done: http://www.ls1tech.com/forums/showthread.php?t=472609 I have many months to figure this out so no rush at all. If he thinks he can do it though, I'll get a pan out to you/him. Out of curiosity what does Street & Performance charge to do it? Brian charges $40/hr for side work but I can surely run it by him and see if I can minimize any expense. I can't find an actual price on their site (what a mess) but I've heard it's in the $500 range, but that includes the pan. If I could find the dimensions of the LH8 pan and make sure that it's not too deep, then I could just go that route and not have to worry about notching one. The $500 was for a new pan, I'd call to ask them what notching the stock is. It would give you a baseline to laugh at if it is absurd anyways

Both issues sound like some not so secure wiring, personally I'd redo all connections to make sure that they are good.

Matching with what tweeter? Big difference if you get something that can play really low, or perhaps go with a midrange that can play high and low so the midbass doesn't do much other than midbass. Also, can you vent it into the fenders or something to make it near IB or Aperiodic? If it is sealed and has to be that way how much space do you have for the enclosure?

My bro-in-law does. Stainless welder by trade, but whacked together my outdrive when a tree fell on it. think he could notch a cast-AL oil pan? Probably, but he would need some instruction. If it were stainless he could do it in his sleep. the second post here explains what needs to be done: http://www.ls1tech.com/forums/showthread.php?t=472609 I have many months to figure this out so no rush at all. If he thinks he can do it though, I'll get a pan out to you/him. Out of curiosity what does Street & Performance charge to do it? Brian charges $40/hr for side work but I can surely run it by him and see if I can minimize any expense.

Not banned, just chose not to post.

Happy Birthday!!

http://www.spankwire.com/Shay-Laren-Behind...es/video114549/

If you were to eat out and could have anything with a pork chop what would it be? How easy?

Huge brainfart

Hey sean when were you in hawaii All last week.

Instead of seasoned salt, use seasonings and salt separately. Biggest change you can make to improve any cooking. Oh, and use Diamond Crystal Kosher salt for the salt portion. Hmmm, will do, thanks for the info. What seasonings? That depends on what you like and the meat. A good start is to look at the contents of your favorite bottle of seasoned salt and to experiment with different amounts of each. You will notice one thing for sure though that seasoning salt is at least 90% salt, which makes it absurd for what you get per dollar. And to top it off they use crap table salt which is not good for seasoning meat as you cannot get good coverage without over salting.

If you need a backdoor tour of the area, I'd be glad to give you one. Amanda and I were taking a peak at >> http://baltimore.craigslist.org/rfs/733260425.html Looks nice.

No. The w can't handle ocean waves and there weren't any inshore opportunities on Oahu. I looked for charters as I was going to go alone, but after conferring with the locals it didn't seem that many were real productive. Considering that I earned a TON of brownie points with the misses for the future by not going.