I finally bought a 18 gun safe and a 1/4 of it is filled silver coins. Might have to get another just for the silver and coin collection.

Side note on coins. Oddly enough ebay of all places is no longer allowing the sale of clad or layered coins. Good for the consumer since people have tried to pass them off as guaranteed shit. Bad if you actually write that they are not solid gold, but just layers, and then they make you take it down.

Now to find a way to get rid of 8 1oz clad bars somehow LOL

J

 

Most all my coins are proofs from the mint gold and silver.

Its the best way to go. No sense in buying elsewhere. They usually don't make it up sky high.

J

 

Exactly. What really matters is the precious metals. I have several 1800s silver dollars, and most are worth more in silver than the coin itself.

I finally bought a 18 gun safe and a 1/4 of it is filled silver coins. Might have to get another just for the silver and coin collection.

Side note on coins. Oddly enough ebay of all places is no longer allowing the sale of clad or layered coins. Good for the consumer since people have tried to pass them off as guaranteed shit. Bad if you actually write that they are not solid gold, but just layers, and then they make you take it down.

Now to find a way to get rid of 8 1oz clad bars somehow LOL

J

 

Most all my coins are proofs from the mint gold and silver.

Its the best way to go. No sense in buying elsewhere. They usually don't make it up sky high.

J

Exactly. What really matters is the precious metals. I have several 1800s silver dollars, and most are worth more in silver than the coin itself.

Hell pretty much any silver dollar pre 1969 is worth more in silver than the coin itself.

J

My fil has several large coffee cans full of raw silver blanks.

i have a question i figured you guys may know how to do what i speak of,

 

 if you have ever been to a bar that has  tables that have a thick clear coat on them, with pictures underneath,

 or  like a ski ball table,

 is that lacquer ? or fiber glass resien?

 

 i have a table that has reclaimed wood on the top, its nice, and i would like to protect it and make it nicer and use it as a coffee table,

 

 can anyone help?

John, I have done several tables like this and some park benches with inlays.  This is where I get all my stuff.  They have the best prices, fanstastic products and are EXTREMELY helpful.

 

http://stores.ebay.com/AeroMarine-Products?_trksid=p2047675.l2563

just checked that is what I have to

Cooking a filet of halibut tonight. Any suggestions? I've never cooked it before.

Cooking a filet of halibut tonight. Any suggestions? I've never cooked it before.

In or out?

Easiest is to wash it twice, dry it like hell with paper towel, liberally salt with kosher, preheat oven to 350F, get an oven safe saute pan really hot add a heavy table spoon of olive oil and butter into the pan (AFTER it's hot) and immediately add the fish.

If you have gas, I'd then tilt the pan and grab a tablespoon and as the fat slides to the bottom of the pan spoon it over the fish. This will keep it from burning in the pan and allow you to keep it on high to promote a crust as fast as possible. As soon as said crust is on the fish throw the pan in the oven for 5-10min until the fish is medium rare. Should pull apart with a fork, but barely.

Tons of variations on how to sauce the pan from here, but most important first crack is to focus on the fish. Will be yummy if not overcooked.

Grill like a steak, but oil the fish AND the grill. Sear and turn the temp down...

I really like lemon and garlic with halibut. If you make a garlic paste, dilute it in a tablespoon or two of lemon juice and then emulsify it with a tbsp of olive oil you can throw that in the pan when it goes into the oven. Good time to add things like: artichoke hearts, cherry tomatoes, kalamata olives, caperberries or the like to the pan.

A good sauce needs both fat and acid, but which types are easily swapped.

Easiest is to wash it twice, dry it like hell with paper towel, liberally salt with kosher, preheat oven to 350F, get an oven safe saute pan really hot add a heavy table spoon of olive oil and butter into the pan (AFTER it's hot) and immediately add the fish.

If you have gas, I'd then tilt the pan and grab a tablespoon and as the fat slides to the bottom of the pan spoon it over the fish. This will keep it from burning in the pan and allow you to keep it on high to promote a crust as fast as possible. As soon as said crust is on the fish throw the pan in the oven for 5-10min until the fish is medium rare. Should pull apart with a fork, but barely.

Tons of variations on how to sauce the pan from here, but most important first crack is to focus on the fish. Will be yummy if not overcooked.

 

Skin side down? Do I sear both sides?

 

I always seem to end up with a burnt crust on fish when I try to go super hot and a lot of times I get some stick.

 

Do I need to go hotter? Also when I go REALLY hot it seems like butter/ olive oil seems to burn. 

 

Also, it seems unless I have a lot of oil, when I cook hot the fond ends up burning as well before I can make a pan sauce.

Do want new keyboard.

Want backlit.

Probably mechanical.

Teo aren't you a bit of a keyboard junkie????

I think this is the second time you assume I know about that subject, lol.

First time was about a mouse I think.

I too need a new setup, both keyboard and mouse. Backlit keyboard for sure, I live in a dark dungeon.

Totally thought it was a keyboard.

I picked up a ducky with cherry MX reds. Backlit.

Easiest is to wash it twice, dry it like hell with paper towel, liberally salt with kosher, preheat oven to 350F, get an oven safe saute pan really hot add a heavy table spoon of olive oil and butter into the pan (AFTER it's hot) and immediately add the fish.

If you have gas, I'd then tilt the pan and grab a tablespoon and as the fat slides to the bottom of the pan spoon it over the fish. This will keep it from burning in the pan and allow you to keep it on high to promote a crust as fast as possible. As soon as said crust is on the fish throw the pan in the oven for 5-10min until the fish is medium rare. Should pull apart with a fork, but barely.

Tons of variations on how to sauce the pan from here, but most important first crack is to focus on the fish. Will be yummy if not overcooked.

Skin side down? Do I sear both sides?

I always seem to end up with a burnt crust on fish when I try to go super hot and a lot of times I get some stick.

Do I need to go hotter? Also when I go REALLY hot it seems like butter/ olive oil seems to burn.

Also, it seems unless I have a lot of oil, when I cook hot the fond ends up burning as well before I can make a pan sauce.

I assumed your removed the skin. Need to keep the fat moving. I go full throttle on my 22,000 nth burner

I've been through every damn wire in this fucking car and my damn battery light is still on.  Can't just change out the cluster either . . .  WTF?!

Perhaps you need a new alternator?

 

What car?

Perhaps you need a new alternator?

 

What car?

Alt is working fine.  The three others worked fine too.  All are charging without issue.  I have got to have a bad connection or breal somewhere, but I can't find it. 

 

'03 Town Car, 4G alt.

It is damn near impossible to find a used 8W7.

Pairing yours up?

Attempting to.  If I can't, I will sell it.  I really like it though.  This is the 3rd W7 I've had and they've all been stellar.  Of course, I paid no where near retail for them though.  If I had to, I wouldn't even think of purchasing. 

 

The day I pay $400 or more for a subwoofer is the day I lose all mental capacity, or win the lottery and have nothing else to do.

I'll keep an eye out for you.

J

Found SR Motorsports cams for the P5, used and a nice price.  Going to snatch them up and try them out for fun.

 

Oddly enough I was just looking at cams for the Miata. For the same cash I could get a Megasquirt. Santa better bring me a Megasquirt. 

Got a stall mat, super thick and cheap, only downside is it has a bit of smell but from I've read it should go away.