AudiBull

I've watched some and am curious where it will go. The original owner is a member here named Frank I think. I remember threads on the build. Another channel with a similar project, but much more engineering going on is Peter Bjork.

Yeah, I know about the size limitations and other quirks. It's strange, some pics will upload, others always return the same "You did not pick a file" error. They are all the same size, same file location, taken the same day. I even transferred them from my phone to PC and get the same result. Anyway, here is a great meal from a few months ago. Next in Chicago did a World's 50 Best Restaurants menu. 18 courses from some of the best restaurants around the world. All were executed well, served on the same service ware from the restaurants, and served by waiters and waitresses from the restaurants. At least six of the dishes were completely perfect. The langoustine from Tim Raue, Marine Soil from Central, the beef tongue and scallop from Quintonil, king crab in white miso from Noma, and the Eggs Benedict from Eleven Madison Park were the standouts. This was a French Laundry 1996 menu. Also at Next. Amazing rabbit saddle. Two very memorable meals. VCR, the Kaiseki meals looked amazing.

I've always wanted to try fugu. The pics look amazing VCR. I tried uploading pics, but some would work...some I get a "you did not pick a file" error even if the file was chosen. Just another thing to get frustrated with here. I'll give it another shot later.

Watched all of Electric Dreams a few weeks ago. Production value is good. Each episode is it's own short story, so you never feel any emotional attachment, but it's fairly enjoyable if you like sci-fi. Some episodes are better than others, but the acting is all top notch with Brian Cranston, Steve Buschemi, and many more.

No, he's Asscelerator....who is far from hilarious. Is this not obvious to anyone else? Asscelerator gets branded a bullshitter and disappears, then shows back up as Touge Spirit. He gets called out again and goes incognito. Derphurf joined THE EXACT SAME DAY that Touge Spirit last visited the site. Coincidence? I think not. He's arguing with the exact same people about the exact same shit for Christ's sake! Dude, you still have some stuff to answer for here.

So basically you guys are telling me I need to design and make an InstaSteak. Patent pending, give me a bit. Step 1: Buy a decent steak, whatever cut you prefer. Get choice or above and look for decent marbling. Thicker cuts retain moisture better and will have a better sear. Step 2: Get the steak out of the fridge a few hours in advance so it gets close to room temp. Rub with olive oil, salt, and pepper. Add spices or garlic if desired. You should also think about heating up plates and serving platters. Microwave, warming drawer, or oven works. You do no want to throw steak on a cold platter straight off the grill or serve on an ice cold plate. Step 3: Whether using charcoal, wood, or gas you will want HIGH heat. Think 800°F+. Be generous with charcoal or turn the gas grill on high to preheat. Once the wood or charcoal is ready (no black left on the charcoal) spread it out in an even layer. You want more area to grill than the steaks will take up. More on that below. Step 4: When the grill is ready and the grates are clean and hot brush them with olive oil or grapeseed oil to prevent sticking. This should be done seconds before putting the steaks on. A long pair of tongs to hold a folded up paper towel and a small bowl of oil works well. Any non stick sprays should be avoided. They burn with an acrid odor and leave a sticky residue. Step 5: Put the steaks on. Leave even spacing between. If they are fatty steaks such as ribeyes they will start to flare up pretty quick. Keep the lid shut as much as possible to help control this. If you aren't comfortable using touch to determine doneness put a temp probe in a steak now or ahead of time. Step 6: Leave the steak alone as much as you can. If desired rotate the steak 90 degrees after two minutes for cross hatching. At a high temp it will only take a few minutes until it is ready to turn over. If using a thermometer flip at 95°F. If going by touch peak at the bottom and turn when the sear looks good. If the fat is causing flare ups move the steak to a different spot on the grill if you don't want extra char. If the grill is full just roll with it and keep it covered as much as possible. Step 7: When the steak is at 120°F take it off if you like rare ,125° for med rare, 130° for medium, and if you like it more done than that go slap yourself, throw the steak away, and quit reading. Keep in mind these are lower temps than is normally recommended. That is because at a high temp the steak will carry over at least 10° more. They will cook fast, so stay vigilant and avoid walking away to do anything else. Total cook time will only be 5 to 10 minutes depending on thickness on a hot grill. Step 8: Let the steak rest for 5 to 10 minutes. Do not cut them and leave the probe in if there is one. This is a good time to finish up everything else for the meal, but don't take too long or the steak will be cold. Some people tent with foil, I leave them uncovered so they don't steam and lose moisture. Step 9: Eat the steak. This is the easy part. If you can find it try this steak sauce. Perfect blend of salt , sweet, and umami. Only takes a tiny bit.

I have food pics for days. No fancy plating, but it was good.

These are your traditional inch and a half thick cut. They are going on a wood fired grill. For thinner cuts I sear on a tabletop binchotan grill or on a hot cast iron.

I'm still here. I just don't post as much. Less spare time nowadays. Photobucket pissed me off charging $400 for links. That killed the kebab and nonkebab thread. An instapot is probably the only cooking device I don't own. I have several traditional pressure cookers and they are great for Sauerbraten, short ribs, coq au vin, etc. This one is ten years old and still works great. Cake, I have a six burner Thermador with a griddle and had the exact same issue you described. It fixed itself, so no idea what it was. No other problems and I love it, especially the ultra low setting. Toaster ovens are awesome. Best thing ever for reheating pizza and leftovers. I have several, one of which has a built in rotisserie that is great for quail, whole chickens, and ducks. Now if you excuse me I have four wagyu ribeyes I need to cook with fresh black truffles and some oyster, chantrelle, beech, and royal trumpet mushrooms.

Wheels, there are literally thousands of federal laws that aren't enforced. If you want to discuss it pick a National Forest and we can meet to debate, just beware...

You are making a huge mistake. If you return it now you will be left to tell her later that you bought her a Lamborghini and never gave it to her. She will castrate you. Give it to her and see what happens.

Brooks, was that "stock" with a +125hp tune? Or did the Alpha tune and drag radials net you .1 seconds?

He did say Hurucan. He's playing Street Fighter.

A little five minute epoxy or super glue applied between the Velcro tape and transponder should solve the issue. Scuffing up the plastic with some fine sandpaper, steel wool, etc. will help. You're in an area with heavy sunshine. My guess is the adhesive is softening as it's temp rises.

I had the same thought as VCR about using a second battery for a jump. A quick Google search came up with a thread about the same topic here. Towards the bottom a company says they have made a 6v jump kit and are looking for people to test them. There is an email address listed. Website is www.maxxstart.com. Hope that helps.

Ahhh, that link worked. Here are interior and engine pics. Along with the original car here. I like it even more than the car in the old thread. What's the history you mentioned?

Link didn't work for me. I'm guessing it is this car?

The concept is five years old at this point. I prefer the new design over the concept from every angle. The concept looks dated already and looks too much like a bulged out Aventador. The new design helps give the Urus it's own identity while following the concept design fairly well.

That's amazing! Congrats.

Yes, really. By "solid tech and engineering" do you mean finally getting rid of everything from Ford? Sorry, couldn't resist that one.

Merc is only supplying the V8 for the base models. The brand new 5.2 V12 is all Aston and will continue that way the same as the 6.0 was. How is that not successfully building their own engines? I get your point on a Merc partnership, but that is highly unlikely. Merc will not shoot itself in the foot by giving another top tier team that advantage. They already have Williams and Force India as B teams they supply. There was already drama with delays in providing updated (ie. more powerful) new model engines in a timely manner to the B squad this year. Imagine if Merc could delay updates to an actual points competitor.

Alfa and Aston are just title sponsors at this point. The engine talk is just a rumor. If they move forward Aston will become a supplier in 2021 when the regs change. Aston Red Bull are sticking with Renault next year, but are switching to Honda for the B team (Torro Rosso). If reliability doesn't improve at Renault I imagine Aston RB will switch to Honda if things go well at Toro in 2018. Hopefully competition is tighter in 2018. The push to get to two stops rather than one will help. The excitement and drama was still lacking this year.

Maybe Google "Did Seven Wit..." and see what comes up before copying and pasting without citing anything.

Congrats! It's been great following the journey. Good luck getting some sleep tonight. Can't wait to see it on the road.

Looks like Katia Bassi, Chief of Marketing. First female on the board.