http://www.soundsolu...a-accord-build/

Thanks Brother. I actually never posted any pics of the 12"s in my build log, only the 10"s. my build log got kinda long. I spent what free time I had this summer morphing the doors to withstand the 12"s. The doors are very solid and sound great, but they still need glassed and panited. A fresh biuld log will ensue apon completion.

And a link to more photos if interested.

http://www.soundsolutionsaudio.com/forum/index.php?app=gallery&module=user&user=10399&do=view_album&album=475&sort_key=idate&order_key=DESC&prune_key=*&st=0

That's just wrong. I wonder how long the hinges will last.

That's just wrong. I wonder how long the hinges will last.

Me to. Although they seem to be holding up better than I expected. But if they do break, I think the cost of a couple hindges is worth it.

Speaking of door hindges, nothing could be worse than a 70's Camaro/Firebird.

Only small problem I have with pan sear is

1. Not cast iron pan, only cast iron pot

2. Searing fills the house with the smell. Sadly my kitchen has no windows and the exhaust fan sucks, but i can deal with it.

I've seared before but think I could do better. which oil should I use, seasonings, etc.

As far as the wine. She honestly may not even drink it, but i just had a hankering for wine and a a bottle of wine and 2 glasses can't hurt right?

I always sear steaks with bacon fat actually.

why one would need an 8' wok is beyond me

For most home stoves even a 12" is too big. Hell even with my Bluestar a 16" is too big. Anything larger completely defeats the purpose. The idea of wok'ing is to keep the food moving as the pan should really be close to red hot. And no I can't get mine that hot even with 22k BTU

Only small problem I have with pan sear is

1. Not cast iron pan, only cast iron pot

2. Searing fills the house with the smell. Sadly my kitchen has no windows and the exhaust fan sucks, but i can deal with it.

I've seared before but think I could do better. which oil should I use, seasonings, etc.

As far as the wine. She honestly may not even drink it, but i just had a hankering for wine and a a bottle of wine and 2 glasses can't hurt right?

I always sear steaks with bacon fat actually.

Or doctored olive oil (ie add some butter )

why one would need an 8' wok is beyond me

For most home stoves even a 12" is too big. Hell even with my Bluestar a 16" is too big. Anything larger completely defeats the purpose. The idea of wok'ing is to keep the food moving as the pan should really be close to red hot. And no I can't get mine that hot even with 22k BTU

The Industrial aluminum ones I have are so big the live in my camper year round and only get used on the camp fire. I agree, who in the fuck needs a 96" wok.

That thing would need its own half of the kitchen.lol

check engine light and a new fluttering sound when under load on the expy

About my comment on cheep pingnot noir.... I like to bring that for people who "don't like red wine". I can't stand drinking a white with red meat.

I can also drink it like water so it gets me drunk.

About my comment on cheep pingnot noir.... I like to bring that for people who "don't like red wine". I can't stand drinking a white with red meat.

I can also drink it like water so it gets me drunk.

A Carmenere is cheaper, as approachable, and not bad. I have a major love hate relationship with Pinot's. I HATE the fact that anything under $30 tastes like shit and I LOVE a good one. I flat out just don't buy them anymore, but they are regularly a grape we try to get down in the $20's for our wine tasting get togethers and they always fail.

I brought my tuner to work today so I could read the codes.

It's the most expensive code tool I've ever seen.

About my comment on cheep pingnot noir.... I like to bring that for people who "don't like red wine". I can't stand drinking a white with red meat.

I can also drink it like water so it gets me drunk.

A Carmenere is cheaper, as approachable, and not bad. I have a major love hate relationship with Pinot's. I HATE the fact that anything under $30 tastes like shit and I LOVE a good one. I flat out just don't buy them anymore, but they are regularly a grape we try to get down in the $20's for our wine tasting get togethers and they always fail.

Can you recomend a really good tasting one? I will check our carmenere too

plz and THX

I don't actually buy them, just was recommending a cheap grape that is drinkable to the non-wine drinkers and acceptable to those that appreciate wine. The best one I've had isn't available here and I think I paid $0.70 for it in Chile. They will all be Chilean btw as the grape is no longer found anywhere else in the world. Anything around $10 should be fine and if you see a Reserva it will be even better. Good example is the Santa Rita. Excellent? No. Will it work for $10, yep.

Wine-oTOP

I meant a recomendation for a good noir so I could compair VS the stuff I've been swilling.

Too rich for my blood. Basically I don't have a recommendation that is available in stores now and nearly gave up interest in finding one. Have tried at least 24 in the past two years at around the $20 price point and wouldn't buy any again. This includes ones that were rated highly and recommended by people I trust.

lol ok fair enough.

I'll just stick with my boxed space bag sangria.

I am a huge Cab fan, by far my favorite grape. Malbec probably follows 2nd.

I used to love siraz and merlot. I've become a fan of cabs just recently.

Have you tried the Gnarley Head wines? They sell them at costco even. I thought they were pretty good for the price actually. Suprised me.

I saw a Costco over the weekend, did not have time to check it out though. I assume it is like a sams club by the way you guys talk about it.

Yep, like Sams, but higher quality stuff.

No, haven't tried the Gnarly. Will peak at it though

Dunno how this slipped by me but Tom DeLay was found guilty of money laundering...maybe the system works after all