We're about to get hammered with a storm.

If nobody's touched that radio since '69, you can almost guarantee it's in need of a re-capping...electrolytics just don't last four decades, even in the best stuff - nevermind a stock GM radio

i have leftover Taco Bell hot sauce packets, what can i put 'em on to make taste delicious?

poonanny

Adrian and Sean, i got your packages to the PO today

they only charged me like $6 to get that distro to Romania lol

You da man. Thanks!

Even McIntosh owners replace caps after 30 years or so of use...still pretty damn incredible considering. Show me an Onkyo or Pioneer piece of crap that's going to still be in daily use three decades from now with $10 worth of parts needing replacement.

Does it actually have a bandpass on the mid in its crossovers? Not that I need another headunit, but curious nonetheless.

I don't think it does , I haven't really played with it much .

Ah. Do you have your inlaws running a passive set then?

yep

Hmm, you could change that

Can't decide if I want to do a Mag 15 setup in the house, or a RLP-18 setup... Its leaning towards the 18"...

You could run dual 18's for the price of the 15 almost.

Okay I am retarded today........explain D.C. please...........

J

normal shifting: clutch in, move shifter from whatever gear to reverse, let clutch out

double clutch: clutch in, move shifter from whatever gear to neutral, let clutch out, clutch in, move shifter from neutral to reverse, let clutch out

Try this:

Clutch in go to first, then directly into reverse. Should go in without doubling.

yes

does the ecilpse 7100 support 4-way? I can't tell b/c I can't find the manual for it but it says on the website under "speaker layout changeable." Automatically optimize overall system response for a Front-3 way speaker system or higher performance 4-speaker plus subwoofer speaker system.

but then under the cross over section it looks like it is still only a 3-way. Anyone know for sure?

3

Close to 200 users today. Good stuffs.

Wow and I barely made it.

Sean, do you have a very simple chili recipe? I'm going to assume the basics are ground beef, canned tomatos, onion, beans, peppers, seasoning, etc.

I've looked online and found a lot - just wondering if you had anything handy or would recommend before I make a weeks worth and find out that it was a bogus online recipe. Only requirement is that it cannot be very spicy ... it needs to sit fairly well in my stomach.

I'm looking for basic meals I can cook in advance, place in containers, and have them sit in the fridge until I'm ready to go to work. I need to take advantage of my three breaks during the twleve hour shift. Chili is very easy and it doesn't take much for me to zap it at work, so that is a go. I can cook a chicken breast and warm that up with something on the side as well ... simple meals like that are great.

My definition of chili is a wee bit different. I don't use any canned anything and no ground beef, making your own chili powder well actually paste isn't the easiest thing though.

For what you are looking for the real key is how you brown the ground beef. By brown I don't mean turn gray. You need a no stick pan and a little fat of some sort and need to brown the meat sort of like how you would see a piece of toast coming out of the toaster. There should be crumblies and morsels of crunchy stuff all over the pan. Doing the meat in smaller batches is key. A non non-stick pan is a pre-requisite, cast iron might be ideal.

Before browning the meat, sweat some onions and maybe garlic if you like in a pan. By sweat, I mean use some kosher salt and unsalted butter and fry them until they turn translucent. Remove from the pan and start to brown the meat.

After the meat is browned, you can spoon the fat out of the pan and then add a combination of smashed canned tomatoes, tomato sauce. I'd personally lean towards using all whole tomatoes from a can. Just take and mash them through your fingers as you add them and the juice they were in. Add enough to make it look like the right consistency. Then add enough beans to where it looks appetizing.

At this point, get the whole mess boiling and then turn the heat down to simmer. Now is the time to stir in Chili powder while tasting along the way. Add chili powder to taste and heat level. If you need more salt add some, I really, really recommend Kosher salt. In particular the Diamond Crystal brand. (whenever you cook meat, use it. Really. You can use WAY more kosher than table salt and it is much better for you too).

This isn't my recipe for Chili powder, but this one will work fine. Remember all of the flavor in Chili comes from the browning of the beef and the chili powder. If you use crap beef and don't brown it or shitty chili powder the chili will be bad. I stole this off the net since I am sitting in a hotel room, but more or less I do the same thing. The real key is real chili's and fresh cumin. Everything else is extra, but can add nice flavors. Beware when seeding chilis to where some rubber gloves and don't touch your eyes!! I cut them in half and the scrape the insides out with a knife. If I am really lazy (regularly) I cheat and just put the chilis through my juicer and use chili juice instead of powder for flavor. Adding some paprika and cumin for flavor. If you have an organic co-op you can buy fresh enough cumin to where you don't have to roast it yourself.

3 ancho chiles, stemmed, seeded and sliced

3 cascabel chiles, stemmed, seeded and sliced

3 dried arbol chiles, stemmed, seeded and sliced

2 tablespoons whole cumin seeds

2 tablespoons garlic powder

1 tablespoon dried oregano

1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

/\ my longest hop post evar

A tasty post.

I like my chili on fire, probably not what Steve's after

Awesome - thanks so very much! I really can't wait to try this out. I will let you know how it goes. Thanks for the beef browning/toast comparison - I get how it is supposed to look now and will cook it in smaller portions versus trying to cook the entire 1.5kg package. I'll use lean ground beef to reduce the grease, even though the grease is removed anyway.

I don't buy lean anything, nothing that is fat free, nothing that is sugar free, nothing low fat, but I do buy everything in as natural of a state as possible. If you get too lean of beef it won't brown quite as well even though for what you are doing you don't need the fatty stuff like you would if you were cooking on the grill.

If you have other questions fire away. I am not really one to use "recipes" per se, but like to go by feel which does make it a bit hard to give a recipe. Conveniently though Chili is a great thing to make by going by feel.

One other aside, using ground beef is probably better for freezer chili than real steak anyways. Something about reheating steak that bothers me. I would recommend avoiding the microwave for reheating though. If it were me, I'd freeze it in vacuum sealed bags of the right serving size and just drop them in boiling water for ~10 minutes until it is hot to reheat.

When the tomatoes are really in season, try the same thing but use a piece of sirloin steak cubed and fresh tomatoes instead of canned. You may need a little water to thin it or add liquid as well, but mmm.

Lastly, I forgot to tell you how to thicken the chili. You can use the lazy mans way and use chili paste which I am not a particular fan of, or just go ahead and take some corn tortilla chips (the kind you get with salsa at a Mexican restaurant) and crumble them up in the chili. They will disappear, thicken and add an extra layer of flavor that I think is great. Sort of my secret ingredient. (my other one is to use beer instead of water to liquify the fresh tomatoes.

If you have leftover green peppers or anything else like that you want to add, just sweat the veggies with the onions.

Sean you have some amazing recipes........Can you help me with a good grill suggestion?? I am gonna be in Canada for a week when home, and I am gonna cook at least once........So far the plan is some N.Y. Strip steaks with nice marbling, and sauteeing some mushrooms in olive oil in tin foil on the grill.

J

If nobody's touched that radio since '69, you can almost guarantee it's in need of a re-capping...electrolytics just don't last four decades, even in the best stuff - nevermind a stock GM radio

I have yet to try the Camaro's radio. I don't even know what's played on AM lol.

i have leftover Taco Bell hot sauce packets, what can i put 'em on to make taste delicious?

poonanny

I think she might complain a bit....

Adrian and Sean, i got your packages to the PO today

they only charged me like $6 to get that distro to Romania lol

You da man. Thanks!

no problemo

Went out on my first date since the break up tonight ... We both had a good time, good conversation, watched an alright movie, etc. but I just couldn't bring myself to kiss her at the end ... Sort of ended up in an awkward "Soo ...." moment ... then she brought out her camera and wanted to get a picture of us together where I probably should've kissed her there as well ... Weird thing was I didn't do it because I felt guilty ...

Oh well, we still set up another date for next week, this time a little more intimate, so I didn't completely screw myself over ...

you didn't tell us you broke up with your old gf...

but good news with the new girl i guess

I think u may have just missed the posts tom........I remember hearing about it.

And attaboy bro