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///M5

SSA Tech Team
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Everything posted by ///M5

  1. Just afraid that grabbing and ungrabbing will piss me off.
  2. Something like these:
  3. At 40mph (normal trail speed) when it is -5F the windchill is -60F. Only big day on the sled so far this year was at -5F. You've seen my bars, my hands are exposed. Got a little chilly but I'm buying some bigger windscreens for them today!
  4. Don't get me wrong. -10F or more sucks to be outside in...although i have clothes that can more than deal with it.
  5. 15F or -10F you need to dress the same. 15F might even be harder on you than us. Our 20F feels warmer than SoCal's 40F. Moisture makes a HUGE difference in the bone chilling nature of cold.
  6. If we had snow I'd fatten up the jets and go for a rip. Only bad part would be yanking the carbs to swap jets in the garage. Of course it's now up to -8F so I wouldn't have to.
  7. You don't have room for anything but shallows. 8" - 1.5" for wood - .75" for pole vent - 3" for excursion = 2.75". That doesn't account for the diagonal which makes it worse. You REALLY need measurements before even thinking of shopping. Will completely get you excited about all the wrong drivers otherwise. I also find it super funny that you were contemplating 8's but don't want to run shallows.
  8. Glad I have no idea who those people are
  9. reposting the missing post
  10. I'll assume that you saw the post I placed in here before the server lost it...
  11. My post got lost in the server update. OP you should be looking at sealed 12's not 10's. And Roland, for what you want 8's are absolutely stupid. Box ALWAYS, ALWAYS, ALWAYS needs to be understood first and then drivers chosen for it. Just like the OP, asking for advice without a box size is not going to net you a logical answer. Anyone who answers without knowing isn't really helping you either.
  12. ///M5 replied to alain's topic in Crescendo Audio
    That's almost as bad and idiotic as using bullet tweets. Yay FL! Represent yo. The horns you are looking at will seriously smoke your previous idea for a setup in a very big and positive way.
  13. Yay, not uber slow!!!
  14. Framethrower as they say in Japanese
  15. holy 500 errors. half my hop posts didn't show up either
  16. Halfway to Harbaugh bowl. SF/Atl game was sure a lot more exciting than this one though. Jeez.
  17. why? Why not? I enjoy chewing my food, not drink or sipping it. Now I don't mind stews or good old chicken noodle soup. Ah, so you don't like vegetables. I hate stews.
  18. Wife is sore as hell. Rear ended yesterday. Hard enough to push her 8' forward into the trailer hitch of the truck in front of her. CRV that hit her is WAY totalled and a 2012. The XC90 looks pretty good actually. Rear bumper cover, rear lower hatch are shot. Small hole in the front plastic from the hitch. Only thing that isn't so great is that the fuel door won't close now. Tells me the whole quarter may be tweaked. I assume that would total it out. Figures since we bought tires 2 weeks ago.
  19. hmm, thought I forgot to add that.
  20. Great with champagne Matt if you didn't drown it all in OJ this am
  21. No, because a simmer isn't a boil. Simmer is a single small bubble every few seconds. BTW, it's great with champagne....but beware of too much garlic if you add to it. Carrots are somewhat like potatoes they tend to soak up the liquid and then when you puree them you get a velvety smooth feel. Nice stock helps this of course. I don't normally use a ubery chicken stock that I've built with a ton of veggies and other items but more of a standard can like consistency stock but of course with the collagen influence of the bones in homemade.
  22. Matt, here is the Carrot Ginger Soup. Easy, peasy. 6 tbsp Unsalted Butter 1 whole yellow onion 1/4 cup chopped fresh ginger root 3 cloves garlic 7 cups homemade chicken stock 1 cup white wine 1 1/2 lbs carrots cut into 1/2" pieces Saute onion in butter. Add remaining ingredients and simmer until carrots are cooked (~45min) Add 2 tbsp Lemon Juice 1 pinch curry powder Salt & Pepper to taste Puree in blender (works well to season in blender while pureeing as tasting is better then) Freezes well so double/triple it up Serve with a dollop of crème fraiche (or sour cream) and garnish with chives or parsley
  23. Amazing that he put that HQ together with just a book of matches and 2 sticks of chewing gum. map and duct tape

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