Look at the G8. Most of its styling was stolen from BMW.

German built too

Australian, not German.

Damn, guess so

did everyone have a good weekend?

Tis Sunday for me.

I have WAY to many vehicle's. I had given my '77 F-250 to my brother-in-law, but he has never came and picked it. So I finally called him and said give me the tittle back if I have to store it for you too.

LOL!

I'll take it. You can never have too many lifted big old trucks!

slowest hop evar!

I start fundamentals tonight... Can I get a HUA for 8 hours of lectures? No

Should ne fun tho.

Hearts United for Animals?

Motherfucking bill for tuition? Oh, hell no

Peng, what's the best fat for frying? And do you use different fats for different things?

Like a chicken fried steak vs fried chicken?

Peanut oil is good, neutral taste and High smoke point.

Ya hateel bu pa yeest some fried ma fookin chikkenz!

F' multiple jobs and working evenings. I wish I had every evening open so I could go home, drink beer, and play with my BGE and cook things.

Then again, I wouldn't have my BGE if I didn't have multiple jobs.

Julian, thanks. That was what I was thinkin.

Can you make a white gravey from it in the case of chicken fried steak?

Soybean oil is half the price of peanut oil, with a comparable smoke point and neutral flavor

I wish I had a nice stainless steel grill... Mmmm

Julian, thanks. That was what I was thinkin.

Can you make a white gravey from it in the case of chicken fried steak?

We're not huge fans of white gravy, my grandma usually uses the fat from whatever she just fried to make gravy lol.

Soybean oil is half the price of peanut oil, with a comparable smoke point and neutral flavor

Very true.. I hadn't looked at oil prices in sometime.

its also healthier than peanut oil, however, if you deep fry properly the difference is insignificant

On second thought I might be talking out of my ass on that one. Just keep the temperature hot and you'll be fine

bilsteins ordered

Peng you got any advice on the cream/whitegravey/sawmill type gravy?

Peng you got any advice on the cream/whitegravey/sawmill type gravy?

Its basically just roux thickened whole milk or half and half. On CFS I prefer brown gravy, which is roux thickened beef stock.

I have never made a sucessfull white gravy before, and I would really like to be able to pull that style off at home rather than always have to leave the house to get muh fix.

My roux always ends up too thick and paste like. Probably too much flour.

Look at the G8. Most of its styling was stolen from BMW.

German built too

Australian, not German.

Damn, guess so

If it were an Opel the fit and finish would be better, but it would have a smaller engine.