///M5

The 5% I left out earlier covers the carving turkeys or ham. I can do that with my chef's knife sure, but there are better knives for that task as well.

I may be wrong as I was just trying to understand your comment and that is my forum version of a verbal ramble

So yes I'd say you can manipulate vacuum with timing, but using vacuum as a judge of timing is a bad idea.

I ca Just realize I didn't segue very well. Timing can influence the pressure which will change the temperature. When you make the temperature hotter at the same load you are decreasing efficiency and therefore I'd guess you make more vacuum.

What would you consider that price point?Keep in mind I am a huge fan of Cutco, and Wustoff (spelling??) in the past. I won't be buying them for a few years unless something odd changes. I still hate that buying is cheaper than renting down here, J Wustof. I dated a girl whose mom was the head of sales at the time, i believe she was promoted since then but she gave me a 17cm knife... LOVE that knife. That is a garlic knife. Nearly useless size... With a little skill you can use a 28-30cm knife for the same tasks.

J - you aren't hearing any knock are you? I am not following the jump from Temp to Vacuum. From what I know, the ideal gas law states. PV=nRT Therefore more cylinder pressure = higher temp. You can surely adjust your pressure with spark timing and along with it pressure. As for vacuum, it is created by the piston moving up and down. The carb restricts flow of air causing there to be vacuum. In a completely efficient engine the rate of flow of air would be the overall displacement of the engine multiplied by the number of strokes it takes during that time. The only time then you should have "positive" vacuum is when you are not delivering that much air via some restriction. Obviously at idle you will have more since the throttle/carb is nearly closed. I see that as efficiency, so on one aspect less heat = more efficiency and more efficiency has more capability to "suck" air but I am having a problem connecting the two. I am far from a guru on anything engines in the cause and effect realm, but something I'd like to learn more about.

Ha but not time

*assumed you were timed appropriately

That's the plan my friend. I should clarify my carburetor tuning knowledge is all 2 stroke related...but it is exactly what should be done. Find out if it is a fat or lean stumble and then adjust.

that wasn't a bash.Like how he bought your love. "On the team" so I'll promote tells a story.

I'd fatten it up and see if it gets worse or better. Lean stumble is bad, rich bog better but both need fixing

Install a wideband

Do you potentially have a vacuum leak? Could exasperate the hesitation and drop.

At least now you see why & how really thick walls are a wacko way to build strength. It'd be like a civil engineer designing a bridge only using thickness. That would be one fat ass bridge.

Good to know. Long term I will turn the gain down, but I think my phone tops out at .7v and that is with a 0dB signal. The recordings I currently have on it are way weaker.

After Quentin's actions on here and his blatant disrespect for his customers I would have no interest in an Ethos. He's in it for one thing only and that is not the consumer. I've also seen an inordinate number of failures with his drivers, I am not jumping to conclusion saying it is the driver but just stating that it is noticeable.

Actually I like beans in mine, but surely won't use canned ones. My comment on their being no beans in chili is still correct.

Because I am a dick:You can avoid the top cutting if you do the other diagonal, it's faster then and safer but this is easier:https://www.youtube.com/watch?v=dCGS067s0zoAs for the chili, you forgot the chile. Chili powder is fucking retarded. Read the ingredients. Two major portions are cumin & peppers NEITHER should ever be used more than a few days from their whole state. Even better if you can do it in hours. Both also require a pre-roast before cooking. Throw the store bought BS away.Now the burger. Your pan was NOWHERE near hot enough. You burn your steaks, but are afraid to cook burger? For instance, when done browning dump the meat into another container. When you look at the pan and go OH SHIT I've got 3 hours of scrubbing to do you've got it about right. Now deglaze that pan with a liquid. For what you made I like beer. Homemade stock is never a bad choice. If you didn't season (ie salt) your hamburger and EVERY layer of the chili you failed.Cheese. Grate your own from something real, you lazy bastard.Looks to me like you also fucked up on the tomatoes. Find the cheapest big can of San Marzano's you can find. Seriously.And lastly, stop buying fake ass hot dogs. You just got part of a cow, why the fuck didn't you turn some of the less savory parts into hot dogs. Great use for ground beast. And yes, I have problems with garbage fast food - the way I "helped" it would be far from that.The beans are about perfect though. There are no beans in Chili.

What would you consider that price point? Keep in mind I am a huge fan of Cutco, and Wustoff (spelling??) in the past. I won't be buying them for a few years unless something odd changes. I still hate that buying is cheaper than renting down here, J Cutco is absolute crap. And yes, I have a set so this isn't from opinion but experience. They are my "boat" and camping knives now. Wusthoff has both good and bad knives. Generally speaking they are really heavy and uncomfortable though so I am not a fan. Price point is a hard one. Idiotically most people buy a knife set for $200-300 if you spent $150 of that on a Chef's knife and then bought some other cheaper knives to go with it you'd be way better off. P.S. In my cutting example of usage I was NOT including steak knives at the table, nor shit knives I use to open packages.

Mayfly's are in full force here. The river is right next the interstate. Coated my window in minutes. Fishing is already tough then, I love seeing the fly hatch like that, but also know that gorging occurs and finding the bite is usually tough here. We are like you though in that the world is lush and full of life here.

Bracing is not a rod, but the engineering of a better structure for the box.

You say they are misnomers, But I want to make sure what I get is correct for my setup. And if a Sae-1200d would be a good amp to push a SSA Icon 15. Push is a very strange word. It is something you do with your arms. While yes, you could physically push your sub I'd prefer to play music through it. The problem you have right now is you care about the difference between 912w and 982w. Reality check, you won't hear the difference. Of course as you read that you scoffed and were thinking, no I care about the difference between 1200w and 1300-1500w. Well, reality check, you won't hear the difference. I think the rest of my terminology you can come up with your own analogy but if you need help we are here. On a more positive not, it'll pair nice and its a great sub. It'll be more than fine with your amp as well. Next step is to make sure you have an appropriate box. I normally start with that before even shopping as if the design doesn't fit...

It snowed 2 days ago. Yeah, fuck me.

Holy fuck, moths. Like 20 on my window. Good day spring!

And J, you can get by with much cheaper knives. I bought exclusively based on fit. The MAC is cheaper. There is a price point worth stepping into though. Below that restaurant depot knives win.